Tm 10 412: Fill & Download for Free

The Army recipe system for the majority of my career was the TM 10-412 and was broken down in a logical order which was simple to understand. Beverages; Breads, Sweet Doughs; Cakes, Cookies, Pies: Salads; Vegetables; Sauces and Gravies; Meats; etc.Each card was designed to feed 100 people to make conversion to feed greater or less personnel easier.In the early 90s, the Army rolled out an automated management system called AFMIS, Army Food Management Information System, which indexed the entire card system, automated the conversion, planned menus for the manager and even ordered the proper amount of rations to prepare the meal.

The quality of the food in Dining Facilities relies heavily upon several factors.First, All DoD Dining Facilities receive their food stock from Prime Vendor suppliers that meet certain minimum standard requirements approved by the USDA and a panel of food service personnel and dietitians. Some regions have better Prime Vendors than others. Some locations use Sisco, in Hawaii I got to use Yhata, in Korea we got chicken that was tiny compared to US birds due to avian bird flu and a import ban that was place on US poultry.Second, There is a standardized recipe card index used by all services TM 10-412; a modular indexed system where each recipe is designed to prepare 100 servings. It's indexed by, beverages, eggs&omlets, salads, sweet dough& breads, vegetables, cakes&pies, cookies&puddings, sauces&dressings, and meats. There are also cards to help with conversion.Three, How good the manager, senior and junior leadership is at account management, staff training and menu variety will greatly influence the quality of the food coming out of the kitchen. I was the 2d CAB Chief Culinary Brigade NCO for CP Humphreys and K16 AB, when I arrived the quality of the food and morale of the kitchen staf was poor. It was do mostly because the Warrant Officer and MSG prior to my and the new Warrants arrival provided zero guidance, oversight, support or backing to the individual NCOIC's for the individual BNs assigned to the BDE. Within 3 months, we collectively revamped their menus, training and support systems. The quality of the food improved, headcount increased by 45% and morale of the staff increased.Four. The size of your headcount, facility and how often units go to the field has a significant impact on the qualitu of the food. Air Force and Navy facilities tend to receive higher marks than Army or Marine for a specific reason, most of their units don't spend time in a field environment. When Army and Marine units go to the field, they remove personnel from the facility to feed those who are in the field, yet they remain open for business in the Dining Facility with 20 less personnel, yet the head count typically only drops 10-20%.Most Army facilities are Brigade consolidated facilities and will typically feed between 750-900 for breakfast, 800-1000 for lunch and 400-500 for dinner with a normal staff of 25-30 preparing food for the morning shift with overlapping during lunch.

Original Question To those currently on active duty in the US Army, which do you prefer, meatballs or yakisoba?L06201 ( Hamburger Yakisoba for those not familiar with TM 10-412)Of course, I'm biased as 1) it was my first meal ever in the US Army and 2) it is very easy to make, fairly quick to make and very cheap.Joe's will see it alot on weekends and in the weeks after Thanksgiving/Christmas when the DFACs account is recovering from the blowouts.No, not active duty anymore. But made plenty of both in two decades of cooking for Uncle Sam, so definitely have an opinion on the matter!