c. Implement on-the-job (OJT) training. Your commander is responsible for training and
your Senior Food Operations Sergeant must set up, direct, and supervise an effective OJT
program. As a senior first cook, you will be actively involved in training. OJT is used most
often to teach newly assigned cooks how to do a specific job. OJT can also be used to train an
experienced worker in a new technique, position, or task. FM 10-23 has an excellent outline for
an OJT program.
d. Supervise the receipt and storage of subsistence items. You are responsible for all food
products. Subsistence items must be inspected upon receipt and stored properly in order to retain
nutrients and prevent waste.
5. Standardization. This information is taught to AIT students in the basic course. As a senior
first cook, you must have a basic knowledge of recipe cards and why and how they are used.
Refer to FM 10-23-2. This information will also help you to establish an OJT program.
a. Standardized recipes, cooking methods, and terms are necessary to ensure that quality,
nutritious, and attractive foods are produced for soldiers regardless of where they are stationed.
Army recipes and proper procedures for measuring and weighing must be used.
b. One of your main duties as senior first cook will be to produce standardized successful
products. Armed Forces Recipe Service and Index of Recipes (TM 10-412) is the result of years
of careful planning and testing of recipes. TM 10-412 contains all of the information you need to
produce a standard product that is both nutritious and of the highest quality. Recipe cards contain
the following information:
(1) Yield number of portions produced.
(2) Portion size to be served.
(3) Pan size (for recipes that require cooking).
(4) Proper temperature to be used in cooking.
(5) Ingredients required.
(6) Exact weights or measurements required.
(7) Method, broken down to sequenced steps, telling how, when, and what to do.
(8) Variations (ways to change product in appearance or taste).
(9) Information on acceptable substitutions of ingredients listed.
c. TM 10-412 also has general information cards which contain guidelines covering
everything from the proper preparation of fresh vegetables to the capacities of pans used in the
dining facility. Such detailed information standardizes preparation and cooking, so the soldiers
QM 6322
5-4
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