spoon the sauce over the desserts that are served in individual dishes. You can also use
dehydrated powdered topping. Reconstitute it following the directions on the package. Then
cover the topping, and refrigerate it until you are ready to use it.
(7) Dehydrated Apples. Reconstitute dehydrated apples in boiling water. Add apples
to water and bring to a boil. Stir the mixture once to moisten all apples thoroughly. Simmer
apples for 10 to 15 minutes or until tender. Remove them from the heat, and use them in any
recipe calling for prepared sliced apples.
(8) Crisps and Crunches . Make crisps and crunches by arranging sliced fruits, such as
apples, apricots, cherries, peaches, or pineapples on sheet pans. Sprinkle dry ingredients on the
fruit to form a topping. Bake crisps and crunches until the topping is golden brown and the fruit
is tender. Serve them either warm or chilled. You may also serve them with ice cream. Specific
recipes are in TM 10-412.
7. Summary. In this lesson you read about identifying the specific skills necessary to ensure
high quality and nutritionally adequate food preparation and demonstrating proper techniques for
instructing and supervising of the same. Other topics covered were three ways of inspecting food
and how to in check for deterioration or damage. Also discussed were the main cause of wasted
in storing food and some of the requirements of a TISA. A very big but under emphasized
knowledge of the trait is how to properly sharpen knifes and what they are used for when
preparing food was also discussed. The things you have learned here are part of being a better
leader and being able to better help your soldiers.
QM 6322
1-23
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