Meat Entree Operation Guides Developed for Use in Fort Lee Interim Central Food Preparation Facility

Abstract

Many production guides have been developed by NARADCOM which adapt recipes to cook-freeze systems and to production operations rather than kitchen preparation. However, these are general guides which then have to be refined and adapted to the facility using the guides and its specific equipment, layout, personnel, and mission. The guides in this report have been adapted to the Interim Central Food Preparation Facility which will go on-line in FY78. To differentiate these guides, they are called Operational Guides. Included in this report are 44 Operational Guides for entree items.

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Document Details

Document Type
Technical Report
Publication Date
Nov 01, 1978
Accession Number
ADA606162

Entities

People

  • F. A. Costanza
  • G. J. Legris
  • J. M. Tuomy
  • J. Swift
  • J. W. Mcnutt
  • P. T. Burke

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Human Systems

DTIC Thesaurus Topics

  • Boiling Point
  • Cold Water
  • Condiments
  • Fish
  • Food
  • Food Preparation
  • Hot Water
  • Instructions
  • Liquids
  • Materials
  • Mixing
  • Mixtures
  • Packaging
  • Production
  • Security
  • Vegetables
  • Water

Readers

  • Aerospace Test and Evaluation
  • Gender and Food Studies