Basic Food Preparation

Which Is Basted To Baked Lean Fish To Help Prevent It From Drying Up

Fish, which contain high-quality protein, are a valuable source of minerals and essential vitamins A, B, and D. In general, the mineral content of fish (magnesium, calcium, phosphorous, iron, copper, and iodine) is similar to that of beef, except that the iodine content of fish is higher. The fat content of fish varies, but pound for pound, fish have about half the calories of beef and pork. Fish are generally classified as finfish or shellfish. Finfish are further divided into two...

Section I Introduction

Flavor And Palatability The Food

Food standards are difficult to define and are not measurable by mechanical means. However, it is possible to evaluate food products in terms of nutritive value, flavor, and appearance. In a dining facility, the acceptance of a food item by the persons consuming it is used as a standard more often than any other means of measurement. Even then several factors tend to influence individual opinion about the quality of food age, cultural and socio-economic background, past experiences...

Lesson Assignment

Control of Quality in Basic Food Preparation SCOPE Control of quality in preparation of food Food palatability factors control practices and methods for assuring quality in preparation of foods, and quality control of food in storage. 1. State the objectives of food preparation. 2. List the factors contributing to the palatability of foods and recognize pertinent characteristics of each. 3. State the Importance of using the standard recipes published in TM 10-412 as a means of controlling...

Control Of Storage

Periodic inspections of the foods stored for use in the dining facility are indispensable tools for controlling the quality of the food to be served. The Amy buys high-quality food products, and the food service sergeant must provide controls to insure that they are used properly. Carelessness in caring for and storing foods after they are brought into the dining facility may result in various forms of deterioration and spoilage such as withering, discoloration, molding, and decay....

Figure 13 Standard recipe for baking powder biscuits from Armed Forces Recipe Service

(1) Use only the minimum amount of water that the dry ingredients can absorb. Allow for the condition of the flour and the moisture in the atmosphere. The dough should not be wet but should be soft and barely sticky. (2) Take care not to overkneed about 1 minute is sufficient time. Kneading produce a biscuit of greater volume with a more even texture and a smoother crust. (3) Dip the dough cutters in flour, and tap them lightly to remove excess flour. Make certain to cut so that rounds do not...

Control Of Ingredients

Prepare Food

The quality of the food prepared in Army dining facilities can be controlled to a great extent by the strict adherence to the standard recipes. Ingredients inaccurately weighed and measured may yield unsatisfactory products. Assigning responsibility for weighing and measuring of all ingredients (fig. 3) to properly trained personnel reduces to a minimum the possibility of using incorrect amounts. Also, when adequately supervised, dining facility personnel trained in the use of the...

Figure 12 Recipe for simmered corned beef

Packaged veal issued to dining facilities. Figure 13. Packaged veal issued to dining facilities. a. SUGGESTIONS FOR CONTROL OF QUALITY. The following suggestions Should help to insure a palatable finished product (1) Because the layer of fat is thin, moisture in veal evaporates rather rapidly. A roast may be covered with bacon strips, or the surface may be brushed with bacon drippings or vegetable oil to reduce the loss of moisture. Roasts are done when their internal temperature...

Salads Salad Dressings And Relishes

Salads are included in the menu for a number of reasons Their crispness is a pleasant contrast to the soft foods of the meal, usually they are slightly tart and peppy and perk up the appetite for the other foods of the meal, and their color and form are pleasing to the sight and to the appetite. Salads, which may consist of vegetables, fruit, meat, poultry, eggs, or fish, are served cold with a dressing. Note. In the Armed Forces Recipe Service, recipes for salads made from meat, eggs,...

Figure 28 Information from Armed Forces Recipe Service for adjusting the yield of a standard recipe

What three types of dough formulas are used in making doughnuts (para 17) a. Cake dough, glazed dough, and Danish-pastry dough. b. Danish-pastry dough, cake dough, and commercially prepared mix. c. Hot-roll dough, cake dough, and commercially prepared mix. d. Cake dough, yeast-raised sweet dough, and commercially prepared mix. A15. Stretching doughnut dough tends to cause the dough to (para 17b(3) a. become more moist and therefore easier to manage. b. absorb a greater amount of fat during...

Figure 24 Directions for making a twocrust pie from Armed Forces Recipe Service

SUGGESTIONS FOR CONTROL OF QUALITY. Figure 25 shows some hints for successful pie baking. If pies are held for any length of time, they become stale and seem to acquire flavor from the pan. Many fillings of pies are very perishable therefore, pies should not be made too far in advance. Fruit pies should not be cut while they are hot. Most pies are cut into six servings they are first cut in half, and then each half is cut into equal thirds. A sharp knife should be used, and the slices should...

Illustrations

1 Three types of salad Jellied fruit, fresh fruit, 193 2 Guidelines for preparing salad greens. 194 3 Guidelines for relish trays or salad bars. 197 4 Sandwich variations. 199 5 Guidelines for sandwich preparation. 200 6 Sandwich-spread variations. 201 7 Grilled cheese sandwiches. 202 8 Directions for making cream or white sauce. 205 9 Guidelines for preparing sauces and gravies. 206 10 Recipe for beef stock. 210 11 Information on reconstituting soup and gravy base. 212 12 Guidelines for...

Figure 4 Standard recipes for hot tea and Iced tea

Hot cocoa (hot chocolate) or cold cocoa (chocolate milk) is frequently served in place of, or in addition to, coffee or tea at one of the three daily meals. Milk, as the major ingredient of these beverages, contributes to the nutrition of the meal by supplying liberal quantities of minerals, vitamins, protein, and liquids. a. PRINCIPLES OF COCOA PREPARATION. The standard recipe from Armed Forces Recipe Service for preparing cocoa is shown in figure 5. There are several cooking...

Yeastraised Doughs

Bread is an accepted term used for centuries to describe a mixture of flour, sugar, shortening, salt, and liquid that is made into dough. When yeast is added, the dough is raised by the action of the added ingredient, and the dough mass that results is leavened, or fermented, and baked at a determined stag. This same combination of ingredients is used for making bread rolls. Sweet dough products including sweet rolls, coffee cakes, and doughnuts differ from loaf bread and bread...

Figure 6 Standard recipe for hot rolls from Armed Forces Recipe Service

Guide for hot-roll makeup from Armed Forces Recipe Service. Figure 7. Guide for hot-roll makeup from Armed Forces Recipe Service. YIELD 100 Portions 4 to 6 Pans EACH PORTION 2 Rolls PAN SIZE 18 by 26-inch Sheet Pan TEMPERATURE 400 F. Oven dry Water, warm 105 F. to 110s F. 1. Sprinkle yeast on top of water. DO NOT USE TEMPERATURES OVER HOP F. Mix well. Let stand 5 minutes. Stir. 2. Place ingredients in mixer bowl in order listed. Add yeast solution. 3. Use dough hook mix at low speed...

Cheese And Eggs

Cheese is a high-protein food which is nutritionally comparable to meat. Cheese may be used as a substitute for meat or as a supplement to other foods. It is often used to add flavor and variety to many hot dishes and salads. Cheese usually appears in one of two forms Natural or process cheese. Natural cheese is made by the coagulation, or curdling, of the milk by the use of an enzyme. The milk is stirred and heated, the whey is drained off, and the pressed curds are collected. The...

Figure 22 Guidelines for preparing frostings from Armed Forces Recipe Service

DESSERTS (CAKES, FILLINGS AND FROSTINGS) No. 7 GUIDELINES FOR FROSTING CAKES 1. Remove loow crumb* and, if neceaeary, trim the cake. U*e a sharp knife to remove any hard or tagged edgee. 2. Form layer cake* using two 9-inch layer*, or a sheet cake cut in half to form 2 layers or two sheet cakee put together. 3. Whan froeting a layer cake, invert the bottom with the top aide down. Place the thicker layer on the bottom. Uee a spatula to spreed frosting or filling evenly over the bottom...

Programmed Review

The questions in this programmed review give you a chance to see how well you have learned the material in Lesson 2. The questions are based on the key points covered in the lesson. Read each item and indicate your choice by circling the appropriate letter. If you do not know, or are not sure, what the answer is, check the paragraph reference that is shown in parentheses right after the item then go back and study or read once again all of the referenced material and write your answer. After...

Figure 9 Recipe conversion from Armed Forces Recipe Service for true percentages method

I (1) RECIPE CONVERSION Motl of the recipes for breeds end sweet doughs hsre en additional column on Ate left side of the recipe card for true percentages. True percentage* are based on the total weight of all the recipe ingredients, the sua of which adds up to 100 per cent. Another method ol determining recipe or formula percentage is called the Baker's Per Cent Method. The Baker's Per Cent Method is based on flour being 100 per cent of the formula. Baker's...

As soon as custard coats the spoon the cooking should be stopped

(7) Warm oils in mayonnaise emulsify more rapidly than cold oils therefore, pauses in beating the mixture assist in the emulsification process. (8) If mayonnaise begins to curdle, the mixture should be set aside and a new emulsion started. The curdled material may be added to the new emulsion in the same manner an oil would be used. d. JUDGING THE QUALITY. Eggs are cooked to coagulate the proteins, to activate the protein avidin, which releases biotin (a vitamin which is not available until raw...

Figure 8 Standard recipe for sweet dough from Armed Forces Recipe Service

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Figure 20 Guidelines for successful cake baking from Armed Forces Recipe Service

DESSERTS (CAKES, FILLINGS AND VHOSHNGS) No. 4 GUIDELINES FOR USING CAKE MIXES 1. Raad ad ioUow iaotructtoaa aa contain*. 2. Baton yea aUit to mix the cake a. Preheat ovea lo temperature italad on container. b. Aaaamhle utenrila aad praparo baking paaa. o. If rr u a variattoa of tha baric mix. weigh or moaaaro fbo ingrodiantr to bo addad to tha baric ads. 3. foBew the inatructioaa of tba container lor mixing tha caka. DO NOT UNDERMIX. If ariag a boater, time baattag praciaaly and aaa tha...

Figure 11 Recipe for beef stew

EACH PORTION 3 Thin Slices (4 Ounce ) PAN SIZE 18 by 24-inch Roasting Pan 1. Place whole pieces of corned beef in steam-Jacketed kettle or stock pot cover with water. 2. Bring to a boil. Cover reduce heat simmer 2H hours. Remove scum as it rises to surface. 3. Remove corned beef from liquid. 4. Place corned bsef in roasting pans. 5. Bake 1 hour or until tender. 6. Let stand 12 to 20 minutes before slicing. NOTE 1. Meat may 1m immered 5 hour* or until tender In Step 2. Omit Stop 4 and 5. Aft 3...

Figure 8 Grilledbeef recipes

Fat to accumulate on the grill or in the pan broiling or grilling requires no fat. Cook the meat at a moderate temperature to make the meat juicier. When the meat is turned over to cook the opposite side, season the browned side immediately. b. JUDGING THE QUALITY. Steaks should be brown -on the outside and should be cooked to the desired doneness on the inside. The meat should be reddish pink for rare, light pink for medium, and gray or brown for well done. 10. BRAISING BEEF. Braising is a...

Directions For Making A Twocru8t

Divide dough into pieces of a nm easily handled and place on a lightly Bound board. Roll oach pioco into cylinder about 3 inch t in diameter, handling as littla at possible. Cut into 8 ounce pieces for tha bottom crust and 7 ounco piacM tor lha top crust. Sprinkla oach piaca ol dough lightly with flour flatten gantly. Using a floured rolling pin, roll lightly from cantor out to edge, in all directions, forming a circla about 1 inch larger than pto pan and about inch thick. Shift or turn dough...

Figure 2 Appetizers

Mix all canap spreads to a consistency that can be applied or spread b. Keep all canap spreads refrigerated until just before using them. c. Select an extra sharp knife for trimming and cutting canap s. d. Spread canap base with a thin film of softened butter to prevent the canap s from becoming soggy. e. Work systematically using an assembly-line technique-make one kind of canap at a time. f. Decorate canap s with an item that improves the appearance and enhances the taste. g. Arrange items...