Steward and Cook 3c and 2c (NAVPERS 10513) — 1946

Description

The Navy’s 1946 rate training course for the steward’s branch — the third and second class stewards and steward’s cooks who prepared and served meals in the wardrooms and officers’ messes of the fleet: galley equipment, nutrition, food quality, provisions supply, a sixty-page meat-cutting guide, cooking, baking and wardroom service. Prepared by the Training Courses Section of the Bureau of Naval Personnel. This edition was restored for print by Liber Copia LLC from a complete scan of the 1946 printing, with the original text, tables and illustrations preserved.