Production Guides for Vegetable Entrees, Soups, Desserts, Pastries and Salads Developed for Use in Central Food Preparation Facilities. Fort Lee, Interim Facility
ARMY NATICK RESEARCH AND DEVELOPMENT LABS MA FOOD ENGINEERING LAB
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Production guides are given for vegetable entrees, soups, desserts, pastries and salads. The guides are designed for use by the Fort Lee Interim Central Food Preparation Facility. Procedures are described for the preparation of 100 portions of each of the items designated above. The objective was to make it possible to use institutional type facilities wherever possible. It is recommended that production and reheating procedures be followed closely in order to obtain satisfactory results.
- Food, Food Service and Nutrition