Us Army Cooking Course - Basic Food Preparation.pdf

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SUBCOURSE
QM0333
EDITION
8
BASIC FOOD PREPARATION
QM 333
BASIC FOOD PREPARATION
EDITION 8
13 CREDIT HOURS
SECTION I
INTRODUCTION
1.
SCOPE. This subcourse covers the control of quality in basic food preparation;
the food preparation of various food items with methods of controlling the quality and
guidelines for Judging the quality of the finished products; identification of foods that can be
served as leftovers and suggestions for serving leftovers as palatable food items.
2.
APPLICABILITY. This subcourse is of special interest to all Army personnel who
are involved with or anticipate involvement with any aspects of basic food preparation. It is
of particular interest to food service sergeants, food service supervisors, and food advisers.
Successfully completed, this subcourse will give the student a working knowledge of the
responsibilities, techniques, and procedures in a food service operation. This knowledge will
enable you, with additional formal or on-the-Job training to operate effectively as a food
service sergeant.
3.
PROGRAM OF CONTINUING STUDY. When you successfully complete this
subcourse, we recommend that you apply to take one or more of the following:
a.
b.
c.
QM0330, Management of Field Kitchen Operations.
QM0454, Food Preparation, Part 1.
QM0455, Food Preparation, Part 2.
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SECTION II
ADMINISTRATIVE INSTRUCTIONS
4.
RECEIPT OF MATERIALS.
a.
Check your subcourse materials. Each subcourse packet that you
receive will consist of one or more of the following: a subcourse booklet, reference text(s),
lesson solution(s), an examination, an examination response sheet, and a self-addressed,
franked envelope for returning your examination response sheet. To determine the reference
materials needed to complete your subcourse requirement, read the introduction in the
subcourse booklet. It lists the number of lessons, reference text(s), and other items which are
issued with the subcourse packet. Please notify us immediately of any shortages.
b.
Do not return any course materials. Do not return any of the items, i.e.,
subcourse booklet, Field Manual, Army Regulation, Special Text, commercial text, etc., sent to
you.
5.
SUBCOURSE ORGANIZATION. This subcourse is organized into this single
booklet containing materials needed to complete the subcourse. If additional materials are
needed, they are indicated on the booklet cover. This subcourse booklet consists of lessons
and an examination. Each lesson consists of a lesson assignment, contents pages, lesson
text, and self-grading lesson exercises.
6.
LESSON TESTS. Each lesson in this subcourse is designed for self-evaluation.
This is done through the self-grading exercises which you must work after studying each
lesson text. You will find instructions for completing the exercises in each lesson. Because
you complete the lesson tests and verify your own work, you do not submit your answers for
grading. This is what is meant by the self-evaluation characteristic of this subcourse's
lessons. You will receive credit for the total hours of this subcourse upon successful
completion of the examination.
7.
TESTS AND EXAMINATIONS. Each subcourse has an examination booklet
bound together with the subcourse booklet. ONLY THE EXAMINATION RESPONSE SHEET IS
SUBMITTED FOR GRADING. To indicate your examination responses, circle your answer to
each question in the examination booklet and retain this until you have received your results.
8.
PREPARING YOUR EXAMINATION RESPONSE SHEET.
a.
Description of the response sheet. The US Army Training Support Center
uses a standard examination response sheet. This sheet has mark-sense blocks and can
only be used for multiple choice testing.
ii
b.
Check your response sheet. Make sure you have the correct examination
response sheet. Verify your social security number (SSN), the subcourse number and edition
number. These should be the same on both the study materials and the examination
response sheet. If any of these numbers are incorrect, call your counselor for issuance of a
corrected response sheet, or return the response sheet, unmarked, with a letter to
explanation. If you use a response sheet which has a different number from the subcourse
you are working, your response will be graded against the wrong set of test items and you
may receive a failing score.
c. Steps in preparing and submitting your examination response sheet. Carefully follow the
specific instructions printed in the INSTRUCTIONS block of your response sheet. Be sure you
have marked one, and only one, response for each test item. For a TRUE-FALSE test item,
mark A for true and B for false. Fold the response sheet just as it was folded when sent to
you, place it in the self-addressed, franked envelope provided, and mail it to this center.
iii
CONTENTS
Lesson
1
2
Title
Control of Quality in Basic Food
Preparation
Basic Food Preparation: Appetizers,
Beverages, Breads and Sweet Doughs,
Cereals and Paste Products, Cheese and
Eggs, and Desserts
Basic Food Preparation: Meat, Fish, and
Poultry
Basic Food Preparation: Salads, Salad
Dressings, and Relishes; Sandwiches;
Sauces, Gravies, and Dressings; Soups;
and Vegetables
TOTAL
Credit
Hours
2
4
Page
1
51
3
4
3
3
131
189
_______
13
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