Food For Thought

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Across
  1. 2. Disease causing organism sometimes referred to as a germ
  2. 4. Standards Ensures appealing, nutritious, and wholesome food choices, are provided in all Army DFACs (two words)
  3. 5. Dollar value authorized to feed an SIK Soldier three meals per day (Acronym)
  4. 6. Review Conducted in April to determine the financial status of all DFACs on the installation (two words)
  5. 8. contamination Transfer of harmful bacteria from one food to another (two words)
  6. 11. Remove impurities from butter or stock by heating the liquid then straining or skimming
  7. 12. Responsible for providing assistance to installation commanders, Army Sustainment Command and Army Field Support Brigade food program managers, and installation food program managers to improve the overall quality and efficiency of the Army Food Program, and to improve the quality of life for the Warfighter, in garrison and while deployed (3 letters)
  8. 14. for green Army Encompasses DoD nutrition standards, nutrition education, menu development, product selection, and preparation and serving standards (4 words)
  9. 15. inventory mismanagement of subsistence, requisitioning only items required to meet menu requirements (two words)
Down
  1. 1. Commanders may request support for meals from garrison when a training exercise is for _________ days or fewer
  2. 3. Provide quality assurance in the Army Food Service Program for both garrison and field operations by providing policy and technical assistance on functions pertaining to items of subsistence, basic daily food allowance, menus, recipes, nutrition, food protection, environmental issues and Army Field Feeding (4 letters)
  3. 5. Boiling briefly to loosen the skin of a fruit or vegetable then placing in cold water
  4. 7. Common bacteria found in the intestines and colons of animals
  5. 9. When the ACOM designates a unit to keep a basic load of MREs, the basic load will be maintained at the unit or the _________ (acronym)
  6. 10. Cook food in a pan without added fat
  7. 13. fat frying Least preferred cooking method – (three words)