QM0433 Lesson 2 - Food Preparation, Serving and Sanitation https://www.lms.army.mil/production/cninv000000000008743/scocontents/external/qm0433/lsn2.htm[9/18/2015 2:05:55 PM] LESSON 2 LESSON ASSIGNMENT LESSON Food Preparation, Serving and Sanitation. STUDY ASSIGNMENT Lesson Text (Extracts from FM 10-23, Army Troop Feeding Operations). SCOPE Food preparation techniques using M59 field range; field food service sanitation measures; dishwashing procedures. OBJECTIVES As a result of this assignment, you will be able to-- 1. Identify the food preparation techniques that a M59 field range can be used for and identify the position the burner should be in for each method. 2. Identify the alternatives used when a forward kitchen area cannot be set up and identify the personnel responsible for food preparation and conservation. 3. Name the requirements for protecting food in transit. 4. Identify procedures used in disposal of liquid kitchen waste, garbage and rubbish. 5. Identify the steps in field dishwashing procedures. TABLE OF CONTENTS SECTION I, FOOD PREPARATION AND SERVING General Food Preparation Techniques Waste Disposal SECTION II, DISHWASHING PROCEDURES Field Dishwashing Procedures SECTION III, SANITATION Handling of Equipment Transportation of Rations Cleaning and Sanitizing Messkits Protection From Flies Practice Exercise APPENDIX REFERENCES ILLUSTRATIONS
Transcript
QM0433 Lesson 2 - Food Preparation, Serving and Sanitation
LESSON ASSIGNMENT LESSON Food Preparation, Serving and Sanitation.
STUDY ASSIGNMENT Lesson Text (Extracts from FM 10-23, Army Troop Feeding Operations).
SCOPE Food preparation techniques using M59 field range; field food service sanitation
measures; dishwashing procedures.
OBJECTIVES As a result of this assignment, you will be able to--
1. Identify the food preparation techniques that a M59 field range can be used for and identify the position the burner should be in for each method.
2. Identify the alternatives used when a forward kitchen area cannot be set up and identify the
personnel responsible for food preparation and conservation. 3. Name the requirements for protecting food in transit. 4. Identify procedures used in disposal of liquid kitchen waste, garbage and rubbish. 5. Identify the steps in field dishwashing procedures.
TABLE OF CONTENTS SECTION I, FOOD PREPARATION AND SERVING
GeneralFood Preparation TechniquesWaste Disposal
SECTION II, DISHWASHING PROCEDURES
Field Dishwashing Procedures SECTION III, SANITATION
Handling of EquipmentTransportation of RationsCleaning and Sanitizing MesskitsProtection From Flies
1 Baking rack set installed in M59 field range 2 Use of M59 field range for baking biscuits (burner unit in top position) 3 Use of M59 field range for baking cake (burner unit in bottom position) 4 Use of M59 field range for roasting 5 Use of M59 range for roasting and boiling 6 Use of M59 field range for griddle cooking 7 Use of M59 field range for deep-fat frying 8 Use of M2 burner unit alone 9 Evaporation bed 10 Messkit laundry
LESSON TEXT
SECTION I
FOOD PREPARATION AND SERVING 1. GENERAL. In general, food preparation methods are the same for both forward and rear areas. When the tactical situation prevents setting up a forward area kitchen near the line of combat, prepared foods are placed in insulated containers and delivered to the troops. At all times, dining facility personnel should make sure that food is served in the most appetizing manner possible and that food conservation measures are emphasized. 2. FOOD PREPARATION TECHNIQUES. With the burner unit in the proper position, the M59 field range can be used for baking, roasting, boiling, griddle cooking, and deep-fat frying. a. Baking. A baking rack set is provided with the field range. The rack set consists of three racks which are installed as shown in figure 1. When baking with the rack set installed, the burner unit must be in the bottom position. If a baking rack set is not available, the following procedures may be used for preparing biscuits, cobblers, and cakes.
QM0433 Lesson 2 - Food Preparation, Serving and Sanitation
Figure 1. Baking rack set installed in M59 field range.
(1) Biscuits and cobblers. Biscuits and cobblers may be baked with the burner unit in either the top or bottom position. When the burner unit is in the bottom position and the rack set is not used, open cabinet lid and place baking and roasting pan of biscuits or cobbler on top of the range; close door and lid of the M59 cabinet. When the burner unit is used in the top position (figure 2), place empty baking and roasting pan on top of the range, and place a baking pan of biscuits or cobbler in the empty baking and roasting pan. Close door and lid of the range cabinet.
QM0433 Lesson 2 - Food Preparation, Serving and Sanitation
Figure 2. Use of M59 field range for baking biscuits (burner unit in top position).
(2) Cakes. With the burner unit in bottom position, place baking pan in top position and place cake pan in baking pan (figure 3). The five indentations in the bottom of the baking pan allow the heat to circulate evenly around the cake pan. Close front and top doors of the cabinet.
QM0433 Lesson 2 - Food Preparation, Serving and Sanitation
(burner unit in bottom position). b. Roasting. Place burner unit in top or bottom position. Place roasts in baking and roasting pan on top of range (figure 4). Cover pan if roasts are to be cooked by the moist-heat method. Close door and lid of cabinet.
QM0433 Lesson 2 - Food Preparation, Serving and Sanitation
c. Boiling. Place burner unit in bottom position. Use either the 40-or the 60-quart cooking pot, covered, for boiling. Place cooking pot in cooking pot cradle in bottom of cabinet. Close front and top doors of the cabinet. When a double boiler is needed, cover the bottom of the-60-quart cooking pot with water, place pot in the cradle, place 40-quart pot in the 60-quart pot, and cover. Boiling and roasting may be done at the same time (figure 5).
QM0433 Lesson 2 - Food Preparation, Serving and Sanitation
Figure 5. Use of M59 range for roasting and boiling.
d. Griddle Cooking. Place burner unit in the top position. Turn cover of baking and roasting pan upside down and fit it onto the griddle supports. Fit one arm protector, with wide side faced out, over the edge of the griddle and along the front of the cabinet. Fit the other arm protector, with wide side faced out, over the edge of the griddle and along side of the cabinet on which the cook is working (figure 6). Close front door of the cabinet. If necessary, grease the griddle lightly.
QM0433 Lesson 2 - Food Preparation, Serving and Sanitation
Figure 6. Use of M59 field range for griddle cooking.
e. Deep-Fat Frying. Place burner unit in top position and close cabinet door. Place baking and roasting pan on top of range. Fit arm protectors, with wide side faced in, over front and one side of cabinet and over corresponding edges of pan. Fill pan one-third to one-half full of shortening. Heat shortening and drop a bread cube into the hot grease; if the bread browns in about 20 seconds, the grease is hot enough to add the food. Cook food until well browned. Use skimmer to remove fried food from pan (figure 7).
QM0433 Lesson 2 - Food Preparation, Serving and Sanitation
Figure 7. Use of M59 field range for deep-fat frying.
f. Use of Burner Unit Alone. The M2 burner unit may be used alone for boiling or for keeping food hot in an emergency. Remove the unit from the range and place on well-cleared, level ground. It is necessary that a pot cradle be used to keep the bottom of the pot above the generator of the burner unit, as shown on the left in figure 8, however, the roasting and baking pan may be placed directly on the burner frame, as shown on the right in figure 8.
QM0433 Lesson 2 - Food Preparation, Serving and Sanitation
3. WASTE DISPOSAL. All types of water from field kitchen operations must be disposed of promptly to protect the health of personnel. Procedures for waste disposal are contained in FM 21-10. a. Liquid Kitchen Waste. Liquid kitchen waste is disposed of in the soil by using soakage pits or trenches. Each soakage pit or trench has a grease trap so that solid particles, including soap and grease, can be removed and the soil can absorb the liquid waste. If the climate is hot and dry, evaporation beds may be used for liquid waste disposal in areas where soakage pits or trenches cannot be used because of heavy clay soil. Specifications for making soakage pits and trenches and evaporation beds are as follows: (1) Soakage pit. A soakage pit 4 feet square and 4 feet deep may be used for disposing of liquid
QM0433 Lesson 2 - Food Preparation, Serving and Sanitation
kitchen waste for 200 persons for 1 week. The soakage pit must be filled below ground level with rocks, bricks, broken bottles, or similar rubble. This material should be covered with a layer of loose earth at ground level. If the field kitchen is to remain at a site for 2 weeks, two soakage pits should be made for the disposal of liquid kitchen waste. Each soakage pit should be used on alternate days to reduce the possibility of clogging. If a soakage pit becomes clogged, it must be closed and a new one made. A soakage pit is closed by covering it with I foot of compacted earth. The closed soakage pit should be marked by placing a rectangular sign on top of the mound showing the type of pit and the date closed. In areas other than combat, the sign should also show the name of the organization. (2) Soakage trench. A soakage trench is made up of a pit, 2 feet square and I foot-e with a trench spreading out from each side for a distance of 6 or more feet. The trench is 1 foot wide and the depth can be from 1 foot at-the central pit to 1½ feet at the outer ends. The pit and trench are filled with the same material used in a soakage pit ((1) above). A soakage trench should be used instead of a soakage pit when the ground water level or a rock formation is close to the ground surface. Two soakage trenches are needed to dispose of liquid kitchen waste for every 200 persons, and each trench should be used on alternate days. When a soakage trench is closed, it is covered with 1 foot of compacted earth and marked. (3) Evaporation bed. A properly made evaporation bed (figure 9) should be 8 by 10 feet to allow 3 square feet of surface area for the disposal of liquid kitchen waste each day for each person. (The same bed can be used for disposing of wash and bath wastes for the same personnel.) When an evaporation bed is made, the top soil must be scraped to the edges to form a small dike on all sides of the bed. The earth within the bed is spaded to a depth of 10 to 15 inches and raked into a series of rows which make the ridges about 6 inches above the depressions. These rows may be formed either lengthwise or crosswise, whichever gives the best distribution of water. After one bed is flooded during the day with liquid waste to the top of the ridges, about 3 inches over the bed, the liquid waste is allowed to evaporate. After 3 or 4 days, this bed is usually dry enough for spading and forming again. The other beds are flooded on successive days, and the operation is the same as that for the first bed.
QM0433 Lesson 2 - Food Preparation, Serving and Sanitation
b. Garbage. Garbage is usually disposed of by burial or incineration. Proper procedures for using these disposal methods are as follows: (1) Burial. Garbage may be buried in pits of trenches located about 30 yards from the dining area, but not closer than 100 feet to any source of water used for cooking or drinking. A pit 4 feet square and 4 feet deep is adequate to bury garbage for I day for 100 persons. At the end of the day, or when the pit is filled to 1 foot below ground surface, it should be sprayed with insecticide, filled with earth, mounded over with an additional foot of earth and marked in the same manner as the soakage trench. When garbage is buried in a continuous trench, the trench is dug about 2 feet wide, 3 to 4 feet deep, and long enough to bury garbage for the first day. The trench is filled to a height of not more than I foot from the top, and it is made longer as needed. The earth removed from the trench is used to cover and mound the garbage already buried. This procedure is repeated as often as garbage is removed from the field kitchen. (2) Incineration. Garbage can be disposed of by burning it in an incinerator. Incinerators should be located at least 50 yards downwind from the field kitchen to keep the odors of incineration from the kitchen area. c. Rubbish. The method used for disposing of rubbish depends upon the length of stay in the area. For 1 to 7 days, rubbish can be burned with garbage. Care must be taken to flatten tin cans and break down boxes before they are added to the rubbish. For a week or longer, combustible rubbish is usually burned in a barrel incinerator. Noncombustible rubbish is either buried or hauled to a suitable disposal site.
SECTION II
QM0433 Lesson 2 - Food Preparation, Serving and Sanitation
4. FIELD DISHWASHING PROCEDURES. The detergents used for field dishwashing are the same as those used for hand dishwashing operations. Do not use dishwashing compounds. a. Boiling Water Method. The arrangement recommended for a messkit laundry (figure 10) consists of three 32-gallon steel galvanized steel corrugated cans, each with an immersion heater. An additional 32-gallon can may be used for prewash solution. Each group of three or four cans is capable of washing messkits for 80 persons. Messkits should be individually washed as follows:
QM0433 Lesson 2 - Food Preparation, Serving and Sanitation
(1) Scraping. Food particles should be completely scraped from the messkit into a garbage container with a long-handled scraper, NSN 7330-00-205-1950. (2) Washing. The first 32-gallon can is filled with a warm (130°F. minimum) wash solution using 12 ounces of hand dishwashing compound. Stir vigorously to produce suds. Using a long-handled brush, thoroughly wash the messkit in the solution. Remove the messkit from the wash solution and shake it to remove excess solution. It is important that the wash solution temperature be kept at a minimum of 130°F. The wash solution should be changed when contaminated with food soil evidenced by lack of suds or grease film on the surface. (3) Rinsing. The second and third 32-gallon cans are filled with clear, boiling water. The prerinse and rinse water should be maintained at the boiling point and changed when a grease film appears on the water surface. Prerinse the messkit in the second can. Shake the messkit vigorously to remove excess moisture and rinse it for 30 seconds in the third can. Again, shake vigorously to remove excess moisture and allow to air-dry. (4) Air-Drying. Messkits should be thoroughly air dried; do not use towels. b. Disinfectant Method. A chlorine-iodine type of disinfectant (food service--NSN 6840-00-810-6396) is available for use in field situations when the rinsing solutions cannot be kept at the boiling point. When dissolved in water, this disinfectant releases both chlorine gas and iodine, which disinfect the messkit. A chlorine-iodine solution for rinsing mess kits for approximately 100 persons is made by dissolving the contents of one package of food service disinfectant in 25 gallons of water. A fresh solution should be made for each 100 persons, and a solution should not be reused.
SECTION III
SANITATION 5. HANDLING OF EQUIPMENT. Because of limited facilities, maintaining required standards of sanitation is even more important and difficult in the field than it is in garrison. Field kitchen personnel must take every precaution to make sure that food, utensils, and equipment do not become contaminated. 6. TRANSPORTATION OF RATIONS. Only clean vehicles should be used to transport rations, including ice, from the source of supply to the using field kitchen. The rations should never be allowed to come in direct contact with the bed of the truck. Suitable containers and dunnage as well as a tarpaulin with a back flap or cover should be provided to protect food in transit. 7. CLEANING AND SANITIZING MESSKITS. Each diner must clean and care for his messkit. Proper cleaning is essential to prevent messkits from becoming breeding places for disease germs. a. Messkit Laundry. Procedures for setting up and operating a messkit laundry are contained in Section II. This section also includes guidance on the use of disinfectants in field dishwashing operations when it is impossible to heat water to the proper temperature for sanitizing messkits and cooking equipment. b. Messkit Predip. A corrugated can filled with boiling water should be placed at the head of the serving line so that diners can predip messkits before being served. Predipping sanitizes and warms messkits. 8. PROTECTION FROM FLIES. Special care must be taken to protect food from flies. When food is
QM0433 Lesson 2 - Food Preparation, Serving and Sanitation
