xt7n5t3g208q https://exploreuk.uky.edu/dips/xt7n5t3g208q/data/mets.xml United States. Department of the Army United States United States. Department of the Army 1986 recipes D 101.11:10-412/985 English For sale by the Supt. of Docs., U.S. G.P.O This digital resource may be freely searched and displayed in accordance with U. S. copyright laws U.S. Military Recipe Collection Cooking for military personnel Armed Forces Recipe Service, General Information, 1986 text image 1 v. (various pagings), col. ill, 13 x 21 cm. Call Number: D 101.11:10-412/985 Armed Forces Recipe Service, General Information, 1986 1986 1986 2022 true xt7n5t3g208q section xt7n5t3g208q A. GENERAL INFORMATION

D 101.11:10-412/985/ch.4 Forces Recipe Service

3 TM 10-412, Armed Forces Rec...

UNITED STATES ARMY
TM 10-412

APR 171990 UNITED STATES NAVY

N AVSUP Publication 7

UNITED STATES AIR EORCE
AFM 146-12 - Volume I

UNITED STATES MARINE CORPS
MCO P10110.42 Change4

4'7 . ,-,~~ ..
JI< LILJIFTIARIES

6‘72) REPRINT OF OCTOBER 1985
”D1”! $3; (Cards made obsolete by CH—l
.v

/O’/~//7Lz/-~)$§j Armed Forces hEIVe been removed.)

Recipe Service

UNITED STATES ARMY

TORY
TM 10-41 2 DEPOSl

GOVERNMENT. mm lCATlONS DEP‘L

UNITED STATES NAVY mm 0 71986
NAVSUP Publication 7 '

UNNERSUY OF KENTUCKT’

UNITED STATES AIR FORCE LEBRAR‘ES

AFM 146-12 — Volume I

UNITED STATES MARINE CORPS
MCO P10110.16C

For sale by the Superintendent of Documents, U.S. Government Printing Office
Washington, DC, 20402

DEPARTMENTS OF THE ARMY, THE NAVY, CH— 1, TM-10-412
AND THE AIR FORCE _. j- ' ' ,. NAVSUP publication 7, CH-l
Washington, DC, March 1984 CH—1,AFM l48—12,VOLI
6P9 NAVMC 2778,CH-1
Dari. u
,C ,. .1: ,3 i 3,; My , ARMEQHQBCES RECIPE SERVICE

This change which has been developed and reviewed by the Armed Forces Recipe Service Committee and
approved by the Department of the Defense Food Planning Board, adds new general information and photographs,
recipe revisions and new recipes to the Armed Forces Recipe Service. The Index of Recipes that accompanies this
change is revised accordingly.

TO ASSIST IN ACCURATE MAINTENANCE OF THIS PUBLICATION, USE THE FOLLOWING PROCEDURE TO
UPDATE YOUR RECIPE FILES:

1. Remove all index cards.

2. Remove and destroy all cards listed on the Cumulative List of Deleted Recipes. NOTE: Many recipe card
numbers on this list have been or will be reassigned to other recipes. Therefore, be sure to carefully check and
remove only the cards which carry the LISTED numbers, CH-no. (lower lefthand corner of card) and recipe
titles.

. Insert the cards attached hereto in alphabetical-numerical sequence.

This card will be retained and inserted in the front of the publication.
CH-l

BY ORDER OF THE SECRETARIES OF THE ARMY, THE NAVY, AND THE AIR FORCE:

OFFICIAL:

R.M. IOYCE
Major Genera], United States Army
The Adjutant General

OFFICIAL:

JAMES H. DELANEY
Colonel, USAF
Director of Administration

Distribution:

].A. WICKHAM, IR.
Genera], United States Army
Chief of Staff

A.A. GIORDANO
Rear Admiral, SC, United States Navy
Commander, Naval Supply System Command

CHARLES A. GABRIEL
General, USAF
Chief of Staff

H.A. HATCH
Lieutenant General, US. Marine Corps
Deputy Chief of Staff for Installations & Logistics

Army: To be distributed in accordance with DA Form 12-348 requirements for Armed Forces

Recipe Service.

Navy: Activities maintaining enlisted dining facilities.
Air Force: F.
Marine Corps: MARCORPS CODE: HN plus 7000163 (2)

DEPARTMENTS OF THE ARMY, THE NAVY, CH-3, TM—10-412
AND THE AIR FORCE NAVSUP Publication 7, CH-3

Washington, DC, May 1987 CH—3, AFM 146—12, VOL I
MCO PlOllO .42, CH 3

ARMED FORCES RECIPE SERVICE

This change which has been developed and reviewed by the Armed Forces Recipe Service Committee and

approved by the Department of the Defense Food Planning Board, adds new general information and photographs,
recipe revisions and new recipes to the Armed Forces Recipe Service. The Index of Recipes that accompanies this
change is revised accordingly.

TO ASSIST IN ACCURATE MAINTENANCE OF THIS PUBLICATION, USE THE FOLLOWING PROCEDURE TO
UPDATE YOUR RECIPE FILES:

. Remove all index cards.

3. Insert the cards attached hereto in alphabetical-numerical sequence.

This card will be retained and inserted in the front of the publication.

CH—3

BY ORDER OF THE SECRETARIES OF THE ARMY, THE NAVY, AND THE AIR FORCE:

OFFICIAL: J.A. WICKHAM, JR.
General, United States Army
R. L. DILWORTH Chief of Staff
Brigadier General, United States Army
The Adjutant General R. B. ABELE
RearAdmiral, SC, United States Navy
OFFICIAL: Vice Commander, Naval Supply Systems Command

N. G. LEZY LARRY D. WELCH
Colonel, USAF General, USAF
Director of Information Management Chief of Staff
and Administration
J. J. WENT
Lieutenant General, US. Marine Corps
Deputy Chief of Staff for Installations & Logistics

Distribution:
Army: To be distributed in accordance with DA Form 12-34B requirements for Armed Forces Recipe Service.
Navy: Activities maintaining general messes.
Air Force: F.
Marine Corps: MARCORPS CODE: HN PLUS 7000163 (2)
7801002 (100)

DEPARTMENTS OF THE ARMY, THE NAVY, CH-3, TM-lO-412
AND THE AIR FORCE NAVSUP Publication 7, CH-3

Washington, DC, May 1987 CH—3, AFM 146—12, VOL I
MCO PlOllO .42, CH 3

ARMED FORCES RECIPE SERVICE

change is revised accordingly.

TO ASSIST IN ACCURATE MAINTENANCE OF THIS PUBLICATION, USE THE FOLLOWING PROCEDURE TO
UPDATE YOUR RECIPE FILES:

. Remove all index cards.

. Remove and destroy all cards listed on the Cumulative List of Deleted Recipes. NOTE: Many recipe card
numbers on this list have been or will be reassigned to other recipes. Therefore, be sure to carefully check and
remove only the cards which carry the LISTED numbers, CH-no. (lower lefthand corner of card) and recipe
titles.

. Insert the cards attached hereto in alphabetical-numerical sequence.

This card will be retained and inserted in the front of the publication.

CH—3

BY ORDER OF THE SECRETARIES OF THE ARMY, THE NAVY, AND THE AIR FORCE:

N. G. LEZY LARRY D. WELCH
Colonel, USAF General, USAF
Director of Information Management Chief of Staff

and Administration
J. J. WENT
Lieutenant General, US Marine Corps
Deputy Chief of Staff for lnstalla tions & Logistics

Distribution:
Army: To be distributed in accordance with DA Form 12-348 requirements for Armed Forces Recipe Service.
Navy: Activities maintaining general messes.
Air Force: F.
Marine Corps: MARCORPS CODE: HN PLUS 7000163 (2)
7801002 (100)

A. GENERAL INFORMATION No. 0

Basic Information
Handling Frozen Foods,
Guidelines for
Measuring Procedure
Terms Used in Food
Preparation, Definitions of
Weight and Measuring

Equivalents, Table of
Conversion Charts
Can Sizes, Weights and
Measures for
Container Yields, Canned
Fruits, Guidelines for . .
Edible Portion Weights, As
Purchased Weights
Fruits
Vegetables ............

CH—Z

Conversion Charts—Continued
Fresh Fruit Yields,
Guidelines for
Measure Conversion
Weight Conversion
Recipe Conversion .........
Equipment, Guidelines for
Convection Ovens
Microwave Ovens ..........
Steam Cookers
Steam Table, Baking and
Roasting Pans, Capacities
for
Tilting Fry Pans
Ingredients
Antioxidant Compound,
Use of ................... A—ZO

(OVER)

Ingredients—Continued
Egg Equivalents, Table of . . .
Flours, Guidelines for Use . . .
Garlic, Dehydrated, Use of . . .
Garnishes, Guidelines for .
Green Peppers, Dehydrated,

Use of ...................
Horseradish, Dehydrated,
Use of ...................
Milk, Nonfat, Dry,
Reconstitution Chart
Onions, Dehydrated, Use of . .
Parsley, Dehydrated, Use of . .
Soup and Gravy Bases.
Reconstituting ...........
Menu Planning
Reduced Calories,
Guidelines for

ARMED FORCES RECIPE SERVICE
Acknowledgments and Copyright Credits

The Chief of Staff, U.S. Army; the Commander, Naval Supply Systems Command; the Chief of Staff, U.S. Air
Force; and the Commandant, U.S. Marine Corps gratefully acknowledge the assistance of the Recipe Task Commit-
tee, a subgroup of the Food Advisory Committee of the National Security Industrial Association in furnishing many
of the colored photographs. (Permission to reproduce copyrighted material in this publication has been prohibited.)
Colored photographs were furnished by the following:

American Egg Council The General Foods Corporation
Recipe No. F-7 . Recipe Nos. D-l, D—19, D-27, E-9, G-lZ, 1-33, L—21, L—39,
Best Foods, Unit of CPC, North America M-6, Q-67
Recipe No. L-71 National Biscuit Company
California Raisin Advisory Board Recipe No. G-21
Recipe No. G-24 National Turkey Federation
Courtesy of Cling Peach Advisory Board Recipe No. L—161
Recipe Nos. M-13, M-l7, M-28
Kraft Incorporated
Recipe Nos. C-B, I-ll, M-l4

Colored photographs were also supplied by U.S. Department of Agriculture; Headquarters, Naval District, Wash-
ington, D.C.; U.S. Army Natick Research, Development and Engineering Center and USS EMORY S. LAND (AS—39).

CH—3

DEPARTMENTS OF THE ARMY. THE NAVY AND THE AIR FORCE
Washington. D.C.
May 1987
ARMED FORCES RECIPE SERVICE

The Armed Forces Recipe Service has been reviewed and approved and is issued for the purpose of standardizing
and improving food prepared and served in military food service operations.

This recipe service is mandatory for use by all Military Services and was coordinated and developed by technical
representatives from each of the following:

U.S. Army Troop Support Agency, Fort Lee, VA 23801—6020

Navy Food Service Systems Office, Washington, D.C. 20374—1662

Headquarters, Air Force Engineering and Services Center, Tyndall Air Force Base, FL 32403—6001

Headquarters, U.S. Marine Corps, Washington, D.C. 20380-0001

U.S. Army Natick Research, Development and Engineering Center, Natick, MA 01760—5018

A consolidated index of recipes is issued as an adjunct to assist food service personnel in planning and writing
well balanced and varied menus. The recipe service and the index are to be used as training aids in the military

food service schools and by the food management teams during their assistance and on—the-job training visits.

The success of the Armed Forces Recipe Service depends upon its careful use and attention to detail. Food service
personnel are urged to send comments and recommendations for improvement through official channels to their
appropriate food service headquarters.

CH—3

CUMULATIVE LIST OF DELETED RECIPES

Deleted Recipe Card Title

Card
No.

No.

Deleted Recipe Card Title

B5
B7
C4
C7
C9

Use of Tomato Juice Concen-

trate

Guidelines for Yields of
Fresh Fruits

High Altitude Baking
Measures for One Pound
Quantities of Commonly

Used Foods

Spiced Fruit Cup

Refried Bean Dip

Coffee (Kettle Method)
Grapeade

Limeade

Orange and Pineapple Juice
Cocktail

Baking Powder and Yeast
Biscuits

D11
D13
D30
D31
D40
D43
D44
D45
D47
D53
D54
D56
E6

GG7

CDNODOOCDNNNOOHNCDQN

Date Nut Muffins

Apple Coffee Cake
Quick Coffee Cake

Plain Muffins

Virginia Pastry

Almond Filling
Apricot-Pineapple Filling
Spiced Prune Filling
Apricot Glaze

Glazed Nut Topping
Butter Wash

Cornstarch Wash

Egg White Wash

Baked Tomatoes, Cheese
and Rice

Guidelines for Frosting
Cakes

’1980 Initial Distribution of Armed Forces Recipe Service

CH—3

Card
No.

Deleted Recipe Card Title

G10
G13
G14
G15
G19
G22
G23
G26
G31
G33
G34
G36
G38
G43

wwwHHHHwHwHw-ﬁr—r—‘www

Applesauce Cake
Banana Cake

Brown Sugar Cake
Brown Sugar Cake*
Chocolate Cake*
Devil's Food Cake*
Light Fruit Cake

Light Fruit Cake*
Mincemeat Pound Cake
Pound Cake*

Prune Cake

Spice Cake*

White Cake*

Yellow Cake*

Yellow Cake (Manual)
Pan Coating

Vanilla Cream Filling
Chocolate Fudge Frosting

r—aoocooooor—‘coooHr-an—

become)

Fluffy Frosting
Marshmallow Frosting
Spice Cream Frosting
Fudge Surprise Cake
Maple Crumb Cookies
Orange Bars

Vanilla Wafers

Molasses Cookies
No-Bake Oatmeal Cookies
Refrigerator Cookies
Directions for Making Cob-
blers

Cheese Crust

Meringue (Dehydrated)
Shortcake Pie

Apple Pie (Dehydrated
Apples-Pregelatinized
Starch)

'1980 Initial Distribution of Armed Forces Recipe Service

(CONTINUED)

A. GENERAL INFORMATION No. 1(1)
RECIPE CONVERSION

All recipes in this file are designed to produce 100 portions. The portion size is noted in the upper right corner of
each recipe. Since few dining facilities serve exactly 100 persons, and, in some instances the acceptable size portion may
be smaller or larger, it is often necessary to reduce or increase a recipe. You may adjust the recipe to yield the number
of servings needed, g to use the amount of ingredients available, g to produce a specific number of smaller portions. You
may pencil in your computations in the blank column on the recipe card.

In the Weights Column on each recipe card, the quantities of items needed are listed as_ lb,— oz, or_ lb_ oz.
When increasing or decreasing a recipe, the division or multiplication of pounds and ounces is simpliﬁed when decimals
are used.

1. To convert the quantities to decimals, use this table:

Weight in Ounces Decimal of Pound Weight in Ounces Decimal of Pound

. 15 ................... .
8 (1/2 lb) .............. . 16 (1 lb) .............. 1.00
For example: 1 lb 4 oz is converted to 1.25 lb

(OVER)

2. To adjust the recipe to yield a specific number of servings:

First— Obtain a working factor by dividing the number of servings needed by 100. For example:
348 (servings needed) +100=3.48 (Working Factor)

Then— Multiply the quantity of each ingredient by the working factor. For example:
1.25 lb (recipe) x 3.48 (Working Factor) = 4.35 lb (quantity needed)
The part of the pound is converted to ounces by multiplying the decimal by 16. For example:
.35 x 16 ounces = 5.60 ounces.

After the part of the pound has been converted to ounces, use the following scale to “round off":

.00 to .12=0 .63 to .87=% ounce
.13 to .37=% ounce .88 to .99=1 ounce
.38 to .62=1/2 ounce

Thus 5.60 ounces will be “rounded off" to 51/2 ounces, and 4 lb 51/2 ounces will be the quantity needed
(equal to 4.35 lb).

(CONTINUED)

A. GENERAL INFORMATION No. 1(2)
RECIPE CONVERSION

3. To adjust the recipe on the basis of a quantity of an ingredient to be used:

First—Obtain a Working Factor by dividing the pounds you have to use by the pounds required to yield 100 servings.
For example:

102 lb + 30 (lb per 100 servings) = 3.40 (Working Factor)
Then—Multiply the quantity of each ingredient in the recipe by the Working Factor.

. To adjust the recipe to yield a specific number of servings of a specific size:

First—Divide the desired portion size by the standard portion of the recipe.
3 oz (desired size) + 4 oz (standard portion) = .75

348 (servings needed) x .75 = 261

261 + 100 = 2.61 (Working Factor)

Then—Multiply the quantity of each ingredient in the recipe by the Working Factor.

RECIPE ABBREVIATIONS

tsp—teaspoon gal—gallon
tbsp—tablespoon oz———ounce
pt—pint lb—pound
qt—quart A.P.—As Purchased
cn—can E.P.—Edible Portion

UNLESS OTHERWISE SPECIFIED IN THE INGREDIENTS COLUMN, THE E.P. WEIGHT IS USED FOR
ALL ITEMS LISTED ON EACH RECIPE CARD.

A. GENERAL INFORMATION No. 2(1)

DEFINITIONS OF TERMS USED IN FOOD PREPARATION

Bake ...................................
Barbecue ...............................
Baste ...................................

Batch Preparation .......................

Beat ....................................
Blanch .................................
Blend ..................................
Boil ....................................

Braise ..................................

Bread ..................................

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

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

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

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.

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

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

To mix two or more ingredients thoroughly.

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

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

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.

(OVER)

Broil ...................................
Brown ..................................
Chop ...................................
Cream .................................

Crimp ..................................
Cube ...................................

Dice ....................................
Dock ...................................

Dredge .................................

Garnish ................................
Glaze ..................................

Gluten .................................

To cook by direct exposure to heat.

To produce a brown color on the surface of food by subjecting it to heat.
To cut food into irregular small pieces.

To mix until smooth, so that the resultant mixture is softened and thor-
oughly blended.

To pinch together in order to seal.

To cut any food into square—shaped pieces.

To cut into small cubes or pieces.

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.

To coat with crumbs, flour, sugar, or corn meal.

To break lightly into small pieces.

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

To cook in hot fat.

To decorate with small pieces of colorful food.

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

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

(CONTINUED)

A. GENERAL INFORMATION No. 2(2)

DEFINITIONS OF TERMS USED IN FOOD PREPARATION

Grate ..................................
Grill ...................................

Knead ..................................

Marinade ...............................

Marinate ...............................
Mince ..................................
Panbroil ................................
Pare ....................................
Paste ...................................

Peel ....................................

CH—l

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

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

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

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.

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

To cut or chop into very small pieces (finer than chopped).

To cook uncovered in a hot frying pan, pouring off fat as it accumulates.
To cut away outer covering.

See Guidelines for Preparing Sauces and Gravies (Recipe No. O-G-l) for
definition.

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

Progressive Cookery ....................

Reconstitute ............................

Rehydrate ..............................

Scale ...................................
Scant ..................................
Score ...................................
Seasoned Flour or Crumbs ..............

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.

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

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

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

See Guidelines for Preparing Sauces and Gravies (Recipe No. O-G—l) for
definition.

To brown or cook in small amount of fat.

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

To measure a portion of food by weighing.

Not quite up to stated measure.
To make shallow cuts across top of a food item.
A mixture of flour or crumbs with seasonings.

(CONTINUED)

A. GENERAL INFORMATION No. 2(3)

DEFINITIONS OF TERMS USED IN FOOD PREPARATION

Shred ..................................

Sift .....................................
Simmer

Steam ..................................
Stew ...................................

Temper .................................

(a) Completely Thaw ..................

(b) Partially Thaw .....................

CH—l

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

To put dry ingredients through a sieve.

To cook gently in a liquid just below the boiling point (190°E-210°F);
bubbles will form slowly and break at the surface.

To cook over or surrounded by steam.

To simmer in enough liquid to cover solid foods.

To mix two or more ingredients with a circular motion.

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

To remove from freezer and place under refrigeration until thawed.
Internal temperature should be above 30°F

To remove from freezer and place under refrigeration approximately 48
hours before intended use.

To remove from freezer and place under refrigeration approximately 18
hours before intended use.

(OVER)

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

Wash ................................... The liquid brushed on the surface of unbaked pies or turnovers 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. For fruit pies other than berry, boysenberry or mincement, an egg
and milk wash is used. For berry, boysenberry or mincemeat pies, an
egg and water wash is used. For turnovers, a milk and water wash is
used. For breads and rolls, the wash may be melted butter or margarine.
cornstarch and water, egg, milk and water and egg white and water.

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

A. GENERAL INFORMATION No. 3
MEASURING PROCEDURE

Weights are more accurate than measures and recipe ingredients should be weighed whenever possible. If scales for
weighing are not available, follow the rules for measuring to ensure accurate measures.

Flour, general purpose or bread When specified, sift before measuring. Place flour lightly in measuring utensil. Level
with straight edge of knife. Do not shake utensil; do not pack flour.

Sugar, granulated ............. Fill measuring utensil without shaking. Level with straight edge of knife. If sugar is
lumpy, sift before measuring.

Sugar, brown ................. Pack lightly into measuring utensil. If sugar is lumpy, roll with a rolling pin to break up
any lumps before measuring.

Milk, nonfat, dry .............. Stir lightly with a fork or spoon. Place lightly in measuring utensil. Do not shake utensil.
Level with straight edge of knife.

Baking powder and spices ..... Stir lightly with fork or spoon. Dip dry measuring spoon into container, bringing it up
heaping full. Level with straight edge of knife.

Solid fats ..................... Press fat firmly into measuring utensil. Level with straight edge of knife.

A. GENERAL INFORMATION No.
TABLE OF WEIGHT AND MEASURING EQUIVALENTS

FLUID LB

OUNCES SCOOPS LADLES MEASURE WEIGHT

1-#40
l—#30
l-#24
1-#16
1-#12
l-#10

128 ........

NOTE: Use ladles to serve individual portions of liquid or semiliquid foods.

CH—l

A. GENERAL INFORMATION No. 5
TABLE OF WEIGHTS AND MEASURES FOR CAN SIZES

APPROX.
AVERAGE NET WEIGHT OR AVERAGE NO. CANS
FLUID MEASURE PER CAN CUPS PER EQUIV.
CAN SIZE (SEE NOTE) CAN NO. 10 CN

No. 10 ....................... 121/2 6
No. 3 cyl ....................... 3 lb 2 oz (46 fl oz) ............... 53/; 12
No. 3 (vacuum) .................. 1 lb 7 oz ....................... 2% 24
No 1 lb 12 oz ...................... 31/2 24
No. 1 lb 4 oz ....................... 21/3 24
No. 1 1b ............................ 2 24
No 1% 24
No. 2 (vacuum) .................. 11/2 24
No. l picnic .............. . ...... 1% 48

s“

OCDNIK‘IUIJ-‘nﬁNI—l

I—J

NOTE: The net weight on can or jar labels differs among foods due to different densities of foods. For example: A No.
10 can contains 6 lb 3 oz sauerkraut or 7 lb 5 oz cranberry sauce. Meats, fish, and shellfish are known and sold
by weight of contents of can. For net weight listings of specific foods, check the conversion factor column in the
Federal Supply Catalog, Group 89, Subsistence.

A. GENERAL INFORMATION No. 6

TABLE OF CONVERSION FACTORS FOR CONVERTING "EDIBLE PORTION"
WEIGHTS OF FOODS TO ”AS PURCHASED" WEIGHTS OF FOODS

VEGETABLES

The E.P. (Edible Portion) weight of all vegetables, unless otherwise specified, is used in the recipes. This
table lists raw items and easy, one-step conversion factors to determine how much A.P. (As Purchased) weight
of vegetables to process.

To use these factors, multiply the E.P. quantity of ingredients listed in the recipe by the appropriate conversion
factor given below to arrive at the quantity of the item (A.P.) to process.

EXAMPLE: 3 1b sliced cucumbers (pared) E.P. (ingredient weight) X 1.19 (conversion factor) = 3.57 lb (3 lb 9 oz)
fresh cucumbers A.P. The E.P. quantity may be determined from an A.P. quantity by dividing the
A.P. by the conversion factor as follows: —
3.57 lb (3 1b 9 oz) fresh cucumbers A.P. + 1.19 (conversion factor) = 3 1b cucumbers (pared) E.P.

Conversion Conversion
Item Factor Item Factor
E.P. to A.P. E.P. to A.P.

VEGETABLES, FRESH; Cabbage (trimmed and cored) 1.25
Alfalfa sprouts .................. 1.00 Carrots (peeled) ................. 1.22
Asparagus (trimmed) ............. 1.89 Cauliflower (trimmed and cored) . . . 1.20
Bean sprouts 1.00 Celery (trimmed) ................ 1.37
Broccoli (trimmed) 1.64 Corn-on-Cob (husked and silked) . . . 1.43
Broccoli, flowerets (trimmed) ....... 2.20

CH — 2 (OVER)

Conversion
Factor
E.P. to A.P.

Conversion
Factor
E.P. to AP.

Cucumbers (peeled and seeded) . . . .
Cucumbers (pared)

Cucumbers (unpared)

Eggplant (pared)

Eggplant (unpared) ..............
Endive (trimmed) ................
Escarole (trimmed) ...............
Garlic, dry (peeled) ..............
Greens, collard (trimmed) .........

Greens, kale (trimmed)

Lettuce (trimmed and cored)
Mushrooms, sliced (trimmed)
Mushrooms, Whole (trimmed)
Onions, dry (peeled)

Onions, green with tops (trimmed)
Parsley (trimmed)

1.67
1.19
1.05
1.23
1.03
1.11
1.11
1.15
1.35
1.41
1.08
1.10
1.10
1.11
1.20
1.05

Parsnips (pared)
Peppers, sweet (stemmed,
seeded, cored)
Potatoes, white (pared)
Potatoes, sweet (pared) ...........
Radishes (trimmed)
Romaine (trimmed)
Rutabagas (pared) ...............
Spinach (trimmed) ...............
Squash, summer (trimmed) ........
Squash, fall and winter:
Acorn (seeded)
Butternut (pared and seeded) .....
Hubbard (seeded) ..............
Tomatoes (stemmed)
Turnips (pared)

1.18

A. GENERAL INFORMATION No. 7
TABLE OF CONVERSION FACTORS FOR CONVERTING “EDIBLE PORTION"
WEIGHTS OF FOODS TO “AS PURCHASED" WEIGHTS OF FOODS

FRUITS
The E.P. (Edible Portion) weight of all fruits, unless otherwise specified, is used in the recipes. This table lists raw items
and easy, one—step conversion factors to determine how much A.P. (As Purchased) weight of fruits to process.
To use these factors, multiply the E.P. quantity of ingredients listed in the recipe by the appropriate conversion factor
given below to arrive at the quantity of the item A.P. to process.

EXAMPLE: 3 lb sweet cherries (stemmed and pitted) E.P. (ingredient weight) x 1.19 (conversion factor) = 3.57 lb
(3 lb 9 oz) fresh cherries A.P. The E.P. quantity may be determined from an A.P. quantity by dividing the
A.P. by the conversion factor as follows: 3.57 lb (3 lb 9 oz) fresh sweet cherries A.P. + 1.19 (conversion
factor) = 3 lb sweet cherries (stemmed and pitted) E.P.

Conversion Conversion
Item Factor Factor
E.P. to A.P. E.P. to A.P.

FRUITS, FRESH: Bananas (peeled) ................. 1.54
Apples (pared and cored) ......... Cantaloupe (pared and seeded) . . . . 1.96
Apples (unpared and cored) ....... Casaba melon (pared and seeded) . . 1.67
Apricots (unpeeled and pitted) ..... Cherries, sweet (stemmed and pitted) 1.19
Avocados (peeled and seeded) ..... Cranberries (culled) .............. 1.05

(OVER)

Item

Conversion
Factor
E.P. to AP.

Item

Conversion
Factor
E.P. to AP.

Grapefruit (segments only) .........
Grapes (stemmed and seeded) .....
Honeyball melon or Honeydew
melon (pared and seeded) .......
Lemons (juice only) ...............
Limes (juice only) .................
Nectarines (unpeeled and pitted) . . .
Oranges (juice only or sections
without membrane) .............

Oranges (peeled, seeded sections
with membrane) ................

1.92
1.12

2.17
2.33
2.13
1.10
2.00

1.41

Peaches (peeled and pitted) .- ......
Peaches (unpeeled and pitted) .....
Pears (pared and cored) ...........
Pears (unpared and cored) .........
Persian melons (pared and seeded) .
Pineapple (pared and cored) .......
Plums (pitted) ....................
Strawberries (capped and stemmed)

Tangelos (sections) ................
Tangerines (sections) ..............
Watermelons (pared and seeded) . . .

1.32
1.10
1.28
1.09
2.38
1.92
1.06
1.06
1.35
1.39
1.92

A. GENERAL INFORMATION No. 8

TABLE OF EGG EQUIVALENTS

Frozen Whole Eggs may be used in equivalent weights to shelled fresh whole eggs.
Dehydrated Egg Mix may be used in most recipes requiring whole eggs as shown in the table. Reconstitute one part
egg mix with 21/2 parts water by weight. Egg mix reconstitutes most easily in lukewarm water; however, cool water may

be used.

FRESH WHOLE EGGS (SHELLED)

DEHYDRATED EGG MIX

Medium Size

Weight

Volume

Volume (Approx) Water to be Added

1 egg

2 eggs
10 eggs*
12 eggs
20 eggs
40 eggs

1.6 oz
3.2 oz

1 lb

1 lb 4 oz
2 lb
41b

3 tbsp

6 tbsp

2 cups
21/3 cups
1 qt

2 qt

2 tbsp
1/; cup
1% cups
11/2 cups
21/2 cups
1% qt

(I—No. 3 cyl cn)

2% tbsp
5 tbsp
11/2 cups
scant—~2 cups
3 cups

11/2 CI’t

NOTE: 1. Exceptions to above substitutions will be noted on individual recipes. For example, substitution in Recipe
No. F—lO. Scrambled Eggs, is based on volume of the basic recipe.

* 10 large eggs = 1 1b 2 oz

(OVER)

. Reconstitution of Dehydrated Egg Mix.

a. Method 1. Place dehydrated egg mix in bowl; stir with a wire whip; add 1/3 of the water; whip until a
smooth paste is formed; add remaining water; whip until mixture is blended.

b. Method 2. Add dehydrated egg mix to water; stir to moisten; let stand 5 minutes; whip until smooth.

. For Baked Products.

a. Method 1. Reconstitute dehydrated egg mix; substitute for eggs in recipe.

b. Method 2. Sift d