Existing comment:
World War Two: Beans, Butter, and Bullets
World War Forces Greater Modernization:
* Provisioning at sea improved
* Special crew needs determine menus
* Use of dehydrated foods expanded: eggs, milk, SPAM, fruits, vegetables
* Ship's cook and baker appears in 1942 for merchant marine vessels
* The Cookbook of the United States Navy published in 1945 (522 recipes)
* Cooking staff receives special training
* Commissary Department established, headed by an officer trained in mess management
* Enlisted personnel may be advanced as additional skills are obtained
* People of color and foreign nationals limited to food preparation duties
* Gas-fired grills replaced wood and coal-fired stoves
* Steam kettles and electric ovens with temperature controls
World War Two Menus:
* Macaroni Republic
* Shrimp chop suey
* Bean soup
* Beef stew
* Baked chicken with noodles
* Corned beef and cabbage
* Escalloped potatoes
* Stuffed bell peppers
* Parker House rolls
* Bread pudding, strawberry chiffon pie
Beef Stew for 2500:
* 630 pounds beef, boneless
* 8.5 pounds salt
* 11.25 ounces of pepper
* 33.75 pounds of flour
* 33.75 pounds of fat
* 90 gallons beef stock
* 112.5 pounds peas, fresh or frozen
* 270 pounds tomatoes
* 135 pounds onions, small, quartered
* 135 pounds carrots, sliced or cubed
* 270 pounds potatoes, cubed
* 112.5 pounds flour (for gravy)
* 4.25 gallons water, cold
Improved food preparation for the fleet:
* Improved training of personnel in mess management and food preparation.
* Sophisticated food preparation equipment such as clam shell grills, combination ovens, Skittles and condiment dispensers
* New food items such as 90 day eggs, pre-cut meats in steak, roast, meat patties, skinless, boneless chicken breasts.
* Pre-breaded pork chops and veal steaks.
* Less fat and salt, more fiber, tripling of vegetable and fruit consumption
* Pre-cooked bacon, meat patties, deep fried chicken, vegetable and beef lasagna, macaroni salad
* Dehydrated pork chops, green beans, cottage cheese, and soups
* Cook-freeze-heat items such as meat loaf, Salisbury steak and gravies.
Modern mess management:
* Rate changes from cook, to commissaryman, to mess management specialist to culinary arts specialist.
* Ney Award established in 1958
* Navy Food Management teams travel throughout the fleets to train aboard ships at sea
* Training of staff includes advanced studies in Culinary Institute of America (150 per year)
* Fleet staffing of one Culinary Arts Specialist per 100 in crew, plus three to four mess cooks
Modern Navy Menus:
* New England clam or fish chowder
* Potatoes au gratin
* Monterey egg bake
* Creamed chipped beef (SOS)
* Noodles Jefferson
* Frijole salad
* Baked stuffed pork chops
* Barbecued spareribs
* Steak, cheese and onion submarine
* Vegetable lasagna
Navy Food Jargon:
* Sandwich = "Banjo"
* Treat or Award = "Benny"
* Coffee with cream and sugar = "Blond & Sweet"
* Pancakes = "Collision Mats"
* Fried mystery meat = "Critter Fritters"
* Soft-serve ice cream = "Dog"
* Chicken a la King = "Dynamited Chicken"
* Tapioca Pudding = "Fisheyes"
* Oatmeal = "Lagging Paste"
* Black coffee = "Mud"
* Candy = "Pogy Bait"
* Hot dogs = "Rollers"
* Hamburgers = "Sliders"
* Cheeseburgers = "Sliders with lids"
* Sausages = "Snorkers" |