Meat Entree Item Production Guides Developed for Use in Ft. Lee Interim Central Food Preparation Facility

The report contains production guides for meat entree items developed specifically for use in the Fort Lee Interim Central Food Preparation Facility. The entrees, selected from a 21-day menu developed by Fort Lee and Natick Laboratories personnel, are described in terms of ingredients, and weight of each, and the procedures for their preparation. Tempering procedures are described and also the requirements for reheating times and temperatures. By adhering to the guidelines for reheating as given in the individual production guides, satisfactory results can be predicted. Extensive testing was conducted, followed by numerous reformulations. A principal goal was to streamline the cooking process in order that institutional type machinery could be used.