recipe sections: Section A – General Information Section K – Desserts (Sauces & Toppings) Section B – Appetizers Section L – Beef, Pork, & Lamb
The following chart for measures permits easy adjustments of recipes to yield the number of portions actually needed.
The yield for each recipe in the Armed Forces Recipe is generally given as 100 portions and in some recipes in count or volume, e.g., 2 pans, 8 loaves, 6-1/2 gallons. Portion size is key to …
Oct 11, 2012 · The Armed Forces Recipe Service has been revised and updated and is issued for the purpose of standardizing and improving food prepared and served in military food service …
Sources of recipes include the U.S. Army Solider and Biological Command, commercial quantity food cookbooks and food product manufacturers. Replace current recipe cards sets with this …
Recipe conversion (for army recipes) - Astray Recipes
recipe conversion (for army recipes): all recipes in the armed forces recipe service are designed to produce approximately 100 portions. the portion size is noted in the upper right corner of …
recipe sections: Section A – General Information Section K – Desserts (Sauces & Toppings) Section B – Appetizers Section L – Beef, Pork, & Lamb
To adjust the recipe for volume: First -- Obtain a working factor by dividing the number of portions needed by 100 as shown in Step 2 of A.l, Recipe Conversion. Then -- Multiply the quantity of...
To adjust the recipe for volume: First -- Obtain a working factor by dividing the number of portions needed by 100 as shown in Step 2 of A.l, Recipe Conversion. Then -- Multiply the quantity of...
ARMED FORCES RECIPE SERVICE. THIS COVER PAGE OFFICIALLY CHANGES THE. AIR FORCE PUBLICATION NUMBER FROM AFMAN 34-606V1 and AFMAN 34-606V2 to …
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