文档介绍：SUBCOURSE EDITION
QM0333 8
BASIC FOOD PREPARATION
QM 333
BASIC FOOD PREPARATION
EDITION 8
13 CREDIT HOURS
SECTION I
INTRODUCTION
1. SCOPE. This subcourse covers the control of quality in basic food preparation;
the food preparation of various food items with methods of controlling the quality and
guidelines for Judging the quality of the finished products; identification of foods that can be
served as leftovers and suggestions for serving leftovers as palatable food items.
2. APPLICABILITY. This subcourse is of special interest to all Army personnel who
are involved with or anticipate involvement with any aspects of basic food preparation. It is
of particular interest to food service sergeants, food service supervisors, and food advisers.
pleted, this subcourse will give the student a working knowledge of the
responsibilities, techniques, and procedures in a food service operation. This knowledge will
enable you, with additional formal or on-the-Job training to operate effectively as a food
service sergeant.
3. PROGRAM OF CONTINUING STUDY. When you plete this
subcourse, we mend that you apply to take one or more of the following:
a. QM0330, Management of Field Kitchen Operations.
b. QM0454, Food Preparation, Part 1.
c. QM0455, Food Preparation, Part 2.
i
SECTION II
ADMINISTRATIVE INSTRUCTIONS
4. RECEIPT OF MATERIALS.
a. Check your subcourse materials. Each subcourse packet that you
receive will consist of one or more of the following: a subcourse booklet, reference text(s),
lesson solution(s), an examination, an examination response sheet, and a self-addressed,
franked envelope for returning your examination response sheet. To determine the reference
materials needed plete your subcourse requirement, read the introduction in the
subcourse booklet. It lists the number of lessons, reference text(s), and other items which are
issued with the subcourse packet. Please notify us immediately of any shortages.
b. Do not