LESSON 8
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:
In a 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), 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.
QM6321
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