(3) Measuring milk, nonfat dry. Stir lightly with a fork or spoon and place into
measuring device. Do not shake the utensil. Level with a straight edge instrument.
(4) Measuring sugar, granulated. Fill measuring device without shaking. Level with a
straight edge instrument. If sugar is lumpy, sift before measuring.
(5) Measuring liquid. Place the measuring device on a flat, level surface and fill with
liquid to the desired level. Take measurements at eye level.
(6) Measuring baking powder or similar dry ingredients. Lightly stir before measuring.
Do not press measuring device against the side of the container. This will pack the product.
Level with a straight edge instrument.
(7) Measuring solid fat. Press fat firmly into measuring device. Level with a straight
edge instrument. Melt fat before measuring if the recipe allows.
6.
a.
Serving Meat.
(1) Fresh (Frozen) Meat. Army dining facilities use mostly portion-controlled,
boneless beef. After the beef is boned, it is broken down and portioned into cuts such as steaks,
roasts, diced beef, formed beef patties, and ground beef. Boneless beef requires less storage
space, weighs less, and is easier to handle and prepare. Other meats served in dining facilities
are portioned and formed cuts of veal, lamb, and pork.
(2) Variety Meat. Liver and chitterlings, although meat, are classified as variety meat
or meat specialties.
(3) Prepared Meat. Luncheon meat, frankfurters, and sausages are examples of
prepared or ready-to-serve meats served in dining facilities.
(4) Cured or Smoked Meat. Cured meat, such as corned beef, is treated with salt or
with some other natural or chemical curing agent. Smoked meat is meat cured with smoke.
Smoking adds to the keeping qualities and flavor of the meat. The principal types of smoked
meat are ham, bacon, and dried beef. (Most dried beef is smoked, although some is cured.)
(5) Dehydrated Meat. Dehydration is the process of preservation through water
removal, such as freeze dehydration. Examples of available products include beef patties,
beefsteaks, chicken, and pork chops as used in the B-Ration.
b. Cooking Meat. Meat is an important part of the soldier's diet and nutritional needs. For
this reason it must be prepared, cooked, and served properly. Less-tender cuts of meat can be
highly acceptable when prepared according to the proper recipe. Care must be taken as meat can
be ruined by overcooking, resulting in excessive shrinkage and loss of valuable nutrients.
QM6321
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