Meat Entree Operation Guides Developed for Use in Fort Lee Interim Central Food Preparation Facility

摘要

Many production guides have been developed by NARADCOM which adapt recipes to cook-freeze systems and to production operations rather than kitchen preparation. However, these are general guides which then have to be refined and adapted to the facility using the guides and its specific equipment, layout, personnel, and mission. The guides in this report have been adapted to the Interim Central Food Preparation Facility which will go on-line in FY78. To differentiate these guides, they are called Operational Guides. Included in this report are 44 Operational Guides for entree items.