Chapter 1 Sanitation

• Food Intoxication
• Animal Parasites
• Molds and Yeasts
• Personal Hygiene
• Develop Sanitary Work Habits
• Report Personal Illness and All Minor Infections
• Develop and Practice Correct and Safe Work Habits
• The 4-Hour Rule
• Leftovers
• Severe Dent that Buckles End Seam of a Can
• Types of Soil
• Hand  Dishwashing
• Checkpoints in Manual Dishwashing
• Sanitation of Foodservice Spaces
• Garbage  and  Trash  Disposal
• Defense Against Radiological, Biological, and Chemical Agents
• Radiological Decontamination
• Decontaminating  Spaces  and  Equipment
• Biological Decontamination Methods
• Avoidance  of  Recontamination
• Biological Decontamination in Food Preparation
• Heavy Contamination of Liquid

Chapter 2 Receipt, Inspection, Expanditure, and Storage of Food Items

• Inspection of Food Items Received From Naval Sources and Other Government Agencies
• Discrepancies in Shipment
• Receipt by Bulk Storeroom Custodian Using DD Form 1348-1
• Overages  From  a  Navy  Source
• Receipts Without Invoices
• Erroneous   Invoice   From   Commercial Sources
• Subsistence Ledger, NAVSUP Form 335
• Requisition Log, NAVSUP Form 1336
• Preparation of Record of Receipts and Expenditures NAVSUP Form 367
• Principles of Storage
• Rotation of Semiperishable Food Items
• Frozen Fruits and Vegetables
• Refrigerator  Log
• Preparation  of  the  Food-Item  Request/Issue  Document,  NAVSUP  Form  1282,  and  the  Food-Item  Report/Master NAVSUP Form 1059.
• Returns or Turn-Ins
• Sale of Food Items
• Sale of Galley-Baked Products on a NAVSUP Form 1282
• Loss  Without  Survey
• Record of Receipts and Expenditures
• Reconciling Inventory Discrepancies
• Optional Inventory Posting Procedure

Chapter 3 Accounting

• Preparation of NAVSUP Form 1358
• Retention of Records and Documents
• Purchases From the General Mess
• Commuted Rations/Basic Allowance for Subsistence
• Record  of  Collections
• Record of Expenditures
• Record  of Accounts  Payable
• Petty Cash Vouchers
• Records  of  Mess  Members
• Meals  Served  Record  Sheet
• Food Cost Control Record
• Meals Served Record Sheet
• Monthly Financial Operating Statement for Messes Afloat
• Preparation of Sale of General Mess Meals, NAVSUP Form 1046
• Computation of a Mess Bill for a New Member Being Permanently Assigned
• Mess Bill Rebate for Member on Leave -Continued

Chapter 4 Foodservice Equipment

• Steam-Jacketed Kettle
• Electric Griddle
• Tilting Skillets
• Deep-Fat Fryer Operation
• Electric Oven Care and Cleaning
• Convection Oven Care and Cleaning
• General Notes
• Electric Ranges
• Electric Food Mixers
• Electric Mixer Attachments
• Operating the Meat Slicer
• High-Compression Steamer
• Ventilator Hoods -Continued
• Dough Proofers
• Electric Vegetable Cutter
• Meat Saw
• Meat Tenderizer
• Dishwashing Machines
• Double-tank Method
• Operating the Dishwasher
• Descaling Dishwashing Machines
• Refrigerators
• Refrigerated Salad Bars
• Coffee Makers
• Operation of the Automatic Twin Coffee  Urn
• Iced Tea Dispenser
• Noncarbonated Beverage Dispenser

Chapter 5 Food Preparation

• Example of an Afloat Food-Preparation Worksheet, NAVSUP Form 1090
• Example of an Ashore Food-Preparation Worksheet, NAVSUP Form 1090
• Standardized  Recipes
• Abbreviations
• Index of Recipes
• General Information Card (front and back)
• Volume Adjustment
• Measuring Utensils
• Using the Even Balance Scale
• Basic Food Preparation
• Safe Holding Temperatures for Cooked Foods -Continued
• Eggs
• Fruits
• Vegetables
• 14163_118
• Salads
• Salad Greens
• Relishes
• Sandwich Variations
• Sandwich  Production
• Box  Lunch  Assembly
• Soups
• Gravy  Preparation
• Cereals, Pasta, and Rice
• Beverages
• Other  Drinks

Chapter 6 Meat, Poultry, and Seafood

• Grades of Beef
• Cuts in a Side of the Beef -Continued
• Department of Agriculture Inspection stamps
• Pork -Continued
• Other Meat Items
• Preferred  Thawing  Method
• Moist Heat Cooking Methods
• Dry Heat Cooking Methods
• Roasting  and  Baking -Continued
• Poultry Types
• Preparation and Cooking of Poultry
• Rules for Carving Meat
• Carving Boneless Turkey Roll
• Fish and Shellfish Authorized for GM
• Market Forms of Fish
• Market Forms of Fish -Continued
• Shellfish
• Preparation and Cooking of Seafood
• Cooking Shellfish

Chapter 7 Nutrition and Menu Planning

• Food Nutrients
• Vitamins
• Conserving Nutrients
• Summary Information on Vitamins
• Grain, Cereal, Rice and Pasta Group
• The Food Guide Pyramid for Daily Food Choices
• Nutritive Value
• Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts Group
• Menu Planning
• Presentation Factors
• Acceptability Factors
• Preparation of an Afloat Food-Preparation Worksheet, NANSUP Form 1090
• Preparation of an Ashore Food-Preparation Worksheet, NAVSUP Form 1090
• Food Usage Records
• Menu-Planning Guides
• Adjusting Meals for Climate
• Sample Meat Plan
• Sample Vegetable Frequency Chart
• Menu-Review Board
• Selective Menus
• A Menu Draft, NAVSUP Form 1092
• Breakfast Fruits and Cereals
• Holiday or Special Event Menus
• Calendar of Special Holidays and Religious Days

Chapter 8 Breads and Desserts

• Shortening
• Leavening Agents
• General  Breadmaking Procedures
• Fermentation
• Molding and Shaping Bread Dough
• Storing and Serving
• Mold
• Hot Roll Mix
• Sweet Rolls
• Sample of Sweet Dough Variations
• Quick Bread Preparation
• Dumplings
• Baking Powder Biscuits
• Fillings and Finishes
• Desserts
• Cake Making
• Decorating  Equipment
• Decorating Techniques
• Types of Cookies
• Pies
• Making Crusts for One-Crust Pies
• Double-Crust Pies
• Pie  Fillings
• Cutting and Serving
• Custards  and  Puddings
• Soft-Serve Ice Cream and Milk Shakes

Chapter 9 Foodservice

• Serving Utensils for Salads
• Desserts and Pastries
• Service Techniques
• Carving
• Serving the Food
• Customer Service During the Meal
• Meal Styles
• Standard Center Items
• Meal-Related Center Items
• Dining Table
• Cover for an Informal Meal
• Setting the Sideboard
• Seating  Arrangements
• Informal Meal Service
• Formal
• Serving  Beverages
• Setting Up for Special Events

Chapter 10 Quarters Afloat and Ashore

• Stateroom Care
• Cleaning of Staterooms
• Passageways and Vestibules
• Control of Linen, Cleaning Equipment and Supplies
• Contract  Civilian  Employees
• BQ Advisory Committee
• BOQ and BEQ Officers
• Front Desk
• Welcome Aboard Pamphlets
• Transient Fact Sheet
• Handling Cash
• Daily  Activity  Record,  NAVCOMPT  Form  2211
• Cashing  Checks
• Baggage  Storeroom
• Resident  Personal  Baggage  Inventory  Sheet
• Equipment and Supply Rooms
• Bachelor Quarters Management School
• Bachelor Quarters Management Assistance and Inspection Team -Continued

Chapter 11 Field Kkitchens

• Ground Water
• Planning the Kitchen Layout
• Garbage  Disposal
• General-Purpose Medium Tent
• Setting Up the Tent
• folding and Storing the Kitchen Tents
• M59 Field Range
• Safety Precautions
• Improvised Stoves
• Kitchen Equipment Arrangement
• Diagram Showing Positioning of Equipment Used to Feed 550 Personnel
• Field Dishwashing
• Pest Control
• Loading Kitchen Equipment

Chapter 12 Foodservice Administration

• Stockag Objective for Food Items
• Determining Provisions Requirements
• Procurement Publications
• Federal  Supply  Catalog  Stock  List
• Federal  Supply  Catalog,  Part  III,  Case  Lot  Data
• Determining Space Availability
• Special Space Problems
• Requisition Control Record
• Requisition Log
• Purchasing Under Existing Shore Contracts
• Dealers Invoices
• Underway  Replenishment
• Foodservice Cost Control
• Enlisted Dining Faciliy Control Record, NAPSUP Form 338
• Computing Daily Food Cost -Continued
• Determining Operating Limits
• Accounting Procedures
• Monthly Special Meals Report, NAVSUP Form 1340
• Special Meals Report, NAVSUP Form 1340

Chapter 13 Foodservice Management

• Food Preparation
• Situational Feeding
• Certification  of  Rations  Issued  Form
• Special Use of the Messdecks
• Navy Food Management Team Assistance
• Sample Letter Requesting Food Management Team Assistance
• The Process Foodservice Management Efficiency
• Control  and  Documentation  of  Leftovers
• Evaluating Foodservice Suggestions
• Ration Entitlement
• Meal Pass
• Meal Signature Record, NAVSUP Form 1291
• Recapitulation of Meal Record, NAVSUP Form 1292
• Mass or Captive Feeding
• Letters of Authority, Authorization, and Appointment
• Key Custody and Controls
• Auditing Accounting Records
• Receipt and Recording of Funds
• Overages and Shortages
• Explanation of the Sale of General Mess Meals, NAVSUP Form 1046
• Physical Examinations
• Food Preparation Areas
• Preventive Maintenance
• PMS Audit/Spot Check

Appendix I Reference

• Reference -Continued
• Reference -Continued
• Reference -Continued

Appendix II Glossary: A

• Glossary: B
• Glossary: C
• Glossary: D - E
• Glossary: F
• Glossary: G, H, I - J
• Glossary: K - L
• Glossary: M, N, O - P
• Glossary: Q, R - S
• Glossary: S - T
• Glossary: V, W, Y - Z

Index A - E

• Index F
• Index F - G
• Index H - N
• Index O - S
• Index T - W

Assingment Questions

• Assignment 1: 1 - 6
• Assignment 1: 7 - 14
• Assignment 1: 15 - 23
• Assignment 1: 24 - 31
• Assignment 1: 32 - 39
• Assignment 1: 40 - 50
• Assignment 1: 51 - 57
• Assignment 2: 1 - 8
• Assignment 2: 9 - 15
• Assignment 2: 16 - 27
• Assignment 2: 28 - 34
• Assignment 2: 35 - 43
• Assignment 2: 44 - 51
• Assignment 2: 52 - 57
• Assignment 2: 58 - 66
• Assignment 2: 67 - 75
• Assignment 3: 1 - 8
• Assignment 3: 9 - 17
• Assignment 3: 18 - 26
• Assignment 3: 27 - 35
• Assignment 3: 36 - 43
• Assignment 3: 44 - 50
• Assignment 3: 51 - 58
• Assignment 3: 59 - 67
• Assignment 3: 68 - 75

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