MasterMenu2017_RFQ.pdf

MEARNG

Deputy Chief of Staff, Logistics

30 May 2017 Note: Sections of this document have been removed due to their inapplicability to commercially prepared meals.

Maine 24 Day Master Menu

REFERENCES:

MEARNG Food Service SOP AR 30-22 The Army Food Program 24 AUG 2012 AR 40-25 Nutrition Standards and Education 15 JUN 2001 DA PAM 30-22 Operating Procedures for the Army Food Program 06 FEB 2007 MEARNG Master Menu 2017 Army Center of Excellence, Subsistence @ www.quartermaster.army.mil/aces/

Chapter 1 Introduction

1-1. [REMOVED]

1-2 [REMOVED]

1-3 Nutrition

a. Nutritional level of the menu. The MEARNG Master Menu, as planned, provides a nutritionally adequate diet for the temperate climate under average or usual conditions of activity. Basic standards of diet are prescribed in AR 40-25, Nutrition Standards and Education. These standards represent recommended daily nutrient intake levels, which should meet the physiological requirements of nearly all healthy military personnel under conditions of moderate physical activity in an environment compatible with thermal comfort.

1-4 Recipes and Issue Quantities

a. Recipes. The recipes prescribed in the MEARNG menu are from TM10-412, Armed Forces Recipe Service. (Package/mix recipes may be used). Can be found at: http://www.quartermaster.army.mil/jccoe/publications/recipes/cover.pdf

b. The quantities included in the Menu Day sheets will provide 100 portions of each menu item, except for breakfast cereals, salad dressings and beverages, including milk.

1-5 Fish Meals

a. The species of fish to be used in the menu are not designated. Choice should be determined by cost, availability and preference.

1-6 Fats

a. Shortening compound is specified herein as an ingredient of a variety of hot bread, cookie and piecrust recipes.

1-7 Use of Dairy Products

a. Low fat (2%) milk is included herein for beverage purposes only. Low fat (2%) milk is the primary recommended milk. The prescribed quantity is 32 ounces per person per day, for both cooking and consumption. The quantity may be adjusted according to local requirements, if the adjustments are made with cost consideration. Other types of milk products, which may be used for beverage purposes, are: skim milk, buttermilk, low fat (2%) chocolate flavored milk and chocolate flavored drink. Ultra High Temperature (UHT) milk is available and should be used for feeding in the field. UHT milk does not require refrigeration, but should be chilled before serving.

b. Creamer, nondairy, dry is included in the menu for use with coffee.

c. Milk, nonfat, dry is prescribed herein for all cooking purposes. It has been selected for this purpose because of the many advantages that it offers. It is easy to use, economical, offers savings in weight and cube, and reduces the fat levels of recipes.

d. Ice cream and sherbet may be substituted as a dessert selection, provided adequate refrigeration and serving capabilities are available.

1-8 Fruits and Vegetables

a. Fresh fruit in season is shown for each day. A citrus fruit or juice is shown at all breakfast meals to satisfy the daily Vitamin C requirement, and these should not be substituted with another fruit. Fresh vegetables are recommended for use when available at the same or lower cost than those shown therein.

1-9 Bakery Items

a. Whenever oven space is available and time permits, hot rolls and unit-baked breads should be substituted for commercial bread programmed into the menu.

A variety of hot breads and baked dessert items are always acceptable to the troops and provide a source of training for food service personnel.

1-10 [REMOVED]

1-11 Accessory Foods and Condiments

a. The quantities of accessory foods and condiments, which are required to prepare the recipes prescribed herein, have been included in the Recapitulation of Menu Issues. An asterisk in a specific day of the Recapitulation of Menu Issues has been used to indicate that some quantity of the condiment is required to prepare the menus for the day. Specific quantities may be determined by referring to the TM 10-412 or to the daily ingredient chart. The amounts of accessory foods and condiments for general table use (e.g. sugar, salt, ketchup) have been estimated and should be adjusted according to troop preferences.

Order condiments as needed from the condiment listed herein.

b. Individually packaged condiments will be used when feeding under field conditions.

1-12 Continental Breakfast

a. The Continental Breakfast is a self- service type of meal. It is an authorized substitute for the regular breakfast menu when a unit is moving out (i.e. convoys) and/or time constraints make it a reasonable choice. It is designed to afford convenience and minimum labor requirements. The food offerings must meet the nutritional requirements IAW AR 40-25 for a well- balanced breakfast. An example of a nutritionally adequate continental style breakfast is provided on Menu Day 16.

1-13 Bagged Lunches

a. A bagged lunch is a meal consisting of ready-to-eat foods individually packaged in a box or bag.

b. The menu components of box lunches will be foods that can be prepared in advance of the time the box lunch will be consumed. The foods which lend themselves to this usage must be acceptable when eaten cold and must be easy to eat, easy to wrap and/or package, and must have sufficient stability to withstand holding up to four hours. Fillings that are potentially hazardous foods such as egg, chicken, tuna and ham salads, ground beef or any chopped or mixed food should not be used. Refrigeration facilities normally are not available in situations where box lunches are used; however, where refrigeration facilities are available, they should be used to the maximum extent possible.

c. Menu day 34 is the authorized bagged lunch menu.

1-14 Menu Alternates

a. Alternate menus, and the recapitulation of same, are Menu Days 25-30.

CHAPTER 2

Food Service Management Tools

2-1 Management Tools

[REMOVED]

BASIC FOOD PREPARATION

Cooking is the art of preparing food in such away that it will appeal to the eye, be tasty, be easily digested, and furnish nourishment. This section provides information on food types, methods of cooking, and specific preparation techniques that may be used to produce high-quality products. The sanitary aspects of food preparation will be considered first.

SANITARY ASPECTS

Every precaution should be taken in the handling of food to prevent contamination. The following paragraphs explain the procedures that must be followed during the preparing and handling of food.

Safe Holding Temperatures for Cooked Foods

All foods that are not served immediately after they are cooked must be either chilled to temperatures of 41°F and lower (but not frozen) or held at 135°F and higher. (To include; vegetables, meats, starches, soups, sauces, gravies, and milk).

Cooked foods that have been held at temperatures between 41°F and 135°F for more than 4 hours should be considered unsafe for consumption and discarded.

The exception to this rule is reconstituted dehydrated egg mix. Reconstituted egg mixes, if not used immediately, must be placed in a tightly covered container in the refrigerator and used within 1 hour. If foods are refrigerated at intervals and then intermittently permitted to warm up, the total time of the various periods between 41°F and 135°F must not exceed 4 hours. Protein foods composed of ingredients that are hand-peeled, hand-sliced, or hand-diced after they are cooked should never be used as leftovers.

The 4-hour limit between temperatures of 41°F and 135°F is usually taken up in preparing, chilling, and serving these foods. Such foods include, but are not necessarily limited to, potato, chicken, turkey, macaroni, shrimp, and egg salads.

Hand preparation not only increases the chances of contamination, but also increases the length of time that these foods have been held at room temperature.

You should not return opened jars or bowls of mayonnaise and cooked salad dressings from salad bars to refrigerators for reuse at a later meal because of the danger of miscalculation of total lapsed time that these salad dressings have been held at temperatures between 41°F and 135°F. Instead, mayonnaise and cooked salad dressings should be placed on the salad bar in small quantities and must not be returned from the salad bar for reuse. If economically feasible, individual packets or servings of items such as catsup, mustard, and mayonnaise should be used on the salad bar. This will prevent waste and be more sanitary.

CARE OF LEFTOVERS

When leftovers or warm foods are chilled, care should be taken to ensure prompt and thorough chilling using the two-step process to the center of the food mass. Foods that are to be refrigerated should be placed in shallow pans to a depth of not more than 3 inches and should be covered with lids or waxed paper. Large deep pans must not be used since the center of the food may remain warm long enough to permit the growth of harmful bacteria. Foods to be chilled must be placed in the chill box immediately and the containers labeled with the time and date of preparation. Do not save chilled leftovers for more than 24 hours. Freezing leftovers is prohibited. Hot foods must be chilled to 70 degrees Fahrenheit or below within 2 hours - an additional 4 hours is allotted to further reduce the temperature from 70 degrees to 41 degrees or below. All cooling of leftovers must be monitored and documented on DA Form 7460.

SANITATION

Sanitation was discussed in detail in TB MED 530. This addresses sanitation from the management position.

The dining facility manager is held directly responsible for any food borne illness that may result from improper or careless preparation, serving, or storage of food.

Consequently, he or she must ensure the following accomplishments:

. Frequent inspections of equipment and personnel are conducted.

. Formal and informal training is carried out as dictated.

. Medical clearance is required only when individuals have symptoms of diarrhea, fever with sore throat, upper respiratory infections, and other signs of infection or illness outlined in the TB MED 530. 530.

The dining facility manager is directly responsible for the maintenance and sanitary conditions of all food service spaces, equipment, and utensils.

In this position, you must prescribe and enforce the rules and regulations regarding the general cleanliness and sanitation of equipment, utensils, and working uniforms of food operations personnel. Additionally, you are responsible for the proper storage of food equipment and for the use of sanitary procedures in the preparation and service of food.

FREQUENCY OF INSPECTIONS

To make sure all food service section rules and directed procedures are being followed, the dining facility manager and the senior food service warrant officer should make both routine daily inspections and thorough weekly inspections of all food service personnel, spaces, and operations.

TRAINING

Food operations personnel play an important role in the prevention of food borne illness by adhering to good personal hygiene procedures. For food operations personnel to understand these practices and procedures and appreciate their importance in preventing food borne illness, they must receive formal training as prescribed in DA PAM 30-22 and T8 MED 530, in addition to their required skill level tasks training, supervised on-the-job instruction.

PHYSICAL EXAMINATIONS

Physical examinations are a means of medically screening personnel for evidence of communicable disease before initial assignment in foodservice. They are conducted to, at a minimum, detect evidence of diseases that may be transmitted by food. TB MED 530 prescribes guidelines for initiating radical screening.

MONITORING TEMPERATURES

Food operations personnel must exercise special and continuous close surveillance over all food items, food service spaces, and foodservice equipment to make sure prescribed temperatures are constantly maintained. You must make sure this action is taken to prevent the following conditions:

Damage to food items

Heat stress conditions in food preparation spaces. Improper preparation of food

Inadequate holding temperatures for prepared food items

Inadequate temperatures in the dishwashing and sanitizing process

DA PAM 30-22 prescribes procedures and forms to be used for monitoring the temperatures of these items.

FOOD ITEMS - You should supervise the length of time that foods are held at room temperatures during handling and preparation. This will aid in making sure contamination does not occur. Hand preparation not only increases the likelihood of contamination but increases the time foods are at room temperature. The following are some objectives you want to accomplish when regulating temperatures of food items from the time the food is broken out until it is consumed or discarded:

Employ batch preparation to limit the amount of food held at room temperature.

This will ensure foods are refrigerated except during actual preparation or serving.

Keep time between preparation and consumption to a minimum.

Keep frozen foods frozen until removal for preparation.

Thaw food at temperatures between 36°F and 38°F.

Never thaw food by exposure to heat. If water is used, it must be 70 degrees or less with a continuous flow over the food.

Leftovers should be avoided if possible. However, if unavoidable, they should be handled in the manner just described.

NOTE: Do not hold any hand-prepared item as a leftover.

FOOD PREPARATION AREAS - Food preparation areas must be monitored to ensure proper ventilation. Proper ventilation allows for a net flow of air into the spaces reducing excessive temperatures that may cause heat stress. Temperatures in foodservice spaces should not exceed 78°F. For additional information on heat stress monitoring, see TB MED 507 - Prevention, Treatment, and Control of Heat Injuries.

STORAGE SPACES - Storage spaces must be monitored to prevent the deterioration of perishable food items resulting from improper temperatures.

The following are causes of deterioration of perishable food items:

Bacteria, yeasts, and molds. They are the primary causes of spoilage. Usually an objectionable odor indicates spoilage by bacteria. Yeast induces spoilage for items of high sugar content, particularly if stored between 77°F and 90°F. Mold can be detected by visible threadlike filaments growing on the surface of food items.

Age. All foodstuffs will spoil if kept in storage too long; issuing the oldest items first prevents this type of spoilage.

Storerooms for semi perishable items should be clean, cool, dry, lighted, and well ventilated.

You must maintain temperature logs for all refrigerated spaces. Temperatures of bulk refrigerated spaces must be taken from thermometers inside each space once each meal period. Maintain a separate log with temperatures taken from remote sensors. Temperature problems should be reported immediately.

It is important that fresh and frozen food items should be stored in three separate food categories. The following are the categories and associated requirements for proper temperature maintenance:

Fresh fruit and vegetables. Air circulation is important-containers should be raised 6 inches off the floor. This is accomplished b y using stainless steel or plastic shelving. The use of a fan helps maintain air circulation in all parts of the room.

Proper temperatures must be maintained at 32°F to 35°F. Humidity should be from 85 to 95 percent.

Dairy products and eggs. Air circulation maybe accomplished for these items by storing 6 inches off the floor using stainless steel or plastic shelving. Additionally, there should be a fan capable of keeping the air circulating. Proper temperatures must be maintained at 32°F to 34°F.

Meat and other frozen products should not be stored on bare floors. The use of dunnage to raise items off the floor permits air to circulate under the items, temperatures for frozen products must be maintained at O°F or below.

Acceptable temperature ranges for chilled and frozen storage or holding spaces are as follows:

Dairy: 32°F to 34°F

Reach-in refrigerators: 34°F to 38°F

Chill and vegetables: 33°F to 36°F

Thaw box: 36°F to 38°F

Freezers: O°F or below

There should be no frost buildup on the chill or freeze box coils. The chill and freeze boxes should be defrosted and cleaned regularly. This is best accomplished when provisions are low and just before loading out.

EQUIPMENT - Equipment such as ovens, griddles, fryers, and dishwashing and sanitizing equipment should be calibrated periodically. This is done to make sure they can maintain the required temperatures for their respective purposes.

Before calibrating ovens, griddles, fryers, and dishwashing and sanitizing equipment, you should always consult the manufacturer's technical manual before making any adjustment. These procedures are written as general guidelines.

Dishwashing and sanitizing equipment must be constantly inspected and periodically calibrated. This must be done to make sure the equipment is capable of maintaining the required temperatures for all stages of the dishwashing and sanitizing operation.

Dishwashing and sanitizing are the most important steps in breaking the chain of infection. If dishes are not clean and sanitary, germs can grow and reproduce. No matter what method you use-by hand or the preferred machine method-the final results depend upon the operator.

Proper machine washing temperatures are as follows:

Wash: 150°F to 160°F

Rinse: 160°F to 180°F

Sanitize/final rinse: 180°F to 195°F

Manual dishwashing temperatures are as follows:

Wash: 110°F

Rinse: 120°F to 140°F (do not put hands in this water, use a dip basket)

Sanitizing rinse: 171°F and above with a 30-second contact time (do not put hands in this water, use a dip basket); TB MED 530 prescribes standards when using a chemical sanitizing agent.

Allow all items to air dry and store clean dishware and equipment inverted.

Routine operational tests should be conducted to make sure the correct temperatures are maintained for both manual and mechanical dishwashing.

2-2 Definition Charts

DEFINITION OF TERMS USED IN FOOD PREPARATION

Bake .............................................................. To cook by dry heat in an oven, either covered or uncovered.

Barbecue ....................................................... To roast or cook slowly, basting with a highly seasoned sauce.

Baste ............................................................. To moisten food with liquid or melted fat during cooking to prevent drying of the surface and to add flavor.

Batch Preparation .......................................... A predetermined quantity or number of servings of food that is to be prepared at selected time intervals in progressive cookery for a given meal period to ensure fresh, high quality cooked food to customers.

Beat ........................ .. .................................... To make a mixture smooth by using a fast regular circular and lifting motion which incorporates air into a product.

Blanch ........................................................... To partially cook in deep fat, boiling water or steam.

Blend ............................................................. To mix two or more ingredients thoroughly.

Boil ............................................................... To cook in liquid at boiling point (212° F.) in which bubbles rise and break at the surface.

Braise ............................................................ To brown in small amount of fat, then to cook slowly in small amount of liquid below the boiling point in a covered utensil.

Bread ............................................................. To cover with crumbs or other suitable dry coating ingredient; or to dredge in a mixture of flour seasonings, and)or condiments, dip in a "mixture” of milk and slightly beaten eggs and then dredge in crumbs.

Broil .............................................................. To cook by direct exposure to heat.

Brown ........................................................... To produce a brown color on the surface of food by subjecting it to heat.

Chop .............................................................. To cut food into irregular small pieces.

Cream ............................................................ To mix until smooth, so that the resulting mixture is softened and thoroughly blended.

Crimp ............................................................ To pinch together in order to seal.

Cube .............................................................. To cut any food into square-shaped pieces.

Dice ............................................................... To cut into small cubes or pieces.

Dock .............................................................. To punch a number of vertical impressions in a dough with a smooth round stick about the size of a pencil to allow for expansion and permit gases to escape during baking.

Dredge ........................................................... To coat with crumbs, flour, sugar or com meal.

Fermentation ................................................. The process by which yeast acts on the sugar and starches in the dough to produce carbon dioxide gas and alcohol, resulting in expansion of the dough.

During this period, the dough doubles in bulk.

Flake ............................................................. To break lightly into small pieces.

Fold ............................................................... To blend two or more ingredients together with a cutting and folding motion.

Fry ................................................................. To cook in hot fat.

Garnish .......................................................... To decorate with small pieces of colorful food.

Glaze ............................................................. A glossy coat given to foods, as by covering with a sauce or by adding a sugary syrup, icing, etc.

Gluten ............................................................ A tough elastic protein that gives dough its strength and ability to retain gas.

Grate .............................................................. To rub food on a grater and thus break it into tiny pieces.

Grill ............................................................... To cook, uncovered, on a griddle, removing grease as it accumulates. No liquid is added.

Knead ............................................................ To work dough by folding and pressing firmly with palms of hands, turning between foldings.

Marinade ....................................................... A preparation containing spices, condiments, vegetables, and aromatic herbs, and a liquid (acid or oil or combination of these) in which a food is placed for a period of time to enhance its flavor or to increase its tenderness.

Marinate ........................................................ To allow to stand in a marinade to add flavor or tenderness.

Mince ............................................................ To cut or chop into very small pieces.

Pan broil ........................................................ To cook uncovered in a hot frying pan, pouring off fat as it accumulates.

Pare ............................................................... To cut away outer covering.

Peel ................................................................To remove the outer layer of skin of a vegetable or fruit, etc.

Progressive Cookery ..................................... The continuous preparation of food in successive steps during the entire serving period (i.e., continuous preparation of vegetables, cook-to-order hamburgers, steaks, fried eggs, pancakes). This procedure ensures fresh, high quality cooked food to customers on a continuous basis. See Batch Preparation.

Proof ............................................................. To allow shaped and panned yeast products like bread and rolls to double in size under controlled atmospheric conditions.

Reconstitute .................................................. To restore to liquid state by adding water. Also to reheat frozen prepared foods.

Rehydrate ...................................................... To soak, cook, or use other procedures with dehydrated foods to restore water lost during drying.

Roast ............................................................. To cook by dry heat; usually uncovered, in an oven.

Roux ............................................................. Roux is a French word for a mixture of flour and fat, cooked to eliminate the raw, uncooked taste of flour.

Saute ............................................................. To brown or cook in small amount of fat.

Scald ............................................................. To heat a liquid over hot water or direct heat to a temperature just below the boiling point.

Scale ............................................. , .............. To measure a portion of food by weighing.

Scant ............................................................. Not quite up to stated measure.

Score ............................................................. To make shallow cuts across top of a food item.

Seasoned Flour or Crumbs ............................ A mixture of flour or crumbs with seasonings.

Shred ............................................................. To cut or tear into thin strips or pieces using a knife or a shredder attachment.

Sift ................................................................ To put dry ingredients through a sieve.

Simmer ......................................................... To cook gently in a liquid just below the boiling point (190° F. - 210° F.);

bubbles will form slowly and break at the surface.

Slurry ............................................................ A lump-free mixture made by whipping cornstarch or flour into cold water or other liquids Steam ............................................................ To cook over or surrounded by steam.

Stew .............................................................. To simmer in enough liquid to cover solid foods.

Stir ................................................................ To mix two or more ingredients with a circular motion.

Temper .......................................................... To remove from freezer and place under refrigeration for a period of time sufficient to facilitate separation and handling of frozen product. Internal temperature of the food should be approximately 26° F. to 28° F.

Thaw ............................................................. To remove from freezer and place under refrigeration approximately 18-48 hours. Internal temperature should be above 30° F.

Toss .............................................................. To mix ingredients lightly.

Wash ............................................................. The liquid brushed on the surface of unbaked pies or tumovers to give a golden brown color to the crust or on the surface of proofed breads and rolls before baking and on baked bread and rolls to give a shine to the crust.

Whip ............................................................. To beat rapidly with wire whip to increase volume by incorporating air.