Attachment 12 - FS Culinary Gazette Newsletter.pdf

FY 2021

1st Quarter Culinary Gazette

Got fish?

Fishing is a time to relax and enjoy some outdoor weather in the sun. Whether fishing from the pier, aboard a ship, or on recreational personal time, keep in mind the MSC food service guidance for food procurement, preparation, and service. All food prepared and served in MSC galleys must be from approved sources.

Privately caught fish may not be cleaned, prepared, or served in MSC galleys. The only exception—defined in 3-201-11 (C)—allows for home-prepared items to be served at a special event such as a party or potluck. The risk associated with these food items should be assessed by the Medical Services Officer and Chief Steward on a case-by-case basis.

Excerpt from Tri-Service Food Code, chapter three:

3-201 Sources

3-201.11 Compliance with food law

(A) Food shall be obtained from sources that comply with law.

(B) Food shall be obtained from approved sources in accordance with military requirements.

(C) Food prepared in a private home may not be used or offered for human consumption in a food establishment.

Home-prepared foods, except home-canned foods, are authorized in support of special events such as organizational cookouts, bake sales, unit or chapel suppers, and similar events. Consult with the regulatory authority to assess risks associated with foods prepared in private homes.

3-201.14 Fish

(A) Except as specified under paragraph C of this section and 3-201.17(C), fish that are received for sale or service shall be

(1) Commercially and legally caught or harvested; or

(2) Approved for sale or service.

(B) Privately caught fish may be used for social functions as specified under 3-201.11(C).

(C) Molluscan shellfish that are recreationally caught may not be received for sale or service.

While content is excerpted verbatim, format has been changed for readability. Original documentation here.

The MSC Culinary team, lead by Roberta Jio, tested 82 recipes submitted from the fleet in August 2019. The recipes were tested by Executive Chefs Roberta Jio, Chef

, and Chef . Our Dietician provided a nutrition analysis for each recipe.

Of the 82 recipes tested, 67 are included in the upcoming 2020 menu. The menu is scheduled for release and replicated to the ships with a start date of November 2nd, 2020. An email was sent out last month with a list of menu changes and a file of all new recipes.

N43 thanks the afloat food service division Chief Stewards and Steward Cooks and the Supply Officers who submitted recipes.

Food From Unapproved Sources: Fish East Coast Training Support Analyst XXX

2020 35-day Cycle Menu Release

Inside this Issue

Food From Unapproved Sources: Fish

2020 35-day Cycle Menu Release

Culinary Technique: Blanching and Shocking

Fall in Love with Autumn Fruits and Vegetables

Upcoming FY 21

MSC Courses

Norfolk, VA

Oct 19 - 22 HAZMAT

Oct 19 - 30 Basic Culinary

Oct 26 - Nov 6 Supply Config Mgmt

Nov 2 - 13 Baking Methods

Nov 9 - 20 ShipCLIP

San Diego, CA

Oct 26 - 30 SUPPO Refresher

Nov 2 - 20 Storekeeper Basic

Please forward approved training requests and inquiries to:

MSC_CIVMAR_TRNG@navy.mil Customer Service: 1-800-793-5784

Local: 757-217-1930

Distribution List

Master

SUPPO

Chief Steward

Chief Cook

Attachment 12 https://armypubs.army.mil/ProductMaps/PubForm/Details.aspx?PUB_ID=1006236 mailto:MSFSC_CIVMAR_TRNG@navy.mil.Please

Culinary Technique: Blanching and Shocking Certified Executive Chef XXXXXX

Blanching means to quickly cook foods in boiling water. When followed by shocking (immersing blanched vegetables in an ice bath) the vibrant color in green vegetables is locked in. This technique is also referred to as big-pot blanching. Other vegetables may benefit from this process, but the reason would be less about preserving a vibrant color and more about partially cooking or par cooking in order to stage the cooking for later completion. For example, carrots may be blanched, shocked, and held to ultimately be finished quickly in a sauté pan at service.

Blanching and Shocking: The Rules

1. Use lots of water relative to the amount of vegetables: The rationale is that vegetables suffer if the water temperature drops too much. Using lots of water ensures only a minor drop in water temperature after adding cold vegetables; this allows the water to return to a boil more rapidly.

2. Salt the water: Two reasons are commonly given for salting the water. First, it seasons the vegetables. Second, salted water draws less of the vegetable's own salts and sugars into the cooking water. Use lots of salt.

3. Shock in ice water: This will halt any carryover cooking as quickly as possible.

Blanching and Shocking: The Technique

Add one cup of salt to one gallon of water and bring to a rapid boil over high heat.

Add only the amount of vegetables that will allow the water to maintain its boil.

Cook the vegetables until tender and crisp, then immediately remove them from the boiling water and plunge them into an ice bath. Make sure the ice bath has enough water and ice to maintain the cold.

A Word About Steaming…

Steaming vegetables preserves water-soluble nutrients but loses the benefit of the seasoning in the water used in blanching. Steam vegetables until they are tender and crisp then shock as with the process of big-pot blanching.

Fall in Love with Autumn Fruits and Vegetables Registered Dietitian XXXXX

Cooler weather, changing color of leaves, apple-picking, shorter days, and pumpkin spice…fall is here and I love it!

The change in season also signifies a bounty of favorite autumn produce that are often ingredients in many comfort foods and chockful of nutrients. Thankfully, we live in a time where we can get seasonal fruits and vegetables year-round.

A few of the autumn fruits and vegetables included in the MSC Cycle Menu are brussels sprouts, cauliflower, mushrooms, cabbage (including red cabbage), beets, carrots, potatoes, apples, pears, and grapes.

Fruits and vegetables are naturally low in calories (with exception of starchy vegetables) and fat. They are excellent sources of fiber, vitamins, minerals, phytonutrients, and antioxidants.

Per the Produce for Better Health (PBH) Foundation, strong science suggests that fruits and vegetables promote health and may reduce our risk for multiple health conditions, including heart disease, certain forms of cancer, and obesity. In addition, PBH states that research also suggests eating fruits and vegetables as part of a healthy eating platter is associated with overall life satisfaction and happiness—along with improved cognitive function and mental health.

MyPlate and the Dietary Guidelines for Americans recommend filling half your plate with fruits and vegetables.

Unfortunately, 9 out of 10 Americans do not consume the recommended amount of fruits and vegetables. So, what about you? Are you getting enough fruits and vegetables?

Check out the PBH Foundation for more information on nutrition, storage, and handling of fruits and vegetables:

fruitsandveggies.org/fruits-and-veggies.

Attachment 12