stationed in Germany receive the same foods as the soldiers in the United States or Korea.
Standardization means you will prepare and cook a meal in the training center exactly as you will
at your next duty assignment. Standardization of cooking and recipes also provides the soldier
who lacks training or experience the means to produce a high quality product simply by
following the recipe card. If you do not have access to TM 10-412: but have Internet access, the
recipes can be found at: http://www.nll.navsup.navy.mil/recipe/.
d. The recipes in TM 10-412 are proven: They Work! You will produce a standard product
if you follow the recipes. In order to follow a recipe card, you must have certain basic skills and
knowledge. These include knowing cooking terms and equivalents, knowing how to weigh and
measure correctly, know equipment and utensils and their proper usage, and being able to
identify and use the proper knife for a job. These are important and necessary to producing a
standard product. Once you have mastered these skills and acquired the knowledge, you are
ready to begin preparing and cooking products.
e. To produce a standard product you must follow the recipe card exactly. You must
execute each step properly during the preparation and cooking process. Read the recipe first
making sure you understand all terms and procedures. Collect all reference cards and materials
pertinent to the recipes, and assemble all ingredients and utensils. Then, correctly perform the
steps to produce a standard product that is attractive, nutritious, and of the highest quality.
6. Specific Responsibilities of the Food Operations Sergeant. The food operations sergeant is
in direct charge of and manages the overall operation of the dining facility. He or she must be
knowledgeable in all areas of dining facility operations and personnel management. Training in
food service is a continuous process. You must be aware of changes in policy, doctrine, new
publications, and equipment to better train first-line supervisor to fulfill their training
responsibilities to junior personnel. Ensure your personnel have access to soldier training
publications (STPs), field manuals (FMs) and know what formal training is available and how to
get it. You must be involved in the training of your subordinates. Listed below are areas of
responsibility and daily duties.
a. Subsistence Requests. Estimate future meals and prepare requests for food items.
b. Files. Maintain files according to AR 25-400-2 (The Modern Army Record keeping
System).
c. Cash Collections. Account for all cash collections per AR 30-1. Turn in cash to the Food
Service Officer (FSO) or designated turn-in point.
d. Dining Facility Account. Maintain DA Form 3980-R (Dining Facility Account Card).
e. Headcount Instructions. Maintain current headcount instructions per AR 30-1, Appendix
E. Brief the headcounters prior to performing duties. Ensure headcounters perform as instructed.
f. Operations. Work closely with food service personnel to improve standards of
performance. Stay current on regulations by studying new publications.
QM 6322
5-5
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