SECTION I
INTRODUCTION
- 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.
- 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 sergeant.