Portions SCARNG_14-DAY_MENU FY24 (002).pdf
PDF 2 MB Posted
- Attached to
- Catered Meals
- Solicitation number
- W912QG-25-Q-A014
About this file
This document is a 14-day menu cycle for the South Carolina Army National Guard, effective 31 January 2024. The menu provides detailed daily meal plans for breakfast, lunch, and dinner, including specific food items, their recipe numbers, and corresponding calorie counts. Each day features a variety of meals such as scrambled eggs, grilled meats, salads, side dishes, and desserts, with options including turkey, ham, chicken, beef, and vegetarian items. The menu also includes special menus (A, B, D, E, F) with alternative meal options like seafood platters, hamburgers, steaks, and breakfast pastries.
The document is signed by Major Alex Gibson (Medical Advisor) and Master Sergeant Charles Frasier (State Food Service Manager), who affirm the menu's nutritional adequacy for the South Carolina Army National Guard. The menu appears to be part of a broader catering contract, with careful attention to portion sizes, nutritional balance, and variety. Each meal is meticulously documented with recipe numbers, portion sizes, and calorie counts, suggesting a structured approach to meal planning and nutritional requirements for military personnel.
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Other files
| File | Type | Posted |
|---|---|---|
| Unit 1 Catered Meal Feeding Schedule_Rotation 2.docx | DOCX document | |
| ACWS Solicitation - W912QG25QA014.pdf | ||
| DFAC Picutures.pdf | ||
| 14-Day Menu Recipe Card.pdf | ||
| Unit 1 Catered Meal Feeding Schedule_Rotation 1.docx | DOCX document | |
| Unit 1 Catered Meal Feeding Schedule_Rotation 3.docx | DOCX document | |
| SCDA Out of State Mobile Food Unit Reciprocity Form.pdf | ||
| FY25 ENGR Feeding Schedule Date Location Comparison.xlsx | XLSX spreadsheet | |
| Statement of Work Catered Meals rev 06 Mar 2025.docx | DOCX document | |
| SCDA Out of State Catering Reciprocity Request Form.pdf | ||
| Unit 2 UPDATED FEEDING SCHEDULE.docx | DOCX document | |
| Past_Performance_Questionnaire.docx | DOCX document |
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Text version
Effective 31 JANUARY 2024
.SPECIAL MENUS B
MENUD RECIPE# CALORIES
GRILLED STEAK (SIRLOIN OR STRIP, "NO RIBEYE AUTHORIZED") LOO700 400
BAKED POTATOES QO4400 144
SOUR CREAM SOP-40 180
SEASONED WHOLE KERNEL CORN SOP-26 70
CHEFS SALAD MOO700 /4
ASSORTED SALAD DRESSINGS SOP-39 40
HOT PAN ROLLS (BROWN AND SERVE) SOP-Of 26 MARGARINE, CUPS 314oz SOP-07 32
STEAK SAUCE SOP-39
ASSORTED FRESH FRUIT
MILK LOWFAT 2% (1/lpt)
SOP-/6
SOP-/3 /20
ICED TEA COi300 0
MENUE RECIPE# CALORIES
SLICED DELI MEAT OR CHEESE SANDWICH (COLD CUT) NO/700 513
POTATO CHIPS (INDIVIDUAL PACKAGE) SOP-4/ 243
CARROT/CELERY STICKS SOP-25 2
ASSORTED FRESH FRUIT SOP-16 80
ASSORTED SOFT DRINK (INDIVIDUAL 12oz) SOP-4/ /80
MAYO SALAD DRESSING PC SOP-39 65
MUSTARD PC SOP-39 5
MENU F (BREAKFAST) RECIPE# CALORIES
BREAKFAST PASTRY (2 EA.) SOP-/2 550
CHILLED ORANGE JUICE SOP-12 72
ASSORTED FRESH FRUIT SOP-/6
MILK LOWFAT 2% (l/2pt) SOP-/3 120
COFFEE COO501 0
I find this menu to be nutritionally adequate for the South Carolina Army National Guard.
ALEX GIBSON
MAJ, SC MED DET
Medical Advisor
CHARLES FRASIER
MSG, JFHQ
State Food Service Manager
GIBSON.ALEX.ALF
UNZA.1276363855
Digitally signed by
GIBSON.ALEX.ALFUNZA.127636385
Date: 2024.04.11 07:05:54 -04'00'
FRASIER.CHARLES.105
8595876
Digitally signed by
FRASIER.CHARLES.1058595876
Date: 2024.04.11 08:11:55 -04'00'
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