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Figure 5-3.—Required information on a modified Food-Preparation Worksheet, NAVSUP Form 1090.
recipes and variations that have been tested and proven.
The AFRS also contains the following:
Guidance cards with product usage and
preparation information
Color photographs of finished products and some
stages of preparation
How-to-do-it line drawings
Standardized Recipes
All food should be prepared according to the recipes
published in the AFRS or the recipes that have been
approved by the food service officer. Recipes in the
AFRS are printed on 5-inch by 8-inch colored cards.
The use of standardized recipes ensures high quality
in food preparation. It also eliminates guesswork and
prevents variations in quality and quantity. The use of
exact amounts of the various ingredients produces
accurate yields, prevents leftovers, and promotes food
cost control. The food items needed for the day’s menu
are requisitioned from the bulk issue room storekeeper
by the watch captain.
YIELD.— Each recipe in the AFRS is designed to
yield 100 portions; however, the yield of some recipes is
given in numbers or volume; for example, 2 pans, 8 loaves,
and 6 1/2 gallons, depending upon the food to be prepared.
lNGREDIENTS.— Ingredients are listed in the
order used. The specific form or variety of each
ingredient is indicated; for example:
Flour, general-purpose
Flour, bread
The shape, size, or form of an ingredient is
specified; for example:
Ham. cooked, 1/2-inch cubes
Onions, dry, sliced
Nuts, unsalted, chopped
Temperatures of ingredients are specified in many
recipes. Descriptive terms are also used; for example:
Egg whites (room temperature)
Liver, sliced, partially thawed
Water, warm (110°F)
5-4
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