8
Chapter III—Catering
BUYING AND KEEPING OF STORES.
Dry Goods.
It is advantageous to purchase dry goods in large quantities
if suitable well-ventilated storage space is available. It is
advisable to arrange contracts for the supply of goods, pre-
ferably with local firms.
Careful inspection should be made of all food on arrival to
ensure that the quality is of the required standard. From time
to time the food should be weighed on delivery.
Store cupboards should be kept locked and supplies handed
out by a responsible person.
The following table is based on the normal amount of supplies
of foods included in the menu required for units of 36 and 100
for one week. All the dry goods mentioned will keep for
months, if properly stored, and caterers should order ahead in
proportion to the amount of storage space available.
Units of
36 100
Tea (once a day) ......... ...... 2 J 1b. 6J-lb.
Coffee (will only keep in sealed tins) (once a day) ... 7 lb. 20 lb.
Cocoa (once a day) ... ... ... ... ... 3^ lb. 10 lb.
Sugar .................. ... 271b. 75 5b.
Flour ...... ......... ... ... 20 lb. 56 lb.
Oatmeal and porridge oats (once a day—extra for 15 lb. 45 lb.
thickening purposes).
Dried fruits (allowance once per week) ...... 7 lb. 20 lb.
Rice ..................... ij lb. 2jlb.
Barley..................... ij lb. 2-| lb.
Jams ... ... ... ... ... ... ... 8 lb. 23 lb.
Macaroni ... ... ... ... ... ... if 1b. 5i lb.
Spaghetti .................. if 1b. 5^ lb.
Syrup ..................... 3Jlb. 9$lb.
Treacle ... ... ......... ... ... 3^ lb. g| lb.
Pepper ... ... ......... ... ... 4 oz. 12 oz.
Salt ... ............... ... 7 oz. ij lb.
Mustard... ... ... ... ... ... ... 6 oz. 1 lb.
Haricot beans (allowance once per week) ... ... 6 1b. 18 lb.
Lentils (allowance once per week) ... ...... 2 lb. 6 1b.
Perishable Goods.
Butter and margarine, cooking fats, eggs, cheese, potatoes,
carrots and onions should be ordered frequently; milk, fresh
fruit and certain other vegetables should be ordered daily.
Meat.
Orders should be given to the butcher for so many pounds
of boned meat, since boned and rolled joints are easier to carve
and unnecessary waste is thus avoided. The butcher should
be asked to send the bones, which should be used for soup.
