A duty of maximum importance is the proper subsistence of the troops. The value of food when served depends upon the ability of the system to appropriate it to the needs of the body. Cooking changes food into more soluble forms and renders it more nutritious and appetizing. The application of heat destroys most disease germs, parasites, and dangerous organisms that the food may contain. This applies to both animal and vegetable food. The cooking of meat brings out the flavor and odor of the extractives and softens the glutenoids of the connective tissues, making the meat more tender. Extreme heat, however, has a tendency to harden the lean portions (albuminoids) and decrease the flavor. Meats lose much weight in cooking, mainly through the loss of water. The nutritive value of beef soup depends upon the substances dissolved by the water out of the meat, bones, and gristle. In many vegetables the valuable portions (carbohydrates) are contained in tiny cells with thick walls on which the digestive juices have little effect. The heat of cooking ruptures these walls and makes the starch more soluble. The heat tends also to produce agreeable flavors by changing the starch into sugar. Flour is made more palatable in the form of bread, cake, and pastry through the use of compressed air, yeast, or baking powder.
An interested commanding officer, an efficient mess sergeant, good cooks, suitable equipment are essential for a successful mess. The organization commander must study the ration and its possibilities, developing himself by observation, experiment, and supervision. No part of his duties is so easily mastered and yet so generally neglected. He should first learn what constitutes the ration and actually make a drawing of it from the Supply Department in order that he may see it in bulk and appreciate just what there is to work with.
Cooking meat brings out its flavor, but extreme heat can harden lean portions. Meats lose weight during cooking due to water loss. The nutritive value of beef soup depends on the substances dissolved from the meat, bones, and gristle. Vegetables' valuable parts are in tiny cells that cooking breaks down.
<Callout type="important" title="Proper Cooking Temperature">Cooking at too high a temperature can harden lean portions and reduce flavor.</Callout>
Potatoes must be peeled thin or not at all, and bread served in small quantities. Untouched food left over from each meal should be carefully preserved and used for subsequent meals. Mess waste is usually due to improper preparation, cooking too much, or wasteful habits of the cooks or men.
<Callout type="warning" title="Proper Food Storage">Perishable foods must be carefully preserved; they must be consumed before others deteriorate.</Callout>
Kitchen cleanliness comprises that of cooks and equipment. Cooks who are personally neat and clean almost invariably have clean kitchens. They should be required to keep the face and hands clean, and the face shaved. The kitchen equipment should be clean.
<Callout type="tip" title="Efficient Kitchen Management">An officer's presence in the kitchen during meal service promotes efficiency.</Callout>
A well-balanced ration is one that supplies proper nourishment to the body without waste excess. The principal food ingredients are protein, fat, carbohydrates, mineral matter, and water. Protein occurs most abundantly in animal foods, meats, fish, eggs, dairy products, and dried legumes.
<Callout type="risk" title="Infectious Meats">Infected meats may transmit diseases such as tuberculosis, typhoid fever, anthrax, and certain ailments caused by bacteria.</Callout>
Fats generate heat and warmth; they are found abundantly in meat, butter, olives, oatmeal, corn, and nuts. Carbohydrates include starches, sugar, and fiber of plants. They are the source of body energy and may be converted into fat but not interchangeable as they have different functions.
<Callout type="gear" title="Field Kitchen Equipment">Proper kitchen equipment is essential for efficient food preparation.</Callout>
A proper ration must be a mixed one, the excess of a particular element in one article being offset by its deficiency in another. This conclusion is the result not only of scientific investigation but also of practical experience.
<Callout type="beginner" title="Balanced Rations">Combining foods like bread and butter or beans and bacon can provide balanced nutrition.</Callout>
Key Takeaways
- Proper food preparation and sanitation are crucial for maintaining troop health.
- A well-balanced ration is essential to provide proper nourishment without waste.
- Cooking methods can affect the flavor, texture, and nutritional value of food.
Practical Tips
- Ensure that cooks have a good knowledge of seasoning to improve flavors and promote digestion.
- Store perishable foods properly to prevent spoilage and maintain their quality.
- Regularly inspect kitchen cleanliness and equipment to ensure hygiene standards are met.
Warnings & Risks
- Be cautious with meats that may be infected, as they can transmit diseases like tuberculosis or typhoid fever.
- Avoid cooking at excessively high temperatures to prevent hardening of lean portions and loss of flavor.
- Proper storage of leftover food is critical to avoid waste and maintain nutritional value.
Modern Application
While the techniques described in this chapter are rooted in historical practices, many principles still apply today. Proper food preparation and sanitation remain crucial for preventing disease and maintaining health during emergencies or survival situations. Modern advancements have improved food preservation methods but the core knowledge of balanced rations and proper cooking techniques remains invaluable.
Frequently Asked Questions
Q: How can cooks prevent waste when preparing meals in the field?
Cooks should not cook more than the day's allowance, carefully preserve perishable foods, and use leftovers to create new dishes. Proper preparation and serving of suitable quantities are key.
Q: What is the importance of a balanced ration for troops?
A well-balanced ration provides proper nourishment by supplying proteins, fats, carbohydrates, mineral matter, and water in the right proportions to meet the body's needs without waste.
Q: How can cooks improve the flavor of food during field cooking?
Cooks should use appropriate seasoning, as mentioned in the text. Condiments and spices are valuable for improving flavors and promoting digestion.