Yield: 100 Servings
| Measure | Ingredient |
|---|
lb -
1. LEFTOVER ITEMS TO BE USED ON THE HOT SERVING LINE WILL BE HEATED TO A TEMPERATURE OF 165 DEGREES PRIOR TO BEING PLACED ON THE HOT SERVING LINE.
2. LEFTOVER ITEMS TO BE USED ON THE COLD SERVING LINE WILL BE CHILLED TO A TEMPERATURE OF 45 DEGREES PRIOR TO BEING PLACED ON THE COLD SERVING LINE 3. WHEN SERVING PERIOD IS FINISHED 4
Recipe Number: S00116
SERVING SIZE: 1 SEV
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .