FBO CFS MENU 2009.pdf

PREFACE TO THE

UNITED STATES AIR FORCE

CORPORATE FOOD SERVICE MENU

FOR

FISCAL YEAR 2009

(Revision Date: 15 February 2009)

PREFACE to the UNITED STATES AIR FORCE

TOPIC PARAGRAPH

General 1

Overview of Revisions 2

Mandatory Minimum Daily Menu Standards 3

Nutrition Notes 4

Menu Management Guidelines 5

Daily, Weekend, and Holiday Menu Schedule 6

Authorized Food Items 7

Glossary of Menu Terms 8

Section 1 Flight Feeding Menus

Section 2 Air Force Space Command

Missile Food Service Menu & Nutrition Standards

1. GENERAL. The United States Air Force (USAF) Corporate Food Service (CFS) menu standards use Prime Vendor products and UGRs (Heat and Serve) and UGR ―A‖. The purposes of these standards are to provide the best menu for Air Force dining facilities. It sets a cyc lic plan for providing nutritious meals in airmen dining facilities. The Preface to the United States

Air Force Corporate Food Service Menu is mandatory, as outlined in the Air Force Services Golden Eagle Standards.

a. In addition to helping avoid monotony in menu planning, the cyclic menu has other operational advantages to include:

(1) Providing flexibility

(2) Forecasting requirements for logistics

(3) Production planning

(4) Serving efficiency

(5) Training, scheduling, and consistency

(6) Menus configured within monetary targets by meal period

b. Local adjustments, authorized in AFMAN 34-240, Food Service Program Management, must follow the guideline established in AFI 40-104, Nutrition Education, and the Air Force minimum menu standards.

Authorized Menu Modifications IAW AFMAN 34-240, Chapter 1, Paragraph 1.5.

(1) Satisfy the preferences of your guests with due validation

(2) Provide choices to accommodate religious observances

(3) Add culturally diverse, specialty meals, or increase menu variety

c. The Air Force Corporate Food Service Menu incorporates A rations, UGRs, Grab n

Go, and Flight feeding patterns, includes nutrition emphasis for healthy food choices and supports maximum use of resources.

d. The Air Force corporate food service software requires programming the cyclic menu.

CYCLIC MENU NUMBERS

MEAL PERIODS MEAL NUMBER

Breakfast, Lunch, Dinner, Short Order and Night Meal 01-14

e. All aspects of daily menu planning support AFI 40-104 and nutrient content guidelines.

Programming of whole grain cereals at breakfast; whole grain breads; fresh fruit, and juices at each meal; and fewer recipes high in fat and sodium give particular support to the nutrition education program. Note: the salad bar recipes feature fresh vege tables and fat- free salad dressings. Entrees programmed include a wide variety of baked and broiled fish and poultry recipes to provide healthy food choices.

f. Flight feeding menu patterns incorporated to provide guidance for flight food service management. The goal is to provide top quality, nutritious flight meals throughout the

Air Force that are attractively packaged. All activities will use this guidance when preparing and serving flight meals. Foods selected to meet the pattern should not be produce gas, highly spiced, or high in fat. Such foods are likely to cause digestive discomfort if eaten just before or during flights. The basic ―Do’s‖ and ―Don’ts‖ for flight feeding menus listed below.

(1) Do:

(a) Have a selection of breakfast and healthy meals

(b) Offer high quality, lean roast meats that are sliced thin and stacked high

(c) Offer a variety of whole grain breads for sandwiches

(d) Offer fresh fruits and vegetables for all meals

(e) Use canned fruit packed in light syrup

(f) Use low-fat, cholesterol- free snacks

(g) Use one-percent or skim milk

(h) Offer raisins and other dried fruits with meals

(i) Have a selection of fresh salads

(j) Use fruit juice high in vitamin C

(k) Offer baked, skinless chicken as an alternate to fried

(l) Offer whole grain and bran cereals

(m) Use foods low in fat, sodium, saturated fat, trans fatty acids, cholesterol, and simple sugar

(n) Offer low-fat and fat-free yogurt and cheeses

(2) Don’t:

(a) Use pastries covered with icing and filled with cream

(b) Put cold, hard-cooked eggs for every meal

(c) Use candy, cookies, and doughnuts in excess

(d) Put cheese on all sandwiches

(e) Use snacks prepared with hydrogenated fats, animal fats, coconut, or palm oil

(f) Use lunchmeats high in sodium

(g) Use sugarcoated cereals excessively

(h) Offer a meal of primarily prepackaged foods

2. OVERVIEW OF REVISIONS. The following items are changes for 2009: Standard serving sizes for beverages and salad bar, defines the pastry, salad, and rotating short order cycles, Line

Service Standards, and minimum standards for expanded flight kitchen operations. This version also incorporates standards for leftovers and product quality standards for all types of sandwiches.

3. MANDATORY MINIMUM DAILY MENU STANDARDS.

a. General.

(1) Menus planned for weekdays, weekends, and all holidays will adhere to the minimum standards.

(2) Menu combinations offered at each meal will provide variety and contrast in texture, flavor, and color. Ensure menu selections available at the beginning of the meal are available throughout the meal. Hot and cold sandwiches will be cut, and displayed to commercial standards. This is a mandatory requirement. The requirement to have a deli bar is optional at this time.

(3) Use one-percent milk as the primary milk. Offer other dairy products to the degree required by guest preferences.

(4) Menus for flight feeding are provided in section 1.

(5) The standard serving size for beverages is 12 oz. but no larger than 21 oz. per serving.

(6) Minimum daily menu standards must be met unless a facility’s capability does not allow for minimum standards. HQ AFSVA/SVOFO must approve such deviations.

(7) Line Service Standards must be followed as defined in the Line Service

Standards found on the Food Service web page, under Golden Eagle Standards.

b. Breakfast Meals. Breakfast meal patterns will include the following on a daily basis:

(1) A choice of 100% juices to include orange juice and another juice high in

Calcium, Vitamin C & D. Orange juice is mandatory at all Breakfast and Midnight Meals. No more than 1 juice blend can be offered per meal.

(2) Six choices of fresh fruit sliced and displayed if necessary. Bananas are mandatory at all Breakfast Meals. When available make one serving a melon and a berry (grapes, strawberries); two fruits can be canned or frozen if fresh fruit availability is limited. Provide raisins or other dried fruit if the demand is warranted.

(3) Hot cereal without added fat or sugar and a choice of six whole grains, ready-to-eat cold cereals, three without sugar coating, two 100% folate and iron fortified. Cereal bars with at least 2.5 grams of fiber per serving may be offered.

(4) Pasteurized shelled eggs (when available) to order, including assorted omelets and cholesterol- free eggs. Frozen pasteurized reduced cholesterol eggs (Item

Number 127022) are mandatory for all omelets and scrambled eggs, and AF recipes.

(5) Pancakes, French toast, and/or waffles with hot fruit topping, syrup and margarine.

(6) Bacon, Creamed Beef and offer one other breakfast meat on a rotating basis.

(7) Breakfast potatoes and one additional starch, based on demand.

(8) Sliced breads (all) consisting of whole grains with at least 2 grams of fiber per serving.

(9) Breakfast pastry consisting of at least one raised or cake doughnut, sweet rolls, one whole grain muffins and biscuits. The daily Production Logs provide the cyclic pastry menu.

(10) Butter and/or trans fat free liquid margarine, a choice of two or more trans fat free spreads, jam or jelly, peanut butter, low-fat cream cheese, etc., low and/or non-fat yogurt.

(11) One-percent milk, and/or low or non-fat yogurt, coffee, low-fat cocoa and hot tea. Offer decaffeinated coffee based on demand. Liquid coffee is not authorized for Air Force Food Service operations. Food Service operations must use the approved Air Force Coffee Program. Our current coffee programs are:

a. S&D Coffee

b. Sara Lee Brand Coffees

c. Kraft Coffees (Maxwell House)

(12) Continental style breakfast and other specialty bars are optional in addition to the regular breakfast to the degree required by customer requests.

(13) Grab-n-Go type items such as bagels, muffins, and/or breakfast sandwiches are highly acceptable and recommended. Attractively merchandise these items as a complete meal. Offer Grab-n-Go items to the degree the installation is willing to fund. Grab-n-Go may require additional resources for merchandise and storage and in some cases additional labor.

GRAB-n-GO RECIPES FOR BREAKFAST

Grab-n-Go #5 (9137005)

123049 – H&S, BFAST SANDW, BACON

127001 – YOGURT, INDV

Grab-n-Go #6 (9137006)

123051 – H&S, BFAST SANDW, CHS

127001 – YOGURT, INDV

Grab-n-Go #7 (9137007)

9124010 – TACO, BFAST

127001 – YOGURT, INDV

Grab-n-Go #8 (9137008)

122248 – CEREAL, INDV (2)

127001 – YOGURT, INDV

(14) Provide one piece of fresh fruit with each Grab n Go option. The fruit must be sold separately.

(15) AFI 40-104 requires entrees and non-entree items identified at each meal to meet the nutrient content guidelines.

c. Lunch and dinner meals (excluding short-order meals). Lunch and dinner meal patterns will include the following on a daily basis:

(1) One soup cream or bouillon based. It is acceptable to use the lunch soups for dinner as long as they compliment the meal. You may use canned, dried, frozen, and fresh made soups. Fresh made soups are desirable.

(2) At least three entree choices, no more than four choices are recommended. At least one entrée will meet the nutrient content guidelines as established in AFI 40-

104. Offer meatless entrées to the degree required by guests’ requests.

(3) One or more appropriate sauce and/or gravy to compliment the entrées. Serve sauce and/or gravy on the side unless it is internal to the recipe.

(4) A choice of a potato and an additional starch to compliment the entrées. No more than one starchy vegetable, potato and starch with added fat per day.

(5) Three cooked vegetables, with a maximum of four vegetable choices. No more than one fried vegetable per day or vegetable with added fat per meal.

(6) A standard salad bar as a minimum. The standard size is 6 oz. and 12 oz. The small site salad bar (9117029 & 9117030) will be used for facilities, which have approximately 16 or fewer slots in their salad bar. The regular salad bar recipe

(9117022 & 9117023) includes those facilities, which have approximately 17 or more slots in their salad bar. The salad bar programs, Fabulous Forkful and

Hellmann’s Field of Greens are mandatory). In addition to the salad bar, offer two, but not more than eight, additional salads. The Production Log incorporates the cyclic specialty salads. These salads are pre-portioned and individually wrapped.

(7) A minimum of three fat- free dressings. Offer additional salad dressings when appropriate. Make vinegar and oil available on each salad bar.

(8) A choice of at least four fresh fruits.

(9) A selection of not less than three sliced breads, a selection of hot rolls, and either cornbread, garlic breads, or biscuits to compliment the entrée. Sliced breads will include white, raisin, and whole wheat breads.

(10) Butter, and/or trans fat free liquid margarine, jam, jellies, etc., provide condiments that compliment the meal (steak sauce, salsa, hot sauce, etc.).

(11) At least five different desserts (cookie, cake [round cakes mandatory], pie, low fat ice cream, low fat yogurt, gelatin and/or pudding) but no more than eight.

The Production Log provides the cyclic pastry menu. Commercial pastry can be used if approved by HQ AFSVA/SVOFO.

(12) The primary milk is one-percent. Offer other dairy products to the degree required by guest preferences.

(13) Grab-n-Go type items such as bagels, muffins, and/or breakfast sandwiches a complete meal. Offer Grab-n-Go items to the degree the installation is willing

GRAB-n-GO RECIPES FOR LUNCH/DINNER

Grab-n-Go #1 (9137001)

9124025 – SANDW, SUB, DELI

122249 – INDV, CHIPS

122217 – INDV, BAR, GRANOLA

Condiment/Lettuce Pack

Grab-n-Go #2 (9137002)

9112040 – SANDW, HRB GRL CHKN

122249 – INDV, CHIPS

122328 – INDV, COOKIE, PKG

Condiment / Lettuce Pack

Grab-n-Go #3 (9137003)

9124013 – SANDW, PB&J (2)

122249 – INDV, CHIPS

126033 – INDV, CUP, CKTAIL

Grab-n-Go #4 (9137004)

9114031 – SANDW, TUNA SALAD

122249 – INDV, CHIPS

9123057 – CAKE, WHT W/C FROST

Condiment/Lettuce Pack

(14) Provide one piece of fresh fruit with each Grab n Go option. The fruit must be sold separately.

d. Short-order Meals. This meal is mandatory for lunch and dinner. Dinner short order needs to offer at least two grilled items and two cold sandwiches. Ensure at least one low fat entrée item is always available. All cold sandwiches will be sliced. Each short-order meal will include the following:

(1) One soup meeting the lunch/dinner criteria and chili con carne.

(2) At least four grilled short-order type items, to include sandwiches made with lean meat, hamburgers, cheeseburgers, grilled ham, ham and cheese, grilled chicken breast, and grilled frankfurters. At least two cold deli sandwiches and two salad sandwiches (egg, ham, tuna, turkey, chicken). Use whole grain buns and bread. Offer meatless sandwiches to the degree required by customer requests. Hormel Deli Meat Items are preferred.

(3) Two additional hot short-order entrees, two cold deli, and two chilled meat salad sandwiches.

(4) French fries, onion rings, and assorted chips–offered daily.

(5) Accompaniments and condiments such as sliced tomatoes, onions, pickles, lettuce leaves, catsup, mayonnaise, mustard, relish, and salad dressing.

(6) Butter, liquid margarine, jam, and jellies.

(7) The same salad selection offered for the lunch and dinner meals.

(8) The same dessert and fruit selections offered for the lunch and dinner meals.

(9) The same beverage selections offered for the lunch and dinner meals.

(10) Grab-n-Go type items such as bagels, muffins, and/or breakfast sandwiches a complete meal. Offer Grab-n-Go items to the degree the installation is willing

e. Night Meal. Determine the type of meal served according to guest preference.

Identify a healthy choice entree meeting the guidelines established in AFI 40-104 for the option selected. This Meal is set as the first meal of the day in the system.

(1) Using the assumption that the night meal is the first meal of the day, all dinner and combination menus use entrée’s from that day’s lunch meal as the primary entrée for the night meal. This encourages preparing a fresh entrée and allows for minimal leftovers for rotation immediately into the lunch meal.

(2) As a minimum, use the breakfast pastry cycle for the night meal.

f. Holiday Meals. These menus are developed by HQ AFSVA/SVOFO and distributed to the field in the CFS database and Air Force Corporate Food Service Recipe System

(AFFSRS). In addition, the food service web page offers a graphic menu file for downloading to market your holiday meals. Each holiday menu has a corresponding flyer for use in marketing the meal. Download flyers from the Food Service web site found at https://afkm.wpafb.af.mil/ASPs/docman/DOCMain.as p?Tab=0&FolderID=OO-DP-AE-12-

35-15&Filter=OO-DP-AE-12. The approved Thanksgiving, Christmas, and Air Force birthday holiday meals will be replicated. All other holiday meals can be changed to support your menu for the corresponding holiday.

4. NUTRITION NOTES. Nutrition notes provide general information to food service managers for menu planning if they localize the USAF Corporate Menu. These notes provide ideas for adjusting the menu, and will help determine the appropriateness of adjustments for nutrition.

Retain the notes for future use.

a. United States Surgeon General’s Dietary Guidelines . Encourage guests to choose foods that meet the Surgeon General’s dietary guidelines. The Air Force’s nutrition initiatives support the dietary recommendations. Food choices are planned for each meal that meets these recommendations. The 2008 dietary guidelines are listed on the following page.

THE 2008 DIETARY GUIDELINES SUPPORTING THE CFS MENU

- Consume a variety of foods within and among the basic food groups while staying within energy needs.

- Control calorie intake to manage body weight.

- Be physically active every day.

- Increase daily intake of fruits and vegetables, whole grains, and nonfat or low-fat milk and milk products.

- Choose fats wisely for good health.

- Choose carbohydrates wisely for good health.

- Choose and prepare foods with little salt.

- If you drink alcoholic beverages, do so in moderation.

- Keep food safe to eat.

b. Routine Menu Planning. The objective of routine menu planning is to form a basis for food buying and production. Ideally, through proper planning and substantial feedback from guests, managers offer a variety of nutritious, appealing selections on the menu. It is useful to consider groups of similar products. The USDA ―Food Guide

Pyramid‖ provides the foundation for planning in the CFS Menu. The broad groups are designated based on similar nutrition composition of food within the groups. It is then the responsibility of the patron to make appropriate decisions as to what they will eat.

Application of the USAF minimum menu standards will help food service managers meet their responsibility. Address questions to HQ AFSVA/SVOFO, DSN 487-2619.

c. The USDA “Food Guide Pyramid”.

d. Special Menu Planning. The CFS menu complements and supports menu planning for various special dietary considerations. The ultimate control of special diets rests with the individual customer. The following are examples of special diets and how the Worldwide Menu supports each.

(1) Vegetarianism. The CFS Menu supports a vegetarian diet by providing a variety of ordinary foods and by using whole grain cereals and breads, a variety of legumes and nuts, and plenty of fruits and vegetables. Vegetarianism is a meatless eating regimen with a variety of applications. For example, some vegetarians include dairy products and eggs in their diet while others abstain from the use of all foods of animal origin.

(2) Religious Restrictions. This menu supports the religious restriction that is based on nonuse of pork by planning at least one of the entrées offered at each meal to be other than pork. The same planning supports nonuse of beef. 4d(1) above support nonuse of any animal flesh.

(3) Calorie Consciousness. The overall caloric value of the menu kept to a minimum by choosing foods that are low to moderate in calories and fat.

Managers must assure preparation and service of the planned item in accordance with the standardized recipes. Baked, broiled, or steamed foods are featured.

Smaller portions should be the option of the customer.

5. MENU MANAGEMENT GUIDELINES. Before implementation, check the Corporate Food service Menu for the following:

a. Acceptability of recipe selections. Do this through a mechanism that allows guests to contribute recommended changes to the standard menu. Validate any changes and file for future reference.

b. Food Manager’s Planner for holiday and specialty meal tips.

c. Any changes to current subsistence requirements and identify them to your MAJCOM and Prime Vendor well in advance of actual need.

d. Review the CFS menu in its entirety with your food service team for additional input.

e. Displaying and serving products

Tempting desserts are trademarks of fine eating establishments. It is important to produce fabulous pastries, but it is equally important to display them spectacularly. We want our guests to be delightfully pleased with our pastry selection. Mouth-watering mounds of cookies, flaky pies, and delicately garnished cakes are the perfect selection to end any meal. Displaying baked goods in an appealing manner is often overlooked. This important concept in merchandising can be the difference in a guest grabbing a dessert, or passing by them.

Tips for Displaying Desserts

1. Cakes and pies should be lined up in a uniform manner with the tips all pointing in the same direction. ―Pointing‖ the pastry at the guest will ensure the guest gets the best view of that product.

2. Group desserts together for the ease of the guest. Many dining facilities choose to disp lay pastries by shoving them on a shelf in an unorganized manner. This forces our guest to take too much of their precious time figuring out what their dessert choices are. Grouping pastries together will let them know the choices of the day.

3. If pastries should point toward the guest, how would you display them in a rotating pastry cabinet? Line the pies, cakes, and other goodies so their tips point toward the outside of the glass.

They will form a star pattern if looked at from overhead.

4. Cookies should also ―sell themselves‖ with their eye appeal. When preparing cookies with chocolate chips, raisins, nuts, or other enhancements, be sure the guests can see the chips so they know what they are getting.

Wrapping Desserts

While it is necessary to wrap some desserts for the convenience of our guests in general, do not wrap desserts. Cellophane detracts from the appearance of most desserts and disrupts its delicate topping or frosting. Cakes do not need the protection of wrapping. Cakes are protected with icing; especially icing that is thick and rich in fat. Wrapping also affects the moisture content of desserts. Loosely wrap only those desserts that do not stick to the plastic wrap. Place a few desserts in carryout containers. Adding a small dab of frosting to the bottom of the carry out container before placing a slice of cake in it will keep the cake stationary. Desserts offered in grab-n-go meals, or flight meals must be wrapped. Consider types of desserts that work best in this capacity. For flight meals, use cookies, brownies, or prepackaged desserts within acceptable cost restrictions.

Dessert Dish Standard Sizes

Desserts that remain relatively firm when cut in a wedge or square portion, such as brownies, pies, cakes, turnovers, and cream puffs, should be served on a dessert plate. Dessert plates are 6 ¼ to 7 5/8 inches wide. Serve more fluid desserts, such as puddings, gelatins, and cobblers in a dessert cup, vegetable dish, or sherbet dish.

Storing Desserts

Although bakers may produce excellent pastry products, the ―proof of the pudding‖ or shall we say pie, depends largely on how good the pastries taste and how well the finished products are presented to our guests. Between meal periods, ensure all pastry is stored to protect it from exposure to air and to maintain moisture. Pastry will not be left out on the serving line between meal periods. Time and date desserts and baked goods as you would all food. The guidelines for storing desserts will depend on the humidity, local area conditions, and exposure to the air during meal periods. The following table provides guidelines for maximum storage. Taste-test all products to assure freshness. Throw away products earlier if they stale before the time periods annotated in the table.

Maximum Storage

Product Maximum Storage Refrigerate/Don’t Refrigerate

Brownies 72 Hours Don’t Refrigerate

Cakes 72 Hours Don’t Refrigerate

Cream Filled Pastry Same Day Refrigerate

Cream Pie Same Day Refrigerate

Cheesecake Same Day Refrigerate

Cobbler Same Day / Serve Hot Store Hot

Cookies 72 Hours Don’t Refrigerate

Double-Crust Pies 72 Hours Don’t Refrigerate

Doughnuts 72 Hours Don’t Refrigerate

Fresh Baked Breads Same Day Don’t Refrigerate

Fresh Baked Rolls Same Day Don’t Refrigerate

Fruit Topping Cakes Same Day Refrigerate

Gelatin 72 Hours Refrigerate

Gelatin W/Whipped Cream Same Day Refrigerate

Muffins 72 Hours Don’t Refrigerate

Pecan Pie Same Day Refrigerate

Pudding 72 Hours Refrigerate

Sweet Potato Pie Same Day Refrigerate

Turnovers Same Day Refrigerate

6. DAILY AND HOLIDAY MENU SCHEDULE

a. Menus 1 – 14 are rotated every two weeks, from January through December. These menus include breakfast, lunch, short order, dinner, salad, pastry, and night meals.

Additional options are federal holiday menus, provided by HQ AFSVA/SVOFO.

(1) The approved Thanksgiving, Christmas, and Air Force birthday holiday meals will be replicated. Menu overrides for these meals are not authorized. All other holiday meals can be changed to support your menu.

7. AUTHORIZED FOOD ITEMS. The CFS Inventory Item file lists food items available through your prime vendor. These items, which are included in this menu, were chosen from the

Air Force core catalog found on the Food Service web page under Prime Vendor. Installation Menu Boards should choose from the foods listed in the core catalog or your local prime vendor catalog when requesting adjustments to the Corporate Food Service Menu. HQ AFSVA/SVOFO must approve all additional food items not in the Air Force Core Catalog, with MAJCOM coordination.

a. Dairy Products. Fresh, one percent milk is the primary milk. Additional types of fresh milk authorized are buttermilk, whole, skim, and flavored. Dry cream substitute is authorized for use as a coffee enhancer. The individual containers of milk (127071 MILK, INDV) have been programmed into many recipes for cooking. Do not use evaporated milk in the preparation of foods for dining facility use.

b. Fruits and Vegetables. Installation Menu Boards/forums may use information available from their vendor, DSCP with their MAJCOM approval to offer suggestions on substitution of authorized fresh fruits and vegetables that are more available, have higher acceptability, and are affordable.

c. Fats. Use liquid margarine/butter prints to make cake frostings, fillings, and cream sauces. Use liquid margarine or butter pats as a spread and keep chilled on the serving line. Use shortening compounds as an ingredient in cakes, hot breads, cookies, and piecrusts. In addition, several varieties of unsaturated liquid oils that contain a high enough percentage of unsaturated fatty acids to support a low saturated fat product are available for use in dining facilities. Frymax Sun Supreme is the primary mandated frying oil, Mazola Z is acceptable as a substitute —if product is not available contact HQ

AFSVA/SVOFO.

d. Egg Products. Egg products are becoming increasingly popular in food service operations. That’s because they’re convenient to use and also provide a cost saving with regards to labor, storage, and portion control. Frozen, refrigerated liquid and dry egg products are similar to shell eggs in nutritional value and most functional properties.

Keep in mind that even though egg products are pasteurized, proper handling and storage is still required.

8. GLOSSARY OF MENU TERMS.

a. The glossary of menu terms is located in the (AFCFSRS), version. Press the ―F1‖ key or click on the ―Help‖ Icon (?) button to access the AFCFSRS system help. Users will find step-by-step instructions for using the software.

b. Menu terms used throughout the AFCFSRS listed in the ―General Information Cards‖ along with the following topics:

(1) Recipe Conversions A-1

(2) Table of Weights and Measures for Can Sizes A-5

(3) Vegetables Edible Portions and As Purchased Weights A-6

(4) Fruits Edible Portions and As Purchased Weights A-7

(5) Table of Egg Equivalents A-8

(6) Guidelines for Container Yields for Canned Fruits A-9

(7) Reconstitution Chart for Nonfat Dry Milk A-10

(8) Use of Dehydrated Onions, Green Peppers and Parsley A-11

(9) Reconstituting Soup and Gravy Bases A-12

(10) Guidelines for Fruit Bars A-13

(11) Guidelines for use of Microwave Ovens A-14

(12) Charts of Weight Conversions A-15

(13) Charts of Measure Conversions A-16

(14) Use of Dehydrated Garlic and Horseradish A-17

(15) Guidelines for use of Flours A-18

(16) Use of Antibrowning Agent A-20

(17) Guidelines for use of Steam Cookers A-21

(18) Guidelines for Garnishes A-22

(19) Guidelines for Convection Ovens A-23

(20) Guidelines for use of Tilting Fry Pans A-24

(21) Guidelines for Capacities of Steam Table and Pans A-25

(22) Guidelines for Calories A-26

(23) Guidelines for Cheeses A-28

(24) Guidelines for using Eggs A-29

(25) Guidelines for using Herbs A-30

(26) Guidelines for Preparing Fresh Vegetables and Fruits A-31

(27) Protecting Baked Goods from Staling A-32

(28) Condiments for ALA Carte Facilities A-33

(29) Guidelines for Successful Cake Baking A-34

(30) Guidelines for Batter Cakes A-35

(31) Guidelines for Using Mixes A-37

(32) Guidelines for Scaling Cake Batter A-38

(33) Guidelines for Preparing Icing and Icing Cakes A-39

(34) Guidelines for High Altitude Baking A-40

(35) Guidelines for Heating Canned Vegetables A-41

(36) Guidelines for Simmering Fresh Vegetables A-42

(37) Guidelines for Cooking Frozen Vegetables A-43

(38) Guidelines for Potato bar A-44

(39) Guidelines for Heating Dehydrated Compressed Vegetables A-45

(40) Guidelines for Steam Cooking Vegetables A-46

(41) Gallons Decimal Conversion A-47

(42) Guidelines for Fruit and Vegetable Juices A-48

(43) Guidelines for Use of Powered Beverage Bases A-49

(44) Guidelines for Breads and Sweet Dough’s recipe Conversion A-50

(45) Guidelines for Retarded Sweet Dough Method A-51

(46) Characteristic of Good Quality Bread Products and Rolls A-52

(47) Characteristic of Poor Quality Bread Products and Rolls A-53

(48) Breads and Sweet Dough’s No. 6(1) A-54

(49) Hot Roll makeup guide for Breads and Sweet Dough’s No. 6(2) A-55

(50) Hot Roll makeup guide for Sweet Roll (Round) Varieties No. 7(1) A-56

(51) Sweet Dough makeup guide for Cinnamon Roll Varieties No. 7(2) A-57

(52) Sweet Dough makeup guide for Cinnamon Roll Varieties No. 7(3) A-58

(53) Sweet Dough makeup guide for Coffee Cake Varieties No. 7(4) A-59

(54) Sweet Dough makeup guide for Folded Dough Varieties No. 7(5) A-60

(55) Sweet Dough makeup guide for Folded Dough Varieties No. 7(6) A-61

(56) Sweet Dough makeup guide for Folded Dough Varieties No. 7(7) A-62

(57) Sweet Dough makeup guide for Successful Cake and Frostings A-63

(58) Guidelines for Characteristics of Good Quality Cakes A-64

(59) Guidelines for Using Cake Mixes A-65

(60) Guidelines for Scaling Cake Batter A-66

(61) Guidelines for Cutting Cake A-67

(62) Guidelines for Preparing Frostings and Cakes Frostings A-68

(63) Guidelines for Cakes and Frostings A-69

(64) Guidelines for High Altitude Baking A-70

(65) General Information Regarding Cookies A-71

(66) Directions for Make-up of Rolled bar Cookies A-72

(67) Desserts (Pastry and Pies) Making One-Crust Pies A-73

(68) Desserts (Pastry and Pies) Making Two-Crust Pies A-74

(69) Desserts (Pastry and Pies) Making Turnovers A-75

(70) Directions for Making Dumplings A-76

(71) Using Oysters Guidelines for A-77

(72) Using Shrimp Guidelines for A-78

(73) Using Poultry Guidelines for A-79

(74) Steaming Shellfish Guidelines for A-80

(75) Relish Trays or Salad Bars No. 1 A-81

(76) Guidelines for Relish Trays or Salad Bars No. 2 A-82

(77) Guidelines for Sandwich Preparation No. 1 A-83

(78) Guidelines for Sandwich Preparation No. 2 A-84

(79) Guidelines for Preparing Sauces and Gravies A-85

(80) Guidelines for Condensed Soups A-86

(81) Guidelines for Heating Canned Vegetables A-87

(82) Guidelines for Simmering Fresh Vegetables A-88

(83) Calculate the Amounts of Concentrates for Hot or Cold Beverages A-89

SECTION 1

MANDATORY CORE FLIGHT MEALS

WHICH MEET AFI 40-104 NUTRIENT CONTENT REQUIREMENTS

Providing quality food programs to aircrews is one of our top priorities. Thus, core flight meal standards program mandates healthy menu items with a quality packaging system.

Place the DOD ―Nutrition Logo‖ stickers on top of the box to depict a healthy selection, as well as a time and date sticker, and preparers name and signature. This approach will ensure a quality standard throughout the Air Force, to include while still allowing home station crews to preserve their favorite menus. You must incorporate the core menus into your flight- feeding program.

Alternative Sandwiches

1. 3 oz deli meat (1 gram of fat or less) sandwich on deli style bread, hamburger, wheat bread, or tortilla wrap

2. 3 oz tuna salad with fat free salad dressing on wheat, rye, or tortilla wrap

3. 3 oz tuna packed in water with 2 packages saltine crackers, vegetarian pita bread sandwich

Alternatives for the Milk Group

1. One percent white milk

2. One percent chocolate milk

3. Skim milk

Alternatives for the Fruit Group

1. Apple, pear, orange, bananas, grapes

2. 1 cup of cut fruit such as watermelon, cantaloupe, honeydew melon

3. 1/2 cup of canned fruit such as peaches, fruit cocktail

Alternatives for the Dessert Group

1. Reduced calorie cookies

2. Raisins, 1 1/2 ounce container

3. Pretzels, 1 ounce bag

Alternatives for the Juice Group

1. Orange, Apple, Grape, Cranapple, Tomato

Alternatives for the Beverage Group

1. Diet Sodas

2. Noncarbonated Water

3. Electrolyte

Other Alternatives for Meal Components

1. Healthy snack bar/trail mix

2. Salad with Fat-Free Dressing in place of the Vegetable Tray

3. Sugar-Free Hard Candy in place of the Candy Bar

4. Baked potato chips low fat or fat free

5. Apple slices

A choice of at least six meal menus will be prepared.

RECIPES FOR MANDATORY FLIGHT

LARGE MENU

LRG MENU 1 - (9135004)

113001 – DELI MEAT, HAM

112009 – DELI MEAT, TURKEY

127037 – CHEESE, SWISS

127028 – CHEESE, SLI

125034 – VEG, FRS, LETUCE, ICEBERG

125041 – VEG, FRS, ONION, YELO

125023 – VEG, FRS, TOMATO

123016 – BRD, FRS DELI

Condiments

LRG MENU 2 - (9135005)

112009 – DELI MEAT, TURKEY

127028 – CHEESE, SLI

123010 – BRD, WHEAT

125034 – VEG, FRS, LETUCE, ICEBERG

125041 – VEG, FRS, ONION, YELO

125023 – VEG, FRS, TOMATO

Condiments

LRG MENU 3 - (9135006)

9114031 – SANDW, TUNA SALAD

Condiments

LRG MENU 4 - 9135007

111016 – DELI MEAT, BF

127028 – CHEESE, SLI

125034 – VEG, FRS, LETUCE, ICEBERG

125041 – VEG, FRS, ONION, YELO

125023 – VEG, FRS, TOMATO

123010 – BRD, WHEAT

Condiments

LRG MENU 5 - (9135008)

113001 – DELI MEAT, HAM

127028 – CHEESE, SLI

125034 – VEG, FRS, LETUCE, ICEBERG

125041 – VEG, FRS, ONION, YELO

125023 – VEG, FRS, TOMATO

123010 – BRD, WHEAT

Condiments

LRG MENU 6 - (9135009)

112004 – Bone/Skinless Chicken Breast

127028 – CHEESE, SLI

125034 – VEG, FRS, LETUCE, ICEBERG

125041 – VEG, FRS, ONION, YELO

125023 – VEG, FRS, TOMATO

123014 – BRD, HAMB BUNS FRS

Condiments

LRG MENU 7 - (9135013)

9124013 – SANDW, PB&J (2)

LRG MENU 8 - (9135022)

124022 – INDV, PB&J/NO CRUST

LRG MENU 9 – (9135031)

112026 – CHKN, STRIPS, BRD

SMALL MENU

SML MENU 1 - (9134006)

112016 - CHKN, PATTY, BRDD

123014 - BRD, HAMB BUNS FRS

127028 - CHEESE, SLI

125034 – VEG, FRS, LETUCE, ICEBERG

125023 – VEG, FRS, TOMATO

Condiments

SML MENU 2 - (9134007)

113011 - DELI MEAT, HAM

123008 – BRD, WHITE

127028 - CHEESE, SLI

125034 – VEG, FRS, LETUCE, ICEBERG

125023 – VEG, FRS, TOMATO

Condiments

SML MENU 3 - (9134008)

112009 - DELI MEAT, TRKY

123008 – BRD, WHITE

127028 – CHEESE, SLI

125034 – VEG, FRS, LETUCE, ICEBERG

125023 – VEG, FRS, TOMATO

Condiments

SML MENU 4 - (9134016)

112004 - CHKN BRST, BNLS, SKNLS

123014 – BRD, HAMB BUNS FRS

127028 – CHEESE, SLI

125034 – VEG, FRS, LETUCE, ICEBERG

125023 – VEG, FRS, TOMATO

Condiments

SML MENU 5 - (9134017)

9117028 – SALAD, CHEF, CHKN

Condiments

SML MENU 6 - (9134018)

9117031 – SALAD, CHEF, TRKY

Condiments

SML MENU 7 - (9134019)

9117027 – SALAD, CHEF, HAM

Condiments

SML MENU 8 - (9134020)

9114031 – SANDW, TUNA SALAD

SML MENU 9 - (9134021)

113011 – DELI MEAT, HAM

112009 – DELI MEAT, TRKY

127028 – CHEESE, SLI

127037 – CHEESE, SWISS

125034 – VEG, FRS, LETUCE, ICEBERG

125023 – VEG, FRS, TOMATO

123016 – BRD, FRS DELI

Condiments

SML MENU 10 - (9134030)

112009 – DELI MEAT, TRKY

113011 – DELI MEAT, HAM

111016 – DELI MEAT, BF

127028 – CHEESE, SLI

125034 – VEG, FRS, LETUCE, ICEBERG

125023 – VEG, FRS, TOMATO

122167 – TORTILLA, ASST

Condiments

SML MENU 11 - (9134031)

112007 – CHKN, DICED

127030 – CHEESE, SHREDD

125034 – VEG, FRS, LETUCE, ICEBERG

125023 – VEG, FRS, TOMATO

122167 – TORTILLA, ASST

BREAKFAST MENU

SML BRKFST #1 - (9134009)

123003 – BRD, FZ, BAGEL, PLN (2)

Condiments

SML BRKFST #2 - (9134010)

122248 – CEREAL, INDV (2)

127017 – MILK, INDV (2)

SML BRKFST #3 - (9134011)

9124020 – MUFN, E/C (2)

SML BRKFST #4 - (9134012)

123048 – H&S, BFAST SANDW, SAUSAGE

SML BRKFST #5 - (9134013)

123049 – H&S, BFAST SANDW, BACON

SML BRKFST #6 - (9134014)

123050 – H&S, BFAST SANDW, HAM

SML BRKFST #7 - (9134015)

123051 – H&S, BFAST SANDW, CHS

FROZEN MEAL MENU

FZ MEAL #1 - (9135014)

115006 – MEAL, CHKN

FZ MEAL #2 - (9135015)

115007 – MEAL, TRKY

FZ MEAL #3 - (9135016)

115008 – MEAL, BF

FZ MEAL #4 - (9135017)

115013 – MEAL, CHKN BRST

FZ MEAL #5 - (9135018)

115005 – MEAL, SALSBURY STK

A choice of six supplements will be prepared.

FLIGHT MENU SUPPLEMENTS

SUPP #1 - (9135010)

121022 – BEV, INDV, WATER

121050 – BEV, SODA, INDV

122297 – INDV, BAR, CANDY

122249 – INDV, CHIPS

122221 – INDV, BAR, M-GRAIN

SUPP #2 - (9135011)

121022 – BEV, INDV, WATER

121028 – BEV, INDV, JUICE

122225 – RICE, KRISPIE TREAT

122249 – INDV, CHIPS

126033 – INDV, CUP, CKTAIL

SUPP #3 - (9135012)

121022 – BEV, INDV, WATER

121043 – BEV, INDV, ELECLYTE

123039 – INDV, MUFN

122328 – INDV, COOKIE, PKG

122249 – INDV, CHIPS

SUPP #4 - (9135019)

121022 – BEV, INDV, WATER (2)

126033 – INDV, CUP, CKTAIL

127001 – YOGURT, INDV

124010 – RTS, SALAD, PASTA

122217 – INDV, BAR, GRANOLA

SUPP #5 - (9135020)

127017 – MILK, INDV

121028 – BEV, INDV, JUICE

125038 – VEG, FRS, CARROTS

125036 – VEG, FRS, CELERY

122221 – INDV, BAR, M-GRAIN

122263 – INDV, APPLESAUCE

SUPP #6 - (9135021)

121022 – BEV, INDV, WATER

121043 – BEV, INDV, ELECLYTE

125038 – VEG, FRS, CARROTS

125036 – VEG, FRS, CELERY

124011 – RTS, SALAD, POTATO

122262 – INDV, RAISIN

SUPP #7 - (9135023)

121022 – BEV, INDV, WATER (2)

126033 – INDV, CUP, CKTAIL

9117016 – SALAD, PASTA

127001 – YOGURT, INDV

122217 – INDV, BAR, GRANOLA

SUPP #8 - (9135024)

121022 – BEV, INDV, WATER

121043 – BEV, INDV, ELECLYTE

125038 – VEG, FRS, CARROTS

125036 – VEG, FRS, CELERY

9117017 – SALAD, POTATO

122262 – INDV, RAISIN

SUPP #9 - (9135025)

121022 – BEV, INDV, WATER

121028 – BEV, INDV, JUICE

127001 – YOGURT, INDV

122217 – INDV, BAR, GRANOLA

SUPP #10 - (9135026)

121022 – BEV, INDV, WATER

121050 – BEV, SODA, INDV

122297 – INDV, BAR, CANDY

125038 – VEG, FRS, CARROTS

SUPP #11 - (9135029)

121022 – BEV, INDV, WATER

121028 – BEV, INDV, JUICE

122295 – INDV, GUM, ASST

122329 – PUDNG, INDV

9117016 – SALAD, PASTA

SUPP #12 - (9135030)

121022 – BEV, INDV, WATER

121028 – BEV, INDV, JUICE

122295 – INDV, GUM, ASST

122249 – INDV, CHIPS

122297 – INDV, BAR, CANDY

9117017 – SALAD, POTATO

Provide one piece of fresh fruit with each Supplement option provided. The fruit provided must be wasted off the inventory each day.

Transportation Working Capital Fund (TWCF)

COMPLIMENTARY SNACK AND BEVERAGE SERVICE

Passenger Service representatives will provide complimentary snacks and beverages (paid for by

TWCF not to exceed $1.25) which will enhance passenger comfort during flight. The flight kitchen must not include meal items, such as sandwiches, soups, or entrées, as complimentary snack items. The following are some recommended items to be used for TWCF snacks and beverages:

TWCF COMPLIMENTARY SNACKS AND BEVERAGES

Beverages Snacks

Coffee with Cream and Sugar Candy and Peanuts

Tea, Hot or Iced Cookies and Pastries (packaged)

Milk Crackers and Pretzels

Carbonated Beverages Potato and Corn Chips

Fruit Juices Fresh fruit/Canned Fruit Cups

Bottled Water Canned Pudding Cups

EXPANDED FLIGHT KITCHENS

Expanded Flight Kitchens provide hot carryout meals or prepackaged, chilled Grab-n-Go meals in addition to small and large flight meals. This facility designed for authorized personnel working on the flight line or other work centers on the installation. Managers must follow minimum menu standards in accordance with short-order guidelines. Menu items range from hamburgers, fried chicken, hot dogs, French fries, soups, chili, cold or hot deli sandwiches, assorted beverages, pastry items, and various condiments. As capability allows, expanded flight kitchens will provide a hot entrée, a starch, and a vegetable selected from the lunch/dinner meal of the corresponding cyclic 14-day menu.

MERCHANDISING YOUR FLIGHT AND GRAB-AND-GO MEALS

In 1994, standard flight meal packaging introduced for use at all Air Force bases. Standard packaging includes plastic, see-through, containers for entrées, salads, and larger boxes to hold plastic containers and accompaniments. Bags are also available to meet your Grab-n-Go feeding requirements. Boxes and bags carry the Air Force Food Service Logo. Common stock numbers to purchase these requirements are located in the new Food Service Managers Handbook, ―A Guide to Excellence. Mandatory GSA packaging is on HQ AFSVA web page. The products found at GSA web site www.gsaadvantage.gov http://www.gsaadvantage.gov/

HIGH-PROTEIN, LOW-RESIDUE FEEDING

Proper use of the meal: A high-protein, low-residue meal is for preflight service to aircrews embarking on a flight of 6 hours or more when the flight involves the use of pressure suits, space restrictions, lack of equipment or capability for in flight meal preparation, or body waste elimination. Consider the time needed to prepare the aircraft in determining the flight duration and if the preflight period prevents eating meals immediately before takeoff. The high-protein, low-residue meal is also for post flight meals if the flight resumed within 24 hours.

Menu planning:

a. Use the following high-protein, low-residue foods in planning these menus:

LOW-RESIDUE FOODS

ITEM RECOMMENDED COMPONENT

Beverages Carbonated beverages, 100% fruit juices, regular or decaffeinated coffee, tea, and 8 oz milk.

Bread White, toasted or plain or saltine crackers

Cereals Rice, cream of wheat, noodles, macaroni, or farina

Cheese Cottage cheese

Desserts Gelatin, sherbets, angel food cake, sponge cake, or sugar cookies

Eggs Egg Products, soft or hard cooked, scrambled without fat, or poached

Fat Squeeze margarine or butter, not to exceed 2 teaspoons per day

Fruit Strained fruit juices, ripe bananas, or canned peeled peaches or pears in limited amounts

Meat, Fowl or Fish

Tender beef, liver or chicken without gristle, or fish (broil, roasted, or boiled without excess fat)

Soup Clear broth with rice or noodles

Sweets Sugar or jelly in limited amounts

Vegetables Tomato juice, vegetable juices, cooked carrots, or white potatoes (boiled or baked) eaten without the skin

Nuts Dry roasted peanuts

NOTE: Milk is a high-residue food, but is permitted in limited quantity in this meal because of its high protein value, satisfaction, and acceptability.

b. High- residue and gas forming foods. Don’t use the following foods for the high-protein, low-residue menu:

DO NOT USE THE FOLLOWING FOODS

Coarse or whole grain breads and cereals

Cheese other than cottage cheese

Rich desserts

Fat in excess of 2 tablespoons

Fried foods

Fruits, except strained fruit juice and canned or peeled peaches and pears

Milk in excess of 8 ounces per day

Less tender cuts of meat

Spices, herbs, condiments, or highly seasoned foods

Sugar and sweets in excess

All vegetables except bland strained vegetable juices, cooked carrots, potatoes, boiled or baked (eaten without skin)

BITE-SIZE MEALS

Purpose: The bite size meal authorized when crewmembers are wearing oxygen masks. The components are bite size to aid in eating quickly while the mask is momentarily removed. All components must be bite size finger foods. Food should be concentrated sources of protein, carbohydrates, and low fat.

a. Menu guidance: Follow guidance for other types of flight meals.

b. Packaging components:

(1) Securely wrap all components to protect freshness.

(2) Ensure consumers can identify the components through the wrapping.

(3) Clearly, label components with date of freezing to aid in proper food rotation.

(4) When packaging a bite size meal, stamp date and time limit of safe consumption. This meal must be consumed within four hours after preparation.

(5) Ensure wholesomeness of meats by heating five minutes in a preheated oven at 350 F and an internal temperature of 165 F. Remove packaged meat from the oven; drain liquid, then complete sealing by making a double fold pressed flat against the end. Keep food components under refrigeration until transported to the aircraft.

SECTION 2

Air Force Space Command

Missile Food Service

Menu & Nutrition Standards

TOPIC PARAGRAPH

General Guidance 1

Mandatory Minimum Daily Menu Standards 2

Nutrition Notes 3

Menu Management Guidelines 4

Daily, Weekend, and Holiday Menu Schedule 5

Authorized Food Items 6

Glossary of Menu Terms 7

1. GENERAL. These Menu and Nutrition Standards provide specific criteria and guidelines for missile feeding operations throughout Air Force Space Command (AFSPC). These standards are developed from requirements in AFI 34-239, Food Service Management Program, AFMAN 34- 240, Food Service Program Management, AFI 40-104, Nutrition Education, and AFSPCI 10-

1214.

The AFSPC Missile Chef Food Service Excellence Award team will evaluate missile food service operations using these standards to help determine the best missile feeding operation in the command.

a. The intent of these standards is to provide continuity and to raise the levels of service and quality of food prepared and served to our MAF deployed personnel at a standard commensurate with corporate standards for other aviation forces throughout the Air Force.

b. Local adjustments, for reasons authorized in AFMAN 34-240, Food Service Program

Management, must follow the guideline established in AFI 40-104, Nutrition Education, and the Air Force minimum menu standards.

Authorized Menu Modifications IAW AFMAN 34-240, Chapter 1, Paragraph 1.5.

(1) Satisfy the preferences of your guests with due validation.

(2) Provide choices to accommodate religious observances.

(3) Add culturally diverse, specialty meals, or increase menu variety.

c. All aspects of daily menu planning must support AFI 40-104 and nutrient content guidelines. Programming of whole grain cereals at breakfast; whole grain breads; fresh fruit, and juices at each meal; and fewer recipes high in fat and sodium gives particular support to the nutrition education program. Note: salad recipes must feature fresh vegetables and fat- free salad dressings. Programmed entrees must include a variety of fish and poultry recipes that are baked and broiled to provide healthy food choices.

2. MANDATORY MINIMUM DAILY MENU STANDARDS.

Menus planned for weekdays, weekends, and all holidays will adhere to the following minimum standards.

a. Menu combinations offered at each meal will provide variety and contrast in texture, flavor, and color. Ensure menu selections available at the beginning of the meal are available throughout the meal.

b. Use one-percent milk as the primary milk. Offer other dairy products to the degree required by guest preferences.

c. Recipes priced out on AF Form 1212 should include the cost of one set of individually packaged condiments. The cost of other condiments such as salt, pepper, hot sauce, and steak sauce is recouped through 20 percent added to each recipe. Do not charge guests for condiments already included in the priced-out recipe. The condiment recipes are a combination of Portion Controlled (PC) condiments, bottled, bagged and scratch products. Localize these recipes to reflect the use of local condiments.

d. In this version of the Missile Feeding Menu (MFM), we have developed core recipes that incorporate Cost Averaging with components such as breads, fruit, cereals, etc.

Review these recipes for accurate components prior to implementing your menu.

(1) Breakfast Meals. Breakfast meal patterns will include the following minimum standards on a daily basis:

(a) A choice of orange juice and another juice that is high in Vitamin C.

(b) Minimum of three choices of fresh/canned fruit. Two fresh/one canned.

(c) One hot cereal and a choice of three whole grain, ready-to-eat cold cereals, at least one of which must be without sugar coating.

(d) Pasteurized eggs to order, including assorted omelets and cholesterol-free eggs.

(e) Griddle cakes, French toast, and/or waffles with syrup and margarine.

(f) Bacon, Sausage, and Ham.

(g) One starch (potato).

(h) Toast consisting of whole wheat, white, bagels, and English muffins.

(i) Two types of breakfast pastry

(j) Butter or liquid margarine, jam or jelly, peanut butter, low-fat cream cheese, etc., and yogurt.

(k) one-percent milk, coffee, cocoa and hot tea. Offer decaffeinated coffee to the degree required through customer validation.

(l) AFI 40-104 requires entrees and non-entree items identified at each meal to meet the nutrient content guidelines.

e. Lunch and Dinner meals (excludes short-order meals). Will include the following minimum menu standards on a daily basis:

(1) At least one soup.

(2) At least three main entree choices. At least one entree will meet the nutrient content guidelines as established in AFI 40-104. Offer meatless (vegetarian) entrées to the degree required through customer validation.

(3) One or more appropriate sauces or gravy to compliment the entrées.

(4) A choice of potato and an additional starch to compliment the entrées.

(5) Offer two or more cooked vegetables.

(6) A minimum of one fat-free dressing. Offer additional salad dressings when appropriate.

(7) A choice of at least two fresh fruits available for each meal period. Same as breakfast

(8) A selection of not less than three bread products;

(9) Butter, liquid margarine, jam, jellies,

(10) At least three different desserts (cookie, cake, pie, low fat ice cream or frozen yogurt, gelatin and/or pudding).

(11) The primary milk standard is 1%. Offer other dairy products to the degree required by guests.

f. Short-order Choices. A minimum of three short order options is mandatory for lunch and for dinner. Ensure that at least one low fat entree item is always available. Each short-order meal will include the following:

(1) One soup meeting the lunch/dinner criteria.

(2) Grilled short order type items, will include sandwiches made with lean meat i.e., hamburgers, cheeseburgers, grilled ham, ham and cheese, and frankfurters.

At least two cold sandwiches and one salad sandwich (egg, ham, tuna, and turkey, chicken). Offer meatless sandwiches to the degree required by customer validation.

(3) French fries, onion rings, and assorted chips.

(4) Accompaniments and condiments such as sliced tomatoes, onions, pickles, lettuce leaves, catsup, mayonnaise, mustard, relish, and salad dressing.

g. Midnight Meal.

(1) Combination breakfast and dinner: A meal combining entrees from the breakfast, lunch, and dinner meals. With the exception of grilled items, customers may order from the standard menu.

h. Holiday Meals. These menus are developed by HQ AFSVA/SVOFO and distributed to the field in the AFFSRS.