COOKS TRAINING SCHOOL AT PAPA/KITCHEN FACILITIES AND ORGANIZATION OF THE 7093RD RIFLE REGIMENT

• Document Type: CREST
• Collection: General CIA Records
• Document Number (FOIA) /ESDN (CREST): CIA-RDP80T00246A000700930001-1
• Release Decision: RIPPUB
• Original Classification: C
• Document Page Count: 11
• Document Creation Date: December 21, 2016
• Document Release Date: June 10, 2008
• Sequence Number: 1
• Publication Date: May 8, 1957
• Content Type: REPORT

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7hls material contalas Information aflectinq ihs
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I'NF'ORMATION REPO
Natlonal Delenee of the IIailed States within the
memlag of the Espionage Lawe. 71t1e 18, II.S. C,
PREPARED AND DISSEMINATED BY
Secs. 798 and 794, the traasmissioa or revelation
CENTRAL INTELLIGENCE AGENCY
COUNTRY
Hu
SUBJECT USAF reVleW COfYl pleted.
DATE OISTRIR UTED p 1 _
O 1
4~
J~
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Cooks Training School at Papa/Kitchen
NO.OF PASES I
NO. OF ENC LS.
Facilities and Organization of the 7093rd
V
___
Rifle Regiment
SUPPLE MENT TO REP ORTp 25X1
I N
is report is the result of a Joint collection effort of the Air
ores, the Army and CIA, and is disseminated in accordance with the25X
f N ID N 7,
provisions o SC o
ae Cooking m This consisted of one day in the classroom and the 25X1
next day doing practical cooking, In the clsasroom we were in~
structed as to the amount of calories needed for a working man
per day; but nothing was taught about the calories necessary
for a soldiero In the clsasroom, I was taught the norm systems
which is as follows:
Norm #1 consisted of 160 grams of meaty 30 grams of
noodles' 5 grams of fat, an unknown number of graroa i
of vegetables, sad 20 grams of brown bread, Norm #1
wsa assigned for infantry personnel and for the per
sonnel attached to a major infantry unito The armor
and reconnaissance personnel attached to the infantry
units received,in addition to Norm X19 100 grams of
cheese or butter,
b. Practical Cooking c Thia consisted of actual preparation and
cooking of the food,
ce Political Instructions We were subjected to two hours of
political instructions per weeko 25X1
2e
The kitchen of the r e eg men a approx ma e y m e
These men were called Fusiliers (sharpahooters)o Tha following
organizations messed at the kitchens with the number of men indicated
opposite the unit:
1
 7093rd Rifle Regiment
2910th AAA Din Hq Co
4056th Heavy Artillery Bn
1 Reconnaiesanca Platoon
1 Chemical Section
1 Technical Section
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3. Cooks w9re assigned to the kitchen on the basis of one ~
100 men fed. We had a total of 14 cooks working in the .
and they worked in ahifta as follows:
s. 1st Shift of four cooks worked Prom 2100 hours to 0700 hours the
following morning and was responsible for preparing and ccoking
breakfast,
b. 2nd Shift of five cooks worked from 0700 to 1500 hours and was
responsible for the preparation and cooking of the noon meal,
While I was theree two cooks from the 3rd shift helped the 2nd
shift and overlapped into their ahifta
c. 3rd Shift of five cooks worked from 1500 hours to 2200 hours
and was responsible for the preparation and cooking of the
evening meal,
Kitchen helpers were assigned to the kitchen from the unite feeding
at the kitchen,-and they were furnished on the basis of one helper
per 100 men fed, We received 15 kitchen helpers per day from the
unite feeding at the kitchen, They assisted in the preparation oP
foods did moat of the cleanings and performed all general dut2es,
4. Organization of the kitchen personnel is reflected on the organizs5X1
tional chart, ~n file is an organizational chart
of mesa personnel ~ CONFIDENTIAL,
b, The usual and normal meals served by the kitchen were as foll.owss
a,
Breakfast -Served daily between 07000800 hours e:onslating of
200
2
grams or ,
liters of bleak coffees 500 grams or a5
of soups and 200 grams of brown breads
liters
b.
Lunch m Served 3ai.ly botween 1230=1400 hoursA consisting
500 grams or a5 liters of soups 100 grams of mea~ (only
or beef served)s and 200 grams of brawn breado
of
pork
c.
Supper -Served daily between 18001900 hourse consiati.ng of
200 grams or .2 liters of black coffees 500 grams or ,S liters
of soup, and 200 grams of bx?own bread,
There was a slight variation in the noon meals but none for br?akfast
or suppers When there was any variatiane it consisted namely of
coupe and it was the practice to serve a different soup asclz day for
the noon meal. The diet and portion aerveds in mg ai*faxianp +aas not
sufficient for the soldiero as there wsa much grumbling among them,
The men never complained to the mesa personrrelg as they had to ?~ccept
their food without commentm Eaeh man received the same portion,
6. The kitchen was equipped with cooking kettleae ladleae knives and
stirring ladles, Food was cooked in kettles set in brick~canatructed
stoves. Fuel used was cokes coals small brickettas and sometimes
lignite. Coal was the chief fuelo ~n file is a
sketch showing layout of the kitchen ~ CONF a 25X1
7. The unit was on maneuvers for one month while I was there These
maneuvers were conducted at Osku ~7 09 ft 18 04 E~ which is ap~
proximately 30 km west of Veazprem, Food served was the kind and in
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the amounts served at the campm Cooking was done on a mobile stoveD
cons w h was similar to the stoves at the camp, ~ci 25X1
Pile is a sketch of the mobile field stove m
CONFIDEN o ere wea no type of packaged ration for issue in
case of emergencye The only kind of emergency ration was raw bacon,
which was stored at the camp and was for issue in case of emergency
onlye
8. The army corps located at Szekeafehervar ~7 12 N - 18 25 E~a pro
vided all the supplies for the camp at Veazprem, Food was drawn on
a two montbabsais, It was trucked in and stored at the camp, Meat
for the kitchen was supplied da31y by a slaughter house located in
Veazprem. Brown bread was furnished by civilian bakeries located 25X1
in Veazprem,
~n fill fare the followings
a. Organizational chart of mess personnel;
b. Sketch showing layout of the kitchen; and
c, Sketch of the mobile field stoves ~ CONFIDENTIAL
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