What section of the AFRS is responsible for Meat, Fish, and Poultry?

The section of the AFRS (Armed Forces Recipe Service) that is responsible for Meat, Fish, and Poultry is indeed the L section. This section is specifically tailored to cover recipes and guidelines for these types of proteins, which are critical in the Navy Culinary Specialist curriculum.

Understanding the organization of the AFRS is essential for culinary specialists as it allows them to locate recipes and food preparation methods efficiently. The L section comprises a variety of recipes, techniques, and specifications related to meat, fish, and poultry, ensuring that culinary specialists can prepare these foods safely and effectively while adhering to nutritional standards.

The naval culinary program emphasizes this knowledge as it directly impacts menu planning, food safety, and nutritional guidelines within Navy operations. Recognizing the L section as the authoritative source for these ingredients enhances a culinary specialist's ability to deliver high-quality meals.