Manual of military cooking and dietary / War Office.

Date:
1933
Catalogue details

Licence: Public Domain Mark

Credit: Manual of military cooking and dietary / War Office. Source: Wellcome Collection.

    29/204 (page 9)
    for one day only should be drawn from the coal store. If this is impracticable, some suitable storage should be devised. Bowls, soap and towels should at all times be available in cookhouses, and cooks should be made to keep their hands and nails clean when handling food. A daily allowance of soap, etc., will be issued to cooks for cleaning purposes. Windows in cookhouses should be kept open at the top so as to give ventilation and allow steam and heat to escape. ORDERS TO BE OBSERVED IN COOKHOUSES The following orders will be found useful when adapted to local requirements. It is obvious that, though the general principles remain the same, detailed orders which make for success must be worked out and issued according to circumstances. ORGANIZATION (a) The organization of a cookhouse will be such that the cooks work together, and that all messes prepare the particular meal at the same time. ; (6) Cooks and assistant cooks will be supphed with the necessary equipment for the proper preparation and cooking of food. (c) The meat will be issued from the meat store to the different messes, and the cooks should be asked if they have any complaint to make as to the joints issued before taking the meat away. Notre.—A cook will be justified in making a complaint in the case of stew meat being issued when roast or baked meat is the dish to be served. (z@) On arriving at the cookhouse or preparation room, the cooks will proceed to bone and cut up the meat, working together under the supervision of the serjeant or senior cook until the preparation is completed. (ec) When the various dishes have been prepared they will be inspected by the serjeant-cook and passed by him before the food is put into the ovens, steamers or boilers to cook. (f) The table space in the cookhouse or preparation room will be allotted to the different messes in such a way that meat can be cut up on one cutting-up board and pastry prepared on another table or board, etc. (g) The serjeant or senior cook will closely supervise the various dishes during the process of cooking and will be held responsible for badly cooked food and any waste of good material. |