Food Prep Guidelines

Frozen vegetablesMaking Every Dollar Count: Strategies to Make Food Last LongerDocumentPDF Icon
ProduceG4G Technical Guidelines: Produce, A-G-31DocumentPDF Icon
Commercial sheet panG4G Technical Guidelines: Pan & Serving Utensil Capacities, A-G-25DocumentPDF Icon
Military personnel learn cooking skills with G4G programsCook up new skills with G4G & AFRS culinary trainingArticleArticle Icon
Culinary specialist measures flour U S Navy photo by Mass Communications Specialist 2nd Class Anthony N HilkowskiG4G Technical Guidelines: High-Altitude Baking, G-G-7DocumentPDF Icon
Service Members preparing bread for military dining facility U S Navy photo by Mass Communication Specialist 3rd Class LeviG4G Technical Guidelines: Baked Goods, D-G-4DocumentPDF Icon
Cooking StockG4G Technical Guidelines: Cooking Stock, P-G-300DocumentPDF Icon
Ingredients for marinades wet rubs dry rubsG4G Technical Guidelines: Marinades, Wet Rubs & Dry Rubs, L-G-300DocumentPDF Icon
Go 4 Green Nutrient AnalysisG4G Technical Guidelines: Nutrient Analysis, G-Q-312DocumentPDF Icon