Production Guides for Meat and Vegetable Entrees and Desserts Developed for Use in the Frozen Foil Pack Feeding System, F.E. Warren Air Force Base
ARMY NATICK RESEARCH AND DEVELOPMENT LABS MA FOOD ENGINEERING LAB
Pagination or Media Count:
Production guides are given for meat and vegetable entrees, as well as desserts. The guides are designed for use in the Frozen Foil Pack Meal Feeding System at F.E. Warren Air Force Base. Procedures are described for the preparation of 100 portions of each of the designated items. Changes in formulation and evaluation of finished products are the result of extensive work at NRDC. The objective was to make it possible to use institutional type facilities. It is recommended that production procedures, especially critical control points as well as procedures, be followed closely in order to obtain a safe and high quality product.
- Food, Food Service and Nutrition