Feeding in Flight

Domain, Google-digitized / http://www.hathitrust.
org/access_use#pd-google
Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google

S
s,
5.
to the Navy Cook Book. It is issued as an aid
ansport officers, squadron transportation officers,
hips' cooks, flight orderlies and any other personnel
ration, and service of flight rations.
and Accounts.

wind" oven,
t 11
nus) 18
32
fancy.
idance is
the flight
t of this
dance by
prepared,
ht crews
their meals
ets while in
m efficiency
equally
ht should
than 5 to 6
more after
ck meal before
tend 3 to 4
with a
he plane.
the develop-
al deter-
nel due to the
craft. Pilot
, poor muscle
nnel en-
than the
ng ground
vital for pro-
ontrol of body
alories needed
nergy ex-
men will
r day, the
forming
re required,
tamins and
e them in
served in the
y food factors
er the sub-
ed as hot
onents. Some
se kinds of
aircraft, the
amount of
of meals
assigned
e airborne
provides
here only a
, it is neces-
or sandwich
ot carry
nents such as
ble for the
r aviation
ear the ready
he num-
ortant factor
cold meals
DING
borne
nd/or service
have been
nd
ric power
generator as
od.
tal cook-
aced for the
tes are
ditional infor-
art, page 11.
ng switch
pan on it.
o "high."
"medium"
the food, if
eaning.
clean with
l surface
ats and eggs
of heating
plates. For
11.
witch to
d on it.
o "high."
"medium"
the food, if
still warm
extra fat
has a
d wipe
r.
ainer used
eating ele-
nd is wired
informa-
page 11.
in for
he cup and
heating
up of
r boxes de-
d galley until re-
line in plane
d is served. During
maintained at a tem-
y means of ther-
en held in AC!-1
chest to ground
wells, sterilize and air
n inside and out.
lectrical elements
maged if allowed to
s used for the
ng of frozen, pre-
are insulated cabinet
nstalled between
installed in the back
the heating elements
off the elements circu-
e built in each side
s. Special processed
ave individual por-
he capacity of the
ditional information
ind" oven, see
et dial on "Pre-
nd of preheating
this point is approx-
ked food (Maxson
the plate containing
d the vegetables at
tes to cover vege-
from surface drying.
tely 15 minutes.
heating period. At
ure of the food is
econd group of
ated.
wash in soap suds,
horoughly with a
in drawer ready
ectrically heated
temperature of hot
ey or for heating
ed procedure for
ggested for the AG-1
rmation concern-
chart, page 12.
y equipment is a
in which deep food
hot plates, grills or
e top surface
are fits in the
hot chest
are for it given
ment.
eal for
n to the
ests, others
tes. For addi-
unit see
utes in
r)
containing food in
acking food.
d galley until re-
line in plane imme-
d is served. During
maintained at a-
F. by means of
t.
en held in AG-1
plates. Serve food
or transfer to food
d warm. This method
while additional
epared.
t chests to ground
ir dry upside down
n inside and out.
lectrical elements
maged if allowed to
ch is installed in
ith cloth and
h and clear water.
in 2 separate
by clamps. The lower
ves and drawers.
d wells, coffee tank,
t of the unit is un-
hen it is used for
ally cooked food
general mess galley
ormation concern-
page 13.
ound galley. Pack
unit for delivery to
r line in aircraft as
has been served.
t on grill and in
d grease cup,
ease spilled into the
he elemnets.
ction of unit to
ir dry upside down
oughly clean inside
er. The electrical
e damaged if allowed
ur with cleanser
d in clear water.
cup and wash.

carrier
5 gallons for
of 1 or 2-
formation
chart,
lley. Pack
uipment needs to
al equipment, such
olator, serviceware. a
n*, and a refrig-
meals are being
sary to issue all of
few of these items
used are the Flex-
quart size, coffee pots,
cher knives, serving
rs.
cooker with water.
ot overload cooker.
e lowered edge
side. Never force the
on adjustment
f cooker.
gether, with hook
. Cover will imme-
mly together.
it to fall under and
r handles to seal
position.
or lioiling water
cking.
ce pans in food
ssary loss of heat.
o aircraft imme-
after takeoff.
r to ground
sterilize and air dry
soapsuds. Rinse.
eave open to air dry.
r. Heat until steam
rom vent pipe.
e as soon as a
rom vent pipe, indi-
of air. In 2 or 3
cator will move
he vent weight begin
es that 15 pounds
fact that the
es not mean the
unting cooking time
Vegetable Cooking
e cooker, page 29,
nd of cooking
o. This requires
ime cooking con-
e vent weight imme-
when pressure reaches
oving cooker. Pres-
nutes, as indicated
side of indicator.
ndles to disengage
and flip it upwards
down ready for
which it was put
ve.
oking canned foods.
id or juices into
ure is reached. Re-
oard aircraft for the
aircraft they are
tric hot plates.
rforated basket
er into percolator.
ee into basket.
et in percolator.
ate. Heat until
ength.
using in hot soap-
se. Unless a coffee
clean, the flavor of
ay be plastic plates
bowls, or paper plates
most satisfactory in
t be properly cleaned
a ground galley.
n quantity allow-
ach man. The prac-
meals in flight is for
time. Since the men
ble for the silverware
and thus reduce the
ied. This procedure
lverware can be
re not equipped for
re this condition
d be provided for all.

T
d:
or
aintaining
od. Food
cient in quan-
hat served
e total ration
uirements for
ty.
arbohy-
l for personnel
or flight
e recom-
e servings of
ngs of vege-
hich is a green
of fruit, one
atoes; 2 or
gg; 1 pint of
fats; and
te.
ame man-
oods to be
an extent
s do not
er, it is the
now their
n the past and
cause trouble.
se foods that
n personnel
dried beans
, fatty or rich
es are found
nt.
h inade-
en to become
rform their
s desirable
lights of
hment avail-
quently the
by several
A few other-
mptoms
ay supervene
hat pilot
sugar which
ugar symp-
on of about
period. If the
m climates,
able.
motion of
erably affected
o have eaten
ceptible to air-
umed a meal
oods or those
sonnel are
od should
vating their
rline con-
at mental
ral comfort
d by eating
zones, personnel
tions may be fur-
after the flight when
such personnel are
operations."
aviation personnel
ght if the flight goes
st meal and is to last
are carried for con-
nack or meal is not
e made to see that
ns are not without
5 to 6 hours.
able for carrier
nvenient to the ready
ving are: Sand-
cookies, and bev-
at may be carried for
available here also.
aking sandwiches
k. If sandwiches
m by carrier aviation
ght, commissary
on given on pages
of sandwiches not
ause they are poten-
eding can be cared
ilities. On those
n combat zones
not physically ready
ld (return to the
nt of food they may
r recovery period.
o cover as
ial problems
ersonnel and
from
so taken
s types of
rent facilities
some of these
he menu
NG
pages 18
ollowing
or
d in
e air-
ight.
ntheses
the menus,
d can be
se of a
The mean-
key at the
meals is
ming unit,
organizing a
nu card, for
with the pro-
the menu
eep
o-
nit
hes on
ok Book.
paration
27 to 29.
ONS
y 12 men, 3 meals
on the use of precooked or partially cooked food and the preparation of supplemental food in flight

use of precooked or partially cooked food
men, 2 meals
ONS
ately 12 man, 2 meals
on the use of precooked or partially cooked food
ad

ee of precooked food

ONS
Serves approximately 25 men, 1 meal
on the use of precooked food
he preparation of sandwiches in flight.
osed of precooked frozen foods which are supplemented by breads, soups, beverages or desserts
MEN
use of canned products and are prepared in flight, using hot plates or grills, and hot cup
se in in-flight The exact contents are as follows:
ases of emergency 5 sucrose-citric acid tablets
andon ship. 10 sucrose-lipid citric acid tablets
nsists of 2 types of 8 sucrose malted milk tablets
ets, chewing gum, 2 multivitamin tablets
wing gum tablets
s an im-
e of men.
in the prepa-
eral mess
orale of the
tractive, and
ng requires
hich are
ooked or
ons.
meat.
t, into
his will insure
oked meat.
s the most
ce braised
moisture, the
he steam
od pans in
ng unit
e take-off.
ly covered
re of broiled
urs. For
needs to be
oid having
This pro-
nt of the
roasted
ef and
vy, canned.
enus only
been pre-
ness as if
y, if it is to
ch is not
oneness
d units and
the unit is
ring the
Time-
k Cook.
mmended
table for
ATS
pefruit and orange,
and celery, pack and
Gelatin and other
ire packing in indi-
ps. A minimum of
d, since it requires
t.
re serving. Pack
all jars or paper con-
used for salads.
a solution of lemon
ter to prevent dis-
s such as grape-
mon juice powder,
of lemon juice. Toss
letely cover the cut
arrot strips, celery
per to prevent drying.
ure before packing
ery aboard aircraft.
ers of warming
nned soups may be
he aircraft.
ying.
add variety to the
ells of warming
when space is
ntly. These desserts
sily.
ons just before
ngs in individual
arge container.
as custards, soft
uddings in flight.
arry and are readily
nder long holding
tions.
it at the beginning
between-meal snack.
es in a supple-
g all fresh fruit
skin on.
them more accept-
ry in tropical climates.
ocolate in aircraft
or making beverages
re cooker.
les, if equipment
d for preparation
ked in food pans of
if necessary.
s bottles or carry
tainers if this type
tainers are light in
after use.

times IN MINUTES for precooking
which
ccur under
general mess
ultiply rap-
ours or more,
nge from
etween the
the service
hours after
thoroughly
wer, or held
or higher.
often is
d at a tem-
or higher.
ould be pre-
me of delivery
galley
ming unit in
an electrical
rature for
ed for flight
to maintain
erature re-
d of time.
nation
ood must be
und galleys
y equipment
lously clean.
d equip-
preparing
galley for
on. This
in water
40 F., then
80 F. or
pen rack to
ng warming
ch heating
ge the
alled in
after each
eliminate the
ors from any
se odors often
ersonnel.
amina-
o the growth
ng can be
are cream
les, chopped
gg for sand-
d puffs
be served
vailable.
n meat items
sh meat.
with cream
rom the
oft in the
FLIGHT RATIONS
ns is authorized in
moranda, art. 1320-8,
Subparagraph (e) of
curement and issue
"Any supply officer
s specified in sub-
tions by transfer on
rs having stock
ion, ship's store, or
by open purchase
is available. Supply
d large seaplane
procure and carry
lane tenders (AVP)
ities required to
ing needs; any stock
xceed two weeks
supply officers are
ms in such quantities
ate issue when none
s of supply is avail-
s to plane crews."
e must be taken
ly authorized and is
ve flight rations.
nda, art. 1320-8,
subpar. (g), states:
the form of pre-
tion components.
provisions issued
The value of pro-
eals will not exceed
for dinner, and 40
only on the
on commander, or
n, by any subordinate
officer, or squadron
ired, the squad-
ce, or by his direc-
mmander, air trans-
ortation officer, will
officer sufficiently
ture of the plane, of
meals required for
plane concerned.
or issue of flight
g information:
uired (one ration
or ration com-
sued will be ob-
ch rations are
receipt for flight
upply (commissary)
is shown at the
ounts Memoranda,
dron
ue of
ounts Memoranda, art. 1320-8
ssued as indicated below, in accordance
e.
ed in flight operations.
each person
ed
are
dicate which one)
ht ration will be furnished without
m status.
on meals
g rations from Supply Officer.
E: 1945 660797

Feeding in Flight

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Feeding in Flight

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Domain, Google-digitized / http://www.hathitrust.

Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google

Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google

to the Navy Cook Book. It is issued as an aid

ansport officers, squadron transportation officers,

hips' cooks, flight orderlies and any other personnel

ration, and service of flight rations.

Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google

Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google

Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google

nel due to the

vital for pro-

Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google

ble for the

ear the ready

Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google

aced for the

art, page 11.

ats and eggs

Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google

d galley until re-

wells, sterilize and air

n inside and out.

s used for the

are insulated cabinet

installed in the back

the heating elements

off the elements circu-

e built in each side

ave individual por-

ind" oven, see

this point is approx-

ked food (Maxson

Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google

the plate containing

tes to cover vege-

from surface drying.

ure of the food is

wash in soap suds,

ggested for the AG-1

chart, page 12.

in which deep food

hot plates, grills or

are fits in the

are for it given

tes. For addi-

Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google

d galley until re-

line in plane imme-

plates. Serve food

d warm. This method

ir dry upside down

n inside and out.

ith cloth and

h and clear water.

by clamps. The lower

ves and drawers.

d wells, coffee tank,

Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google

t of the unit is un-

hen it is used for

ally cooked food

general mess galley

ound galley. Pack