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SECTION C

The Unitized Group Ration – Marine (UGR-M) provides a breakfast or a lunch/dinner meal 

to 50 individuals. There are seven breakfast and fourteen lunch/dinner menus with each of 

the menus providing a complete meal. The UGR-M consists of three boxes. Within the boxes 

are cans, bottles, boxes and bags of food items, instruction sheet, disposable meal trays, 

dining packets, paper cups, and other components. 

C-1 ITEM DESCRIPTION

ACR-MC-02, UNITIZED GROUP RATION – MARINE (UGR-M), ASSEMBLY 

REQUIREMENTS

C-2 ASSEMBLY REQUIREMENTS 

 A. Components. The components shall be as specified in table I.

TABLE I. Components

Component Reference

Entrées

Bacon, Precooked, Sliced, in Flexible Pouches

 Institutional Size Pouch (ISP) – 150 slices

A-A-20081G

Type II

Beef Hash, Southwest, No. 3 Can 48 oz. 8940-01-694-5950

Beef Chunks, Canned in Beef Broth, No. 3 Can 48 oz. 8905-01-504-1235

Buffalo Style Macaroni and Cheese with Chicken Breast,

Dehydrated, Cooked, Packaged in a No. 10 Can 

PCR-B-063

Cheese, American, Process, Dehydrated, 32 oz. foil laminate bag 8910-01-625-4588

Cheese Shreds, Cheddar, Dehydrated, 24 oz. foil laminate bag 8910-01-623-6213

Chicken, Boned, Canned, Pieces, Solid Pack, No. 3 Can 48 oz. 8905-01-560-8354

Chili con Carne with Beans, Cooked, Dehydrated, Packaged

in a No. 10 Can

PCR-C-059

Egg Mix, Reduced Cholesterol, Pasteurized, Uncooked,

Dehydrated 

 Large Opening Fitment and Cap 

 BIB with center seal

 Freeze dried or Spray dried

PCR-E-017B

 

Class 2

 Type I 

 Style A or B

Ham Shanks, with Juices, Packaged in a No. 3 Can 48 oz. 8905-00-023-8284

Meatballs in Tomato Sauce, Packaged in a No. 3 Can 48 oz. 8940-01-692-3257
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TABLE I. Components - Continued

Component Reference

Pork Sausage Links in Brine, Packaged in a No. 10 Can PCR-P-035

Shrimp, Dehydrated, Cooked, Packaged in a No. 10 Can PCR-S-024

Turkey Sausage Links in Brine, Packaged in a No. 10 Can PCR-T-012

Starches

Bakery Mixes, Prepared

 Cake Mixes,

 Yellow

 Spice

 Quick Bread Mixes 

 Pancake and Waffle Mixes, Plain

 Biscuit Mix

 Yellow Corn Bread Mix

 Chocolate Brownie Mix

A-A-20181C

 Type I, 

 Style B

 Style H

 Type II, 

 Class 1, Style C 

 Class 2 

 Class 3 

Type VI 

Beans, Dried; Pork and Beans; and Baked Beans; Canned

 Great Northern beans, in brine, meatless

 Black beans, in brine, meatless

A-A-20134C

Type I, Class C, Style 1

Type I, Class K, Style 1 

Hominy Grits, white, regular, enriched, unflavored, Individual 

Packets, 12/0.8 oz. packets 

A-A-20035D, Type I

Style C, Flavor 1

Oatmeal, Variety Pack, Individual Packets, 12/1.37 oz. box 8920-01-623-6286

Pasta, Whole Grain, Linguini, Dry 8920-01-623-6377

Pasta, Whole Grain, Macaroni, Dry, Elbow Form 8920-01-627-2687

Pasta, Whole Grain, Spaghetti, Dry, Thin, 10” Long Form 8920-01-623-6299

Potatoes, White, Dehydrated

 Mashed, Agglomerates, Without lumps 

 Shredded, Cooked (Hash Browns) 

 Potato casserole, Au Gratin

A-A-20032G

Type II, Style D, Option a 

 Type IV, Style B 

Type V, Style B

Rice, Parboiled, Long Grain, Enriched, 5 lb. bag US Grade Standard

8920-01-123-2298

Rice, Brown, 5 lb. bag US No. 2 Grade Standard

8920-01-647-9792

Stuffing Mix, Chicken Flavored with Vegetable Seasoning

 Packet, in foil laminate pouch, 28 oz. box

8920-01-368-7386

Tortillas, Packaged in a Flexible Pouch, Plain PCR-T-008A, Flavor 1
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TABLE I. Components - Continued

Component Reference

Vegetables

Beans, Green, Canned

 Whole, French or Cut, Round or Romano 

 Small - Large

US Grade Standard

 Style a, d, or e, Type a or b

Size 2 thru 5, Grade A

Carrots, Canned

 Slices or Quarters

US Grade Standard

Style b or c, Grade A

Corn, Baby, No. 10 can 8915-01-623-6963

Corn, Whole Kernel, Canned

 Conventional, Golden

US Grade Standard

Varietal a, Color a, Grade A

Mushrooms, Canned, Sliced US Grade Standard, Grade A

 8915-01-623-6993

Onions, Dehydrated, Chopped, 1.62 oz. bottle 8915-01-368-1613

Peas, Early or Sweet, No. 10 can US Grade Standard, Grade A

 8915-00-127-9282

Peas and Carrots, Canned US Grade Standard, Grade A 

Peppers, Green and Red, Dehydrated, 4.25 oz. package

 Mixed Green and Red, Diced (1/4 in. by 1/4 in., With Sulfite, 

 Conventional

A-A-20070D 

Type III, Style A, Class 1, 

Agric. Practice a

Tomatoes, Canned, Diced, No. 10 can US Grade Standard, Grade 

A, Style e 

 8915-01-373-4978

Vegetables, Mixed, Canned

 5-Way Mix - Carrots, Green Beans, Peas, Corn, and

 Lima Beans, With Salt, No. 10 Can

A-A-20120F

 Type II, Style A, Container 

Size 4

Water Chestnuts, Canned, Sliced, No. 10 can 8915-01-411-6499

Desserts

Candy and Chocolate Confections, 

Pan Coated Candy 

 Disks, Milk Chocolate, Plain 

 Disks, Peanut Butter, Plain

A-A-20177F

 Type VI 

 Style A, Flavor 1 

 Style A, Flavor 4

Cookie Mix, Dry

 Sugar 

 Oatmeal

MIL-C-43205G

 Type II 

Type III

Puddings, Shelf Stable, Ready-to-Use, Regular,

 No. 10 can, Chocolate 

 Vanilla

A-A-20051F, Type I,

Container size 7, Flavor C

 Flavor I
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TABLE I. Components - Continued

Component Reference

Fruits

Applesauce, Natural Color, Natural Flavor, Sweetened,

 Regular 

US Grade Standard,

 Color a, Flavor a, 

 Type b, Style a, Grade A 

 8915-00-127-8272

Fruit Cocktail, Canned US Grade Standard,

Grade A 8915-00-286-5482

Peaches, Clingstone, Canned

 Slices, Light Syrup or Natural Juices

US Grade Standard

Style c, Grade A

Pears, Bartlett, Canned

 Halves, Light Syrup or Natural Juices

US Grade Standard

Style a, Grade A

Pie Fillings, Fruit, Prepared, Regular, No. 10 can

 Apple 

 Blueberry 

 Cherry

A-A-20161D, Type I

 Flavor A 

 Flavor C 

Flavor D

Beverages

Cocoa Beverage Powder

 Sugar Sweetened, Without Marshmallows Milk Chocolate

A-A-20189C

 Type I, Style B, Flavor 

A

Coffee, Roasted, Filter Pack, Ground, Arabica Blend, Vacuum

Sealed and Waterproof

8955-01-519-5603

Drink Mixes, Coffee (Unflavored and Flavored)

 Flavored Instant Cappuccino, Regular 

 French Vanilla 

 Irish Cream

A-A-20336B

 Type V, Style A 

 Flavor 1 

 Flavor 4

Juice, Apple, Concentrate, Shelf Stable, 100% Juice, 11.5 oz. can 8915-01-623-6133

Juice, Fruit, Instant

 Grape, Sweetened, Metal Can

 Orange, Unsweetened, Metal Can

PCR-J-002A

 Type I, Style A, Design 

F 

 Type II, Style B, Design 

F

Sports Drink Base, Fruit Punch, Powder, 21 oz. pg. 8960-01-623-6087

Sports Drink Base, Grape, Powder, 21 oz. pg. 8960-01-623-6088

Sports Drink Base, Mixed Berry, Powder, 21 oz. pg. 8960-01-623-6081

Sports Drink Base, Orange, Powder, 21 oz. pg. 8960-01-623-6085

Tea Bags, Black Pekoe, Individually Wrapped, 100 bgs./bx 8955-01-623-6277
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TABLE I. Components – Continued

Component Reference

Other Food Items

Barbecue Sauce

 Plain/Regular, Without Fruit Purees Added

A-A-20335B

Flavor I, Type B

Catsup, Tomato

Grade A, 20 oz. plastic bottle

US Grade Standard

Grade A

Creamed Beef Gravy, Packaged in a No. 10 can, Freeze Dried 8940-01-627-2725

Creamed Turkey Sausage Gravy, Packaged in a No. 10 can,

Freeze Dried

8940-01-627-2729

Creamer, Non-Dairy, Dry

 Regular, Plain/Unflavored

A-A-20043D

Style I, Flavor A

Creole Sauce, 69 oz. bottle 8950-01-396-4011

Garlic Powder, 1.1 oz. bottle 8950-01-283-9975

Gravy Mix, Biscuit (Peppered), Instant, Trans fat-free,

No MSG, 16 oz. foil laminate bag

8940-01-623-6942

Gravy Mix, Brown, Instant, Trans fat-free, No MSG,

16 oz. foil laminate bag

8940-01-623-6408

Gravy Mix, Chicken, Instant, Trans fat-free, No MSG,

16 oz. foil laminate bag

8940-01-623-6448

Hot Sauce

 Extra Hot 4x, Conventional 

A-A-20097G

Type II, Agricultural 

Practice A

Icing Mixes, Powdered

 Chocolate Flavored

Vanilla Flavored

8925-00-935-3260 

8925-01-627-2776

Jam, Strawberry, 20 oz. plastic bottle US Grade Standard

8930-01-487-7485

Jelly, Grape, 20 oz. plastic bottle US Grade Standard 

8930-01-393-4270

Peppers, Jalapeño, Sliced, Packed in Brine, 4 oz. can 8915-01-518-0230

Natural Butter Flavor Granules, Spray Dried

 Regular, Granules/Sprinkles, 57 g. packet

A-A-20351A

Type I, Style A, Package 4

Nut and Fruit Mix, Packaged in a Flexible Pouch, Shelf Stable

 Nuts and Raisins

PCR-N-003B

Type I

Peanut Butter and Grape Jelly, Twin Pack, US Grade Standard 8930-01-396-4009

Peanut Butter and Strawberry Jam Twin Pack 8930-01-436-1912
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TABLE I. Components – Continued

Component Reference

Salt and Pepper, 4.0 oz. Salt and 1.5 oz. Pepper Twin Pack 8950-01-369-3276

Salsa, Tomato-Based and Salsa Verde, Shelf-Stable

 Tomato-Based, Mild, Chunky, 

 Regular, No Added Thickeners 

 Conventional, 64 oz. plastic bottle 

A-A-20210D

 Type I, Pungency B, Style 

 2 

Sodium level (1),

Thickener (a), Agricultural

Practice (i)

Sauce, BBQ, Bourbon, 64 fl. oz. plastic bottle 8950-01-623-6703

Sauce, Chili Garlic, Korean, 64 fl. oz. plastic bottles 8950-01-623-6671

Sauce Mix, Alfredo, Instant, 16 oz. foil laminate bag 8950-01-623-6791

Seasoning, Fried Rice, 1.75 oz. foil laminate package 8950-01-623-6708

Shortening Compounds, General purpose, 1 lb. Composite

Can with Resealable Plastic Lid (for UGR)

A-A-20100D, Type I

Sour Cream Mix, Instant, 17.6 oz. foil laminate bag 8910-01-623-7014

Soy Sauce

 Non-fermented, Light in sodium or Fermented, Red. sodium

A-A-20087D

Type III or IV

Spices and Spice Blends

 Cinnamon, Ground, Not fortified

 Italian Seasoning 

 Southwest Seasoning 

A-A-20001B

 Type I, Class I, Form 1, 

 Fortification a

 Type II, Class I 

Type II, Class L

Sugar, White, Refined, and Sugar, Brown,

 Conventional, 

 White (refined), Granulated (fine or extra fine) or

 (superfine), 20 oz. box 

 White (refined), Powdered or Confectioners, 16 oz. box 

 Brown, Light or Dark, 16 oz. box

A-A-20135E, Agricultural 

Practice 1,

 Type I, Style A or B 

 

 Type I, Style C 

 Type II, Style A or B 

Tomato Paste, 12 oz. can US Grade Standard

8915-00-582-4058

Disposables

Bag, Plastic, Trash 8105-01-521-6616

Cup, Disposable: Lid, Disposable Cup

 Hot Drink, Round, Two-Piece, Plastic Lined, Green or

 tan/sand (9 ounce only) outer surface 

A-A-2577B

 Type I, Style A, Class 3, 

 Color 9 oz. 
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TABLE I. Components – Continued

Component Reference

Dining Packets

 Dining Packet, Food Container, Modified, with 

 Biobased Fork, Knife and Spoon

A-A-3012A

 Type IV 

Gloves, Disposable, Foodservice, Multipurpose, Large,

 Ambidextrous, Latex Free, Polyethylene, 1.25 mil

8415-01-541-5392

Tray, Mess, Compartmented

 5 Compartment Tray, Tan or Sand

A-A-52217C

Type I, Class 3

 

 B. Contents. The contents of each meal shall be as specified in table II. Refer to table I 

for full citation and document number of components. 

TABLE II. Contents 

STANDARD BREAKFAST ITEMS

Component Unit of Issue, Servings Quantity – Menu

Coffee, Filter Pack

Tea Bags

1.25 oz. bags, 5 per bag 

100 ct. box 

1: Menu 1 through 7

1: Menu 1, 3, 5, 7 

Cocoa Beverage Powder

Grits

Oatmeal, Variety Pack

16 packets per box

12 packets per box

12 packets per box 

1: Menu 1, 3, 5

2: Menu 1, 3, 5 

1: Menu 2, 4, 6 

Drink Mix, Cappuccino 1 oz. packet, 25 per bag 1: Irish Cream, Menu 4, 

7 

1: Fr. Vanilla, Menu 2, 6 

Egg Mix 2 BIB pouches per box 1: Menu 1 through 7

Potato, Hash Browns 40 oz. box 2: Menu 1, 3, 6

Syrup, Imitation Maple Flavored 12 oz. plastic bottle 5: Menu 2, 7

Pancake Mix 5 lb. Can or box 1: Menu 2, 7

Grape Jelly 20 oz. plastic bottle 1: Menu 1, 3, 5, 7

Strawberry Jam 20 oz. plastic bottle 1: Menu 2, 4, 6

Salt and Pepper, Twin Pack 4 oz. salt, 1.5 oz. pepper 1: Menu 1 through 7

Shortening 1 lb. can 1: Menu 1 through 7
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Sugar, Confectioners 1 lb. box 1: Menu 1, 2, 4, 5, 6, 7

Hot Sauce, Extra Hot 4x 3 oz. bottle 1: Menu 1 through 7

Catsup 20 oz. plastic bottle 1

Creamer 3 g. packet, 25 per bag 1: Menu 1, 3, 5, 7

Trays, Mess 25 per bag 2: Menu 1 through 7

Dining Packets 25 per bag 2: Menu 1 through 7

Paper Cups 25 per bag 3: Menu 1 through 7

Trash Bags 4 per package 1: Menu 1 through 7

Gloves 10 per package 1: Menu 1 through 7

UGR– M BREAKFAST MENU 1

Component Unit of Issue Quantity

Turkey Sausage Links

Ham Shanks

No. 10 can

No. 3 can

2

2

Onions, Dehydrated, Chopped 1.62 oz. bottle 1

Green Peppers, Dehydrated 4.25 oz. package 1

Yellow Cake Mix Can or box, 5 lb. 1

Apple Pie Filling No. 10 can 1

Fruit Cocktail No. 10 can 1

Orange Juice No. 2-1/2 tall can, 16.5 oz. 3

UGR– M BREAKFAST MENU 2

Component Unit of Issue Quantity

Bacon

Hash, Southwest

150 slices per pouch

No. 3 can

1

5

Pears No. 10 can 1

Grape Juice No. 2-1/2 tall can, 19 oz. 3
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UGR– M BREAKFAST MENU 3

Component Unit of Issue Quantity

Bacon 150 slices per pouch 1

Creamed Turkey Sausage Gravy No. 10 can 1

Biscuit Mix Can or box, 5 lb. 1

Peaches No. 10 can 2

Orange Juice No. 2-1/2 tall can, 16.5 oz. 3

UGR– M BREAKFAST MENU 4

Component Unit of Issue Quantity

Creamed Beef Gravy No. 10 can 2

Biscuit Mix Can or box, 5 lb. 1

Yellow Cake Mix Can or box, 5 lb. 1

Cherry Pie Filling No. 10 can 1

Fruit Cocktail No. 10 can 1

Grape Juice No. 2-1/2 tall can, 19 oz. 3

UGR– M BREAKFAST MENU 5

Component Unit of Issue Quantity

Ham Shanks No. 3 can 2

Onions, Dehydrated, Chopped 1.62 oz. bottle 1

Green Peppers, Dehydrated 4.25 oz. package 1

Bacon 150 slices per pouch 1

Biscuit Gravy Mix, Peppered 16 oz. foil laminate bag 1

Biscuit Mix Can or box, 5 lb. 1

Pears No. 10 can 2

Orange Juice No. 2-1/2 tall can, 16.5 oz. 3
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UGR– M BREAKFAST MENU 6

Component Unit of Issue Quantity

Ham Shanks No. 3 can 2

Mixed Vegetables No. 10 can 1

Onions, Dehydrated, Chopped 1.62 oz. bottle 1

Fried Rice Seasoning 1.75 oz. foil laminate package 5

Soy Sauce 4 to 10 fl. oz. bottle 1

Creamed Turkey Sausage Gravy No. 10 can 1

Rice, Brown 5 lb. bag 1

Yellow Cake Mix Can or box, 5 lb. 1

Apple Pie Filling No. 10 can 1

Fruit Cocktail No. 10 can 1

Apple Juice 11.5 oz. can 7

UGR– M BREAKFAST MENU 7

Component Unit of Issue Quantity

Ham Shanks No. 3 can 2

Onions, Dehydrated, Chopped 1.62 oz. bottle 1

Green Peppers, Dehydrated 4.25 oz. package 1

Tortillas 50 count bag 1

Turkey Sausage Links No. 10 can 2

Yellow Cake Mix Can or box, 5 lb. 1

Blueberry Pie Filling No. 10 can 1

Orange Juice No. 2-1/2 tall can, 16.5 oz. 3
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STANDARD LUNCH/DINNER ITEMS

Component Unit of Issue, Servings Quantity – Menu

Peanut Butter & Grape Jelly Twin pack, 12 per bag 2: Menu 3, 7, 11

Peanut Butter & Strawberry 

Jam

Twin pack, 12 per bag 2: Menu 1, 5, 9, 13

Salt and Pepper Twin pack, (4 oz. salt, 

1.5 oz. pepper)

1: Menu 1 through 7

Coffee, Filter Pack 1.25 oz. bags, 5 per bag 1: Menu 1 through 7

Creamer 3 g. packet, 25 per bag 1: Menu 1, 3, 5, 7, 9, 11, 13

Sports Drink Base 21 oz. bag 3: Orange – Menu 1, 5, 7, 10, 12 

3: Grape – Menu 2, 6, 13

3: Fruit Punch – Menu 3, 8, 14

3: Mixed Berry – Menu 4, 9, 11

Hot Sauce, Extra Hot 4x 3 oz. bottle 1: Menu 1 through 7

Trays, Mess 25 per bag 2: Menu 1 through 7

Dining Packets 25 per bag 2: Menu 1 through 7

Paper Cups 25 per bag 3: Menu 1 through 7

Trash Bags 4 per package 1: Menu 1 through 7

Gloves 10 per package 1: Menu 1 through 7
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UGR– M LUNCH/DINNER MENU 1

Component Unit of Issue Quantity

Beef Chunks No. 3 can 7

Brown Gravy Mix, Instant 16 oz. foil laminate bag 2

Biscuit Mix Can or box, 5 lb. 1

Peas & Carrots No. 10 can 2

Butter Granules 57 g. package 1

Mashed Potatoes 3.5 lb. box 1

Sugar Cookie Mix Can or box, 5 lb. 1

Granulated Sugar 20 oz. box 1

Cinnamon 1 oz. bottle 1

Fruit Cocktail No. 10 can 2

UGR– M LUNCH/DINNER MENU 2

Component Unit of Issue Quantity

Chicken No. 3 can 4

Creole Sauce 69 oz. plastic bottle 3

Corn No. 10 can 2

Rice, Brown 5 lb. bag 1

Butter Granules 57 g. package 1

Cornbread Mix Can or box, 5 lb. 2

Oatmeal Cookie Mix Can or box, 5 lb. 1

Fruit Cocktail No. 10 can 2
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UGR– M LUNCH/DINNER MENU 3

Component Unit of Issue Quantity

Beef Chunks No. 3 can 9

BBQ Sauce, Bourbon Flavor 64 fl. oz. plastic bottle 2

Potatoes Au Gratin 36 – 38 oz. box 2

Green Beans No. 10 can 2

Butter Granules 57 g. package 1

Cornbread Mix Can or box, 5 lb. 1

Granulated Sugar 20 oz. box 1

Jalapeño Peppers 4 oz. can 1

Brownie Mix Can or box, 5 lb. 1

Candy Coated Chocolate Peanut Butter

Disks

15 oz. bag 2

Applesauce No. 10 can 2

UGR– M LUNCH/DINNER MENU 4

Component Unit of Issue Quantity

Chicken No. 3 can 4

Mixed Vegetables No. 10 can 1

Chicken Gravy Mix, Instant 16 oz. foil laminate bag 1

Rice, Parboiled, Long Grain 5 lb. bag 1

Carrots No. 10 can 2

Butter Granules 57 g. package 1

Biscuit Mix Can or box, 5 lb. 1

Yellow Cake Mix Can or box, 5 lb. 1

Chocolate Icing Mix Can or box, 5 lb. 1

Pears No. 10 can 2
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UGR– M LUNCH/DINNER MENU 5

Component Unit of Issue Quantity

Chicken No. 3 can 4

Corn No. 10 can 2

Black Beans No. 10 can 1 

Salsa, Chunky 64 oz. plastic bottle 1

Cornbread Mix Can or box, 5 lb. 1

Jalapeño Peppers 4 oz. can 1

Southwest Seasoning 4.6 oz. bag 1

Sauce Mix, Alfredo 16 oz. foil laminate bag 2

Linguini 1 lb. box 6

Yellow Cake Mix Can or box, 5 lb. 1

Blueberry Pie Filling No. 10 can 1 

Peaches No. 10 can 1

Cinnamon 1 oz. bottle 1

Brown Sugar 16 oz. box 1

Butter Granules 57 g. package 1

Chocolate Pudding No. 10 can 1
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UGR– M LUNCH/DINNER MENU 6

Component Unit of Issue Quantity

Beef Chunks No. 3 can 7

Brown Gravy Mix, Instant 16 oz. foil laminate bag 2

Onions, Dehydrated, Chopped 1.62 oz. bottle 1

Mushrooms No. 10 can 2

Sour Cream Mix, Instant 17.6 oz. foil laminate bag 1

Linguini 1 lb. box or bag 6

Green Beans No. 10 can 2

Butter Granules 57 g. package 1

Biscuit Mix Can or box, 5 lb. 1

Brownie Mix Can or box, 5 lb. 1

Pears No. 10 can 2

UGR– M LUNCH/DINNER MENU 7

Component Unit of Issue Quantity

Buffalo Mac and Cheese with Chicken No. 10 can 7

Peas No. 10 can 2

Butter Granules 57 g. package 2

Biscuit Mix Can or box, 5 lb. 1

Apple Pie Filling No. 10 can 2

Yellow Cake Mix Can or box, 5 lb. 1

Cinnamon 1 oz. bottle 1

Brown Sugar 16 oz. box 1

Vanilla Pudding No. 10 can 1
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UGR– M LUNCH/DINNER MENU 8

Component Unit of Issue Quantity

Chicken No. 3 can 4

Cheese, American, Dehydrated 32 oz. foil laminate bag 1

Black Beans No. 10 can 1

Corn No. 10 can 1

Macaroni, Elbow 1 lb. box 3

Salsa, Chunky 64 oz. plastic bottle 2

Southwest Seasoning 4.6 oz. bag 1

Jalapeño Peppers 4 oz. can 1

Carrots No. 10 can 2

Butter Granules 57 g. package 1

Cornbread Mix Can or box, 5 lb. 1

Oatmeal Cookie Mix Can or box, 5 lb. 1

Candy Coated Milk Chocolate Disks 12.6 oz. bag 2

Pears No. 10 can 2
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UGR– M LUNCH/DINNER MENU 9

Component Unit of Issue Quantity

Rice, Brown 5 lb. bag 1

Chicken No. 3 can 4

Chicken Gravy Mix, Instant 16 oz. foil bag 1

Onions, Dehydrated, Chopped 1.62 oz. bottle 1

Mixed Vegetables No. 10 can 2

Butter Granules 57 g. package 1

Biscuit Mix Can or box, 5 lb. 1

Oatmeal Cookie Mix Can or box, 5 lb. 1

Apple Pie Filling No. 10 can 2

Peaches No. 10 can 1

Vanilla Pudding No, 10 can 1
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UGR– M LUNCH/DINNER MENU 10

Component Unit of Issue Quantity

Spaghetti, Thin 1 lb. box 6

Meatballs in Sauce No. 3 can 8

Tomato Paste 12 oz. can 2

Italian Seasoning 0.75 oz. bottle 1

Cheddar Cheese Shreds, Dehydrated 24 oz. foil laminate bag 2

Green Beans No. 10 can 2

Butter Granules 57 g. package 2

Garlic Powder 1.1 oz. bottle 1

Biscuit Mix Can or box, 5 lb. 1

Spice Cake Mix Can or box, 5 lb. 1

White Icing Mix Can or box, 5 lb. 1

Chocolate Pudding No. 10 can 2

Fruit Cocktail No. 10 can 2

UGR– M LUNCH/DINNER MENU 11

Component Unit of Issue Quantity

Chicken No. 3 can 4

Chicken Gravy Mix, Instant 16 oz. foil laminate bag 1

Stuffing Mix, Chicken Flavored 28 oz. box 3

Mashed Potatoes 3.5 lb. box 1

Carrots No. 10 can 2

Butter Granules 57 g. package 1

Oatmeal Cookie Mix Can or box, 5 lb. 1

Pears No. 10 can 2

Nuts and Raisins 1 pouch 50
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UGR– M LUNCH/DINNER MENU 12

Component Unit of Issue Quantity

Chili, Dehydrated No. 10 can 4

Rice, Parboiled, Long Grain 5 lb. bag 1

Corn No. 10 can 2

Butter Granules 57 g. package 1

Cornbread Mix Can or box, 5 lb. 1

Sugar Cookie Mix No. 10 can 1

Candy Coated Milk Chocolate Disks 12.6 oz. bag 2

Chocolate Pudding No. 10 can 2

Fruit Cocktail No. 10 can 2

UGR– M LUNCH/DINNER MENU 13

Component Unit of Issue Quantity

Shrimp, Dehydrated No. 10 can 2

Chicken No. 3 can 4

Chili Garlic Sauce 64 oz. plastic bottle 2

Baby Corn No. 10 can 1

Carrots No. 10 can 1

Water Chestnuts No. 10 can 1

Linguine 1 lb. box 6

Biscuit Mix Can or box, 5 lb. 1

Yellow Cake Mix Can or box, 5 lb. 1

Chocolate Frosting Mix Can or box, 5 lb. 1

Peaches No. 10 can 2
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UGR– M LUNCH/DINNER MENU 14

Component Unit of Issue Quantity

Chicken No. 3 can 4

White Beans No. 10 can 4

Onions, Dehydrated, Chopped 1.62 oz. bottle 2

Jalapeño Peppers 4 oz. can 2

Salsa, Chunky 64 oz. plastic bottle 3

Rice, Brown 5 lb. bag 1

Southwest Seasoning 4.6 oz. bag 2

Green Beans No. 10 can 2

Butter Granules 57 g. package 1

Cornbread Mix Can or box, 5 lb. 1

Brownie Mix Can or box, 5 lb. 1

Pears No. 10 can 2

Vanilla Pudding No. 10 can 1

SECTION D

D-1 PACKAGING

 A. Unit packaging. Components shall be packaged in accordance with documents 

referenced in table I.

 B. Intermediate packaging. Components may be intermediate packaged. 

 C. Menu assembly. The components of each menu specified in table II shall be packed as 

specified in table III.

 D. Shipping container loading sequence. The components of each menu shall be loaded 

into a box in the order indicated in table III. The loading sequences are recommended, but 

variations are allowed. Abbreviations used are: 
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BG = bag BT = bottle BX = box CN = can

PG = package TY = tray SF = sugar free PO = Pouch

TABLE III. Loading Sequence 

UGR– M BREAKFAST MENU #1

1a 2a 3a

2 BG Trays

3 BG Cups

1 PG Gloves 

1 PG Trash Bags 

1 Salt/Pepper

1 BT Hot Sauce 

1 BG Coffee

1 BG Creamer

1 BX Eggs

1 BT Grape Jelly

1 BT Catsup

1 BX Cocoa 

1 BX Tea Bags

2 CN Ham Shanks

1 BX Hash Browns

Preparation Instructions

1b 2b 3b

3 CN Orange Juice

1 CN Shortening 

2 BX Grits

2 BG Dining Pkts. 

1 CN/BX Yellow Cake Mix

1 CN Apple Pie Filling

1 CN Fruit Cocktail

1 BT Onions, Dehy., 

Chopped 

1 PG Green Pepper, Dehy. 

1 BX Hash Browns 

2 CN Turkey Sausage Links 

1 BX Confectioners Sugar
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UGR– M BREAKFAST MENU #2

1a 2a 3a

2 BG Trays

3 BG Cups

1 PG Gloves 

1 PG Trash Bags 

1 Salt/Pepper

1 BT Hot Sauce

1 BG Coffee

1 BX Eggs

1 ISP Bacon

5 BT Syrup

1 CN/BX Pancake Mix

1 CN Pears

1b 2b 3b

3 CN Grape Juice

1 CN Shortening

1 BX Oatmeal

1 BT Strawberry Jam

1 BT Catsup

2 BG Dining Pkts.

2 CN Southwest Beef Hash

Preparation Instructions

3 CN Southwest Beef Hash

1 BX Confectioners Sugar

1 BX Cappuccino, Fr Van

UGR– M BREAKFAST MENU #3

1a 2a 3a

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

1 Salt/Pepper

1 BT Hot Sauce

1 BG Coffee

1 BG Creamer

1 BX Eggs

1 ISP Bacon

1 BG Dining Pkts.

2 CN Peaches

Preparation Instructions

1b 2b 3b

3 CN Orange Juice

1 CN Shortening

2 BX Grits

1 BT Grape Jelly

1 BT Catsup

1 CN/BX Biscuit Mix

1 CN Creamed Turkey

Sausage Gravy 

1 BG Dining Pkts.

2 BX Hash Browns

1 BX Cocoa Bev Powder

1 BX Tea Bags
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UGR– M BREAKFAST MENU #4

1a 2a 3a

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

1 Salt/Pepper

1 BT Hot Sauce

1 BG Coffee

1 BX Eggs

Preparation Instructions

1 BG Dining Pkts.

1 CN Cherry Pie Filling

1 CN Fruit Cocktail

1 CN/BX Biscuit Mix

1b 2b 3b

3 CN Grape Juice

1 CN Shortening

1 BX Oatmeal

1 BT Strawberry Jam 

1 BT Catsup

1 CN/BX Yellow Cake Mix

2 CN Creamed Beef Gravy

1 BX Confectioners Sugar

1 BX Cappuccino, Irish Cr.

1 BG Dining Pkts.

UGR– M BREAKFAST MENU #5

1a 2a 3a

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

1 Salt/Pepper

1 BT Hot Sauce

1 BG Coffee

1 BG Creamer

1 BX Eggs

1 ISP Bacon

Preparation Instructions

1 BT Onions, Dehy., 

Chopped

1 PG Green Pepper, Dehy.

1 BG Biscuit Gravy Mix, 

Peppered

1 BG Dining Pkts.

1b 2b 3b

3 CN Orange Juice

1 CN Shortening

2 BX Grits

1 BT Grape Jelly

1 BT Catsup

2 CN Ham Shanks

2 CN Pears

1 CN/BX Biscuit Mix

1 BX Confectioners Sugar 

1 BX Cocoa 

1 BX Tea Bags

1 BG Dining Pkts.
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UGR– M BREAKFAST MENU #6 

1a 2a 3a

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

1 Salt/Pepper

1 BT Hot Sauce

1 BG Coffee

1 BT Soy Sauce

1 BT Onions, Dehy., 

Chopped

1 BX Eggs

1 BG Rice, Brown

Preparation Instructions

1 CN/BX Yellow Cake Mix

1 CN Apple Pie Filling

1 CN Fruit Cocktail

1b 2b 3b

7 CN Apple Juice

1 CN Shortening

1 BX Oatmeal

1 BT Strawberry Jam

1 BT Catsup

2 BG Dining Pkts

1 CN Ham Shanks

1 CN Mixed Vegetables

1 CN Creamed Turkey 

Sausage Gravy

2 BX Hash Browns

1 CN Ham Shanks

1 BX Confectioners Sugar

1 BX Cappuccino, Fr. Van

5 PG Fried Rice Seasoning

UGR– M BREAKFAST MENU #7

1a 2a 3a

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

1 Salt/Pepper

1 BT Hot Sauce

1 BG Coffee

1 BG Creamer

1 BX Tea Bags

1 BX Eggs

2 BG Dining Pkts.

2 CN Turkey Sausage Links

1 CN/BX Pancake Mix

1b 2b 3b

3 CN Orange Juice

1 CN Shortening

1 BX Cappuccino, Irish Cr.

1 BT Grape Jelly

1 BT Catsup

5 BT Syrup

1 CN Yellow Cake Mix

1 CN Blueberry Pie Filling

2 CN Ham Shanks

1 BT Onions, Dehy., 

Chopped

1 PG Green Pepper, Dehy.

1 BG Tortillas

Preparation Instructions
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UGR– M LUNCH/DINNER MENU #1

1a 2a 3a

4 CN Beef Chunks

Preparation Instructions

1 CN/BX Biscuit Mix

2 CN Fruit Cocktail

3 CN Beef Chunks

2 CN Peas & Carrots

2 BG PB/Strawberry Jam

1b 2b 3b

1 CN/BX Sugar Cookie Mix 

1 PG Butter Granules

1 BX Granulated Sugar 

3 BG Cups

1 BX Mashed Potatoes 

2 BG Brown Gravy Mix

3 BG Orange Sports Drink 

1 BG Coffee

1 BG Creamer

1 Salt/Pepper

1 BT Cinnamon 

2 BG Trays

2 BG Dining Pkts.

1 PG Gloves

1 PG Trash Bags

1 BT Hot Sauce

UGR– M LUNCH/DINNER MENU #2

1a 2a 3a

2 CN Corn

3 BG Grape Sports Drink

Base

Preparation Instructions

2 CN/BX Cornbread Mix

1 CN/BX Oatmeal Cookie 

Mix

2 CN Fruit Cocktail

1b 2b 3b

4 CN Chicken

1 BG Rice, Brown

1 BG Coffee

3 BT Creole Sauce

3 BG Cups

1 PG Butter Granules 

1 Salt/Pepper

2 BG Trays

2 BG Dining Pkts.

1 PG Gloves 

1 PG Trash Bags

1 BT Hot Sauce
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UGR– M LUNCH/DINNER MENU #3

1a 2a 3a

5 CN Beef Chunks

3 BG Fruit Punch Sports 

Drink Base

1 Salt/Pepper 

1 BG Dining Pkts.

2 CN Green Beans

1 CN Jalapeño Peppers

2 BG Candy Coated 

Chocolate Covered Peanut 

Butter Disks

1 CN/BX Corn Bread

2 CN Applesauce

2 BG PB/Grape Jelly

Preparation Instructions

1b 2b 3b

4 CN Beef Chunks

1 CN/BX Brownie Mix

1 BG Dining Pkts.

2 BX Potatoes Au Gratin

2 BT BBQ Sauce, Bourbon

1 BG Coffee

1 BG Creamer

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

1 BT Hot Sauce

1 PG Butter Granules

1 BX Granulated Sugar

UGR– M LUNCH/DINNER MENU #4

1a 2a 3a

1 CN Mixed Vegetables

1 CN/BX Biscuit Mix

Preparation Instructions

2 CN Carrots

1 BG Chicken Gravy Mix

2 CN Pears

1 PG Butter Granules

1b 2b 3b

4 CN Chicken

1 BG Rice, Parboiled, Long 

Grain

3 BG Cups

1 CN/BX Yellow Cake Mix

1 CN/BX Choc. Icing Mix

1 BG Coffee

1 Salt/Pepper 

3 BG Mixed Berry Sports 

Drink Base

2 BG Trays

2 BG Dining Pkts.

1 PG Gloves 

1 PG Trash Bags

1 BT Hot Sauce
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UGR– M LUNCH/DINNER MENU #5

1a 2a 3a

4 CN Chicken

6 BX Linguini

1 CN Jalapeño Peppers

Preparation Instructions

1 CN Black Beans

1 CN/BX Cornbread Mix

1 BX Brown Sugar

3 BG Cups

1 PG Butter Granules

2 BG Trays

2 BG Dining Pkts.

1 PG Gloves

1 PG Trash Bags

1 BT Hot Sauce

1b 2b 3b

2 CN Corn

3 BG Orange Sports Drink 

Base

1 BG Southwest Seasoning 

2 BG Sauce Mix, Alfredo

1 CN/BX Yellow Cake Mix

1 CN Blueberry Pie Filling

1 BT Salsa

1 BG Coffee

1 BG Creamer

1 CN Chocolate Pudding

1 CN Peaches

2 BG PB/Strawberry Jam

1 Salt/Pepper 

1 BT Cinnamon

UGR– M LUNCH/DINNER MENU #6

1a 2a 3a

4 CN Beef Chunks

3 BG Grape Sports Drink 

Base

Preparation Instructions

2 CN Mushrooms

3 BG Cups 

1 BT Onions, Dehydrated

3 CN Beef Chunks

2 BG Trays

2 BG Dining Pkts.

1 PG Gloves 

1 PG Trash Bags

1 BT Hot Sauce

1b 2b 3b

2 CN Pears 

6 BX Linguini

2 CN Green Beans

2 BG Brown Gravy Mix

1 BG Sour Cream Mix

1 CN/BX Biscuit Mix

1 CN/BX Brownie Mix

1 BG Coffee 

1 Salt/Pepper 

1 PG Butter Granules
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UGR– M LUNCH/DINNER MENU #7

1a 2a 3a

2 CN Buff Mac and Cheese

with Chicken

2BG Dining Pkts.

Preparation Instructions

2 CN Buff Mac and Cheese

with Chicken

3 BG Cups 

2 BG Trays

1 PG Gloves 

1 PG Trash Bags

1 BT Hot Sauce

1 BG Coffee

1 BG Creamer

1b 2b 3b

1 CN Vanilla Pudding

2 CN Buff Mac and Cheese

with Chicken

1 CN/BX Yellow Cake Mix 

1 BX Brown Sugar

2 CN Peas

1 CN Buff Mac and Cheese

with Chicken

3 BG Orange Sports Drink 

Base

1 BT Cinnamon

1 CN/BX Biscuit Mix

2 CN Apple Pie Filling 

2 BG PB/Grape Jelly

1 Salt/Pepper

2 PG Butter Granules

UGR– M LUNCH/DINNER MENU #8

1a 2a 3a

4 CN Chicken

2 BG Dining Pkts.

Preparation Instructions

2 CN Pears 

3 BG Cups 

2 BG Trays

1 PG Gloves 

1 PG Trash Bags

1 BT Hot Sauce

1 BG Coffee

1 PG Butter Granules

2 BG Pan Coated Chocolate 

Disks

1 Salt/Pepper

1b 2b 3b

3 BX Macaroni

2 CN Carrots

1 CN Corn

1 CN/BX Cornbread Mix

3 BG Fruit Punch Sports 

Drink Base 

1 BG Southwest Seasoning

1 BG American Proc. 

Cheese

1 CN Jalapeño Peppers

1 CN/BX Oatmeal Cookie 

Mix

1 CN Black Beans

2 BT Salsa
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UGR– M LUNCH/DINNER MENU #9

1a 2a 3a

4 CN Chicken

2 BG Dining Pkts.

Preparation Instructions

2 CN Mixed Vegetables

1 BG Rice, Brown

3 BG Cups

2 BG Trays

1 PG Gloves

1 PG Trash Bags

1 BT Hot Sauce

1 BG Coffee

1 BG Creamer

1 PG Butter Granules

1b 2b 3b

2 CN Apple Pie Filling

2 BG PB/Strawberry Jam 

1 BG Chicken Gravy Mix 

1 BT Onions, Dehy., 

Chopped

1 Salt/Pepper

1 CN/BX Oatmeal Cookie 

Mix

1 CN Vanilla Pudding 

3 BG Mixed Berry Sports 

Drink Base 

1 CN/BX Biscuit Mix

1 CN Peaches

UGR– M LUNCH/DINNER MENU #10

1a 2a 3a

4 CN Meatballs in Sauce

Preparation Instructions

2 CN Fruit Cocktail

3 BG Cups 

3 BG Orange Sports Drink 

Base

1 BG Coffee

2 BG Trays

2 BG Dining Pkts.

1 PG Gloves 

1 PG Trash Bags

1 BT Hot Sauce

1b 2b 3b

6 BX Thin Spaghetti

1 CN/BX Spice Cake Mix

1 CN/BX White Icing Mix

2 PG Butter Granules

1 BT Garlic Powder

1 Salt/Pepper

4 CN Meatballs in Sauce

2 CN Chocolate Pudding

1 CN/BX Biscuit Mix

2 CN Tomato Paste

1 BT Italian Seasoning

2 CN Green Beans 

2 BG Cheese Shreds
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UGR– M LUNCH/DINNER MENU #11

1a 2a 3a

4 CN Chicken

1 BX Mashed Potatoes 

1 BG Chicken Gravy Mix

Preparation Instructions

2 CN Carrots

3 BG Mixed Berry Sports 

Drink Base

1 BG Dining Pkts.

2 BG Trays

3 BG Cups 

1 PG Gloves

1 PG Trash Bags 

1 BT Hot Sauce

1 BG Coffee

1 BG Creamer

1 PG Butter Granules

1 Salt/Pepper

1b 2b 3b

2 CN Pears

1 CN/BX Oatmeal Cookie 

Mix

2 BG PB/Grape Jelly 

1 BG Dining Pkts.

50 PO Nuts and Raisins 3 BX Stuffing

UGR– M LUNCH/DINNER MENU #12

1a 2a 3a

3 CN Chili

Preparation Instructions

2 CN Corn

2 BG Candy Coated Choc. 

Disks

1 PG Butter Granules

2 CN Chocolate Pudding

1 CN Sugar Cookie Mix

1 BG Coffee

1 Salt/Pepper

1b 2b 3b

1 CN Chili

1 CN/BX Cornbread Mix

1 BG Rice, Parboiled, Long 

Grain

2 CN Fruit Cocktail 

3 BG Orange Sports Drink 

Base

3 BG Cups

2 BG Trays

2 BG Dining Pkts.

1 PG Gloves 

1 PG Trash Bags

1 BT Hot Sauce
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UGR– M LUNCH/DINNER MENU #13

1a 2a 3a

4 CN Chicken

6 BX Linguini

Preparation Instructions

2 CN Shrimp

1 CN Baby Corn

3 BG Grape Sports Drink 

Base

2 BG Trays

3 BG Cups

1 PG Gloves 

1 PG Trash Bags

1 BT Hot Sauce 

1 BG Coffee

1 BG Creamer

1 Salt/Pepper

1b 2b 3b

1 CN Carrots

1 CN Water Chestnuts 

1 CN/BX Biscuit Mix

2 BG PB/Strawberry Jam 

2 CN Peaches

2 BG Dining Pkts.

2 BT Chili Garlic Sauce

1 CN/BX Yellow Cake Mix 

1 CN Choc. Frosting Mix

UGR– M LUNCH/DINNER MENU #14

1a 2a 3a

4 CN Chicken

1 CN/BX Cornbread Mix

1 BG Rice, Brown

Preparation Instructions

3 CN White Beans

3 BG Fruit Punch Sports 

Drink Base

2 BT Onions, Dehy., 

Chopped

2 BG Trays

1 PG Gloves

1 BT Hot Sauce

1 Salt/Pepper 

3 BG Cups

1 BT Salsa

1b 2b 3b

2 CN Green Beans

1 CN Vanilla Pudding 

2 CN Jalapeño Peppers

2 BG Southwest Seasoning

1 CN White Beans

1 CN/BX Brownie Mix

2 BG Dining Pkts.

2 CN Pears

2 BT Salsa

1 PG Butter Granules 

1 BG Coffee

1 PG Trash Bags
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D-2 LABELING

 A. Components. Components shall be labeled in accordance with documents referenced in 

table I.

D-3 PACKING

 A. Packing. 

(1) UGR. Each complete menu shall be assembled into three boxes using the 

suggested loading sequence specified in table III. Because of the number of nondevelopmental components and the variety of packaging available, it may be necessary to 

move a product from one compartment to another where space is more available. Each box 

shall be constructed in accordance with style RSC of ASTM D5118/D5118M, Standard 

Practice for Fabrication of Fiberboard Shipping Boxes and figures 1, 2, and 3. The fiberboard 

shall conform to type CF, class D, variety SW, grade V3c of ASTM D4727/D4727M, 

Standard Specification for Corrugated and Solid Fiberboard Sheet Stock (Container Grade) 

and Cut Shapes. The inside dimensions of the box shall be 23-3/4 inches in length, 13-3/16 

inches in width and 8-3/4 inches in depth. Each box shall be fitted with two V3c partitions in 

accordance with figures 1, 2 and 3. Kraft paper as specified in A-A-203, Paper, Kraft, 

Untreated, shall be used to fill voids and immobilize menu components. Boxes shall be free 

from evidence of rodent or insect infestation. Boxes may be assembled by gluing or taping. 

Each container shall be closed and then sealed (H-taped) in accordance with methods B or C 

of ASTM D1974/D1974M, Standard Practice for Methods of Closing, Sealing, and 

Reinforcing Fiberboard Boxes

(2) Partitions. The center panel of each partition shall meet at the center of the box to 

divide the box into two equal compartments (cell "A" and "B"). The end panels of the 

partitions shall butt together at each end of the box (see figure 1). The partitions shall be full 

depth partitions and fabricated according to figure 3. 

D-4 UNITIZATION

 A. Unit loads. Boxes shall be arranged in unit loads in accordance with Type I, Class A of 

DLA Troop Support Form 3507, Loads, Unit: Preparation of Semiperishable Subsistence 

Items. 
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D-5 MARKING

 A. Menu marking. The three boxes comprising one menu shall be positioned on the pallet 

side by side and marked in sequence so that the menu can be identified as one unit (two, 

three box menu units to a tier). Using either labels or stencils on the top panel, with 

characters at least 2 inches high, the boxes shall be identified as "BOX 1", "BOX 2", and 

"BOX 3". The characters shall be oriented so as to be readable when facing the marked end 

panel. 

 B. Shipping boxes and unit loads. Marking of shipping boxes and unit loads shall be as 

specified in DLA Troop Support Form 3556, Marking Instructions for Boxes, Sacks, and 

Unit Loads of Perishable and Semiperishable Subsistence. In addition, all unit loads 

containing the same menu will be identified in letters not less than 1 inch and in a permanent 

contrasting color. Marking shall be as follows: 

UGR - M L/D (Lunch/Dinner) MENU NUMBER ___ 

 

Or 

UGR - M B (Breakfast) MENU NUMBER ___
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SECTION E INSPECTION AND ACCEPTANCE

The following quality assurance criteria, utilizing ANSI/ASQ Z1.4, Sampling Procedures and 

Tables for Inspection by Attributes, are required. Unless otherwise specified, single sampling 

plans indicated in ANSI/ASQ Z1.4 will be utilized. When required, the manufacturer shall 

provide the Certificate(s) of Conformance to the appropriate inspection activity. 

Certificate(s) of Conformance not provided shall be cause for rejection of the lot. 

 A. Definitions. 

(1) Critical defect. A critical defect is a defect that judgment and experience indicate 

would result in hazardous or unsafe conditions for individuals using, maintaining, or 

depending on the item; or a defect that judgment and experience indicate is likely to prevent 

the performance of the major end item, i.e., the consumption of the ration. 

(2) Major defect. A major defect is a defect, other than critical, that is likely to result 

in failure, or to reduce materially the usability of the unit of product for its intended purpose. 

(3) Minor defect. A minor defect is a defect that is not likely to reduce materially the 

usability of the unit of product for its intended purpose, or is a departure from established 

standards having little bearing on the effective use or operation of the unit.

 B. Conformance inspection. Conformance inspection shall include the examinations/tests 

and the methods of inspection cited in this section. 
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 C. Packaging examination. 

(1) UGR-M assembled menus examination. The assembled menus shall be examined 

for the defects specified in table IV. The lot size shall be expressed in assembled menus (3 

boxes per menu). The sample unit shall be one fully assembled menu. The inspection level 

shall be S-2 and the acceptable quality level (AQL), expressed in terms of defects per 

hundred units shall be 2.5 for major defects and 4.0 for minor defects. Five assembled menus 

shall be randomly selected from the lot and examined for critical defects. The finding of a 

critical defect shall be cause for rejection of the lot.

TABLE IV. UGR-M Assembled menus defects 1/

Category Defect

Critical Major Minor

1 Any canned food product (including trays) leaking or 

damaged so as to expose contents. 

101 Bottled product leaking or damaged.

102 Boxed product leaking or damaged.

103 Pouched product leaking or damaged.

104 Component not clean. 2/

105 Box not as specified.

106 Marking missing or incorrect or illegible.

107 Box not closed as specified.

108 Item missing.

201 More than 5 percent of the quantity of any disposable is 

crushed or damaged so as to be unusable. 

202 Intermediate bag has tear or open seam.

203 Dunnage or box partitions not as specified.
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1/ Any evidence of rodent or insect infestation shall be cause for rejection of the lot.

2/ Outer packaging shall be free from foreign matter which is unwholesome, has the potential 

to cause package damage (i.e. glass, metal filings, etc.), or generally detracts for the clean 

appearance of the components package. The following examples shall not be scored as 

defects for unclean:

 a. Foreign matter which presents no health hazard or potential package damage and 

which can be readily removed by gently shaking the package or by gently brushing the 

package with a clean cloth.

b. Water spots.

 c. Very thin grease, oil, or product residue that is discernible by touch, but is not readily 

discernible by visual examination.

 (2) Unit load examination. The unit load shall be examined in accordance with the 

requirements of DLA Troop Support Form 3507. Any nonconformance shall be classified as 

a major defect.

SECTION J REFERENCE DOCUMENTS

Unless otherwise specified, the applicable version of these documents is that which is active 

on the date of the solicitation or contract.

DLA Troop Support Forms

Form 3507 Loads, Unit: Preparation of Semiperishable Subsistence 

Items

Form 3556 Marking Instructions for Boxes, Sacks, and Unit Loads of 

Perishable and Semiperishable Subsistence

FEDERAL SPECIFICATION

A-A-203C Paper, Kraft, Untreated

NON-GOVERNMENTAL STANDARDS
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AMERICAN SOCIETY FOR QUALITY (ASQ) www.asq.org

ANSI/ASQ Z1.4 Sampling Procedures and Tables for Inspection by Attributes

ASTM INTERNATIONAL www.astm.org

D1974/D1974M Standard Practice for Methods of Closing, Sealing, and 

Reinforcing Fiberboard Boxes

D4727/D4727M Standard Specification for Corrugated and Solid 

Fiberboard Sheet Stock (Container Grade) and Cut 

Shapes

D5118/D5118M Standard Practice for Fabrication of Fiberboard Shipping 

Boxes 
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Appendix A

Preparation Instructions for UGR – M Menus

“This Page Intentionally Left Blank”
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Preparation Instructions for UGR-M Breakfast 1

Follow directions on packaging:

Orange Juice

Hash Browns

Cheddar Cheese Shreds, Dehydrated

Bring to serving temperature:

Turkey Sausage Links

Orange Juice – Chill if possible

Fruit Cocktail – Chill if possible 

Requires hot water for meal:

Coffee

Tea

Cocoa

Grits

WESTERN STYLE SCRAMBLED EGGS

Yield: 50 – 3/4 cup servings

Method:

1. Rehydrate scrambled egg mix according to package instructions.

2. Rinse, drain and dice ham.

3. Re-hydrate onions and peppers.

4. Combine ingredients and grill.

5. Ensure internal temperature of 145oF or higher. Hold for service at 135oF or higher.

APPLE COFFEE CAKE

Ingredients:

Yellow Cake Mix 1 – No. 10 can

Pie Filling, Apple 1 – No. 10 can

Confectioners Sugar 2 cups

Milk (if available, or use water) 3-4 Tbs. milk

 

Method:

1. Prepare yellow cake mix according to package directions.

2. Pour approximately 2/3rd of the prepared mix into a sheet pan. 

3. Spoon pie filling evenly over cake mix.

4. Spoon remaining cake mix over top.

5. Drag a spatula through the cake mix and pie filling to distribute pie filling. DO NOT 

completely stir all together.
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Preparation Instructions for UGR-M Breakfast 1 - Continued

6. Bake in moderate oven (350°F) for 45-50 minutes until lightly browned.

7. While cake is baking, prepare the icing by mixing the confectioners sugar and milk until 

smooth consistency.

8. Drizzle icing over cooled cake.
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SUPERSEDING

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4

Preparation Instructions for UGR-M Breakfast 2

Follow directions on packaging:

Grape Juice

Southwest Beef Hash 

Scrambled Egg Mix – NOTE THAT GRILLING IS THE PREFERRED METHOD

Pancake Mix

Bring to serving temperature:

Bacon

Grape Juice – Chill if possible

Pears - Chill if possible 

Requires hot water for meal:

Coffee

Cappuccino, French Vanilla

Oatmeal
ACR-MC-02

30 September 2021

SUPERSEDING

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16 September 2014

5

Preparation Instructions for UGR-M Breakfast 3

Follow directions on packaging:

Orange Juice

Biscuit Mix

Scrambled Egg Mix – NOTE THAT GRILLING IS THE PREFERRED METHOD

Hash Browns

Creamed Turkey Sausage Gravy

Bring to serving temperature:

Bacon

Orange Juice – Chill if possible

Peaches – Chill if possible

Requires hot water for meal:

Coffee

Tea 

Cocoa

Grits
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30 September 2021

SUPERSEDING

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16 September 2014

6

Preparation Instructions for UGR-M Breakfast 4

Follow directions on packaging:

Grape Juice

Scrambled Egg Mix – NOTE THAT GRILLING IS THE PREFERRED METHOD

Biscuit Mix

Creamed Beef Gravy

Bring to serving temperature:

Grape Juice – Chill if possible

Fruit Cocktail – Chill if possible 

Requires hot water for meal:

Coffee

Cappuccino, Irish Cream

Oatmeal

CHERRY COFFE CAKE

Ingredients:

Yellow Cake Mix 1 – No. 10 can

Pie Filling, Cherry 1 – No. 10 can

Confectioners Sugar 2 cups

Milk (if available, or use water) 3-4 Tbs. milk

Method:

1. Prepare yellow cake mix according to package directions.

2. Pour approximately 2/3rds of the prepared mix into a sheet pan. 

3. Spoon pie filling evenly over cake mix.

4. Spoon remaining cake mix over top.

5. Drag a spatula through the cake mix and pie filling to distribute pie filling. DO NOT 

completely stir all together.

6. Bake in moderate oven (350°F) for 45-50 minutes until lightly browned.

7. While cake is baking, prepare the icing by mixing the confectioners sugar and milk until 

smooth consistency.

8. Drizzle icing over cooled cake.
ACR-MC-02

30 September 2021

SUPERSEDING

ACR-MC-01

16 September 2014

7

Preparation Instructions for UGR-M Breakfast 5

Follow directions on packaging:

Orange Juice

Biscuit Mix

Biscuit Gravy Mix, Peppered

Bring to serving temperature:

Orange Juice - Chill if possible

Pears - Chill if possible

Bacon

Requires hot water for meal:

Coffee

Tea

Cocoa

Grits

WESTERN STYLE SCRAMBLED EGGS

Yield: 50 – 3/4 cup servings

Method:

1. Rehydrate scrambled egg mix according to package instructions.

2. Rinse, drain and dice ham. 

3. Re-hydrate onions and peppers.

4. Combine ingredients and grill.

5. Ensure internal temperature of 145oF or higher. Hold for service at 135oF or higher.
ACR-MC-02

30 September 2021

SUPERSEDING

ACR-MC-01

16 September 2014

8

Preparation Instructions for UGR-M Breakfast 6

Follow directions on packaging:

Apple Juice

Scrambled Egg Mix – NOTE THAT GRILLING IS THE PREFERRED METHOD

Hash Browns

Creamed Turkey Sausage Gravy

Bring to serving temperature:

Apple Juice- Chill if possible

Fruit Cocktail - Chill if possible

Requires hot water for meal:

Coffee

Cappuccino, French Vanilla

Oatmeal

HAM & EGG BREAKFAST FRIED RICE

Yield: 50 – 1-1/4 cup servings

Ingredients:

Rice, Brown 1 – 5 lb. bag

Ham Shanks 2 – No. 3 can

Egg Mix, Rehydrated 3 pouches

Mixed Vegetables 1 - No. 10 can

Onions, Dehydrated, Chopped 1 - 1.62 oz. bottle

Fried Rice Seasoning 5 - 1.75 oz. foil laminate packages

Soy Sauce (to taste) 1 - 4 to 10 oz. bottle

Method:

1. Cook rice according to package instructions (6 quarts water).

2. Rehydrate eggs as instructed on package

3. Rehydrate onions.

4. Rinse, drain and dice ham. 

5. Melt 1⁄2 cup shortening on grill. 

6. Cook eggs and push to back of grill.

7. Melt an additional 1/2 cup shortening. Add rice and onions. Cook until sizzling hot.

8. Add seasoning packets, ham and vegetables; stir to combine. Mix in cooked eggs, 

chopping eggs as you mix.

9. Season with soy sauce and pepper to taste.

10. Heat fried rice to 145°F or higher. Hold for serving at 135°F or higher.
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30 September 2021

SUPERSEDING

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16 September 2014

9

Preparation Instructions for UGR-M Breakfast 6 - Continued

APPLE COFFEE CAKE:

Ingredients:

Yellow Cake Mix 1 – No. 10 can

Pie Filling, Apple 1 – No. 10 can

Confectioners Sugar 2 cups

Milk (if available, or use water) 3-4 Tbs. milk

Method:

1. Prepare yellow cake mix according to package directions.

2. Pour approximately 2/3rd of the prepared mix into a sheet pan. 

3. Spoon pie filling evenly over cake mix.

4. Spoon remaining cake mix over top.

5. Drag a spatula through the cake mix and pie filling to distribute pie filling. DO NOT 

completely stir all together.

6. Bake in moderate oven (350°F) for 45-50 minutes until lightly browned.

7. While cake is baking, prepare the icing by mixing the confectioners sugar and milk until 

smooth consistency.

8. Drizzle icing over cooled cake.
ACR-MC-02

30 September 2021

SUPERSEDING

ACR-MC-01

16 September 2014

10

Preparation Instructions for UGR-M Breakfast 7

Follow directions on packaging:

Orange Juice

Pancake Mix

Bring to serving temperature:

Orange Juice - Chill if possible

Tortillas - Warm

Turkey Sausage Links

Requires hot water for meal:

Coffee

Tea

Cappuccino, Irish Cream

WESTERN STYLE SCRAMBLED EGGS

Yield: 50 – 3/4 cup servings

Method:

1. Rehydrate scrambled egg mix according to package instructions.

2. Rinse, drain and dice ham.

3. Re-hydrate onions and peppers.

4. Combine ingredients and grill.

5. Ensure internal temperature of 145oF or higher. Hold for service at 135oF or higher.

BLUEBERRY COFFEE CAKE

Ingredients:

Yellow Cake Mix 1 – No. 10 can

Pie Filling, Blueberry 1 – No. 10 can

Confectioners Sugar 2 cups

Milk (if available, or use water) 3-4 Tbs. milk

Method:

1. Prepare yellow cake mix according to package directions.

2. Pour approximately 2/3rd of the prepared mix into a sheet pan. 

3. Spoon pie filling evenly over cake mix.

4. Spoon remaining cake mix over top.

5. Drag a spatula through the cake mix and pie filling to distribute pie filling. DO NOT 

completely stir all together.

6. Bake in moderate oven (350°F) for 45-50 minutes until lightly browned.

7. While cake is baking, prepare the icing by mixing the confectioners sugar and milk until 

smooth consistency.

8. Drizzle icing over cooled cake.
ACR-MC-02

30 September 2021

SUPERSEDING

ACR-MC-01

16 September 2014

11

Preparation Instructions for UGR-M Dinner 1

BEEF AND GRAVY WITH BISCUIT TOPPING

Yield: 50 servings Each Serving: 1 cup beef chunks + gravy + biscuit

Ingredients:

Beef Chunks, in Broth 7 - No. 3 can

Brown Gravy Mix, Instant 2 - 16 oz. foil laminate bags (makes 1 gallon each)

Biscuit mix 1 – No. 10 can or 5 lb. box

Method:

1. Open cans of beef chunks (if needed, heat to melt fat) and drain beef well. 

2. In pan, prepare gravy mix according to package directions.

3. Add beef chunks to gravy in pan.

4. Prepare biscuit mix according to package directions.

5. Drop biscuit dough by heaping tablespoons evenly over beef and gravy mixture.

6. Cover and bake in moderate oven (350°F) until heated thoroughly, about 45 minutes. 

Ensure internal temperature of 145oF or higher. Hold for service at 135oF or higher.

Follow directions on packaging:

Mashed Potatoes

Orange Sports Drink Base

Bring to serving temperature:

Fruit Cocktail - Chill if possible

Orange Sports Drink Base - Chill if possible

Peas & Carrots - Open cans and pour off half the liquid. Add 1 - 57 g. package dried Butter 

Granules to prepared peas & carrots.

Requires hot water for meal:

Coffee

SNICKERDOODLES

Ingredients:

Sugar Cookie Mix 1 – No. 10 can

Sugar, Granulated 1 cup

Cinnamon 2 teaspoons

Method:

1. Prepare sugar cookie mix as directed on can.

2. Mix sugar and cinnamon together in bowl.

3. Roll balls of sugar cookie dough (approx. 1 oz. or #30 cookie scoop) in cinnamon sugar 

mixture.

4. Bake in moderate oven (350°F) for 9-11 minutes.
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SUPERSEDING

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16 September 2014

12

Preparation Instructions for UGR-M Dinner 2

CHICKEN CREOLE

Yield: 50 servings Each Serving: 2/3 cup

Ingredients:

Chicken, Canned, Drained, Diced 4 - No. 3 can

Creole Sauce 3 - 69 oz. bottles (1 gallon, 2.5 quarts)

Hot Sauce 2/3 - 3 fl. oz. bottle

Method:

1. Open cans and drain chicken well. Dice chicken.

2. In pan, combine Creole sauce, 4 Tbsp. hot sauce and diced chicken. 

3. Cover and bake in moderate oven (350°F) for 45 minutes. Ensure an internal temperature 

of 165°F or higher for 15 seconds. Hold for service at 135°F or higher. 

4. Cook rice according to package instructions. Hold for service at 135°F or higher.

Follow directions on packaging:

Brown Rice 

Cornbread Mix

Oatmeal Cookie Mix

Grape Sports Drink Base

Bring to serving temperature:

Fruit Cocktail – Chill if possible

Grape Sports Drink Base – Chill if possible

Corn - Open cans and pour off half the liquid. Add 1 - 57 g. package dried Butter Granules to 

prepared corn.

Requires hot water for meal:

Coffee
ACR-MC-02

30 September 2021

SUPERSEDING

ACR-MC-01

16 September 2014

13

Preparation Instructions for UGR-M Dinner 3

BOURBON BBQ BEEF

Yield: 50 servings Each Serving: 1 cup 

Ingredients:

Beef Chunks, in Broth 9 - No. 3 can

BBQ Sauce, Bourbon Flavored 2 – 64 oz. plastic bottles

Method:

1. Open cans of beef chunks in broth and heat contents in pan until fat is melted. Break 

apart beef chunks while heating to give a shredded appearance.

2. Remove from heat and drain excess broth. Save drained broth for use in step 3. 

3. Return drained beef to pan; add 12-1/2 cups of bbq sauce and add back drained beef broth

as necessary to increase moisture and bring to desired consistency. Heat mixture of beef, 

bbq sauce, and drained broth, breaking apart beef further to achieve shredded appearance

to an internal temperature of 145°F or higher for 15 seconds. 

4. Hold for service at 135°F or higher.

Follow directions on packaging:

Potatoes Au Gratin

Jalapeño Cornbread (add 1 - 4 oz. can, drained and diced Jalapeño peppers)

Brownie Mix (after mixing, fold in 2 bags Candy Coated Peanut Butter Disks)

Fruit Punch Sports Drink Base

Bring to serving temperature:

Applesauce - Chill if possible

Fruit Punch Sports Drink Base - Chill if possible

Green Beans - Open cans and pour off half the liquid. Add 1 - 57 g. package dried Butter 

Granules to prepared green beans.

Requires hot water for meal:

Coffee
ACR-MC-02

30 September 2021

SUPERSEDING

ACR-MC-01

16 September 2014

14

Preparation Instructions for UGR-M Dinner 4

CHICKEN A LA KING

Yield: 50 servings Each Serving: 1-1/4 cups chicken with gravy

 + biscuit

Ingredients:

Chicken, Canned, Drained, Diced 4 - No. 3 can

Gravy Mix, Chicken, Instant 1 - 16 oz. foil laminate bag (1 gallon yield)

Mixed Vegetables, Canned, Drained 1 - No. 10 can

Biscuit Mix 1 - No. 10 can or 5 lb. box

Method:

1. Open cans and drain chicken and mixed vegetables well. Dice chicken.

2. In pan, prepare gravy according to package directions. Add diced chicken and mixed 

vegetables to gravy, stir to combine.

3. Add water to biscuit mix according to package directions. Pour biscuit batter evenly over 

chicken/vegetable mixture. 

4. Cover and bake in moderate oven (350°F) for 45 minutes. Ensure an internal temperature 

of 165°F or higher for 15 seconds. Hold for service at 135°F or higher. 

5. Cook rice according to package instructions. Hold for service at 135°F or higher. 

Follow directions on packaging:

Rice, Parboiled, Long Grain

Biscuit Mix

Yellow Cake Mix

Chocolate Icing

Mixed Berry Sports Drink Base

Bring to serving temperature:

Pears - Chill if possible

Mixed Berry Sports Drink Base - Chill if possible

Carrots - Open cans and pour off half the liquid. Add 1 - 57 g. package dried Butter Granules 

to prepared carrots.

Requires hot water for meal:

Coffee
ACR-MC-02

30 September 2021

SUPERSEDING

ACR-MC-01

16 September 2014

15

Preparation Instructions for UGR-M Dinner 5

SOUTHWEST CHICKEN ALFREDO

Yield: 50 servings Each Serving: 1-1/2 cups

Ingredients:

Alfredo Sauce Mix, Instant 2 - 16 oz. foil laminate bags

Black Beans, Drained 1 - No. 10 can

Corn 2 - No. 10 can

Peppers, Jalapeño, Drained 1 - 4 oz. can

Chicken, Canned, Drained, Diced 4 - No. 3 can 

Southwest Seasoning 1 - 4.6 oz. bag

Salsa, Chunky 1 - 64 oz. plastic bottle

Pasta, Linguini 6 - 1 lb. box/bag

Method:

1. Open cans and drain black beans, corn, and Jalapeño peppers well.

2. In a colander, rinse black beans in cool water and drain well again.

3. Open cans and drain chicken well. Dice chicken.

4. In pan, prepare Alfredo sauce according to package instructions.

5. Add black beans, corn, Jalapeño peppers, chicken, salsa, and Southwest seasoning to pan, 

stir to combine. 

6. Heat Southwestern Chicken Alfredo to ensure an internal temperature of 165°F or higher

for 15 seconds. Hold for service at 135°F or higher.

7. Cook linguini according to package instructions. Hold for service at 135° F or higher.

Follow directions on packaging:

Cornbread Mix

Orange Sports Drink Base

Bring to serving temperature:

Pudding, Chocolate – Chill if possible

Orange Sports Drink Base – Chill if possible

Requires hot water for meal:

Coffee
ACR-MC-02

30 September 2021

SUPERSEDING

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16 September 2014

16

Preparation Instructions for UGR-M Dinner 5 - Continued

BLUEBERRY PEACH COBBLER

Ingredients:

Pie Filling, Blueberry 1 – No. 10 can

Peaches, Sliced 1 – No. 10 can

Yellow Cake Mix 1 – No. 10 can

Cinnamon, Ground 4 Tbsp.

Brown Sugar 2 cups

Butter Granules 1 - 57 g. pkg.

Method:

1. Pour one half of the blueberry pie filling evenly into each of (2) full steam table pans (12 x

20 x 2-1/2 inches).

2. Spoon one half can of the sliced peaches with juices evenly over the blueberry pie filling 

in each steam table pan.

3. Sprinkle cake mix and cinnamon evenly over each steam table pan of blueberry pie filling

and peaches mixture.

4. Drag spatula through mixture across each pan to lightly combine. DO NOT completely stir 

all together. 

5. Sprinkle 1 cup brown sugar evenly over top of each pan.

6. Rehydrate dried butter granules with 2 cups warm water. Drizzle 1 cup rehydrated butter 

granules evenly over top of mixture in each pan.

7. Bake in moderate oven (325°F) for 50-55 minutes.
ACR-MC-02

30 September 2021

SUPERSEDING

ACR-MC-01

16 September 2014

17

Preparation Instructions for UGR-M Dinner 6

BEEF STROGANOFF

Yield: 50 servings Each Serving: 1 cup beef stroganoff + 1 biscuit

Ingredients:

Brown Gravy Mix, Instant 2 - 16 oz. foil laminate bags (makes 1 gallon ea)

Beef Chunks, in Broth 7 - No. 3 can

Onions, Dehydrated, Chopped 1 - 1.62 oz. bottle

Mushrooms, Canned, Sliced 2 - No. 10 cans

Sour Cream Mix, Instant 1 - 17.6 oz. foil laminate bag

Pasta, Linguini 6 - 1 lb. box or bag

Method:

1. In pan, prepare gravy mix according to instructions.

2. Add beef chunks with broth and dehydrated onions to prepared gravy in pan.

3. Open can and drain mushrooms. Add mushrooms to beef and gravy mixture. Simmer, 

covered, 15 minutes stirring occasionally.

4. Prepare sour cream according to instructions on package. Add to beef and mushroom

mixture.

5. Heat beef stroganoff to an internal temperature of 145°F or higher for 15 seconds. Hold 

for service at 135°F or higher.

6. Cook linguini according to package instructions. Hold for service at 135° F or higher.

Follow directions on packaging:

Biscuit Mix

Brownie Mix

Grape Sports Drink Base

Bring to serving temperature:

Pears - Chill if possible

Grape Sports Drink Base- Chill if possible

Green Beans - Open cans and pour off half the liquid. Add 1 - 57 g. package dried Butter 

Granules to prepared green beans.

Requires hot water for meal:

Coffee
ACR-MC-02

30 September 2021

SUPERSEDING

ACR-MC-01

16 September 2014

18

Preparation Instructions for UGR-M Dinner 7

Follow directions on packaging:

Buffalo Style Mac and Cheese with Chicken, Dehydrated 

Biscuit Mix

Orange Beverage

Bring to serving temperature:

Vanilla Pudding - Chill if possible

Orange Sports Drink Base - Chill if possible

Peas - Open cans and pour off half the liquid. Add 1 - 57 g. package dried Butter Granules to 

prepared peas. Buffalo Style Mac and Cheese with Chicken, Dehydrated- prepare according 

to package instructions. Hold for service at 135° F or higher.

Requires hot water for meal:

Coffee

APPLE COBBLER

Ingredients:

Pie Filling, Apple 2 – No. 10 cans

Yellow Cake Mix 1 – No. 10 can

Cinnamon, Ground 4 Tbsp.

Brown Sugar 2 cups

Butter Granules 1 - 57 g. pkg.

Method:

1. Pour total contents of No. can apple pie filling evenly into each (2) full steam table pans 

(12 x 20 x 2-1/2 inches).

2. Sprinkle cake mix and cinnamon evenly over each steam table pan of apple pie filling.

3. Drag spatula through mixture across each pan to lightly combine. DO NOT completely stir 

all together. 

4. Sprinkle 1 cup brown sugar evenly over top of each pan.

5. Rehydrate dried butter granules with 2 cups warm water. Drizzle 1 cup rehydrated butter 

granules evenly over top of mixture in each pan.

6. Bake in moderate oven (325°F) for 50-55 minutes.
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30 September 2021 

SUPERSEDING

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19 

Preparation Instructions for UGR-M Dinner 8 

MEXICAN CHICKEN MACARONI

Yield: 50 servings Each Serving: 1-1/2 cups (12-1/2 oz.) 

Ingredients:

Macaroni, Elbow 3 - 1 lb. boxes 

Salsa, Chunky 2 - 64 oz. plastic bottles 

Chicken, Canned, Drained, Diced 4 - No. 3 can

Corn, Whole Kernel, Canned, Drained 1 - No. 10 can 

Black Beans, Canned, Rinsed, Drained 1 - No. 10 can 

Southwest Seasoning 1 - 4.6 oz. bag

Cheese, American, Processed, Dehydrated 1 - 32 oz. foil laminate bags 

Water to Re-Hydrate Cheese 1 quart 

Method: 

1. Cook macaroni according to package instructions. Hold at 135°F or higher for use in Step 

4. 

2. Open cans and drain corn, black beans, and chicken well. Dice chicken. 

3. In pan, heat salsa, macaroni, corn, black beans, chicken, and 2/3 cup Southwest 

seasoning. Stir to blend well. Simmer, covered, for 10 to 15 minutes, stirring 

occasionally.

4. Re-hydrate cheese and drop by heaping tablespoons evenly over Mexican Chicken 

Macaroni. 

5. Bake, uncovered, in a moderate oven (350°F) 10 to 15 minutes or until lightly browned 

and bubbly. Ensure an internal temperature of 165°F or higher for 15 seconds. Hold for 

service at 135°F or higher. 

Follow directions on packaging:

Cornbread Mix (add 1 - 4 oz. can, drained and diced jalapeño peppers)

Oatmeal Cookie Mix (after mixing, fold in 2 bags Candy Coated Milk Chocolate Disks) 

Fruit Punch Sports Drink Base

Bring to serving temperature:

Pears - Chill if possible

Fruit Punch Sports Drink Base - Chill if possible 

Carrots - Open cans and pour off half the liquid. Add 1 - 57 g. package dried Butter Granules 

to prepared carrots. 

Requires hot water for meal:

Coffee
ACR-MC-02

30 September 2021

SUPERSEDING

ACR-MC-01

16 September 2014

20

Preparation Instructions for UGR-M Dinner 9

BAKED CHICKEN AND RICE

Yield: 50 servings Each Serving: 3/4 cup chicken and rice 

+ 1/4 cup of gravy

Ingredients:

Rice, Brown 1- 5 lb. bag

Chicken, Canned, Drained, Diced 4 - No. 3 can

Gravy Mix, Chicken, Instant 1 - 16 oz. foil laminate bag (1 gallon yield)

Onions, Dehydrated, Chopped 1/2 - 1.62 oz. bottle (4-1/4 teaspoons)

Method:

1. Cook rice according to package instructions. Hold at 135°F or higher.

2. Prepare gravy according to package directions. Add 4-1/4 tsp. dehydrated onions.

3. Open cans and drain chicken well. Dice chicken.

4. Add chicken and cooked rice to onions and gravy, stir to combine. Bake in moderate 

oven (350°F) for 45 minutes or until brown. Ensure an internal temperature of 165°F for 

15 seconds. Hold for service at 135°F or higher.

5. Add salt and pepper to taste.

APPLE CRISP

Ingredients:

Pie Filling, Apple 2 – No. 10 cans

Oatmeal Cookie Mix 1 – No. 10 can or box, 5 lb.

Method:

1. Pour contents of one can of apple pie filling into each of (2) full steam table pans 

(12x20x2-1/2 inches).

2. Prepare oatmeal cookie mix according to package directions.

3. Crumble 1/2 oatmeal cookie mix over apple pie filling in each pan. 

4. Bake in moderate oven (350°F) for 40 minutes until bubbling and lightly browned.

Follow directions on packaging:

Biscuit Mix

Mixed Berry Sports Drink Base

Bring to serving temperature:

Vanilla Pudding - Chill if possible

Peaches - Chill if possible

Mixed Berry Sports Drink Base – Chill if possible

Mixed Vegetables - Open cans and pour off half the liquid. Add 1 - 57 g. package dried

Butter Granules to prepared mixed vegetables.
ACR-MC-02

30 September 2021

SUPERSEDING

ACR-MC-01

16 September 2014

21

Preparation Instructions for UGR-M Dinner 9 - Continued

Requires hot water for meal:

Coffee
ACR-MC-02

30 September 2021

SUPERSEDING

ACR-MC-01

16 September 2014

22

Preparation Instructions for UGR-M Dinner 10

SPAGHETTI WITH MEATBALLS

Yield: 50 servings Each Serving: 1 cup pasta + 5 meatballs + 1 cup sauce

Ingredients:

Meatballs in Sauce 8 - No. 3 can

Tomato Paste 2 - 12 oz. cans

Italian Seasoning 1 - 0.75 oz. bottle

Pasta, Spaghetti 6 - 1 lb. boxes

Method:

1. In pan, combine meatballs in sauce, tomato paste and Italian seasoning; stir to blend.

2. Bring mixture to boil; reduce heat, simmer, covered for 15 to 20 minutes. Stir frequently 

to prevent sticking. Ensure an internal temperature 155o

F or higher for 15 seconds. Hold 

for service at 135° F or higher.

3. Cook spaghetti according to package instructions. Hold for service at 135° F or higher.

GARLIC CHEESE BISCUITS

Ingredients:

Biscuit Mix 1 – No. 10 can or box, 5 lb.

Cheddar Cheese Shreds, Dehydrated 2 - 24 oz. foil laminate bags

Garlic Powder 1 - 1.1 oz. bottle

Method:

1. Combine biscuit mix, cheese shreds and 4 Tbsp. garlic powder.

2. Prepare biscuits as instructed on package. 

GARLIC BUTTER

Method:

1. Add 1 - 57 g. package dried Butter Granules to 2 cups warm water. Add 1 tsp. of garlic 

powder and mix well. Brush over warm biscuits. Note: If butter is available, melt 1 cup 

butter with 1 tsp garlic powder. Brush over warm biscuits.

Follow directions on packaging:

Orange Sports Drink Base

Spice Cake Mix

White Icing

Bring to serving temperature:

Fruit Cocktail - Chill if possible

Chocolate Pudding – Chill if possible

Orange Sports Drink Base – Chill if possible
ACR-MC-02

30 September 2021

SUPERSEDING

ACR-MC-01

16 September 2014

23

Preparation Instructions for UGR-M Dinner 10 - Continued

Green Beans - Open cans and pour off half the liquid. Add 1 - 57 g. package dried Butter 

Granules to prepared green beans.

Requires hot water for meal:

Coffee
ACR-MC-02

30 September 2021

SUPERSEDING

ACR-MC-01

16 September 2014

24

Preparation Instructions for UGR-M Dinner 11

CHICKEN WITH STUFFING AND GRAVY

Yield: 50 servings Each Serving: 1 cup

Ingredients:

Gravy Mix, Chicken, Instant 1 - 16 oz. foil laminate bag (1 gallon yield)

Black Pepper 4 Tbsp.

Chicken, Canned, Drained, Diced 4 - No. 3 cyl. can, 48 oz.

Stuffing Mix for Chicken 3 - 28 oz. boxes

Method:

1. Prepare gravy according to package directions. Stir 4 Tbsp. black pepper into gravy. 

2. Open cans and drain chicken well. Dice chicken and add to seasoned gravy in pan.

3. Prepare stuffing according to package directions. Spread prepared stuffing over chicken 

and seasoned gravy mixture.

4. Cover and bake in moderate oven (350°F) about 20 minutes. Continue to bake uncovered 

for an additional ten minutes or until heated thoroughly. Ensure an internal temperature 

of 165°F. Hold for service at 135oF or higher.

Follow directions on packaging:

Mashed Potatoes

Oatmeal Cookie Mix

Mixed Berry Sports Drink Base

Bring to serving temperature:

Pears - Chill if possible

Mixed Berry Sports Drink Base - Chill if possible

Carrots - Open cans and pour off half the liquid. Add 1 - 57 g. package dried Butter Granules 

to prepared carrots.

Requires hot water for meal:

Coffee
ACR-MC-02

30 September 2021

SUPERSEDING

ACR-MC-01

16 September 2014

25

Preparation Instructions for UGR-M Dinner 12

Follow directions on packaging:

Chili Con Carne, Dehydrated

Rice

Cornbread Mix

Sugar Cookie Mix (after mixing, fold in 2 bags Candy Coated Milk Chocolate Disks)

Orange Sports Drink Base

Bring to serving temperature:

Fruit Cocktail - Chill if possible

Chocolate Pudding - Chill if possible

Orange Sports Drink Base - Chill if possible

Corn - Open cans and pour off half the liquid. Add 1 - 57 g. package dried Butter Granules to 

prepared corn.

Chili Con Carne, Dehydrated- prepare according to package instructions. Hold for service at 

135° F or higher.

Requires hot water for meal:

Coffee
ACR-MC-02

30 September 2021

SUPERSEDING

ACR-MC-01

16 September 2014

26

Preparation Instructions for UGR-M Dinner 13

SHRIMP AND CHICKEN LO MEIN

Yield: 50 Servings Each Serving: 1-1/2 cups

Ingredients:

Shrimp, Dehydrated 2 - No. 10 cans

Chicken, Drained and Diced 4- No. 3 cans

Chili Garlic Sauce 2 - 64 oz. plastic bottles

Carrots 1 - No. 10 can

Baby Corn 1 - No. 10 can

Water Chestnuts 1 - No. 10 can

Pasta, Linguini 6 - 1 lb. box/bag

Method:

1. Rehydrate shrimp according to package instructions. Drain and set aside.

2. Open cans and drain chicken well. Dice chicken.

3. Open cans and drain carrots, baby corn and water chestnuts well. 

4. In pan, add carrots, baby corn and water chestnuts, and Chili Garlic Sauce. Stir to blend. 

5. Simmer, covered, 15 minutes, stirring occasionally.

6. Add diced chicken and shrimp to chili garlic sauce and vegetable mixture.

7. Cook linguini according to package instructions. Drain well. 

8. Add linguini to shrimp, chicken and vegetables in pan. Stir to blend.

9. Simmer, covered, 5 minutes stirring occasionally. Ensure an internal temperature of 

165°F or higher for 15 seconds. Hold for service at 135°F or higher.

Follow directions on packaging:

Biscuit Mix

Yellow Cake Mix

Chocolate Frosting Mix

Grape Sports Drink Base

Bring to serving temperature:

Peaches - Chill if possible

Grape Sports Drink Base - Chill if possible

Requires hot water for meal:

Coffee
ACR-MC-02

30 September 2021

SUPERSEDING

ACR-MC-01

16 September 2014

27

Preparation Instructions for UGR-M Dinner 14

WHITE BEAN CHICKEN CHILI

Yield: 50 servings Each Serving: 1-1/2 cup (13 ounces)

Ingredients:

Chicken, Canned, Drained, Diced 4 - No. 3 can

White Beans, Great Northern, Canned, Drained 4 - No. 10 cans (yield 2-1/2 gallons)

Jalapeño Peppers, Canned, Sliced 2 - 4 oz. cans

Salsa, Chunky 3 - 64 oz. plastic bottles (1-1/2 gallons)

Onions, Dehydrated, Chopped 2 - 1.62 oz. bottles

Southwest Seasoning 2 - 4.6 oz. bags

Method:

1. Open cans and drain chicken, white beans, and Jalapeño peppers well. Dice chicken and 

Jalapeño peppers.

2. In pan, heat salsa, dehydrated onions, Jalapeño peppers and Southwest seasoning. Stir to 

blend. Simmer, covered, 5 minutes, stirring occasionally.

3. Add chicken and white beans to the seasoned tomato sauce. Simmer, covered, 15 minutes 

stirring occasionally. Ensure an internal temperature of 165°F or higher for 15 seconds. 

Hold for service at 135°F or higher.

4. Cook rice according to package instructions. Hold for service at 135° F or higher.

Follow directions on packaging:

Rice

Cornbread Mix

Brownie Mix

Fruit Punch Sports Drink Base

Bring to serving temperature:

Vanilla Pudding - Chill if possible

Pears - Chill if possible

Fruit Punch Sports Drink Base - Chill if possible

Green Beans - Open cans and pour off half the liquid. Add 1 - 57 g. package dried Butter 

Granules to prepared green beans.

Requires hot water for meal:

Coffee