Armed Forces Recipe Service (AFRS)

1. Armed Forces Recipe Service (AFRS) - CS1(SS) FOSTER

2. Learning Objectives • Explore the components of the AFRS • Understand it’s use • Explain Recipe Conversions

3. AFRS • The Armed Forces Recipe Service is a grouping of standardized recipes and supplemental information • The groupings are by letter designators (which you should memorize – testable) • Each lettered section contains a index at the beginning as well as guideline cards specific to that section • All recipe cards contain their own information so it is very, very important to always READ the card prior to beginning preparation

4. Recipe Cards

5. Recipe Cards • One of the most important things to note about Navy recipes, is they are all standardized at 100 portions • This allows for easier recipe conversions, which we will cover later • They also list nutritional information, portion size, ingredients by name, weight, measure and a detailed method of preparation • The method is often the most important part of the recipe; following it in detail can be the difference between a correct and unsuitable end product • Also, within the method you with find Critical Control Points (CCPs), which are HACCP references such as: “Hold for service at 135°F or higher”.

6. Recipe Card Designators • A – General Information/Guidelines • B – Appetizers • C – Beverages • D – Breads & Sweet Doughs • E – Cereals & Pastas • F – Cheese & Eggs • G – Dessert: Cakes & Frostings • H - Dessert: Cookies • I - Dessert: Pastries & Pies • J - Dessert: Puddings & Other Desserts • K - Dessert: Sauces & Toppings • L – Meat, Fish & Poultry • M – Salads, Salad Dressings & Relishes • N – Sandwiches • O – Sauces, Gravies & Dressings • P – Soups • Q - Vegetables

7. Index

8. Index • The recipe index at the beginning of each section is much like the card catalog at a library • It helps skip through large sections to get to where you want to be, helping locate your desired recipe • If available, the online version is much easier in the format of a search engine: https://nll1.ahf.nmci.navy.mil/recipe/

9. Guidelines • Guideline cards are useful tools for either a certain subject of to a specific category of recipes • They are found at the beginning of the AFRS, in the section labeled “A”. • These are general cards that are usually references on a technique, procedure or measurement equivalents • The guidelines within a section, such as meats, would be L-G cards that are specific guidelines for a type of meat preparation

10. Guidelines (“A” type)

11. Guidelines (“G” type)

12. Measurements • It’s extremely important to understand all the different measurements, and their equivalents • This information is invaluable to your correctly converting recipes to the number of desired portions and actually measuring the ingredients after that • This is also TESTABLE! You will see these questions on every exam until you’re in khakis, so memorize it!

13. Measurements • 3 tsp. = 1 tbsp. • 2 tbsp. = 1 fl. oz. • 8 fl oz. = 1 cup • 2 cups = 1 pint • 2 pints = 1 quart • 4 quarts = 1 gallon • 16 oz. = 1 pound • 1 pt. (water) = 1 pound

14. Recipe Conversions • This leads into the 3 types of conversions: • Yield Adjustment • This conversion is simply the conversion of the standard 100 portion yield into a desired portion yield • Quantity Adjustment • This is the conversion of one of the standard quantities to a different quantity, as in the use of more or less of a certain ingredient without adjusting the yield • Portion Size Adjustment • This adjusts the recipe to accommodate a larger or smaller portion size than is given on the card.

15. Yield Adjustment • Working Factor (WF): the number you need to convert ingredients to desired quantities. So if I were to tell you I want you to prepare 379 portions of Meat Sauce, your WF would be reached like this: DESIRED ÷ GIVEN = WF 379 ÷ 100 = 3.79

16. Yield Adjustment • Then you simply multiply ingredients by your WF. So if there is 30 lbs. ground beef per 100 portions on the recipe, then: 30 lbs. x 3.79 = 113.7 lbs g. beef • The same concept is behind all conversions, just different ways of reaching the WF.

17. Quantity Adjustment • Just remember one formula, DESIRED ÷ GIVEN = WF. • So even though your using different numbers, it’s always the same formula. If a recipe says you need 30 lbs. per 100p of ground beef, and CSC says “use 45 lbs.”. Then what do you do? 45 lbs. ÷ 30 lbs. = 1.5 • Poof! WF! Then just follow the same steps for the rest of the recipe, multiplying WF by the given amounts to get the desired amounts.

18. Portion Size Adjustment • CSC gives you a portion size of 11 oz but the recipe says 8 oz. What do you do? 11 oz. ÷ 8 oz. = 1.38 • Look familiar? DESIRED ÷ GIVEN = WF. Every time.

19. Review • How is the AFRS organized? • By letter designators • What is the designator for Meats? • L • Pies & Pastries? • I • Vegetables? • Q

20. Review • Where do you find the General Guidelines section? • At the very beginning of the AFRS, section A. • What is the standard yield for Navy recipes? • 100 portions • How many teaspoons in a tablespoon? • 3 • How many fluid ounces in a quart? • 32 • How many pints in a gallon? • 8

21. Review • Best way to find your Working Factor? • DESIRED ÷ GIVEN = WF

22. Questions?