文档介绍：SUBCOURSE EDITION
QM 0453 A
FOOD SERVICE EQUIPMENT
AND OPERATIONS
QM 453
FOOD SERVICE EQUIPMENT AND
OPERATIONS
EDITION A
5 CREDIT HOURS
United States bined Arms mand
Fort Lee, VA 23801-1809
SECTION I
INTRODUCTION
1. SCOPE. This subcourse covers operation, maintenance, and utilization of
garrison food service equipment. It also covers utilization and identification of food
serving and preparation utensils; identification of food conditions, including frozen
foods, fresh fruits and vegetables, meats, fish, poultry, milk and dairy products, dry
stores, and canned goods; and reporting unsatisfactory subsistence.
2. APPLICABILITY. This subcourse is of interest to all personnel involved with food
service. pleted, this subcourse will provide you with a working
knowledge of the use, maintenance, sanitation, and safety of food service equipment.
This knowledge, along with additional training and experience, will enable you to
effectively perform in food service.
3. PROGRAM OF CONTINUING STUDY. When you plete this
subcourse, we mend that you apply to take one or more of the following:
a. QM0323, Food Preparation Management.
b. QM0353, Developments in Food Preservation and Preparation.
c. QM3394, Food Service Sanitation.
i
LESSON 1
LESSON ASSIGNMENT
SUBJECT Operation, Maintenance, and Safety of
Garrison Food Service Equipment.
STUDY ASSIGNMENT Lesson Text.
SCOPE Operation, maintenance, and safe use of
garrison food service equipment.
OBJECTIVES As a result of pletion of this
assignment, you will be able to-
1. Identify equipment for food service operations.
2. Identify care and maintenance procedures for operation of food service
equipment.
3. Identify safety precautions for operation of food service equipment.
1
CONTENTS
Paragraph Page
SECTION I INTRODUCTION
General 1 5
Care 2 5
Safety precautions 3 5
II STORAGE EQUIPMENT
Refrigerators 4 7
Frozen food s 5 10
Ice cream s 6 12
III PREPARATI