Armed Forces Recipe Service
Encyclopedia
The Armed Forces Recipe Service is a compendium of high-volume foodservice
recipes written and updated regularly by the United States Department of Defense
Natick Laboratories, and used not only by military cooks but by institutional and catering
operations. It originated in 1969 as a consolidation of the cooking manuals of the four main services, and is based on previous military publications dating back to the first standardization efforts in the US Army in 1896. Recipes are based primarily on American cookery
, though with the addition of specialized items such as vegetarian, kosher, and halal
recipes to meet more specialized needs of those being served. The Service database is now distributed by the Joint Culinary Center of Excellence, a division of the US Army Quartermaster School based in Fort Lee, Virginia
.
Each recipe card has a standardized format; each recipe is calibrated to feed 100 people, with a basic nutritional analysis across the top of the card. Traditionally available primarily in print format, the AFRS database is also available electronically.
Foodservice
Food Service or catering industry defines those businesses, institutions, and companies responsible for any meal prepared outside the home...
recipes written and updated regularly by the United States Department of Defense
United States Department of Defense
The United States Department of Defense is the U.S...
Natick Laboratories, and used not only by military cooks but by institutional and catering
Catering
Catering is the business of providing foodservice at a remote site or a site such as a hotel, public house , or other location.-Mobile catering:A mobile caterer serves food directly from a vehicle or cart that is designed for the purpose...
operations. It originated in 1969 as a consolidation of the cooking manuals of the four main services, and is based on previous military publications dating back to the first standardization efforts in the US Army in 1896. Recipes are based primarily on American cookery
Cuisine of the United States
American cuisine is a style of food preparation originating from the United States of America. European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter...
, though with the addition of specialized items such as vegetarian, kosher, and halal
Halal
Halal is a term designating any object or an action which is permissible to use or engage in, according to Islamic law. The term is used to designate food seen as permissible according to Islamic law...
recipes to meet more specialized needs of those being served. The Service database is now distributed by the Joint Culinary Center of Excellence, a division of the US Army Quartermaster School based in Fort Lee, Virginia
Fort Lee, Virginia
Fort Lee is a census-designated place in Prince George County, Virginia, United States. The population was 7,269 at the 2000 census.Fort Lee is a United States Army post and headquarters of the U.S. Army Combined Arms Support Command / Sustainment Center of Excellence , the U.S. Army Quartermaster...
.
Each recipe card has a standardized format; each recipe is calibrated to feed 100 people, with a basic nutritional analysis across the top of the card. Traditionally available primarily in print format, the AFRS database is also available electronically.
External links
- US Army Quartermaster Center Joint Culinary Center for Excellence including the full AFRS recipe index http://www.quartermaster.army.mil/jccoe/publications/recipes/recipes.zip as well as numerous supporting documents regarding military food service procedures (backup link here
- Article on the history and current direction of the AFRS at the Natick Labs website