Food and drink—in other words, catering—are among the most important factors in any army. Without a reliable supply, soldiers cannot fight, march, or remain operational for long periods of time. Military performance depends directly on energy, fluids, hygiene, and morale.

Morale and camaraderie
- Good or warm meals boost morale. Historically, poor food has often been a cause of disciplinary problems or poor operational readiness.


A lack of water or nutrients quickly leads to exhaustion, circulatory problems, or infections.
Sterile food is also important—spoiled food can be disastrous in the field.

Fresh meals in the field camp


Where possible, there will be:

- Field kitchens
- Large cooking containers
- Hot meals (e.g., goulash, pasta, soups)

Water

- Water treatment systems
- Canisters / hydration bladders
- Emergency water purification tablets

How supply (logistics) works

Military supply means logistics chain. It works in several stages:


1) Procurement

Food is purchased and stored centrally by the army or government agencies.

2) Transport to the area of operation

By:

- Truck convoys
- Rail transport
- Aircraft (air transport)
- Ships (naval supply)

3) Supply points in the area of operations

In larger operations, there are:

- Base depots
- Distribution stations
- Mobile kitchens or container kitchens
- These then distribute the food to individual units.

4) Supply of frontline/combat units

These receive:

- A certain amount of rations every day
- Additional water in canisters/drinking bags
- Warm meals at collection points or from mobile kitchens, if possible

5) Emergency supplies

If routes are blocked, there are:

- Rations for several days
- Air drops (rare)
- Portable water filters

THIS ASPECT does not exist in regular ARMA REFORGER – despite matches sometimes lasting 8 hours or more ! ! !

In addition to:

- Fuel
- Ammunition
- Clothing
- Repair service
- Etc.

The aspect of supplying water and food would have been interesting. Especially since bases can run out of supplies, and this is no big deal at all – but IF I am instructed to keep a base stocked because I need food and drink – then people would definitely be willing to do more.


THIS GUIDE IS THEREFORE FOR ENTERTAINMENT AND INFORMATION PURPOSES ONLY.

1)
When hungry comrades stand at the gates after a long day, it's time!
Stationary kitchens serve all soldiers in large dining rooms in barracks.













2)
Campfire atmosphere, stories from the old commander, welcome outside! During exercises or in combat, soldiers are on site and cannot leave. They too must be fed by mobile kitchens.

Professional food and beverages are prepared here.

How to prepare potatoes and vegetables for soldiers




Peeling potatoes with friends.




Overall view of the kitchen and dining room


The laundry room and sink must be kept clean


Fight infections!


Kitchen CAUTION: Fire and hot cookware. Do not burn your hands.


Distribution line, from left to right, move forward and don't stay there too long! Let your comrades eat before the battle!




Manual peeling of potatoes




Removing black spots




Cut the potatoes (they can be cut into pieces, wedges, or slices)






Remove the upper leaves of the cabbage.




Cut the cabbage. It can be sliced or chopped into pieces.




Remove the green carrot leaves.




Vegetables can be cut in various ways, and each dish requires special preparation.

For SOUP: You can cut it into large pieces, as these are only needed for aroma and flavor.

For STEW: You can cut it into small pieces, as these are needed for both the aroma and the edible part.

For SHCHI: small cubes or straws that can be eaten with a spoon are suitable.

For DUMPLINGS: You need very small cubes (less than 1 cm) so that the filling fits into the dough.




Remove the outer skin of the ONION.




Peel the CARROTS by scraping them with a knife along the edge.


Slice the carrots.




Cut the ONION (can be cut into cubes or rings).




EQUIPMENT needed for cooking vegetables.




Carbohydrates

POTATO
Carbohydrates = 15.4 g
Protein = 2.0 g

CARROT
Carbohydrates = 9.6 g
Protein = 0.9 g

ONION
Carbohydrates = 9.3 g
Protein = 1.1 g

CABBAGE
Carbohydrates = 5.8 g
Protein = 1.3 g

BEETROOT
Carbohydrates = 6.4 g
Protein = 1.0 g




Equipment needed for cleaning vegetables (please note the accident prevention measures)

Born in Ukraine in 1919, Ivan Pavlovich Sereda became a cook in the Red Army, assigned to the 91st Tank Regiment, 46th Tank Division. When a German tank rolls into camp it's just the cook who is left to face it. Undeterred Sereda grabs his trusty axe and goes to work on the war machine. With a mixture of subterfuge and using what he had to hand, the cook incredibly decided that the axe was the right anti tank weapon for the day, much to the shock of the Germans inside.