Production Guides for Vegetable Entrees, Soups, Desserts, Pastries and Salads Developed for Use in Central Food Preparation Facilities. Fort Lee, Interim Facility

Abstract

Production guides are given for vegetable entrees, soups, desserts, pastries and salads. The guides are designed for use by the Fort Lee Interim Central Food Preparation Facility. Procedures are described for the preparation of 100 portions of each of the items designated above. The objective was to make it possible to use institutional type facilities wherever possible. It is recommended that production and reheating procedures be followed closely in order to obtain satisfactory results.

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Document Details

Document Type
Technical Report
Publication Date
Sep 01, 1974
Accession Number
ADA001725

Entities

People

  • Abdul R. Rahman
  • Donald E. Westcott
  • Glenn Schafer
  • Harold Gorfien
  • Nancy Kelley
  • Wayne Swantak

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Human Systems
  • Materials and Manufacturing Processes

DTIC Thesaurus Topics

  • Condiments
  • Dining Halls
  • Drops
  • Engineering
  • Food
  • Food Preparation
  • Fungi
  • Instructions
  • Meals
  • Medical Personnel
  • Mixing
  • Mixtures
  • Plants
  • Plastic Explosives
  • Three Dimensional
  • Vegetables
  • Water

Readers

  • Canadian European Scientific Immigration and Epilepsy Clearance Studies
  • Industrial Economics
  • Systems Analysis and Design