Pastry Baking Army Technical Manual TM 10-411; Air Force Manual AFM 146-11

If you always wanted to know how to cook for 1,000 men at a time, this manual is it. It covers the following - machinery and equipment, pastry production procedures, sanitation, safety, ingredients - flour, water, sugar, leavening agent, shortenings, milk, eggs, other ingredients; Production of Pastry Items - pies, cakes, cookies, quick breads, rolls, danish pastry; baking cakes at high altitudes, effect of altitude on boiling point of water, table of equivalent weights and measures of specific foods, brown-and-serve rolls, puff pastry, cream puffs and eclairs, recipes for machine-made cookies. Illustrations are photographs which cover each items of equipment and the procedures for making pastry.