Accession Number : ADA606162


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


Descriptive Note : Final rept.


Corporate Author : ARMY NATICK RESEARCH AND DEVELOPMENT COMMAND MA


Personal Author(s) : Tuomy, J M ; McNutt, J W ; Swift, J ; Legris, G J ; Burke, P T ; Costanza, F A


Full Text : https://apps.dtic.mil/dtic/tr/fulltext/u2/a606162.pdf


Report Date : Nov 1978


Pagination or Media Count : 282


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.


Descriptors :   *FOOD PROCESSING , BEEF , FACILITIES , FOOD SERVICE , FROZEN FOODS , HAM , KITCHENS , MEAT , MILITARY FACILITIES , PACKAGING , PORK , POULTRY , PREPARATION , SEAFOOD


Subject Categories : Food, Food Service and Nutrition


Distribution Statement : APPROVED FOR PUBLIC RELEASE