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A Marine holding two UGR-H&S rations 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 , [ a ] serving as a field ration and a garrison ration . [ 1 ]
As a rule of thumb when substituting glass in a recipe that calls for metal, chef David suggests lowering the temperature by up to 25°F and extending the baking time by five to 15 minutes, and ...
A full-size commercial sheet cake pan is 18 by 24 inches (46 cm × 61 cm) or 18 by 26 inches (46 cm × 66 cm) in size. [5] A half-sheet is half that size, and a quarter-sheet or 9-by-13-inch (23 cm × 33 cm) pan, which usually results in 16 to 24 servings of cake, is one-quarter the size. Sheet cakes, in general, are usually 2 to 3 inches (5 to ...
Tava – a large flat, concave or convex disc-shaped frying pan (dripping pan) made from metal, usually sheet iron, cast iron, sheet steel or aluminium. It is used in South, Central, and West Asia, as well as in Caucasus, for cooking a variety of flatbreads and as a frying pan. Gamasot – a big, heavy pot or cauldron used for Korean cooking ...
Cake tins (or cake pans in the US) include square pans, round pans, and speciality pans such as angel food cake pans and springform pans often used for baking cheesecake. Another type of cake pan is a muffin tin, which can hold multiple smaller cakes. Sheet pans, cookie sheets, and Swiss roll tins are bakeware with large flat bottoms. Pie pans ...
The Reserve Ration was issued during the later part of World War I to feed troops who were away from a garrison or field kitchen. It originally consisted of 12 ounces (340 g) of bacon or 14 ounces (400 g) of meat (usually canned corned beef), two 8-ounce (230 g) cans of hard bread or hardtack biscuits, a packet of 1.16 ounces (33 g) of pre-ground coffee, a packet of 2.4 ounces (68 g) of ...
[11] [14] In 1973, Marine helicopter pilot Henry Moak was issued a MCI ration during his stay in Vietnam. Included in the MCI ration was a can of pound cake, manufactured in 1969. He kept the unopened can, and (having since switched branches), vowed to eat the pound cake when he retired from the Army.
He graduated from Mount Saint Charles Academy in 1963, and from the Culinary Institute of America in 1965. He served in the United States Marine Corps and is a Vietnam veteran. His daughter, Danielle Desaulniers, is a respected sommelier and restaurant consultant who also trained at the Culinary Institute of America.
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