MCO P10110.42B governs standardized recipes and food preparation for military food service operations.
View MCO P10110.42B on armypubs.army.mil
It contains tested recipes yielding 100 portions, recipe conversion information, and guidelines for beverages, breads, cakes, cookies, and other foods. Recipes specify ingredients, measures, weights, yields, and preparation details for product quality, consistency, and yield.
Applies to: This recipe service is available for use by all Military Services and was coordinated and developed by technical representatives from each of the following:
Standardized recipes are a necessity for a well-run food service operation. All of the recipes have been developed, tested and standardized for product quality, consistency and yield.
The yield for each recipe in the Armed Forces Recipe is generally given as 100 portions and in some recipes in count or volume, e.g., 2 pans, 8 loaves, 6-1/2 gallons.
Dry milk reconstitutes more easily in warm water. It should be stirred into the water with a circular motion using a whip or slotted spoon. (paragraph 1)
Use the proportion of 3/4 pound of coffee to 2-3/4 gallons of water for a standard strength brew. (paragraph 2)
Retarded sweet dough may be held in refrigeration below 40° F. as long as 24 hours. (paragraph 7)