For groups of 100 people or more, these recipes are standard for all military branches and have been helpfully employed in many other capacities, such as schools, churches, and other institutions.
are a necessity for a well-run food service operation
. All of the recipes have been developed, tested and standardized for product quality, consistency and yield. Recipes are the most effective management tool for guiding the requisitioning of supplies and controlling breakouts and inventory. The U. S. Dietary Guidelines were among the many considerations in both the selection and development of the recipes included in the file. Many of the recipes have
been modified to reduce fat, salt and calories. For new and experienced cooks, consistent use of standardized recipes is essential for quality and economy. The Armed Forces recipe service
contains over 1600 tested recipes yielding 100 portions printed on cards.