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
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