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Figure 7-10.-Calendar of special holidays and religious days.
may be extra ranging from first course to heavy entées
and submit a nutritionally balanced cycle menu to the
to special types of cakes to complete the meal.
Imagination is the major key to successful brunch
menus. Select luncheon entrées with staying power that
combine easily and appetizingly with breakfast foods.
Above all, avoid overtaxing the cooking and serving
facilities and personnel by planning menus that, for
example, require too much oven space. Cooked-to-
order foods are especially appropriate for brunch meals.
WARDROOM MENUS
As a senior MS assigned to a private mess you may
hold the position of wardroom supervisor. Because of
your knowledge and experience with foodservice and
nutrition, the responsibility may rest with you to prepare
mess caterer for review. The mess caterer will then
review the menu and submit it to the mess president for
approval.
The same factors that affect the choice of foods used
for the GM menu are used by the menu plainer to plan
a private mess menu.
The wardroom menu must also
meet Navy nutritional requirements.
As with the
patrons of a GM, the preferences of wardroom mess
members should be surveyed and considered in the
menu-planning stage. The wardroom menu also should
be limited to the supplies that are available. The menu
should not be costly. Also there should be a moderation
of high- and low-cost meals to keep the menu within the
operating limits of the mess.
7-25
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