MAX
TASK #
TITLE
POINTS
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 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.
FINAL SCORE_________________
CIRCLE PASS OR FAIL
QM 6322
4-13
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