Food Prep Guidelines

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
Baking a layer cakeG4G Technical Guidelines: Baking & Frosting Sheet Cakes, Layer Cakes…DocumentPDF Icon
SteamerG4G Technical Guidelines: Steamers, A-G-35DocumentPDF Icon
Combi OvenG4G Technical Guidelines: Combi-Ovens, A-G-33DocumentPDF Icon
Critical control point Cooking TemperaturesG4G Technical Guidelines: Hazard Analysis Critical Control Points (HACCP…DocumentPDF Icon
Herbs and spicesG4G Technical Guidelines: Herbs and Spices, A-G-30DocumentPDF Icon
Commercial sheet panG4G Technical Guidelines: Pan Capacities, A-G-25DocumentPDF Icon
Commercial KitchenG4G Technical Guidelines: Tilting Skillets, A-G-24DocumentPDF Icon
Commercial Convection OvenG4G Technical Guidelines: Convection Ovens, A-G-23DocumentPDF Icon
Tomato rose garnishG4G Technical Guidelines: Garnishes, A-G-22DocumentPDF Icon
Commercial freezerG4G Technical Guidelines: Handling Frozen Foods, A-G-19DocumentPDF Icon
EggsG4G Technical Guidelines: Uses and Equivalents for Shell, Liquid, RTU,…DocumentPDF Icon
Measuring spoons and cupsG4G Technical Guidelines Measurements and Equivalents from Standardized…DocumentPDF Icon