Home

2001 US Army TECHNICAL TRAINING 101p

1. Signature 890222 SAMPLE SIZE 21 AUTHORIZED INDIVIDUAL PERFORMING INSPECTION a TYPED NAME Last First Middle Initial b TITLE c GRADE d TELEPHONE NUMBER fA Autovon C Comm e SIGNATURE f DATE SIGNED YYMMDD USAPPC V 1 00 DD Form 1608 OCT 88 Previous editions are obsolete Figure 6 1 Correctly completed DD Form 1608 Unsatisfactory Material Report Subsistence QM 6322 6 8 Appendix A Sample DD Form 1608 Use to complete Practice Exercise UNSATISFACTORY MATERIAL REPORT Subsistence 1 DATE PREPARED YYMMDDI Form Approved See Instructions on reverse before completion OMB No 0704 0188 Public reporting burden for this collection of information is estimated to average 11 minutes per response including the time for reviewing instructions searching existing data sources gathering and maintaining the data needed and completing and reviewing the collection of information Send comments regarding this burden estimate or any other aspect of this collection of information including suggestions for reducing this burden to Washington Headquarters Services Directorate for information Operations and Reports 1215 Jefferson Davis Highway Suite 1204 Arlington VA 22202 4302 and to the Office of Information and Regulatory Affairs Office of Management and Budget Washington DC 20503 3 ORIGINATING ACTIVITY a NAME b ADDRESS Street City State and Zi
2. Heat methods of decontamination Agent Type of Food Procedure Irritant agent Mustard agent vapor or Nerve agent vapor Dry provisions Food having a high fat content butter lard ham cheese bacon fatty meat and fish Other food Aerate DO NOT USE DISCARD Trim away fat and grossly contaminated areas Wash food with water or a solution of 2 sodium bicarbonate Then air for 48 hours DO NOT attempt to decontaminate food that has been exposed to mustard or nerve agent in a liquid form Table 8 2 Treatment of food tainted with toxic chemicals c Chemical Decontaminate food items that have been exposed to chemical agents as shown in table 8 2 above FM 3 5 and Fm 8 10 7 provide more detailed guidance QM 6322 Discard food that is unprotected or poorly protected and that has been exposed to chemical agents unless no other food is available Foods with a low water content and a high fat content such as butter lard ham cheese bacon fatty meat and fish absorb so much mustard and nerve agents that decontamination is impossible Discard these items Destroy food exposed to liquid agents nerve and mustard or arsenicals In an emergency you may decontaminate other food that has been exposed to chemical agents as described in table 8 2 above Do not try to decontaminate water that has been exposed to chemical agents Seek help from your supporting water supply
3. ISDN ND OO RR RW NER N WD Table 3 1 Sanitation center inventory 5 Field Kitchen Site Selection The unit commander or Food Service Officer FSO specifies the general location of the field kitchen site However you must consider the characteristics of a good field site The site you select for your field operation must be easily accessible of sufficient size and have adequate natural camouflage QM 6322 4 5 a The size of your site should be large enough to handle all estimated field supplies and equipment When in a combat zone the site must be large enough to store supplies over a large amount of space to lessen effects of destruction b Theater Storage In a theater you can estimate the total area needed for subsistence supplies by multiplying the cubic feet of food space needed per person per day by the number of troops supported A Rations require refrigerated space B Rations do not require refrigerated space but the B Ration supplements do UGRs 20 meals for 400 people fit in one 20 foot container c Concealment and Cover It is difficult to camouflage all subsistence If there are trees at your site place the palletized rations under them Camouflage trucks and materials handling equipment with authorized netting When possible use natural terrain to protect the kitchen s supply point from enemy fire d Defense When possible use three strand concertina wire to define the site s perimeter Include d
4. 15 to 30 minutes before carving them so that the meat will be firm and not fall apart Meat should be trimmed in the kitchen and carved on the serving line Follow these rules Always use clean sanitized equipment use the proper knife for the job keep knives sharp use a meat fork and arrange meat portions in a serving pan so that you can easily remove slices without breaking them The two carving methods are by hand or by a mechanical device 1 Hand Carving Hand carving on the serving line provides the best product presentation but requires skill and training to carve slices of equal size Meat fish and poultry recipes indicate serving size portions Always cut across the grain of the meat and away from the body When carving a roast turkey for example begin by removing a leg Separate the thigh from the drumstick and remove a wing Then make a cut toward the ribs on a line between the wing and thigh so that slices will fall free when you cut the breast Slice the breast parallel to the breastbone 2 Mechanical Carving As an alternate to hand carving a mechanical slicing machine may be used o Rice Pasta Products and Dressings Rice is served with dishes such as chili con carne chop suey and creole beef balls It may also be added to some soups Rice can be substituted for potatoes or added to the main menu as an alternative starch for diners To preserve valuable vitamins and minerals do not blanch wash or rinse rice after it
5. 4 Maintain nutrient retention 5 Maintain calorie control 6 Use progressive cooking 7 Set up the serving line properly 8 Use edible garnish only which is placed on the food and not on the line b When you monitor safety and sanitation practices ensure that 1 Personnel maintain a high degree of personal cleanliness 2 Personnel wear a clean uniform daily 3 Personnel are trained in the prevention of foodborne illness 4 Floors are clean and dry 5 Personnel follow instructions on operating equipment and clean up spilled food or liquids immediately 6 Personnel never play around in the kitchen 7 Personnel clean as they go c If your personnel fail to follow any of the guidelines problems will result Spoilage injury and health should be your daily concern when supervising personnel at work 4 Responsibilities of a Senior First Cook As a senior first cook you must ensure that your cooks are well trained knowledgeable and able to perform the duties assigned All tasks must be learned to effectively function as the senior first cook food operations sergeant You must be able to do the following a Supervise preparation serving and storage of food items to ensure optimal nutritional value You are responsible for all subsistence items from the time they are received until they are consumed b Conduct quality assurance evaluation of food preparation and finished products You must be able to deter
6. 6322 2 3 4 Milk Different types of milk are widely used ingredients in cooking and baking Whether acting as a primary or secondary component in a dish they contribute in many ways to the character of the finished products It can be purchased in many forms all of which are various forms of fresh whole milk after processing a Fresh whole milk Fresh whole milk is what the cow gives naturally To be termed fresh whole milk the most that can be added to it is Vitamin D Nothing can be taken away This is one of the many truly nutritious and wholesome natural products available b Pasteurization and Homogenization They are processes commonly used in milk production Pasteurized milk has been heated to kill most bacteria present and then cooled Most commercial milk and cream products are pasteurized Homogenized milk is forced through a series of extremely small holes This separates the fat particles into such small pieces they will remain suspended in the milk or cream c Raw milk This type of milk is rarely used in commercial kitchens Produced by herds of dairy cattle certified to be disease free and kept under strict sanitary conditions this milk may be sold either raw or pasteurized d Fortified milk Commonly these have vitamins A and or D and possibly extra non fat milk solids added to them Other vitamins may be added to the milk but all additions must be listed on the label e Skim Nonfat milk It contains less than 0 5
7. again that part of the lesson which contains the portion involved 1 What term best describes quality assurance A Measures that must be taken to produce the best possible food products B Evaluation of finished products C Provide feedback D All of the above 2 Human senses known as sensory perception is simply defined as A Specific senses that we use every day of our lives B Using your senses to their maximum potential C Developing your senses D None of the above 3 When conducting the actual evaluation of the food produced you want to A Use all five of your senses B Apply your senses of touch and sound C Determine whether the food is prepared according to the recipe card D All of the above 4 The standards on which you base your evaluation depend on two major factors A Cooks use the proper culinary skills B Follow recipes closely C Ensure nutrients are not lost in the cooking process D Experience of each cook and the established SOPs as incorporated in the recipe QM 6322 7 10 PRACTICE EXERCISE ANSWER KEY Item Number Correct Response Reference 1 A Lesson 7 Introduction 2 B Lesson 7 Para 2 3 C Lesson 7 Para 4 4 D Lesson 7 Para 5 QM 6322 7 11 LESSON 8 NUCLEAR BIOLOGICAL AND CHEMICAL OPERATIONS FOR THE SENIOR FIRST COOK Critical Task 101 524 3281 OVERVIEW LESSON DESCRIPTION This lesson was designed to provide soldiers in the Food Service Specialist Basic Nonco
8. any impurities Fill the measuring device and level with a straight edge instrument Do not pack or tap the measuring device 2 Measuring brown sugar Pack measuring device firmly with enough brown sugar to hold a shape when removed If sugar is lumpy roll with a rolling pin to break up any lumps before measuring QM 6322 17 3 Measuring milk nonfat dry Stir lightly with a fork or spoon and place into measuring device Do not shake the utensil Level with a straight edge instrument 4 Measuring sugar granulated Fill measuring device without shaking Level with a straight edge instrument If sugar is lumpy sift before measuring 5 Measuring liquid Place the measuring device on a flat level surface and fill with liquid to the desired level Take measurements at eye level 6 Measuring baking powder or similar dry ingredients Lightly stir before measuring Do not press measuring device against the side of the container This will pack the product Level with a straight edge instrument 7 Measuring solid fat Press fat firmly into measuring device Level with a straight edge instrument Melt fat before measuring if the recipe allows 6 Food Preparation a Serving Meat 1 Fresh Frozen Meat Army dining facilities use mostly portion controlled boneless beef After the beef is boned it is broken down and portioned into cuts such as steaks roasts diced beef formed beef patties and ground beef Boneless beef requ
9. bags are elevated enough to prevent contamination by wildlife Remember to check the chlorine level of the water daily 3 Mess Kit Laundry Line In the field kitchen all dishwashing is done with a mess kit laundry The washing of food utensils pots pans and sometimes mess kits themselves require some type of sterilization and sanitation Each basic step of how to wash the mess kit and utensils needs to be understood by the persons who will do it A group of three cans can handle mess kits and eating utensils for 80 people An extra 32 gallon can filled with boiling water may be used as a predip if mess kits are used in place of disposable eating ware a Proper Washing Procedure Proper cleaning is needed to keep pots pans utensils and mess kits sanitized 1 In the field the right way to wash eating utensils and mess kits is to scrape wash prerinse rinse and air dry them in that order 2 Scrape to get rid of excess food so the wash water will not get too dirty 3 You wash utensils in a hot hand dishwashing compound solution at a temperature of 110 degrees Fahrenheit to 120 degrees Fahrenheit to get them clean 4 You prerinse in water at a 120 to 140 degrees Fahrenheit to get rid of the suds 5 You rinse in water at 170 degrees Fahrenheit for 30 seconds to sanitize the utensils b With high temperature rinsing and sanitizing 1 Scrape food scraps from utensils or mess kits into the garbage can pit or trench pr
10. c Fork Test Stick a steel fork into the center of the meat Note the color of the juices that come out of the meat Red means the meat is rare and pink means it is medium Brown means well done Do not puncture the meat too much or too much juice will be lost This test is acceptable but not recommended It is best used along with the time weight ratio method 3 Seasoning Some meats are seasoned before cooking and others are seasoned during the cooking process Season all meats cooked by moist heat and meat dishes such as meat loaf and Salisbury steak cooked with dry heat before cooking This allows the seasoning to cook into the meat and improve the flavor of the finished product Lightly season a roast cooked by dry heat before you cook it Never season meat to be grilled before you cook it because salt tends to draw out the meat juices When juices are drawn from the meat the meat must be overcooked to develop the color When grilling or frying season the browned side then cook the other side and season it QM 6322 1 9 4 Thawing and Tempering Frozen Meat Recipes in TM 10 412 are for thawed or tempered meat unless otherwise indicated Thawing means to raise under controlled conditions the internal temperature of frozen meat to a level above 30 degrees Fahrenheit Tempering means to raise under controlled conditions the internal temperature of frozen meat to about 26 28 degrees Fahrenheit This temperature range allows you
11. can lead to contamination and foodborne illness 1 Field Hygiene and Sanitation a Diseases Transmitted by Insects The effects of diseases transmitted by insects arthropods can range from mild illness to death Infected soldiers can spread a disease to others by handling food and through food preparation 1 Mosquitoes Mosquitoes transmit malaria yellow fever dengue fever and encephalitis 2 Lice Lice transmit typhus fever epidemic 3 Fleas Fleas transmit typhus fever murine and the bubonic plague 4 Flies Flies particularly houseflies transmit dysentery and typhoid fever 5 Ticks Ticks transmit spotted fever and lime disease 6 Chiggers Chiggers transmit scrub typhus b Illness Prevention There are a few general standards which apply specifically to field kitchens and how to prevent illness 1 Water All sources of water in the field are considered unsterile Be sure water is always correctly disinfected or sterile Be sure that everyone in your unit has a bottle of iodine water purification tablets there are enough chlorination kits and bulk chlorine is in adequate supply Check the chlorine residual of water supplies before drinking and at least daily thereafter 2 Waste During field operations quantities of liquid and solid waste must be properly disposed of to keep the camp and bivouac area from quickly becoming a breeding area for flies rats and other vermin The two basic methods of wa
12. capacity to absorb water When placed on food it can draw water out and in turn penetrate into the food where the water once was Salt in its various forms is a Rock salt is mined from deposits on land b Sea salt is produced by the evaporation of seawater QM 6322 2 6 c Flavored salt combined with other natural flavorings such as garlic salt celery salt and seasoned salt 12 Water and its Functions Water conducts heat to aid the cooking process simmer boil and steam It dissolves solids to equally distribute flavors as in gravy In the form of ice it is used as a coolant or to chill such as when making Jell O 13 Summary Being able to supervise or direct personnel preparing food items is a talent all its own It is important that you know the basics of cooking and put it into practice During this lesson you have learned how to develop a menu develop a work plan Mise en Place presentation of foods and their nutritional value You are ready to give your soldiers the guidance they need QM 6322 27 PRACTICE EXERCISE The following items will test your grasp of the material covered in this lesson There is only one correct answer for each item When you complete the exercise check your answer with the answer key that follows If you answer any item incorrectly study again that part of the lesson which contains the portion involved 1 Mise en Place refers to menu items that A Must be served hot
13. checked at least once a day 8 Unsatisfactory Subsistence Items If subsistence does not meet the terms of its purchase contract if it has been badly packaged or if it has been improperly stored or mishandled it should be reported according to the procedures in AR 30 16 Report shipment related damage as described in AR 30 18 Table 7 2 3 TISA Storage a The main cause of waste in storing food is poor management Subsistence supplies should be stored so they are accessible and secure The warehouse manager of the TISA should maintain a stock locator system and plan for use of space He will be responsible for the security of stocks from theft and damage b The TISO should have a planograph for each floor of every warehouse Each floor will have short rows and long rows Each short row meets each long row at a single grid square Due to safety and sanitation requirements the Directorate of Engineering and Housing DEH must approve the plan QM 6322 1 4 c Each single grid square represents storage space for one 40 by 48 inch pallet with 6 inches on each side for overhang If pallet racks are used pallets may be stacked to a number of levels The TISA should receive an advance copy of the shipping document before each shipment arrives This copy is used to plan where each item on the shipment should be stored Check the stock locator file and mark the planned location on the shipping document If the shipment is a large one physi
14. cook has an opportunity to learn a variety of skills 01 Review the production schedule with soldiers 01 Review the recipe cards of SOPs with soldiers 01 Review special instructions 05 Conduct a safety briefing 05 Train soldiers to operate equipment properly 05 Monitor soldiers operating and maintaining dining facility equipment 05 Monitor the performance of soldiers during meal preparation 05 Ensure preparation procedures on the recipe cards are followed 05 Provide on the spot correction 05 Direct soldiers to set up serving lines 05 Ensure that food items are garnished before placing them on the serving line 05 Ensure correct serving utensil placed beside each item on the serving line 05 Check the items on serving line against the items on production schedule QM 6322 4 12 MAX POINTS TASK TITLE POINTS RECEIVED 101 524 3282 Conduct quality assurance evaluation of food preparation and finished products 05 Check food for structure volume holes or tunnels heaviness and texture 05 Check food for overcooking dry texture or shrunk and undercooking 101 524 3107 Supervise the preparing serving and storage of food items to ensure optimal utilization value 05 Brief the servers on specific duties 05 Make sure servers practice portion control 05 Designate soldiers to replenish food items 05 Ensure hot foods are
15. curds are then drained processed and cured or aged in a variety of ways Cheese is composed of three major components water fat and protein The protein in cheese is derived from the milk solids All cheeses are high in protein a Unripened cheese They are soft white freshly made cheeses These include cottage baker s ricotta cream neufchatel and mozzarella b Semi soft They are more developed than unripened but still have a generally buttery texture These include fontina bel paise munster and brick c Soft ripened They are ripened from the outside toward the center These include brie camembert leiderkranz and both double and triple creme cheese d Hardened ripen They are cured cheeses that have a firm texture These include cheddar Colby Monterey Jack domestic Swiss Gruyere and Carlsburg cheese e Blue veined They owe their flavor and appearance to the blue and green mold which is variegated throughout the cheese These include Roquefort Stilton Gorgonzola and blue f Hard grating They owe their flavor to a long aging period as high as two years These include Parmesan and romanos which are often sold already grated g Goat They are made from goat s milk and are produced in a variety of forms in France called Chevre Fresh unaged chevre is the most popular having a mild flavor and a very white color with a dry texture 6 Sugar There are different types of sugars you will become familiar with i
16. dehydrated cooked chicken pieces are rehydrated use them the same as fresh cooked and boned chicken m Serving Seafood Fish and seafood are generally purchased in frozen or canned form Fresh fish are highly perishable For this reason the Armed Forces purchase them only in limited quantities 1 Frozen Fish Frozen fish include fish sticks fish fillets and fish steaks Some come breaded and ready to cook Others require preparation in the dining facility Fish steaks are cross sections of a large dressed fish A fish steak may be boneless or it may contain the cross section of the backbone in the center of the steak Fillets are the meaty sides of the fish cut lengthwise away from the backbone and are practically boneless 2 Crustaceans and Shellfish Crustaceans and shellfish are delivered frozen They include shrimp crustacean oysters and scallops shellfish 3 Dehydrated Fish and Seafood Dehydrated fish and seafood do not require refrigeration until after they have been rehydrated Follow manufacturer s preparation instructions for best results 4 Cooking Fish Usually fish is cooked by the dry heat method For variety some recipes use the moist heat method Cook fish so that the required cooking time ends as close to the serving time as possible When fish is overcooked or kept warm in an oven after it has been cooked it becomes hard and dry and loses its flavor Fish is done when the flesh separates or flakes easily
17. discipline when needed If a total blackout is necessary instruct the soldiers to stop cooking The heat from cooking can attract infrared sensors g Plan field feeding areas needed for a training exercise ahead of time Make sure your subordinates are trained to carry out the necessary steps to establish a good site layout 8 The M2 Burner Unit It is important that you ensure that all personnel are trained in operating all food service field equipment and that they follow local SOP a One M2 burner is authorized for each M59 field range b The M2 burner unit consumes approximately two quarts 1 9 liters of fuel per hour c Check the unit for signs of damage d Check the burner slots for signs of clogging or damage e Check the fuel tank for obvious signs of leakage or damage to the fuel filler cap QM 6322 4 7 f Check the preheater and generator valves to ensure they are closed g Pressure test the burner unit in an area 50 feet away from either the gasoline or cooking area h Do not use vehicle air pump to pressurize the M2 burner 9 Generator Avoid inhaling dust or fumes from the generator and do not place the generator to your mouth Dust and fumes can cause lead poisoning Always follow local Standing Operating Procedures SOP to clear the generator a Loosen the nut at the rear of the generator b Slide the generator forward slightly and lift it from the unit c Drain the fuel from the generator d Clea
18. fitting trays This will reduce the breakage g Pasteurized eggs They are of high quality and available in a number of forms They are pasteurized in processing reducing concerns about bacterial growth Available as whole eggs yolks whites or whole eggs with extra yolks added they can be purchased in cans or cartons Frozen type should be thawed under refrigeration which requires two days Excellent for many types of baking scrambling omelets and use in other types of cooking requiring broken eggs h Dehydrated eggs These are used primarily for baking Shelf stable until after opening 3 Preparation The primary purpose of exposing eggs to heat is the coagulation of the proteins Exposure of an egg to higher temperatures than necessary to coagulate the proteins may achieve a more suitable serving and eating temperature a A common occurrence in eggs which are cooked and held for long periods of time is development of a green color This is particularly common in scrambled eggs held in hot tables This is a result of the iron in the egg yolk reacting with sulfur in the egg white b Egg whites are often beaten before being used The purpose is to create a light airy mass which will lighten the item it is part of Egg whites foam better at room temperature It is important that you do not over beat the whites They will lose their lifting ability and will look dry and curled A properly beaten egg white will look moist and shiny QM
19. has been cooked To prevent gumminess never uncover the rice cooking pot or pan during the simmering period There are several ways to prepare and cook rice The most common is steaming Other ways to prepare rice are the oven method and use of the pressure cooker These methods are covered in more detail in TM 10 412 1 Pasta Products Macaroni noodles and spaghetti are popular pasta products They are not substituted for potatoes as often as rice but they can be used in many different ways Because pasta products have a bland flavor they require seasonings or sauces Macaroni is used QM 6322 1 14 in dishes such as chili and macaroni macaroni and cheese or macaroni salad Noodles are used in beef noodles chow mein noodles Jefferson and lasagna Spaghetti and meatballs or meat sauce are a standard yet dishes such as Yakisobo provide a highly acceptable alternative Some rules for cooking and serving pasta products are as follows Cook as close to serving time as possible slowly add pasta to boiling water to which salt and oil have already been added and stir constantly until the water begins to boil again stir the pasta occasionally cook the pasta only until tender Test frequently for doneness by pressing a piece against the side of the pot If it breaks evenly and clearly then the pasta is done Rinse the pasta in cold water Rinsing is not necessary 1f you serve macaroni or spaghetti immediately with a sauce or butter To rehea
20. in nonconformance with specification requirements Timely reporting is essential so that action if appropriate may be started prior to expiration of the warranty period When unsatisfactory conditions are not related to specification requirements special attention should be given to Item 17 2 Photographs are an excellent method for illustrating the exact nature of many discrepancies Inspection and testing records should be forwarded with the UMR when appropriate Use additional sheets as necessary and identify with related item number 3 ITEM 3 State complete name and address 4 ITEM 4a State nomenclature in sufficient detail to ensure identity include as necessary type grade class etc See Federal Supply Catalog C 8900 SL or Master Item Identification List 5 ITEM 4b AFCLSAC Armed Forces Consumer Level Subsistence Appraisal Committee Self explanatory QM 6322 6 4 6 ITEM 6 Specification number or Institutional Meat Purchase Specification IMPS number from the shipping container If the item is from a Brand Name Contract indicate BNC 7 ITEM 7 To be obtained from shipping container 8 ITEM 8 To be obtained from the service supply activity State the name of the Defense Logistics Agency DLA depot or distribution point or the vendor s name 9 ITEMS 9 and 10 Required Information can be obtained from the shipping container 10 ITEM 11 List the manufacturer s product code usually shown as a
21. items 5 Check foods while cooking noncooked foods during preparation 6 Check degree of doness Ensure assigned personnel do following for set up of serving lines 1 Prepare cook to order items properly 2 Assemble hot and cold sandwiches 3 Portion serving as directed 4 Maintain sanitary standards QM 6322 7 6 5 Replenish items on the serving line 6 Replenish items on the serving lines 7 Wipe up spills as they occur 8 Act courteous to diners e Evaluate finished foods by doing the following 1 Check foods for taste 2 Check foods for over and under cooking 3 Check foods for appearance 4 Detect and record faults 5 Direct corrections of detected faults f Dispose of leftover foods in the following manner 1 Determine and record foods to be discarded 2 Determine foods to be used as leftovers 3 Determine how leftovers are to be used 4 Record leftovers to be used on DA Form 3034 and DA Form 3034 1 g Direct personnel performing sanitary services in the following 1 Cleaning kitchen area 2 Cleaning dining room area 3 Cleaning storeroom 4 Cleaning dish wash pot and pan area 5 Cleaning outside area h Train subordinates in quality assurance measure 1 Proper size of ingredients QM 6322 7 7 2 Proper weight and measures 3 Proper cooking procedures do not over cool i Direct On the Spot Correction Remedy incorrect procedures immediately Explain the prob
22. pepper and rub the exterior with oil or shortening Preheat the oven to 325 degrees Fahrenheit Insert the meat thermometer in the center of the inside thigh muscle Roast the turkey uncovered and without added water until the thermometer registers 170 to 175 degrees Fahrenheit Baste it occasionally with drippings 3 Cooking Poultry by Moist Heat Braising or stewing are moist heat cooking methods Moist heat is usually used to cook poultry that is not tender enough to fry or roast Recipes such as country style chicken call for braising young tender chickens This is done to vary the menu not tenderize the meat Boneless cooked frozen turkeys are also reheated by moist heat QM 6322 1 12 a Braising Braising poultry is similar to braising meat First dredge drained pieces in seasoned flour and shake off the excess Brown the chicken pieces in shortening then finish the cooking process according to the recipe b Stewing When poultry is to be used in recipes such as salad potpie or a la king it is stewed first The item is then cooled and the meat removed from the bones and cut into pieces The size of the pieces will vary from 12 to 1 depending on the recipe you follow Keep the stock to use in sauce gravy or soup If boneless frozen cooked turkey is used thaw it and dice it into 1 pieces 4 Prepared Dehydrated Cooked Chicken Chicken pieces are rehydrated according to the manufacturer s instructions After
23. percent fat Skim and Lowfat milk cannot be considered an equal to whole milk f Cream Cream is a form of milk The fat globules are more concentrated in it than whole milk It is not uncommon in institutional cooking to use whole milk in place of cream When this is done there must be an addition of a thickening agent to replace the body that the cream would have given the dish Cream is less likely to form a skin when heated or boiled and far more stable than milk in cooked sauces and soups g Buttermilk A fresh liquid milk whole lowfat or 1 percent cultured by the addition of bacteria It has a rich thick texture and a tangy acid taste Buttermilk can be used in recipes calling for soured milk h Condensed milk Made from whole milk with 60 percent of the water removed The reduced milk is heavily sweetened with sugar and must contain a minimum of 8 5 percent butterfat Condensed milk cannot replace other milk products unless the sugar content of the recipe is adjusted i Dried milks These milks have all moisture removed creating a powder They are available as either dried whole milk made from whole milk or dried non fat milk made from skim milk The original type of dried milk is called regular 5 Cheese Cheese is a food produced by separating milk solids from whey by curdling QM 6322 2 4 causing the proteins to coagulate This is done by the introduction of selected bacteria or rennet an enzyme into the milk The
24. series of numerals and letters printed or embossed on bottles cartons and cans found on primary containers These codes may also be found printed or stenciled on shipping container 11 ITEM 12 To be obtained from shipping container 12 ITEMS 13 14 15 and 16 To be obtained from service supply activity records Enter complete requisition number 13 ITEM 17 Include a narrative description of the unsatisfactory condition that makes the item unsuitable for intended use or affects consumer satisfaction or acceptance List storage conditions or other factors that may relate to the unsatisfactory condition of the product Indicate current status of product for example on hold normal issue or expedited issue 14 ITEM 18 State recommendations regarding disposition of supplies revision of specification requirements and revision of purchase requirements as to size of units and quantities List all other discrepancy forms reporting this same discrepancy and item 15 ITEM 19 Self explanatory 16 ITEM 20c Acceptable Quality Level is the maximum percent defective or the maximum number of defects per hundred units that for the purpose of sampling inspection can be considered satisfactory as a process average MIL STD 109 17 ITEM 21 Self explanatory h Distribution 1 Originator will prepare original and three copies of the survey report retain one copy and forward the remaining copies to one of the following servi
25. served and held at140 degrees Fahrenheit or more and cold foods are served at 45 degrees Fahrenheit or less Reheat leftover foods to 165 degrees Fahrenheit FM 22 101 Professional and performance evaluation 05 Demonstrate initiative Adapts to changes Performs under pressure Displays sound judgement Communicates effectively Demonstrates technical skills FM 22 101 Professional standards 05 Self discipline attitude and Military appearance QM 6322 FINAL SCORE CIRCLE PASS OR FAIL 4 13 LESSON 5 RESPONSIBILITIES OF SENIOR FIRST COOK FOOD OPERATIONS SERGEANT Critical Tasks 101 524 3107 101 524 3254 101 524 3278 OVERVIEW LESSON DESCRIPTION This lesson was designed to provide soldiers in the Food Service Specialist Basic Noncommissioned Officer Course BNCOC with information on the responsibilities of a Senior First Cook Food Operations Sergeant and the principles problems and corrective measures associated with supervising and training subordinates TERMINAL LEARNING OBJECTIVE ACTION CONDITION STANDARD REFERENCES Students will identify the responsibilities of a Senior First Cook Food Operations Sergeant and the principles problems and corrective measures associated with supervising and training subordinates In a self study environment To demonstrate competency of this task you must achieve a minimum score of 70 percent on the su
26. to drink If the water is contaminated by toxin disinfection will not work Also some pathogens cannot be destroyed by disinfection Food contaminated by pathogens can be made safe by peeling or paring or heating 1 Peeling and Paring Decontaminate potatoes and hard skinned fruits that can be peeled or pared First disinfect the surface of the food by using disinfectant bleach After disinfecting the surface peel or pare wash and cook the food thoroughly before serving In general most biological agents can be neutralized through cooking QM 6322 8 6 2 Heating Heat is the best way to decontaminate biologically contaminated food Thorough cooking reduces contamination to a safe level Decontaminate foods by one of the heat methods in the tables 8 1 and 8 2 below The type of food and the amount of contamination determines which procedure should be used Make sure that the heat completely penetrates the food for the time shown Method Description Cooking Baking Boiling hours available Cook items in a pressure type cooker autoclave at 15 Ibs pressure at 250 degrees Fahrenheit for 15 minutes or cook in a low pressure cooker at 228 degrees F for one hour Bake items such as bread or related items in a preparatory stage for 40 minutes at 400 degrees F Bake meat at 325 degrees F for about two Boil certain items for at least 15 minutes as an expedient method when no other method is Table 8 1
27. usable as received e Items to Report The following deficiencies in subsistence received from supply sources established by DSCP or other military procurement agencies should be reported on DD Form 1608 1 Unwholesome products foreign material bacterial contamination spoilage and insect or rodent infestation or contamination QM 6322 6 3 2 Unsatisfactory product characteristics off flavor improper size texture color or odor difficulty mixing rehydrating or opening or too time consuming to prepare 3 Subsistence items that do not meet the specification f Items Which Should Not Be Reported Do not report the following items on DD Form 1608 1 Damage caused by inadequate packaging packing or marking Standard Form 364 should be used to report packaging or packing damage and marking deficiencies 2 Loss resulting from mishandling and improper storage at the installation 3 Discrepancies or losses that are resolved corrected or adjusted at the installation level for example credit on fresh fruits and vegetables received from DSCP 4 Losses or damages resulting from shipper discrepancies and carrier mishandling g Completing DD Form 1608 Instructions for completing DD Form 1608 are printed on the back of the form 1 DD Form 1608 form should be used to report all unsatisfactory conditions on all subsistence items procured by the Defense Supply Center Philadelphia and is not limited to those
28. your diners You must take into consideration color texture cooking methods used sauces and accompaniments flavor shape temperature and portion size Look at your plate as a picture frame When all the food is plated you should have flow d Your foods should be arranged close together to retain heat but at the same time they must compliment each other They should have a natural design and not look dress right dress Also food items should not look as if they were individually placed on the plate This gives the diner the impression that their food was handled too much You will become familiar with such fresh ingredients as eggs milk and cheeses all of which figure into your menu and menu considerations 2 Eggs The Preparation and Characteristics of eggs A whole egg is made up of a yolk white and shell A membrane lines the shell and forms an air cell at the large end of the egg a The shell The breed of the chicken determines the color of the shell Shell color has no effect on the quality cooking properties or nutritive value of the egg Composed primarily of calcium carbonate the shell is very fragile It is porous which allows it to breathe The porous nature of the shell allows loss of moisture even if broken b The egg white This is the food and moisture source for the embryo in a fertilized egg It accounts for 67 percent of the liquid weight of the egg Egg white is made up of two parts A thick white surroun
29. 322 1 19 d Cucumbers The cucumber can be served with or without the peelings Cucumber slices for tossed salad for a relish tray or cucumber salad would normally be served with the peeling Cucumber sticks would normally be peeled first e Carrots Carrots can be used peeled or just washed thoroughly They can also be used raw or cooked depending on the type salad being prepared f Onions Dry onions are always peeled and sliced or diced according to the specific recipe being used Whole rings are used primarily as garnish or for use on hamburgers Green onions are diced for salads and served whole for relish trays g Peppers Peppers sweet banana hot can be served in slices for relish trays or diced for salads In all cases the stem and seeds are removed and the item washed prior to processing h Radishes and Tomatoes These items are washed and sliced or diced depending on whether they will be used in a salad or as a relish tray 2 Salad Fruits You can use canned frozen dried and fresh fruits in salads Most fruit can be used peeled or unpeeled Follow the procedures in this paragraph for using canned frozen dried and fresh fruits a Canned and Frozen Canned and frozen fruits should be drained before use Use the fruit and liquid as specified in the recipe b Dried Wash and drain raisins prunes and other dried fruits thoroughly Prepare them according to the recipe c Fresh Fresh fruits should be ri
30. 4 1 Food borne illnesses and their causes 5 General Principles for Preparing and Storing Foods The biggest responsibility you will have is monitoring your personnel to ensure that tasks are accomplished to standard When monitoring personnel storing preparing and serving food you must ensure they follow safety and sanitation procedures Monitor holding and serving temperatures Ensure that all cooks follow proper procedures on the serving line Listed below are a few general principles to follow Sample Checklist for monitoring your soldiers progress can be found in Appendix A a Ensure proper food storage to minimize contamination and improve shelf life The first step in keeping food supplies in optimum condition is proper food storage Proper food storage minimizes deterioration and the growth of foodborne disease organisms b Eliminate unnecessary handling of food items c Select old storage stocks first The first stocks in should be the first stocks out d Provide the required temperatures for all stored food items e Provide special handling for ripening fruits and vegetables f Maintain insect and rodent control The most effective control measure against rats and mice is to prevent them from entering into the storage area g Ensure that good air circulation and ventilation are maintained QM 6322 4 4 h Store food on shelving in storerooms or refrigerators to protect it from water and dampness i In a field e
31. 524 3254 101 524 3257 101 524 3258 101 524 3259 101 524 3266 101 524 3267 101 524 3268 101 524 3275 101 524 3278 101 524 3280 101 524 3282 101 524 3282 OVERVIEW LESSON DESCRIPTION This lesson was designed to provide soldiers in the Food Service Specialist Basic Noncommissioned Officer Course BNCOC with guidance for performing the duties of a Senior First Cook Food Operations Sergeant and OJT Supervisor TERMINAL LEARNING OBJECTIVE ACTION Students will perform duties as Senior First Cook Food Operations Sergeant and OJT Supervisor for a shift of AIT soldiers CONDITION Ina self study environment STANDARD To demonstrate competency of this task you must achieve a minimum score of 70 percent on the subcourse examination REFERENCES The material contained in this lesson was derived from the following publications AR 30 21 The Army Field Feeding System FM 10 23 Basic Doctrine for Army Field Feeding and Class I Operations Management FM 10 23 2 Tactics Techniques and Procedures for Garrison Food Preparation and Class I Operations Management QM6322 4 1 1 Responsibilities of a Senior First Cook Food Operations Sergeant OJT Supervisor Responsibilities of a senior first cook or food operations sergeant may include the following a Determine which tasks are to be done Which are critical and need to be prioritized b Determine the time required to do each task Tasks will normally require diff
32. 7 You begin the DD Form 1608 Unsatisfactory Material Report Subsistence on the 20th of February 1989 and you complete it now on the 22nd of February 1989 You will then send the form to Commander Director Army Center of Excellence Subsistence ATTN ATSM CES QUAD 1201 22 Street Fort Lee VA 23801 1601 QM 6322 6 7 PRACTICAL EXERCISE ANSWER KEY UNSATISFACTORY MATERIAL REPORT Subsistence 1 DATE PREPARED YYMMDD Form Approved See Instructions on reverse before completion 890220 OMB No 0704 0788 Public reporting burden for this collection of information is estimated to average 11 minutes per response including the time for reviewing instructions searching existing data sources i d maintaining the data needed and completing and reviewing the collection of information Send comments regarding this burden estimate or any other aspect of this collection of acluding suggestions for reducing this burden to Washington Headquarters Services Directorate for Information Operations and Reports 1215 Jefferson Davis Highway Suite g VA 22202 4302 and to the Office of Information and Regulatory Affairs Office of Management and Budget Washington DC 20503 3 ORIGINATING ACTIVITY a NAME 119th Maint Bn Dinning Facility OO DD 189 5117 7 CONTRACTOR b ADDRESS Street City State and Zip Code 1208 Thunderbird St BLDG 360 Fort Indiantown Gap Newcastle DE 19720 b AFCLSAC EVALUATION 6 SPECIFICATION NU
33. B Are pre packaged C Can be prepped in advance D Require special forks or spoons to be eaten with 2 What publication outlines menu development considerations A AR 638 2 B FM 10 23 2 C TM 412 D AR 30 1 3 The following adds flavor and can give attractiveness to the product A Sugar B Herbs and spices C Proper temperature D Cornstarch 4 What is a work plan used for A Determine time procedures and material needed to prepare the items on a menu B Determine the best way to out source ingredients for items that must be cooked in an oven or microwave C Determine how long it will take to clean up after making each item on the menu D Determine how many kitchen workers will be on the schedule QM 6322 2 8 PRACTICE EXERCISE ANSWER KEY Item Number Correct Response Reference 1 C Lesson 2 Para Ib 2 D Lesson 2 Para 1 3 B Lesson 2 Para 10 4 A Lesson 2 Para 1 a QM 6322 2 9 LESSON 3 PROBLEMS OF CONSOLIDATED DINING FACILITIES AND FIELD OPERATIONS Critical Tasks 101 524 2162 101 524 3105 101 524 3106 101 524 3159 101 524 3160 101 524 3161 101 524 3256 101 524 3257 101 524 3258 101 524 3259 101 524 3266 101 524 3267 101 524 3268 101 524 3275 101 524 3278 101 524 3280 101 524 3282 101 524 3283 OVERVIEW LESSON DESCRIPTION This lesson was designed to provide soldiers in the Food Service Specialist Basic Noncommissioned Officer Course BNCOC with information on problem
34. Chemical These hazards result from the improper use of additives poisonous metals cleaning chemicals preservatives and pesticides Chemical and metal products should be used only for their intended purpose They should be stored properly and away from food storage areas Use proper containers for storing and preparation of food c Physical Faulty equipment can contaminate foods or be a safety hazard Also foods may be physically contaminated dirt glass fragments and wood splinters when received in the dining facility Food service personnel must constantly guard against physical contamination Some foodborne illnesses and their causes are shown in the table below QM 6322 4 3 ILLNESS CAUSE Staphylococcus Improper refrigeration Food handlers with cuts wounds coughs or colds Botulism Damaged cans or jars Improper canning methods Salmonellosis Poorly cooked poultry and poultry products meats eggs and egg products fish and dairy products Cross contamination from raw to cooked foods Streptococcus Poor personal sanitation Food handlers with coughs or colds Food stored at the wrong temperature Bacillary Food contaminated by people water flies roaches and rats Dysentery Shigellosis Trichinosis Pork or pork products not cooked to an internal temperature of 150 degrees Fahrenheit Clostriduim Inadequately cooled and reheated meats Perfringens Food poisoning Table
35. FERENCES The material contained in this lesson was derived from the following publications AR 30 1 The Army Food Service Program and AR 30 16 Food Service Data Feedback Program INTRODUCTION This program is designed to check the fitness desirability and quality of troop issue food items at installations It requires coordination among food service veterinary and troop issue functions QM 6322 6 1 1 Principles of the Food Service Data Feedback Program a Improve quality of subsistence The program allows each soldier to help improve and maintain the quality of subsistence delivered to installations and served in dining facilities b Report on quality of subsistence The program allows food service personnel to report on the quality and usability of the food items issued to them for preparing meals These reports will consider factors such as available personnel equipment menus recipes and facilities c Provides necessary information to the Defense Supply Center Philadelphia DSCP The Food Service Data Feedback Program provides necessary information to the DPSC This information is necessary for the DSCP to initiate warranty action against the contractor on items that do not meet specification requirements d Means to test new or improved subsistence The program provides the means for the Army to service test a new or improved subsistence item that has been included in the military supply system 2 Completing a DD F
36. MBER IMPS NUMBER 8 SOURCE OF SHIPMENT Depot Distribution Point Direct Vendor a NAME Bargain Beef Delivery etc Camp Barnum 3333 Old Bay Lane b PLANT ADDRESS Street City S 5001 River Road Alexandria VA 22333 0001 d Zip Code 13 REQUISITION NUMBER W33Q1R592297052 All cases of Hamburger Patties were inspected and severe item deficiency Havre De Grace MD 21078 11 PRODUCT CODE 12 DATE OF PACK YYMMDD NR 890202 15 SIZE OF LOT SHIPMENT 16 QUANTITY ON HAND CASES b UNITS PO ee s LS FOR ALL USERS 004 Sewice GOrRfnissary Veterinary Troop Issue Subsistence etc 17 NARRATIVE DESCRIPTION OF UNSATISFACTORN 204 ND D 4 EN dr presenting a potential health hazard This is considered a Confirmation of Telephone call to CPT Richatd Gutne 990220 approxomately 11 00 AM C 425 876 0201 18 RECOMMENDATIONS Contractor be inspedcted or replaced as the supplier of this f 890220 19 VERIFYING OFFICIAL NG a TYPED NAME Last First Middle Initial Maclah Abram d TELEPHONE NUMBER A Autovon C Comm DSN 213 4773 S C 203 627 4773 20 INSPECTION RESULTS When appropriate report can be forwarded by users withou section being completed a b c d e g h i TYPE OF INSPECTION ACCEPTANCE cLassoF ACCEPTANCE NUMBER OF SAMPLE QUALITY DEFECTS OR EXAMINATION LEVEL LEVEL DEFECT NUMBER DEFECTIVES UNIT b TITLE c GRADE FSS le SIGNATURE E7 f DATE SIGNED YYMMDD
37. RITION SKILLS DEVELOPMENT WORKSHOP Critical Task 101 524 3107 OVERVIEW LESSON DESCRIPTION This lesson was designed to provide soldiers in the Food Service Specialist Basic Noncommissioned Officer Course BNCOC with information on nutrition skills development TERMINAL LEARNING OBJECTIVE ACTION Students will develop work plans and identify techniques associated with preparing and presenting select food items CONDITION Ina self study environment STANDARD To demonstrate competency of this task you must achieve a minimum score of 70 percent on the subcourse examination REFERENCES The material contained in this lesson was derived from the following publications FM 10 23 2 Tactics Techniques and Procedures for Garrison Food Preparation and Class I Operations Management AR 30 1 The Army Food Service Program TM 10 412 Armed Forces Recipe Service and Index of Recipes STP 10 92G25 SM TG Soldiers Manual and Trainers Guide for MOS 92G and Food Service Specialist Skill Levels 2 3 4 5 INTRODUCTION As a Senior First Cook it is important that you know how to do everything that your subordinates are doing Imagine being in the position of not being able to answer a basic question about a recipe Imagine not being able to give prompt accurate responses to employees who rely on you to be a competent and informed superior This lesson is not being taught in a cooking lab environment so pay particular attention to the
38. SCHOOL CODE 101 SUBCOURSE QM 6322 EDITION A NUTRITIONAL FOOD PREPERATION NUTRITIONAL SKILLS DEVELOPMENT WORKSHOP PROBLEMS OF CONSOLIDATED DINING FACILITIES AND FIELD OPERATIONS SUPERVISING GARRISON AND FIELD OPERATIONS RESPONSIBILITIES OF THE SENIOR FIRST COOK OPERATIONS SERGEANT FOOD SERVICE DATA FEEDBACK QUALITY ASSURANCE NUCLEAR BIOLOGICAL AND CHEMICAL NBC OPERATIONS FOR THE SENIOR FIRST COOK 101 524 2162 101 524 3105 101 524 3106 101 524 3107 101 524 3159 101 524 3160 101 524 3161 101 524 3254 101 524 3256 101 524 3257 101 524 3258 101 524 3259 101 524 3266 101 524 3267 101 524 3268 101 524 3275 101 524 3278 101 524 3280 101 524 3282 101 524 3283 QM 6322 TECHNICAL TRAINING 92G30 Subcourse Number QM 6322 Quartermaster Total Army Training System Courseware TATSC Basic Noncommissioned Officer Course BNCOC 92G30 EDITION A United States Army Combined Arms Support Command Fort Lee Virginia 23801 1809 22 Credit Hours Edition Date 1 October 2001 SUBCOURSE OVERVIEW This subcourse is designed to provide broad based information for developing the Food Service Specialist Basic Noncommissioned Officer BNCO The BNCO will be able to employ the skills learned in this subcourse at any level of support operations There are no prerequisites for this course This subject reflects current doctrine always refer to the latest official publications in your own work situation Unless otherwise st
39. able you may cook turkeys before they are completely thawed if you lower the oven temperature and allow more cooking time DO NOT refreeze thawed or tempered poultry 2 Cooking Poultry by Dry Heat Frying and roasting are two dry heat methods for cooking poultry Some specific guidance is given in this paragraph a Cutting Chicken for Frying Whole broiler fryers must be cut into frying size pieces To quarter a broiler fryer begin by placing the chicken on its side Then place the knife under the tail and cut close to the backbone from vent to neck freeing one side of the backbone Next place the knife above the tail and cut close to the backbone from vent to neck Then remove the backbone Cut the cartilage to the breastbone and pop out the breastbone Then cut the chicken in half and cut each half to separate the leg and thigh from the breast and wing To cut a broiler fryer into serving size pieces begin by placing the chicken on its side Then remove the wing at the joint Remove the leg and thigh section at the joint Then turn the chicken over and remove the other leg and thigh section and wing Separate the legs and thighs at the joints Remove the back Then cut the tail from the back and break the back in half Cut the cartilage and pop out the breastbone Cut the breast in half b Roasting a Whole Turkey Wash the turkey inside and out under cold running water and drain the turkey thoroughly Rub the turkey cavity with salt and
40. achieve a minimum score of 70 percent on the subcourse examination REFERENCES The material contained in this lesson was derived from the following publications AR 30 1 The Army Food Service Program and FM 10 23 2 INTRODUCTION This lesson addresses food storage preparation and serving practices that lend themselves to ensuring optimal nutritional value in a final food product Included are such topics as food inspections how to choose the proper knife and how to correctly reconstitute various foods As you read the information contained here consider how it relates to your role as a supervisor You must not only know the right techniques for producing high quality nutritious meals but you must also be able to effectively oversee those who are doing it QM 6322 1 1 1 Food Inspections Part of ensuring optimal nutritional value in foods that are being served is the process of inspecting them before they are prepared High quality meals can only be prepared from high quality products so it is imperative that damage infestation spoilage etc be found before bad ingredients can be used in the preparation of foods The types of inspections are visual sampling and full They are described in what follows a Visual Inspections In visual inspection the inspector looks at the outside of the supplies or their containers to see if there is damage or deterioration Damaged containers dented cans broken boxes are a sign of mishandl
41. aintenance procedures will ensure a successful operation of your field kitchen QM 6322 4 8 PRACTICE EXERCISE 1 The following items will test your grasp of the material covered in this lesson There is only one correct answer for each item When you complete the exercise check your answer with the answer key that follows If you answer any item incorrectly study again that part of the lesson which contains the portion involved 1 Insects can transmit diseases to soldiers What is one disease that mosquitoes can transmit A Typhus Fever B Bubonic Plague C Yellow Fever D Shingles 2 What is one disease that flies can transmit A Dysentery B Spotted Fever C ScrubTyphus D Yellow Fever 3 Water must be sterilized in the field When treated water is unavailable what must soldiers use to disinfect water A Ammonia B Chlorine C Hydrogen Peroxide D Alcohol 4 To keep a field kitchen and bivouac area from breeding pests soldiers must promptly dispose of large amounts of A Water B Fresh produce C Waste D Hand dishwashing compound QM 6322 4 9 Item Number QM 6322 BK D Re PRACTICE EXERCISE 1 ANSWER KEY Correct Response aW 4 10 Reference Lesson 3 Para 2 a 1 Lesson 3 Para 2 a 3 Lesson 3 Para 2 b 1 Lesson 3 Para 2b 2 LESSON 4 SUPERVISING GARRISON AND FIELD OPERATIONS Critical Tasks 101 524 3106 101 524 3107 101 524 3159 101 524 3160 101 524 3161 101
42. al Evaluation Procedures The human senses or sensory perception have nutritional aspects when evaluating food items and can be applied in many different ways When evaluating food products remember to have a checklist handy to aid you Begin your evaluation by first looking at the product a Check food for structure Does the item look appealing For example bread should not have holes or tunnels Check food for volume and texture Then ask yourself Does this look like something I would eat b Next smell the product using one of the smelling techniques Does the product smell as it should c Check food for taste You should be able to recognize foreign burned or scorched taste and to identify too much flavoring or seasoning Then taste it What flavors should this product have d Many times you will need to roll the product around in your mouth to absorb the full flavor Remember that the tongue has over 9 000 taste buds and the distribution of the taste buds over the tongue is uneven e Last but not least apply your senses of touch and sound Touch plays a big role in odor and flavor identification The entire mouth cavity and lower nasal cavity are affected by touch You will not use sound as frequently as the other senses but sound can tell you if you are cooking with the correct temperature f Using all five of your senses will ensure greater accuracy when evaluating food products There are times when you will not ne
43. and touch prepared foods 1 Use recipe cards as a reference to determine if faults exits Determining that a product is faulty does not complete the evaluation process 2 Recommend corrective action and follow through to ensure it is taken b Evaluate work performed 1 Evaluate personnel proficiency in progressive cooking service using the correct serving utensil and replenishing the serving line 2 Determine the cause of and identify the effect of inspection deficiencies 3 The evaluation of finished products a Develop a checklist for evaluating food What areas are you looking for Set the standards for evaluation Advise personnel on the quality assurance program standards and perform the evaluation b You will want to check for structure such as volume holes or tunnels heaviness and texture Check for taste including foreign burned or scorched taste and for flavoring or seasoning Check food for overcooking or undercooking by the instructions on the recipe card Make on the spot corrections of faults if possible c Document your results Make a list of deficiencies Try to find the cause Refer to your checklist of critical areas and identify the effect of deficiencies d Provide feedback When presenting your evaluation make sure you provide positive feedback with negative feedback so you do not discourage your cooks After deficiencies have been pointed out recommend and follow up to ensure actions
44. as Designate an area where personnel are permitted to use tobacco Personnel cannot resume work after using tobacco without first washing their hands Post signs to this effect c Washing Hands Arms and Fingernails Personnel must keep their fingernails washed and trimmed Post signs instructing personnel to wash thoroughly Personnel must wash their hands and exposed portions of their arms thoroughly in each of the following situations 1 At the beginning of duty 2 After using the toilet facilities QM 6322 4 6 3 After using tobacco 4 Between handling soiled and clean utensils and equipment 5 Between handling raw and cooked foods 6 After performing custodial duties including handling garbage or trash 7 As often as necessary to maintain a high level of personal cleanliness 9 Training When training food service personnel be sure they are instructed in foodborne illness prevention and in the first aid for choking Supervisory food service personnel usually conduct this training Maintain records of foodborne illness prevention training Educational programs signs and other instructional or directive material should be in the native language of food service personnel a For nonsupervisory personnel provide initial and ongoing food service sanitation training Direct the scope of the training to the individual s role in preventing foodborne illness b As a food service supervisor you must complete an approve
45. ated the masculine gender of singular pronouns is used to refer to both men and women TERMINAL LEARNING OBJECTIVE ACTION You will learn information used by Food Service Specialist Noncommissioned Officers NCOs as part of there routine duties Tasks learned will enable you to better support your soldiers and leaders CONDITION Ina self study environment STANDARD To demonstrate competency of these tasks you must achieve a minimum of 70 percent accuracy on the subcourse examination QM 6322 i QM 6322 il TABLE OF CONTENTS Section Subcourse Overview Administrative Instructions Grading and Certification Instruction Lesson 1 Practice Exercise Answer Key Lesson 2 Practice Exercise Answer Key Lesson 3 Practice Exercise 1 Answer Key Lesson 4 Practice Exercise Answer Key Appendix A Lesson 5 Practice Exercise Answer Key Lesson 6 Practice Exercise Answer Key Appendix A Lesson 7 Practice Exercise Answer Key Lesson 8 Practice Exercise Answer Key QM 6322 iii 4 av pa o iii iii 1 01 1 24 1 25 2 01 2 08 2 09 3 01 3 07 3 09 4 01 4 10 aT 4 12 5 01 5 08 5 09 6 01 6 08 6 09 6 10 7 01 7 10 7 11 8 01 8 08 8 09 ADMINISTRATIVE INSTRUCTIONS 1 Number of lessons in this subcourse 8 2 Materials you need in addition to this booklet are a number 2 lead pencil the ACCP examination response sheet and the preaddressed envelope you received with this sub
46. b to determine further why the product does not meet standards b Smell The aroma of a food product is important This adds to your eating enjoyment and has a direct influence on taste Flavor is perceived as a combination of smell and taste The smell or aroma is established first This sense is the keener of the two and will assure a more positive and faster identification of a food product When conducting your evaluation of a product certain smelling techniques can aid you A deep sniff at short intervals using both nostrils is the best If possible sniff with your mouth open while waving at the product from the region of the nose to mouth This permits full penetration of the sensory area When using this procedure ensure the surrounding air is free from other aromas 1 If a comparison of a similar product is being made a sniff of one sample should be followed by a sniff of the other This sequence repeated several times should be enough for a positive identification 2 If a control sample product is being analyzed the control sample is evaluated first Then the unknown sample is evaluated 3 Dry products can be evaluated by first blowing on the sample with moist breath and then smelling The moisture from your breath will release the aroma in the product ensuring you a more precise evaluation 4 The nose is the center of aroma evaluation A few molecules of an aroma producing product will excite this organ enough to make a
47. bcourse examination The material contained in this lesson was derived from the following publications FM 10 23 Basic Doctrine for Army Field Feeding and Class I Operations Management and FM 10 23 2 Tactics Techniques and Procedures for Garrison Food Preparation and Class I Operations Management INTRODUCTION How important are your daily tasks What you do and how you accomplish your tasks are critical to the successful operation of the dining facility Your diners depend on your ability to manage the personnel on your shift Your responsibilities may include the following QM 6322 5 1 1 General Responsibilities of a Supervisor a Determining which tasks need to be done You will need to determine which tasks are critical and are a priority b Determining the time needed Not all tasks will require the same time to complete However it is possible to accomplish many close to an estimated time For example preparing food items will be done and ready 15 minutes before serving c Deciding who will perform each task Each soldier performs at his or her own pace and skill level You must know your soldiers You must assign each soldier tasks rotate them and keep them informed of their duties You will need to determine the feeding requirement based on projected headcount and ensure you have adequate personnel available There may be times when you will have to coordinate with other units for assistance when feeding their perso
48. cally check the planned location to ensure that enough space is available 4 Knives and Knife Handling a A knife is probably in the hand of a cook over 70 percent of the food preparation process and knife handling is probably the most neglected skill You may have noticed from time to time a cook using a boning knife on a cucumber When did they start growing cucumbers with bones Each knife is designed for a certain job and should be used for that job only 1 The boning knife is used to cut through joints and cut close around bones to separate the bones from the meat 2 The steak knife is used for cutting steaks and roasts Its design even facilitates slicing large boneless cuts of meat 3 The paring knife is used for peeling fruits and vegetables Because this knife is small and easy to handle many cooks have become very skilled at using it for garnishing and vegetable carving 4 The cook s knife is used for cutting slicing or chopping This is the knife that you will probably use the most because it is versatile b Sharpening knives is a skill in itself You do not need to be flashy to have a properly sharpened knife A slow even pressure using a medium fine grade Carborundum oil stone will give you the best results Never grind a knife on a power or hand driven stone because this will remove the temper from the knife Use the following method to correctly sharpen a knife 1 Using the entire stone first place the
49. ce offices as appropriate QM 6322 6 5 Director Army Center of Excellence Subsistence ATTN ATSM CES QUAD 1201 22 nd Street Fort Lee VA 23801 1601 Commanding Officer Navy Food Service Systems Office ATTN Code SV Washington DC 20374 1662 Air Force Troop Issue Specification Items Only HQ AFESC DEHF Tyndall AFB FL 32403 6001 Air Force Brand Name Resale Items Only HQ AFCOMS SGPM Kelly Air Force Base TX 78241 6290 Commandant of the Marine Corps Code LFS 4 Headquarters US Marine Corps Washington DC 20380 001 2 Service office will review reports for completeness and validity and if valid and complete forward original for action to Commander Defense Supply Center ATTN DSCP HQS CDCFP Philadelphia PA 19101 8419 and forward an information copy to Commander US Army Research Development amp Engineering Center ATTN STRNC W NATICK MA 01760 5000 4 Summary In this ACCP we have discussed how to provide food service feedback using the UMR and SIS When the Army Food Service Data Feedback Program is used properly it is an excellent aid in upgrading the quality of subsistence supplies QM 6322 6 6 PRACTICAL EXERCISE Situation Complete the DD Form 1608 Unsatisfactory Material Report Subsistence at Appendix A using the following situation and your extracts 1 You are food service sergeant Abram Maclah E 7 assigned to a dining facility at Fort Indiantown Gap buil
50. chopped To use them as raw onions reconstitute them by adding warm water and letting them stand for 20 to 30 minutes For seasoning dehydrated onions can be added directly to stews soups and sauces without reconstitution Reconstituted onions can be added to meat loaves and croquettes One pound 1 72 quarts loose of dehydrated onions is equivalent to 8 pounds of prepared onions b White Potatoes Dehydrated white potatoes are available in ground flaked diced and sliced form The methods for preparing potatoes are as follows 1 Ground or flaked To prepare instant potatoes from granules or flakes blend potato granules and nonfat dry milk together Combine boiling water butter or margarine and salt in a mixing bowl Stir to blend Rapidly add dry mixture to the liquid and mix on a low speed for 30 seconds Stop the machine and scrape the sides and bottom of the bowl Add pepper Whip on high speed for about two minutes or until the potatoes are light and fluffy Serve mashed potatoes hot 2 Diced or Sliced Reconstitute dehydrated sliced potatoes by adding them to salted boiling water Cover and simmer them for 15 to 25 minutes until tender One number 10 can makes 20 servings They can then be grilled or a sauce added for such items as potatoes au gratin c Sweet Potatoes Reconstitute dehydrated sweet potatoes in hot water with butter One number 10 can makes 40 servings d Peppers Dehydrated peppers can be used in any recip
51. course 3 Supervisory requirements None GRADING AND CERTIFICATION INSTRUCTION Examination This subcourse contains a multiple choice examination covering the material in the 8 lessons After studying the lessons and working through the practice exercises complete the examination Mark your answers in the subcourse booklet and then transfer them to the ACCP examination response sheet Completely black out the lettered oval that corresponds to your selection A B C or D Use a number2 lead pencil to mark you responses When you complete the ACCP examination response sheet mail it in the preaddressed envelop you received with this subcourse You will receive an examination score in the mail You will receive 12 credit hours for successful completion of this examination QM 6322 SN LESSON 1 NUTRITIONAL FOOD PREPARATION Critical Tasks 101 524 3107 and 101 524 3282 OVERVIEW LESSON DESCRIPTION This lesson was designed to provide soldiers in the Food Service Basic Noncommissioned Officers Course BNCOC with information on how to store prepare and serve food products to maintain optimal nutritional value TERMINAL LEARNING OBJECTIVE ACTION Students will identify the specific skills necessary to ensure high quality and nutritionally adequate food preparation and demonstrate proper techniques for instructing and supervising CONDITION Ina self study environment STANDARD To demonstrate competency of this task you must
52. d Form 364 Report of Discrepancy ROD with the DD Form 1608 to claim credit for losses due to receipt of unsatisfactory products from DSCP 2 The veterinary food inspector will supply information on conformance to specifications contamination or fitness for human consumption A veterinary condemnation certificate will be provided to the TISA to support requests for credit submitted on Standard Form 364 3 The preparer will obtain all other information from the item or shipping containers 4 Food service personnel may submit official subsistence complaints on DD Form 1608 d Severe Item Deficiency Notify Army Center of Excellence Subsistence ACES by telephone when a severe item deficiency is found Immediate notice allows quick action to place wholesale stocks on hold If appropriate warranty action can also be taken against the supplier The information required is the same as on DD Form 1608 A DD Form 1608 should be submitted within three working days with the following annotation in the narrative description block Confirmation of Telephone Call Severe item deficiencies include 1 Potential health hazards for example off odor off color or off flavor products 2 Confirmed health hazards for example products containing foreign objects such as wire or glass 3 Significant deviation from specifications for example the item is not the product specified it does not perform as specified or it is not
53. d Salad Dressings Green leafy vegetables provide a balance of nutrients in our diet and should be a part of the lunch and dinner meal Salads are vitamin rich high in fiber and low in calories and they add color to the meal Salad bars are an excellent way to provide a wide variety of fresh or canned vegetables and permit diners to select those that they desire 1 Salads Salads increase the variety acceptability and nutritional content of the meal Salads and salad bars should be offered twice a day in the dining facility as an accompaniment to the main course Recipes for salads listed in the master menu are in TM 10 412 Some general rules for preparing salads are as follows Make salads simple but orderly and neat If the recipe calls for ingredients to be sliced make the slices thin and even If the recipe calls for the ingredients to be cut in wedges or chunks cut all the pieces the same size Do not mince the principal ingredients Dice or chop them into pieces approximately one fourth of an inch long to give texture to the salad Use highly flavored foods such as green peppers and onions sparingly The strong flavors tend to overpower the more delicate flavors of the other ingredients Store and chill salad ingredients in covered containers Have the dressing compliment the salad both in type and flavor Use a rich dressing for a light salad and a light dressing for a heavy salad Coleslaw may have either a light or heavy dressing depend
54. d formal training program in food sanitation This training is taught by the IMA using installation veterinary and preventive medicine personnel and hospital dieticians c Course content is to stress the principles involved in preventing foodborne illness the role of supervisors in training other food service employees and other areas of local concern as defined by the IMA Course content must meet the minimum requirements of the Department of Health Education and Welfare DHEW Food and Drug Administration FDA Publication 76 1009 d Use as a resource the National Institute for the Foodservice Industry NIFI course in Applied Foodservice Sanitation for developing a supervisory training program A certificate by NIFI of all supervisory personnel is strongly recommended NIFI certified personnel should assist in presenting subsequent training programs The IMA awards food handler training certificates to each food service supervisor upon satisfactory completion of required training 10 OJT Concept The Food Service Sergeant is responsible for planning directing conducting and supervising the training program In OJT workers are trained during working hours OJT is used most often to teach newly assigned workers how to do a specific job It can also be used to train an experienced worker in a new technique or position OJT is necessary for soldiers starting a new job no matter what their previous jobs have been a OJT has many advantage
55. d in the principles of food service sanitation as outlined in TB MED 530 Occupational and Environmental Health Food Service Sanitation Support the unit training program by ensuring food service personnel are trained in common soldier skills and other required instruction 7 Planning Phase The food operations sergeant is charged with providing the best possible food service support to the soldiers on the battlefield You must make the most efficient use of assigned personnel equipment facilities and supplies Coordinate closely with the commander food service officer first sergeant and the food advisor They must be involved as early as possible in the operations planning phase Continually improve the food service teams proficiency by ensuring all assigned personnel are properly trained to work as part of the team a Prepare the trainee 1 Put the trainee at ease 2 Demonstrate the task Show the trainee where to put ingredients utensils and equipment so they can be easily reached b Present the operation 1 Demonstrate the job step by step QM 6322 5 6 2 Paying attention to detail and have patience so details are not missed 3 Go slowly enough for the trainee to follow the demonstration 4 Ask questions to make sure that the trainee understands the operation 5 Review frequently to make sure that the pace is not too fast c Have the trainee try the operation 1 Ask the trainee to demonstrate the op
56. dependently Tell the soldier to come to you for help or for materials Give further instruction if necessary e Training time is one of the most critical factors in the development of the training schedule You must consider the extent and depth of training needed Allow time for the soldier to gain a workable knowledge of the procedures methods and techniques of the subject to be trained The soldier must learn to identify common errors and shortcomings and how to avoid or correct them Schedule the training so that it will not interfere with your workload If it takes 48 hours to train in a subject consider scheduling training during a three week period four hours a day for 12 days QM 6322 4 8 12 Summary The object of all training should be to have a staff that works as a team to meet the mission of the activity If the program is to be successful the soldier must want to learn Good leadership sound instructional methods and effective communication help to motivate the soldier You must constantly supervise the training to make sure it does not become so routine that the soldier loses interest QM 6322 4 9 PRACTICE EXERCISE The following items will test your grasp of the material covered in this lesson There is only one correct answer for each item When you complete the exercise check your answers with the answer key that follows If you answer any item incorrectly study that part of the lesson which contains the portion
57. determination with speed and accuracy When we breathe air enters through our nostrils and passes from the lower nostrils up through the nasal passages and down to the region of the throat The area controlling the sense of smell is located in the highest part of the nasal cavity known as the olfactory bulb tract This tract is moist mucus membrane containing a large number of nerve fibers Although the olfactory tract is the center of aroma detection for the brain the entire nasal cavity aids in evaluating a product c Taste When you evaluate a product you must ultimately taste it even if you dislike it To properly evaluate a product you must use your sense of taste your tongue Your tongue has over 9 000 taste buds and the distribution of the taste buds over the tongue is uneven This makes the tongue unequally sensitive to each kind of taste and less QM 6322 73 sensitive to sweetness Although you lose taste buds they have the ability to regenerate themselves within 7 days however with age the number of taste buds decreases 1 The following shows the strength a solution must be before taste sense occurs a Sweetness 1 part to 200 parts water b Saltiness 1 part to 400 parts water c Sourness 1 part to 130 000 parts water d Bitterness 1 part to 2 million parts water 2 The tongue is divided into four main areas that detect different flavors a Front tip detects sweetness b Front sides detect saltiness c Backs
58. ding number 360 at 1208 Thunderbird Street New Castle DE 19720 Your duty phone number is Commercial 203 627 4773 and DSN 213 4773 You are attached to 119th Maint Bn 2 During a quarterly Subsistence Item Survey one of the subsistence items surveyed is found to be severely deficient The item is hamburger meat supplied by Bargain Beef from its plant at 5001 River Road Alexandria VA 22333 0001 The meat is off color and a potential health hazard The meat s NSN is 8999 00 189 5117 It is listed as Meat hamburger patties 3 The food item comes to your facility from the supply point Camp Barnum 3333 Old Bay Lane Havre De Grace MD 21078 It has contract number ZZE717 90 V 9433 contractor lot number 15 product code NR and requisition number W33QIR592297052 The supplies were packed on 2 February 1989 and received on 7 February 1989 4 The Subsistence Item Survey SIS examined the entire shipment of 35 cases of 50 pounds each Hamburger patty units are measured in pounds The quantity on hand is 33 cases 5 You immediately notify ACES by telephone so the wholesale stocks are put on hold You called the office of Captain Richard Gutner on 89 2 20 at approximately 11 00 AM 425 876 0201 6 Next you must submit DD Form 1608 Unsatisfactory Material Report Subsistence to ACES within 3 working days with an appropriate annotation You recommend that the contractor be inspected or replaced as a supplier of this food item
59. ds the yolk A thinner more liquid part is between the membrane and the thicker white Albumin protein is the major component of the white It also contains sulfur c The egg yolk The yolk is held centered in the egg by the Chalaza They are the two white strands that are present when an egg is broken The yolk is the unfertilized embryo in the egg Yellow in color the depth of the color will vary with the feed of the hen It is high in fat and protein and contains iron QM 6322 2 2 d Although eggs are graded for quality this does not address the issue of size The grade of an egg does not relate to the size of the egg The sizing of an egg is as follows Classification Minimum Weight per Dozen Jumbo 30 oz Extra Large 27 oz Large 24 oz Medium 21 oz Small 18 oz Pee Wee 15 oz Table 2 1 Egg Sizes e The most commonly used size in commercial and home cookery is large The jumbo and extra large are sometimes used for breakfast eggs poaching or frying This size may also be preferred for scrambled eggs Medium small and peewee eggs are rarely used in commercial cooking Large eggs are the standard for recipes calling for a set number of eggs f Fresh or shelled eggs This is the preferred form for most breakfast cookery In many kitchens fresh eggs are used for all production Fresh eggs should be properly boxed The best packaging for the commercial kitchen is fiberboard boxes Eggs should be packed in the carton in snug
60. e calling for sweet diced peppers or sweet chopped peppers Dehydrated peppers used in salads or other uncooked dishes must be soaked in cold water for two to six hours They can then be used as fresh peppers Dehydrated peppers used in soup stew or in any other cooked dish containing a large amount of liquid can be added directly to the other ingredients They do not need to be soaked first When used in a cooked dish that contains only a small amount of liquid they must be soaked in cold water for one hour before they are combined with other ingredients One pound of dehydrated peppers is equivalent to 6 pounds of fresh trimmed sweet peppers One ounce three fourths cup of dehydrated peppers yields 6 ounces 1 2 3 cups of diced peppers when reconstituted e Peas To reconstitute dehydrated cooked compressed peas place them in a pan with salt and butter Add enough boiling water to cover them Stir the peas to moisten them cover the pan and let them stand for 10 minutes before serving A number 275 can yields 25 servings QM 6322 1 18 f Cabbage Reconstitute dehydrated raw cabbage by soaking it in cold water for three hours Drain the water before using the cabbage A number 2 2 can equals 2 1 2 pounds of fresh cabbage g Green Beans Dehydrated green beans are frozen before dehydration to preserve the natural color nutrients and flavor To reconstitute place the beans in water and cook them for 22 minutes q Salads an
61. e of and manages the overall operation of the dining facility He or she must be knowledgeable in all areas of dining facility operations and personnel management Training in food service is a continuous process You must be aware of changes in policy doctrine new publications and equipment to better train first line supervisor to fulfill their training responsibilities to junior personnel Ensure your personnel have access to soldier training publications STPs field manuals FMs and know what formal training is available and how to get it You must be involved in the training of your subordinates Listed below are areas of responsibility and daily duties a Subsistence Requests Estimate future meals and prepare requests for food items b Files Maintain files according to AR 25 400 2 The Modern Army Record keeping System c Cash Collections Account for all cash collections per AR 30 1 Turn in cash to the Food Service Officer FSO or designated turn in point d Dining Facility Account Maintain DA Form 3980 R Dining Facility Account Card e Headcount Instructions Maintain current headcount instructions per AR 30 1 Appendix E Brief the headcounters prior to performing duties Ensure headcounters perform as instructed f Operations Work closely with food service personnel to improve standards of performance Stay current on regulations by studying new publications QM 6322 5 5 g Personnel Determine how many personne
62. e the products he she prepares to determine what they know Compare what they know to what you expect them to do Then determine what needs to be taught Consider how long the soldier can be expected to stay in his her present position main duty how much training he she needs and how much education and experience are required for the level of instruction When planning OJT plan to follow up on its effectiveness If you are the trainer you should do the follow up Stress the important points that were discussed in the OJT session Remember not all problems are the fault of the program a Prepare the student Put the soldier at ease Demonstrate the task If the task is to operate equipment show the soldier where to stand and where to put the utensils and ingredients so that they can be reached easily Discuss operational features and safety concerns b Present the operation Demonstrate the job step by step Be patient and be thorough so that you do not miss any details Go slowly enough for the soldier to follow the demonstration Ask questions to make sure the soldier understands the operation Review frequently to make sure the pace is not too fast c Have the student try the operation Ask the soldier to demonstrate the operation and to explain each step Ask questions about what how and why a step is done These questions reinforce the learning process Correct errors with tact d Follow up on the training Let the soldier function in
63. ed The Army veterinary service has the sole responsibility for monitoring and recommending food decontamination or QM 6322 8 3 disposition procedures and preventive medicine handles water If food or water become contaminated it must not be consumed unless it is first decontaminated or approved for consumption Food or water that is free from contamination may be contaminated by equipment or personnel so they must be inspected as well 6 Detection methods It is essential that every soldier especially if he is involved in food service know how to detect NBC contamination Methods of inspecting food water personnel and material for signs of NBC contamination are described below a Nuclear The radiac meter AN VDR 2 is used to monitor food water personnel and material for possible contamination by induced radiation or fallout This instrument is commonly known as a Geiger counter To inspect food personnel or material for nuclear contamination follow the step by step directions in the operator s manual Background radiation will produce a signal even in the absence of contamination An audible signal clicks through the headphone provides the most sensitive indication in changes in the quantity of radiation present Read the meter to determine the level of radioactivity Food is contaminated if it produces a reading greater than two times that of the surrounding environment in an uncontained area These Geiger counters are not sensi
64. ed to use all five However the more senses you use the better 4 Evaluation of Preparation Procedures When conducting the actual evaluation of the food produced you want to determine whether the food is prepared according to the recipe cards These are general procedures on preparing different kinds of food products Use this information to guide you when performing the actual evaluation Base your evaluation on the recipe card procedures required for preparing the food and observe the cook a Ensure safety precautions are followed 1 Hot pads used for handling hot items 2 Cooking utensils spaced on cooking surfaces 3 Spills cleaned up immediately 4 Food supplies handled safely QM 6322 7 5 b 5 Knives used safely 6 Garrison equipment operated safely 7 Notification given when working behind others Ensure preliminary food preparation procedures are followed 1 Read and interpret Production Schedule 2 Read and interpret recipe cards 3 Prepare equipment for use 4 Assemble all necessary ingredients 5 Assemble all necessary utensils 6 Coordinate with the food service sergeant on procedural changes necessary due to lack of equipment and or ingredients C d Ensure personnel prepare foods properly 1 Weigh or measure each ingredient 2 Process ingredients for use 3 Combine ingredients properly 4 Apply dry moist heat according to the recipe or refrigerate noncooked
65. efensive positions as part of the unit s overall defensive plan Enforce light and noise discipline as the situation requires 6 Field Area Layout The field kitchen area should be camouflaged to hinder detection by enemy aircraft ground forces or infrared sensors Each piece of equipment must be located to ease meal preparation Ensure your specific layout meets the following criteria a Cover Select good natural cover for your layout to shield troops from enemy observation and to protect them from harsh weather conditions b Roads The site should have good access roads that let supply trucks move freely c Ground Select high and dry ground near a protected slope to ensure good drainage and protection from the wind d Space Be sure there is enough space to avoid crowding the troops There should be enough space around the field kitchen to allow staggering the serving lines There also must be space to facilitate spreading equipment out for work efficiency e Water The site must be near a source of potable water to use in preparation of food and beverages f Soil Select a site with sandy loam or gravelly soil that lets excess water seep away and that facilitates soakage pits and trenches g Gasoline Cans Gasoline should be at least 50 feet from the kitchen and other areas in which there are burner units Mark off the area so personnel are aware of the presence of gasoline QM 6322 4 6 h Sanitation Center Pick a s
66. eration and explain each step Ask questions about what how and why a step is done These questions reinforce the learning process 2 Correct errors with tact d Follow up on the training 1 Let the trainee function independently 2 Tell the trainee to come to the trainer for help or materials 3 Give further instruction if necessary 8 Summary Now that you are aware of your responsibilities as a Senior First Cook Food Operations Sergeant you can perform your job in an efficient and effective manner Encourage your trainees to discuss the situations they have encountered and how they solved them QM 6322 5 7 PRACTICE EXERCISE The following items will test your grasp of the material covered in this insurance There is only one correct answer for each item When you complete the exercise check your answer with the answer key that follow If you answer any item incorrectly study again that part of the lesson which contains that portion involved 3 When monitoring personnel storing preparing and serving food you must ensure that they A Store items at the proper temperature B Store items in dry ventilated areas C Practice first in first out FIFO method D All of the above What must a senior first cook ensure that the cooks are A Well trained knowledgeable and able to perform the duties assigned B Have access to the Internet C Attending daily meetings D Deciding who will perform the task As a
67. erent times to be performed c Decide who will perform a task Each soldier performs at his her own pace Each has his her own level of skill You must know your soldiers You must assign each soldier a task rotate him or her and inform them of their duties You will need to determine the feeding requirement based on projected headcount and ensure you have adequate personnel available There may be times when you will have to coordinate with other units for assistance when feeding their personnel d Ensure documentation in the Army Food Management Information System AFMIS is completed IAW AR 30 1 and the End User Manual Provide a work schedule for your personnel The goal for scheduling personnel is to try to work them no more than 40 hours per week giving each soldier an equal amount of work and experience e Monitor your personnel to ensure they perform to standard f Coordinate supplies and when in the field fuel and PMCS of equipment 2 Daily Meetings and OJT Conduct daily meetings with your personnel and set up an effective on the job training program that will help you in accomplishing your duties a Daily meetings do not necessarily need to be long You should communicate what is coming up in the future what is needed and what is expected Daily meetings will allow you to resolve problems constructively b On the job training program will assist you in identifying who needs training It sets newly assigned personnel o
68. ewash the items if you can QM 6322 4 4 2 Prerinse the utensils or mess kits in the second can at 110 to 120 degrees Fahrenheit and dip them a few times to get the suds off Shake off the excess water 3 Rinse them again in the third can to 170 degrees Fahrenheit for at least 30 seconds this will sanitize the utensils or mess kits 4 Shake off excess water and let the items air dry c Without Boiling Water When you do not have boiling water 1 Scrape food scraps into a garbage can pit or trench prewash items if you can 2 Wash items in hand dishwashing compound solution 3 Rinse the items in clean water 4 Disinfect items by swishing them in a chlorine iodine water solution for least one minute 4 Sanitation Center The sanitation center provides a means for effectively cleaning and sanitizing feeding and preparation equipment and utensils in a field environment By avoiding or when possible eliminating health hazards in your field situations you can aid in the accomplishment of a sanitary and successful field mission The sanitation center is housed in a tent extendable modular personnel tent TEMPER It consists of the equipment listed below ITEM OUANTITY Sink field with covers Table drain Table work Rack storage Burner Unit Gasoline Lantern Drain Hose Assembly Fire Extinguisher Thermometers for sink Bracket thermometer Trash Barrels plastic Rack sink immersion Adapter sink
69. from meat and fish washing is not recommended A thin layer may be stripped from the surface of meat or fish After the outer layer is removed from the food check it with a radiac set If the dose rate reading has become lower the contamination probably was confined to the surface of the food Clean the knife and remove a second layer The cutting away process may be continued within reason until the dose rate reading is near that of the surrounding environment Since prepared food in open containers probably will be contaminated bury or dispose of it as determined by designated medial personnel Dispose of radiologically contaminated wash water and trimmings the same way Food QM 6322 8 5 that has been contaminated by induced radiation probably will be made inedible by blast and fire damage Any foods not destroyed yet contaminated by induced radiation can only be decontaminated by aging Usually this requires less than 14 days Carefully monitoring these foods will determine the progress of radioactive decay during aging b Biological Decontaminate containers contaminated with toxins like those contaminated with chemical agents Be sure to decontaminate the exposed threads of jars with screw caps before the caps are removed Do not use water from unapproved sources for drinking or preparing food unless no other water is available If water from unapproved sources must be used disinfect it Disinfecting water does not ensure that it is safe
70. getables You may panfry or saut vegetables such as cabbage corn onions mushrooms squash tomatoes and white potatoes on top of the range Do not overcook or cook at too high a temperature or you will destroy vitamins and lose minerals d Steaming When vegetables are cooked under pressure in a steam cooker there is minimal loss of minerals or vitamins Another advantage of steaming is that the vegetables keep their original shape Steam them only until they are slightly undercooked The remaining heat in the vegetables will complete the cooking TM 10 412 gives guidelines for using steam cookers e Deep fat Frying Potatoes onions and eggplant are often deep fat fried These items may be fried without first partially cooking them Some recipes such as that for rissole potatoes call for browning the vegetable in deep fat and then placing it in the oven to finish cooking 8 Frozen Vegetables A variety of frozen vegetables is available year round The vegetables come ready to cook No time is required for cleaning peeling or other preparation Usually they are boiled or steamed Some rules for preparing and cooking frozen vegetables are given below a Preparing Frozen vegetables are perishable Keep them frozen until cooking time except for leafy green vegetables and corn on the cob Let these vegetables thaw partially so that the outside will not overcook before the inside defrosts b Cooking Add frozen vegetables to boi
71. have been taken to improve food quality e Review total deficiencies Review your past evaluations and compare them with the results of our latest evaluation Also examine the results of your previous recommendations 2 The Human Senses as Related to Evaluation The human senses known as sensory perception is simply defined as using your senses to their maximum potential We all have specific senses that we use every day of our life Most of us take these senses for granted Understanding and developing your senses is critical as a Senior First Cook You will use most if not all of your senses when conducting quality assurance evaluations QM 6322 D a Sight Your sense of sight is one of the most frequently used senses and probably the most important Your diners will look at your food before they will eat it and just by sight will have judged that food item edible or not If it is not appealing they will not accept it For example beef tongue served whole on a platter will turn most people off However present the same tongue in an appealing manner trimmed thinly sliced and arranged on the platter with an appropriate garnish and most people will select it and believe it to be roast beef When conducting your evaluation of a food product you can recognize certain features such as freshness appeal color shape size texture and consistency Your sense of sight will tell you if a product is Just right It will then be your jo
72. he recipe Meat cooked at a moderate temperature has less cooking loss is juicier and produces a better finished product than meat cooked at a higher temperature Table 1 below presents ranges of cooking temperatures Temperatures Category 250 275 F Very slow 300 325 F Slow 350 375 F Moderate 400 425 F Hot 450 475 F Very Hot 500 524 F Extremely Hot Table 1 1 Cooking temperatures 2 Degrees of Doneness The desired degree of doneness varies with the type of meat cooked Beef and lamb can be served rare medium or well done veal can be medium to well done and pork must be well done Fresh pork must be cooked to an internal temperature of 150 degrees to kill the organisms that cause trichinosis The exact temperature to which you cook pork will depend on the recipe card Cook rare roast beef or rare beefsteak to an internal temperature consistent with the schedule in TB MED 530 Consult TB MED 530 for additional guidance in the preparation of rare roast beef There are three methods of checking the degree of doneness a Meat Thermometer Always use a thermometer if available to check the internal temperature of the meat Meat should be cooked until the internal temperature reaches the temperature given in the recipe b Time weight Ratio If a thermometer is not available doneness can be determined by cooking the product at the prescribed temperature for a given number of minutes for each pound of meat
73. heel of the knife at the upper end of the stone Next slowly drag the full blade heel to tip across the full length of the stone keeping the knife at about a 40 to 45 degree angle depending on the bevel of the knife Finally turn the knife over and repeat the process starting with the heel at the opposite end of the stone Remember to thoroughly clean your knife before using it 2 After sharpening your knife you must true the blade with a butcher s steel This will remove any burrs from the blade Again you do not need to be flashy 3 To steel a knife hold the steel firmly in your hand with the point upward and slightly away from your body Be sure your thumb is behind the guard on the steel Next with a smooth steady swinging motion of your wrist and forearm bring the full length of the blade QM 6322 1 5 down across the steel toward your hand Finally repeat this procedure with the other edge of the blade against the far side of the steel Alternate from side to side about six strokes on each side Clean your knife after truing it c Many recipes have ingredients that have to be cut a certain way If ingredients are not cut properly the effect may be so great that the end product cannot be served This results in valuable food and time wasted You must be able to correctly prepare different ingredients using the various cutting methods d The claw method of holding the item being cut is the safest way to cut a food i
74. her topics covered were three ways of inspecting food and how to in check for deterioration or damage Also discussed were the main cause of wasted in storing food and some of the requirements of a TISA A very big but under emphasized knowledge of the trait is how to properly sharpen knifes and what they are used for when preparing food was also discussed The things you have learned here are part of being a better leader and being able to better help your soldiers QM 6322 1 23 PRACTICE EXERCISE The following items will test your grasp of the material covered in this lesson There is only one correct answer for each item When you complete the exercise check your answers with the answer key that follows If you answer any item incorrectly study again that part of the lesson that contains the portion involved 1 True or False You should season meats cooked with moist heat before you cook them A B True False 2 What type of cooking is accomplished in a liquid at a temperature just below the boiling point A B C D Panfrying Simmering Braising Stewing 3 What is the maximum temperature of milk and milk products brought to your dining facility in degrees Fahrenheit A B C D 32 41 45 50 QM 6322 1 24 PRACTICE EXERCISE ANSWER KEY AND FEEDBACK Item Number Correct Response Reference 1 A Lesson 1 para 6 b 3 2 B Lesson 1 para 6 g 3 C Lesson 1 para 2 b 2 QM 6322 1 25 LESSON 2 NUT
75. hickest part of the smallest roast Keep the thermometer probe away from fat pockets and bone Either may cause an incorrect reading When the thermometer registers the desired temperature rare medium or well done remove the smallest roast to prevent overcooking Then insert the thermometer in the thickest part of the smallest roast remaining in the oven Repeat this procedure until all of the roasts are done 4 Remove roasts from the oven 20 minutes before serving so that the meat can firm up before it is carved or sliced d Grilling Grilling can be accomplished on a grill on a range or in a tilting fry pan The grill should be heated to the temperature prescribed in TM 10 412 for the product being prepared The temperature is checked by use of a grill thermometer Drain excess grease and other accumulations frequently for best product results e Deep Fat Frying Meat that is to be deep fat fried is coated with batter or some kind of breading material It is then cooked in fat heated to a temperature of between 350 degrees Fahrenheit and 360 degrees Some meat items such as breaded veal steaks or cutlets and breaded pork chops are browned in deep fat drained and then placed in an oven to finish QM 6322 1 10 cooking by baking Use a wire basket to lower the food into the fat and to remove the food when it is done Do not overfill the wire basket because loose breading will fall into the fat Always lower a filled basket into the fa
76. ides detect sourness d Back center detects bitterness 3 Different people have varying taste thresholds because of many reasons such as smoking age alcohol colds and nasal problems d Touch The sense of touch has a part in evaluations It can be described as the threshold of pain This sense involves temperature variation textures and sensations such as burning by spices or condiments The role of touch in flavor identification is important since our senses are modified or intensified by feeling Your final assessment can be altered or misinterpreted by touch or lack of The entire mouth and lower nasal cavity are affected by touch 1 Temperature is very important to the sense of touch For example if carbonated drinks are below 40 degrees Fahrenheit they taste abnormal Coffee above 180 degrees Fahrenheit does not taste normal and food above 100 degrees Fahrenheit will not give off the true taste of sourness 2 Textures to be aware of are firmness softness juiciness chewiness and grittiness If a food s texture is different from normal the diner may be dissatisfied e Sound The sense of sound is used in evaluating and cooking foods but in comparison to the other four senses it is used less frequently An example of using sound is eating an apple Ifthe apple is fresh you will hear a firm crisp noise When cooking you will know if the temperature of fat is correct if you hear it sizzle QM 6322 7 4 3 Gener
77. ine The dressing must look fresh and appetizing and should be served in compressible dispensers closed dispensers or individual packs Identify each dressing so that diners can make a choice 5 Salad Bars Salad bars provide an excellent method to merchandise fresh fruits and vegetables and permit diners to build their own salad Each dining facility SOP should address how the salad bar is to be established and the items to be included Salad bars must be properly set up and maintained throughout the meal serving period Do not overstock fresh items on the bar Use small serving pans and replenish often Do not forget pre made salads such as potato macaroni and so forth Sort trim core stem separate and wash salad bar ingredients Discard damaged or decayed items For detailed instructions on preparing salad bar items refer to TM 10 412 and to the information on salad vegetables in this lesson Besides vegetables discussed earlier Bermuda onions green onions cheese croutons bacon bits mushrooms olives grated cheeses chopped eggs and many other items may be included to add variety and enhance the salad bar r Desserts Desserts are normally served with each lunch and dinner meal In addition breakfast pastries are highly accepted and could be considered as a dessert Desserts are sometimes classified as heavy or light They can be served hot or cold The standard is to offer a variety of choices to the diner 1 Ice Cream Cur
78. ing Check bags and boxes of material that could be infested for insects along seams and under flaps Finding damaged or infested containers is a good reason to request a veterinary inspection Unusual smells may also be a sign of spoilage The visual inspection is the type usually performed by food service and supply people b Sampling Inspections Veterinary service personnel VSP usually perform sampling inspections The inspector chooses a number of units at random and inspects them thoroughly If many of the samples are damaged or deteriorated VSP will perform a full inspection The troop issue subsistence officer TISO issues items for veterinary sampling on DA Form 3161 Request for Issue or Turn in and posts them to the voucher register and general control VRGC as an identifiable loss See AR 30 18 c Full Inspections In a full inspection VSP thoroughly examine all units of a particular item or shipment Those which are damaged or deteriorated are set apart and the TISO is advised on the recommended disposition Full inspections should not be conducted unless they are absolutely necessary 2 Inspection for Deterioration or Damage Inspections for deterioration or damage must be conducted for Troop Issue Subsistence Activity TISA and dining facility subsistence These inspections are discussed in this paragraph a Troop Issue Subsistence Activity Inspection 1 Inspecting Canned Goods Individual cans should be inspected whe
79. ing on how it best compliments the rest of the menu Avoid over garnishing See that the foods in salads contrast in color shape texture and flavor Consider flavor and color combinations from the standpoint of palatability and attractive appearance For example the color of tomatoes does not combine attractively with the color of beets A cherry gelatin salad served on fresh lettuce is an example of an attractive food contrasting in color shape texture and flavor a Salad Vegetables Both raw and cooked vegetables can be used in salads Cooked or canned vegetables are normally drained according to the procedures in TM 10 412 Some suggestions for preparing commonly used raw vegetables are given here b Greens Lettuce and Cabbage These items should be culled and washed gently but thoroughly Place them in ice water if wilted to help restore crispness Items should then be drained and torn lettuce or cut into bite sized pieces according to the specific recipe c Celery Stalks should be separated and washed thoroughly There is a tendency to trim excessive portions of the stalks and discard them In most cases only the root portion should be discarded The leafy portion can be used in tossed salads or for soup stock The main stalk is then cut or diced in accordance with the intended use For example stuffed celery would be cut approximately 2 inches long using the full width while celery sticks would be in 2 long strips QM 6
80. involved 1 What will conducting daily meetings and setting up an effective on the job training program help you with A B C D Accomplish your duties and allow you to resolve problems constructively Identify who needs training Sets newly assigned personnel on the right track All of the above 2 What are the three main types of hazards associated with storing and handling foods A B C D Biological chemical and physical Contaminated food raw foods raw vegetables Dirt glass fragments wood splinters None of the above 3 When training food service personnel be sure they are instructed in which of the following A B C D Food service sanitation training Foodborne illness prevention and first aid for choking Course content Areas of local concern 4 In OJT the food service sergeant is responsible for Ow gt Having personnel NIFI certified Testing recipes Planning directing conducting and supervising All of the above QM 6322 4 10 PRACTICE EXERCISE ANSWER KEY Item Number Correct Response Reference 1 D Lesson 4 Para 2 a b 2 A Lesson 4 Para 4 a b c 3 B Lesson 4 Para 9 4 C Lesson 4 Para 10 QM 6322 4 11 Appendix A GARRISON CHECKLIST MAX TASK TITLE POINTS POINTS RECEIVED 101 524 2165 Direct personnel preparing and serving meals in a dining facility 01 Assign duties to soldiers 01 Rotate tasks so that each
81. ires less storage space weighs less and is easier to handle and prepare Other meats served in dining facilities are portioned and formed cuts of veal lamb and pork 2 Variety Meat Liver and chitterlings although meat are classified as variety meat or meat specialties 3 Prepared Meat Luncheon meat frankfurters and sausages are examples of prepared or ready to serve meats served in dining facilities 4 Cured or Smoked Meat Cured meat such as corned beef is treated with salt or with some other natural or chemical curing agent Smoked meat is meat cured with smoke Smoking adds to the keeping qualities and flavor of the meat The principal types of smoked meat are ham bacon and dried beef Most dried beef is smoked although some is cured 5 Dehydrated Meat Dehydration is the process of preservation through water removal such as freeze dehydration Examples of available products include beef patties beefsteaks chicken and pork chops as used in the B Ration b Cooking Meat Meat is an important part of the soldier s diet and nutritional needs For this reason it must be prepared cooked and served properly Less tender cuts of meat can be highly acceptable when prepared according to the proper recipe Care must be taken as meat can be ruined by overcooking resulting in excessive shrinkage and loss of valuable nutrients QM 6322 1 8 1 Cooking Temperatures Meats must be cooked at the temperature prescribed in t
82. ite for the corrugated cans that is level free of obstacles and as sheltered as possible The site should be at least 50 feet from the kitchen and if possible downslide Use rocks planks or dunnage to stabilize the cans if the ground is soft or wet i Kitchen Company Level Field Feeding KCLFF Select a level site that is clear of obstacles for about 600 square feet 56 square meters for the setup of the KCLFF equipment When possible choose a site that protects the KCLFF from wind and rain Never use flammable material as a base for the KCLFF 7 Camouflage and Concealment The field kitchen area must be camouflaged in order to prevent detection by enemy aircraft ground forces or infrared sensors When possible select a field kitchen site that can make optimum use of the natural terrain as concealment a Ensure that your soldiers do not congregate in large groups while they eat b Ensure the area and equipment cannot be seen from the air Erect camouflaging materials if there is not enough natural concealment c If you are set up near front lines ensure that enemy ground observation cannot see the dining area A site that is naturally concealed is preferred d Ensure that any litter from packaged rations disposable utensils dishes and tin cans are buried and that the refuse site is then camouflaged e Ensure that any equipment that reflects light is camouflaged and kept out of the sun f Ensure your soldiers use light
83. key has the giblets liver heart and gizzard and neck wrapped in the cavity of the carcass Boneless turkeys are received in cooked molded encased or raw tied and netted Other types of poultry that are served infrequently include duck and Cornish hens QM 6322 1 11 l Cooking Poultry Poultry is always served well done The methods used to cook poultry are basically the same as those used to cook meat Use moderate heat to develop maximum flavor tenderness color and juiciness regardless of the type and age of the bird High heat will harden and toughen the protein shrink the muscles and drive out the juices This produces a less palatable product As a rule cook young tender birds by dry heat Cook mature less tender birds by moist heat However TM 10 412 contains several recipes for cooking young chickens and turkeys by moist heat methods 1 Thawing and Tempering Frozen Poultry Allow enough time for poultry to temper before preparing it Temper frozen poultry in the rapid thaw or tempering refrigerator in the same manner as meats Separate and cover the birds and place them on trays Set the trays on refrigerator shelves so that the air can circulate around the birds to thaw them Frozen 3 pound broiler fryers require 18 to 20 hours to thaw in the refrigerator Frozen turkeys weighing more than 16 pounds thaw in three to four days Turkeys under 16 pounds thaw in two to three days Although complete thawing before cooking is prefer
84. king times in the recipe Yellow vegetables such as squash wax beans and corn should be covered This reduces the cooking time and reduces the loss of nutritional value and color in the vegetables White vegetables should be cooked covered or uncovered as required by the recipes in TM 10 412 Overcooking may cause them to turn a grayish or brownish color Red cabbage should be cooked uncovered Cook beets in their skins Beets will retain their color if the taproots and about 2 inches of stem are left intact The skin is easily removed after cooking Also adding a small amount of vinegar or lemon juice to beets or red cabbage after cooking can improve the flavor and color b Baking Baking vegetables in their skins preserves their flavor and nutrients Do not over bake though or both will be destroyed Proper peeling of vegetables also helps reduce the loss of nutrients White potatoes sweet potatoes and tomatoes are particularly adaptable to baking Potatoes should be scrubbed thoroughly dried and pricked with a fork before baking Follow baking temperatures in TM 10 412 c Panfrying or saut ing Panfrying or saut ing is recommended for cooking Juicy vegetables particularly those that are shredded Place them in a covered pan with a small QM 6322 1 16 amount of fat This way they will cook more or less in the steam from their own juices Serve the liquid with the vegetables so that any minerals and vitamins are consumed with the ve
85. l are needed to prepare cook present and serve the food Schedule shifts and assign major duty areas Make recommendations concerning the promotion assignment and training of personnel Assure assigned personnel are inspected by the supervisor for personal hygiene Coordinate with the contracting officer s representative COR for matters concerning contracted dining facility attendants h Security Make sure the dining facility food equipment and cash are secure i Preparation Cooking and Serving Develop Standing Operating Procedures SOPs for kitchen serving and dining facility operations Prepare the production schedule and forms used in the operation of the dining facility Inspect the serving line to ensure items are available and pleasantly merchandised Conduct studies of diner preference and acceptance of different types of food j Sanitation Supervise employee personal hygiene practices Ensure sanitary storage preparation transport and serving of food Maintain clean and sanitary food service facilities equipment and utensils k Safety Supervise personnel on safety practices and operations Assure personnel observe appropriate safety and occupational health rules l Training Develop implement and supervise the OJT of assigned 92G personnel Supervise the administration of unit food service personnel participating in the cook s apprenticeship program Ensure food service personnel under your control are traine
86. lem to the cook and show the individual the correct way Then have the cook repeat the procedure j Document Results of the Evaluation If it is not practical to make on the spot correction record your observation making note of consistent deficiencies Present the results of your evaluation at meetings and encourage your cooks to improve Be precise in your observations If a standard product was not prepared note whether the error was in the procedure or in the ingredient k Provide Positive and Negative Feedback When presenting your evaluation make sure you provide positive feedback with negative feedback so you do not discourage your cooks After pointing out deficiencies make recommendations and follow through to ensure cooks take actions to improve food quality l Review Total Deficiencies Review past evaluations and compare them with the results of your last evaluation and hold an AAR Never turn an AAR into a lecture Ensure the discussion ends on a positive note leaving the cook feeling confident 5 Determining Food Quality Your evaluations should prevent recurring mistakes Make sure cooks use the proper culinary skills and follow recipes closely to guarantee correct results It is also important that you ensure nutrients are not lost in the cooking process The standards on which you base your evaluation depend on two major factors the background and experience of each cook and established SOPs as incorporated in the reci
87. ling salted water Start the cooking time when the water comes to a boil the second time Break up solid blocks of vegetables by tapping the package lightly before opening This will shorten defrosting time in the water Follow the guidelines on the package or in TM 10 412 for the cooking time and the amount of water to use Do not overcook 9 Canned Vegetables Commercially canned vegetables are harvested at the peak of their maturity and are processed within a few hours of harvesting The vegetables are high quality therefore with proper heating and seasoning they are highly acceptable Canned vegetables require no further cooking Prepare them in small batches to keep them from breaking up and becoming discolored For further information on preparing canned vegetables see TM 10 412 10 Dried Legumes Dried legumes such as navy beans kidney beans lima beans and black eyed peas are a source of protein Legumes should be simmered and not boiled Boiling will toughen the protein TM 10 412 has several recipes for dishes made with dried legumes 11 Dehydrated Vegetables Vegetables such as onions white potatoes sweet potatoes peas peppers cabbage and green beans can be dehydrated Prepare these vegetables QM 6322 1 17 as discussed below Additional information on the use of dehydrated vegetables is on recipe cards Q G 5 and A 11 a Onions Dehydrated chopped onions can be used in any recipe which specifies onions dry or
88. material The method of feeding troops in such an environment depends on the type and extent of contamination and on the availability of protective shelters Troops in an area contaminated by chemical agents with no detectable vapor hazard or in an area where they are under the constant threat of NBC attack must be fed on a rotating basis Feed about 25 of the troops at a time The other 75 should remain masked Take care at all times to avoid contaminating food If the troops are in a contaminated area where there is also a vapor hazard feed them inside a shelter equipped with an overpressure system The overpressure system fills the shelter with pressurized air that has been filtered to remove NBC contamination The M20 simplified collective protection equipment includes a built in overpressure system Since this shelter has a limited capacity the commander and the FOS must plan to feed the troops in shifts Entering and exiting this shelter is a complicated procedure FM 3 4 describes how it is done STP 21 1 SMCT contains more information on how to survive and conduct operations in a contaminated environment QM 6322 8 2 1 Food Protection Food must be protected from NBC contamination Procedures for subsistence protection must be a part of operational plans and SOPs at all levels of food service and Class I operations Consuming contaminated food may cause illness injury or death Food stored outdoors should be under overhead cover as musta
89. mation on defining and determining quality assurance of food products TERMINAL LEARNING OBJECTIVE ACTION Students will define and determine quality assurance list the five human senses used to properly evaluate food products list methods to develop these senses and determine specific details of the quality assurance process CONDITION Ina self study environment STANDARD To demonstrate competency of this task you must achieve a minimum score of 70 percent on the subcourse examination REFERENCES The material contained in this lesson was derived from the following publications FM 10 23 2 Tactics Techniques and Procedures for Garrison Food Preparation and Class I Operations Management and TM 10 412 Armed Forces Recipe Service and Index of Recipes INTRODUCTION Quality assurance is the term that describes the measures that must be taken to produce the best possible food products Quality assurance should cover all areas of your operation your cooks your equipment the receiving and handling of food items the finished product served to your diner and how it is served to your diner Quality assurance should be an evaluation process that detects critical areas that need improvement One of the areas you will need to concentrate on is evaluation of food preparation procedures The evaluation process is simple and can be done in a short period of time QM 6322 7 1 1 Quality Assurance Applied a Look at smell taste
90. ment or food service personnel have been exposed to NBC agents they must be decontaminated Personnel are decontaminated with the M258 series decontamination kit Food service equipment should be decontaminated by power driven decontamination equipment or by steam cleaners A hot water and soapy wash must follow to insure all decontaminates are removed before food products can be prepared a Nuclear There are certain procedures to follow when food and water have been contaminated by radioactivity Except in rare cases of induced radiation rations in cans or other sealed containers are not in danger of radiological contamination It will often be impossible to decontaminate meat fish etc due to absorption of the radioactive salts found in fallout Normally the contamination will be limited to the outer surface Decontaminate by removing the outer packaging or by washing or scrubbing the container under uncontaminated running water Water runoff from decontamination operations must be captured and treated as a hazard Food that is not protected in sealed containers must be suspected of contamination until it is checked If the unit Commander determines that the food must be decontaminated move all foods from the contaminated area to aclean area Decontaminate potatoes and hard skinned fruits and vegetables by washing or scrubbing them under uncontaminated running water and then peeling or scraping them and washing them again Brush all visible dirt
91. mine if recipes were followed and if finished products are standard and recommend corrective action for nonstandard products Quality assurance is a never ending process By being proficient in every task for your grade and by training and supervising your cooks you will ensure that only the highest quality products are served QM 6322 5 3 c Implement on the job OJT training Your commander is responsible for training and your Senior Food Operations Sergeant must set up direct and supervise an effective OJT program As a senior first cook you will be actively involved in training OJT is used most often to teach newly assigned cooks how to do a specific job OJT can also be used to train an experienced worker in a new technique position or task FM 10 23 has an excellent outline for an OJT program d Supervise the receipt and storage of subsistence items You are responsible for all food products Subsistence items must be inspected upon receipt and stored properly in order to retain nutrients and prevent waste 5 Standardization This information is taught to AIT students in the basic course As a senior first cook you must have a basic knowledge of recipe cards and why and how they are used Refer to FM 10 23 2 This information will also help you to establish an OJT program a Standardized recipes cooking methods and terms are necessary to ensure that quality nutritious and attractive foods are produced for soldiers regardless of
92. mmissioned Officers Course BNCOC with information on nuclear biological and chemical operations TERMINAL LEARNING OBJECTIVE ACTION Students will identify the procedures for the following protecting subsistence from NBC attack decontaminating contaminated subsistence and disposing of contaminated subsistence CONDITION Ina self study environment STANDARD To demonstrate competency of this task you must achieve a minimum score of 70 percent on the subcourse examination REFERENCES The material contained in this lesson was derived from the following publications FM 10 23 QM 6322 8 1 INTRODUCTION Generally food is not prepared or served in an environment contaminated by NBC agents It is important to continue operations only after ensuring adequate individual protection Field kitchens must be moved to uncontaminated areas and decontaminated before food service can be resumed It is important to remember that striking and loading the field kitchen is more difficult and takes longer when soldiers are wearing chemical protective clothing The tactical situation and the priorities for decontamination will determine how long MREs are used In exceptional situations it may be necessary to serve food in a contaminated environment The decision to feed in a contaminated environment rests with the commander Provisions must be made to partially decontaminate personnel and ensure that food does not contact contaminated terrain or
93. n be served just as it comes from the can or used as a component of a dessert When used as a dessert chill for several hours or overnight before serving Open cans as needed and place the fruits in individual dishes or serving pans 3 Gelatin Desserts You can make gelatin desserts with fresh frozen or canned fruits However do not use fresh pineapple since it will keep the gelatin from setting The aforementioned suggestions for preparing gelatin salads also apply to the gelatin desserts To keep the gelatin cold remove only one pan from the refrigerator at a time Transfer the contents to individual serving dishes and place them on the refrigerated counter 4 Shortcakes Peach strawberry and raspberry shortcakes are made using shortcake biscuits or cake fresh or frozen fruit and dehydrated dessert topping Thaw frozen fruit unopened in the refrigerator Place the biscuits or cake and fruit topping in separate containers When possible make individual shortcakes as they are needed 5 Puddings Make butterscotch chocolate and vanilla puddings from dessert powders and nonfat dry milk After you make the pudding pour it into serving pans and refrigerate it until serving time Close to serving time spoon the pudding into individual dishes and place the dishes on the cold food counter Recipes for other puddings are in TM 10 412 Serve puddings such as rice pudding or pudding cakes hot or cold in individual serving dishes 6 Des
94. n cooking Their main functions are to sweeten tenderize and improve the quality of foods being cooked or baked a Brown sugar b Granulated sugar c Powdered sugar d Honey 7 Leavening agents There are 5 different agents that act as leavening agents a Baking soda b Baking powder c Tartrate powder QM 6322 2 5 d Phosphate powder e Yeast 8 Fats and Oils The difference between fats and oils is that fats are solid at room temperature and oils are liquid at room temperature The most common varieties are a Lard b Butter c Margarine d Vegetable shortening e Oil 9 Starches There are various types of starches a Cornstarch b Pregelatinized c Flour 10 Herbs and Spices Can be purchased either fresh or dried They add flavor and can give attractiveness to the product a Herbs Herbs are non woody plants usually annual and mostly grown from seed of which the flowers leaves seeds stems and roots are used as flavorings in cooking or for medicinal purposes b Spices Most of which come from the Tropics are dried parts of aromatic plant to include flowers seeds leaves bark and roots 11 Salt Sodium Chloride Salty sensations come from sodium chloride and other salts such as mono sodium glutamate MSG and potassium chloride This sensation is detected at the front of the tongue Salt is an essential nutrient that is very desirable in small quantities Salt also has an incredible
95. n from fallout Containers such as sea and or MILVANS trucks with containerized cargo areas and trucks with covered cargo beds also offer some protection If this type of protection is not available place a canvas tarp or plastic sheet over the items This will make it easier to decontaminate them 3 Biological Contamination The two types of biological agents are pathogens and toxins Stringent sanitation in preparing and serving food will reduce contamination by pathogens Since pathogens may be spread by insects and rodents insect and rodent control is especially important Toxins are poisonous substances produced by pathogens and other organisms To protect food from toxins store it in sealed airtight containers Decontaminate the containers before opening them 4 Chemical Contamination Chemical weapons release toxic chemicals Food may be protected from chemical contamination by placing it in a sealed airtight container Containers must be decontaminated before the food can be consumed If the unit commander determines that the food must be decontaminated follow the procedures noted in the Chemical section Chemically contaminated food is difficult to decontaminate Due to limits in the ability to detect contamination that is bound to other materials the use of such food will always pose a major risk 5 Food Inspection Food or water that may be contaminated by nuclear fallout or biological or chemical agents must be inspect
96. n the exterior of the generator with a wire brush then wipe it clean with a cloth dampened with dry cleaning solvent P D 680 The flash point of the solvent is 100 degrees Fahrenheit to 138 degrees Fahrenheit This solvent is very dangerous to both personnel and property Avoid prolonged skin contact 10 Field Kitchen Site Layout An ideal site for operation is a level area with a clear operating space of about 30 square feet and a clear overhead of no less than 11 feet The site should have as many advantages as the terrain and conditions permit a For the M59 field range select a level firm well drained site free of flammable material if ground is soft or wet use gravel or other fireproof material The site must be clear of obstacles that might hinder normal operations If the setup is indoors the site must allow ample ventilation Two M59 field ranges are authorized per 104 soldiers b For the Mobile Kitchen Trailer MKT select a level site with a clear operating space of about 30 square feet and an overhead clearance of at least 11 feet Allow at least 4 feet between the kitchen and any obstacles so personnel have room to lower the ramps 11 Summary As a supervisor it is important you know about field sanitation and equipment management You must display proficiency in site selection and lay out operation of equipment and the hazards that can occur in the field Knowing authorization factors fuel consumption and operating and m
97. n the right track giving them confidence in completing the assigned tasks 3 Factors in Foodborne Illness The eight most frequently cited factors involved in outbreaks of foodborne illness are a Failing to refrigerate foods properly b Failing to heat or cook foods thoroughly c Preparing foods too far in advance of serving d Using raw or contaminated ingredients in foods that receive no further cooking QM 6322 4 2 e Allowing foods to remain at bacteria incubating temperatures f Allowing infected food service workers or personnel with poor personal hygiene to work in the facility g Failing to reheat cooked foods to temperatures that kill bacteria h Allowing cross contamination of cooked foods with raw items or raw hazardous food with raw non hazardous food raw chicken or lettuce either by workers who mishandle foods or through improperly cleaned equipment 4 Food Related Hazards There are three main types of hazards associated with storing and handling of foods They are biological chemical and physical The biological hazard is the most serious in the dining facility a Biological Bacteria will multiply quickly in the temperature danger zone of 45 degrees Fahrenheit to 140 degrees Fahrenheit Food susceptible to bacterial contamination should be kept outside this range as much as possible Cooking food to proper internal temperature can kill harmful bacteria See TB MED 530 for further guidance b
98. never there is a reason to think they may be damaged If boxes are broken or bent they should be opened and each can should be inspected Cans that have been stored for long periods of time or exposed to extreme temperatures should be looked at too Cans that are leaking or dented should be inspected by the veterinarian 2 Inspecting Semiperishables Semiperishable subsistence will spoil if mishandled improperly stored or stored for long periods Boxes sacks bags and other containers should be looked at closely The inspector should look for signs of insects or rodents color changes in contents of jars or clear bags moisture damage on boxes or bags and damaged containers IF any of these signs are present call VSP QM 6322 1 2 3 Inspecting Fresh Fruits and Vegetables Fresh fruits and vegetables should be inspected when they are received and every day while they are in storage The inspector should keep these points in mind a Size is not a good indicator of quality Many vegetables become woody or hollow as they age Appearances may be deceiving Fruits and vegetables that have a pretty surface may be rotten inside The best way to determine their quality is to taste them Slightly damaged fruits or vegetables should be issued right away if they are going to be used at all Once deterioration begins they will deteriorate quickly Before you store fresh fruits and vegetables remove those that are spoiled or damaged Store those tha
99. nnel d Ensuring paperwork is completed IAW AR 30 1 The Army Food Service Program and providing a work schedule for personnel The goal for scheduling personnel is to try to work them no more than 40 hours per week giving each soldier an equal amount of work and experience e Monitoring your personnel to ensure they perform to standard 2 Principles Associated with Supervision Conducting daily meetings and establishing an effective on the job training program including sanitation and Hazard Analysis Critical Control Point HACCP will help you in accomplishing your tasks a Your daily meetings do not necessarily need to be long You must be able to communicate what is coming up in the future what is needed and what is expected You must be able to solve problems constructively Daily meetings are an effective tool when used b Your on the job training program will assist you in identifying who needs training It sets newly assigned personnel on the right track giving them confidence in completing assigned tasks 3 Supervision of Personnel and Associated Problems The biggest responsibility you will have is monitoring your personnel to ensure that tasks are accomplished to standard a When monitoring personnel storing preparing and serving food you must ensure that they 1 Store items at the proper temperature 2 Store items in dry ventilated areas 3 Practice the first in first out FIFO method QM 6322 5 2
100. nvironment use dunnage in all storage areas j Ensure storage areas are kept clean and sanitary at all times k Remove spoiled damaged or contaminated food promptly l Store cleaning supplies and other toxic items separate from food m Store raw or prepared food that has been removed from its container or package Foods must be stored in a clean covered container n Store so that it is not under exposed sewer or waterlines 1 Whenever possible personnel should store nonacidic bulk food cooking oil syrup salt sugar or flour in its original container If it is transferred personnel must label the new container Do not use galvanized metal cans for storing foods or beverages 2 You can properly store food by carefully supervising your food service personnel and attention to detail It is your job to keep food safe for soldiers Storage requirements to prevent deterioration of perishable food include suitable temperature humidity air circulation and sanitation conditions 6 Food Preparation Food service personnel preparing foods and combining ingredients often make mistakes that cause contamination If temperatures are not controlled while food is prepared held and served food borne illness may result Things to watch for are described below a Thawing Thaw foods under refrigeration at temperatures of 45 degrees Fahrenheit or below under potable water or as part of a conventional process See TB MED 530 for proced
101. oned flour before browning Meat can be braised on top of the range in the oven in a tilting fry pan or in a steam jacketed kettle After adding a small amount of liquid cover the pan to keep in the moisture Braised liver is an example of braised meat i Stewing For stewing meat is cut into small uniform pieces The recipe specifies if the meat is to be browned before adding the liquid Browned meat may or may not have to be rolled in seasoned flour More liquid is required for stewing than for braising Cover the meat and simmer it on top of the range or in a steam jacketed kettle After the meat is tender add diced or sliced raw vegetables if required j Preparing Dehydrated Meat Dehydrated meat includes uncooked beef patties diced beef beefsteaks and pork chops You can rehydrate meat ahead of cooking time and keep it in the refrigerator or you can cook it immediately after rehydration Rehydration is done following the manufacturer s instructions The temperature of the water used and the time required for rehydration varies with each product After the meat has been rehydrated it is drained and handled as fresh meat to prevent spoilage k Serving Poultry The two main types of poultry served in dining facilities are chicken and turkey Broiler fryer chickens are received frozen either in whole or cut up condition Turkeys are received frozen in either whole ready to cook or boneless condition The whole ready to cook tur
102. orm 1608 The Unsatisfactory Material Report Subsistence UMR is a report on food items that are found unsuitable for the intended use in some identifiable and measurable way The report pertains to foods obtained through military supply channels Appendix A Figure A 1 provides a sample DD Form 1608 a Application The UMR applies to Army activities with 1 TISAs 2 Food service operations 3 ACES commissaries that handle specification subsistence items 4 Veterinary food inspection activities 5 Other activities that perform quality assurance functions b Preparer The UMR is initiated by the individual who first identifies the deficiency the cook or food operations sergeant at a dining facility Troop Issue Subsistence Officer TISO or veterinary food inspector The initiating activity should place a sample on hold or request the veterinary activity to submit a sample to the regional laboratory for detailed analysis c Coordination Preparation of the report may require timely coordination between food service TISA commissary and veterinary personnel QM 6322 6 2 1 The TISO commissary officer will supply information on the source of shipment date supplies were received TISA requisition number and size of lot or shipment received at the installation a The TISO commissary officer will retain a sample on hold until disposition instructions are received b The TISO commissary officer will submit a Standar
103. p Code b AFCLSAC EVALUATION 5 NATIONAL STOCK a 6 SPECIFICATION NUMBER IMPS NUMBER 7 CONTRACTOR 8 SOURCE OF SHIPMENT Depot Distribution Point Direct Vendor a NAME Delivery etc b PLANT ADDRESS Street City 9 CONTRACT NUMBER EN OT me PRODUCT CODE 12 DATE OF PACK YYMMDD 13 REQUISITION NUMBER PLAN k E OF LOT SHIPMENT 16 QUANTITY ON HAND 18 RECOMMENDATIONS 19 VERIFYING OFFICIAL a TYPED NAME Last First Middle Initial b TITLE c GRADE d TELEPHONE NUMBER A Autovon C Comm Te SIGNATURE t DATE SIGNED YYMMDD 20 INSPECTION RESULTS When appropriate report can be forwarded by users without this 4 a b c d e 5 h ACCEPTANCE NUMBER OF TYPE OF INSPECTION CLASS OF ACCEPTANCE 3 DEFECTS OR QUALITY EXAMINATION LEVEL LEVEL DEFECT NUMBER DEFECTIVES 21 AUTHORIZED INDIVIDUAL PERFORMING INSPECTION a TYPED NAME Last First Middle Initial b TITLE d TELEPHONE NUMBER A Autovon C Comm e SIGNATURE DD Form 1608 OCT 88 Previous editions are obsolete USAPPC V1 00 Figure 6 2 QM 6322 6 9 Sample DD Form 1608 Unsatisfactory Material Report Subsistence Blank QM 6322 6 10 LESSON 7 QUALITY ASSURANCE Critical Tasks 101 524 3107 101 524 3282 OVERVIEW LESSON DESCRIPTION This lesson was designed to provide soldiers in the Food Service Specialist Basic Noncommissioned Officer Course BNCOC with infor
104. pe firm and unblemished The fruit except bananas should be washed drained thoroughly and chilled before use d Apples and Bananas Cut apples and bananas into bite sized pieces or slices or as specified in the recipe Follow the recipe carefully and keep the fruit from becoming discolored by using a natural antioxidant such as lemon juice as detailed in the applicable recipe e Citrus Fruits Oranges and grapefruit can be peeled more easily if placed in hot water for a few minutes Use a sharp knife to cut through the rind vertically in several places and then pull off the rind a few sections at a time The fruit should then be sliced or diced according to the specific recipe f Gelatin Salads Gelatin salads are eye catchers for almost any meal and are easy to prepare Follow recipe directions for dissolving the gelatin Add fruit except fresh pineapple and vegetables when the gelatin has thickened slightly If ingredients are added before the gelatin has partially thickened some of the ingredients will settle to the bottom Gelatin salads can be molded in muffin tins and turned out as individual servings QM 6322 1 20 To free the salad dip the bottoms of the muffin tins in hot water 150 160 degrees for about one minute If muffin tins are not available mold the salad in flat pans and cut into individual servings 3 Combining Ingredients How you combine salad ingredients will determine whether the end result is an a
105. pe cards For example you can expect more from a cook with five years of work experience than from a new cook With regard to the second factor SOPs specify the tried and tested ways to prepare food items From these standards you can develop a general checklist to help you evaluate a food product A checklist should at least cover the following a Check Food for Structure Bread for example should not have holes or tunnels Check food for volume and texture b Check Food Taste You should be able to recognize foreign burned or scorched tastes and to identify too much flavoring or seasoning c Check Food for Overcooking If food is dry and has shrunk during cooking the food is over cooked d Check Food for Undercooking Check the time and temperature used with the instructions on recipe card Use a thermometer to check the internal product temperature QM 6322 7 8 6 Summary During this lesson you have read about how to use your senses and knowledge of nutrients to evaluate prepared foods Only by practice and constant attention to detail will you be able to recognize a faulty or substandard product and recommend appropriate corrective action QM 6322 7 9 PRACTICE EXERCISE The following items will test your grasp of the material covered in this lesson There is only one correct answer for each item When you complete the exercise check your answer with the answer key that follows If you answer any item incorrectly study
106. point 9 Summary In this lesson you learned how to identify procedures for protecting subsistence from NBC attacks decontaminating contaminated subsistence and disposing of contaminated subsistence QM 6322 8 8 PRACTICE EXERCISE The following items will test your grasp of the material covered in this lesson There is only one correct answer for each item When you complete the exercise check your answer with the answer key that follows If you answer any item incorrectly study again that part of the lesson that contains the portion involved 1 Dry provisions tainted with irritant agent should be A Discarded B Filtered C Aerated D Rinsed 2 Another name for a radiac meter is A M256 B Geiger counter C M272 D M43 Detector Unit 3 True or False Disinfecting water ensures that it is safe to drink A True B False QM 6322 8 9 PRACTICE EXERCISE ANSWER KEY Item Number Correct Response Reference 1 C Lesson 8 Table 1 2 B Lesson 8 para 6 a 3 B Lesson 8 para 8 b QM 6322 8 10
107. ppealing fresh looking salad or not To combine salad ingredients you should do the following Handle the ingredients carefully Over handling results in an unattractive salad You should also mix or toss the salad lightly to avoid crushing or mashing the ingredients Use a fork and spoon to toss the salad Use a container large enough to toss the salad without crushing or spilling it Use a basting spoon for blending soft ingredients such as fruit pieces and cottage cheese or potato salad Mix the ingredients as close to serving time as possible Use fresh crisp lettuce leaves as a base for individual salads Use an ice cream scoop to transfer cottage cheese and other soft salads to the salad bowls Arrange fruit sections neatly Use a food turner or pie and cake server to place gelatin salad on the salad plate Arrange garnishes neatly Never try to rearrange a salad 4 Salad Dressings Salad dressing is an indispensable complement to a salad It adds flavor color and nutrition Serve dressings suitable in flavor and consistency If possible give the diner a choice of at least three different varieties of dressings Always include low calorie low fat dressings for fresh salads When preparing French dressing use a wire whip to beat the combined ingredients Store the dressing in a covered container and beat or shake well before serving The appearance of the salad dressing is just as important as the appearance of any other item on the serving l
108. r strips should be as evenly squared as possible You will be allowed only a slight variance 8 Batonette or French Fry You will use a potato cut into 1 4 by 1 4 by 2 inch strips Your strips should be as evenly squared as possible You will be allowed only a slight variance f Chicken is a popular meat item for diners and it is used often in the dining facility As the price of meat continues to rise the cost of purchasing cut meats also rises however bulk QM 6322 1 6 meats remain less expensive than cut meats You may be called upon as a Senior First Cook to trim bone portion or provide basic butchering to a bulk meat item It is important that you know certain butchering skills Chicken being the most popular meat item you need to know the different methods for portioning a bird Always begin with a washed and trimmed bird 1 To remove the breast from a whole chicken first split the skin along and in between the two breasts Then remove skin from the bird by gently pulling and cutting if necessary Next remove the wishbone Next begin making cuts along the breastbone and the breast pulling off the breast meat as you cut Finally remove the boneless chicken breast by cutting the breast from the wing 2 After the breast is removed from the chicken it is cleaned and the fillet is removed The sinew is removed from the fillet Trim and reshape the breast To make a pocket in the breast first lay the breast on a clean d
109. rd or VX agents will damage or degrade most protective wraps Some food items may be decontaminated and consumed However decontamination is often a difficult and time consuming process Subsistence must be stored in ways to provide maximum protection in the presence of NBC contaminants Planning for storage may mean the difference between having edible or non edible subsistence Foods that are packed in cans bottles airtight foil or film wraps as well as food packaged in sealed boxes or multi layered wrappings may be stored outdoors or in partially protected areas Foods not packaged in this manner must have covered storage inside if possible to protect them from NBC contamination 2 Nuclear Contamination The two types of nuclear contamination are induced radiation and fallout Induced radiation is not normally a food service problem as blast or heat will normally destroy material stored in the induction zone Food may be contaminated by fallout miles away from the blast site Overhead cover is essential or items may become so heavily contaminated that decontamination becomes difficult or impossible Food that is packaged in cans or other sealed containers is not in danger of contamination by fallout as long as it remains packaged Foods not packaged in this way such as fresh fruits and vegetables and fresh meat can be protected from fallout by putting them in sealed containers Insulated food containers and refrigerators are excellent protectio
110. rdization of cooking and recipes also provides the soldier who lacks training or experience the means to produce a high quality product simply by following the recipe card If you do not have access to TM 10 412 but have Internet access the recipes can be found at http www nll navsup navy mil recipe d The recipes in TM 10 412 are proven They Work You will produce a standard product if you follow the recipes In order to follow a recipe card you must have certain basic skills and knowledge These include knowing cooking terms and equivalents knowing how to weigh and measure correctly know equipment and utensils and their proper usage and being able to identify and use the proper knife for a job These are important and necessary to producing a standard product Once you have mastered these skills and acquired the knowledge you are ready to begin preparing and cooking products e To produce a standard product you must follow the recipe card exactly You must execute each step properly during the preparation and cooking process Read the recipe first making sure you understand all terms and procedures Collect all reference cards and materials pertinent to the recipes and assemble all ingredients and utensils Then correctly perform the steps to produce a standard product that is attractive nutritious and of the highest quality 6 Specific Responsibilities of the Food Operations Sergeant The food operations sergeant is in direct charg
111. re should be no damage or slime 2 Milk or Milk Products All products should be checked for proper temperature and condition The temperature of the milk and milk products brought to your dining facility should not be above 45 degrees Fahrenheit Reject broken or leaky containers Butter should have a uniform color and firm texture and should be free of mold or specks Cheeses should be checked for uniform color and unbroken packaging Bottles and cartons should be free of grease or dirt Bulk milk containers must be delivered with both seals in place and with all rubber or synthetic parts protected from contamination Check the expiration date stamped on the package 3 Bread and Baked Products Check the date code on baked items before accepting them Your food adviser FA will provide you with the code used by the vendor Post it where that the person who is checking can refer to it easily QM 6322 1 3 4 Dry Stores Check dry stores such as cereals flour and sugar for signs of exposure to grease or moisture or contamination from insects rats or mice Return open containers to the source of supply unless it is clear they were opened during ration breakdown If a container is discolored open it and make sure the food is not damaged or spoiled If the outside of the container is damp or moldy the inside contents may also be moldy 5 Canned Goods Check the condition of the container in which the cans are packed If the container i
112. rent equipment authorizations and support from local commercial vendors provide the FSS a wide variety of choices to satisfy diner desires Homemade ice cream QM 6322 1 21 is not permitted because the raw eggs used as an ingredient may contain harmful bacteria Choices include soft serve and specialty ice creams a Soft Serve Soft serve ice cream comes in several flavors such as vanilla chocolate and strawberry If you have the equipment available you can offer milk shakes Another highly accepted option is yogurt It comes in many flavors In addition the soft serve products can be enhanced with various toppings for example chocolate strawberry cherry or coconut b Specialty Ice Creams There is a wider variety of specialty hard ice creams There are many flavors in individual serving cups on sticks and in cones They must be kept frozen and removed from the freezer a few servings at a time Ice cream freezers may be located so that the diner removes the product himself 2 Fruit Fruits are an excellent dessert and provide soldiers with a nutritious alternative They can be served alone or as a component in most other desserts for example in Jell O cake cookies pies ice cream or custards a Fresh Fruit Fresh fruit is normally served whole or processed into a dessert Fresh fruits served in dining facilities and suggestions for this preparation are in Chapter 20 of FM 10 23 2 b Canned Fruit Canned fruit ca
113. repared for serving by simply washing peeling or chopping Vegetables can be peeled manually or with a mechanical vegetable peeler 5 Cutting Recipe directions may call for vegetables to be sliced diced cubed shredded or cut in some other manner before serving or cooking 6 Preserving Do not use sulfating agents to preserve food Refrigerate vegetables until cooked or served 7 Cooking Methods During cooking care must be taken to preserve the color texture and nutritional value of vegetables They should be cooked only until tender at which point nutritional value flavor and appearance are maximized Cook them in small batches as close to serving time as possible Stagger the starting time of each batch to maintain a continuous cooking operation up to and throughout the serving period Use various seasonings as directed in the recipe a Boiling and Simmering Both boiling and simmering are methods commonly used to cook vegetables Guidelines for boiling and simmering vegetables are in TM 10 412 The amount of liquid needed and the approximate cooking time are also given If cooked vegetables must be held for any length of time they should be refrigerated Liquids from cooked vegetables should be used in soups sauces or gravies for added flavor and to prevent loss of nutrients from the vegetables Additional hints for cooking vegetables include the following Green vegetables can be cooked covered or uncovered Follow the coo
114. ry cutting board Next with the largest end of the breast facing you slowly insert the tip of your cook s knife into the breast Finally slowly push the knife into the breast being careful not to puncture through the top or bottom until the knife reaches about 1 4 inch from the tip of the breast 3 To portion a whole chicken first make two parallel cuts down and through each side of the backbone Next remove the small bone that connects the two breastbones together by popping it out Next cut the chicken into halves Finally portion each part of the chicken 5 Using Correct Equipment and Measuring Skills a Success in cooking requires accuracy at all times The quality of your final product depends on how you use your equipment When a recipe requires 2 ounces it means 2 ounces not a handful Understanding your equipment and how to use it will ensure nutritionally adequate food items b A scale must be balanced before weighing an item You must check the scale for correct balance With the scoop in place and the gradient bar weight set to zero the balance beam should be level straight across Scales are more accurate than measuring utensils and should be used when available c When using measuring utensils you must use the proper methods of measuring different ingredients to ensure accuracy The following explains the various methods of measuring ingredients 1 Measuring flour Always sift flour before measuring to remove
115. s Trainees work while they are learning They give immediate feedback of what they learn and get immediate feedback of the results The soldiers are being taught by the same people with whom they will be working Therefore they learn a specific job according to set standards QM 6322 4 7 b There are some disadvantages of OJT Often there is either too much or too little supervision If the trainer is not qualified the student may be taught bad habits and work methods If there are no uniform standards of instruction trainees may feel frustrated because they have to learn too much too quickly At times work may be unfairly compared with that of the more experienced workers or the trainer may not have the ability time or patience to provide proper training c Before OJT can begin each part of the job must be broken down so that it can be presented logically When setting up an OJT program be aware that some workers will need more training than others If they are singled out it may lower their self confidence The worker who works quickly may have a smug attitude These attitudes can affect the morale of the entire staff The best way to avoid either of these problems is to call the training program a refresher course Then the trainer can spend more time helping those who need it 11 OJT Procedures During your first interview with a soldier find out what he knows Also check his personnel records watch him her as they work and judg
116. s crushed or torn open it and check the cans for holes and rust Do not accept damaged cans Return them to the source of supply and ask for replacements Check for swollen tops or bottoms leaks flawed seals dents or rust Caution A can that seems undamaged on the outside may still be contaminated If when the can is opened the contents appear abnormal in color odor or texture are foamy or have a milky colored liquid DO NOT USE THEM DO NOT EVEN TASTE THEM 6 Fresh Fruits and Vegetables Check fresh fruits and vegetables for mold wilt rot and other defects Remove the bad items and store the rest Fresh fruits and vegetables should also be checked for signs of insect infestation DO NOT remove them from the shipping container unless they are needed within 24 hours When vegetables except onions are removed from the shipping container they should be trimmed washed and drained and placed in a covered container and refrigerated as quickly as possible Never allow vegetables except potatoes onions and garlic to stand at room temperature for any length of time 7 Frozen Subsistence Frozen items should be frozen solid when they are received The packages should be checked for ice on the sides top and bottom Ice on packages may indicate that the subsistence has thawed and been refrozen It should be checked by VSP When they have defrosted they must be used right away They should never be refrozen Freezer temperatures should be
117. s of consolidated dining facilities and field operations TERMINAL LEARNING OBJECTIVE ACTION Students will solve problems dealing with some of the situations encountered in dining facilities and field operations and complete a practical exercise CONDITION Ina self study environment STANDARD To demonstrate competency of this task you must achieve a minimum score of 70 percent on the subcourse examination REFERENCES The material contained in this lesson was derived from the following publications AR 30 1 The Army Food Service Program AR 30 21 Army Field Feeding FM 10 23 Basic Doctrine for Army Field Feeding and Class I Operations Management FM 10 23 2 Tactics Techniques and Procedures for Garrison Food Preparation and Class I Operations Management INTRODUCTION Field hygiene and sanitation play a major role in a field operation It is important that you promote the health and welfare of all personnel You must practice good hygiene sanitation and safety in the field to eliminate the possibility of problems during field operations Lack of discipline in sanitary field practices may result in the outbreak of diseases Food in the field must be protected from contamination and kept under the proper temperature control and safe conditions If it is not the food may be wasted or cause illness and death Sick or unclean food QM 6322 4 2 handlers improperly stored or prepared food rodents insects and untreated water
118. senior first cook applying standardization method to cooks what must you have a basic knowledge of 4 A Portions produced B Recipe cards C Portion size to be served D None of the above As a food operations sergeant in direct charge of the dining facility you must be involved in the training of your subordinates What are some of the areas of responsibility A Subsistence request files cash collection B Dining facility account headcount instruction C Operations personnel security D All of the above QM 6322 5 8 PRACTICE EXERCISE ANSWER KEY Item Number Correct Response Reference 1 D Lesson 5 Para 3 a 1 2 3 2 A Lesson 5 Para 4 3 B Lesson 5 Para 5 4 D Lesson 5 Para 6 a to 6 h QM 6322 5 9 LESSON 6 FOOD SERVICE DATA FEEDBACK Critical Task 101 524 3160 OVERVIEW LESSON DESCRIPTION This lesson was designed to provide soldiers in the Food Service Specialist Basic Noncommissioned Officer Course BNCOC with information on reporting unsatisfactory subsistence TERMINAL LEARNING OBJECTIVE ACTION Students will be introduced to the principles of the Food Service Data Feedback Program describe the purpose of the Subsistence Item Survey and prepare a DD Form 1608 Unsatisfactory Material Report Subsistence CONDITION Ina self study environment STANDARD To demonstrate competency of this task you must achieve a minimum score of 70 percent on the subcourse examination RE
119. sert Sauces and Toppings You may serve dessert sauces with puddings nonfrosted cakes or ice cream You will find recipes for dessert sauces in TM 10 412 Sauces include butterscotch chocolate lemon orange vanilla and pineapple Close to serving time QM 6322 1 22 spoon the sauce over the desserts that are served in individual dishes You can also use dehydrated powdered topping Reconstitute it following the directions on the package Then cover the topping and refrigerate it until you are ready to use it 7 Dehydrated Apples Reconstitute dehydrated apples in boiling water Add apples to water and bring to a boil Stir the mixture once to moisten all apples thoroughly Simmer apples for 10 to 15 minutes or until tender Remove them from the heat and use them in any recipe calling for prepared sliced apples 8 Crisps and Crunches Make crisps and crunches by arranging sliced fruits such as apples apricots cherries peaches or pineapples on sheet pans Sprinkle dry ingredients on the fruit to form a topping Bake crisps and crunches until the topping is golden brown and the fruit is tender Serve them either warm or chilled You may also serve them with ice cream Specific recipes are in TM 10 412 7 Summary In this lesson you read about identifying the specific skills necessary to ensure high quality and nutritionally adequate food preparation and demonstrating proper techniques for instructing and supervising of the same Ot
120. st chemical agents will change the taste smell or appearance of food Food may become very poisonous without any change in appearance taste or smell Never taste QM 6322 8 4 food to test it for chemical agents Use the M8A1 automatic chemical agent alarm and the M256 chemical agent detector kit to detect the presence of toxic chemicals Note that M8A1 M256 M8 and M9 papers cannot be used to determine contamination of foodstuffs The CAM is being fielded as the primary Army Chemical Agent Monitor Also the unit should have chemical agent paper M8 and M9 to detect and identify agents on containers personnel and equipment Operating instructions for the chemical agent alarm are in TM 3 6665 225 12 Operating instructions for the chemical agent monitor kit are in TM 3 6665 307 10 Chemical agents in water can be detected with the M272 detector kit Maximum allowable concentrations are in TB MED 577 7 Disposal Generally food and water in airtight containers can be consumed after the containers have been decontaminated Discard unprotected food and water except in extreme emergencies Decontaminate unprotected food and water only when there is no practical alternative All disposed contaminated items must be marked and treated as NBC hazard 8 Decontamination Methods of decontaminating subsistence are described below Dispose of foods that cannot be decontaminated according to local laws or military regulations If food preparation equip
121. ste disposal in the field are burning and burying 3 Latrines Ensure latrines are located 100 yards or more from food operations and preferably downhill and on a slope Latrines should be 30 yards or more down slope from wells springs streams and other water sources Check daily to see that latrines have been properly cleaned with insecticide when necessary provide hand washing facilities at all latrines 2 Equipment Sanitation Procedures It is essential that you check the working order and cleanliness of field equipment regularly to ensure the quality of the food which is prepared a Food Containers Only insulated food containers with insert should be used Check containers and their insert seals to make sure they are intact and in good condition QM 6322 4 3 b Water Container Always inspect containers for signs of contamination before use before filling at distribution points and before deployment c Water Trailers Check all manhole covers and make sure the sealing gasket is in place and free of excessive cracks and dry rot d Drain Plug Make sure the plug is operable It should come off without excessive effort e Interior Check the interior for excessive cracks and signs of being used for storing products other than water f Spigots Inspect spigots for cleanliness and operation Be sure all handles operate freely g Water Sterilizing Bags Clean all water sterilizing bags before using them Ensure that water
122. straints that effectively prevent hair from entering food or falling onto food contact surfaces Personnel with hair including facial that cannot be adequately restrained should be prohibited from food service operations d Custodial duties Personnel who handle or serve food may not clean latrines garbage cans sewers drains or grease traps or performs similar custodial duties during food preparation This does not rule out cooks clean as you go procedures or prohibit personnel from performing custodial duties at the end of their shift 8 Sanitation Sanitation in the Army dining facility starts with the food handler Sanitation is a very important part of protecting food from contamination and subsequent foodborne disease outbreaks Set the following standards for dining facility personnel concerning food consumption tobacco use and the washing of hands a Consuming Food Except for testing recipes or water consumption employees are to consume food only in designated dining areas Test recipes with clean sanitized utensils Discard portions withdrawn for testing as food waste and sanitize used utensils before reuse Designate an employee dining area where contamination of food equipment utensils and other items needing protection does not occur b Use of Tobacco Personnel cannot use tobacco in any form while involved in food preparation or service while using equipment during utensil washing or while in food preparation are
123. t require refrigeration leaving room for air to circulate Refer to DOD 4145 19 R 1 for recommended storage temperature and handling b Direct storage of foods on refrigerator shelves is prohibited Use original containers or place items in a suitable storage container Only unpeeled hard skinned fruits and vegetables may be stored uncovered 4 Inspecting Frozen Subsistence Frozen items should be frozen solid when they are received The packages should be checked for ice on the sides top and bottom Ice on packages means the subsistence has thawed and been refrozen It should be checked by the veterinarian b Dining Facility Subsistence Inspection When picking up rations at the supply activity personnel should check all items for signs of possible contamination If rations are delivered to the dining facility check them immediately upon receipt Make sure that there is enough refrigeration freezer or dry storage space available for foods received Food service personnel must follow proper food inspection procedures They should know how to check food quality check for proper temperatures and detect potentially damaged goods Food service personnel must ensure that they inspect the following items as described below 1 Meat and Poultry Check meat and poultry items to see if they are the same as those listed on the issue slip Inspect meat and poultry for odor color damage and slime The odor should be mild the color normal The
124. t slowly to prevent chilling the fat If the fat is too hot the outside of the food will scorch and the food will not cook through If the fat is not hot enough the outside of the food will become greasy and unpalatable even though the item may be cooked Cooking fats break down for a variety of reasons Sometimes the fat is allowed to get too hot during cooking sometimes the fat is used to cook fatty foods such as bacon and sometimes breading materials or food particles are allowed to accumulate in the fat Fat should be filtered after each meal Also sometimes fat is allowed to get too old before it is replaced f Panfrying Panfry meat by cooking it slowly and uncovered on top of the range Use only enough fat to keep the meat from sticking or burning Slice meat thinly for frying Cook it at a moderate temperature and turn it occasionally Some recipes call for the meat to be rolled in seasoned flour before frying g Cooking Meat by Moist Heat Simmering is cooking in a liquid at a temperature just below the boiling point Meat cooked by moist heat is simmered not boiled Boiling toughens meat and destroys its flavor food value and shape This method is used to cook large non browned pieces of meat such as corned beef h Braising To braise meat first brown it either in its own fat or in a small amount of added fat Then simmer it in a small amount of additional liquid The recipe may or may not call for the meat to be rolled in seas
125. t the pasta before serving place the desired quantity in a wire basket Lower the basket into boiling water for two to three minutes Drain well and place in a greased steam table insert 2 Dressings Serve dressings as an accompaniment to poultry meats and fish Bake dressings in a roasting pan in a moderate oven Do not stuff the cavity of poultry Dressing should be moist but never soggy NOTE To prevent sogginess never use hot stock a Poultry stuffing s dressings stuffed meats and stuffing s containing meat must be cooked immediately after preparation to heat all parts of the food to at least 165 degrees Fahrenheit with no interruption of the cooking process All such products should be cooked separately b The two basic types of dressings prepared in Army dining facilities are corn bread dressing and savory bread dressing Guidance on how to prepare these products is provided in TM 10 412 Section O p Fruits and Vegetables Fruits and vegetables are a good source of fiber and provide a large part of the vitamins and minerals needed in a well balanced diet Therefore they should be prepared so that they retain maximum nutritive value Fruits and vegetables may be eaten raw but they are often cooked to improve digestibility palatability and acceptability 1 Fruits Fruits of all kinds are excellent for salads or desserts and should be served fresh at every meal in the dining facility Fruits are purchased canned fro
126. techniques and information taught We will begin with the 11 considerations of menu development QM 6322 2 1 1 Eleven Considerations of Developing a Menu AR 30 1 outlines what must be considered when developing a menu When developing your menus you must take all into account to have a successful menu and ensure that the menu is within the dietary guidelines They are 1 nutritional adequacy 2 season of the year 3 money 4 supply factors 5 soldier preference 6 personnel 7 equipment 8 holidays 9 soldier activity 10 variety and 11 low calorie items a After deciding upon a menu you will develop a work plan around that menu Begin your work plan from the finished product the time it is to be served This is called backward planning and will give you a good idea as to when to start your product You will need to take everything about that product into consideration to include your skill level b As your plan develops you will have certain food items that can be prepped in advance called Mise en Place The amount of time your product will be stored will depend on what items you can prep Not all food items can be prepped in advance For instance you will not necessarily prep breaded chicken a day in advance c Once you have decided on a menu and you have developed a work plan you will need to know how the food is to be presented You learned earlier that sight is very important How you present your food has an effect on
127. tem The item is held with the fingertips curved in towards the palm and the thumb supporting the item The blade of the knife is guided against the knuckles e The following list contains the various cutting methods used in many recipes It also lists the items you will use the size and the tolerance within which you must stay to have an acceptable product You will be evaluated and graded on your ability to produce these cuts on your final examination 1 Trim You will use lettuce cabbage or onion and all wilted and nonedible portions must be cut or torn off 2 Cube You will use beef or potatoes cut into 1 2 inch squares Your cuts can be 3 8 to 5 8 inch square as long as your cuts are uniform in size 3 Dice You will use potatoes cut into 1 4 inch squares Your cuts can be 3 16 to 5 16 inch square again as long as they are uniform in size 4 Chop You will use celery cut into 1 4 inch squares with a tolerance of 3 16 to 5 16 inch tolerance Uniformity should be close but it is not as important as diced or cubed items 5 Mince You will use onions cut into 1 8 inch squares with a tolerance of 1 16 to 3 16 inch Again uniformity should be close 6 Slice You will use cucumber zucchini potatoes or tomatoes sliced into 1 8 inch thick slices Your slices will be allowed a 1 16 to 3 16 inch tolerance but must be uniform 7 Julienne You will use a carrot cut into 1 8 by 1 8 by 2 inch strips matchsticks You
128. tive enough to detect unacceptable levels of radioactivity in water Use water only from an approved source b Biological Most Army units have no capability to detect the presence of biological agents in food The supporting medical unit is responsible for inspecting food for obvious signs of spoilage such as slime discoloration and odor Keep in mind that contaminated food may look smell and taste normal If food is suspected of being contaminated by biological agents request a veterinary inspection Use water from an approved source for preparing food and for drinking If no water from an approved source is available disinfect the available water before using it Water disinfection procedures are described in Chapter 12 of FM 10 23 Biological warfare agents intended to attack humans produce no outward changes in food or material WARNING Disinfection is not effective against all agents Use water from an unapproved source only when there is no alternative Food and water may be contaminated by contact with sick food handlers or unsanitary equipment Inspect food handlers at the beginning of each shift and inspect food service operations to be sure that proper sanitation is being practiced See Chapter 12 of FM 10 23 for more information on food service sanitation c Chemical The first action to take when chemical agents are present is to stop breathing put on your mask and sound the alarm Next evacuate troops in the area Mo
129. to separate and handle frozen meat Thaw or temper meat before cooking it to shorten the cooking time and to improve the quality of the finished product Keep meat covered while thawing or tempering and make sure there is ample room between the frozen pieces to permit good air circulation Meat should be thawed in a manner that does not permit cross contamination Do not thaw or temper meat at room temperature DO NOT refreeze thawed or tempered meat c Cooking Meat by Dry Heat 1 Dry heat cooking is achieved when the product is cooked without the addition of an outside liquid Methods of dry heat cooking are described in this paragraph Roasting and Baking both refer to cooking by dry heat in an oven The meat is usually uncovered in roasting The meat may be either covered or uncovered in baking The term used in specific cases depends on the type of meat being cooked For example the term baked is used with meatloaf Salisbury steak and ham smoked and nonsmoked The term roasting is used with most nonsmoked meats cooked in the oven by dry heat 2 For roasting place the roast fat side up so that the fat will baste the meat as it cooks If possible cook roasts or hams that are about the same size so that all of them will finish cooking at the same time 3 Insert a meat thermometer into the thickest part of a roast When it is necessary to cook roasts or hams of varying sizes at the same time insert the thermometer in the t
130. ures b Correct Cooking Temperature Although 140 degrees Fahrenheit is quite adequate to prevent further bacterial growth different products must reach certain internal temperatures to ensure that bacteria have been killed Check thermometers for accuracy and use them to ensure that proper temperatures have been reached c Breading Discard all ingredients after breading food They have become contaminated They should not be used again 7 Hygiene Unless cleared by the Installation Medical Authority IMA no person may work in any area of a food service facility while infected with or carrying a contagious disease When monitoring safety and sanitation practices ensure that personnel maintain a high degree of QM 6322 4 5 personal cleanliness Inspect daily at the start of the work period Use a personnel hygiene checklist to confirm that your personnel are qualified to work with food Refer personnel showing signs of illness including skin infections and diarrhea to the IMA for evaluation Listed below are requirements for personnel cleanliness a Uniforms All food service personnel must wear a clean uniform daily Except during field operations all employees must wear light colored uniforms that show soil or dirt b Jewelry Except for plain wedding bands food service personnel cannot wear any jewelry while preparing or handling food c Hair Restraints All personnel working in food service facilities must use clean re
131. where they are stationed Army recipes and proper procedures for measuring and weighing must be used b One of your main duties as senior first cook will be to produce standardized successful products Armed Forces Recipe Service and Index of Recipes TM 10 412 is the result of years of careful planning and testing of recipes TM 10 412 contains all of the information you need to produce a standard product that is both nutritious and of the highest quality Recipe cards contain the following information 1 Yield number of portions produced 2 Portion size to be served 3 Pan size for recipes that require cooking 4 Proper temperature to be used in cooking 5 Ingredients required 6 Exact weights or measurements required 7 Method broken down to sequenced steps telling how when and what to do 8 Variations ways to change product in appearance or taste 9 Information on acceptable substitutions of ingredients listed c TM 10 412 also has general information cards which contain guidelines covering everything from the proper preparation of fresh vegetables to the capacities of pans used in the dining facility Such detailed information standardizes preparation and cooking so the soldiers QM 6322 5 4 stationed in Germany receive the same foods as the soldiers in the United States or Korea Standardization means you will prepare and cook a meal in the training center exactly as you will at your next duty assignment Standa
132. with a fork 5 Handling Frozen Seafood Cook frozen breaded seafood items from the frozen state Nonbreaded steaks and fillets must be tempered in the refrigerators so that the pieces can be separated TM 10 412 contains numerous recipes for preparing nonbreaded frozen seafood as well as the breaded items 6 Cooking Seafood Generally it is best to fry lean fish such as haddock or flounder and broil or bake fat fish such as salmon or mackerel however lean fish can be baked if it is basted frequently with melted fat or if it is cooked with a sauce TM 10 412 contains several QM 6322 1 13 recipes for preparing canned salmon and tuna Since these items are already cooked they can be used in a variety of salads 7 Cooking Dehydrated and Freeze dried Fish and Shrimp Dehydrated seafood items are high quality products when handled properly The two primary items in the Army system are fish squares and shrimp a Fish Squares To rehydrate the fish squares follow the manufacturer s instructions The item is then prepared according to TM 10 412 the same as for a like fresh item Once cooked however the product must be handled with care as it will fall apart more easily than a fresh item b Shrimp Rehydrate cooked shrimp according to the manufacturer s instructions Prepare rehydrated shrimp by the recipes in TM 10 412 recipe in the same manner as you would prepare the fresh item n Carving Let roasts and poultry stand for
133. zen and dehydrated for use as toppings and fillings and in gelatins Fruits are a large part of the breakfast fitness bar When certain fresh fruits are out of season canned or frozen fruits can be served for variety Water packed or unsweetened fruits should be offered when possible 2 Vegetables Vegetables are purchased fresh frozen canned and dehydrated for use in dining facilities Various methods of serving can be used Some of the most popular variations on vegetables include au gratin scalloped glazed stuffed and deep fat fried preparation 3 Cleaning Thoroughly clean all fresh fruits and vegetables before using them Trim vegetables and remove all undesirable leaves and coarse stems Wash usable leaves several times to remove sand and grit Wash greens in a sink with enough cool water to cover the vegetables If greens have insects add 1 tablespoon of salt per gallon of water Wash the vegetables by lifting in an up and down motion Since some minerals and vitamins in fresh QM 6322 1 15 fruits and vegetables are water soluble they should not be left in the water for more than six to seven minutes Use a vegetable brush to clean celery carrots beets and potatoes when they are not peeled Also use disinfectant on fruits and vegetables purchased in overseas areas where unapproved fertilizers are used To use the disinfectant follow the instructions on the disinfectant container 4 Preparing Fruits and vegetables are p

2001 US Army TECHNICAL TRAINING 101p

Contents

Download Pdf Manuals

Related Search

Related Contents