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Armed Forces Recipe Service
The Armed Forces Recipe Service is a compendium of high-volume foodservice recipes written and updated regularly by the United States Department of Defense Natick Laboratories, and used by military cooks and by institutional and catering operations. It originated in 1969 as a consolidation of the cooking manuals of the four main services, and is based on previous military publications dating back to the first standardization efforts in the US Army in 1896. Recipes are based primarily on American cookery, with the addition of specialized items such as vegetarian, kosher and halal recipes to meet more specialized needs of those being served. The Service database is now distributed by the Joint Culinary Center of Excellence, a division of the US Army Quartermaster School based in Fort Lee, Virginia Fort Lee, in Prince George County, Virginia, United States, is a United States Army post and headquarters of the United States Army Combined Arms Support Command (CASCOM)/ Sustainment ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Foodservice
The foodservice (US English) or catering (British English) industry includes the businesses, institutions, and companies which prepare meals outside the home. It includes restaurants, school and hospital cafeterias, catering operations, and many other formats. Suppliers to foodservice operators are foodservice distributors, who provide small wares (kitchen utensils) and foods. Some companies manufacture products in both consumer and food service versions. The consumer version usually comes in individual-sized packages with elaborate label design for retail sale. The foodservice version is packaged in a much larger industrial size and often lacks the colorful label designs of the consumer version. Statistics The food system, including food service and food retailing supplied $1.24 trillion worth of food in 2010 in the US, $594 billion of which was supplied by food service facilities, defined by the USDA as any place which prepares food for immediate consumption on site, including ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
United States Department Of Defense
The United States Department of Defense (DoD, USDOD or DOD) is an executive branch department of the federal government charged with coordinating and supervising all agencies and functions of the government directly related to national security and the United States Armed Forces. The DoD is the largest employer in the world, with over 1.34 million active-duty service members (soldiers, marines, sailors, airmen, and guardians) as of June 2022. The DoD also maintains over 778,000 National Guard and reservists, and over 747,000 civilians bringing the total to over 2.87 million employees. Headquartered at the Pentagon in Arlington, Virginia, just outside Washington, D.C., the DoD's stated mission is to provide "the military forces needed to deter war and ensure our nation's security". The Department of Defense is headed by the secretary of defense, a cabinet-level head who reports directly to the president of the United States. Beneath the Department of Defense are th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Natick Laboratories
The Combat Capabilities Development Command (CCDC) Soldier Center, now CCDC SC, was formerly the United States Army Natick Soldier Research, Development and Engineering Center, and is a tenant unit of the United States Army Natick Soldier Systems Center (SSC), or Soldier Systems Center Natick. CCDC SC is a military research complex and installation in Natick, Massachusetts, charged by the U.S. Department of Defense with the research and development (including fielding and sustainment) of food, clothing, shelters, airdrop systems, and other servicemember support items for the U.S. military. The installation includes facilities from all the military services, not just the Army, and is so configured to allow cross-service cooperation and collaboration both within the facility and with the many academic, industrial and governmental institutions in the Greater Boston Area. The CCDC is subordinate to United States Army Futures Command (AFC) headquartered in Austin, Texas, which was ac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Catering
Catering is the business of providing food service at a remote site or a site such as a hotel, hospital, pub, aircraft, cruise ship, park, festival, filming location or film studio. History of catering The earliest account of major services being catered in the United States is a 1778 ball in Philadelphia catered by Caesar Cranshell to celebrate the departure of British General William Howe. The catering business began to form around 1820, centered in Philadelphia. Catering became a respectable and profitable business. The early catering industry was disproportionately African-Americans. The industry began to professionalize under the reigns of Robert Bogle who is recognized as "the originator of catering." By 1840, the second generation of Philadelphia black caterers formed, who began to combine their catering businesses with restaurants they owned. Common usage of the word "caterer" came about in the 1880s at which point local directories began listing numerous caterers. Whi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of The United States
American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, indigenous Native Americans, Africans, Asians, Pacific Islanders, and many other cultures and traditions. Principal influences on American cuisine are Native American, British, German, Spanish, West African, Greek and Italian cuisines. While some of American cuisine is fusion cuisine, many regions in the United States have a specific regional cuisine. Several are deeply rooted in ethnic heritages, such as American Chinese, Cajun, New Mexican, Louisiana Creole, Pennsylvania Dutch, Soul food, Tex-Mex, and Tlingit. American cuisine saw significant expansion during the 19th and 20th centuries, primarily due to the influx of immigrants from different nations. This has allowed for the current rich diversity in food dishes throughout the country. This was driven in part by the many Chefs and television personalities who contribute ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetarian
Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slaughter. Vegetarianism may be adopted for various reasons. Many people object to eating meat out of respect for sentient animal life. Such ethical motivations have been codified under various religious beliefs as well as animal rights advocacy. Other motivations for vegetarianism are health-related, political, environmental, cultural, aesthetic, economic, taste-related, or relate to other personal preferences. There are many variations of the vegetarian diet: an ovo-lacto vegetarian diet includes both eggs and dairy products, an ovo-vegetarian diet includes eggs but not dairy products, and a lacto-vegetarian diet includes dairy products but not eggs. As the strictest of vegetarian diets, a vegan diet excludes all animal products, and can be accompanied by ab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kosher
(also or , ) is a set of dietary laws dealing with the foods that Jewish people are permitted to eat and how those foods must be prepared according to Jewish law. Food that may be consumed is deemed kosher ( in English, yi, כּשר), from the Ashkenazic pronunciation (KUHsher) of the Hebrew (), meaning "fit" (in this context: "fit for consumption"). Although the details of the laws of are numerous and complex, they rest on a few basic principles: * Only certain types of mammals, birds and fish meeting specific criteria are kosher; the consumption of the flesh of any animals that do not meet these criteria, such as pork, frogs, and shellfish, is forbidden. * Kosher mammals and birds must be slaughtered according to a process known as ; blood may never be consumed and must be removed from meat by a process of salting and soaking in water for the meat to be permissible for use. * Meat and meat derivatives may never be mixed with milk and milk derivatives: separate equip ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Halal
''Halal'' (; ar, حلال, ) is an Arabic word that translates to "permissible" in English. In the Quran, the word ''halal'' is contrasted with ''haram'' (forbidden). This binary opposition was elaborated into a more complex classification known as " the five decisions": mandatory, recommended, neutral, reprehensible and forbidden. Islamic jurists disagree on whether the term ''halal'' covers the first two or the first four of these categories. In recent times, Islamic movements seeking to mobilize the masses and authors writing for a popular audience have emphasized the simpler distinction of ''halal'' and ''haram''. The term ''halal'' is particularly associated with Islamic dietary laws and especially meat processed and prepared in accordance with those requirements. In the Quran The words ''halal'' and ''haram'' are the usual terms used in the Quran to designate the categories of lawful or allowed and unlawful or forbidden. In the Quran, the root h-l-l denotes lawfuln ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fort Lee, Virginia
Fort Lee, in Prince George County, Virginia, United States, is a United States Army post and headquarters of the United States Army Combined Arms Support Command (CASCOM)/ Sustainment Center of Excellence (SCoE), the U.S. Army Quartermaster School, the U.S. Army Ordnance School, the U.S. Army Transportation School, the Army Logistics University (ALU), Defense Contract Management Agency (DCMA), and the U.S. Defense Commissary Agency (DeCA). Fort Lee also hosts two Army museums, the U.S. Army Quartermaster Museum and the U.S. Army Women's Museum. The equipment and other materiel associated with the Army's Ordnance Museum was moved to Fort Lee in 2009–2010 for use by the United States Army Ordnance Training and Heritage Center. The installation is named for U.S. Army Colonel and Confederate States General in Chief, Robert E. Lee. It is one of the U.S. Army installations named for Confederate soldiers that The Naming Commission is recommending be renamed. On August 8, 2022, th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cookbooks
A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by region or country, and so on. They may include illustrations of finished dishes and preparation steps; discussions of cooking techniques, advice on kitchen equipment, ingredients, and substitutions; historical and cultural notes; and so on. Cookbooks may be written by individual authors, who may be chefs, cooking teachers, or other food writers; they may be written by collectives; or they may be anonymous. They may be addressed to home cooks, to professional restaurant cooks, to institutional cooks, or to more specialized audiences. Some cookbooks are didactic, with detailed recipes addressed to beginners or people learning to cook particular dishes o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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