Planning Navy Meals

CONTENTS 

Letter of Promulgation ii

Preface iii

Introduction vi

The Navy Menu Planner vi

The Navy Menu Plan vi

Chapter I : The Science of Menu Planning

Balancing the Menu

Ways to Balance the Menu

The Scientific Way

The Basic Seven Way

The Daily Food Guide Way

The ABC's of Menu Balance 2

A. Adopting a Basic Food Plan 2 

B. Building on the Basic Plan 2 

C. Checking Menu Balance by Measurement Scales 2

The Navy Meal Patterns 3

Putting Plan into Practice 3

Tipping the Balance Scale 3

Chapter II: The Art of Menu Planning 10

Menu Planning Principles 10

The Menu an Artistic Production 10

Achieving Variety in Menus 10

Observing Seasonal Menu Changes 11

Adjusting Meals for Climate 12

Planning for Popular Foods 12

Knowing the Navy Recipes 13

Acknowledging Special Days, Holidays, Religious Days 13

A Final Touch 13

Chapter III: The Management and Logistic Requirements of Menu Planning Food Production. 14

Supplies — Equipment — Personnel 14

Menu Plans That Work 14

Chapter IV: Methods of Drafting Menus 17

Tools for Navy Menu Planners 17

Desk References 17

Ways to Draft Menus 17

Steps in Menu Construction 18

Final Form 18

APPENDIX

A. Sample Menus — Navy Food Service 27

B. A Calendar of Special Days, Holidays, Religious Days 29

C. Table of Recommended Daily Dietary Allowances 30

D. A List of Recommended Readings 31

LIST OF TABLES 

Number Title Page

1 Daily Menu Food Selections 4

2 Menu Balancing Measurement Scales 8

3 Sample Menu Check Sheet 9

4 Criteria for Efficient Menu Planning 15

5 Adjusting Navy Menus 16

6 Illustrated Steps in Menu Construction 19