October 2008 FSAT Culinary Connection
Contents
1. ENABLING MSSM EXECUTMI OCTOBER 2008 CULINARY CONNECTION POR ORREP OR ROR REG Ef CGC HALIBUT FS IS HEADING TO FORT LEE October 2008s Cream of the Crop Cook is FS2 Albert Mulford who hails from Hawaii s North Shore Prior to joining the Coast Guard FS2 Mulford professionally cooked Jat notable Hawaiian Restaurants and was a sponsored body boarder on Hawaii s North Shore He spent his first tour as an SNFS FS3 and FS2 aboard the CGC SPENCER home ported in Boston MA In the summer of 2006 FS2 Mulford reported aboard CGC HALIBUT in Marina Del Ray CA FS2 is most recognized for his fresh and innovative cooking style utilizing fresh herbs and locally grown produce If you re in the area stop by and try his Seared Ahi Tuna Cilantro Vinaigrette Carne Asada Tacos with homemade guacamole and salsa his crew loves it As result of his outstanding performance and command support FS2 Mulford was recently rec ommend by MLCPAC FSAT to be one of only twelve Coast Guard Chefs in Fiscal Year 2009 to attend the Army s Advanced Culinary School Congratulations FS2 Meese NETWORK AVENUE Does your unit have any excess foodservice equip S naa ment they no longer want Please contact MLC PAC FSAT2. Center CHICAGO NATIONAL RESTURANT ASSOCIATION SHOW May 16 19 2009 Chicago Convention Center VOLUME ISSUE 2 RANDY S PLACE FS SUBJ ECT MATTER SPECIALIST would like to take a moment to introduce myself am FSC Spainhour your Subject Matter Specialist What does that mean and what can do for you am glad that you asked that question as the SMS write your End of Course Test EOCT Service Wide Exams SWE and maintain the FS related web sites As for part two of your question what can do for you can point you in the right direction when you are preparing for the SWE can not provide study guides can assist you with repairing your paperwork programs resetting your passwords and such have a vast resource of training aids for you to use to conduct your FS training program at your unit all you have to do is contact me and will be more than happy to send you a copy of the training aids am working on making them available online in the near future but they will not be on the disk as they take up more space than have available The web sites that maintain belongs to you the FS Community they are there for you to share your resources and information with your fellow FS so keep sending in your input and sharing the great things that you are doing out there Take a look at the Demo Kitchen page on the site FS school is in the process of demonstrating all the EPQS in video format you can d
3. FREE STUFF FSCM Charles D Amico y VOLUME ISSUE 2 HEALTHY COOKING CORNER TRANS FAT TRANSITION Coast Guard gets heart healthy by removing artificial Aone trans fats from menus ase j aa f g v p D A y A i 3 Colleen Alarcon CDM CFPP Blackstone Consulting Inc ISC San Diego Galley As you know the Coast Guard has mandated that all Coast Guard ran venues transition to trans fat free dining facilities Immediate response from most customers will be What No more French fries onion rings Tater Tots etc Relax The idea of converting to a trans fat free envi ronment is a virtually painless transition for the dining facility and the customer Understanding what trans fats are and how they affect the human body is the key Trans fats are created in and industrial process that adds hydro gen to liquid vegetable oils to make them solidify American Heart Association A trans fat free product is not necessarily a diet food and the idea of having a trans fat free facility is not to induce weight loss in patrons What a trans fat free product does do is help prevent the elevation of low density lipids LDL s in your blood cholesterol Consuming trans fats raises the level of LDL s which have been shown to increase a person s risk of developing heart disease stroke or type 2 diabetes AHA The idea is simple enough however to complicate matters just b
4. TEAM with item information and we ll list it in our monthly news letter Whether you are looking for a job or running a business giving out business cards is crucial to marketing your skills or services Business cards speak volumes about who NEW THIS MONTH you are what you offer and how serious you are marketing YOU Inc Can you carry 10 So are you ready for this week s networking tip Business Cards Meat Slicer CG George Cobb resumes in your wallet Do you or can you carry your resume everywhere you go A g church bell ringing lets people know they are open for business Your business card is FS1 Garza 310 521 458 your bell Here are some proven tips using business cards to increase your chances of landing a job or creating a business opportunity AVAILABLE I TEMS 1 Never leave home without them Sandwich Bar Refrigerator 2 Insert a business card when mailing bill payments Bills contain advertisements Why can t you advertise your skills or services the same way Insert a business ISC San Pedro 310 521 6153 y y y y card with your payment 3 Use proper business card etiquette Whenever you give a business card ask for a business card When given a business card don t just take it and place it in your pocket Make the person feel important by looking at their card for a few seconds 4 Be generous Give business cards out to everyone including family and friends Don t let vanity stop you from givi
5. Items will be added monthly so read your monthly Newsletters MLC PAC FSAT Cutting Edge Resource Booklet CD Soup Recipe CD Techniques of Healthy Cooking CD Panini Recipe CD Armed Forces Recipe CD ra Air Force Leadership School Study Guide CD Mission Foods Southwest recipe CD Contact FSC Merailliott at 510 637 1263 It s the Great Pumpkin A sure sign that the fall season is upon us are all the pumpkins decorating everyone s doorsteps Though it makes a great deco ration and delicious pie pumpkin has been apart of the American diet long before the English settlers It is very good for you and there are so many ways to prepare it It has no cholesterol low in fat sodium rich in vitamins in particular beta carotene and vita min A Although pumpkins are good for you many recipes are sky high in cholesterol The reason for this is the recipe calls for sev eral eggs Try substituting with a cholesterol free substitute or reduce the number or size of eggs you use We also suggest that those on low salt diets look to use reduced salt or salt substitutes If Bubba wanted to own a pumpkin farm instead of a shrimp boat here s what he would have said Anyway like was sayin pumpkin is one of the oldest staple foods of the land You can barbecue it boil it broil it bake it saut it Dey s uh pumpkin pie pumpkin cake pumpkin ice cream Pan fried deep fried stir fried There s pump
6. ecause a product is trans fat free it is not necessarily healthy Incorporating these hydrogenated fats into products is also more economical for processors To help defray costs many manufacturers have turned to tropical oils such as palm palm Kernel and coconut oils These oils are all high in saturated fats which also raise blood cholesterol levels and increase the risk of coronary heart disease Educating customers on how to read food labels can assist them in making informed food choices and help alleviate some anxiety Trans fat contributions to the American diet are estimated at 40 for cakes cookies crackers pies and bread 21 from animal products 17 from margarine 8 from fried potatoes 5 from potato chips and similar snack foods and 4 from household shortening Dietary Managers Association The Food and Drug Administration FDA website has many tools to assist in customer education including interactive quizzes on food label knowledge As for those French fries and onion rings As a dining facility professional we can control preparation methods such as using a trans fat free frying medium to assist in reducing the trans fat con sumption of our customers however the responsibility lies with the customer in making smart food choices References American Heart Association n d Trans fats Retrieved September 11 2008 from http www americanheart org Dietary Managers Association 2005 Food for thought Trans fat que
7. hich you must achieve a 70 or above Briefings simulated counseling ses sions with subordinates and writing memos e Performance is basically your ability to achieve and maintain a 70 on all performance areas such as writ ing speaking counseling and drill e Behavioral is your attitude class participation sportsmanship teamwork and the ability to meet minimum standards At ALS we had uniform inspections and were taught how to properly wear our service uniform You will be ex pected to meet the highest standards of dress and personal appearance at all times Upon graduation we wore our semi formal uniform If you have any questions please feel free to drop me an e mail or give me a call WANT PENN STATE COLLEGE CREDITS ON TOP OF SERVSAFE F 4 This is how you do it Just go to the Penn State Website provided below and take the DSM hie 101 course Then you can tell your prospective employer with confidence that you have both a current ServSafe Certification amp Penn State Credits Impressive http www worldcampus psu edu SchoolFoodServiceManagementCertificate_CourseList shtml a cage LOOKING TO DO A PIG ROAST UNDERWAY Check this out Looking for a great site to find some healthy wrap recipe Check out http www missionfoodsfsc com What a great idea for morale night All you have to do Is reheat and serve this product Go to the site below and check it out www porchettap
8. ill it spell out what is to be retained at the unit I m referring to actual paper copies of anything A re minder to still retain 3 years of the old way fold ers will help as well Some units may feel we have moved on and they can get rid of it all As we all know running both CURFEAENCE amp systems at the same time is a burden If the new units will be required to do so even for a month they should be forewarned of the increased demand We currently do not use the barcode scanner so I cannot comment on that The naming conventions were the hardest thing to overcome for me During this pilot I continue to have two names for every item on inventory I will miss calling Chili Chili instead of Chili Canned w o Bean Ranch Style If you would like to speak to Justin di rectly just give him a call at 415 669 2123 he would be happy to speak about the CG Dining Facility Automation Pro gram anytime PRU eaR ee GREAT TRAINING OPPORTUNITIES BRING YOUR FORK AND APPETITE AND HEAD ON DOWN Looking to attend some great training to improve your Coast Guard Dining Facility Talk to your command about sending you to one of these training conferences listed below DSPC CONFERENCE November 19 2008 Sheraton Dallas Hotel Dallas Texas MLC PAC AREA FSAT FOODSERVICE ROUND UP December 15 19 2008 ISC Hawaii CATERSOURCE 2009 CONFERENCE AND TRADESHOW February 22 26 2009 Las Vegas Hilton amp Convention
9. kin stew pumpkin cheesecake pumpkin ravioli pumpkin risotto pumpkin bread pumpkin soup pumpkin muffins pumpkin chill pumpkin pudding pumpkin pancakes That that s about it Looking for some great pumpkin recipes check out htto www chef2chef net in the pantry oumpkin tips recipes oh Also try FS1 Stacey Russell s recipe that was featured on the Emeril Live Show I don t have any evaporated milk Pumpkin Pie http www foodnetwork com emeril live emerils military contest index html Want to keep on the latest foodservice trends equipment etc dozens of free OOdservice magazine subscriptions Check them out at http opubs tradepub com cat amp paqe Foodb ce Here at MLC PACAREA SAT we look forward to serving you with future publications of Culinary Connection We value your input Submit your ideas and suggestions to Charles F Damico uscg mil FSCM Charles D Amico
10. ng out your last business card or giving 2 at a time to each person 5 Ask for referrals When giving a business card people feel more comfortable when you ask I would appreciate a referral if you know anyone that could use my ser TRANS FAT TRANSITION 2 vices DFAM TEST PILOT PROGRAM I 3 6 Use In Your Face follow up Immediately after getting someone s business card send them an e mail and thank them for there acquaintance TRAINING OPPORTUNITIES 3 7 Use promotions to promote YOU Inc If you know someone that works in the hos RANDY S PLACE FS SUB ECT MATTER SPECIALIST 4 pitality business that get promoted send them an invitation size greeting card sincerely congratulating the person on their promotion and insert your business card For the cost of a 37 cent stamp you have just made someone s day and may create an impression that makes a person feel compelled to respond back to you FS2 GRADUATES AIR FORCE S LEADERSHIP SCHOOL 5 some day People open invitation type envelops faster than any others PENN STATE SERVSAFE 8 Brand yourself with a slogan Print a slogan on your business card that answers the question Why should I hire you or What makes you different from everyone FSAT WORDS OF WISDOM 6 else A catchy phrase or slogan insures people ALWAYS associate a company ADOPT A CHEF name with their product or services IT S THE GREAT PUMPKIN 7 look forward to meeting all of you in the future and getting your card
11. on Calorie Salary Recipe Science Recipe Modification Dishwasher training Food Borne Illness Food Safety Cold Pizza Inspection amp storage of food Food Safety Myths Cross Contamination Preventing FB Illness FS Sanitation Farmers Market Equipment Safety Food Service Training HAACP Keep or Toss Proper stowage Fats Trans Fat Measuring Trans Fats Skinny on Trans Fats Riley Trans fat Slides History of Trans Fats Fat Facts Healthy choices Napkin Folding 12WORD Service Etiquette Dinner Etiquette Wardroom Tableware Wardroom Etiquette Pro Cooking 6th Edition 35 EPQ Videos Pro Cooking EPQ 21 Energy Drinks E mail Etiquette Power Point Etiquette Special Command Aid How to Submit EOC Chef Certification Prime Training Post 9 11 GI Bill EPM Road show VOLUME ISSUE 2 FS2 GRADUATES FROM THE AIR FORCE S AIRMAN LEADERSHIP SCHOOL On May 15 2008 FS2 Alia Riggins from the CCG Sherman out of Alameda CA graduated from the United States Air Force s Airman Leadership School The course was 5 week long and a great leader ship training program FS2 HAS BEEN KIND ENOUGH TO PROVIDE US WITH THE FOLLOWING FACTS The NCO Academy designed to help prepare junior enlisted members with the skills necessary to perform their future supervisory responsibilities At the Airman Leadership School you re graded on three levels Academics Performance and Behavioral e Academics include testing in w
12. ownload and save the videos to use as training This is a work in progress so check back often for updates We are working on an online version of the 6 hour Sanitation Training that is required annually and it will be able to track in CG Central as GMT this came about because of a suggestion from you Once this is up and running will add a link in the FS Information Portal am excited and honored to be in this position and believe in doing all that can to keep our rating the best in the Coast Guard so please use me as a resource and keep doing great things out there you are the best of the best FSC Randy A Spainhour FS Subject Matter Specialist Randy a Spainhour uscg mil 707 765 7142 Bread and Hot rolls Cake Preparation Pies amp Pastries Quick Breads amp cookies Sweet Dough Chilled Desserts Cheese amp Eggs Cooking with Starches Food Prep Seafood Food Prep Fruit amp Vege tables Meat Cookery Poultry Cookery Salad Preparation Soup Sauces amp Gravy Knife Training FSSMS Power Point Presentations available by contacting FSC RANDY A SPAINHOUR BBQ Brining Chicken Food Quotes Customer Service Food Presentation Menu Evaluation Menu Nutrition NAVSUP 1090 Menu Posting Menu Planning Recipe Conversions Herbs amp seasonings Use of herbs amp Spices Herbs amp spices Healthy cooking techniques My Pyramid Whole Grains Nutrition Healthy eating Nutrition Labeling Calories Hydrati
13. rimata com VOLUME ISSUE 2 FSAT Words of Wisdom by FSC Mike Kreider Where s the Money In the Purchase VS Allowance system some units are surprised to find out at the end of the month they have to send money back to FINCEN So where are the extra bucks coming from It is from the inven tory difference or gain The monthly Dining Facility Operating Statement CG 2576 line 26 tells us were we stand at the end of the month operating period Either you are within allowances or giving money back that could have been spent on the crew PVA tracks money with purchase amounts vs allowance amounts on the CG 3471 also known as the daily ration cost record All eleven columns plus the SMS and remarks section break down into two things deposits and withdrawals In essence it is the FSO s checkbook and it even comes with overdraft protection The total operating allowance can swing 10 either way savings or loss One thing the daily ration cost record CG 3471 does not take into account is our beginning and ending inven tory Most units have some food left in the cupboards at the end of the month and if they re doing there inventory procedures correctly the price is clearly marked on the product Chapter 8 D 3 food service manual This gives us a dollar total for our ending inventory Just like a check book your ending balance on one page report is your beginning balance on the next report If your ending inventory dollar amount i
14. s higher then your beginning inventory there is savings the mystery money that our daily ration cost record CG 3471 doesn t show If our ending inventory is less you then have a loss that the CG 3471 again did not track FSOs do yourself a favor each month and do a mid month report Count your inventory and see where you stand and don t forget to write the price right on the inventory item This will save you having to go through the headache of digging through receipts at the end of the month W In closing Please pass this information onto your junior FS personnel Someday they will be exposed to Wa the PVA system Your FSAT also has an interactive power point presentation with drill sheets and in structor syllabus to assist you If you plan on attending the Hawaii Symposium this coming December FSAT Member FSCS Gooch will be providing classroom instruction on PVA Hope to see you in Hawaii Aloha As of August 2008 MLC PAC FSAT started placing ACF Certified Chefs American Culinary Federation on board CG Cutters The program is a great opportunity to have a professional Chef come to your unit free of charge If you re interested in using the program please contact Senior Chief Frank Ramos at 510 637 1258 FREE CULINARY STUFF Looking for some great material to improve your menu selection MLC PAC FSAT now has all types of free items to assist you Below is a list of some items currently available
15. stions amp answers Retrieved September 11 2008 from http www dmaonline org Food and Drug Administration 2002 Test your food label knowledge Retrieved September 24 2008 from http cfsan fda gov Ignelzi R J 2008 September 23 2008 Is all fat evil The San Diego Union Tribune p F1 Not all fat is alike 2008 September 23 2008 The San Diego Union Tribune p F1 VOLUME ISSUE 2 DFAM TEST PILOT PROGRAM We always hear from those individuals that don t actually use DFAM daily What about those that are currently using it This is what FS1 Justin S Adalio MCFE CHM CPFM from CAMSPAC has to say in this month s addition I would prefer a faster way to create new inventory items If I get an invoice with a new item or a new size of an item I currently use I have to wait to log that invoice In the old way I would get the newly purchased items logged immediately The BDFA por tion has had some great improve ments and I have no problems gripes with that system I feel the user manual will benefit from a lot of screen images vice just text I ve benefited from Ian s emails with the arrows specifi cally pointing to what box the text is referring to Has anyone had a problem with the EATAC LOGO in the top right corner being the BACK button If you double click it on accident you can log yourself off Con cerning the new user man ual or instruction that will be coming out w
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