Tuesday, February 20, 2007

Bakery Scales at Sea

The baker uses the balance or beam scale, pictured at right, to measure ingredients by weight, not volume. The Navy baker gets consistent results every time by measuring by weight. All Navy training manuals have said the same thing since the 1950s and before:

"The set of scales is one of the most important pieces of equipment you have. For best results weight everything use. If the recipe calls for 165 pounds of meat, weight out 165 pounds. Don't guess (Commissaryman 3 and 2 rate training manual, 1952)."

Pacific Ocean (Feb. 6, 2007) - Culinary Specialist 3rd Class Lisa Greenlee, from Rockford, Ill., measures shortening for pie dough in the bakery aboard USS Ronald Reagan (CVN 76). The Ronald Reagan Carrier Strike Group is currently underway on deployment in support of U.S. military operations in the Western Pacific.

U.S. Navy photo (above) by Mass Communication Specialist Seaman Joe Painter.

No comments:

Post a Comment