the royal canadian navy recipe manual - for ?· the royal canadian navy recipe manual ... bread...

Download THE ROYAL CANADIAN NAVY RECIPE MANUAL - For ?· THE ROYAL CANADIAN NAVY RECIPE MANUAL ... Bread and…

Post on 24-Jul-2018

212 views

Category:

Documents

0 download

Embed Size (px)

TRANSCRIPT

  • THE ROYAL CANADIAN NAVY RECIPE

    MANUAL

    OLD NAVAL RECIPES

  • ACKNOWLEDGEMENT

    From the days of broadside messing in the early ships of the Royal Canadian Navy, to the cafeteria-style messing of todays Navy, there has been a variety of sources provided to the ships cooks to ensure that a good standard of feeding was possible. BRCN 3102, the RCN Recipe Manual, for example, published on 1 May 1948, and the Canadian Forces Recipes (CFP 225), developed and introduced in the 60s recognized the importance of good nutritional meals for personnel who serve at sea. The introduction of Food for Fifty by Sina Faye Fowler and Bessie Brooks West along with Joy of Cooking (Bobbs-Merrill Company Inc.) demonstrated the value of providing variety and recognition that our cooks, even in restricted quarters and often difficult and uncomfortable conditions, have the imagination and ability to go beyond the normal meal and exercise a professional culinary skill. In these early days when the duty mess man drew the meal for his assigned mess from the forward galley and bakery, and with great dexterity maneuvered himself and the rapidly cooling food to his messmates, it was by necessity one choice. Galley facilities, availability of victuals, and the mode of messing dictated this. Now however, modern equipment and cafeterias, modern food processes and even better cooks training an excellent variety of nutritious, well-presented meals are produced in our ships.

    But we should not forget the past. Many of the recipes in the early cookbooks were tried and true and are as good today as they ever were. True, they call for some added steps, but they serve to remind us of the tradition of feeding at sea and the pride of the naval cook in being able to feed the ships company under all conditions.

  • CHEESE DISHES ....................................................................................................................................................20

    Cheese Rarebit .....................................................................................................................................................20 Mexican Rarebit ...................................................................................................................................................20 Macaroni and Cheese ...........................................................................................................................................21 Macaroni, Tomato and Cheese .............................................................................................................................22 Spanish Rice .........................................................................................................................................................23 Spanish Rice with Frankfurters ............................................................................................................................23

    BAKING ..................................................................................................................................................................23 Terms used in Baking ...........................................................................................................................................24 Pan Grease for Baking..........................................................................................................................................25 Pan Grease using Soya Flour ...............................................................................................................................25

    Bread and Sweet Doughs ........................................................................................................................................25 Characteristics of Well-Made Bread ....................................................................................................................25 Straight Dough Method ........................................................................................................................................26 Sponge- Dough Method .......................................................................................................................................26 100 % Whole Wheat Bread ..................................................................................................................................27 Brown Bread (66% whole-wheat) ........................................................................................................................28 White Bread (Straight Dough Method) ................................................................................................................28 Raisin Bread (Straight Dough Method) ................................................................................................................29 Plain Rolls (Straight Dough Method) ...................................................................................................................29 Parker House Rolls (Recipe for Plain Rolls) ........................................................................................................30

    Use of Stale Bread ....................................................................................................................................................30 Buttered Bread Crumbs ........................................................................................................................................30 Melba Toast ..........................................................................................................................................................31 Dry Bread Crumbs ...............................................................................................................................................31

    Bread Troubles .........................................................................................................................................................31 Sour Bread ............................................................................................................................................................31 Uneven Texture ....................................................................................................................................................32 Too Close a Texture .............................................................................................................................................32 Too Course a Texture ...........................................................................................................................................32 Thick, Hard Crust .................................................................................................................................................32

    Sweet Doughs .........................................................................................................................................................32 Basic Sweet Dough ..............................................................................................................................................33 Cinnamon Rolls ....................................................................................................................................................33 Egg Wash for Cinnamon Rolls .............................................................................................................................34 Vanilla Water Icing ..............................................................................................................................................35 Rolled Coffee Cake ..............................................................................................................................................35 Coffee Cake with Topping ...................................................................................................................................36 Cinnamon and Butter ...........................................................................................................................................36 Streusel Topping ..................................................................................................................................................36 Raisin Buns ..........................................................................................................................................................37 Glaze ....................................................................................................................................................................37 Hot-Cross Buns ....................................................................................................................................................38 Yeast-Raised Doughnuts ......................................................................................................................................38

    Baking Large Quantity .............................................................................................................................................39 Machine Made Bread ...........................................................................................................................................39 Method for Sponge-Dough ...................................................................................................................................39 100% Whole Wheat Bread ...................................................................................................................................40 Brown Bread (50% Whole Wheat) ......................................................................................................................41 White Bread ............................................................................................................................

Recommended

View more >