The Armed Forces Recipe Service is a Large collection of high-volume, standardized food service recipes developed by the United States Department of Defense and used by military chefs, institutional and catering operations.
This volume, Volume II of II, holds the following sections: Beef, Pork, Lamb, Fish and Poultry
Salads and Dressings
Sandwiches
Dressings, Gravies and Sauces
Soups; and Vegetables..
Both volumes of The Armed Forces Recipe Service must be purchased to have the manual in its entirety.
The recipes contain a basic nutritional analysis as well, detailing calories, carbohydrates, protein, fat, cholesterol, sodium and calcium.
Broken into two volumes due to its size, the Armed Forces Recipe Service contains over 1,600 tested recipes calibrated to feed 100 people and easily adjusted up or down to adjust portion size depending on the number of people being fed.
For new and experienced cooks, consistent use of standardized recipes is essential for quality and economy.
Many of the recipes have been modified to reduce fat, salt and calories.
Dietary Guidelines were among the many considerations in both the selection and development of the recipes.
The U.
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All of the recipes have been developed, tested and standardized for product quality, consistency and yield.
The Armed Forces Recipe Service is a Large collection of high-volume, standardized food service recipes developed by the United States Department of Defense and used by military chefs, institutional and catering operations
