xt744j0b000v https://exploreuk.uky.edu/dips/xt744j0b000v/data/mets.xml United States. Department of the Army United States United States. Department of the Army 1986 recipes D 101.11:10-412/985 English For sale by the Supt. of Docs., U.S. G.P.O  This digital resource may be freely searched and displayed in accordance with U. S. copyright laws U.S. Military Recipe Collection Cooking for military personnel Armed Forces Recipe Service, Beverages, 1986 text image 1 v. (various pagings), col. ill, 13 x 21 cm. Call Number: D 101.11:10-412/985 Armed Forces Recipe Service, Beverages, 1986 1986 1986 2022 true xt744j0b000v section xt744j0b000v    

C. BEVERAGES

 

   

 C. BEVERAGES No. 0

 

Beverage Bases, Powdered.
Fruit Flavored, Guidelines
for
Brewing Coffee, Guidelines for
Fruit and Vegetable Juices.
Guidelines for ..............
Cocoa, Hot
Whipped ...................
Coffee
Automatic Coffee Maker .....
Automatic Urn ..............
Instant Freeze—Dried ........
Manual Urn
Fruit Punch ...................
Lime Lemon
Juice, Cocktail
Grapefruit and Pineapple . . .
Orange and Pineapple ......

CH—3

 

Lemonade ....................
Limeade ......................
Orangeade ...................
Pineappleade .................
Tea, Hot ......................
Tea, Iced (Instant) .............
Black, Loose ................
Tea, Iced (Instant for
Dispenser) ..................
Tea, Iced (Instant, with Lemon
and Sugar for Dispenser)

Card
No.

C—8
C—8—l
C~—lO
C—ll
C—12
C—13
C—13—3

C—l3—l

C—l3—2

 

 C-G BEVERAGES No. l
GUIDELINES FOR BREWING COFFEE

Measure or weigh quantities of water and coffee carefully. Prepare only in amounts necessary to maintain
continuous service. Urn coffee held 1 hour or longer and automatic coffee maker coffee held 30 minutes or longer
deteriorates in flavor and loses its aroma.

Use the proportion of 374 pound of coffee to 2% gallons of water for a standard strength brew. 1 lb 14 oz of coffee and
8% gallons of freshly drawn boiling water will yield approximately 100 (8 ounce) servings.

Ingredients for a good coffee brew are fresh coffee and freshly boiling water. Water that has been boiled a long
time will have a flat taste which will affect the brew.

For an ideal brew, boiling water should pass through coffee within 4 to 6 minutes.

Keep equipment clean. Clean immediately after each use to prevent rancidity.

Urns and um baskets should be washed with hot water and special urn cleaner or baking soda. (Do not use soap
or detergent powder.) Rinse with clear water. When not in use, leave 1 or 2 gallons of clear water in urn. Drain
before making coffee.

When using new urn bags: A new urn bag should be thoroughly rinsed in hot water before using. After using, urn
bags should be thoroughly rinsed in clear, hot water; keep submerged in cold water until next use.

Faucets and glass gauges should be cleaned often with gauge brushes, hot water, and um cleaner or baking
soda. Rinse with clear water. Caps on faucets and gauges are removable to permit cleaning.

NOTE: For a stronger brewed cup of coffee, use the proportion of 2 lb 8 oz coffee to 63/4 gal water.

CH-l

 

 C. BEVERAGES No. 1
HOT COCOA

 

YIELD: 100 Portions (61/4 Gallons) EACH PORTION: 8 Ounces

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Cocoa ............. . . . . 1 qt ..... . Combine cocoa, salt, and sugar.
Salt ............... 11/2 tsp . .
Sugar, granulated . 2 qt .....

 

Water, cold ........ 11/2 qt . . . . Add water; mix. Heat to boiling
point; reduce heat; simmer 5
minutes.

 

Milk, nonfat, dry . .. 4 lb 8 oz 33/4 qt . .. . Reconstitute milk; add to cocoa
syrup, stirring constantly. Add
vanilla; mix until well blended.
Water, warm 51/4 gal .. . Heat to just below boiling. DO
NOT BOIL.
Vanilla (optional) . . 2 tbsp . . . . Serve hot.

 

 

 

 

 

 

 

 

 C. BEVERAGES No. 1

NOTE: 1. Cocoa may be served with miniature marshmallows. 8 oz (41/2 cups) marshmallows
Will yield 4 to 5 marshmallows per serving of cocoa.
2. It 6 oz portions are desired, prepare 3/4 basic recipe.

VARIATION

1. HOT WHIPPED COCOA: Omit Steps 1 through 4. Place 6 1b Cocoa Beverage Powder in

dispenser container. Follow manufacturer's directions for preparation and dispensing of
cocoa. Follow Step 5. EACH PORTION: 6 ounces.

 

 COFFEE C. BEVERAGES No. 2

(Instant Freeze—Dried)

 

YIELD: 100 Portions (6% Gallons) EACH PORTION: 8 Ounces

 

INGREDIENTS WEIGHTS MEASURES METHOD

Coffee, instant, 31/2 cups 1. Add coffee to water. Stir until
freeze—dried (1—8 oz dissolved.

Pg) 2. Keep hot. DO NOT BOIL.
Water, boiling . . . . 6% gal . .

 

 

 

 

 

 

 

 

NOTE: 1. Omit Steps 1 and 2 if using an instant coffee dispenser. Place 8 oz freeze—dried instant
coffee in dispenser jar. Follow dispenser manufacturer's directions for preparation and

dispensing of coffee.
2. In Step 1, if 6 oz portions are desired, use 6 oz freeze—dried instant coffee and

approximately 4% gal boiling water.

 

 GUIDELINES FOR FRUIT AND VEGETABLE IUICES
(Single Strength. Concentrated and Instant)

C—G. BEVERAGES No.

 

CAN SIZE

AMOUNTS
FOR 1
GALLON
(128 oz)

AMOUNTS FOR
31/8 GALLONS
(100-4 oz
portions)

 

l. Iuice, Canned, Single Strength
Apple, cranberry cocktail, grape.
grapefruit, grapefruit and orange,
orange, pineapple, tomato and
vegetable

46 fl oz (No.
3 cyl)

23/4 cans...

83/4 cans

 

2. Juice, Canned, Concentrated
Tomato

 

 

3. Iuice, Canned, Frozen, Concentrated
(3 plus 1)

Apple, grape, grapefruit, orange . . .

 

 

31/8 cans
9% qt .........

 

 

 

(OVER)

 

  

 

CAN SIZE

AMOUNTS
FOR 1
GALLON
(128 oz)

AMOUNTS FOR
31/3 GALLONS
(100-4 oz
portions)

 

4. Iuice, Canned, Instant
Grape ............................
Water

Grapefruit, orange ................

 

 

lcan
33/4qt

1 can

33/4qt

 

31/8 cans
11% qt ........
31/8 cans
113/4 qt ........

 

1. For 6 oz portion: prepare 11/2 recipes; for 8 oz portion, prepare 2 recipes.

2. Prepare and refrigerate instant fruit juices overnight to ensure thorough chilling.
DO NOT ADD ICE, as it produces a diluted, unacceptable product.

 

 

 C. BEVERAGES No. 3

COFFEE
(Automatic Coffee Maker)

 

YIELD: 100 Portions (l4 Pots) EACH PORTION: 8 Ounces

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Coffee, roasted, 2 lb 2 oz 25/8 qt . . . . . Place filter paper in brewing fun-
ground nel.

. Spread coffee evenly in filter.

. Slide funnel into brewer; place
empty pot on heating element.

. Press switch to start automatic
brewing cycle.

. Let water drip through com-
pletely; discard grounds.

 

 

 

 

 

 

 

 

 Serve coffee Within 30 minutes.

. Check water temperature. The water filtered through the grounds must be 200‘? to
ensure that the coffee from the brewing chamber will be at least 190?

. For 5 oz portion: In Step 1, use 1 1b 8 oz (17/8 qt) roasted and ground coffee. YIELD: 10 pots.
. For 1 pot: Use 21/2 ounces (3/4 cup) roasted, ground coffee. YIELD: 56 oz (1% qt). NOTE: ll—
5 oz portions/pot or 7—8 oz portions/pot.

. For stronger brew, use 2 lb 18 oz (31/2 qt) roasted, ground coffee for 8 oz portion; for 5 oz
portion, use 2 lb (21/2 qt) roasted, ground coffee.

. Pots should be cleaned after each use. Follow manufacturer's directions for cleaning.
. Coffee Maker Production Rates: 2 to 3 minutes to reach water temperature

4 minutes brewing time

1 pot in average of 7 minutes
8 pots per hour

 

 C-G. BEVERAGES No. 3
GUIDELINES FOR USE OF POWDERED BEVERAGE BASES (FRUIT FLAVORED)

YIELD: 100 Portions (61/4 Gallons) EACH PORTION: 1 Cup (8 Ounces)

 

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Beverage base, . 1Acup 1. Combine beverage base and
powdered, fruit (114-5 sugar.
flavored, punch gal
flavor yield
pkg)
Sugar, granulated . . 23/4 qt . . . .

Water, cold ........ 6 gal . . . . I 2. Add water. Stir until dissolved.

 

 

 

 

 

 

 

 

NOTE: 1. Other flavors (orange, lemonade, grape, cherry, lemon-lime, strawberry) may be used
in Step 1.
2. In Step 2, 3 gal (12 lb) ice, crushed or cubed and 51/4 gal water may be used.
3. Beverage base, powered, fruit flavored, orange, cherry and strawberry, may be used
as a flavoring for milk shakes using dehydrated ice milk-milk shake mix, vanilla. See
Recipe Nos. 1-24-9, 10 and 11.

 

 C. BEVERAGES No. 4

COFFEE
(Kettle Method)

YIELD: 100 Portions (61A Gallons) EACH PORTION: 8 Ounces

 

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Coffee, roasted, 1 lb 14 oz 21/4 qt . . . . . Place coffee in a coffee sack or
ground other cloth bag large enough to
permit free circulation of water
and expansion of coffee.

. Tie bag with a cotton cord of suf-
ficient length to fasten to the
handle of container.

 

. Pour freshly drawn water into a
large kettle; heat to boiling
point.

. Place coffee bag in boiling
water.

. Tie cord to handle of kettle.

 

 

 

 

 

 

 

(OVER)

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

 

. Reduce heat to keep water below
the boiling point. Never boil cof-
fee.

. Submerge the bag with a stick or
paddle. Push bag up and down to
force the water through the
grounds.

. Cover kettle; brew 12 to 15 min-
utes.

. Lift bag; drain thoroughly in ket—
tle; remove entirely.

. Serve coffee at once or hold at a
temperature of 185°E

 

 

 

 

 

 

 

Remove coffee grounds from bags immediately after bags are taken from brew.

. Wash bags thoroughly (without soap) in hot water; place in containers of cold water
until used again.

. Replace bags with new ones about once a week.

. For 5 oz portions, use 1 1b 2 oz coffee and 161/2 qt water.

 

 C. BEVERAGES No. 5(1)

COFFEE
(Automatic Urn)

 

YIELD: 100 Portions (61/4 Gallons) EACH PORTION: 8 Ounces

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Coffee, roasted, 1 lb 14 oz 21/4 qt . . . . . Make sure water level in urn liner
ground does not exceed 2 inches from top
or is lower than the center of glass

water gauge.
. Push HEAT SELECTOR switch to

BREW position.

. Rinse urn liner by placing spray
arm over top of urn. Push START
button. Push STOP button after 30
seconds and drain liner.

 

 

 

 

 

 

 

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

 

. Set timer for desired amount of
water — 3 qt water for every min—
ute; weigh coffee and spread
evenly in filter paper. (See Guide-
lines for Coffee Urn Capacities.)

. Place wire basket containing fil—
ter paper and coffee in top of urn;
cover; position spray arm through
hole in cover.

. When BREW TEMPERATURE light
is on, push START button.

. Five minutes after brewing is
completed, turn heat selector
switch to HOLD position. Discard
grounds and filter paper; rinse
wire basket.

. When empty, rinse out urn.

 

 

 

 

 

 

 

(CONTINUED)

 

  

 C. BEVERAGES No. 6(2)
FRUIT PUNCH

 

YIELD: 100 Portions (8 Gallons With ice) EACH PORTION: 10 Ounces

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Sugar, granulated . . . . . 92/3 cups . . Dissolve sugar in water. Cool.
Water, hot ......... 11/2 gal . .

 

Juice, grapefruit, 11/2 qt . Add juices and water to sugar
frozen, (ll/2—32 solution. Mix thoroughly. Cover
concentrated oz cn) and refrigerate.

Juice, lemon, frozen, 2 cups
concentrated (1/2—30

oz cn)

Iuice, pineapple, 3 qt
canned (2—No.

3 cyl cn)

Water, cold ........ 4 gal . . . .

 

Ice, crushed or . . . 3 gal . . . Add ice just before serving.
cubes

 

 

 

 

 

 

 

CH—3 (OVER)

 

 C. BEVERAGES No. 7
ORANGE AND PINEAPPLE IUICE COCKTAIL

 

YIELD: 100 Portions (31/4 Gallons) EACH PORTION: 4 Ounces

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Juice, orange, 12/3 qt 1. Combine orange and pineapple
frozen, (12/3—32 juices with water; stir.
concentrated oz cn)

Juice, pineapple, 61/2 qt 2. Cover and refrigerate.
canned (41/2—No.

3 cyl cn)

Water, cold ........ 11/4 gal . .

 

Ice, crushed or . . . . 11/4 gal . . 3. Add ice just before serving.
cubes

 

 

 

 

 

 

 

NOTE: 1. In Step 1, 5-No. 3 cyl cn canned orange juice may be used; omit water.
2. In Step I, 12/3—151/2 oz cn canned, instant orange juice may be used. Increase water

to 6 qt.

 

 C. BEVERAGES No. 6(2)

In Step 2, 11/2—151/2 oz cn canned instant grapefruit juice may be used. Add an addi-
tional 11/2 qt water.

. In Step 2, 11/2 gal (4—No. 3 cyl cn) canned grapefruit juice may be used. Decrease water
to 23/4 gal.

. In Step 2, 2 qt fresh lemon juice (12 lb—4 dozen lemons A.P.) may be used. Decrease
water to 31/2 gal.

VARIATION
1. LIME LEMON PUNCH: In Step 1, use 7 1b (1 gal) granulated sugar. In Step 2, omit grapefruit

and pineapple juices. Use 31/4—30 oz cn canned frozen, single strength lime juice and 43/4 gal
water. Add 1 tbsp green food coloring. Follow Step 3.

 

 C. BEVERAGES No. 7
ORANGE AND PINEAPPLE IUICE COCKTAIL

 

YIELD: 100 Portions (31/4 Gallons) EACH PORTION: 4 Ounces

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Juice, orange, 12/3 qt 1. Combine orange and pineapple
frozen, (12/3—32 juices with water; stir.
concentrated oz cn)

Juice, pineapple, 61/2 qt 2. Cover and refrigerate.
canned (41/2—No.

3 cyl cn)

Water, cold ........ 11/4 gal . .

 

Ice, crushed or . . . . 11/4 gal . . 3. Add ice just before serving.
cubes

 

 

 

 

 

 

 

NOTE: 1. In Step 1, 5-No. 3 cyl cn canned orange juice may be used; omit water.
2. In Step 1, 12/3—151/2 oz cn canned, instant orange juice may be used. Increase water

to 6 qt.

 

 C. BEVERAGES No. 7

VARIATION
I. GRAPEFRUIT AND PINEAPPLE IUICE COCKTAIL: In Step 1, omit orange juice; use 12/3 qt
(12/3—32 oz cn) canned, concentrated, frozen grapefruit juice or 41/2—No. 3 cyl cn canned
grapefruit juice (omit water), or 12/3—151/2 oz cn canned, instant grapefruit juice and 6 qt water.
Follow Steps 2 and 3.

 

 C. BEVERAGES No. 8
LEMONADE

 

YIELD: 100 Portions (8 Gallons with ice) EACH PORTION: 10 Ounces

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Sugar, granulated . . . . . 1 gal . . . . . Dissolve sugar in water. Cool.
Water, hot ......... 11/2 gal . .

 

Iuice, lemon, frozen, 1 qt (1—30 . Add juice and water to sugar so-
concentrated 02 en) lution. Mix thoroughly. Cover

and refrigerate.

Water, cold ........ 41/2 gal . .

 

Ice, crushed or . . . 3 gal . . . . . Add ice just before serving.
cubes

 

 

 

 

 

 

 

NOTE: In Step 2, 1 gal fresh lemon juice (24 lb — 96 lemons A.P.) may be used. Use 33/4 gal cold
water.

VARIATION
l. LIMEADE: Follow Step 1. In Step 2, use 33/4 qt (4—30 oz cn) canned frozen, single strength lime
juice. Follow Step 3.

CH—3

 

 LIMEADE C. BEVERAGES No. 9

 

YIELD: 100 Portions (8 Gallons with ice) EACH PORTION: 10 Ounces

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Sugar, granulated . 1 gal . . . . . Dissolve sugar in water. Cool.
Water, hot ........ 11/2 gal . .

 

Iuice, lime, frozen, 3% qt . Add juice and water to sugar
single strength (4—30 solution. Mix thoroughly. Cover and

. oz cn) refrigerate.
Water, cold ....... 41/2 gal . .

Ice, crushed or . . . . 3 gal . . . . . Add ice just before serving.
cubes

 

 

 

 

 

 

 

 

 

 C. BEVERAGES No. 10
ORANGEADE

 

YIELD: 100 Portions (8 Gallons with ice) EACH PORTION: 10 Ounces

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Sugar, granulated . . . . . 21/4 qt . . . . Dissolve sugar in water. Cool.
Water, hot ......... 11/2 gal . .

 

Iuice, orange, frozen, 1 gal (4—32 . Add juice and water to sugar so-
concentrated oz cn) lution. Mix thoroughly. Cover

and refrigerate.
Water, cold ........ 31/2 gal . .

 

Ice, crushed or . . . 3 gal . . . . . Add ice just before serving.
cubes

 

 

 

 

 

 

 

NOTE: 1. In Step 2, ll—No. 3 cyl cn canned orange juice may be used for frozen concentrated
orange juice and water. Use 5 lb (23/4 qt) granulated sugar and 2 gal hot water in
Step 1.
2. In Step 2, 4—151/2 oz cn canned instant orange juice may be used. Use 5 1b (23/4 qt)
granulated sugar and 2 gal hot water in Step 1.

 

 C. BEVERAGES No. 11
PINEAPPLEADE

 

YIELD: 100 Portions (8 Gallons With ice) EACH PORTION: 10 Ounces

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Sugar, granulated . . . . Dissolve sugar in water. Cool.
Water, hot ......... 11/2 gal . . .

 

Juice, lemon, 1/2 cup . . . . Add lemon and pineapple juices
fresh and water to sugar solution.

Iuice, pineapple, 3 gal Mix thoroughly. Cover and re-
canned (8—No. frigerate.

3 cyl on)

Water, cold ........ 21/2 gal . . .

 

Ice, crushed or . . . . 3 gal . . . . 3. Add ice just before serving.
cubes

 

 

 

 

 

 

 

NOTE: 1. In Step 2, 12 oz lemons A.P. (3 lemons) will yield 1/2 cup juice.
2. In Step 2, 2 tbsp frozen concentrated lemon juice and 6 tbsp cold water may be used.

 

 C. BEVERAGES No. 13
ICED TEA
(Instant)

 

YIELD: 8 Gallons EACH PORTION: See Note 2

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Tea, instant ........ 83/4 oz pg 1. Add tea to water; stir until dis-
Water, cold ........ _ 8 gal . . . . solved.

 

Ice, crushed or 3 gal . . . . 2. Serve over crushed or cubed ice.
cubes

 

 

 

 

 

 

 

NOTE: 1. YIELD: 8 gal strong tea.
2. For each 8 oz glass, use about 5 oz strong tea. Fill glass With crushed ice. Serve 2-8 oz
glasses per portion.

 

 VARIATIONS

l. ICED TEA (INSTANT, FOR DISPENSER): Omit Step 1. Place 8% oz jr Tea, Instant, on dispenser.
Follow manufacturer's directions for preparation, dispensing of tea, and cleaning of dis-
penser. YIELD: 9 gal strong tea. Follow Step 2.

. ICED TEA (INSTANT, WITH LEMON AND SUGAR, FOR DISPENSER): Omit Step 1. Place 24 oz jr
Tea, Instant, with Lemon and Sugar, on dispenser. Follow manufacturer's directions for prepa-
ration and dispensing of tea. YIELD: 11/2 gal strong tea. For 100 portions (8 gal) strong tea, use
51/3-24 oz jr instant tea. Follow Step 2.

. ICED TEA (TEA, BLACK, LOOSE): Omit Step 1. Place 12% oz (41/8 cups) black, loose tea in a cloth
bag large enough to hold 3 times the amount. Tie top of bag. Bring 11/2 gal water to a boil; turn
off heat; add tea bag. Allow to steep 3 to 5 minutes. Remove bag. Pour hot tea into 61/2 gal cold
water. Follow Step 2. See Notes 1 and 2.

 

 C. BEVERAGES No. 0

 

Beverage Bases, Powdered,
Fruit Flavored, Guidelines
for
Brewing Coffee, Guidelines for
Fruit and Vegetable Juices,
Guidelines for ...............
Cocoa, Hot ....................
Whipped ...................
Coffee
Automatic Coffee Maker
Automatic Urn ..............
Instant Freeze—Dried
Manual Urn
Fruit Punch
Lime Lemon
Juice, Cocktail
Grapefruit and Pineapple . . .
Orange and Pineapple ....... C-7

CH-4

 

Lemonade
Limeade ......................
Orangeade
Pineappleade .................
Tea, Hot ......................
Tea, Iced (Instant) .............
Black, Loose ...............
Tea, Iced (Instant for
Dispenser) .................
Tea, Iced (Instant, with Lemon
and Sugar for Dispenser) . . . .

Card
No.

C—8-1
C-lO
C-11
C-12
C-13
C-13-3

C-13-1

C-13-2

 

 C-G. BEVERAGES No. 2

GUIDELINES FOR FRUIT AND VEGETABLE JUICES
(Single Strength, Concentrated and Instant)

AMOUNTS AMOUNTS FOR
FOR 1 31/3 GALLONS
GALLON (100-4 oz

(128 oz) portions)

 

TYPE CAN SIZE

 

1. Juice, Canned, Single Strength
Apple, cranberry 'uice cocktail, grape, 46 fl oz (No. 3 2 3/4 cans 8 3/4 cans
grapefruit, grape ruit and orange, cyl)
orange, pineapple, tomato and
vegetable

2. Juice, Canned, Concentrated (3 plus 1)

 

Tomato .......................... 3 cans. .
Water ........................... 9qt....

3. Juice, Canned, Frozen, Concentrated(3 plus 1)
Apple, grape, grapefruit, orange ..... 3 1/8 cans
Water . . . . 9 3/8 qt. .

4. Juice, Canned, Instant
Grape ............................ . . . . . 6 1/4 cans
Water ............................ 11 3/4 qt
Grapefruit, orange ................ . . . . 3 1/8 cans
Water ............................ 11 3/4 qt

CH-4 (OVER)

 

 

 

 

 

 

 

 

 

 C—G. BEVERAGES No. 2

NOTE: 1. For 6 oz portion, prepare 11/2 recipes; for 8 oz portion, prepare 2 recipes.
2. Prepare and refrigerate instant fruit juices overnight to ensure thorough
chilling. DO NOT ADD ICE as it produces a diluted unacceptable product.