Modifications

SB 10-495-I/NAVSUP PUB 436/MCO P10110.26B/AFMAN 41-121

8000 feet- use 33 percent 1/3 of package

K. Water Requirements for Food and Beverage

Preparation

(2) Cakes have a tendency to stick to

The supply of potable water in the theater of operations

pans at higher altitudes. Therefore, the pans should be

is critical. Refer to Section V-12-i for a detailed

greased and dusted with flour more heavily than those

assessment of specific water requirements.

used at sea level.

L. Modifications

(3) Oven temperatures should be

Prevailing climate may affect the acceptability and rate

increased 25 at elevation of 3500 feet or more. The

of consumption of certain items changing the specified

baking time is generally the same as sea level.

quantitative requirements.

Follow the general

However, care should be taken to avoid over baking,

guidelines listed below when modifications are

since the evaporation rate increases at higher altitudes.

indicated.

(4) Baking powder or baking soda in

recipes for cakes, hot breads and drop cookies prepared

Considerations in High Altitude Areas

at higher altitudes should be decreased as follows:

(a)

General effects of altitude on food

preparation. As altitude increases, atmospheric

AMOUNTS OF LEAVING AGENTS

pressure decreases and affects cooking in several

TO BE USED at HIGHER ALTITUDES

ways.

(1) Water and other liquids boil at

Amount in Basic

2000 feet

4000 feet

6000 reet

8000 feet

Recipe

lower temperatures. At sea level, water boils at 212 .

1 tbsp

21/2 tsp

2 Isp

12/3 tsp

1 tsp

For each 500 foot increase in altitude, the boiling point

1 2/3 tbsp

5 tsp

4 tsp

1 tbsp

2 Lsp

2 tbsp

5 tap

4 tsp

2 1/2 tsp

decreases about 1 .

2 1/2 tbsp

2 tbsp

5 tsp

1 1/3 tbsp

2 2/3 tsp

(2) Leavening in breads, cakes and

3 2/3 Ibsp

3 tbsp

2 2/3 tbsp

2 tbsp

1 1/3 tbsp

cookies expand more, and the requirements for baking

4 tbsp

3 1/3 tbsp

2 2/3 tbsp

2 1/3 tbsp

1 2/3 tbsp

3 2/3 tbsp

3 tbsp

2 2/3 tbsp

1 2/3 tbsp

powder or baking soda decreases. (See High Altitude

5 2/3 tbsp

4 2/3 tbsp

3 2/3 tbsp

3 tbsp

2 1/3 tbsp

Baking.)

6 2/3 tbsp

5 2/3 tbsp

4 2/3 tbsp

3 2/3 tbsp

2 2/3 tbsp

1/2 cup

6 2/3 tbsp

5 2/3 tbsp

4 1/3 tbsp

3 1/3 tbsp

(3) Starch begins to hydrate and

8 2/3 tbsp

7 1/3 tbsp

6 tbsp

4 2/3 tbsp

3 1/3 tbsp

thicken at 125-145 . Therefore, gravies, prepared at

9 tbsp

7 2/3 tbsp

6 1/3 tbsp

5 tbsp

3 2/3 tbsp

high altitude may not attain the thickness desired.

11 tbsp

9 1/3 tbsp

7 2/3 tbsp

6 tbsp

4 1/3 tbsp

3/4 cup

5/8 cup

1/2 cup

6 2/3 tbsp

5 tbsp

(4) Pasta has a tendency to become

1 cup

7/8 cup

11 1/3 tbsp

8 2/3 tbsp

6 1/3 tbsp

gummy or pasty as the boiling point of water decreases.

1 1/2 cups

1 1/4 cups

1 cup

13 1/3 tbsp

5/8 cup

Considerations in Tropical and Semitropical

(5) Rice can be used at high altitudes.

Areas

It may take longer to cook, but if water boils, rice will

cook.

(a)

The consumption of coffee may

(6) Fried foods may become over-

decrease while the consumption of cold beverages may

browned on the outside before the food is done

increase. The following issue quantities for 100 persons

internally, since the boiling temperature internally is at a

per day will provide one full issue of coffee for breakfast

lower temperature. Foods may have to be fried more

and a partial issue of coffee for dinner, a full issue of

slowly for correct browning and doneness.

beverage base for lunch and dinner and a partial issue

(7) Cooking food at lower boiling

of iced tea for dinner.

temperatures may take longer. It is not possible to

predict the additional cooking time. In general, cooking

ITEM

UNIT

time must be increased from 4 to 11 percent for every

Coffee, roasted, ground

3.75

1.88

1000 feet of elevation.

(8) Due to lower temperatures of

Coffee, instant

8 oz pg

1.50

0.75

Creamer, nondairy, dry

3 gm pg

40.00

20.00

cooking, serving temperatures may not seem hot

Sugar, granulated

4.00

1.00

enough.

Tea, black, individual, bags,

100 size 0.08 oz bgs/bx

box

50.00

Tea, instant

3/4 oz pg

1.67

(b)

High Altitude Baking (1) Bakery mixes

Sugar, granulated

2.00

are formulated for use at sea level air pressure. A

Beverage base powder,

unsweetened

5 gal yield

reduction in the soda content of mixes at higher

2.00

altitudes is easily accomplished with mixes containing a

Sugar, granulated

8.00

separate soda packet. If the soda packet is not labeled

with instructions for the amount of soda to be used at

(b)

Reduce the frequency of serving of

different altitudes, use the following table as a guide:

soups to three or four meals in ten days. Decrease

cracker requirements accordingly.

2000 feet- use 80 percent (4/5 of package)

4000 feet- use 66 percent 2/3 of package

(c)

Alter meal patterns to provide fewer

6000 feet- use 50 percent (1/2 of package

heavy meals (e.g., eliminate potatoes for breakfast).

4-2