Nutritional Food Preparation Nutrional/Skills Development Workshop
Lesson 1 Nutrional Food Preparation
Inspection for Deterioration or Damage - qm63220007
Inspecting Frozen Subsistence - qm63220008
TISA Storage - qm63220009
Knives and Knife Handling - qm63220010
Knives and Knife Handling -Cont. - qm63220011
Using Correct Equipment and Measuring Skills - qm63220012
Food Preparation - qm63220013
Table 1-1. Cooking temperatures
Cooking Meat by Dry Heat
Preparing Dehydrated Meat - qm63220016
Cooking Poultry by Dry Heat - qm63220017
Prepared Dehydrated Cooked Chicken
Mechanical Carving
Dressings
Boiling and Simmering
Frozen Vegetables - qm63220022
Diced or Sliced
Salads and Salad Dressings
Salad Fruits - qm63220025
Salad Dressings
Specialty Ice Creams
Crisps and Crunches
Practice Exercise - qm63220029
Answer Key and Feedback - qm63220030
Lesson 2 Nutrition/Skills Development Workshop
Introduction - qm63220032
Table 2-1 Egg Sizes
Cheese
Sugar
Fats and Oils
Water, and its Functions
Practice Exercise - qm63220038
Answer Key - qm63220039
Lesson 3 Problems of Cosolidated Dining Facilities and Field Operations
Field Hygiene and Sanitation
Mess Kit Laundry Line
Table 3-1. Sanitation center inventory
Field Area Layout
Camouflage and Concealment
Generator
Practice Exercise for Lesson 1 - qm63220047
Answer Key - qm63220048
Lesson 4 Supervising Garrison and Field Operations
Factors in Foodborne Illness
Food Related Hazards
Table 4-1.Food borne illnesses and their causes
Food Preparation - qm63220053
Sanitation - qm63220054
Training
OJT Procedures
Summary - qm63220057
Practice Exercise - qm63220058
Answer Key - qm63220059
Appendix A Garrison Checklist
Appendix A Garrison Checklist -Cont.
Lesson 5 Responsibilities of Senior First Cook/Food Operations Sergeant
Principles Associated with Supervision
Responsibilities of a Senior First Cook
Standardization
Specific Responsibilities of the Food Operations Sergeant
Planning Phase
Summary - qm63220068
Practice Exercise - qm63220069
Answer Key - qm63220070
Lesson 6 Food Service Data Feedback
Principles of the Food Service Data Feedback Program
Severe Item Deficiency
Completing DD Form 1608
Distribution
Summary - qm63220076
Practice Exercise - qm63220077
Figure 6-1 Correctly completed DD Form 1608 (Unsatisfactory Material Report (Subsistence)
Appendix A Sample DD Form 1608
Lesson 7 Quality Assurance
The Human Senses as Related to Evaluation
The nose is the center of aroma evaluation
Touch
General Evaluation Procedures
Ensure personnel prepare foods properly
Dispose of leftover foods in the following manner
Determining Food Quality
Summary
Practice Exercise - qm63220090
Answer Key - qm63220091
Lesson 8 Nuclear, Biological, and Chemical Operations for the Senior First Cook
Introduction - qm63220093
Nuclear Contamination
Detection methods
Decontamination
Peeling and Paring
Table 8-2. Treatment of food tainted with toxic chemicals
Summary - qm63220099
Practice Exercise - qm63220100
Answer Key - qm63220101
Lesson 1 Nutrional Food Preparation
Inspection for Deterioration or Damage - qm63220007
Inspecting Frozen Subsistence - qm63220008
TISA Storage - qm63220009
Knives and Knife Handling - qm63220010
Knives and Knife Handling -Cont. - qm63220011
Using Correct Equipment and Measuring Skills - qm63220012
Food Preparation - qm63220013
Table 1-1. Cooking temperatures
Cooking Meat by Dry Heat
Preparing Dehydrated Meat - qm63220016
Cooking Poultry by Dry Heat - qm63220017
Prepared Dehydrated Cooked Chicken
Mechanical Carving
Dressings
Boiling and Simmering
Frozen Vegetables - qm63220022
Diced or Sliced
Salads and Salad Dressings
Salad Fruits - qm63220025
Salad Dressings
Specialty Ice Creams
Crisps and Crunches
Practice Exercise - qm63220029
Answer Key and Feedback - qm63220030
Lesson 2 Nutrition/Skills Development Workshop
Introduction - qm63220032
Table 2-1 Egg Sizes
Cheese
Sugar
Fats and Oils
Water, and its Functions
Practice Exercise - qm63220038
Answer Key - qm63220039
Lesson 3 Problems of Cosolidated Dining Facilities and Field Operations
Field Hygiene and Sanitation
Mess Kit Laundry Line
Table 3-1. Sanitation center inventory
Field Area Layout
Camouflage and Concealment
Generator
Practice Exercise for Lesson 1 - qm63220047
Answer Key - qm63220048
Lesson 4 Supervising Garrison and Field Operations
Factors in Foodborne Illness
Food Related Hazards
Table 4-1.Food borne illnesses and their causes
Food Preparation - qm63220053
Sanitation - qm63220054
Training
OJT Procedures
Summary - qm63220057
Practice Exercise - qm63220058
Answer Key - qm63220059
Appendix A Garrison Checklist
Appendix A Garrison Checklist -Cont.
Lesson 5 Responsibilities of Senior First Cook/Food Operations Sergeant
Principles Associated with Supervision
Responsibilities of a Senior First Cook
Standardization
Specific Responsibilities of the Food Operations Sergeant
Planning Phase
Summary - qm63220068
Practice Exercise - qm63220069
Answer Key - qm63220070
Lesson 6 Food Service Data Feedback
Principles of the Food Service Data Feedback Program
Severe Item Deficiency
Completing DD Form 1608
Distribution
Summary - qm63220076
Practice Exercise - qm63220077
Figure 6-1 Correctly completed DD Form 1608 (Unsatisfactory Material Report (Subsistence)
Appendix A Sample DD Form 1608
Lesson 7 Quality Assurance
The Human Senses as Related to Evaluation
The nose is the center of aroma evaluation
Touch
General Evaluation Procedures
Ensure personnel prepare foods properly
Dispose of leftover foods in the following manner
Determining Food Quality
Summary
Practice Exercise - qm63220090
Answer Key - qm63220091
Lesson 8 Nuclear, Biological, and Chemical Operations for the Senior First Cook
Introduction - qm63220093
Nuclear Contamination
Detection methods
Decontamination
Peeling and Paring
Table 8-2. Treatment of food tainted with toxic chemicals
Summary - qm63220099
Practice Exercise - qm63220100
Answer Key - qm63220101
