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...

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...

Beverages

A beverage is any liquid used to quench thirst. A hot drink on a cold day or a cold drink on a hot day can make an important contribution to the comfort and morale of the troops. Beverages such as coffee, tea, and carbonated drinks of low nutritive value, and those containing cocoa, milk, eggs, fruit, or fruit juices are of high nutritive value. Beverages may be served hot or iced, depending upon the season of the year, the meal being served, and the type of work performed by the...

Section I Introduction

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...

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...

Cereals Paste Products And Starches

Cereals are made of wheat, oats, corn, rice, rye, and barley. They are often considered as breakfast foods, but are not limited to the breakfast meal. Cereals are divided into two main classifications, those that are ready to cook and those that are ready to eat. Some cereals are made of one grain, and others of a combination of grains. Macaroni, noodles, and spaghetti are the most popular of the paste products. Paste products are made from flour high in gluten content. Cereals and...

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 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...

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

BREADS AMD 8WBT DOUGHS Ma. 1 (I) RECIPE CONVERSION Most of te ladpao lor bnadb aad irmI doogba km an additional oohuaa on te fa* rids al te laolpa easd far taaajanBoatag2 ftaa paroantagaa ara baaad on te total waight of all te raetpa tagrodtaaat te aaa of wbok adda 9 to 100 par eant Aaoter nated of datoraiaiag ndpa or formula paroaatoga la oaDad to Mar's far Gat Mated. Tfca Bahama Bar C I Mated is baaad on float baiag 100 pa eaal ol te famala. Bahar'a gwlaiiaa far haaada aad awaat daagb...

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...

Control Of Ingredients

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...

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 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...

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...

Soups

Soup is a liquid food consisting mainly of the broth of meat, seafood, or vegetables it is usually served as an appetizer. A good stock is the basis for any tasty, flavorful, and nutritious soup. Stocks are light or brown and are further classified as bone, chicken (or poultry), meat, vegetable, and fish. Possibly the most common, most versatile, and cheapest of these is beef stock (fig. 10). A ratio of 4 pounds of crushed beef bones to 2 1 2 gallons of fresh cold water produces a very...

Info

Characteristics of good quality breads Table 3. Characteristics of good quality breads Uniform foldin brown top and bottom. Inside creamy whit*. Free bom yellow or brown spots. Uniform golden brown out-aide. Inside creamy white or slightly yellow but free tram atreaks. Ena rich brown color, creamy white iarids ad Ino bean atroahi. Uniform in ha pa and rise, with (freight eidee and a smooth level top. The volume ia at loast twice the Mae of the unbaked product. Uniform shape and sise....

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...

Lesson Assignment

Basic Food Preparation Salads, Salad Dressings, and Relishes Sandwiches Sauces, Gravies, and Dressings Soups and Vegetables. Methods of preparing and serving salads, sandwiches, sauces, gravies, dressings, soups, and vegetables methods of controlling quality of items in preparation judging quality of finished product identification of vegetable groupings. As a result of successful completion of this assignment, you will be able to 1. List the methods used to prepare and serve c. Sauces,...

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....

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...

Vegetables

Vegetables are an important part of the daily menu. The general classifications of vegetables are Leafy bulbs, roots, and tubers flowers, buds, stems, and shoots and seed. Some vegetables are eaten raw, but others are cooked to make them more digestible, more acceptable, and more palatable. Frozen, canned, fresh, dried, and dehydrated vegetables are issued to dining facilities for preparation of the daily menus. The methods of cooking vegetables-are boiling, baking, deep-fat...

Sauces Gravies And Dressings

Sauces are rich-flavored, thickened liquids served with food dishes to enhance the acceptability of the foods table 2 . The food dishes may be meat, vegetable, egg, fish, poultry, or dessert dishes. When a sauce has as an ingredient the drippings of the meat it is to accompany, it is usually called a gravy para 7 . Section O of the Armed Forces Recipe Service gives instructions for preparing sauces for foods other than desserts, which are covered in Section K. The sauce should flow...

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...