10. PREPARATION AND DELIVERY OF RA- TIONS TO TROOPS. a. Meals are prepared by each company mess detail on field ranges at-
(1) Kitchen locations in the regimental train bivouac.
(2) Battalion kitchen bivouacs located farther forward than the regimental train bivouac.
(3) The company mess location in the area oc- cupied by the company.
b. (1) During combat, meals are usually prepared on field ranges (wood or gasoline) either entirely or in part at a rear kitchen location (usually in the regimental train bivouac; sometimes in battalion kitchen bivouacs). From there, meals are trans- ported in food containers close to troop locations by kitchen trucks. One truck (with trailer, if neces- sary) may be used to deliver food to more than one company if a shortage of vehicles or tactical cir- cumstances require; otherwise, one truck is used for each company. Since tactical considerations ordin- arily preclude daylight movement of kitchen trucks into areas of forward companies, a hot supper is prepared and loaded on kitchen trucks by dark. At dark, the trucks are moved under regimental control (if they are going from the regimental train bi- vouac)' to a regimental point of release from which they proceed under battalion control to a battalion point of release. From the battalion point of release they are led by company guides under company con- trol to company mess locations where supper is