c. Flavored salt - combined with other natural flavorings, such as garlic salt, celery salt, and
seasoned salt.
12. Water, and its Functions. Water conducts heat to aid the cooking process (simmer, boil, and
steam.) It dissolves solids to equally distribute flavors, as in gravy. In the form of ice it is used
as a coolant or to chill, such as when making Jell-O.
13. Summary. Being able to supervise or direct personnel preparing food items is a talent all its
own. It is important that you know the basics of cooking, and put it into practice. During this
lesson, you have learned how to develop a menu, develop a work plan, Mise en Place,
presentation of foods, and their nutritional value. You are ready to give your soldiers the
guidance they need.
QM 6322
2-7
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