xt77sq8qg11f https://exploreuk.uky.edu/dips/xt77sq8qg11f/data/mets.xml National Security Industrial Association. Navy Cook Book Task Committee United States. Navy Department. Bureau of Supplies and Accounts United States National Security Industrial Association. Navy Cook Book Task Committee United States. Navy Department. Bureau of Supplies and Accounts 1962 recipes D 212.2:R 24/962 English Navy Dept., Bureau of Supplies and Accounts [and] Headquarters, U.S. Marine Corps  This digital resource may be freely searched and displayed in accordance with U. S. copyright laws U.S. Military Recipe Collection Cooking on ships Cooking for military personnel Quantity cooking  Navy-Marine Corps Recipe Service, Misc. Information, 1962 text image 11 cards, illustrations, 13 x 21 cm in 1 box 14 x 22 cm. Call Number: D 212.2:R 24/962 Navy-Marine Corps Recipe Service, Misc. Information, 1962 1962 1962 2022 true xt77sq8qg11f section xt77sq8qg11f L; Q \Q ,9», 14 c ;;5

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UNITED STATES NAVY

NAVSANDA Publication 7

UNITED STATES MARINE CORPS '

MCO P101]_0.16

 

 A. Misc. Information,

 

 NAVY DEPARTMENT
Bureau of Supplies and Accounts
Headquarters US. Marine Corps

Washington, D.C.

NAVY-MARINE CORPS RECIPE SERVICE
20 March 1962

The Navy-Marine Corps Recipe Service has been reviewed and approved and is issued for the purpose of standardizing and improving food prepared
for and served in the Navy and Marine Corps general messes.

This service is the result of years of exhaustive research and practical testing for acceptability to meet the many needs peculiar to Navy and Marlne
Corps feeding. The Navy-Marine Corps Recipe Service represents the most modern method of recipe usage and IS endorsed by the leading authorltles m
the field of institutional and group feeding.

An Index of Recipes is issued, as an adjunct to assist commissarymen and Marine Corps food service personnel in planning and writing well-balanced,

varied menus and to be used as a training aid in the Commissaryman Class ”B" Schools and by the Field Food Service Teams at a general mess level during

their on-the-iob training visits.

The Recipe Service was developed by the Navy Cook Book Task Committee, now the Recipe Task Committee, a subgroup of the Food Advisory
Committee of the National Security Industrial Association, in cooperation with the US. Naval Research and Development Facrlrty, Bayonne, New Jersey,
the U.S. Marine Corps, and the Navy Subsistence Office.

The success of the Navy-Marine Corps Recipe Service, a new approach to the problems of continuously improving Navy and_Marine Corps subsistence,
depends upon careful use. Commissary personnel are urged to send comments and recommendations for improvement through offlcral channels to the Chief,
Bureau of Supplies and Accounts. Marine Corps commands are encouraged to send such comments and recommendations to the_Commandant of the Marlne
Corps (Code COE).

C. H. HAYES, JOHN CRUMPACKER,

Maior General, US. Marine Corps Rear Admiral, SC, USN.
Deputy Chief of Staff (Plans) Chief of Bureau

DISTRIBUTION:

Navy: Activities maintaining general messes‘
Marine Corps: HN

‘Supplement 1, Submarine Recipe Section, will be retained.

 

 INDEX A. MISC. INFORMATION No. 0

 

Card
No.

Equivalents for Fresh, Evaporated‘:i and Dr Milk Products ........ A—4
Equivalents for Fresh, rozen, and Dried WhOIE Ie Eggs ........... A— 5
Equivalent Tabl Ie for Weights and Measures. . . . ..... . .A—7
Formula Conversion .......................... .
Reconstituting Soup and Gravy Bases .......

Table of Weights and Measures for Can Sizes.

Temperature Range for Ovens ..............

Temperatures and Tests for Stages of Sugar Cookery.

Using Tomato Juice Concentrate ........ . .........

 

 

 TEMPERATURE RANGE FOR OVENS A. MISC. INFORMATION No. 2

 

DESCRIPTION TEMPERATURE BROWNING TESTS

 

Very slow ............................. 250 to 300° F .............................
Slow .................................. 325° F ................ . ............

Moderate .............................. 350 to 375° F .............................
Moderately hot .........................

Paper turns delicate brown in 5 minutes.

Paper turns golden brown in 5 minutes.

Hot ................................... 425 to 450° F .............................
Very hot .............................. 475 to 500° F .............................

Paper turns deep brown in 5 minutes.

Paper turns dark brown in 3 minutes.

 

 

 

 

 

NOTE: Unglazed white paper should be used to make the browning test. White Flour may be used to make the same test.

 

 TEMPERATURES AND TESTS FOR STAGES OF SUGAR COOKERY A. MISC. INFORMATION No. 3

 

STATE

TEMPERATURE

TESTS

USES

 

Thread .....................

Soft ball ...................

Firm ball ...................

Hard bail ..................

Soft crack ..................

Hard crack .................
Barley sugar ................

Caramel ...................

 

 

o

230 to 234 F
110 to 112° C
234 to 240° F

5

112to11°C

244 to 248° F
118 to 120° C

250 to 266° F
121 to 130° C
270 to 290° F
132 to 143° C
300 to 310° F
149 to 154° C

320° F
160° C
338° F
170° C

 

Sirup spins a 2 inch thread when dropped from
fork or spoon.

Sirup forms a soft ball when dropped into cold
water.
Ball flattens on removal.

Sirup becomes a firm ball when dropped into

co water.
Ball does not flatten when removed.

Sirup forms a ball when dropped into cold water,
hard enough to hold its shape, yet plastic.

Sirup separates into threads when dropped into
co water.
Threads are hard but not brittle.

Sirup separates into threads which are hard and
brittle when dropped into cold water.

Thick clear liquid.

Barley sugar becomes brown.

 

Fudge, Fondant, Penoche

Caramels

Divinity, pop corn balls, marsh-
ma ows

Butterscotch, taffies

Brittle glace

Flavoring and coloring

 

 

 

 A. MISC. INFORMATION No. 4
EQUIVALENTS FOR FRESH, EVAPORATED, AND DRY MILK PRODUCTS

 

FRESH

EVAPORATED

DRY WHOLE

DRY NONFAT

 

WEIGHT

1lb1 oz.

MEASURE

WEIGHT

MEASURE

WATER
TO ADD

WEIGHT

MEASURE

WATER
TO ADD

WEIGHT

MEASURE

WATER
TO ADD

 

1pt .....

901....

.1cup .....

202 .....

I/2 cup...

1pt .....

1% 02...

Va cup...

1pt

 

2lb202.

1qt .....

1lb201.

1pt .......

7/! cup...

1qt .....

3V2 oz...

3/1 cup...

1qt

 

8lb801.

1 gal .....

4lb7 oz.

2qt .......

3V2 Cups. . .

1 gal .....

14 oz .....

3 cups .....

1 gal

 

42 lb 8 oz.

5 gal .....

22 lb 3 oz.

2V2 gal....

2V2 gal....

1 gal +
1‘/2 cups

5 gal .....

4lb6oz.

3% qt .....

5 gal

 

85 lb ......

 

10 gal .....

 

 

 

44 lb 6 oz.

5 gal ......

 

5 gal ......

 

 

 

2 gal +
3 cups

 

10 gal .....

 

8lb1201

 

I

 

 

7V2 qt .....

10 gal

 

 

NOTE: Evaporated milk or dry whole milk reconstituted in accordance with this table may be used in any recipe in which whole milk is indicated

 

 

 EQUIVALENTS FOR FRESH, FROZEN, AND DRIED WHOLE EGGS A. MISC. INFORMATION No.

FRESH (SHELLED) EGGS OR FROZEN WHOLE EGGS STABILIZED DRIED WHOLE EGGS

 

 

Weight Volume (approx.) Weight Volume (approx) Water to be added

 

1 egg (3 tbsp) ..................... ‘/2 oz ............... 2 tbsp ................ 2V2 tbsp
10 eggs (1 pt) ....... . .............. 1% cups ............ . 1'/2 cups
20 eggs (1 qt) ...................... 9 oz 2% cups
50 eggs (2V2 qt) .................... 2 2 qt

100 eggs (1% gal) ................... 3 lb 4 qt

 

 

 

 

 

 

 

. Frozen whole eggs or dried whole eggs reconstituted in accordance with this table may be used in many recipes in which fresh eggs are specified
as an ingredient. When used in some baked products and other products containing a high percentage of dry ingredients dried 23135 may be
sifted with the dry in redients, in which case the water needed to reconstitute the eg 5 is added to the required liquid. IDO NO USE RE-
CONSTITUTED EG S IN UNCOOKED SALAD DRESSINGS OR OTHER RE IPES WHICH DO NOT REQUIRE COOKING.

. Best results in cake batters will be obtained by reconstituting the dried eggs prior to using in the recipe.

. For greater accuracy in reconstitution, weigh the dried whole eggs. If this is not possible, pack the measure well. The egg powder should then
be sifted or stirred with a wire whip or fork for ease of reconstitution.

. Reconstituted eggs should be used within one hour, unless refrigerated. Do not hold overnight.

 

 TABLE OF WEIGHTS AND MEASURES FOR CAN SIZES A. MISC. INFORMATION No. 6

APPROX. NET CONTENTS APPROX. NO. OF
CAN NAME APPROX. NET WEIGHT LIQUID MEASURE APPROX. CANS EQUIVALENT NO. OF CANS
LB OZ PT FL OZ CUPFULS TO A NO. 10 CAN PER CASE

 

 

.10 ................. 6 12 1 6

 

. 3 cylinder ........... 2 5% 3 12
. 2V2 ................ 3V2 12, 24
. 3 vacuum ........... 2% 24
. Q .................. 2% 12, 24
12, 24, 36

24, 48

24, 48

 

 

 

 

 

 

. 1 picnic ............
1 lb flat ovaI ............ 48
No. V2 (7 oz can) ........ 43

 

 

 

 

 

 

 

 

 

 

 

 

 

 RECONSTITUTING SOUP AND GRAVY BASES

A. MISC. INFORMATION No. 8

Beef Soup and Gravy Base and Chicken Soup and Gravy Base may be reconstituted and used as bouillon to extend natural meat iuices, or as stock in
recipes ior soups, gravies, and sauces.
The powdered bases are seasoned and when reconstituted in boiling water will have the characteristic Flavor and appearance of a Beef Broth or Chicken
Broth. When used in preparing a recipe always check the seasoning before adding salt.

 

BASE

+

BOILING WATER

 

WEIGHT

MEASURE

 

2 tsp ....................

 

2V2 tbsp .................

 

1

0 tbsp ...................

 

1—8 oz can .............

 

 

 

1—No. 2V2 can ..........

 

 

 

 

 USING TOMATO JUICE CONCENTRATE A. MISC. INFORMATION No. 9

Concentrated tomato juice may be used in any Navy-Marine Corps Recipe Service recipe card which lists in the Ingredients cqumn, tomato juice,
tomato puree, or tomato paste.
For TOMATO JUICE: to each can oI the concentrate add _3_ cans of water.
For TOMATO PUREE: to each can of the concentrate add 1 can of water.
For TOMATO PASTE: to each can of the concentrate add V2 can of water.