US Army cooking course - Preparation and Serving of Special Food Items QM0471.pdf

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SUBCOURSE
SUBCOURSE
EDITION
QM 0471
8
PREPARATION AND SERVING OF
SPECIAL FOOD ITEMS
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QM0471
PREPARATION AND SERVING OF SPECIAL FOOD ITEMS
Edition 8
4 Credit Hours
United States Army Combined Arms Support Command
Fort Lee, VA 23801-1809
 
SECTION I
INTRODUCTION
1. SCOPE.  This subcourse presents information on the preparation and serving of
special   food   items.     It   includes   information   on   planning   menus,   planning   and
serving   buffets,   and   preparing   centerpieces.     It   covers   such   details   as   the
arrangement of beverages, food, tables, utensils, and decorations for buffets.  The
subcourse   covers   appetizers   to   include   preparing   and   serving   canapes   and   hors
d'oeuvres.   It also covers selecting and preparing appropriate pastry items for
buffets.
2. APPLICABILITY.  This subcourse is of interest to all food personnel.  It is
of particular interest to anyone involved in, or anticipating involvement in the
preparation   and   serving   of   special   food   items.     Successfully   completed,   this
subcourse will provide you with a working knowledge of the preparation and serving
of   special   food   items.     This   knowledge,   reinforced   by   additional   training   or
experience, will enable you to function effectively in an assignment requiring a
knowledge of the preparation and serving of special food items.
i
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CONTENTS
CREDIT
LESSON
TITLE
HOURS PAGE
1
Buffet Service.
2
1
2
Preparation and Serving of Appetizers and
1
33
Pastry.
               Examination                                        1
iv
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LESSON 1
CREDIT HOURS:  2
LESSON ASSIGNMENT
SUBJECT
Buffet Service.
STUDY ASSIGNMENT
Lesson Text.
SCOPE
Planning sit­down and finger­type buffets; menu planning;
table arrangement; arrangement and replenishment of food;
arrangement of beverages, utensils, and decorations;
selection, construction, and display of centerpieces.
OBJECTIVES
As a result of successful completion of this assignment,
you will be able to­­
Given the task of providing a successful sit­down buffet and finger­
type buffet
1. State factors involved in planning buffets,
2. Plan menus for sit­down and finger­type buffets,
3. Explain factors involved in food preparation,
4. Explain how tables should be arranged,
5. Identify items necessary for place settings for sit­down buffets,
6. State how food should be arranged and replenished on serving
tables,
7. Explain how beverages and utensils should be arranged on tables,
8. Identify appropriate types of centerpieces, and state how
centerpieces are prepared and displayed.
1

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