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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 ...
Deep frying – food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan. Gentle frying; Hot salt frying; Pan frying – cooking food in a pan using a small amount of cooking oil or fat as a heat transfer agent and to keep the food from sticking. Pressure frying; Sautéing; Shallow frying; Stir frying
Following this exercise, Steuben published his drill instructions in a manual that was published in 1779 and widely distributed throughout the Continental Army. This manual became commonly known as the army's "Blue Book". It remained the official U.S. military guide until 1814. [1]
It is a design philosophy for describing equipment and procedures. It is not a standard for software and is equally applicable to manual processes. It was approved by the ISA in 1995 and updated in 2010. Its original version was adopted by the IEC in 1997 as IEC 61512-1. The current parts of the S88 standard include: Models and terminology
The operations manual is the documentation by which an organisation provides guidance for members and employees to perform their functions correctly and reasonably efficiently. [1] It documents the approved standard procedures for performing operations safely to produce goods and provide services. [ 2 ]
Table side procedures include: Flambéing of dishes such as Crêpes Suzette, Bananas Foster, Cherries Jubilee, or Chicago-style Saganaki; Mixing or tossing salads such as Caesar salad; Quick pan-frying and preparation of a pan sauce, as with Steak Diane; Boning and plating fish; Preparing guacamole in a molcajete;
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A recipe in a cookbook for pancakes with the prepared ingredients. A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe. Cookbooks, which are a collection of ...