Chapter 1 Sanitation

• Food Intoxication
• Animal Parasites
• Molds and Yeasts
• Take Daily Shower or Bath
• Develop Sanitary Work Habits
• Comply with Sanitary Regulations
• 14164_18
• The 4-Hour Rule
• Milk and Milk Products
• Spoiled or Damaged Food Products
• Removing  Stubborn  Soils
• Hand  Dishwashing
• Checkpoints in Manual Dishwashing
• Sanitation of Foodservice Spaces
• Space Cleanliness
• Defense Against Radiological Agents
• Radiological Decontamination
• Decontaminating  Foods
• Biological Contamination
• Avoidance of Recontamination
• Frozen Items
• Light Liquid Contamination

Chapter 2 - Receipt, Inspection, Expenditure, and Storage of Food Items

• Inspection of Food Items Received From Commercial Sources
• Discrepancies in Shipment
• Figure 2-2. Receipt by bulk storeroom custodian using DD Form 1348-1
• Overages From a Navy Source
• Erroneous Invoice From a Navy Source
• Posting Receipts
• Figure 2-8.Subsistence Ledger, NAVSUP Form 335
• Figure 2-9.Requisition Log, NAVSUP Form 1336
• Distribution of Receipt Documents From Commercial Sources
• Principles of Storage
• Perishable Foods
• Frozen Fruits and Vegetables
• Issue Storeroom to Galley Procedure
• Issues From Combined Bulk and Issue Storerooms
• Returns or Turn-Ins
• Sale of Food Items
• Figure 2-13.-Sale of galley-baked products on a NAVSUP Form 1282
• Figure 2-14.Loss without survey on an Expenditure Log, NAVSUP Form 1334
• Maintenance of Receipt and Expenditure Records
• Reconciling Inventory Discrepancies
• Optional Inventory Posting Procedure

Chapter 3 - Accounting

• Temporary Closure
• Retention of Records and Documents
• Financial Records
• Commuted Rations/Basic Allowance for Substence
• Figure 3-2 - Record of Collections
• Figure 3-3 - Record of Expenditures
• Records of Accounts Payable and Accounts Receivable
• Petty Cash Vouchers
• Food Cost Control Record
• Meals Served Record Sheet
• Credit Sales
• Figure 3-9.Meals served record sheet
• Figure  3-10.Monthly  financial  operating  statement  for  messes  afloat
• Computational Procedures for Determining the Cost of Subsistence in Messes Afloat
• Computation of a Partial Mess Bill for a New Member being Permanently Assigned
• Computation of a Partial Mess Bill for a New Member being Permanently Assigned

Chapter 4 - FoodService Equipment

• Steam-Jacketed Kettles
• Electric Griddle
• Tilting Skillet
• Electric Oven
• Convection Oven
• Care and Cleaning
• General Notes
• Electric Ranges
• Operation of Surface Units
• Electric Meat-Slicing Machine
• Steamers
• High-Compression Steamer
• High-Compression Steamer
• Dough Trough
• Vegetable Peelers
• Meat Saw
• Meat Tenderizer
• Dishwashing Machines
• Double-Tank Method
• Cleaning the Dishwashing Machine
• Descaling Dishwashing Machines
• Electric Toasters
• Refrigerated Salad Bar
• Soft-Serve Ice Cream Machine
• Care and Cleaning of a Coffee Urn
• Iced Tea Dispenser
• Noncarbonated Beverage Dispensers

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
• Measures and Weights
• Recipe Adjustments
• General Information Card (front and back)
• Volume Adjustment
• Equivalents  of  Volume  Measurements
• Measuring  Utensils  (views  A  and  B)
• Equivalents  of Measures
• Even Balance Scale
• Forms of Eggs
• Fruits
• Fresh Vegetables
• Cooking Methods
• Salad Ingredients
• Salad Oil
• Salad Dressing Preparation
• Sandwich Fillings
• Steps in Producing Sandwiches with Salad Fillings
• Box Lunch Assembly
• Galley-Prepared Soups
• Cream or White Sauce
• Dressings
• Beverages
• Iced Tea

Chapter 6 Meat, Poultry, and Seafood

• Grades of Beef
• Cuts in a Side of BeefContinued
• Department of Agriculture Inspection Stamps
• Veal
• Other Meat Items
• Thawing  Methods
• Moist Heat Cooking Methods
• Grilling
• Dial-Type Roast Meat Thermometer
• Chicken
• Preparation and Cooking of Poultry
• Carving  Roast  Turkey
• Deboning Meat and Poultry
• Fin  Fish
• Market Forms of Fish
• Market Forms of Fish -Continued
• Shellfish
• Preparation and Cooking of Seafood
• Cooking Shelfish

Chapter 7 Nutrition and Menu Planning

• Food Nutrients
• Vitamins
• Water
• Food Guide Pyramid
• Grain, Cereal, Rice and Pasta Group
• The Food Guide Pyramid for Daily Food Choices
• Milk, Yogurt, and Cheese Group
• Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts Group
• Fats, Oils, and Sweets
• Presentation Factors
• Acceptability Factors
• Preparation of an Afloat Food-Preparation Worksheet, NANSUP Form 1090
• Preparation of an Ashore Food-Preparation Worksheet, NANSUP Form 1090
• Food Usage Records
• Meal Attendance Predictions
• Varying the Cycle Menu
• Sample Meat Plan
• Sample Vegetable Frequency Chart
• Sample Meat Spacing Pattern
• Selective Menus
• A Menu Draft, NAVSUP Form 1092
• Desserts
• Plan Special Menus
• Wardroom Menus
• Yeast-Raised Breads
• Fat
• Active Dry Yeast
• Dough Temperatures During Mixing
• Fermentation
• Pan Proofing
• Storing ang Serving
• Mold
• Roll Production Precautions
• Types of Rolls
• Leavening
• Mixing Methods
• Dumplings
• Baking Powder Biscuits
• Fillings and Finishes
• Cakes
• Cake Making
• Decorating  Equipment
• Decorating Techniques
• Types of Cookies
• Piecrust Ingredients
• 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
• Serving Techniques
• Carving
• Serving the Food
• Customer Service During the Meal
• Meal Styles
• Dining Table Center Items
• Meal-Related Center Items
• Basic Breakfast or Brunch Over
• Cover for an Informal Meal
• Setting the Sideboard
• Seating Arrangements
• Meal Style Procedures
• Formal
• Serving Beverages
• Setting for Special Events

Chapter 10 Quarters Afloat and Ashore

• Officer Registration
• Cleaning of Staterooms
• Passageways and Vestibules
• Bachelor Quarters Ashore
• Operational Responsibilities
• BQ Advisory Committee
• BOQ and BEQ Officers
• Front Desk
• Welcome Aboard Pamphlets
• Transient Fact Sheet
• The Cash Register
• Daily  Activity  Record,  NAVCOMPT  Form  2211
• Supply Petty Officer
• Baggage  Storeroom
• Residen Personal Baggage Inventory Sheet
• Equipment and Supply Rooms
• Bachelor Quarters Management School
• Bachelor Quarters Management Assistance and Inspection Team

Chapter 11 Field Kitchens

• Groundwater
• Planning the Kitchen Layout
• Garbage  Disposal
• Unpacking the Tent
• Raising and Securing the Tent
• Folding and Storing the Kitchen Tents
• M59 Field Range
• Turning  Off  Burner  Unit
• Improvised Stoves
• Unloading Kitchen Equipment
• Diagram Showing Positioning of Equipment Used to Feed 550 Personnel
• Field Dishwashing
• Pest Control
• Loading Kitchen Equipment

Chapter 12 Foodservice Administration

• Stockage Objective for Food Items
• Determining Provisions Requirements
• Procurement Publications
• Fleet Instructions
• Federal  Supply  Catalog,  part  III, Case  Lot  Data
• Determining Space Availability
• Special Space Problems
• Requisition Control Record
• Requisition Files
• 14164_269
• Dealers Invoices
• Underway  Replenishment
• Foodservice Cost Control
• Enlisted During Facility Control Record, NAVSUP 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
• Normal Conditions
• Figure  13-2.-Certification  of  rations  issued  form
• Navy Food Service Systems Office Guidance
• Navy Food Management Team Assistance
• Figure 13-3.-Sample letter requesting food management team assistance
• The Process of Foodservice Management Efficiency
• FoodService Suggestions
• Evaluating FoodService Suggestions
• Ashore Procedures
• Daily Allowed Rations
• Figure 13-5.-Meal Signature Record, NAVSUP Form 1291
• Figure 13-6.-Recapitulation of Meal Record, NAVSUP Form 1292
• Mass or Captive Feeding
• Letters of Authority, Authorization and Appointment
• Key Custody and Controls
• Balancing the Subsistence Ledger
• Cash Meal Payment Sheet Register
• Overages and Shortages
• Accountability  File
• Frequency of Inspections
• Food Preparation Areas
• Preventive Maintenance Schedules
• Routine  Maintenance

Appendix I - References

• Appendix I - References
• Appendix I - References
• Appendix I - References

Appendix II - Glossary

• Appendix II - Glossary
• Appendix II - Glossary
• Appendix II - Glossary
• Appendix II - Glossary
• Appendix II - Glossary
• Appendix II - Glossary
• Appendix II - Glossary
• Appendix II - Glossary
• Appendix II - Glossary
• Appendix II - Glossary

Index

• Index
• Index
• Index
• Index
• Index

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