3-2. Standards, Continued
NOTE
Use these seasoning mixtures as a salt alternative on the table.
Menu
standards,
You are authorized to produce commercial sodium-free herbal
seasoning mixtures. However, you are prohibited from using
continued
commercial salt substitutes.
Table salt for dinner use.
Authorized, granulated, nonnutritive sugar substitutes in addition to
granulated sugar.
Use the following procedures to prepare and to serve meals in an AA dining
Preparation and
facility:
serving
standards
Step
Action
1
Use TM 10-412 recipes in food preparation.
2
Trim excessive fat from meat.
3
Offer a nonfried entree as an alternative when you feature a fried
entree.
4
Make reduced portion sizes available at meals.
5
Serve cooked vegetables, to include potato and potato substitutes,
without margarine, butter, sauces, or gravies.
6
Use the breakfast fitness bar concept to provide alternatives to the
traditional breakfast menu.
7
Serve gravy on side rather than directly over meat.
Use the following training standards:
Training
standards €
Provide installation training programs to assist food service personnel in
implementing the nutrition standards.
Base installation training on established DA policy and guidance. The HQDA
food management assistance team (FMAT) provides additional training
assistance during scheduled or requested visits.
Continued on next page
3-5
QM3510
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