What does the D section of the AFRS include?

The D section of the Advanced Food Recipe and Standardization (AFRS) typically includes Breads and Sweet Doughs. This section focuses on the techniques, ingredients, and types of breads and desserts that can be produced in culinary operations. Understanding the processes involved in making various breads and sweet dough products is essential for culinary specialists, as it encompasses a crucial part of baked goods preparation that affects flavor, texture, and presentation.

Breads often include a variety of types such as yeast breads, quick breads, and specialty breads, while sweet doughs comprise items like pastries, cakes, and cookies. Mastery of this section requires knowledge of the science of baking, as factors such as temperature, mixing methods, and ingredient interactions play a significant role in the final product. This foundational knowledge is critical in meeting the diverse dietary needs and preferences often encountered in a naval culinary setting.

Salads and Dressings, Sauces and Seasonings, and Soups and Stocks each represent other important categories in culinary arts but pertain to different aspects of meal preparation and do not fall under the D section of the AFRS.