The success or failure of a meal depends a great deal on properly timed cooking. For example, if chops or similar meats are to be served, cook only enough to get the meal started. Then continue preparing the chops during the serving, keeping just ahead of the demand. As the end of the serving line approaches, make an accurate count of how many servings will be needed to avoid preparing wasted rations.

Many items lose their taste or attractiveness if they are prepared too far in advance or in large quantities. It is good management to implement and enforce progressive cooking practices. Accurate computations on the NAVSUP Form 1090 will enable your MSs to prepare the proper amounts of food. You should keep a record of the amounts of all foods needed to serve each meal. Be sure you get a correct count on the number of people who are ashore on liberty or absent for other reasons. These records serve as a basis for more accurate future calculations.

Insist that your MSs carefully weigh the quantities of food to be used. Otherwise, accurate calculations are a waste of time. You also should monitor the following tasks to include conservation in preparation:

The proper cleaning and paring of vegetables eliminate considerable waste,

When you are opening cans, make sure the contents of each can are examined carefully before they are emptied into a large container. The spoiled contents of one can will make a whole kettle full of canned food unfit to serve. Food of questionable quality should be treated as bad food.

Make sure vegetables are not overcooked. Cooking should end just as soon as the vegetables are tender. Longer cooking destroys food value and appearance.

Make sure all fresh vegetables to be used uncooked in salads are thoroughly chilled. They should be kept in the refrigerator until it is time to prepare them. After they are prepared, they should be placed back into the refrigerator to keep them crisp and fresh. Do not put the dressing on a salad until just before it is served or the dressing may make the fruits and vegetables wilt.

The senior MSs of both watch sections should jointly conduct a weekly critique of the past weeks menu with all the junior MSs tasked with preparing the meals. During the critique, specific improvements needed in food preparation should be discussed, based upon recent experience, regarding the coming week's menu.

Control and Documentation of Leftovers

The world's finest foods are provided for the Navy, but the food budget is not unlimited. It's up to you to help keep it within reasonable limits. Waste is one way to send costs shooting skyward. Conservation is the simplest way to keep costs under control. As the person in charge of a GM, you should make it a matter of pride to have a low record of spoilage and leftovers.

You can eliminate waste by planning your menus carefully. Remember, your past food-preparation worksheets contain information on the successes or failures of your past menus.

Note the amount left on trays and listen to the patrons' comments. If there are complaints, find out why the meal did not appeal to them.

Compliance With Recipes

All Armed Forces Recipe Service (AFRS) recipes have been tested and evaluated for militarywide acceptability and to support current nutritional

standards. The use of the AFRS is required and is issued to all GMs to standardize and improve food prepared and served. Standardized recipes are needed for a well-run foodservice operation. The success of the AFRS depends upon its careful use and attention to detail. The AFRS also is the most effective management tool you can use for guiding the requisitioning of supplies and controlling breakouts and inventories.