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Appendix 6 to Annex L (Cont'd)
SUBJECTS |
HOURS
Mess Section
wl
Food, Nutrition, and Health
Inspection and storage of Subsistance
Kitchen Management, Plannirg of Work for Kitchen
Wiel
Police, Leftover Food and Sanitation
Dressing
Desserts
Seasoning of Feed
Garnishing and Accompaniments of Food
Beverages
Sandwiches
Pastry Baking
Service of Prepared Food
Kitchen Equipnent
:
-
Rations
Fata
Dehydrated Foods
Mess Operation in the Field
Field Equipment
Cookery Terms
Meats and what's served with them
Bread baking and review
‘Total
#
haa a Wa Wo Cnt Wa Up SO Wo a a
Principles. of Cookery, General Cooking Procedure
Fruits and Cereals, Dairy Producta
Soups, Roux Sauces and Gravies, Meats and Dressing
Sea Foods, Eggs and Poultry, Vegetatles, Paste
Products and.Grain Products, Salads and Salad
7
Training in excess of 58 hours will be accomplished in other than “
scheduled training times,
/
f
?
-