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Unitized Group Ration
The Unitized Group Ration (UGR) is a United States military ration used by the United States Armed Forces and Department of Defense (DoD). It is intended to sustain groups of American service members with access to a field kitchen, serving as a field ration and a garrison ration. It is the modern successor to several older alphabetized rations—namely the A-ration, B-ration, and T-ration—combining them under a single unified system. UGRs are designed to meet the Military Daily Recommended Allowance when averaged over a 5 to 10 day period, with each meal providing between 1,300 and 1,450 kcal. The UGR was introduced in 1999, and is currently known to be used by the U.S. Army, U.S. Marine Corps, U.S. Air Force, and National Guard. The U.S. Navy also reportedly uses the UGR for disembarked operations, using the Navy Standard Core Menu (NSCM) aboard naval vessels. The UGR's individual field and combat equivalent is the better-known Meal, Ready-to-Eat (MRE), with the First Strike ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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Meal, Ready-to-Eat
The Meal, Ready-to-Eat (MRE) is a self-contained individual United States military ration used by the United States Armed Forces and Department of Defense. It is intended for use by American service members in combat or field conditions where other food is not available. MREs have also been distributed to civilians as humanitarian daily rations during natural disasters and wars.https://www.ucl.ac.uk/rdr/teaching/acc-risk-disaster-reduction/mres The MRE replaced the canned Meal, Combat, Individual (MCI) in 1981. Its garrison ration and group ration equivalent is the Unitized Group Ration (UGR), its in-combat and mobile equivalent is the First Strike Ration (FSR), and its long-range and cold weather equivalents are the Long Range Patrol (LRP) and Meal, Cold Weather (MCW) respectively. History Predecessors The first American military ration established by a Congressional Resolution, during the Revolutionary War, consisted of enough food to feed a man for one day, mo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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Entrée
An entrée (, ; ), in modern French table service and that of much of the English-speaking world, is a dish served before the main course of a meal. Outside North America and parts of English-speaking Canada, it is generally synonymous with the terms '' hors d'oeuvre'', ''appetizer'', or ''starter''. It may be the first dish served, or it may follow a soup or other small dish or dishes. In the United States and parts of English-speaking Canada, the term ''entrée'' instead refers to the main course or the only course of a meal. Early use of the term The word ''entrée'' as a culinary term first appears in print around 1536 in the ''Petit traicté auquel verrez la maniere de faire cuisine'', more widely known from a later edition titled ''Livre fort excellent de cuisine'', in a collection of menus at the end of the book. There, the first stage of each meal is called the ''entree de table'' (entrance to the table); the second stage consists of '' potaiges'' (foods boiled or sim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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Quartermaster Center And School
The Quartermaster Center and School is a subordinate command of the United States Army's Combined Arms Support Command and is located at Fort Gregg-Adams, Virginia Fort Lee (formerly Fort Gregg-Adams), in Prince George County, Virginia is a United States Army post and headquarters of the United States Army Combined Arms Support Command (CASCOM)/ Sustainment Center of Excellence (SCoE), the U.S. Army Qua .... The school is operated by the 23rd Quartermaster Brigade and it's subordinate units. The school began on March 1, 1910 at the Philadelphia Depot under BG James B. Aleshire with a 14-week course. The school was moved to Schuylkill Arsenal, Penn. in 1928. During World War II, the facilities at Schuylkill Arsenal became too overcrowded even after expanding into vacant buildings in the nearby community. So on Oct. 6, 1941 the school moved to Camp Lee, Virginia. Insignia Shoulder Sleeve Insignia is a buff rounded lozenge, 2 inches by 3 inches with a blue torch w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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United States Army Quartermaster Corps
The United States Army Quartermaster Corps, formerly the Quartermaster Department, is a sustainment and former combat service support (CSS) branch of the United States Army. It is also one of three U.S. Army logistics branches, the others being the Transportation Corps and the Ordnance Corps. The U.S. Army Quartermaster Corps mission is to support the development, production, acquisition, and sustainment of general supply, Mortuary Affairs, subsistence, petroleum and water, and material and distribution management during peace and war to provide combat power to the U.S. Army. The officer in charge of the branch for doctrine, training, and professional development purposes is the Quartermaster General. The current Quartermaster General is Colonel Erin C. Miller. History The Quartermaster Corps is the U.S. Army's oldest logistics branch, established 16 June 1775. On that date, the Second Continental Congress passed a resolution providing for "one Quartermaster General of th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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Cook (profession)
A cook is a professional individual who prepares items for consumption in the food industry, especially in settings such as restaurants. A cook is sometimes referred to as a chef, although in the Culinary arts, culinary world, the terms are not interchangeable. Cooks' responsibilities include preparing food, managing food stations, cleaning the kitchen, and helping the chefs. Restaurants will give a title to the cooks according to their designated stations. Examples are broiler cooks, fry cooks, pantry cooks, and sauce cooks. History In 776 BC, Coroebus of Elis, who won the Ancient Olympic Games in a sprint race, was also a cook. In the Middle Age of Northern France (around 9th–15th century), being a cook was a known profession in the community. In a sense, cooks were acknowledged as trained craftsmen. Taillevent wrote in the ''Le Viandier''—a classic recipe collection in medieval France—that he underwent different levels of training such as being an apprentice and journeyma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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Frozen Meal
A frozen meal, also called a TV dinner (Canada and US), prepackaged meal, ready-made meal, ready meal (UK), frozen dinner, or microwave meal, is a meal portioned for an individual. A frozen meal in the United States and Canada usually consists of a type of meat, fish, or pasta for the main course, and sometimes vegetables, potatoes, and/or a dessert. Some frozen meals feature Indian, Chinese, Mexican, and other foods of international customs. The term ''TV dinner'', which has become common, was first used as part of a brand of packaged meals developed in 1953 by the company C.A. Swanson & Sons. The original ''TV Dinner'' came in an aluminum tray and was heated in an oven. In the US and Canada, the term is synonymous with any packaged meal or dish ("dinner") purchased frozen in a supermarket and heated at home. In 1986, the Campbell Soup Company introduced the microwave-safe tray. Consequently, today, most frozen food trays are made of a microwaveable and disposable material ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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Tray
A tray is a shallow platform designed for the carrying of items. It can be fashioned from numerous materials, including silver, brass, sheet iron, paperboard, wood, melamine, and molded pulp. Trays range in cost from inexpensive molded pulp trays which are disposable and inexpensive melamine trays used in cafeterias, to mid-priced wooden trays used in a home, to expensive silver trays used in luxury hotels. Some examples have raised galleries, handles, and short feet for support. Trays are flat, but with raised edges to stop things from sliding off them. They are made in a range of shapes but are commonly found in oval or rectangular forms, sometimes with cutout or attached handles with which to carry them. A more elaborate device is the tray table, which is designed to accommodate a tray, or to serve as a tray itself. There are two primary kinds of tray tables. The TV tray table is typically a small table, which may have legs that fold to allow it to be carried like a tray. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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Cafeteria
A cafeteria, called canteen outside the U.S., is a type of food service location in which there is little or no waiting staff table service, whether in a restaurant or within an institution such as a large office building or school; a school dining location is also referred to as a dining hall or lunchroom (in American English). Cafeterias are different from coffeehouses, although the English term came from the Spanish term ''cafetería'', which carries the same meaning. Instead of table service, there are food-serving counters/stalls or booths, either in a line or allowing arbitrary walking paths. Customers take the food that they desire as they walk along, placing it on a tray. In addition, there are often stations where customers order food, particularly items such as hamburgers or tacos which must be served hot and can be immediately prepared with little waiting. Alternatively, the patron is given a number and the item is brought to their table. For some food items ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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Mess
The mess (also called a mess deck aboard ships) is a designated area where military personnel socialize, eat and (in some cases) live. The term is also used to indicate the groups of military personnel who belong to separate messes, such as the officers' mess, the chief petty officer mess, and the enlisted mess. In some civilian societies this military usage has been extended to the eating arrangements of other disciplined services such as fire fighting and police forces. The root of ''mess'' is the Old French ''mes'', "portion of food" (cf. modern French language">French ''mets''), drawn from the Latin verb ''mittere'', meaning "to send" and "to put" (cf. modern French ''mettre''), the original sense being "a course of a meal put on the table"; cfr. also the modern Italian ''portata'' with the same meaning, past participle of ''portare'', ''to bring''. This sense of ''mess'', which appeared in English in the 13th century, was often used for cooked or liquid dishes in particula ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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Kitchen
A kitchen is a room (architecture), room or part of a room used for cooking and food preparation in a dwelling or in a commercial establishment. A modern middle-class residential kitchen is typically equipped with a Kitchen stove, stove, a sink with hot and cold running water, a refrigerator, and worktops and kitchen cabinet (furniture), cabinets arranged according to a modular design. Many households have a microwave oven, a dishwasher, and other electric appliances. The main functions of a kitchen are to store, prepare and cook food (and to complete related tasks such as dishwashing). The room or area may also be used for dining (or small meals such as breakfast), entertaining and laundry. The design and construction of kitchens is a huge market all over the world. Commercial kitchens are found in restaurants, cafeterias, hotels, hospitals, educational and workplace facilities, army barracks, and similar establishments. These kitchens are generally larger and equipped with big ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |