Standardized recipes are a necessity for a well-run food service operation. All of the recipes have been developed, tested and standardized for product quality, consistency and yield. Recipes are the most effective management tool for guiding the requisitioning of supplies and controlling breakouts and inventory. The U. S. Dietary Guidelines were among the many considerations in both the selection and development of the recipes included in the file. Many of the recipes have been modified to reduce fat, salt and calories. For new and experienced cooks, consistent use of standardized recipes is essential for quality and economy. The Armed Forces Recipe Service contains over 1600 tested recipes yielding 100 portions printed on cards.