Ordering recipes is one of the five systems of food management, and it is an important system to manage food expenses and ensure officers and men to eat well. It is of great significance to enhance the physical fitness of officers and soldiers and improve the combat effectiveness of troops. Therefore, I think recipes should be formulated according to procedures and standards, according to different seasons and other aspects, so as to improve the quality of meals, ensure that all officers and men have enough to eat, eat well and eat nutritionally, fully supplement their physical needs, and ensure the health of officers and men and the completion of various tasks.

First, make recipes according to procedures. When making recipes, we should give full play to the role of the Economic Committee, which should strictly implement the weekly meeting system, carefully understand and reflect the opinions of officers and men on food, study improvement methods, and review recipes. Adhere to the system of making recipes every week. The recipe making should be put forward by the director of the Economic Commission, the steward (back office) and the cooking monitor, reported to the Economic Commission for review, and promulgated and implemented after being approved by the Institute and the team leader.

Second, we should make recipes according to standards. Only by formulating recipes according to the quantitative standards of food expenses and main and non-staple foods can we achieve neither overspending nor excessive saving. When making recipes, we should strictly implement the "three standards" (namely, food standards, food quantitative standards and nutrition supply standards), and we should not follow our inclinations. It is necessary to ensure that officers and men have enough to eat, but also to pay attention to saving and avoiding waste, and to meet the dietary balance and nutritional needs of officers and men.

Third, we should make recipes according to the seasons. Customize different dishes according to the changes of seasons. At the same time, it should be properly matched, that is, lean matching, thick matching, vegetarian matching and food matching.

Fourth, we should combine cooking skills to make recipes. When making recipes, we should choose the dishes that cooks can cook and cook, which is in line with the actual situation of the army, so as to achieve the purpose of making recipes. Correct the cooking habits that do not meet the nutritional requirements, improve the cooking skills of chefs in an all-round way, and work hard on color, fragrance, taste and shape.

Fifth, we should make recipes in combination with eating habits. Grassroots officers and men come from all corners of the country, and their eating habits vary widely. The officers and men in the north mainly like pasta and eat salty food. The officers and men in the south mainly like to eat light rice; The officers and men in the city used porridge early; Officers and men in pastoral areas prefer milk tea, so when arranging recipes, we should fully consider the eating habits of officers and men in different regions and arrange dishes with different tastes reasonably.

At the same time, the heads of grass-roots units should strengthen the daily supervision of food management and check and comment on the food expenses and the implementation of recipes every week. Adhere to food management as an important part of security work, and work hard to warm people's hearts, win people's hearts, and gather military hearts. It is necessary to improve the management of grass-roots food to the height of "protecting the center and promoting stability" and enhance the sense of responsibility and mission in implementing standardized management of grass-roots food.