r 
0 CHANGE 1 
CAMP BAR Kt LEY, 
TEXAS ARMY SERVICE FORCES 
Eighth Service Command 
Army Service Forces Training Center 
Course for Cooks 
Camp Barkeley, Texas 
TABLE OF CONTENTS1 
Table of Contents--- 
Introduction— — —- — 1 
Detailed Program. —» 2 
Training Guile——-—— —- - •*— 3 
Subject Breakdown- —— — -4 
Subject Breakdown™ — ————-— «• ———5 
Master Schedule— — —-—— —--———6 
Master Schedule — —— - — 7 
Master Schedule—— —---—-— — ——— 8 
Lesson Plans — — ' —— -—9 
Training Films and Film Strips— —99 
Folios, Text Books and Mimeographed Materials——-— —100 
Baloptican Slides- — ——————— —-— -103 
Introduction—.' Troop Schools- — — ——T-02 
Detailed program- — T-03 
Subject Breakdown—— — — -T-04 
Lesson Plans— — T-05 
Introduction—4Iess Officers ’ Course —— —-—0-3 
Detailed program-—• - 0-4 
Subject Breakdown— —— 0-5 
Master Schedule—— — —-— —0-7 
Lessen Plans-— — ———-0-9 BTTHOLUCTIOy 
These Lesson Plans of the. Course for Cooks, ASPTC, Camp Berkeley, 
Texas, are prepared in compliance with Paragraph 3*4, MTP 21-3, Change I, 
15 September I9UU* They are published for the express purpose of stand- 
ardizing instruction in the Cook's Course anCassuring-that all,quotas 
that may be entered for training within this course are recipients of the 
same training, regardless of changes of instructor personnel that may 
occur* 
: These lesson plans, are the final product of outlines and ideas 
presented by all of the instructors and officers in the organization, 
■They include all the required training aids and many others that help 
in graphically presenting the necessary material. The outlines are 
complete, and while the time schedule accompanying each outline may be 
varied, the. outline itself should be adhered to strictly* The Training 
Guide, Master Schedule and Lesson Plans printed herein are based on the 
directive found in Section VII MT? 21-3, 1 May I9HI and Change I, 
! ■ September 19UU, .'Tor that reason these outlines should not be varied, 
however, any ideas for correction, Improvement or adding realism or 
practicability to the instruction will be.readily accepted and will be 
used when found tp be workable* . 
All instructors are required to be familiar with TP 7-295» 
Military Training; PM 21-3, Military Training* PM 21-250, The Army 
Instructor, .In addition, each instructor must have in his possession 
and know thoroughly each manual and ”mimeon issued by the school. 
; : It must.not be overlooked that these lesson plans provide only 
for. instruction pf the student while in the classroom. The student 
must also- spend a minimum of 36 hours per week in a kitchen for 
practical instruction or application of principles previously learned 
in 'the classroom* The student also receives eight hours a week of 
;,t Concurrent Military Training,” which i.s scheduled and carried out 
by 'his parent organization,' .; ARMY SERVICE FORCES 
Eighth Service Command' 
Array Service Forces Training Center 
Course for Cooks 
Camp Barkeley, Texas 
detailed proofam 
Total 
Week 
Hours 
7 
8 
? 
10 
11 
12 
1314 
I, Academic Orienta- 
tion 
{Current policies, 
•.practices & forms, 
{post, camp, & station 
{TM 10-205; TM 10-405; 
:FM 21-50 
1 
1 
II. Mess Management 
{Par 14 AR 40-205; TM 
{10-205; Par 4-15, 70- 
{75 TM 10-405; AR 245-5 
;FM 21-10; AR 40-590; 
{par 1-92 TM 10-210; FM 
{21-40 
13 
11 
2 
III, Nutrition 
:Par 5-12, 66-69, Sec I, 
iGh 2, Sec II TM 10-405 
{TM 10-205; AR 30-2210; 
AID Cir 158, 1914; FM 
{10-5; FM 10-10 
9 
9 
IV, Food Preparation 
{Par 1-4 , 31-65 , 75 Sec 
;I, II, III, IV Ch. 1 & 
{2, Sec 6, Recipes, TM 
{10-405; TM 10-205; 
{0QMG Cir Ltr. 375 
{Par 4-20, 56-64, Sec II 
{III, IX TM 10-410; TM 
{10-411 
30 
1 
12 
12 
5 
V, Meat Cutting 
{Par 18-32 TM 10-405; 
:App I, P. 67. TM 10- 
{407; Par 15, TM 10-408 
15 
7 
8 
VI. Field Kitchens 
and Equipment 
{FM 5-20, 5-20A, 5-20B 
{5-20C; FM 8-40; FM 10-5 
iFM 21-10; TM 10-420; 
iTM 10-205; Par 76-82, 
{TM 10-405; Cir #»s 52, 
{123, 143, 307, 312, 318 
svVD, 1943; Cir #'■ 24, WD 
{1944 
16 
4 
12 
VII. Dehydrated 
Foods 
{par 1-25, TM 10-406 
12 
12: 
Total Theoretical 
Hours 
9^ 
12 
12 
12 
12 
12 
12 
12 
12: 
Practical Cooking in 
Kitchen 
{ 
:2 88 
36{36:36:36{36:36:36:36: 
Makeup, Review and 
Test Time 
• 
32:4 :4 
:4 
:4 
.4 
:4 
.4 
4: 
Concurrent Basic 
Military Training 
• 
• 
56:7 
:7 
:7 
:7 
7 
7 
7 
:7 : 
Army Orientation 
Cours e 
• 
8 
1 
:1 
;1 
;1 
.1 
:1 
1 
;1 : 
Grand Total 
• 
480{60 
:60:60{60{60{60:60:60{ ARMY SERVICE FORCES 
Eighth Service Command 
Amy Service Forces Training Center 
Course for Cooks 
Camp Barkeley, Texas 
TRAINING GUIDE • 
f or 
MTP 21~3 - Section YU (Copks Course) 
1 May 19l& • 
and 
MTP 21-3, Change I - 15 Sept 19^ 
This is intended to serve as a Guide Only,, used in connection 
with the Lesson:Plans, Cooks Course* ASFTC, Camp Barkeley, Texas* 
Arrangement of hours and subjects should remain essentially as indicated; 
however, this does not preclude changes, if such changes will become 
expedient or be of a def inite value in the improvement of training. 
Initiative. and:.ingenuity of instructors may lead to desirable changes* 
This guide should be considered flexible enough to incorporate such 
approved suggestions* . ■> Ti/K 
s PER 
; HRS ; 
TOTAL ; 
HOURS j 
0 
0 
LESSON 
PUN 
PAGE 
1 
1 
1 
I* 
ACADEMIC ORIENTATION'' 
1 
9 
1 
9 
II. 
MESS MANAGEMENT 
13 
1 
1 
1 
personal Hygiene and Sanitation 
10 
1 
2 
a 
Duties & Discipline of Mess Personnel 
11 
1 
3 
2 
Kitchen Management and Administration 
12 
1 
4 
2 
Care & Operation of M1937 Field Range 
13 
1 
5 
1 
Care of Mess Equipment 
15 
1 
5 
1 
Storage of Equipment A Inspection of Mess 
Halls 
16 
2 
6 
1 
Inspection and Storage of Food 
26 
1 
7 
2 
Methods of Economy (1) 
17 
2 
8 
1 
Methods of Economy (2) 
19 
III. NUTRITION 
9 
2 
1 
1 
Elements of Nutrition 
20 
2 
2 
2 
Menu Making Sc Checking 
21 
2 
3 
2 
Study of Recipes 
22 
2 
4 
1 
Ration (1) 
23 
2 
5 
1 
Ration (2) 
24 
2 
6 
2 
Ration (3) 
25 
IV. 
■NiSk.iT FOOD PREPARATION & 'NERVING 
50 
2 
1 
1 
Principles & Practices of Cooking (1) 
27 
3 
2 
2 
principles & Practices of Cooking (2) 
29 
3 
3 
2 
Preparation of Foods for Cooking 
30 
8 
4 
1 
breakfast Foods 
31 
3 
5 
1 
Beverages and Their Preparation 
35 
3 
' 6 
1 
Dairy Products 
35 
3 
7 
1 
Fish and Shell Pish 
37 
3 
8 
1 
Poultry Cookery 
38 
3 
9 
2 
Preparation of Soups, Gravies and Sauces 
41 
4 
10 
2 
Salads, Desserts and Their Preparation 
42 
4 
11 
2 
Vegetable Cookery 
44 
4 
12 
2 
Fresh and Citrus Fruits 
45 
4 
13 
2 
Sandwich Making 
46 
4 
14 
2 . - 
Meat Cookery 
48 
4 
15 
2 
Meat Carving and Serving 
49 
5 
16 
2 
Methods of Thawing Frozen Foods 
50 
3 
17 
1 
Spices, Condiments and Flavoring Extracts 
39 
3 
18 
1 
pastry Baking (1) 
51 
5 
Pastry Baking (2) 
52 
5 
19 
2 
Pastry Baking (3) 
53 
V. 
Meat Cutting 
15 
5 
1 
1 
Use and Care of Meat Cutting Tools 
55 
5 
2: 
2 
Cutting Beef (l) 
56 
5 
3 
2 
Cutting Beef (2) 
57 
5 
4 
2 
Cutting Iamb, Pork and Veal (1) 
58 
6 
5 
2 
Cutting lamb, pork and Veal (2) 
59 
6 
6 
2 
Fresh Meat Cuts and Their Use 
61 
6 
7 
1 
Frozen Meats 
62 
6 
8 
1 
Heat Specialties 
63 
6 
9 
2 
Smoked, Cured and Prepared Meats 
64 
* 
Fifty ninutes 
of 
this class will not be counted as part of 
the 96 
hours of 
instruction but 
will be regarded as make-up review and test 
time  
: TOTAL s 
LESSON 
WK 
: PER 
; m i 
; HOURS ; 
PLAN 
PAGE 
VI. 
FIELD KITCHEN: .RID EQUIPMENT 16 
6 
1 
2 
Field Sanitation (1) 
65 
6 
2 
1 
Field Simitation (2) 
67 
6 
3 
1 
Field Sanitation (3) 
68 
7 
4 
1 
Field Equipraent (1) 
70 
7" 
"5" 
"1 
Field Equipment (2) 
71 
7 ‘ 
.... - 6- - 
' 2 
Field Equipment (3) 
72 
7 
7 
2 
Field Equipment ’(4) 
73 
7 
8 
1 
Field Cookery (l) 
75 
7 
9 
1 
Field Cookery (2) 
76 • 
7 
10 
a -I . 
Field Cookery (3) 
78 
7 
11 
:1 
Field Cookery (5) 
80 
7 
12 
2 
Field Cookery (4) ' - • •- 
81 
7 
13 
2*- . 
VII 
.Baking in the Field- : 
. DEIIYDRaTED FOODS ■' 12 : 
84 ? 
8 
1 
2 
. Methods (if preserving Food 
•'85 
8 
2 
2 
Advantages of dehydrated Food (1) 
87 
8 
3 - 
1- < 
-■■•Advantages- of Dehydrated Food (2) 
89 
8 • 
4: 
. ' 1- . 
i 
•Dehydruued' Vegetable & Their Reconstitution (1) 
90 
8 
5 
2 
Dehydrated.Meats and Their Heconsitituion 
92 
8 
2#. : 
Final Examination . - - : 
93' 
8 
6: ! 
\ , 2:. 
; • 
-M.isc Foods- and’Their Reconstitution 
94 
8 
7 
2 
Dehydrated Vegetable t Their Reconstitution (2) 
96 
8 
1* 
Complete meal of Dehydrated Food 
97 
8 
1* 
Graduation 
98 
* 
Fifty 
minutes 
Of 
this class will'not be counted as part of the 96 
hours of 
instruction- q£id: will bo. regarded as make-up revi evr and test time.- ARMY SERVICE FORCES 
Eighth Service Command 
Army Service Forces Training Center 
Course for Cooks 
Camp Barkeley, Texas 
MASTER SCHEDULE COCKS 
DAY 
First Week 
Mon 
. 
Introduction to course 
2* 
Training Regulation $12 
and Orientation Lecture 
Trainee—Student Regulations 
; 
Personal Hygiene and 
1 
Par 70, 74-78, TM 10-208; Par 70 
Sanitation 
TM 10-405 
Tues 
I 
Duties and Discipline 
2 
Par 7-9, Sec II, TM 10-205 
of Moss Personnel 
Par 70-75, TM 10-405 
Med 
9 
Kitchen Management 
2 
Par 70-75, Sec VI, TM 10-405 
and Administration 
Sec III-XI, TM 10-205 
Thurs 
0 
Caro and Operation of 
2 
Far 78, TM 10-405 
H 1937 Field Range 
Fri 
9 
Storage and Care of 
2 
TM 10-405; AR 40-206, AR 40-590 
Mess Equipment and 
AH 245-5; FM 21-10, par 71, TM 10-205 
Inspection of Moss Hall 
Sat 
9 
Methods of Economy (1) 
2 
TM 10-205, NIS & MB Charts, Par 75-82, 
TM 10-405, WD Tng Cir 118, 2 Nov 1943 
Second Week 
Mon 
* 
Methods of Economy (2) 
1 
TM 10-205; WD Tng Cir 118, 2 Nov 1943;, 
NLS & MB Chart 
I 
Elements of Nutrition 
1 
Par 17-24, Sec II TM 10-405; NLS & MB 
Lecture; Foodstuffs Mimeo 
Tues 
: 
Menu Making and Checkin 
„ o 
Sec II TM 10-405 
Wed 
i 
Study of Recipes 
2 
Sec I, Ch 2, Sec II, TM 10-405 
Thurs 
; 
Rations (1) 
1 
par 66-69, TM 10-405; Extract QM Notes 
on Rations; TM 10-205 
; 
Rations (2) 
1 
TM 10-405, Par 8-15, TM 10-205; TM 10- 
379, Chap III, IV & V, "Issuing Meat 
by the Unit Supply"; TM 10-215 
Fri 
t 
Rations (3) 
2 
WD Cirs 150 & 171; TM 10-205; TM 10-406 
Sat 
; 
Inspection and Storage 
1 
Far 34-53, TM 10-205; Par 1-15) TM 10- 
of Foods 
405; par 1-92, TM 10-210; FM 21-40 
principles and Practice 
si 
par 1-4, Sec IV, Ch 1, Par 51-55, 64, 
of Cooking 
TM 10-405; TM 10-410; TM 10-411 
Third Week 
Hon 
. 
principles and Practices2 
Sec 1, Par 51-54, Sec IV, par 43, TM 
of Cooking 
10-405; Par 25, Sec V, TM 10-205, 
TM 10-406 
Tugs 
9 
0 
Preparation of Food for 
2 
Par 51-55, TM 10-405; Par 54-61, 
Cooking 
TM 10-205 
Wed 
: 
Breakfast Foods 
1 
TM 10-405, Par 5, 9, 38 & 41 
: 
Beverages 
1 
Par 39-65, TM 10-405, TB 10-405-1 
and Mimeo 
Thurs 
Dairy products 
1 
Par 36 & 36 TM 10-405 
; 
Fish and Shell Fish 
1 
Par 33 6c 59, TM 10-405; TM 10-412 
Fri 
: 
Poultry Cookery 
1 
Par 34 t 58, TM 10-405, FS 8-55 
: 
Spices, Condiments and 
1 
Par 40-50 & 55, TM 10-405 
Flavoring Extracts 
Sat 
: 
Preparation of Soups, 
2 
par 61 & 62, TM 10-405; Sec XVI & XVII, 
Gravie s and S auc e s 
TM 10-412 
* Fifty 
minutes of this class will : 
not be counted as part of the 96 hours of 
instruction but will be regarded 
as 
make-up review and test time. MASTER SCHEDULE-—COOKS (Continued) 
DAY 
LESSON TITLE 
HOURS STUDENT’S REFERENCES 
— 
-■ •' * * - '• • • '*** 
-Fourth-Vieok - • 
Mon 
: 
Salads, Desserts and 
Their preparation 
,2 
-Par-47-& 63, TM 10-405;, Sec VI. da XIV , 
TM 10-412 
Tuos ■ 
• 
Vegetable Cookery 
’ 2 
Par 37, 43, 60 TM 10-405; Mineo on 
Frozen Vegetables; Sec 18, TM 10-412 
We’d 
* 
•Fresh and Citrus Fruits 2 
Par 43, TM 10-405; Canned Food Manual$ 
Pamphlet on Quick Frozen Fruits and 
Vegetables;. Sec X, TM 10-412 
Thurs 
5 
Sandwich Making 
• 2 
Memo' extract ’from QM Handbook; Par 30 
, / 
vJD Cir 277, 20 Aug 1942; TM 10-412 
Fri 
• 
Meat Cookery 
2 
TM 10-405, Par 51, 56, 61 & 62; Meat 
Ref Manual: NLS & MB**Par 32, 91,. 
Sat 
•* 
• 
Meut: Carving and ServingE 
Par 56 & 64 TM 10-405 
• 
• 
Examination 
1* 
All previous references 
Fifth Week 
Mon 
• 
• 
Methods of Thalving * 
Frozen' Foods 
,2. ‘ 
Mimeographed^booklet on “Quick Frozen 
Fruits and Vegetables”; Tng Serv Journal 
Vol 14 #15, 14 April 1944; Far 31 & 60 
TM 10-405;. 0QMC Cir Ltr 375; Sec 18, 
‘TM 10-412 
Tues 
• 
pastry Baking (1) 
2* 
Par 64, TM 10-405; Par 13-20, Sec III, 
■Par 56- & 64, Sec IX, TM 10-410; 
TM 10-411 
Wed 
: 
Pastry Baking (2) 
2 ' 
Par 64, TM 10-405; Sec VI, TM 10-411, 
TM 10-410 
Thurs 
; 
Use and Care of Meat 
1 
Par 18, 19 TM 10-405; Par. 15, TM 10-408 
• 
Cutting Tools 
; 
Cutting Beef (1) 
2 
Par 19-21, TM 10-405; TM 10-407. 
Fri ■ 
: ■ 
■ Cutting Beef (2) 
2 
Par 19-21, TM 10-405; TM 10-407 
Sat 
Cutting Lamb, pork & 
Veal (1) 
2 
Sixth 
Par 22-25, TM 10-405; TM 10-406. 
Week ' . . 
Mon 
Cutting Lamb, Pork & 
2 
par 22-25, 28 & 29, TM 10-405; TM 10- 
Veal (2) 
' ’ 
408; TM 10-407 
Tues 
I 
Fresh Meat Outs ‘and 
Their Uses 
2 
Par 16, 17, 21, 24, 25 TM 10*r405; 
TM 10-407 ;.TM 10-408 
Wed 
Frozen Meats 
1 
Par 31, TM 10-405; App JI Par 67, 
TM 10-407 
t 
Meat Specialties 
1 
Par 3.0, TM 10-405 
Thurs 
0 
Smoked, cured and 
prepared meats 
2 
Par 26, 27, 32, TM 10-405; NLS & MB 
Chart , .; 
Fri 
* 
Field Sanitation (1) 
2 
Par 76-82, TM 10-405; Chap V. & VXX, 
FM 8-40; Sec V, Annex 1 & 2 Sec II, 
Chap VIII FM, 21-10; TR #6, . Annex 1 & 
"• • • • ' - - •' ■ • 
ASFTC, Par $$ TM 10-205 
Sat 
• 
Field Sanitation (2) 
1 
Par VI, Chap V, Tm 21-10; Par 15, 16, 
TM 10-420; Chap 3 & 7, TM 8-40; 
TM 5-295 
• 
Field Sanitation (3) 
1 
TM 5-267, Supplement 1-5; Notes From 
Camouflage Course, Ft. Belvoir, Va., 
FM 5-20;'PM 5-20B; FM 5-20C 
• 
Examination 
1 
All Previous References 
♦ Fifty minutes of this class 
will not be counted as part of the 96 hours 
of 
instruction but will be 
regarded as make-up review and test time MASTER SCHEDULE COOKS (continued) 
DAY 
LESSON TITLE 
HOURS STUDENT’S REFERENCES 
Seventh 'Peek 
Hon ; 
Field Equipment (1) 
1 
Par 78, TM 10-405; Your Army Field 
Range; Sec IX, TM 10-205 
J 
Field Equipment (2) 
1 
Par 76-77, TM 10-405; Par 92, TM 10-205 
Tues ; 
Field Equipment(3) 
2 
Par 78, TM 10-405; Your Army Field 
Range; Sec IX, TM 10-205 
Wed : 
Field Equipment(4) 
2 
Par 28, 29 Sec Vm W0TC 36, 1943; 
Himeo, Army Field Range $5, QM 7 Misc 
4; Himeo on Operation of Instant . 
Field Cooking (1) 
Lighting two burning Gasoline Lanterns 
Thurs ; 
1 
Par 87, Sec IX TM 10-205; Tng Service 
Journal, 9 June 1944 
J 
Field Cooking (2) 
1 
Par 36-37, FM 7-30, 1942 
Fri : 
Field Cooking (3) 
1 
Par 76-82, TM 10-405; par 89-92 
TM 10-205 
J 
Field Cooking (5) 
1 
Par 76-82, TM 10-405 
Sat 
Field Cooking (4) 
2 
TM 3-220, Par 65d (1) - (8) 
! 
Baking in the 
2* 
TM 10-405; TM 10-205; QM Service Tng 
Journal, Vol 4, ”20, Flay 1944; Vol 5 
$2, July 1944 
Eighth Week 
Mon : 
Methods of preserving 
Food 
2 
Par 1, TM 10-406; Conference 3ul $1, $2 
OQMG; Canned Food Manual, Tm 10-405 
Tues ; 
Advantages of 
Dehydrated Food (1) 
2 
Par 2, TM 10-406; Conference Bui $3, 
OQMG 
i Ted ; 
Advantages of 
Dehydrated Food (2) 
1 
Par 2, TM 10-406; Conference BuL//3, 
OQMG 
• 
DehydratedVegetables 
■ 1 
Far 3, TM 10-406 
and their reconstitution (1) 
T hur s ; 
Dehydrated Meats and 
re const itut ion 
2 
Par 21-25, TM 10-406 
; 
Final Examination 
2** 
All Previous References 
Fri ; 
Misc Foods and their 
Reconstitution 
2 
Par 17-21, Ch 4, TM 10-406; Conference 
Bulletin 6, 9, 10, OQMG 
Sat : 
Dehydrated Vegetables 
2 
Par 3 TM 10-406 
and their Reconstitution (2) 
: 
Complete Meal of 
Dehydrated Food 
1* 
TM 10-406 
* 
Graduation 
1* 
None (turn in texts) 
* Fifty minutes of this class • 
will not be counted as part of the 96 hours 
of instruction but will be regarded 
as make-up review and test time. 
** Time 
for Final Examination 
is not 
included in the allotted 96 hours. SUBJECT : Academic Orientation 
TITLE OF PERIOD : Introduction to course and Orientation lecture* 
TEAT REFERENCES : Training Regulation #12 
Trainee—Student Regulations 
INSTRUCTION uIDS I Commandant of School, Training Officer, Senior 
Personnel j Instructor,.. Glass Instructor and 2 Assistcints 
Equipment : .Hm All 'anuai^; Mimeograph material and student 
■ ‘ Declaration- standard Cla^^room Equipment. 
Transportation) : " 
Requirements ) i None ; 
TRi.INEE1S LTDIPRENT : Notebook & Pencil' 
LESSON PLAN 
PERIOD HOURS (Duration). .PLACE;- Classroom 
Time 
bchedule 
, Minute s 
' POINTS TO.. 35 FMESSNTTD :AND PL>N -OF .'PRESENTATION Conference . 
*- 
Fifty minutes of this class are not counted as part *of the 96 
hours of classroom instruction but' as a part of'"make-up, 
review and test time". 
o 
i—1 
I* Check Classification Foster. (Classroom instructor). Call 
the roll from this roster to see that all men assigned to 
course are present. Find out if possible where'absentees 
are, , ” 
30 
II, Student Declarations, (Classroom "instructor and assis-- 
tants) Each student must fill out the Student Declaration 
completely and accurately, (Use the group performance 
method for completion of this form. 
10 
III, Issue Books and kirneos. (Classroom instructor and assis- 
tants), and mimeos should be ready*for issue to 
students'before the class assembles. By assembling .one of each 
of the various .books and mimeos and having them ready for 
issue to the students time will be saved and confusion 
should bo' eliminated* Make sure that all equipment 
issued to students is signed for by the students. 
20 
IV,-' welcome to students and explanation of duties and require- 
ments as students, •, 
A, The Commandant welcomes the students to school and 
exp la ins b r ie f ly their p ur p o s e in-being t he r e • 
B, The Training Officer will explain the rules of the 
school and the requirement of the students, covering 
carefully the following items: 
1. Uniform 
2. Cleanliness 
3. Military courtesy & discipline 
4. Hours of study 
5. application to duty and amount of necessary study 
6. Caro of school equipment and manuals, 
7. Cchool disciplinary action 
0. Methods of grading ‘ : 
30 
V. Assignments to Shifts and Kitchens (classroom instructor) 
Thu "shaft" method of operation should be explained to the 
students, every effort must be made to be positive that 
all students understand when, where and how he is to receive 
his instruction-; •. classroom, practical and basic, also, 
all questions the student may have concerning the specialist 
course should be satisfactorily answered at this tie. SUBJECT1 : Hess Management 
TITLE OF PERIOD ; Personal Hygiene and Sanitation 
TEXT REFERENCES : Par 70, 74-78 TH 10-205; Par 70 TM 10-405 
INSTRUCTIONAL AIDS : 
PERSONNEL : Classroom Instructor 
EQUIPMENT : Standard classroom equipment; TF 8-155; Projector 
and Screen; Folic #18A 
TRANSPORTATION : I 
REQUIREMENTS ; None 
TRAINEE'S EQUIB.IENT: Notebook and pencil 
LESSON PLAN ; 
1 PERIOD 1 HOURS (Duration) PIaCEs Classroom 
Tine 
Schedule 
Minutes 
Lecture 
POINTS TO BE PRESENTED AND PLAN OF PRESS'i? AT I ON and 
Training Film 
2 
I. Introduction 
a. Uhy personal hygiene and sanitation is of the utmost 
importance in the Army, 
13, Examples of delays in training, morale of the men 
and actual battles and wars lost for lack of hygiene. 
2 
II, General 
A* How intestinal diseases arc transmitted 
B, The basic Control measures 
1, Water purification 
2. Food protection 
5. 'Waste disposal 
4. Control of house flies 
10 
III. Personal hygiene 
a. Responsibility of the organization commander 
13, Food handler working in messes will keep them- 
selves scrupul msly clean at all times 
C. The uniform of the food handler 
D. F>od handlers will habitually wash their hands 
and clean their fingernails at frequent intervals 
E, Action taken when food handler has any type 
respiratory disease 
F. F >od Handlers Certificate 
• • 
56 . 
• 
IV. Show training film 8-155 
» SUBJECT : Liess Management. 
TITLE OF PERIOD ; Duties and Discipline of Mess Personnel ■ 
TEXT DEFERENCES ; Par, 7.-9, Dec II, TM 10-205, Par, 70-75,'TM 10-405 
INSTRUCTIONAL AIDS : 
PERSONNEL • v‘ * *’ ; ‘Classroom Instructor 
EQUIPMENT : FS 10-97, 10-98, Projector, Screen, Standard Class 
room Equipment* > Folio #18, #1BA 
TRANSPORTATION ) ; 
REQU laJEENTS ) ; None . ... 
TRa INDIES EQUIPMENT : Notebook k pencil ’ . 
LESSON PIRN : ' 
2 PERIOD ..2 .HOURS '(Duration) FLICS: Classroom 
Time 
Schedule 
Minutes 
Lecture 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION • - -and • 
Film. Strip 
2 
1. 
Ins trod notion . . • 
i*.- The 3 active ‘ bf Hess management is the proper pre- 
pare. ticn of nutritious food served in sufficient 
quantity to assure ample portions ‘for every man. 
12 
II. 
Food as a morale builder ." . 
A. Throe It’s, Mess-Hail-Money. 
B. Best of raw foods sent to mess 
1. Should result in best meals. 
25 
Ill 
. Ideal Messing Conditions ’ H 
A, Qualified mess personnel • • 
3. Film Strips 10-97, 10-98 
55 
j 
i 
IV. 
Duties’ and Discipline of Mess Personnel - 
A, Mess Clficcr—must be fully aware of his responsibility 
for a standard of physical fitness and morale . 
arsonthe troops; must be fqmiliar with the'following: 
1, Duties of his subordinates • . 
2, supervision of personnel, 
3* Nutritional-requirements 
;4* Inspection and storage of subsistence. 
5# Methods of cooking and. preparation. 
6. Moss, sanitation and, accounting, 
B, Moss Sergeant. Keyman in the organization. * 
1, He should be a leader 
2', Ho must be familiar with all phases of cooking. 
3, Know the following; 
a. Inspection and storage -of food 
b . N ut r it ion " and mo n u pro par a t i on 
c# Moss sanitation and carp .of equipment 
4, forking knowledge.of mess accounts and records, 
C. Cooks* ’ ' ■’ * 
1. Possess initiative 
2* Conscientious 
3, Thorough knowledge .of cookery.: * 
4, Capable of directing work in the kitchen. 
5, Assistant to" moss sergeant • • w, • 
D, Baker . 
E, Dpning Room Orderly 
F, K it c hen Polic 0• 
3. 
V. 
Questions. 
3 
VI. 
assignment of next day’s lesson. SUBJECT : Mess Management 
TITLE OF PERIOD : Kitchen Management and Administration 
TEXT REFERENCES : Par. 70-75 Sec VI TM 10-405; Sec III-XI TM 10-205 
INSTRUCTIONAL AIDS * 
PERSONNEL ; Classroom Inst motor 
EQUIPMENT : Standard Classroom Equipment, Folio #18, #18A 
TRANSPORTATION ): 
REQUIREMENTS ): None 
TRAINEE'S EQUIPMENT; Notebook and pencil 
LESSON PLAN 
3 PERIOD 2 HOURS (Duration) PUCE; Classroom 
, Tine 
Schedule 
Minute s 
i 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION Lecture 
3 
I. 
Introduction - The necessity for having a definite plan 
of work in cooking. 
50 
1 
! 
! 
I 
| 
ii 
. Four steps in planning of cooking 
A• Menu 
1. Study menu in advance 
2* Know the time required to complete menu 
3« Refer to cook book for recipes 
4. Well laid plan to prepare the meal 
B. Preparation (assembling of foods) 
1. Have all necessary equipment at hand 
2, Assemble all ingredients needed for preparation 
3« Regulate stoves 
4. Stress time saving factors 
5. Reduce number of utensils used 
Co Cooking (actual preparation) 
!• Remember how it was prepared before 
2. Try to improve over the last preparation 
3* Be alert, watch others for time and labor saving 
methods. 
4». Prepare first, foods that require longer cooking 
5* Know type of heat cookery required for food 
6. Seasoning of foods 
7• Avoid ove r cooking 
8. Use of too much liquids in cooking 
D. Se rving 
1* Two methods of serving in Array Mess 
a« Cafeteria style 
b. Family style 
c. Advantage and disadvantage of this method 
do Se raring 
e. Equal distribution 
f. Garnishing 
g« Instructions to serving personnel 
10 
III 
. Cleanliness of personnel 
A. Haircut, nails, clothing 
12 
1 
1 
i 
IV. 
Inspection of foods 
A. For quality 
B. For quantity 
i EG 
j 
i 
I 
i 
v. 
Mess accounting (very briefly) 
A. How rations are drawn 
B. Blotter records 
C. Computation of Garrison rations 
1. Comparison with field rations 
; 3 
VI. 
Questions 
i 2 
VII. 
Assignment of next days lesson. SUBJECT : Mess Management 
TITLE OF .PERIOD. , : . Car© and, .Operation of M 193.7 .Field Range 
TSXI' REFERENCES ; Par 78, TM 10-405 
INSTRUCTIONAL AIDS ; 
PERSONNEL : Classroom Instructor 
EQUIPMENT : Standard classroom equipment; TP'10-1104, 10-1105, 
Screen, Projector, breakdown M1937 Fire Unit 
TRANSPORTATION ' : ■ “ 
REQUIREMENTS ; None ' ' *' 
TRAINEE rS EQUIPMENT ; Notebook and pencil 
LESSON PLAN 
4 PERIOD 2 HOURS (Duration) P3Na.CE; Classroom 
Tine 
Schedule 
minutes 
POINTS T 
0 BE 
Training 'Firm T 
PRESENTED AND PLAN OF PRESENTATION Lecture 
Demonstration 
i 
1 5 
1 
j 
I. 
Introduction 
A. History of manufacture 
B. Its place in modern warfare 
C. It s c onst ruc t i on 
D. Its importance to the students 
I 10 
} 
j 
. 
, 
i 
II. 
Description 
A. Principal parts 
1. Cabinet 5. Cradles for pots 
2* Pots ■ . a. Graphite 
3. Fire Unit 6. Splash Lids 
4. Roasting pan 7. i/ood burning grate 
8, Sheet pans 
9. Tool Box 
B. Positions of fire unit for cooking (3) 
1. Boiling 
2• Deep fat frying - 
3. Roasting 
4. Baking 
5. Griddle 
6. Use of wood burning grate for emergency cooking 
13 
• 
1 
III. 
Care of Range 
A* Cleaning of cabinet 
1. Haterials used 
B. Cleaning of Fire Unit 
1. Point but the principal parts 
2. Mirror and shield 
3. Burner arms 
4. Generator and filter caso 
a. Filter disc 
b. Graphite 
5. Fuel valve 
6. Flame valve 
C. Use of tools 
7 
i 
IV. 
Gasoline (Emphasis on safety precautions) 
DEMONSTRATION: 
A. Types used 
1. Lead 
B. Mixture of air and gasoline 
C„ Flow of gas through the fire unit 
1. Refueling 
2• Tank 
3. Tubes 
4. Generator 
5. Flame and fuel valve iTin© 
‘Schedule) 
[Minutes j 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION 
1 , i 
i 18 i 
V. Operation of the Fire Unit 
\ i 
A. Close all valves 
I 
B. Refueling 
i 
i 
C* Air pressure 
1 ! 
i 
D. Lighting procedure 
E. Some of the common errors made 
i 5 
VI* Conversion type burner - point out principal changes 
37 
I 
VII. Show TP 10-1104, 10-1105 
3 
f 
VIJJ. Questions 
| ! 
2 | 
1 ■ i 
K. Assignment of lesson for next day SUBJECT : Mess Management- / 
TITLE OF PERIOD •■■■ : Storage and care of Mess Equipment and Inspection 
of Mess Halls 
TEXT REFERENCES 5 TM 10-405; Ar 40-205, Ar 40-590, Ar 245-5, Fm 21-10 
par 71 Tm 10-205 
INSTRUCT 101UL AIDS t... 
PERSONNEL s Classroom Instructor 
REQUIREMENT ; Standard Classroom Equipment, FS projector. Screen; 
FS 8-60, Folio 
T RAN > P 0Rf 1 AT I (II) . 
REQUIR MENTS) ; None 
TRAINEE'S EQUIBlENT •; Notebook &’ Pencil 
LESS HI PLuJI : 
5-PERIOD 2 HOURS (DURATION) PLaCE; Classroom 
x me 
Schedule' I3 
Minutes - 
01 HIT, 
•’0 BE TESBHTED AITD PLaII OF PRESENTATION Lecture 
5 
I. In 
treduction 
! 
A. 
Vifhy are messes inspected? 
{ 
1. 
To see that men get ut. adequate amount of good 
i 
wholes one food 
' i 
2. 
To. insure maintenance of high standard of sanitat ion 
' I 
5. 
To see that government property is properly used 
1 | 
and maintained 
f • ! 
' I 
lx * 
To check the efficiency of moss personnel 
t 
i d j 
II. Exterior of’ mess hall 
! 
A* 
Gar 
huge rack 
! 
i 
1. 
.Should be thoroughly cloan--no garbage spilled on 
rack or ground 
i 
1 i 
2, 
All garbage properly separated, all cans covered. 
I 
j 
cans not filled within four inches of top 
3. 
Surrounding area should be carefully policed 
3. 
Fly 
control 
1. 
Have at least one suitable fly trap at each entrance 
1 
. 
and at least one on garbage rack. These traps will 
be baited with fermented bait only. Change bait 
frequently. 
10 
III. Storage 
. ■ 
A. 
Storeroom. 
i 
1. 
Checked for ventilation, coolness, light, cleanliness. 
| 
insect infestation, to see that old stock is used 
• 
first and that all food is stored on shelves or 
' «■ 
dunnage. 
B. 
Ref 
riterator 
1. 
I'lust bo cleai,, orderly,- and sweet-smelling 
i 
2. 
liust not be overloaded 
t 
3. 
All food wili.be stored, to•insure-maximum air 
. 
circulation 
4. 
Carcass meat should be hanging on hooks; pieces not 
- 
touching 
5. 
All food except me- .t and fresh vegetables should be 
j 
kept covered 
t 
6. 
Keep doors closed; avoid continual trips to refrigerator 
7, 
Keep foods that give off strong odors and those that 
i 
absorb odors separated if possible. 
8, 
Maintain 42° F. temperature as a maximum in mechanical 
■refrigerator and maximum temperature of 50° F, fbr 
ice-cooled boxes. Tine 
Schedule 
Minutes 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION 
10 
TV. Care of equipment 
A. Standard kitchen equipment 
B. Auxiliary appliances 
1. Slicing machines 
2. Grinders 
3. Choppers 
4. Mixing machines 
5. Potato peeler 
25 
V. Kitchen 
A. Ranges 
1. Army Range $5 
a. Explain proper method of firing; CAUTION: 
Fire from front only - check damper frequently 
when fire is started - do not overheat. 
b. Keep ranges clean and free from excess grease, 
2. Army Gas Range 
a, Explain operation of this range; lighting, 
r regulation of heat, cleaning procedure, 
b. Do not attempt to repair this range - make 
report to proper agency, 
B, Utensils 
1, Black iron pots and pans 
a. Explain proper method of blueing in and 
re-blueing 
2, Metal platters, pitchers, hasting spoons, etc, 
b. Keep clean, free from grease. 
3• Knive s 
a. Cooks are responsible for kitchen knives. So 
do not soak in water - handles will be damaged* 
; Store in suitable rack. 
10 
[ 
I 
VI. Washing of silver and dishes 
A, Must be washed according to AR 40-205 with no except- 
ions . 
3, Units using mess gear must also follow AR 40-205; 
(Instructors should be familiar with this AR) 
! 10 
I A 
VII, Dining Room 
A* Dining room tables 
1, Clean, free from food particles and chewing gum, 
B, Dining room floors 
1. Cleaned after each meal 
2. Free from grease and food particles 
3. Check cracks in floor 
C. Food handlers examinations 
1, Must be renewed each 30 days on all permanent 
Food Handlers. 
2, Copy of this report must be posted in mess 
hall at all times. 
15 
| VIII. Show F3 8-60 
8 
i 
| IX, Questions 
2 
i 
1 X, Assignment of next days lesson, 
i SUBJECT.. , - Mess..Management. ■ - ••• 
TITLE OF PERIOD : Methods of'economy (i) 
TEXT REFERENCES' : TM 10-205, MLS & MB Charts, Par 75-82 TM 10-405, 
?JD Thg Cir 118, 2 Nov 1943 
INSTRUCTIONAL aids 
PERSONNEL : Classroom Instructor 
|> EQUIPMENT t Baloptican, Screen and FS 10-123/ FS 10-127; Standard 
1 classroom equipment 16mm Projector - TF 10-1291, Folio #7 
TRANSPORTATION ) : 
REQUIREMENTS ): None 
TRAINEE fS EOJCIFMENTj Notebook & Pencil , , ‘ 
LESSON PLAN : • \ , • 
7 "E RI CD _2_JI0URS (Duration) • PLACE: Classroom 
Time i 
Schedule 
« Minutes 
. ’ • - Tng Film 
POINTS TO HE PRESENTED AND PLAN OF PRESENTATION Lecture 
Film Strip 
! 10 ; 
I. 
Causes of Food Wastes in the Array 
1 1 
, j 
A. 
Drawing of rations when men were absent from meals 
| 
D. 
Disliked Foods 
1* Disliked foods can be made acceptable by trying 
different methods of preparation 
2. By informing the men of the importance of proper 
| 
diet 
c. 
Deficiencies in mess management 
1. Letting food spoil by improper storage 
i 
2, Poor preparation of food which will result in loss 
of much nutritive values 
3. Improper cooking which will result in food being 
■ 
less palatable 
! 
4. Improper serving methods which wall spoil the 
appearance of a meal 
■ 
5. Not utilising leftovers 
; 20 
II. 
Methods of Gontroling Food Wastes 
; 
A. 
Get proper amount of rations„ Do not overdraw 
B. 
Take unto consideration local functions, weekends. 
payday, or anything which may result in men being 
absent from ire a Is 
1 
C. 
Handle food carefully and avoid bruising 
j 
D. 
Store perishables in refrigerator immediately to 
* 
keep from spoiling 
! 
E* 
No food should be removed from storage until time 
»> 
for preparation or cooking 
‘ i 
F. 
Don't prepare more than needed for the meal 
G. 
Take care not to prepare to far in advance 
H. 
Use G.I. methods of boning meat. It will keep waste 
to a minimum 
i 
t 
i 
1. 
Use all bones for stocks or seasoning 
- 
i 
J. 
Excess fats should be rendered and untilized to the 
best advantage 
1 
| 
I 
K. 
Celery tops and other vegetables trimmings should be 
1 
used for soups, stew, etc. 
i 
L. 
Never overcook foods 
M. 
Use liquids from canned foods for gravies, stocks, etc. 
i 
N. 
Use Imagination when cooking. Don’t make meals 
i 
i 
i 
monotonous 
1 15 
t 
i in 
• Serving Meals Properly 
a 
( 
A. 
Serve food hot or cold as intended 
✓- 
j 
B. 
Don’t be sloppy when serving cafeteria style 
C. 
Try and garnish food to add attractiveness or eye 
i 
1 
j 
appeal 
j 
j 
i 
D. 
Don’t allow men to take more than they can eat 
i 
i 
E. 
Utilize leftovers by combining with other foods and Time j 
Schedule’ 
| Minutes! 
POINTS 
TO BE PRESENTED AND PLAN OF PRESENTATION 
Lecture 
* 
i 
< 
1 
I 
using at next meal or as soon as possible 
24 hrs) 
(within 
o 
rH 
IV. Mess H&ll Technique 
A. Make a dining room out of the mess hall by installing: 
1. Curtains 
2. Pictures 
3. Music 
4. Paint (where regulations permit) 
B. Allow smoking in the mess hall 
1. Provide necessary ash trays 
2, Allow men to linger over food-, talk or read mail 
45 
V. Show 
FS 10-123, 10-127 & TF 10-1291 SUBJECT j Mess Management 
TITLE OF PERIOD : Methods of Econony '-(2) ' ■ 
TEXT REFERENCES : TH 10-205; W Tng Gir 118, 2 Nov 1943; NLS Sc MB 
, . - Chart ■ ‘ ; 
INSTRUCTIONAL AIDS 
PERSONNEL : Classroom instructor 
EQUIPjTENT : Projector, screen, FS 10-122 , iFS 10-123, Cookes 
■ ■ Worksheet'for each student . Folio #7 
’ TRANSPORTATION )? , ' *' . ; 
'*• 'REONIREIIENTS )t None * - 
TRAINEES EQUIPJflNT: Notebook and pencil ‘ 
LESSON nLAN 
0 period 1 HOURS (Duration) PLAGE: Classroom 
Tins 
Schedule; 
1 Minutes1, 
— Lecture V 
r,0INTS TO' SS PRESENTED AND PLAN OF PRESENTATION FilmStrip 
Application 
1 
5 'J 
i i 
; i 
I* 
Introduction 
A. Reasons for conservation of food 
• 1.: :Armed forces consumption 
: . 
i 
- •• 
2. Percentage of waste 
3. Lend lease . _ 
1 3 
! 
II. 
Follow menu 
A. Only necessary changes 
1. Balance menu - 
i 5 
! 
i 
i 
» 
1 
Ill 
- 
; - 
. Head counts 
A. Draw only the food needed 
B« Make the count accurately 
G. Uniform method of counting 
D. Form to record counts ■ ■; 
E* Basis for future requisitions 
203C: 
i 
1 
IV. 
4 
Cook's Work Sheet 
A, Why it is used 
B, Proper method of making entries. 
C, Give each student a blank work sheet 
1. Use current menu 
I 
i 
1 
I 
2, Instructor will similate cooking time, waste, etc. 
3. Each student will complete the sheet A 
10 
i V. 
FS 10-122. 10-123 ' 
5 
Vi 
Discussion of the completed work sheets 
1 2 
1 
t 
! vii 
t 
Assignment of lesson for next day SUBJECT t Nutrition 
TITLE OF PERIOD : Elements of Nutrition 
TEXT REFERENCES : Par. 17-24, TM 10-205; Sec. II TM 10-405; 
National Live Stock and Meat Board Lecture. 
Foodstuffs Mimeo 
INSTRUCTIONAL AIDS : 
PERSONNEL ; Classroom Instructor 
EQUIPMENT ; National Live Stock & Meat Board Nutrition Chart, 
Standard Classroom Equipment Film £trip projector, 
TRANSPORTATION : Screen, FS 8-52 & FS 8-53 FoIio :i' 
REQUIREMENTS : None 
TRAINEE ?S EQUIPMENT: Notebook and Pencil 
LESSON PLAN 
1 PERIOD 1 HOURS (Duration) PLACE: Classroom 
Time j 
Schedule] 
Minutes! 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION lecture 
r o 
5 ; 
i 
i. 
Introduction of Elements of Nutrition 
A. Why it is important to the soldier 
B. The emphasis placed on nutrition‘in the A mgr Menu 
6 1 
1 ; 
. i 
i 
t 
ii. 
Functions of Foods in the Human'Bod(y 
A* To furnish energy 
B* To build and repair body tissue 
C. To regulate body processes 
; lo 1 
| ; 
j 
i 
i 
j 
j 
I 
i I 
in 
. Food Classification (Foods are classified by their 
functions as well as the nutrients they contain. The 
six essentials are?) 
A. Fats 
E. Carbohydrates 
C. Proteins 
D a Mine rals 
E, Vitamins 
F. Water 
1 7 ! 
i 
IV. 
Proper use of the six Essentials 
A. For adequacy 
B. For balance 
1 i 
■Cm To retail nutritive value of foods in cooking 
15 
Y. 
Show TF C- o?. and TF 8-53 
5 
j 
i 
VJ 
Summary- Stress the proper use of the six essentials 
and their pur nose in the army menu 
2 
; 
i i 
VII 
Assignment of lesson for next day SUBJECT : Nutrition 
TITLE OF iERIOD : Menu Making and Checking 
TEXT REFERENCES : Sec'll TM 10-405 
INSTRUCTIONAL AIDS ; • '• 
PERSONNEL : Classroom Instinct or 
EQUIPMENT • : Standard Classroom Equipment, Monthly-QM*Menu, 
National Livestock & Meat Board nutrition chart,, . 
film strip projector, screen - FS & &i'27 lO-ipy 
TRANSPORTATION); ‘ Folio 
REQUIREMENTS ); None . 
TRAINEE’S EQUIPMENT: Notebook and Pencil 
LESSON PUN ; _ . 
2 PERIOD 2 HOURS (Duration) ■ PLACE: “ Classroom ... 
1 Tine , 
(Schedule ( 
i Minutes' 
POINTS TO BEPRESENTED AMD' PLAft OF PHESEMTATIQN and 
-• * " :i Film Strip 
15 j 
i 
I. 
Building the Array Menu • . 
A. Origin • • . t 
B • Buildup 
C. Rations, contracts, and purchases for the menu 
23 
1 
I 
! 
II. 
The Array Menu 
A. Nutritional factors of army menu—use nutrition 
chart • 
B. Balanced and adequate diet 
1. Explain the difference between the two terms 
2* The'necessity that diet be both balanced and 
adequate 
C. Substitutions and additions 
1, Substitutions and additions 
.2, Additions must benefit menu 1 
D* Importance of variety and originality in menu 
t 30 
Ill 
i 
1 
. Discussion-—Instructor will go. through a one day menu, 
item by item, with students discussing nutritional 
factors—nutrition, volume and bulk (use the National 
Livestock and Meat Board chart). • , ; - 
30 
XV. 
Show Film Strips 8-52 and 10-127 
2 
V. 
* 
Assignment of Next Days Lesson SUBJECT ! Nutrition 
TITLE OF PERIOD ! Study of recipes 
TEXT REFERENCES : Sec I, Ch. 2, Sec II, TM 10-405 
INSTRUCTIONAL AIDS 
PERSONNEL ; Classroom instructor 
EQUIPMENT i Standard Classroom equipment 
Folio $8 
T RAMS PORT AT ION ): 
REQUIREMENTS ): None 
TRAINEE rS EQUIPMENT: Notebook and pencil 
LESSON PLAN ; 
_3 PERIOD _2 HOURS (Duration) PLACE; Classroom 
Time ! 
Schedule', 
Minutes'" 
Le cture 
POINTS TO EE PRESENTED AMD PLAN OF PRESENTATION and 
Discussion 
I' 
3 ' 1 
1 ! 
i 
( 
I. 
Introduction 
A. Recipes are a guide 
B. Don*t be allergic to a new-recipe 
15 
t 
1 
1 
I 
i 
1 
i I 
II. 
Re cipe s 
A. Always test an untried recipe 
B. Careful menu planning means studying of recipes 
C o Fu mis h variety 
D. Utilization of all foods 
1* Forced issues 
2, Unpopular foods 
E. Food is prepared for the majority 
F«» Methods of preparation 
G. Time element 
1 72 ! 
\ 
\ 1 
! ! 
T t 
i 1 
■| 
I 
1 
I 
Ill 
. The instructor will call on each student to give a 
recipe for preparation of foods 
The following list of foods should be covered 
A. Soups G. Sweet dough 
B. Meat dishes H. Hot breads 
C. Gravies and sauces I. Rolls 
D. Fish & sea food Salads and dressing 
E. Vegetables K. Beverage 
F. Desserts 
Check the recipes discussed with the A ray Cook Book 
and discuss the merits of each. 
5 
IV. 
Left overs 
A. Never serve a left over in its original form 
B. Study the possibility of left overs in menu planning 
G. Serve within 24 hours if possible 
3 
i 
t v. 
Questions 
i 2 
VI. 
Assignment of lesson for next day SUBJECT : Nutrition 
TITLE OF PERIOD ; Hations (X) 
TEXT REFERENCES s Pur 66—69 TM 10—405, Extract Notes on Rations, 
' * ■ TM 10-205 
INSTRUCTIONAL AIDS s • , . .. . " 
PERSONNEL : Classroom Instructor 
EQUIPMENT j Standard Classroom equipment, projector, screen, 
TF 10-1216, Ration Display Boardsy -Folio ?/2 
TRAMS PORTATION ): 
REQUIREMENTS )j None 
TRAINEE fS EQUIPMENTS Notebook and pen-cil 
•LEaSOJM.PL/U...... ; 
4- PERIOD 1 HOURS (Duration) PLACEs Classroom ■ 
Time 
Schedule 
, Minutes 
Lecture . 
POINTS TO HE PRESENTED AND PUN OF PRESENTATION’ Visual- aids 
10 ■; 
I. 
Garrison Rations 
A. 39 components , , 
B. Computing the cost 
C. Requisition and issue 
D. Where and when it is used 
! 4 
II. 
Turkey Ration . - 
i 8 
♦ 
! 
' 
Ill 
, Field Rations A & B 
A. Close resemblance of A to ration 
1, Where it is used 
B. Definition of B Ration 
1. Where it is used 
C. Difference between A & B 
1 
14 
1 
IV. 
Emergency Rations 
A. Purpose, use and makeup pf C Ration 
B. Purpose, use and makeup of D Ration 
C. Purpose, use and makeup of K Ration 
D* Purpose, use and makeup of 10 in 1 Ration 
! 12 
j 
V. 
Show TF 10^1216 
i 2 
i 
VI. 
Assignment of lesson for‘next day 
. * . ' *f SUBJECT : Nutrition 
TITLE OF PERIOD ; Rations (2) 
TEXT REFERENCES : TM 10-405, Par 0-15, TM 10-205, TM 10-379, Chap 
III, IV and V, "Issuing Meat by the Unit Supply" 
INSTRUCTIONAL AIDS ; TM 10-215 
PERSONNEL : Classroom Instructor 
EQUIPMENT : Standard Classroom equipment. Film Strip Projector 
Screen, FS 10-94, 10-95, 10-116, 10-131 Folio n2 
TRANS POR TAT ION ) : 
HEQU IPlEMENTS ) ; None 
TillINEE1S EQUIPMENT : Notebook and pencil 
LESSON PLAN ; 
6 PERIOD 1 HOURS (Duration) PLACES Classroom 
Time 
Schedule 
Minutes 
Lecture 
POINTS TO m PRESENTED AND PUN OF PRESENTATION and 
Film Strips 
i 
3 
. 
T 
. 
Methods of drawing rations 
A, Purchase of selected items either at QM or.in out- 
side markets (garrison ration) 
B, automatic issue from Camp QM (Field rations) 
C, Railhead distribution when on maneuvers or in 
combat. 
[ 22 
• 
II. 
The ration breakdown 
A, Two cardinal principles 
la Avon distribution 
2« Quick d elivery. 
B, In garrison ration distribution , 
la staples direct from units 
2# iPLl carcass meat broken down in one of the organi- 
zations messes and distributed 
C, In the field 
1. Supplies brought to a railhead? beach head, or 
truck head, 
2, Breakdown to units made from a bulk breakdown 
point someplace near railhead, 
3# Type cf distribution 
a. Railhead or truck head 
b. Unit distribution 
c« D ump d is t rib ut ion 
d. Combination distribution 
4a Type cf breakdown 
a. Unit breakdown 
ba Item brakdown 
20 
Ill 
• Show film strips 10-94? 10-95? 10-116, 10-131 
2 
IV. 
questions 
3 
V. 
assignment of next day's lesson a SUBJECT i - Nutrition 
title of period . ,,. i nations (3) 
TEXT REFERENCES ; ED Cir 158 and ED Cir 1?!, TM 10X205 TM 10-405 
INSTRUCTIONAL a IDS : 
PERSONNEL : Classroom instructor . • r 
EQUIPMENT : Standard Classr om instructor i| -t, ■■pro-sector, 
screen, IF xG—12x5 5 10-1L3 r ♦ -Folio x;E. . .., ■• •• 
TRi ITS FOR LuT ION ) ; 
KSQUU-tBiBNTS ) ; None , 
TRAINEEfS S EIPNENT : No ebook and pencil 
LESSON PLAN : ■ ■ 
PERIOD’ ’ '2'" HOURS (Duration) .PL.CS; ■. Classroom- . " 
Time j 
.. .... ...,.. ■ 
Schedule 
Minutes' 
-- "TOBfs’TO 3E PRESENTED sND OF • Lecture 
‘ • ' r 1 ■ -v: . . • _ 
1 i 
3 
i 
I. 
Introduction 
A, Reason for Cir, 171 and.. 150-; •. ■ 
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II. 
Circular 158 
A, To whom does it apply ■ 
B, Ration’request 
C, Basis for issue 
1. Cir, 171 - • * ; 
D, Ration cycle 
E, Percentage deduction 
F, Distribution of rations 
G, Inventories 
1. Turn in of excess supplies. 
H, Exhibits 
1, Exhibit A, 
a. Initiated in the company 
• 2, Exhibit B. •. 
a. ..Consolidated Rat ion. request ■ 
10 
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Ill 
, Menu . 
A, Method of issue ;, 
B, Value 
C, Nutrionally balanced • 
D, Variety ’ 
E, Substitution ... ... 
35 
IV. 
Orientation and shoring TF 10-1215., 10-1237. •’ 
3 
V. 
Discussion of Training Films . , • • 
2. 
VI. 
assignment of lesson for next day., SUBJECT : Mess Management 
TITLE OF PERIOD : Inspection and Storage of Foods 
TEXT REFERENCES ; Par 34“53 TM 10-205; Par 4-15 TM 10-405; Par 1-92 
TM 10-210; FM 21-40 0 
INSTRUCTIONAL AIDS s 
PERSONNEL : Classroom Instructor 
EQUIPMENT t Standard Classroom Equipment, - - ? 
TRANSPORTATION ): 
REQUIREMENTS ): None 
TRAINEE’S EQUIP!CENT: 
LESSON PUN * 
6 PERIOD 1 HOURS (Duration) PUCE: Classroom 
Time 
Schedule 
Minute^ 
POINTS TO BE PRESENTED AND PUN OF PRESENTATION Lecture 
T 
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Responsibility of inspection of foods received 
A. Mess Officer 
B. Mess Sergeant 
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Storage facilities 
A• Re frige rat ion 
1* Teraperature 
2, Ventilation, humidity, air motion 
Cleanliness 
B« Storeroom 
1. Dunnage 
2. Ventilation 
3* Shelving 
4 • Bins 
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III 
. Storage of perishables 
A. Vegetables 
1, Trimming 
2, Those vegetables that require refrigeration 
3, Avoid over crowding 
4* Odorous and non-odorous foods 
B. Meat and dairy products 
1. Proper methods 
2, Over crowding 
3* Storage of butter and eggs 
4« Storage of milk 
C. Bread and pastry 
D. Storage of left overs 
E. Enov .o . o 
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IV. 
Storage of non-perishables 
A. Canned foods 
1. Shelving 
2. Rotation 
3. Turnover 
4. Keep related items together 
B. Staples 
G. Condiments 
5 3 
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V. 
Questions 
1 2 
VI. 
Assignment of lesson for next day. SUBJECT ? Food preparation and serving * 
TITLE OF-PERIOD ■ - i" Principles and Practices of Cooking (1) 
TEXT REFERENCES : Pars 1-4 Sec IV Ch 1> Pars 51-55 & 64 TM 10-405, 
TM 10-410, TM 10-411 • 
INSTRUCTIONAL AIDS 
PERSONNEL : Classroom Instructor 
EQUIPMENT j Standard classroom equipment 
TRANSPORTATION ): 
HEQUIRElfENTS ): None 
TRAINEEfS EQUIPMENT: Notebook and pencil 
LESSON PUN : 
1 PERIOD 1 HOURS (Duration) PLACE: Classroom 
Tune 
Schedule 
Minute s 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION Lecture 
3 
; 
I. 
What is cooking? It is the art of preparing food for the 
nourishment of the body 
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II. 
Application of heat to food 
A. Results 
1. Hardens protein 
2. Breaks down starch cells 
3. Increases palatability 
4. Kills disease organisms 
5. More appetizing 
B• T© mpe nature s 
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Ill 
• Briefly relate the different methods of cooking. 
(They will be covered thoroughly in the second period 
of this subject) 
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IV. 
Baking—is cooking in diy heat in oven or under coals 
A. Object of baking 
1. Nutritive value consumed 
20 Palatability 
3. Attractiveness 
4. Moral factor 
B. Glasses of bread 
1, Fermented 
a. Plain dough 
b. Sweet dough 
2. Un fermented , 
a0 Biscuits, Muffins, corn bread, etc 
C. Ingredients 
1, Flour, hard, soft, and all purpose 
2, Yeast, compressed, dehydrated and dry 
a* Action of yeast in dough 
D. Fermentation 
1. Alcoholic 
2. Acetic 
3o Lactic 
E* Shortening 
1, Increases nutritive value and flavor 
2* Retains freshness longer 
3o Tenderness of crust 
F. Milk 
1, Flavor, color and keeping qualities 
G 0 Baking powde r 
la Leavening agent 
a. Quick 
b. Slow 
H. Eggs Time 
Schedule 
Minute s 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION Lecture 
1. Value 
a. Leavening agent 
b. Volume 
3 
V. Questions 
2 
1 
VI. Assignment of lesson for next day SUBJECT i Food preparation and serving 
TITLE OF PERIOD ; Principles and practices of cooking (2) 
TEXT REFERENCES ; See I, Par 51 thru 54, See IV, Par 43, Hi 10-405; 
Par 25, Sec V, Til 10-205; TM 10-406 . 
INSTRUCTIONAL ..IDS ; ■' : "El, .' 
PERSONNEL : Classroom Instructor 
EQUIPMENT : National Livestock & Meat Board Nutrition Charts; 
Film Strip Projector; Screen, FS 10-97; Standard 
TRANSPORTATION ) : Misc F, 7S? Folio 431 Classroom Equipment 
PERU dSMSNTS ) ; None 
TFMINEEfS EQUIPMENT : Notebook & Pencil . > ■ . 
. LESSON PL4N 
PERIOD 2 HOURS . , (Duration). PLACE:- -Classroom - ; • 
Time 
Film Strips 
Schedule) 
! ;P0BT3 
TO m riiBSBN.TSD,.AMD.- PLAN OF-■ -PUSSENT/tT-ION 
'Minutes! 
, Lecture 
- ! 
I. Importance of cooking 
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The part it plays in (l) Morale* 
(2) Health 
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B. 
Purpose of cooking v 
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G, 
Looking defined 
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D. 
Show FS .10-97' ' 
ek ! 
II, Practice of cooking 
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Cooking in general 
1, Art and skill 
, 2* Variations in cooking times 'arid temperatures 
3* Preparation-and cooking 
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B. 
Lothods of cooking and terms'defined 
. (by question and answer'define all terms used in cook- 
ing, found in Par 52 TH 10-405) ’ 1 
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C. 
Use of heat in cooking 1 
1. Temperatures and times 1 
2* Frying 
3* Cooking in water ; 
4# 'Uniformity in food size in c60king 
5• Cooking in fat 
16 1 
D. 
Seasoning of foods 
III. Show Misc. F. 72? 
8 
■XT. £ 
ummary ' • ’ 
; 
Stress the importance‘of cooking temperatures, uses of 
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ator, and proper seasoning of food . 
2. i 
1 
. V, assignment of Its son for next day SUBJECT : Food preparation and serving 
TITLE OF PERIOD ; Preparation, of food for cooking 
TEXT REFERENCES : Par 51-15 TM 10-105, Par 54-61, TL 10-205 
INSTRUCTIONAL RIDS ; 
PERSONNEL ; Classroom Instructor 
EQUIPMENT ; Standard Classroom equipment, Fo projector, 
screen, FS 8-52 Folio 
TR4NS PORT/ .TION ) : 
REOUIRELIINTS ) ': None 
TRAINEE'S SHIPMENT : Notebook and pencil 
LESSON PL4N 
3 PERIOD 2 HOURS (Duration) PIECE; Classroom 
Time , 
Schedule! 
Minutes i 
Lecture 
POINTS TO BE PRESENTED AND PUN OF PRESENTATION and 
Film Strip 
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I• Introduct ion 
A. Reasons for advance preparation 
1. Element of time 
2, Reduce waste 
3* Planned routine. 
7 
IX. Storage prior to preparation 
n, Refrigeration 
B. Storeroom 
50 
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III. Preparation 
i-i. Inspection of food as to quality and quantity 
B, Feeling and trimming of vegetables 
1, Washing and soaking 
C, Boning, cutting, and tying meat 
D, Nutritive value lost 
E, Rocipe to be used 
F, The length of time before meal 
G, Seasoning 
H, Use of water 
I, Cutting of salads and fresh vegetables 
J, Functions of food 
K« Combinations of food 
10 
IV, Preparation for different methods of cooking 
A, Dry or. moist. 
10 
■ 
V. Prevention of waste 
A, Excess triming due to: 
1, Bruises 
2, Improper storage 
3• No refrigeration 
4. Insects 
i 
15 
i 
VI. Show FS 8-32 
3 
VIIQue st ions 
2 
VIII. assignment of lesson for next day. SUBJECT : Food Preparation and .Serving ■ ;■ 
TITLE OF PERIOD • .Breakfast Foods- •— “ ' 
TEXT REFERENCES : TM 10-405 Par 5-9-38-41. 
INSTRUCTIONAL AIDS : . 
PERSONNEL : Classroom instructor 
EQUIPMENT : Standard classroom equipment, Food Charts, California 
Fruit Growers Exchange Pamphlet, Vitamin Charts. 
TRANSPORTATION ): Polio .v3'2‘ 
REQUIREMENTS ): None 
TRAINEE'S EQUIP! ENT : Notebook and Pencil 
LESSON PLAN * 
4 PERIOD 2 HOURS (Duration) PUCE: Classroom 
; Time 
Schedule 
| Minutes. 
POINTS 
TO BE PRESENTED AND PLAN OF PRESENTATION Lecture 
1 2 
t 
. I. Introduction 
! io 
II. Importance of a well balanced breakfast 
, A. Carbotydrates and fats 
B# Proteins 
C• Minerals 
D. Vitamins 
10 
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III. Importance of properly prepared breakfast 
A. Palatability 
B. Nutritionally stable 
C. Satisfaction 
1 1 
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IV. Types of breakfast foods 
A. Fruits 
1. Fresh 
2. Canned 
3. Canned fruit juice 
A, Use in cereals 
B. Cereals, hot 
1, Oatmeal 
2, Cream of wheat 
3, Farina 
C. Cereals, dry 
1. Corn flakes 
2a Pep 
3* Rice Kris pies 
4, Bran flakes 
5, Shredded wheat 
D« Meat and egg dishes 
1. Bacon 
2. Ham 
3. Ham omelet 
4. Fried eggs 
5. Scrambled eggs 
6. Boiled eggs 
7. Creamed chipped beef 
8. Plain omelet 
9. Brains and eggs 
10* Sausage Time 
Schedule 
Minutes 
POINTS TO 
BE PRESENTED AND PLAN OF PRESENTATION Lectures 
! 
E« Cakes and hot breads 
1. 
Toast 
2. 
Sweet rolls 
3. 
Griddle cakes 
4. 
Doughnuts 
5. 
French toast 
6. 
Cakes, buckwheat 
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7. 
Cakes, corn 
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V. Questions 
1 2 
VI. Assignment of lesson for next day SUBJECT. s Food preparation and serving - • 
TITLE OF PERIOD r leverage's '" *" ■ 
TEXT REFERENCES s . Par 39-65, TM 10-405, TB 10-405-1 and Mimeo 
INSTRUCTIONAL AIDS 
PERSONNEL j. Instructor 
EQUIP!ENT : - Standard Glass room,Equipment, Folio #4 
TRANS PO RTATION •): ■ - ’ 
REQUIREMENTS ): None . • 
TRAINEE'S EQUIPMENT: Notebook and Pencil 
' LESSON", PL/vN 
_5 PE Id OP X HOURS (Duration) PLACE: -.Classroom 
| Time 
Schedule! 
i>Minutesj 
POINTS 
TO, BE PRESENTED AND PUN OF PRESENTATION Lecture 
| 
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2 
i. 
i 
I, Introduction: • 
A*' Beverages very important to army mess 
B. A groat moral© builae r 
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II# Kinds of Beverages used in Arn$r Mess 
,A« Coffee. 
B. Tea-hot and cold.-- 
C* Cocoa-hot.and cold 
D. Lemonade 
! E. Orangeade 
F. Grape fruitade • 
.G. . Milk 
H. Water 
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III. Making, of Different Beverages 
A. Coffee' . ■ 
,, 1. Most important beverage served in array 
2. ; Gpffee furnished to amy mess is best of quality 
. ' • . - Rules-for making 
1> Keep roasted coffee in air tight container 
a a Loses strength and flavor 
• ,2* Use ground coffee only once 
a#- Gives.a bitter taste when more than ortce 
. , . . : b* Never mix part used grounds with part fresh 
3. Use fresh boiled water 
a3 Bring cold water to a boil 
b.;. Don‘t let it boil too long, will give flat 
taste ••••■•■ 
4. Never have it ready more than 10 minutes before 
serving 
a„ Loses its flavor^—becomes bitter 
5. Never make more than for one meal 
a. Becomes bitter 
b. Loses flavor and aroma 
6e Scour coffee pot after each making 
7. Filter bags washed in cold water and let soak 
in cold water 
C. Proper Quantities 
1. Seven and one half gal of coffee per 100 men 
2. Seven and one half gal of water to 3 lbs of 
coffee 
3* Ratio of 1 lb of cofffee to every 2jgals of 
water 
Do Methods of brewing 
1. Kettle method 
a. Bring cold water to a boil 
b. Place coffee in coffee bag leaving room to \ Time j 
Schedule 
* Minutes5 
POINTS TO BE PRESENTED AND PUN OF PRESENTATION Lecture 
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expand 
c. Leave it in 12 to 15 minutes-submerge bag 
with paddle 
d. Push coffee to back of stove-never let it 
boil after made 
2. Filter or drip method 
a« Bring cold water to boil 
b* Place coffee in filtrator and run the hot 
water through 
1* Run tho coffee' through the filter tho 
same number of titled that you have gal. of water* 
c. Place to the back of stove—never let it 
boil 
3* Pot method 
a* Bring water to boil 
b* Pour ground coffee into boiling water 
c* Stir and let stand 12 to 15 minutes 
d. Pour small amount of cold water into it to 
settle grounds 
E, Tea-iced or hot 
1* Ratio-one and one-half oz. of tea per gal of 
water 
2, Methods of brewing 
a* Bring cold water to a boil • 
b. Place bag in water-leaving room to expand 
c* Allow to remain 5 to 7 minutes 
d* Remove bag and stir tea and serve 
e* In ice tea use 1/3 amount of water—cool 
and add rest of water and ice 
F* Cocoa 
1* Ratio five oz of cocoa to 1 gal of liquid 
2. Method of brewing 50$ 
a* A good ratio is milk andwater 
. b. Make a thick paste of your cocoa, add sugar 
c* Bring milk and water to a boil 
d. Add your chocolate and sugar paste and serve 
e. For iced, cut down on your water 
G • Lemonade—orangeade —grape fruitade 
1, Ratio-to taste of cook 
2* Method of making 
a* Remove the juice from, fruit 
b. Add to cold water 
c* Add sugar and ice to taste, 
u 
IV. Care of Equipment 
A* Methods of cleaning 
B» Cautions in cleaning 
3 
V. Questions 
2 
1 VI. Assignment of next days lesson 
" SUBJECT s Food Preparation, and Serving 
TITLE OP PERIOD „i. Hairy. Products • — ■ 
TEXT REFERENCES : Par 35 & 36 TM 10-405 
INSTRUCTIONAL AIDS i '' 
PERSONNEL i Classroom Instructor 
EQUIPMENT- s Standard’ Classroom Equipment; Film Strip Projector 
and Screen FS 8~56 Polio 
TRANSPORTATION) t 
REQUIREMENTS ) : None 
TRAINEE,S EQUIPMENT ; Notebook & Pencil ’ ' . 
LESSON PLAN 
PERIOD 1 HOURS (Duration) PLAGE; Classroom 
i T in© 
Schedule 
Minutes 
Lecture 
POINTS TO BE PRESENTEE) AND PUN OF PRESENTATION and 
Film Strip 
5 
I* 
Introduction 
A. Nutrients furnished to diet by dairy products 
B. An excellant media for growth of harmful bacteria : 
1. Great care must be given their source 
2* Great care must bo given their storage 
3. Great care must be given their serving 
10 
XI. 
Milk 
A. Fresh milk 
1. Should bo served daily 
2. Use only pasteurized milk 
3. Store at 50° P. or loss 
4. Use only bottled milk when possible 
B* Canned milk 
. 1. 50$ of water removed when canned 
2* Its keeping qualities 
C. Dried Milk 
1« Dry whole milk 
2« Dried skimmed milk 
3. Storage 
4. Methods of reconstitution 
5 
III. 
Butter 
A. Importance in diet 
1. High calorie content 
2» High vitamin A content 
B. Its proper use in army moss 
C« Proper storage 
48 7 
IV. 
Cheese 
A. Natural cheese 
B<» Processed cheoso 
C. Proper storage 
•8 5 
V. 
Ice cream, ices and sherberts 
A. Differentiate between them 
Bo Methods of making 
VI. 
FS 8-56 Time 
Schedule 
j Minut es 
PC BITS 
TO BE 
PRESENTED AND PLAN OF PRESENTATION 
8 
. vij s 
ggs‘ 
A 
. Fresh 
1. 
Types 
2. 
Storage 
3 • 
Uses in cooking 
B 
* Dried 
1* 
Dried whole eggs 
2. 
Dried yolks 
O 
>• 
Dried albumen 
4. 
Reconstitution—Methods of reconstituting will 
be covered in Dehydrated Foods lesson. Mention 
it very briefly here. 
2 
vii* 
Assignment 'of next days lesson SUBJECT ; Pood Preparation and Serving 
TITLE OE PEEL OB ' ; Pish and Shell Pish 
TEXT EBFBEBITGES ; Ear 33, 59 TM 10-*U05;.TM 10.1112 
XHSTEUCTIOKAL AIDS : 
PEESOMBL : Classroom instructor 
EQUIPMENT : Standard Classroom Equipment , Folio #6, Baloptican 
screen and ifllX 
TEAilSPOETATIOU 
EEQUIPEMEETS : Bone 
TEA. LESS * S EQUIPMENT: notebook and pencil 
LBS SOU PLAIT J ..' I'', 
7 PEE IPX) 1 HOURS (Duration) PLACES; Classroom 
..f 
i 
3ime 
Schedule 
linutes • 
- - . ■— 
POIOTS TO BE PHBSB1TTEB Alffi PM OF HIBSEPTATIOE Lecture 
f . . Baloptican -lideo 
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5 
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I. Introduction , 1 
A, Kinds and types of fish 
1. Eresh 
2. Frozen 
3. Smoked 
k. Shell 
a. Clams . 
h. Oysters 
c, Shrimp . ■ 
d, Crab . 
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II* Storage, Inspection and Thawing of Frozen Fish 
A, How fish is delivered to .mess 
B, Inspection of fish on reception at mess 
0* Precautions in storage • 
23, Method of thawing frozen fish •; 
1 
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III, Inspection of Fresh Fish A • : 
A. Bye 
B. Gill s 
C. Insides 
B. Firmness - . • : 
s 
f 4 • , 
IV, Methods of preparation -for cooking. 
A, Scaling 
3, Cleaning 
6, Boning 
10 
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V, Methods of cooking fish 
A, Pan fry 
B, Beep fat f:. y 
C, Baked 
D, Broiled 
j Baloptican Slides 11A 
j VI, Serving Fish 
A, Use of lemon Juice 
3, Use of tartar sauce 
C. Garnishing fish plates 
B. Hot sauces to use with shell fish 
i 
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VII, Assignment of lesson for next day ! SUBJECT ; Food Preparation and Serving 
TITLE OF PERIOD ; Poultry cookery 
TEKT REFERENCES : Par 34 & 58 TM 10-405, FS 8-55 
INSTRUCTIONAL i.IDS : 
PERSONNEL : Classroom Instructor 
EQUIPMENT ; Standard classroom equipment. Film, strip projector 
screen, FS 8-55 > 560, 5ol, Folio #8 
TRANSPORTATION ) : 
REQU.IREMENTS )) ; None 
TRAINEE'S EQUIPMENT: Notebook and Pencil 
LESSON PLAN 
3 PERIOD 1 HOURS (Duration) PLACE: Classroom 
Time 
j Schedule 
Minutes 
. Lecture 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION and 
Film Strip 
3 
I, Classes of Poultry Generally Used 
A, Chic inns 
1* Kinds 
2. Usos 
B, Turkey 
1* Kinds 
2. Uses 
C, Due its and Geese 
1# Kinds 
2. Uses 
5 
II. Grading of Poultry 
A, Si^e 
B. Age 
C, Color . - 
D. Physical Characteristics (spurs, cartilage etc.) 
10 
III. Drawing and Cleaning-of Poultry 
(Step by step description from live state to stove) 
15 
IV. Methods of Cooking Poultry 
A, Broiling 
B. Frying 
C, Roasting 
D. Stowing or Fricassee 
15 
V. Show FS 8-55 * 560, 561 
2 
VI. Assignment of Next Days Lesson SUBJECT ! Food Preporation and Serving 
TITLE OF' EHI CD ; Spices, Condiments, and Flavoring Extracts 
TEXT REFEFENCES „... . r - Par 40-50- & 55 TM 10-405 
INSTRUCTIONAL AIDS : • ' ■ 
PERSONNEL : Classroom instructor 
EQUIPMENT ; Standard classroom equipment, Training Charts 
Series 7 Folio #7 ■ ■ •" ’ 
TRANSPORTATION )? 
HOQUIREMENTS ): None 
TRAINEE’S EQUIPMENT: Notebook and Pencil 
LESSON PLAN : 
17 PERIOD 1 HOURS (Duration) PLACE; Classroom 
Time i 
Schedule! 
Minutes’ 
POINTS TO BE PRESENTED AND PUN OF PRESENTATION Lecture 
1 
1 
2 
X. 
Introduction 
A. Importance in army menu 
B. Add flavor and increase palatability of meal 
C. Use carefully, do not waste—Critical item of food in 
war time 
15 
II. 
Segregation of condiments into classes or groups 
Definition of condiments 
A. Spices 
1. Fresh 
2, Ground 
3* Whole 
B, Extracts 
G# Sauces 
D. Relishes 
E• Mayonnaise 
F. Cornstarch 
G* Salad oil 
H. Pickles—vinegar 
3 
Ill 
* Source of Procurement 
A. Brief history of raw item 
B* Method of issue from QM 
5 
IV. 
Uses of Articles listed in II above, 
A. Use of various spices and other condiments in daily 
cooking 
B* Blending of two or more condiments for sauces or 
dressing^ 
G. Their aid in preserving and pickling foods 
D. The faults to be encountered in cooking without 
condiments 
5 
V. 
Cautions in use of Condiments 
A. Excessive quantities changes'original.flavor 
B. Proportion to provide for ensuing menus , ' 
10 
VI. 
Flavoring and extracts 
A# Source of true extracts 
B. Source of imitation or synthetic flavors 
C. Keep containers closed while in storage 
D. Use sparingly—-Do not "over-flavor" 
5 
VII 
. Jams, jellies, preserves and fruit butters 
A. Preparation, storage and serving of jams 
B. Preparation, storage and serving of jellies, preser- 
ves and marmalades Time 
Schedule 
Minutes 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION Lecture 
C. Preparation, storage and serving of fruit butters 
3 
VIII. Questions 
2 
I 
IX. Assignment for tomorrow SUBJECT ; Food Preparation and Serving 
TITLE OF PERIOD t ■ Preparation of Soups, Gravies and -Sauces 
TEXT REFERENCES : Par 61 & 62 TM 10-405; Sec XVI & XVII TM 10-412 
INSTRUCTIONAL AIDS : 
PERSONNEL : Classroom Instructor 
EQUIPMENT : Standard Classroom Equipment, Training Aid Chart 
Series #8 Folio 
TRANSPORTATION ): 
REQUIREMENTS ); None 
TRAINEEfS EQUIPMENTt Notebook arid pencil 
LESSON PLAN s 
_9 PERIOD 2 HOURS (Duration) PLACEi Classroom 
- -Time 
i •» • 
— .... . ...... ., 
Schedule 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION Lecture 
Minutes 
3 
X# Introduction 
A. 1 
7hy soups, sauces and gravies are Served ■ - 
52 
XI, Soups 
‘ 
A. 
Ample materials available in kitchen to make soup 
1. Bone s 
2. Meat trimmings ’ 
3. Vegetables—fresh and left-overs 
B. 
Nutritive value of soup 
1* Heavy soups with a light meal 
2, Thin soups with a heavy rileaX 
C. 
Preparation of stock 
1. Use of meat and bones 
2, Simmer ' •; 
3. Keep stock fresh > 
4, Used for base of soups or gravy 
; * ■■ 
D. 
Methods of preparation and kinds' of soup 
1, Clear soups, . consoiflme, bouillon 
2, Puree and chowder 
3, Broth and credm soups 
4- Oyster stew 
E. 
Uses of seasoning and vegetables in soup 
1. Use of vegetable juice and ffesh and left-over 
vegetables s 
2, How to use various spices and condiments 
F. 
Methods of serving 
20. f 
Ill, Gravies 
A. 
Meat drippings * 
B. 
Stock 
C. 
Methods of preparing 
1. Cover recipes $11 t6 $18 TM 10-412 
D. 
Uses 
E. 
Methods of serving 
F. 
Use of flour 
' 20 
IV. Sauces 
V 
A. 
Purpose 
1. To add flavor, moisture and nutritive value to 
food 
b; 
Liquids for sauces 
1. Milk 
2, Juice from cooked vege’tables or fruit 
c. 
Use of eggs in sauces - avoid boiling 
D. 
Preparation and serving ’ 
E. 
Cover several of the recipes in Sec XVI TM 10-412 
3 
V,' Questions 
2 
VI. Assignment of lesson for next day SUBJECT : Food Preparation and Serving : 
TITLE OF PERIOD : Salads, Desserts and Their Preparation 
TEXT REFERENCES : Pars. 47 TM 10-405>.Sec VI & XIV, TM 10-412 
INSTRUCTIONAL AIDS ; 
PERSONNEL : Classroom instructor 
EQUIPMENT ; Standard Classroom equipment -“.Folio $ 16 and 17 
TRANSPORTATION } : 
RSQUIRSjMENTS ) ; None 
• EQUIPMENT : Notebook & Pencil A 
LESSON PiAN : ' 
PERIOD 2 HOURS (Duration) Classroom 
Time 
Schedule 
Minutes 
KH 
d 
I—{ 
MTS TO BE PRESENTED AND PLAN OF PRESENTATION Lecture 
5 
I. 
Introduction 
A, Changes in our* eating habits during past 25 years 
B, Good health depends- to- a great extent on kind and 
amount of food oaten 
C, Array menu . 
D, Salads and desserts add color, variety and nutrition 
to the menu 
5 
II. 
Fine fundamentals of salad making 
A, Gleaning of ingredients 
B, Chilling 
C, Gutting of materials 
D, Mixing 
C# Garnishing 
10 
Ill 
, Salads offer plenty of opportunity for artistic 
talent. 
A, Good cooks should have imagination and creative 
ability. 
B, Give a thought to color, texture and flavor. 
15 
\ 
IV. 
Salads are classed in five groups 
A, Raw vegetables 
1, Called health protective foods 
2, Best sources of vitamins and minerals, 
3, Salad best way to use leafy green vegetables 
B, Fruits 
,1, Canned or fresh—should be cut or sliced 
uniformly 
C. Meats 
1* Should be diced never ground 
2, Utilization of cold meats 
D. Fish 
1, Always flake and chill 
E. Congealed salads 
1. with vegetables and fruit or fruit juices. 
2« Mold 
10 
V. 
One of the secrets of good salad is tasty dressing. 
A, Use care in choosing dressing, 
B, Dressings that the-Army uses 
1, Mayonnaise 
.2, Russian Dressing 
3« French dressing 
A, Thousand Island dressing 
C, .All can be made easily in kitchen. Time 
Schedule 
Minutes 
POINTS TO BE PRESENTED AIR) PUN OF PRESENTATION . 
5 
VI, 
Salads from loft-overs, • - 
A, Salads made from meats ■ • • - . 
B, Salads made from•vegetables 
G, Combination of .both, . V 
5 
VII. 
Desserts 
A. Effect of desserts on morale■ 
B, palatability of meal 4 
1, Color and variety 
2# Increase zest for main dish . 
G, increased energy and nutritional'intake of'soldier 
38 
nu 
, ...Types of desserts and methods of preparation 
A, pie, cakes, cobblers, cookies, gelatin, etc. , i; 
5 
JX, , 
, .Proper method of serving. 
A. abstractiveness, neatness and proper temperatures 
2 
x. 
Assignment of lesson for next clay, , SUBJECT ; Food Preparation and Serving 
TITLE OF PERIOD : Vegetable Cookery 
TEXT REFERENCES Par 37, 43, 60 TM 10-405; Mimeo on Frozen Vegeta- 
bles i Sec 18 TM 10-412 
INSTRUCTIONAL AIDS 
PERSONNEL : Classroom Instructor 
EQUIPMENT : Standard Classroom Equipment, National Livestock 
Meat Board nutrition chart. Folio $ 12 
TRANSPORTATION ): 
REQUIREMENTS ); None 
TRAINEE’S EQUIPMENT: Notebook and Pencil 
LESSON PLAN : 
11 PERIOD 2 HOURS (Duration) PUCE: Classroom 
Time . 
Schedule 
Minute s 
POINTS TO HE PRESENTED AND PUN OF PRESENTATION Lecture 
3 
I. 
Introduction: The importance of proper storage and cook- 
ing of vegetables 
35 
II. 
Fresh Vegetables 
A. Best in appearance, flavor and richest in nutritive 
value when freshly gathered 
B. Storage—vitamin content lost due to oxidation 
C. Serve raw vegetables when possible (salads etc) 
D. Donft 
1. Soak too long in water 
2. Ove rcook 
3. Use too much water in cooking 
15 i 
Ill 
• Canned Vegetables 
A* Rich in vitamin content 
! 
B. Cooked, during canning and require no additional 
cooking 
G. Storage 
1. Cool, dry and well ventilated, 
2, Rotation of cans, especially sauerkraut etc. 
40 
IV. 
Vegetable Cookery 
A. Gene ral 
1. Cooking usually effects the color, odor, flavor 
or nutritive value 
B. Preservation of color 
C. Preservation of flavor 
1. Cabbage class 
2. Onion class 
3. Other classes 
D. Preservation of nutrients 
1. Storage 
2. Preparation 
3. Cooking 
4. Serving 
5 
V. 
Dried Vegetables 
! 
A. Evaporated 
B. Sun-dried 
2 
VI. 
Assignment of Next Days Lesson SUBJECT : Food Preparation and Serving 
TITLE OF PERIOD : Fresh and Citrus Fruits 
TEXT REFERENCES-. ; : Par 43. , TM 10-4051 Canned Food Manual; Pamphlet 
on Quick Frozen Fruits and Vegetables# Sec X 
INSTRUCTIONAL AIDS : TM 10-1,12 
PERSONNEL : Classroom Instructor 
EQUIPMENT ; Cooking Charts; Standard Classroom Equipment, 
Charts series 12 Folio #12 
TRANSPORTATION ) : : , 
REQUIREMENTS ) : None • 
TRAINEES EQUIPMENT ; Notebook & Pencil 
LESSON PLAN : 
... PERIOD 2 HOURS (Duration) PLACE: Classroom 
Tine 
DChedyle 
Minutes 
POBJTS Tp, 3S PHES3NTSD AND PUN OF PRESENTATION ,. Lecture 
5 
!• Introduction 
A* importance- of fruit in the diet 
B, Importance of proper cooking of fruits 
20 
II, Fresh fruits 
A, St ora, e 
a. ’ ' : B, Preparation for cooking 
.0, Cooking ■: 
D, Methods of serving without cooking 
18 
III, Citrus fruits 
A* Storage • , • 
B, Preparation for serving, 
C, Methods of serving. 
20 
IV, Dried fruits 
A. Storage , j. 
B. Preparation for cooking 
C. Cooking methods. • 
18 
V. . canned fruits 
! 
i 
.A, Storage 
- - B, Inspection of cans before opening 
... C, Inspection .of contents after opening 
. D, Preparation of fruit for .cooking * . 
•E. Methods of cooking and serving 
12 
VI,. Quick freshen fruits 
■ A, Storage •• . 
3. Methods of preparation. and serving 
5 
( 
VII, Fruits .in season 
A, Cost • 
B, Storage problem 
2 
VIII. Assignment of lesson for next day. SUBJECT : Food Preparation and Serving 
TITLE OF PERIOD ; Sandwich making 
TEXT REFERENCES : Memo extract from Old Handbook Par 3C vVD Cir 
277, 20 August 1942; TM 10-412 
INSTRUCTIONAL AIDS ; 
PERSONN.EL : Classroom Instructor 
EQUIPMENT : Standard classroom equipment. Training aid charts 
series #5 Folio # 5 
TRANS P OR TAT ION ) : 
REQUIREMENTS ) : None 
TEA HUE'S EQUIPMENT : Notebook and pencil 
LESSON PLAN 
13 PERIOD Z HOURS (Duration) PLACE: Classroom 
Time 
Schedule 
Minutes 
POINTS TO BE PRESENTED AND FLAN OF PRESENTATION Lecture 
2 
I. Shy and when to make sandwiches in the Army 
3 
II. Used as emergency ration 
A. Not a balanced diet 
B. Does not supply sufficient calories 
C. Gen be supplemented with beverage. 
10 
Ill, Ahat food value is there in sandwiches? 
A, Protein in meats, cheese, eggs, bread 
B, Fats in butter, meat 
C, Minerals and vitamins in lettuce 
2 
IV, Types of bread used 
A • VAiito 
B, V/hcat 
C. Rye 
D• Buns 
E. Toast 
27 
Yr, Types of fillers for sandwiches 
A, Egg G, Peanut butter 
B, Eggsalad H. Jelly 
C, Moat loaf I, Combinations 
D, Perk J, Salads 
E, Ham (sliced) K. Chee.se 
F, Beef L# Bacon 
(Cover recipes in Sec XV TM 10-412 
12 
VI, Faults and Corrections of Sandwich Making 
A, Not using fresh bread or rolls 
B. Cutting slice too thick-thin 
C. Keeping sandwich dry~prevent sogginess 
D, trapping Sandwiches 
S. Packing sandwiches and preparation for serving 
12 
VII, Prevention of Spoilage 
A, Meat and cheese should be covered on both sides 
with ground pickle mixture containing vinegar 
B, Serving of ground meat and egg or cheese spreads 
is dangerous unless prepared just prior to serving 
C, Sandwiches made for future consumption should be 
ox non-protien foods uni.ess adequate amounts of 
pickle mixture containing vinegar are used with 
them. 
3 
VIII, .Trapping and sanitary methods of handling 
A, Sax paper Time 
Schedule 
Minutes 
POINTS TO 
EE PRESENTED AMD PLnN OF PRESENTATION 
* 
B. 
Short preparation time 
3 
•VIII. 
Summary, 
A.'^Danger-of sandwiches from spoilage 
B# Inadequate diet 
G, Sexiness or dryness of sandwich 
20 * 
JL* * • 
lliscellrncous .foods 
n, Starchy 
J* Tickled 
G. i J.lientary paste 
1« Macaroni 
• 
■O." 
'<■» opQgnev&x 
3# Difference between 1 and 2 
4* Egg noodles 
■ w'reparrtio'n and' uses of: 
1* Starchy foods 
2. Pickled foods 
3# AlIme.iitary paste 
4* Dressings and salads 
3* relishes 
.A* 
3 v 
/.ions ■ 
2 
aX# 
< vS S 
... rj ent of lesson for next day. 
» 
- SUBJECT : Food Preparation and Serving 
TITLE OF PERIOD : Meat Cookery 
TEXT REFERENCES : TM 10-105, Par 51 & 56, 61, 62; Meat Ref.'Manual- 
National Livestock and Meat Board—Pears. 32-91 
INSTRUCTIONAL AIDS : 
PERSONNEL : Classroom Instructor 
EQUIPMENT : Standard Classroom Equipment, National Livestock 
and Meat Board Charts. Polio' $ 31 
TRANSPORTATION ) : 
REQUIREMENTS ) : None 
TRAINEE’S EQUIPMENT:: Notebook and Pencil; reference manual 
lEeSQN REIN : 
PERIOD 2 HOURS (Duration) PLACE: Classroom 
Time 
Schedule 
Minutes 
i 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION Lecture 
10 
1* Purpose of 0coking Meats 
A, Palatability 
B, Tenderize 
C, Protection of health 
D• Variety 
20 
II# General Methods of Cooking Meats by Kind And Cut 
A# Kind of Meat 
,1# Pork 
2# Beef and veal 
3# Mutton 
4# Fowl 
5# Fish 
B, Ciits of meat 
i; Size 
2# Degree of tenderness 
3# Kind of animal 
50 
III# Specific Methods of Meat Cookery 
A. Roasting 
1, Kinds and cuts of meat to be roasted 
2# Methods of preparation 
B. Broiling 
1# Kind and cute of meat to be broiled 
2# Methods of preparation 
G. Boiling 
1, Kinds and cuts of meat to be boiled 
2, Methods of preparation 
D, Braising 
1# Kinds and cuts of meat to be braised 
2, Methods of preparation 
E. Stewing 
1# Kinds and cuts of meat to stew 
2# Methods of preparation 
F. Frying 
1, Kinds and cuts of meat to fry 
2# Methods of preparation 
G, Fricasseeing 
1# Kinds and cuts of meat to fricassee 
2# Methods of preparation 
15 
IV, Questions—The instructor should have prepared a set of 
questions to cover the methods of meat cookery 
n 
V, Summary 
2 
VI, Assignment of next days lesson SUBJECT : Food Preparation and Serving 
TITLE OF PERIOD : Meat Carving and: Serving - : ... 
TEXT REFERENCES . : Par 56 & 62 I'M 10-405 • ‘ 
INSTRUCTIONAL. iiHiS. 
PERSON JELV : Classroom.;-Instructor : t . .... .. 
EQUIPMENT : Standard Classroom equipment, TF 10-1138; ,NLS & 
MB, Projector and .screen 
TRANSPORTATION ; . 1 • • • 
R.EQU MlEMENTS : None .... 
TRAINEE’S EQUIPMENT i Notebook and Pencil " 
LESSON PLAN : ; v . v • ■ ■ • • : 
15 PERIOD 2 HOURS (Duration) PLACE: Classroom' 
Time I 
Schedule 
Minutes-.. 
lecture •• 
POINTS TO HE PRESENTED AND PUN OF. ffiHSSNTATm —and 
•• ■ - - - ” Training Film1' 
10 
1 :■ 1 
1 
I, Introduction , 
■- -a-The' proper method of carving and serving meat, is „ 
... necessary-to: 
' 1, Obtain-:- attract ivories s' : ,l':' 
2. Retain tenderness • =• 
3, lie tain flavor M v ■ “ ' ■ 
4* Prevent waste 
30 
i 
II, Procedure in Carving Meats ■ 
A. meat to set before carving 
B. knowledge p| animal or poultry 
C. Chock grain of meat (carve across grain) 
D. Stool.knife before carving- 
. . ..."Use very sharp thin blade ' * 
F. Use large fork to steady*meat 
G. Make- long, straight cut 
* ■' '■ H. "Cut uniform slices 
I, Do net carve too. far in- advance•of.-Kjons-iniptipn 
1 30 r; 
;i III; Serving .of Meat,. 
A. Put meat on platter neatly 
B, . , Garnish attractively ■' ■ ; 
;vv-’■ C, Remove. excess grease from meat before putting 
, on platter ... •} 
D. Mover serve- meat .until just prior to eating 
E* Place enough meat on each platter to serve, 
everyone, at the table ‘ : ; 
F, Prepare.good brown gravy to serve with roasts 
G. 1/hen serving, cafeteria style-make every effort 
■ to put meat dish on plate- in attractive manner, 
ilace gravy where the man wants it, 
22 
IV. Show TF 10-1138 ' 
6 
t 
* 
V, Review lesson by oral questions. 
t . * D 
VI, assignment of next days lesson SUBJECT : Food preparation and Serving 
TITIE OF PERIOD : Methods of Thawing Frozen Foods 
TEXT REES BENCES : Mimeographed booklet on "Quick Frozen Fruits and 
Vegetables"; Tng Serv Journal Vol 14 No 15, 14 
April 1944; Par 31 & 60 TM 10-405; OQMS Cir Ltr 
375; Sec IB TM 10-412. 
INSTRUCTIONAL AIDS : 
PERSONNEL ; Classroom Instructor 
EQUIP! IE NT : Standard Classroom Equipment, Folio „ 1 £ . 1 
T RAMS PORTA TIOM ): 
REQUIREMENTS ): None 
TRAINEE ’S EQUIPMENTS Notebook and pencil 
LESSON PLAN : 
16 PERIOD 2 HOURS (Duration) PUCE: Classroom 
Time . 
Schedule| 
Minutes i 
POINTS' TO BE PRESENTED AND PUN OF PRESENTATION Lecture 
I. 
Introduction—What are frozen foods? Why frozen food is 
especially important during war 
15 
: 
II. 
History and development 
A, History and development 
B. Quick-freezing system 
G. Freezing in cold air 
D. Freezing by direct immersion 
E. Freezing by indirect contact 
2S 
i 
i 
t 
i 
Ill 
. Preparation and freezing of vegetables 
A. Vegetables that can be frozen sucessfully 
B. Transportation 
1. Must be kept in their original frozen condi- 
tion 
C. Cooking fresh frozen vegetables ’ 
1. Frozen vegetables must be kept frozen until 
shortly before use (Reasons) 
2. Methods of thawing 
3. Actual cooking—-too long cooking destroys 
color, flavor and food value 
4. Importance of correct proportions 
5. Example of proportions and cooking time 
27 
I 
! 
« 
IV. 
i 
I 
j 
Proper handling of Frozen meat 
A. Left in original container 
B. Thaw in original container in chilled room or at 
room temperature 
C. Methods of cooking 
D. Other cuts of frozen meat 
1, Pork loin 
2, Pork shoulder 
3» Pork butts 
4 • Live r 
15 
1 
t 
i V. 
1 
1 
Fish and poultry 
A, Storage 
B, Thawing 
C, Method of cooking 
1 5 
I VI. 
Use of water to thaw foods 
i 
3 
VII 
• Questions 
2 
I VIII, Assignment of lesson for next day SUBJECT ; Food Preparation and serving* " 
TITLE OF PERIOD •; Pastry Baking (1) 
TEXT REFERENCES : Par 64, TM 10-40-5y Pars. 13-20, Sec III, Par 56 & 
- '64, ‘Sec IX, TM 10-410; TM 10-4U, T- 10- U 
INSTRUCTIONAL 4IDS : 
PERSONNEL ; Classroom 3hstrc«t»tor 
EQUIPMENT ; Standard classroom equipment, Field range and nec- 
essary ingredients for demonstration, pxqjector 
TRkNPORTaTION ) : ’ screen, TF 10-1203 Fo id yl6 . 
REQUIREMENTS ) : None ... 
TRA BEE’S EQUIPMENT ; Notebook and pencil 
LESSON PUN 
13 PERIOD *2 HOURS (Duration) PUCE: Classroom 
Time 
Scheudle 
Minutes 
POINTS 
Lecture 
ro BE PRESENTED AND PLAN OF PRESENTATION and ; 
Demonstration 
*»Fi£ty minutes ox this class are not counted as part of the 
96 hours of classroom instruction, but as a part of “make- 
up, review and test time,'1 
3 
I# Introduction 
A. Importance of baking in., the Army messes. 
10 
II. Baking, General. 
km Cooks must have a working knowledge of baking. 
1, Exact weights and measurements. 
2. Follow formulae 
3* Even temperatures 
4, Definite plan of work. 
10 
i 
j 
i 
1 
III. Kinds of basic dough 
A. Basic bread or roll dough 
1. Special bread 
2. Dinner rolls 
3. Parker-house, pan, or finger rolls 
4. Formulae 
B, Basic Sweet dough 
1* Sweet rolls 
2. Coffee cake 
3. Doughnuts 
,4. Formulae 
15 
i 
! 
i 
* 
i 
i 
i 
i 
I 
IV. Ingredients for basic roll dough 
4, Flour 
1. Type used and its function in the product 
B. Yeast 
1. Kinds, use of water, and reaction on the dough 
C. Milks 
1. Kinds and reaction 
D. Water 
1. Temperatures of water, flour and room 
E. Sugar 
1, Type and its function in the dough 
F. Salt 
1. Controls speed of yeast 
57 
j 
i 
V. Mixing basic dough 
A. Dissolve yeast, salt, sugar in the water 
B. ndd milk, flour and lard 
C. Mix until smooth and pliable 
1. Temp erat ure contr ol 
2. Texture. 
D. uging or fermenting the dough 
1, length of time ■ Tine 
Schedule 
minutes 
POINTS TO BE PRESENTED AND PLaN OF PRESENTATION 
2. Testing for punching time 
3» Recovery period after punching 
E, Dividing and forming 
1, 3 to 4 pounds 
F, Proofing and baking 
Note: 
A demonstration and application on baking rolls or biscuits 
will be conducted during the lecture. If time will not 
permit completion of the demonstration then certain steps 
of the mixing and proofing may be completed before the class 
is started. 
3 
2 
VI. Questions. 
■ VII, assignment of lesson for next day. SUBJECT : Food. Preparation and Serving. 
TITLE OF PERIOD : Pastry Baking (2) 1 ■ ... 
TEXT - REFERENCES r • -Rtr-OLym ■10~LO$^• Sec VI TT 10-1'lT, TM IGL4I0'V'Ti A I. -AA: 
INSTRUCTIONAL RIDS : V ' , V;:." : 
PERSONNEL : Classroom Instructor 
EAUIPLENT : Standard Classroom Equipment, Field range1, and 
ingredients for cakes and • pies, Fo_..io ,,16 ; 
TRANSPORTATION ) ; ’ : ! 
REQUIREMENTS ) ; None ' . " ' 
TRaINEE*S EQUIREENT : Notebook and pencil 
.LoSS ON ? La j-N s 
19 PERIOD 2 HOURS (Duration) PLACES Classroom 
Time 
Schedule 
Minutes 
. • . . Lecture ..and i 
POINTS TO 33 PAESENTSD ,.ND PLd'I OF PRESENT/#ION Demonstration, 
and Application 
3 
I, 
Introduction - ... ; ' 
A. Assembling of” ingredients _ ; 
B, Point out purpose of this class ■ : 
37 
II. 
Ingredients used in cake making and effects 
A. Eggs# (fresh,or dehydrated) 
1# Gives volume I 
2. Increased food value, .and palitability 
. B. Milk 
1. Color, increased food value 
C. Flour . ; 
1# Soft wheat flour 
a. Less gluten 
b, .Lighter texture .... " •. . 
D, Shortening j 
1, Makes cake lighter • I 
2• Increased food value and palatability 
3# Lasting qualities \ 
4» Color 
S. Sugar—two types 
1# Granulated j 
a. Increased food value 
2. Powdered 
a# Icing- • ; 
1# Explanation for making icings 
b* appeals to the eye 
F. Baking powder—two classes 
1« Quick acting 
2# Slow acting 
G, Baking soda 
1. Used as a leavening agent in presence of; acid 
Example: When chocelite is used • 
a. Neutralizes the acid for proper leavening 
b. Gives chocolate a darker color 
5 
! 
! 
1 
Ill 
• Important steps in cake mixing ; 
A, Creaming • : 
1* Very important factor to obtain lightness and 
softness 
B, Do not mix after it is creamed ; 
C, Oven temperatures ! 
| 
1 
IV. 
Formula for 25 men, yellow layer cake 
A* Fl ur - 1 lb. 6 oz, ■ 
Shortening - l/b lb. 
Sugar - 1 lb. 10.oz. 
Eggs - 1 doz. eggs or 5,6 oz. dehydrated.eggs■ 
baking powder:- 1 oz. 
Salt - l/z oz, '■*•■■■■■■- 
Vanilla to taste Tame 
Schedule 
Minutes 
POINTS TO BE PRESENTED .END PIRN OF PRESENTATION 
Vanilla to taste desired 
5 
V* Pies 
A, Definition 
B, Importance of dessert in a meal 
C, Nutritive value 
5 
j 
VI, Ingredients for soft pies 
A. Milk, eggs 
B. Lemon, vanilla extract 
C. Chocolate or cocoa, shredded coconuts 
10 
VII. Ingredients for fruit Pies 
A, Flour, fat, salt, cold water, fruit 
20 
VIII, Making pie crust. 
a. Ingredients—flour, fat, salt, cold water 
B, , Mixing of dough 
C, Ratio 
I, Two (2) parts of flour 
2* One (l) part of fat 
3* As little water as possible 
5 
IX. Type of Ingredients used to make pies 
a• Fresh, canned, and evaporated or dehydrated 
3 
X, Temperature 
A, Oven heat 400° F 
Note 
Demonstration and application of baking soft pies or 
pies and cake* The lecture will be given during the 
onstration 
fruit 
dem- 
2 
i 
' XII, Assignment of lesson for next day' SUBJECT : Meat Gutting 
TITLE OF PERIOD : Use and Cure of Meat Cutting Tools 
TEXT REFERENCES ; Par 18, 19 TM 10-405, Par. 15* TM 10-408; 
INSTRUCTIONAL AIDS : . ' L 
PERSONNEL ; Classroom Instructor ■ ! 
EQUIPMENT ; Standard Classroom Equipment, Projector,, Screen, 
TF-10*1133, National Livestock & Meat Board Charts 
. . TRANSPORTATION; ): ; r o,oj:ir ..3C- "• ' " - ; 
REQUIREMENTS ) ; None ‘ o ’ •' ' , 
TR4INasfS EQUIPMENT: Notebook & Pencil . U'-E • 
LESSON PLLN : . 
1 PERIOD 1 HOURS (Duration) PLiCE: Classroom- S:;. - 
. Time 
Schedule-' 
Minutes 
.. .. -■ Lecture ; 
-’*■ POINTS TO BE PESSENTED..AND PUN OF PRESENTATION , and ... 
Training Film 
■ : ■ ■■ . 
6 
i 
i 
:7 1 1 1 1 !" ■ - 
I* Kinds and Uses of Tools 
A, Name all cutting tools found in mess, * * 
1, Description of each tool 
2, Sioecial use and job for each tool, 
3, Explain the- proper use of each tool 
8 
II, Care of tools 
A, Care is responsibility of cook 
B, When are tools cleaned? ' 
C, Correct method of cleaning all cutting tools, 
D, Proper care means ’efficient working conditions. 
6 
; 
III, Precautions to follow when using sharp tools 
' - ; r a. No "horse play”, 
B, Proper grips. 
G, What to de with the "other hand". 
8 
IV, Proper method of sharpening knives—Demonstration. 
(Demonstration should point out)— 
A, Preparation of stone for sharpening, 
3, Proper methods of sharpening 
; pG, Use of steel, ’ 
20 
V, Show training Film 10-1133 - 
2' 
■‘VII• Assignment of Next Days Lesson, SUBJECT : Meat Cutting 
TITLE Op PERIOD ; Cutting Beef (1) 
TS3CT REFERENCES : .pars 19-21, TM 10-405; TM 10-40? 
INSTRUCTIONAL AIDS ; 
PaBSONNEL ; instructor 
EQUIPMENT : standard Classroom equipment; NLS & MB Charts; 
n _ TIT 10-1134; Projector, screen; hindquarter of beef; 
; None3 Kitj Meat B1° F1°0d /o i° 'V2C- '23 
THalNESE'S EQUIPMENT; Notebook and pencil 
LESSON PLAN ; 
Z_ PSEIOB ? HOURS (Duration) classroom 
[TIME 
SCHEDULE 
|4 INDIES 
Lecture 
POINTS TO BE PBESEiTTED AED PLAIT OF PHESEITTATI01T Demonstration 
Training Film 
I 
t 
i 
3 
i 
I. Introduction 
A. Advantages ox’ carcass beef in the Army 
B. Importance of proper cutting and boning 
1. Universally popular 
2. Forms many main dishes 
3. Cost 
5 
. 
i 
II. Classes of Army Beef 
A. Steers 
1, Wholesale cuts 
2* Very desirable 
3. 450 to 900 lbs. 
4. Average hindquarter is U&% of the side 
B. Heifers 
1, Similiar to steers in conformation 
' C. Cows 
D. Bulls 
E. Stag 
r 
i 
j 
1 
■ 
III. Beef Cutting 
A. Using the MLS & MB Chart, point out the wholesale 
cuts and their relation in making up a side of beef 
B. Boning carcass beef 
1. Boneless cuts make easier carving after cooking 
G. Separation of tender from less tender meat 
■ 1. Proper cooking methods may be applied 
5 
IV • Bone s tmetu re 
A. Point out where the major cuts are made 
64 
V. Cutting hindquarter (demonstration) 
(Instructor will cut in such a manner as to allow the 
students to see each cut made) 
A. Follow the 22 steps outlined in Par 2QE, TM 10-405 
B. Cooking methods to be applied to the different cuts 
of meat 
i 
11 
VI. Show TF 10-1134 
3 
VII. Questions 
2 
VIII. Assignment of lesson for next day SUBJECT • j/r0at Cutting 
TITLE OF PERIOD : Cutting Beef (2) . 
TEXT REFERENCES : pars 19-21, TM 10-405; TM 10-407 
INSTRUCTIONAL AIDS j 
PERSONNEL • j'eat .Instructor 
EQUIPMENT * standard Classroom equipment; ;Meat Block/Forequar- 
ter of beef; Knife Kit, Prelector. Bcreen TF 
TRANSPORTATION ; * nujbU0UX> screen, in xu 
BBqnjnoMSHrs ! Sc..,> '' ’ 'Ji . 
TxutIDES’S iQUIPMEHT; 0-tebook and pencil ; ■ 
3 PBSIOS ? HOOKS (Duration) PUCE: classr00m 
TIME 
SCHEDULE 
MIHUTES 
J Ure 
POULTS TO BE PDESEETED AND PLAIT OF PHESEHTATIOH Demonstration 
■ - *; 1' " ' ’....Training Film 
\ ■ * 
! 3 
I. Introduction’ 
—-A* -Brief ■ review of why the Army' ’has” a" special way of 
cutting and boning meat r... 
B. Types of beef used 
| 10 
II. Bone Structure (use charts) 
A. Briefly review bone structure of cuts qf a side 
of beef using NIS & MB Charts 
B. Bone structure of forequarter ' 
62 
III# Cutting forequarter {demonstration). , .. 
(Cut to advantage, of students with meat side down) 
A. Follow the, 30 steps outlined in Par 20d, TM 10-405 
B# Roll & tie’roast meat showing Butcher»s Tie & Knot 
20 
IV. Snow TF 10-1135 . 
3 
V. Questions . ' , , 
' 2 
i 
VI. . Assignment of lesson for next day SUBJECT : Meat Cutting 
TITLE OF PERIOD ; Cutting lamb. Pork & veal (1) 
TEET REFERENCES : par 22-25, TM 10-405; Til 10-408 
INSTRUCTIONAL a IDS : 
PERSONNEL : Meat cutting instructor 
EQUIPMENT : standard classroom equipment, meat block, knife kit, 
flood lamp and MLS & MB Chart, projector . screen 
TRANSPORTATION ) : TF 10-1135, Folio #19, 21, 22 
REQUIREMENTS ) ; None 
TRAINEE«S EQUIPMENT : Notebook & pencil 
LESSON PliiN : 
4 PERIOD 2 HO HIS (Duration) PLuCE: Classroom 
i Time j 
Schedule 
Minutes, 
Lecture 
POINTS TO BE PRESENTED nND PUN OF PRESENTATION & 
Demonstration 
3 ! 
Introduction IF 
A. Importance of meat in the Army mess 
1 
j 
B, Commercial and Army cuts of meat 
12 i 
s 
l 
I. 
Lamb in the nrmy mess 
A, Ahy it is used 
D. Its nutritive value 
C, Quality and how to identify 
D* Four classifications and how to identify 
65 j 
II. 
Cutting and boning carcass lamb 
A, The instructor will follow a step by step procedure 
I 
as outlined in TM 10-408 explaining each steps as 
the demonstration proceeds. 
3. Bone structure 
C* Identification of cuts 
1* Cooking methods to be applied 
D# Lamb Chops 
E* Explain the "triangle" and "long saddle" 
Note; If no lamb is available TF 10-1136 (15 minutes) 
will'be shown with the proper orientation and discus- 
sion* The orientation will cover the step by step 
procedure, (TM 10-408) pointing out the bone structure, 
using MLS & MB Charts 
15 
III 
• Cooking Methods 
1, Roast 
2, Stow 
3* Shepherdfs pie 
4* Chops 
3 
IT, 
Questions 
2 
V. 
assignment of lesson for next day' SUBJECT : Meat Gutting 
TITL3 OF PERIOD : Cutting Lamb, Pork and Veal (2) 
TBXE.PEiFSRSNGES.. : Par 22 - -25, 2B & 29 TM lOJwg, TM'10-UOg, *- 
Bft 10~U07 ■ x 
INSTRUCTIONAL aIDS : ; 
PERSONNEL : Meat Instructor 
EqUIPMBNT ; Standard Classroom equipment, Meat Block, Knife 
Kit, carcass veal & ham; projector, .screen, TF 10~ 
TRANSPORTATION : 1137, Folio 1'9, 21, 22. ■ ' 
REQ.UIREMENTS : None ‘ 
TRAINEE’S SqUIPMENT j Notebook and pencil 
LESSON PLAN j - ; ' " ‘ 
. ’• k *• '*• * 
5 PERIOD g PIQUES (Duration) PLACE* Classroom 
TIME ; 
SCHEDULE 
imiUTBS ! 
. • .> Lecture 
POINTS TO BE PRESENTED AND PLAN, OB PRESENTATION t 
. ■ • . .... . . .. ■ D0Hi.on~ tvQ.ticn 
3 ! 
x. 
Introduction ■•.•••: 
A. Use of pork and veal in the Mess 
5 
v. 
ii. 
The reason pork is valuable to the Army 
A, High fat content 
3, Thiamine (Sq) 
* . 1. Utilization of carbohydrates 
2. Promotes health of body cells 
C. Universally liked 
D. Variety 
S, Economy 
Uo 
m 
• Cutting of pork 
A, Discuss the bone structure using charts 
3, Commercial cuts are used by the Army 
1. Pork shoulders - Pionic 
2. Loin 5. Salt Pork 
3. Han 6. Boston butts 
4. Bacon 7* Spareribs 
C, Boning of ham 
1. Poliowing paragraph 25 TM the instructor 
will bone and tie a ham for roasting. 
2. Preah shoulder may also be used in demonstra- 
tion. 
5 
IV. 
Cooking of pork 
A, Thoroughly cooked 
1, Kills microscopic parasites 
2. Increases the flavor 
5 
V. 
Pork loin 
A, Boneless chops 
3, Boneless roast 
5 
VI. 
Spareribs 
A, Object of instruction 
1- Attractive serving 
. 2, Eliminate bone splinters 
10 
i 
VII 
. Veal 
Weight 
1, Minimum - 75 ILs. - maximum - 190 lbs, 
B, Veal in the Army menu 
1. Tenderness 
2. Variety 
C, How to judge the quality of vead DIME 
SCHEDULE * 
HNUTES I 
POINTS TO BE PRESENTED AND PLAN OE PRESENTATION 
i5 | 
1 
j 
Till 
A. 
. Cutting of Veal 
Utilized in much the same manner, as lamb 
1. Triangle 
2, Saddle 
. 
i 
B. 
Cutting will vaary according to the weight 
1. Light veal - less than 100 lbs.' 
a. Cut the same as lamb 
2. Heavy veal 
a. Follow Par 29 TM 10-U05 
7 
IX. 
Cooking of Veal 
A, Roast 
B. Chops 
0. Stew 
D. Specialties 
3 
X. 
Questions 
2 
XI. 
Assignment of lesson for next day SUBJECT : Meat Cutting. 
TITLE OF PERIOD : Fresh meat cuts and thciij uses. 
TEXT REFERENCES : Par 16,17,21,24, 25, TM 10-405; TM 10-40?; TM- 
10-40# ' ’ 
INSTRUCTIONAL AIDS : . I. 
PERSONNEL : Classroom Instructor 
EQUIPMENT : National Livestock and Meat Board Charts; Standard 
Classroom Eruipment Folio $ 27 
TRANSPORTATION ) : * ; ; : 
REQUIREMENTS ) ; None 
TRAINEE'S EQUIPMENT : Notebook and Pencil .. . . -• , • 
LESSON PLAN : . , ; 
6 PERIOD 2 HOURS (Duration) PLACE: Classroom 
Time 
Schedule 
Minutes 
r T1 1 11 rr lf ’ " iri J . '* ! 1 frFTT r i ii n i i r. 
POBJTS TO BE PRS-EhTSD AND' PUN OF PRESENTS ION. Lecture 
lo 
I. 
General 
A. Del in it ion of me;t 
B. Value of meat as food 
G, Its place in the meal 
D, Its importance in the mess 
E. Cost of meat _ 
' 30 
II. 
Proper use of meats 
A, Kinds of meat obtained from the different meat animals 
B, How each is supplied to army mess 
C, Food elements in muscle tissue, connective tissue, 
■ fat, glands, organs and bones 
D, Canned meats; composition and value 
30 
Ill 
• Methods of preparation and cooking of various types of 
meat (mentioned in IIA) 
•4. Knowledge of food helps in proper use of meat in 
combinations 
B. Value of knowing several ways to prepare same meat 
20 
IV. 
Methods of preparing and using leftover meat 
A, Salads 
3, Stew and hashes 
2 
V. 
Assignment of lesson for next day SUBJECT • Meat Cutting 
TITLE OE PERIOD ; Frozen Meats 
TEXT BEPEHERCBS j Par 31? m App II page 6?, TM 10-40? 
INSTRUCT I ORAL AIDS : 
PERSONNEL • Classroom Instructor 
EQUIPMENT • Standard Classroom equipment. N16 A KB 
Polio #13 H 
TRANSPORTATI OF : 
REQUIREMENTS ; None 
TRAINEE'S EQUIPMENT • Notebook & pencil 
LESSOR PLAIT : 
7 PERIOD 1 HOURS (Duration) PLACE: Classroom 
TIMS 
SCHEDULE 
CHUTES 
POINTS TO EE PEE SEEDED PM OP PRESENTATION LECTURE 
3 
I. 
Introduction 
A, sJhy meats are frozen 
B, Definition of chilled meat 
C, Definition of frozen meat 
5 
II. 
Chilled Meats 
A, Beef, veal, lamb, mutton, pork and fish 
1, Usually issued in the Continental U. C, 
20 
♦ 
III. 
Frozen meats. 
A. Frozen meats and fish should never be thawed in water 
1. 7 cf some of the meat juices 
2. Thawing should not be done at room temperature 
if it can be prevented, 
3* Thaw in refrigerator 33° to 40° 
a. Circulation of air to absorb moisture 
4* Breaking down quarters and carcass of meat for 
storage 
3 *• Plan cooking operations to include thawing 
6. Use time table par 31 TM 10-405 
?• Slimy exterior 
B*. Frozen Amy Boneless beef 
1. Thawed in boxes in which it is packed 
12 
L IV. 
Frozen meats in the field 
i 
1 
a.. No refrigeration 
B. Weather conditions 
1. Hot weather may cause exterior spoilage 
C. If the frozen meat is to be used before it can be 
thawed, stew may be made 
D. Cooking to prevent spoilage 
3. 
i 
V. 
Cooking thin cuts 
A. Fish 
B, Frying in deep fat 
3 
VI. 
Questions 
2 
VII. 
Assignment of lesson for next day. SUBJECT : 1'oat Cutting 
TITLE OF PERIOD i • Meat Specialties ‘ ' ■- • 1 
TEXT REFEPEN.GES : Par 30 TM 10-405 • ’* '' ! 
INSTRUCTIONAL AIDS j 
PERSONNEL ; Classroom Instructor • 1 '■ 
EQUIPMENT : Standard classroom equipment, baloptican, screen, 
slides, Group, #17 > par 30, TM 10-405, NLS & MB 
Charts , Polio “ "; 
TRANSPORTATION): : P : 
REQUIREMENTS ){ None Lv..v * 
TRAINEES EQUIPMENT! Notebook and pencil 
LESSON PUN t 
& PERIOD 1 HOURS (Duration) PLACE;,. Classroom- - . V. '' 
Time j 
3 chelule 
Minutes 
POINTS TO RE PRESENTED AND PLAN OF PRESENTATION * 
Le cture 
with" 
Baloptican 
4 
I. 
” * »';*' . 
Introduction 
A. Meat specialties are edible parts of'beef, veal, pork, 
lamb and classed with regular cuts 
B. Gan be used to excellent advantage if correctly 
prepared ‘ * 
C. They introduce variety to menu 
D. Rich source of vitamins and other nutrients 
8 
r 
II. 
Classify the Specialties by name 
Tongue Kidneys . ; 
Brain Tripe 
Liver Sweetbreads.' ' 
Hearts Tails 1 
.' • . * ) i * * % ' 
20 
j 
Ill 
. Care, preparation and'methods 6f cooking of various 
specialties . , . 
A. Trimming • ' *■ ' 
B. Cleaning . „ , , 
C* Refrigeration : 
D. Methods of'cooking 
14 
IV. 
Show Baloptican Slides—Group #17, 20 slides 
2 
V. 
Questions ■ — • 
2 
VI. 
Assignment of lesson for next day 
• ‘ SUBJECT : Heat Cutting 
TITLE OP PERIOD s Smoked, cured and prepared neats 
TEXT REFERENCES : Par 26, 27, 52 TM 10-405, NLS t MB Charts 
INSTRUCTI0HAL AIDS : 
PERSONNEL s Classroom Instructor 
S'JUIH.E: T j national Livestock and Meet.Board Charts, Standard 
Classroom Equipment » # 1 
TRANSPORTATION) s 
REQUIR KNITS ) s None 
TRAINEE'S EQUIPMENT* Notebook and pencil 
LESSON PLAN 
9 PERIOD 2 HOURS (Duration) PLACE: Classroom 
!c 
i 
Tine : 
schedule 
Idnutos 
POINTS TO BE PRESENTED AND PUN OF PRESENTATION Lecture 
*T 
i 
5 
I. 
Introduction 
A. Smoking ;ms one of the earliest methods of protecting 
meats from spoiling 
B# Use of spices as a "cure" for neats 
C. Resemblance of modern methods to ancient practice 
30 
II# 
The kinds and uses of smoked and cured neats 
A. Ham 
. 1. Regular 
2, Skinned 
B. Bacon, picnics, etc 
G. Beef ( jorkod) 
D. Salami, Aalogna, Liver sausage 
35 
| 
i 
t 
III, 
The kinds and uses of cured neat 
A. Salt pork 
B. Spare ribs 
C. Fresh pickled pork 
1. Logs 
2, Shoulder 
3* Picnics 
D. Fresh pickled beef (used as corn beef) 
i is 
i 
1 
1 
1 
IV, 
Storage qualities and inspection of prepared neats 
A* The keeping qualities in garrison 
B# The keeping qualities in field 
C, Its uses in the army menu 
D, Necessity of close inspection of all smoked cured-and 
prepared meats 
I IS 
V. 
Summary and oral quiz of students 
1 2 
VI. 
Lesson assignment for next day SUBJECT : 'Field"’Kitchens and Equipment 
TITLE OF PERIOD : Field Sanitation (1) 
TEXT REFERENCES : Par 76-82 TM 10-405; Chap- V & VII FM 8-40 Sec V 
k VI Chap IV Sec II Chap VIII M 21-10; TR #6 
INSTRUCTIONAL AIDS ; Annex 1 & 2 ASFTC, Par;88 TK 10-205 
PERSONNEL.. ■ >. Classroom Instructor 
EQUIPMENT : Standard--Classroom Equipment; TF 8-1174; F3 8-60; 
; Pro ject or Screen 
TRi JISPQRTAT ION ; 
REQUIREMENTS : None 
TRAINEES EQUIPMENT: Notebook and pencil 
LESSON PLAN 
1 PERIOD 2 HOURS (Duration) PLACE: Classroom 
i ii ie 
Schedule 
Uinutes 
points 
Training Film 
TO BE PRESENTED AMD PLAIT OF PRESENTATION Lecture 
Film Strip 
3 
i. 
Introduction 
A. Kitchen set-up in the field 
5 
ii. 
Kitchen site 
A. Cover and concealment 
B. High ground and frainage 
C. Away from latrine 
D. Accessible to rations and water distribution 
12 
in 
• Equipment and arrangement 
a. Kitchen fly 
3. Supply tent 
C. Supply trailer 
D. hater tractor 
E. Gasoline ranges 
F. Improvised or collapsible work table 
15 
IV. 
Sanitary and protective installations 
A. FS 8-60 and FS 8-61 
1. Soakage pits 
2. Incinerator 
3. Fly traps 
4. Oil spraying 
B. Fox holes or slit trenches 
22 
V. 
Storage 
A. More important in the field than in garrison 
1. More exposure to elements 
2. Fewer facilities available 
B. Rules for field storage 
1. Use of dunnage 
2. Keep supplies covered 
3. Storage of non-perishables in trailer or tent 
4. Keep gasoline away from food 
5. Do not store personal effects with foodstuff 
C. Suspended food container 
D. Collapsible portable icebox 
E. PS 10-106 
18 
VI. 
Show training film 8-1174 
10 
VII 
Hess lines and eating 
A. Use a "staggered" serving line 
B. P\)ed in samll groups (squads) 
C. Dispersion of mess lines and eating T ine 
Schedule 
hinutes 
POINT 
c* r?r\ 
o iU 
BE PRESENTED AND PLAN OF PRESENTATION 
! 1° 
i 
i 
VIII. 
Mess Gear wash!ng 
A. Fire trench 
B. HI937 water heating unit 
C. Arrangement of mess gear washing can 
D. Temperature of water 
E. Dispersion of lines 
l 3 
1 
IX. 
Questions 
2 
X. Assignment of lesson for next day SUBJECT ? Field Kitchens and-Equipment 
TITLE OF PERIOD : Field Sanitation (-2) 
TEXT SEFEESUCES ; Par VI Chap V TM 21—10; Par 15,l6, TM 10—L20 
Chap 3 & 7, SM-3-U0; TM 5-295 
INSTRUCTXOEAL AIDS I ; ' • 
PERSONNEL ; Classroom Instructor : 
EQUIPMENT : Standard Classroom Equipment; TF S—999> ES 8-62; 
* : •• Screen, Projector 
TRANSPORTATION : ’ 
REQUIREMENTS : None 
TRAINEE1 S EQUIPMENT; Notebook and pencil 
LESSON PLAN : 
2 PERIOD 1 HOURS (Duration) PLACE: Classroom 
Time • 
Schedule 
Minutes 
Lecture 
POINTS TO BE PRESENTED AND PLAN OP PRESENTATION' Film Strips 
...... Training Film 
f • ... 
2 
i 
I. 
Introduction 
A, Water purification 
B. Fly control 
13 
! 
II, 
Water purification 
A, Characteristics and requirements 
1, Turbidity 
2, Hardness 
3, Water requirements 
3, Source- 
1, Rainwater 
2, Surface water 
3, Ground water 
4* Sea water (last resort) 
C, Miscellaneous 
1„ Water from palms, coconut palms & rattan palms 
. D, Show film strip 8-62 
5 ' 
III 
• Control of roaches and ants 
A, Available food supplies 
Br Protection of food 
0, Sprays and powders 
25' ; 
' iv. 
Fly control - cleanliness and proper sanitary measures 
A, Destruction of adult flies 
B, Fly traps 
1, Stands 
2* Bait. 
C, Fly,spray 
D, Fly paper 
E, Show Training Film 8-999 
3 
v. 
Questions 
2 
YX, 
Assignment of lesson for next day lime 
Schedule 
Minutes 
POINTS TO BE PRESENTED. AND PLAN-.OF PHESEIITATIOK 
' 
’(Always break, if possible, the shape or outline of any ob- 
ject, tent, helmet, vehicle - to illustrate-turn one of the 
flood lights out and let the shape of one•of the trucks be 
clearly,.seen, then use a small branch to break up the out- 
line of the truck). 
C. Shadow - '.Then an object is placed between the sun or 
other sources of illumination and any point, no light rays" 
can reach the point and it is said to be a shadow. A shadow 
area represents an absence of light rays and therefore 
cannot reflect rays to the eye or camera and will always 
appear dark. (Turn one of the lights put and show the , ’ ... 
shadows of the buildings and trucks - Also place truck in 
... shadow of building to-illustrate taking advantage of 
shadows - also place truck along hedge so that shadow will 
fall on hedge to break up outline of truck). 
D. Texture 
1. The relative roughness of tho surface•of an object 
is the vusual factor called texture. An object whose sur- 
face is extremely rough casts a series of minute shadows ' 
upon itself; and as these shadow.areas reflect little light, 
the over all appearance of the object,is dark. The smoother 
the surfacean object is, the more light it reflects. 
(Helmets, canvas, vehicles, field ranges,, stock pots, etc., 
- reflect light far greater than any background vegetation, 
buildings, or debris, Thses surfaces must be- concealed in 
shadows or textured, otherwise they will be very conspic- 
uous. (Illustrate by flood light reflection on smooth 
surfaces of camouflage board1and the reflection on the 
rough surfaces), • 
E. Color . • 
1. In military coloration the use of large areas of 
light c olors must be avoidid, for the usual background of 
a soldier is of dull or dark colors. The. white faces and 
hands of the soldier,, his maps, laundry, anything of a 
bright or light color attracts the eye of tho enemy. 
, V 
1 
j 
i 
i 
-• 
1 
i 
F. Movement 
1. Motion is the factor of vision which most attracts 
the eye. Ho visual contrast, no matter, haw violent, not 
even the clash between the. vdiite truck on tho dark back- 
1 ground, can compare with movement. (Illustrate by placing 
white truck on dark background, then move one. of the trucks 
, underneath the trees). 
2* Alien movement is necessary when, you -are being ob- 
served by the enemy from a great distance, move very slow- 
1 ly, unless under cover. 
9 
V. Use Baloptican Slides, Slides are numbered 1-15, Dis- 
cuss each slide. 
ii 
i 
VI. Show training film 5-646 
A. Give oral examination after showing of film 
i „ 
! 3 
1 
i 
i 
VII. Use Camouflage Board 
a. Call on different members of the class to pick 
the best bivouac area. 
1 2 
VIII. Questions SUBJECT : Field Kitchens and Equipment 
TITLE OF PERICD : Field Equipment (1) 
TEXT REFERENCES ; Par 78 TM 10-405, Your Army Field Range, Sec IX 
TM 10-205 
INSTRUCTIONAL AIDS : 
PERSONNEL : Classroom Instructor 
EQUIPMENT : Standard Classroom equipment. Breakdown Board, 
111937 Field Range 'later Heating Assembly 
TRANSPORTATION ; 
REQUIREMENTS : None 
TRAINEES EQUIPMENT; Notebook and pencil 
LESSON PLAN ; 
4 PERIOD 1 HOURS (Duration) PLACE: Classroom 
{Tine 
pinutes 
Lecture 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION and 
Demonstration 
3 
I* Introduction 
A* importance of the HI937 Fire Unit , 
18 
II* Breakdown of the M1937 Fire Unit (Demonstration) 
A* The instructor will dismantle the unit completely, 
pointing out each stop and precaution in so doing, 
B, Explanation for cleaning each, part of tho unit. 
C. Reassemble the unit, making sure that the proper 
wrenches arc used. 
16 
III. Firing of the Unit 
A, Pertinent information as to the pressure and 
capacity of the tanks. 
D. Flow of fuel through tho unit. 
C. Light ing p r o ce dure. 
D. Precautions. 
E. What.to do in case of fire. 
F. Troubles and their treatment. 
3 
IV. Difference between 37, 42, and 44 equipment 
A* Fire Units 
B. Utensils 
1. Blueing of 42 equipment 
a. Step by stop procedure 
3 
V. Questions 
1 2 
i 
VI. Assignment of lesson for next day SUBJECT : Field Kitchens and Equipment 
TITLE OF PERIOD : Field Equipment (2) 
TEXT REFERENCES ' : • Par -76-77 Til I0-4Q5; Par 92-, 'BI 10-205 
INSTRUCTIONAL AIDS : , j 
PERSONNEL : Classroom Instructor . ' ,.i 
; Standard Classroom Equipment; Army Field Range 
\ ■ '#T and #2 . • •; ; r . 
T RaNSP ORT AT I ON ; ‘ X 
REQUIREMENTS ; Non© ‘ 
TRAINEES EQUIPMENT; Notebook and Pencil 
LESSON PLAN : 
PERIOD 1 HOURS ■ (Duration) PLACE; Classroom 
T ine 
Schedule 
Minutes ' 
Lecture 
. POINTS TO 3E PRESENTED AND PLAH OF FRESENTaTION and 
- • • “ Demonstration 
3 
I. Introduction 
'A* Use of field ranges other than gasoline 
20 
i 
i 
i 
II* Army Field- Range $1 . . 
•: •• "VU Nomenclature 
1. Oven 
2. Boiling Plate , , 
3. Alamo attachment, 
' 4. Jeighs 264 IBs. with'utensils 
• B. assembling 
1. • 'Setting up in the field, 
.... a. -'One day 
b. Longer period of tine * . 
2. •Installation in baggage car 
a. Frame and sand 
C* Operation 
D. Effect on menu . • . 
E« Utensils 
F. Use in buildings 
G, Cooking 
1. Time factor 
2. Baking 
3. Designed for 150 men 
4. Use wood whenever possible 
1 12 
! 
i 
1 
1 
| 
III. nmy Field Range jfZ 
it. Nomenclature 
1 • Oven 
2. Boiling Plate 
3* Neighs 150 lbs, complete with utensils 
B. Assembling and operation 
C. Utonsils 
D. Effect on the menu and cooking 
1. Designed to cook for 55 men 
10 
IV, Students will assist the instructor in setting up and 
tearing down the ranges also they will assist in packing 
the ranges at the end of the class. 
3 
V. Questions 
2 
. 
VI. Assignment' of lesson for next day SUBJECT I Field Kitchen and Equipment 
TITLE OF PERIOD : Field Equipment (3) 
TEXT REFSE|INCES : Par Jg, TM IO-U05; Your Army Field Range, Sec 
IX TM 10-205 
INSTRUCTIONAL AIDS : 
PERSONNEL : Classroom Instructor and Assistant 
EQUIPMENT : Standard Classroom equipment; enough fire units 
for each group; gasoline and tool boxes 
TRANSPORTATION : 
RSQJJIREMSNT S ; None 
TRAINEE*S EQUIPMENT; Notebook and pencil 
LESSON PIAN 
6 PERIOD 2 HOURS (Duration) PLACE; Classroom 
Time 
Schedule 
ylinutes 
Lecture 
POINTS TO 3S PPESB1TTED ALT) PM OP PHSSE1TTATI01T and 
Application 
10 
• I• Introduct ion 
A, The instructor will divide the class into small 
groups (usually two or three men). IText he will emphasize 
the necessary precautions of fire and gasoline, .The 
instructor will caution the students not to advance past 
his farthest point of lecturing. 
S5 
IIP Application 
A, The instructor will break down the fire unit step 
by step, at the end of each step he will pause until all 
students have completed that phase. Each student will 
complete the cycle of cleaning, assembling and lighting 
the fire unit. All gasoline will be drained from the 
fire units after the class is completed, , 
3 
III. Questions 
2 
IV, Assignment of lesson for next day SUBJECT : Field Kitchens and Equipment 
TITLE OF PERIOD : Field Equipment (4) 
TEXT REFERENCES : Par 28, 29 Sec VIII UOTC 36„ 1943; Himeo Field 
Range $5 QJ.I 7 - misc 4; Mimeo on Operation of In- 
INSTRUCTIONaL nlDS : stant lighting; 2 burner gasoline lanterns 
PERSONNEL :• Classroom Instructor1 
EQUIPMENT : Standard Classroom Equipment; 25 111941 cc M1942 one 
burner stoves; gasoline lantern; mountain cook set; 
TRANSPORTATION : FS 118, 128 Projector, Screen , PS 140 
: .REQUIRE! HUNTS : None 
TRAINEE’S EQUIPMENT; Notebook and'pencil 
LESSON PLAN • : 
7 PERIOD 2 HOURS (Duration) PLACE: Classroom 
HUT 
Demo ns t rat ion 
Schedule; 
POINTS TO BE PRESEIJTSD iJ3D. PLAN OF PRESENTATION Lecture 
Siinutos ' 
Film Strip - Application 
3 
( 
i 
| 
i 
I. Introduction 
iU One and two burner gasoline stoves; Use-and caro of 
outfit; cooking packs; mountain sets; Mam it o cans; gasoline 
lanterns; Range, 
35 
i 
i 
1 
i 
I 
\ 
j 
1 
| 
1 
IX. One burner gasoline stove (Used by mobile troops who pre- 
pare and cook their own food) 
(The students will be divided into groups and issued one 
of each of the stoves per group; they will then follow the pro- 
cedure of operation outlined by the instructor)• 
ii. advantages 
1; Easy to manage 
2. Burn little fuel 
3. Light to carry 
B. General1precautions 
1, Ventilation 
a. Carbon monoxide gas (poisonous-but odorless) 
b. Mountain tent is airtight 
1) Ventilators should never be tied shut. 
2, Steam - use as low flame.as possible and cover 
a boiling pot. 
3, Wind - when used outdoors shield it*fron the 
wind • 
* 4. • Fuel •• 
1) Do not fill the stove over throe quarters 
full. 
2) Use; non-loaded gas when available. 
C. Types 
1. 111941 - entire burner covered by-a cup. 
a. 6 burner arms, 41legs 
b. Lighting the M1941 
1) Remove the ...cup and snap-out the legs 
and pot arms. • 
2) Pump about 50 tines 
3) Revolve wire lever to clean the tip of 
the valve; leave the lever in a down position. 
4) Light a match 
5) Turn valve knob a quarter turn to the 
left and light. . 
6) After 3 or 4 minutes (blue flame) open 
the valve all the way and pump in more air. 
7) If flame is too hot regulate the wire 
cleaning lever. 
8) Turn valve to the right to extinguish 
the flame. 
9) Cleaning and repairing the generator. 
10) Packing. lime 
Schedule 
Minutes 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION 
I 
‘ 
2. Ml942 - has no cup 
a. Three legs and three pot arms 
b. Lighter and more compact than the M1941 
c. Lighting of Ml942 
1) Snap out arms and legs 
2) Clean and close the valve underneath 
by turning the wheel to the right until it stops, then back 
to the left until it stops. 
3) Pump 35 strokes 
4) Follow same lighting procedure for 
M1941, using the wheel under the burner rather than the 
valve of Ml941. 
5) Cleaning and replacing of the generator. 
6) Leaking of air or gas 
7) Packing 
8) Extra parts 
d. One quart fuel containers - dosigned for 
those stoves. ■ - 
10 
. 
III. Show Film Strip 10-128, PS 140 
1 
1 4 
, 
i 
i 
i 
, 
i 
IV. Mountain Cook Set 
•A. Composed of tw pots which nest into each other 
and a cover on the larger pot. Cover nay be used for a 
frying pan. 
3. Must be kept scrupulously clean. 
1. Sand 
2. Granular snow. 
C. Carrying Ml942 Stove - inside the cook set. 
O 
1—f 
V. Two burner gasoline stove and outfit cooking packs 
A. Designed to cook for 20 men. 
B. Cleaning and repairing 
C. Lighting 
D. Spare parts 
, 1 
3 ! 
VI. 11 arm it e Cans 
A* Designed to keep the food hot or cold 
j 
20 
1 
VII. Gasoline Lanterns (Demonstration) 
(The instructor will break down,, clean, and light the 
lantern.) • 
A • N omenc 1 at ure 
3. Cleaning 
C. Lighting 
D. Refueling 
E. Improvising a mantle 
10 
Vm. -y5 Range 
A. Show PS 10-118 
B • N omenc lat ure 
C. Cooking 
D. Care and cleaning 
3 
IX. Questions 
2 
X. Assignement of lesson for next day SUUnCT : Field Kitchens and. Equipment 
TITLE OF PERIOD ; Field Cooking (l) 
T-E-T REFERENCES ; Par 8?, Sec, _ Dl- IM 10-205; Tng Service Journal 9 
J une 1944• 
INSTRUCTIONAL AIDS: • • • ' 
PERSONNEL ; Classroom Instructor 
EQUIPMENT : Standard Classroom eequipment, balopticah, screen & 
' ■ : ‘ slides FS 10-100, , Projector, FB 27 
TRANSPORTATION)- ■: ' . ' ' 1 . 
REQUIREMENTS ) ; None ” • 
TRAINEES EQUIPMENT: Notebook & Pencil . 
LESSON PLAN1 : 
PERIOD 1 HOURS (Duration) PIACE: Classroom 
Time . 
.. .. Lecture ‘ 
Schedule 
POINTS TO -BE- PRESENTED AND PUN OF PRESENTATION Film Strip 
Minutes 
’Slides 
7 
i 
1 
| 
j , 
■ ; ; ,1,. 
Introduction 
a, Equipment and arrangement of kitchen truck 
1 ' 5 
1 
» 
i 
i 
i 
i 
II. 
' 
• 
Truck’and Equipment 
a, 2| ton truck - 6x6 • - 
B, 3 Field Range§ complete -L1937, or M1942 - 1,11944 
C, Ice box (Improvised) • 
D, Removable utensils rack (Improvised) 
E, Step Ladder (Improvised) 
F, Miscellaneous equipment 
G, Lights (improvised) 
H, Bread box (Improvised) - - 
-5 
i 
i 
III 
. Arrangement • 
A* Raise Bow and Tarpaulin 
B, Field Ranges across the "truck dust back of the 
cab, 
1* If two ranges are used pia.Ce them along the 
left side of the truck'just back of the cab 
C, Improvised, utensil rack- on side (seats from truck) 
D, Improvised ice. box that can be used as working 
table 
3. Improvised utility shelf for supplies at side. 
F, arranged to seve floor space. 
10 
t 
1 
i 
IV. 
Safety precautions while- in transit 
A, Care must be taken in refueling the"fire unit 
(only while truck is at standstill.) 
B, -Extra fuel. 
C, Safety in operation 
D, Seats may be converted into MoutsideM shelves. 
E, The use of a serving table under extended canvas, 
F* Camouflage and coyer during serving of meal, 
G. The use of a trailer. 
1 
2D 
H• Bla ckout c coking• 
V. 
Show Film Strip 10-100 , IB 27 
5* 
VI. 
Summary & Questions ‘ 
A, Emphasize all safety .precautions, 
B, Correct arrangement for utilization'of maximum 
floor \spac.e, 
C, Precautions to be taken during blackout cocking. 
2 
VII 
. Assignment’ of lesson for next day 
(It "is suggested that cooking from a truck when in 
combat areas be done only when the truck is' station- 
ary and the cooked food be moved forward. Roads 
and- terrain in combat areas usually make cooking on 
the move impracticable) SUBJECT : Field Kitchens and Equipment 
TITLE OF PERIOD : Field Cooking (2) 
TEXT REFERENCES ; Par 36-37 PM 7-30, 1942 
INSTRUCTIONAL RIDS i 
PERSONNEL : Classroom Instructor and Assistant 
EQUIPMENT - : Standard classroom equipment; TNopd, Gasoline; En- 
trenching Tool, Raw Food, Mess Kit, Improvised 
TRANSPORTATION : Utensils; Projector, Screen, FS 10-138 T?g 139 
REQUIRE-[ENTS : None 
TRAINEE'S EQUIPMENT: Notebook and Pencil 
LESSON PLAN : 
PERIOD 1 HOURS (Duration) PLACE: Classroom & Demonstration 
Area 
jTimo 
Schedule 
Minutes 
1 Film Strip 
1 POINTS TO BE PRESENTED a]ID PLAN OF PRESENTATION Lecture 
Demonstration 
! 3 
j 
I. Introduction 
A. Explanation of individual cooking 
i 
1. Hccessity 
2.. Frequency 
i 
i 7 
) 
j 
i 
i 
» 
i 
1 
II. Types of Fires 
A. ITood 
1. Construction of Fire pits 
a. Group cooking trench 
b. Individual pit - ness kit 
c. Precautions 
B. Gasoline 
1. Burning gasoline in open cans 
a. Allowance for drafts 
| 2* Precautions 
a. Explosive hazards 
3. Advantage 
a. No smoke 
b. Faster cooking 
c. Easy to control 
10 
i 
| 
i 
III. Cooking of Food 
A* Cut in small pieces 
1. Speeds cooking tine 
3. Save peelings for food value contained 
C. I lethods employed 
1. Boiling 
2, Frying 
' 10 
i 
( 
1 
i 
I 
i 
i 
IV. Show Film Strip 10-13 ps 139 / 
a. Method of cleaning equipment 
PROCEDURE FOR DEMONSTRATION 
A. Preparation 
1. Construct the following 
a* Group trench 
. b. Barbecue trench 
c. Gasoline unit set up 
2. Build and light fire.in each 
B. Preparation of the food: 
1. Use food rationed to troops for that day 
a. :7ash and dice potatoes and other root vegetables 
b. Put on to boil 
2. lilhile the above is cooking, prepare the following; 
a. Fry bacon and eggs over the gasoline fire 
b. Put meat on spit over the barbecue pit 
3. Combine meat and vegetables and simmer about 5-10 
minutes. ✓ p? in© 
Schedule 
Minutes 
POINTS 
TO BE PRESENTED AND PLAN OF PRESENTATION 
! 
4. IJhat to do when no utensils are available 
a. Use of flat stone for frying, etc* 
b. Barbecue pits 
C. 
Extinguish the fires 
1. Fill fire pits and cover with leaves, etc* 
a. . Avoid detection 
b, ’don't disclose number of troops 
2* Smother gasoline flame 
s 
IV* Questions SUBJECT : Field Kitchens and Equipment 
TITLE OF PERIOD : Field Cooking (5) 
TEXT REFERENCES ; Par 76-82, TM 10-405; Par 89-92 TM 10-205 
INSTRUCTIONAL AIDS : 
PERSONNEL : Classroom Instructor 
EQUIPMENT : Standard classroom equipment; Projector, Screen, 
FS 10-96; Model Kitchen Gar 
TRi JTSP CRT AT I ON : 
REQUIREMENTS ; None 
TRAINEE*3 EQUIPMENT: Notebook and pencil 
LESSON PLAN 
10 PERIOD 1 HOURS (Duration) PLACE: Classroom 
,T ine 
Minutes 
Demonstration 
POINTS TO BE PRESENTED AND PUN OF PRESENTATION Lecture 
Film Strip 
' 
i 3 
1 
1 
I. Introduction - Cooking on Railway & Baggage Car 
A* Necessity for proper feeding of men while in move- 
ment. 
1. To preserve morale 
2. Insure that they arrive at destination in good 
physical condition. 
1 
I 
1 
1 
1 
10 
II. Types of movements where cooking is SOP 
A. Rail 
1. Baggage car 
a. No 1 and No 2 Stoves 
b. HI937 Stoves 
2. Army K Car 
a. Army Range y5 
b. Built in permanent equipment 
3. Motor Convoys 
1. Cooking while in novoment 
2. Transporting food from kitchen in Mar-Mite 
containers 
1 
1 
15 
III. Rail Equipment (Use Model Kitchen Car) 
A. Discuss its set-up, uses and method of operating 
with; 
1. No 1 and No 2 Ranges 
2. MX937 Stoves 
3. Army Range No 5 
4. Army K Car 
B. Discuss auxiliary equipment that is used with 
stoves listed in "A1’. 
1. Rater cans 
2• Fue1 
3. Storage facilities 
4. Pans and utensils 
5. Gasoline cans 
7 
i 
1 
IV. The Ration 
A* The ration is draim in kind in a fixed menu es- 
tablished by QM at place of debarkation 
1. Allowance per man per day 
2. This includes paper plates, cups and forks, etc. 
3. Out of - per man per day drawn by train 
commander for purchase of ice* etc. 
4. One emergency ration per man drawn on Field 
Ration "D"* for any movement of 3 days or more. 
5. .If emergency ration is not used it must bo 
turned in at destination. Time 
Schedule 
invites 
POINTS TO BF PRESENTED AND PLAN OF PRESENTATION 
i 
i 
1 
i 
i 
I 
6* per meal from officers and train crew 
• must be> collected and turned in. 
7. All utensils and equipment must be checked 
in at destination and returned to point of origin* 
1 
V. Show Film Strip 10-96 
1 3 
it 
VI I, Questions 
Z 
VIII. Assignment of lesson for next day. SUBJECT : Field Kitchens and Equipment 
TITLE OF PERIOD : Field Cooking (5) 
I INSTRUCT I DUAL A IDS : 
PERSONNEL : Classroom Instructor 
EQUIBIENT : Standard Classroom Equipment; Projector, Screen, 
TF 10-1215, 10-1216, 10-1237 
TRiiNSpORTAT I ON : 
REQUIREMENTS ; None 
TRAINEE'S EQUIPMENT; Notebook and pencil 
LESSON PUN : 
11 PERIOD 1 HOURS (Duration) PUCE; Classroom 
Time 
Schedule 
[iinutes 
lib c£ ure 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION and 
Training Film 
t T T " 
i 
3 
' 
I, Introduction 
A. Cooking in the field - c.hief difference between 
messing in the garrison and messing in the field is in the 
equipment used. 
6 
i 
II. Preparation of food in the field 
A. Menu changes 
B. Consisting of food to accomodate ness kits. 
C. Keeping the food hot or cold for serving 
D. Left-overs 
56 
l 
III. Shew Training Film 10-1215, 10-1216, 10-1237 
ry 
o 
IY • Quo sti ons 
2 
\ 
V. Assignment of lesson for the next day. SUBJECT : Field Kitchens and Equipment 
TITLE OF PERIOD ■; Field Cooking (4) 
TEXT ■■ REFERENCES • : TM 3-220 Par 65d (1) -(8) ' 
INSTRUCTIONAL AIDS : * 
PERSONNEL ■ • . Officer Instructor 
EQUIPMENT : Standard Classroom Equipment; 2 Chemical Warfare 
, .■ , ■. Charts; Mustard Gas, Canne.d Food,. Protective 
TRANSPORT ATION : Clothing, Protective Cover. , 
REQUIREMENTS None 
TRAINEE’S EQUIPMENT; Notebook and Pencil ... 
LESSON, PLAN ; ... ” •• 
IP PERIOD 2 HOURS (Duration) PLACE; Classroom 
r ime 
Schedule 
Minutes 
■ , • • XjC> CtSLUT1© 
POULTS TO BEt PRESENTED AND PUN. OF PRESENTATION and 
Demonstration 
2 
! I* Introduction 
a. Chemical Agents and their-effect on food and water. 
43 
II. Protectipn of food is a prime consideration for all 
| personnel charged with handling it. It is much easier to 
i protect food from contamination than to decontaminate it. 
1 III*• Points to consider regarding contamination of foods 
! by chemical agents: 
a* h'ar gases are highly penetrative 
B. Foods, particularly moist and fatty.foods, are 
highly absorbent, : . . 
C. Wrapping and packing methods may be absorbent 
and permit passage of war gases . ... 
D. Gas can penetrate food wrappings unless they are 
airtight 
E. Materials which soak up oil and water absorb and 
eventually permit passage of gas . . '- ’ ! 
XV. . Contamination may occur; , h . ; 
a* Upon contact v(ith vapor 
, 3,. Upon contact with splashes 
C. Upon contact with spray of liquid chemicals 
D. Upon contact ’with solid chemicals 
V. Consumption of contaminated food will produce: 
a. Internal irritation 
B. Systemic poisoning 
, 
VI., Ways to .protect food (use chart) , ; : , 
A. Keep in airtight containers , 
B. Keep food in shipping containers 
C. Proper stacking . 
VII. Even though precautions are taken, if gas is used we 
will have some contaminated foods tor-decontaminate or 
destroy. . ; , ■ 
VIIJ., Factors concerning disposition of food: 
A. Availability of uncontaminated food supply 
B* Tube of chemical .agent used . 
C.: 'Degre'e.~*of contamination 
- D• ■ Kind of foo'd 'contaminated 
. : E. Type , of packing used ... I1 ine | 
Schedule ! 
Minutes 
POINTS TO BE PRESENTED AND PlAlI OF PRESENTATION 
— 
i 
i 
i 
i 
XX* War gases contaminate.food by: 
A, Going into solution in water or fat in food 
B. Geing absorbed on the solid surface 
i 
X* Practical measures for purifying or decontaminating foods 
A* Washing with miter or 5% soda solution 
B. Trimming off exposed surface 
C. adequate aeration 
D. Boiling in water 
Above measures may be ineffective when arsenical 
agents are used. 
XI. Classification of chemical agents: 
a* Non-Persistant 
1* Nonparsenical CG, CC, AC, CL 
2. Arsenical 3A, DU, DA 
B. Harassing agents CA, CNB, CITS, PS 
C. Blister Gases 
1. Non-arsenical H, HN 
2. Arsenical L, ED 
D. Screening smokes WP, EC, FS, HI 
XII* Condition produced by Non-persistant agents: 
a. Norr-Ar senical 
B. Arsenical 
Docontamination procedures. 
XIII* Condition produced by screening smokes; 
a* Decontamination procedures. 
ARE THERE ANY QUESTIONS? 
55 
Field Exercise 
part I - 45 minutes 
Part 11-30 minutes 
Because of delay of 30 minutes while canned food is boiled 
in part I, Part II will be started as soon as cans of food 
are placed in boiling water* Part II can then be started 
and completed before the time has elapsed necessary to 
complete part I. 
♦ 
j X* Decontamination procedures - Canned Food 
j purpose; To demonstrate how ”HU contaminated canned 
i foods may bo decontaminated. 
procedure: 
A. Contaminate canned foods with small droplets of 
”H”. Illustrate use of visicant detector paper to verify 
c ont ai linat ion. 
B. Contaminated cans of food should then be placed 
in a container of boiling water for 30 minutes. At end 
of 30 minutes cans should be rinsed and dried.. Decontam- 
ination should be complete* 
Verification of results may be obtained by odor 
or by use of M4 vapor detector kit. 
Labels will have soaked loose from cans while 
they were immersed in water. Cans hould be marked to 
identify contents. 
C. Conclusion; That MHU contaminated canned foods 
can be de c ont am i nat e d in boiling water for 30 minutes. 
II. Decontamination of water contaminated with ,fH” 
Purpose: To demonstrate how !,H" contaminated water 
may be recognized. To demonstrate how "H" contaminated 
water can be made usable. T ine 
finutes 
POINTS TO BE PRESENTED AND PLh.IT OF PRESENTATION 
: 
i 
1 
j 
1 
Procedure; Pour water.into.glass jar until 3/4 full. 
A. By use of pH paper determine pH of uncontaminated 
j water - pH should be approximately 7*0 
B. Add a few drops of liquid MHM to water with medi- 
cine dropper 
C. Have clas3 observe following characteristics of 
centaminated water i 
1* Odor ' 
2* Surface film of MH” 
3* Liquid "H" at bottom of container 
D* Approximately 2. quarts of water should be Siphoned - 
from between surface and bottom© of container*. (Care should ■ 
be taken that no surface film or liquid nHfl is passed to 
second container). 
E. V/ater is then boiled 15 ’minutes* 
F* 3rriplo of miter is then chlorinated with 5ppm 
chlorine. 
G. Check for mustard with detector paper. 
H. Let stand for 10 minutes and determine residual 
chlorine• 
I. If 1 ppm or more is found, the water is safe for 
use. 
Conclusion: It should be made clear to class that various 
tests made in connection with this water decontamination 
are not necessary in actual practice in the field. They 
are used to prove this method is*effective. 
Summary; 1. Cover important points covered in demonstra- 
tion. 
2. impress class with importance of prbtecting 
fjod against contamination to eliminate necessity of de- 
contamination. 
ARE THERE aNY QUESTIONS? : 1 ■ 
i 
Assignment of lesson for next day SUBJECT : Field Kitchens and Equipment 
TITLE OF PERIOD : Baking in the Field 
TEXT REFERENCES : TM 10-405, TM 10-205, QM Service Training Journal 
Vol. 4, #20, May 1944, Vol. 5, #2, July 1944 
INSTRUCTIONAL i.IDS : 
PERSONNEL : Classroom Instructor 1 j 
EQUIPMENT : Standard classroom equipment; M1937 field range, 
ingredients for cookies, and improvised equipment 
TRANSPORTATION : Screen, projector, TF 10-1202, 1203, .3 10-1/10-135» 
REQUIREMENTS : None 10-25 
TRAINEE US EQUIPMENT: Notebook and pencil 
LESSON PLAN : 
13 PERIOD *2 HOURS (Duration) PLACE: Classroom 
Tine 
[Schedule | 
Minutes 1 
TF;FS 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION Lecture 
Application 
— 
I 
♦This class will not be counted as part of the 96 hours 
of instruction but will be regarded as part of the make-up, 
review and test time* 
I* Baking on Ml937 Field Range 
Aside from the usual methods of baking as described 
and demonstrated earlier in this course, there are a number 
of ways that the field range may be used - as a proofing 
cabinet, etc. 
The Ml937 can be a great help to your baker for 
pie baking, cookies, etc. The transforming of the M1937 
Cabinet to a shelf oven with the aid of some angle irons 
cut to fit inside the cabinet to act as a shelf for the 
Bake Pan. 
However, in order not to get too much direct heat, 
take an empty 5 gal. can, cut out the top and bottom and 
flatten it out. Put the can on the angle iron and this 
will help regulate and control the heat from the fire unit* 
I 
II, In the event that the gasoline field range cannot be 
used for baking due to lack of gasoline, inadequate space, 
etc., the following method of baking is found to be suffi- 
cient . 
Materials needed: 
55 gal. oil drum - thoroughly scrubbed. 
Fire trench in the shape of a ”Tl,uasing the side 
shaft as a draft channel - put the drum over the top part 
of the "T". Inside the drum fill l/d full with smooth 
clay to use as insulation and even heat conductor. Cover 
the clay with a piece of sheet metal if available. Im- 
provise a door of any material available. 
Show IS IO-I3U, IO-I35. 10-25. •' . , . . . 
A demonstration on cookie baking will be carried out during 
this class using the recipe below; 
Show training f ilms 10-1202, IO-I2O3 
Sugar Cookies 
25 men - 6 doz. cookies 
Flour - - - 12 oz. Sugar Gran. - 3/4 lb. 
Baking powder - - 1 Hess Kit spoon Eggs - - 2 only 
Salt - - l/8 oz. Vanilla - to taste 
Shortening - - l/3 lb. Milk Evaporated - l/2 can 
Water for milk 
8 oz. sugar and 1 oz. cinnamon for topping 
Roll l/S inch thick and ©ut, bake 12 to 15 min. in 375° oven* SUBJECT ; Dehydrated Foods 
TITLE OF PERIOD : Methods of preserving food 
TEXT REFERENCES : Par 1, TM IO-U06; Conference Bulletin #1, #2, 0£$4G-; 
Canned Food Manual, TM 10~*405 
INSTRUCTI ORAL AIDS : 
PERSONNEL : Classroom Instructor 
EQUIPMENT ; Standard classroom equipment, Folio 
TRANSPORTATION : 
REQUIREMENT S : None 
TRAINEE1 S EQUIPMENT: Notebook and pencil 
LESSOR PLAN : 
PERIOD 2 HOURS (Duration) PLACE: Classroom 
.Tine 
Schedule 
Minutes 
POIITTS TO PE PESSE3MD A1IE PLAH 0? PlffiSBHTATIOK Lecture 
5 
I, Introduction 
A, History 
1. Thousands of years ago nen killed what he ate and 
threw away the surplus. Consequently, many winters found him 
cold and hungry. Later on, he discovered that he could store 
dry nuts, etc. Then man discovered fire, later he learned to 
dry, smoke and salt foods. These were the first methods of 
preserving food. 
15 
IX. Why foods spoil 
A, Air affects the color and flavor 
1. Oxidation - affects fatty foods, bakery goods 
and some vegetables. 
E, Water 
1. Hotting grain and vegetables in the field 
2. Flood 
3. Usually an indirect agent, 
C. Extremes of humidity 
1, Damp - mold, stickiness, etc, 
2. Dry air - evaporation, staleness 
L. Freezing - flabby, flavorless, curdling in thawing 
B, Hats, Mice, Eirds and Insects 
F, Fire - smoke, ashes 
G, Dirt - attracts vermin 
H, Lust - micro-organisms 
I, Enzymes - complex chemical substances, existing in 
all plants and animals which have the power to change living 
matter without being affected themselves. Hot all are deter- 
iorations, 
1, Checked by drying and refrigeration 
J, Micro-organisms 
35 
III, Preservation of foods - normally means: 
a, Hefr igerat ion 
1, Cellars were first used to store fruits and 
vegetables 
2, Hefrigerator car 
3, Commercial cold storage 
k, Quick frozen foods 
a. Started about 25 years ago 
E. Cur ing 
l. Meat - to increase keeping qualities and to 
Impart to it flavors of the curing agents 
a. Thr ee me th 0ds 
1) Pickle cure 
2) Ery salt cure 
3) Ery cure Time 
Schedule 
Minutes 
PODITS TO PE PRESENTED AMD PLAIT OF PHESEMATIOIT 
, 
b. Smoke 
C. Canning 
1. History - the art of canning was developed as a 
military necessity - (ITicholos Appert) 
2. Use of metal containers 
3. Keeps food indefinitely 
U. Hermetic seal 
5, Vacuum packed 
D. Prying 
1, Pefinition 
a. Pried is the term used in connection with all 
dried foods, regardless of the means used for extracting 
moisture. 
h. Evaporated is the term used in connection with 
the drying of apples, which are artifically dried hy the 
application of heat in a kiln 
c. Sun - Pried is the term used in connection with 
the drying of food products entirely hy exposure to the rays 
of the sun 
15 
j 
IV. Preservation hy dehydration 
a, Spoilage of raw food is due primarily to the growth 
of mold and bacteria 
1, Holds and bacteria will remain dormant and harm- 
less in the absence of a suitable medium for their growth, 
3, 9 million pounds in the last war 
25 
i 
i 
I 
1 
V, Pehydration 
A. Importance of the food 
1, Largest cost of any single item 
P, History 
X, War necessities 
2, Use of dehydrated food in the Civil War 
3, Poer War 
U. dp an i sh-Am e r ican War 
5. World War I 
6. Pehydration in the German Army 
C, Effect of dehydrated foods on distribution 
P. Pehy drated food industry of today 
■ 
! 3 
VI« Questions 
1 2 
j 
VII. Assignment of lesson for next day SUBJECT : Dehydrated Food 
TIT IE OF PEE 103 ; Advantage of Dehydrated-Food, (l) ,,,y 
TEXT PlSFEHSITCBS :-Par 2; TH 10-Uo6; Conference Bulletin #3, 0<$G 
INSTRUCT I ORAL AIDS : 
PEEISOIJUBD : j. Classroom Instructor 
SQlJIPi-'iElIT : Standard classroom equipment; FS 1 Cull9, Screen, 
Projector, haloptican & slides, Folio 
TBAHSPCETATI OR ; 
PEQJJIEEI- IB ITT S . : Hone • .. . . ■ 
TIUI1IBB!S BQjUIPMEilT: notebook and pencil - . 
LESSOR PLAR : • .;* • 
PERIOD 2 HOURS (Duration) PLACE; Classroom 
i 
time 
Schedule 
ylinutes 
... Film Strip 
POINTS TO 33 PPES3HTSD AND PLAIT OF' HISSEHTATIOIT Lecture | 
Baloptican Slides , 
5 
I, Introduction 
A, General background of dehydrated food 
1, Dehydration of food means simply the reduction of 
the water content of food under controlled condition of tem- 
perature, air velocity and humidity. 
II. Definition 
A. Dehydrated foods are fresh foods from which water 
and inedible portions, such as peels, cores, seeds, stems, 
and bones have been removed, 
; 
22 
t 
III, Products Dehydrated 
A, Most fruits and vegetables - some meats 
D, The largest market for dehydrated foods was to 
commercial users. 
C, Penewed activity in the dehydration industry 
1, Peasons 
a. Hew and improved production 
2, Metal shortage 
3, Economy of space and we ight 
5-, Storage time and variety of climate 
D. Should be handled rapidly after reconstitution 
Uo 
1 
i 
i 
i 
i 
i 
IV. Peasons for Dehydrated Foods 
A, Keeping qualities 
1, Inactive micro-organisms 
2. Insect proof container 
3, Advantages in storing 
1. Will not freeze in storage even at low tempera- 
ture. 
2. Less space required 
a. Saves transportation 
b. Saves vital materials 
e. Example - 3 cars of dehydrated vegetables 
are the equivalent of 9 cars of fresh raw vegetables or 
eleven cars of oanned vegetables, 
3. Transportation 
a. Deduction of weight 
1) Due to elimination of peeling, core, 
and other more edible portions 
2) Pemoval of water 
b. Saving of cargo spa?e 
1) Estimated 1,239,920 railway cars of 
shipping space in - 19^3 
c. Vital materials 
l) Tin and steel plate Tine 
Schedule 
Minutes 
POINTS TO 3E PHESSHTED AND PLA3T OF PRESENTATION 
d. Saving of labor 
1) Inedible portions removed 
2) Preparation of yield becomes uniform 
3) Calculation of required amounts is 
simplified. 
10 
V. Use baloptican slides to point out the advancement in 
dehydrated food 
15 
VI* Show film strip 10-119 
3 
• 
VII, Questions 
2 
VIII. Assignment of lesson for next day SUBJECT : Dehydrated Food - 
TITLE OF PLLIOD : Advantages of Dehydrated Food (2) 
TEXT RSFELEi'TCES : Chap 2, TH 10—U06, Conference Bulletin $31 OQfylGr 
INSTRTJOTlONAJi AIDS ; 
PLUS01IHBL • : Classroom. Instructor 
EQUIPMENT ; Standard Classroom Equipment; Folio, One Hatio 
sheet for each student 
THAN SP OHT AT ION ; / 
DEqUIBEMEETS : None ; 
THAIEEE* S EQUIPMENT: Notebook and pencil 
LESSON PiAiT ; 
O ' ■ * 
•• V.;PEHIOD ■ 1... HOURS (Duration) PLACE: Classroom. 
lllne ’ 
' Application 
Scheduler POXHTS TO PE PRESENTED ADD PLAIT OF PHESEETATIOH Lecture 
Minutes 
. . Demonstration 
3 
■ •. 
I. Introduction 
A, Three most important factors in using dehydrated 
food 
1. Soaking time . 
2. Correct Eatio 
3. Cooking tine 
12 
i 
1 
. 
( 
II, Eeconstitution of Dehydrated Foods 
A. Definition - Heconstitution is the process by 
which dehydrated foods are restored approximately to their 
original state or concentration of moisture in the fresh 
food, ' 
D, 'Factors in reconstitution 
1* Condition of vegetable, "before it was dried 
2. Methods used for blanching 
3. Methods and temperatures of dehydration 
4. Methods of reconstitution 
5. Amount of water used for reconstitution 
30 ; , 
i 
III, Eatio . 
Each student will be called upon to complete mathe- 
matically the reconstitution of at least one item of food 
i 
1 : 
after the instructor has completed a demonstration covering 
l : .... 
I 
i 
I' 
! . 
(' ' ' 
the following: ■ , ■ , ,, 
A, Amount to be prepared • 
. . 1, Eased on one hundred men 
3, Weights of food per #5^: dipper 
CP Weight of water per #56 dipper 
D, Temperature of wa,ter 
1, Effect of weather, climate and altitude on 
dehydrated food 
i 
!- 3 
i 
IY, Questions 
1 2 
c* 
i 
Y, Assignment of lesson’for next day SUBJECT : Dehydrated Foods 
TITLE OF PERIOD : Dehydrated Vegetables and their Reconstitution (1) 
TEXT REFERENCES : Par 3, TM 10-406 • * 
INSTRUCT I0NAL AIDS : 
PERSONNEL : Classroom Instructor 
EQUIPMENT : Standard classroom equipment, Ratio, Dehydrated 
Vegetables, Folio 
TRANSPORTS ION : 
REQUIREMENTS ; None 
TRAINEE• 3 EQUIPMENT.* Notebook and pencil 
LESSON PLAN : 
4 PERIOD 1 HOURS (Duration) PLACE: Classroom 
Time 
Schedule! 
linutes ! 
Lecture 
POINTS TO BE PRESENTED aND PUN' OP PRESENTATION and 
Demonstration 
3 
I. Introduction 
A. Three most important factors of dehydrated foods: 
1, Shipping space saved 
2, Keeping qualities of dehydrated food 
3, Time saving 
3 
II. General 
A. Vegetables arc usually prepared by one of four 
cooking methods; 
1. Boiling 
2• Baking 
3. Frying 
4. pickling 
B. After reconstitution, dehydrated vegetables are 
adaptable to each of those cooking methods 
C. Various means of flavoring 
5 
III. Kinds of dehydrated vegetables . F. Cabbage 
A* Julienne potatoes G. Turnips 
B. Julienne sweet potatoes H. Onions 
G. Potato shreds I. Baked beans 
D. Beets K. Green pea soup 
E. Carrots L. Yellow 
20 
1 
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1 
1 
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1 
IV. Factors considered in dehydration and reconstitution; 
A. Should closely resemble the original fresh pro- 
duct in color, flavor, texture and nutritive value. 
B. Variety of vegetables 
1. Selected variety must be used others acquire 
a bitter flavor 
2. Some vegetables lose flavor and color 
3. Weakly colored and flavored vegetables are 
entirely unsatisfactory. 
C. Stage of maturity 
1. Immature vegetables are weak .in color and 
flavor 
2. Overmature vegetables are usually tough and 
woody 
D. Harvesting 
1. Green vegetables to be used for dehydrating 
should bo harvested early or late in the day 
2. Changes in vegetables during storage 
3. Delays in harvesting 
E. Preparation 
1. Washing-, sorting, peeling, etc. 
2. Suitable mechanical equipment 
3. Conveyor delays 
4. Sanitary conditions (Tine 
Schedule 
slinutes 
POINTS TO BE PRESENTED..AND PLAN OF PRESENTATION 
•- .... 
F. Traying 
1. miration 
G* Blanching ' ... ‘ 
‘ 1* All vegetables, except onions 
2, 'Use of steam . . v 
■ 3 * Over, and -under blanching 
K* Drying : ' ’ 
■U Types of dehydration 
I* Drying time and dehydration capacity » 
1* Factors determining drying time: 
a. Design of dehydrator 
b. Volume of air-flow 
■ - c. llaximum safe temperature .... 
d. proportion of recirculation of alp 
e. Dehydrator capacity '* 
■ Character of product to’be dried 
J» Design of Dehydrator 
14 
V« Instructor will reconstitue -one dehydrated vegetable 
explaining the ratio, soaking tine and cooking. Part of 
khis demonstration nay be done during tho lecture. 
3 
VIA 
Questions 
2 
VII. 
Assignment of lesson for -next day SUBJECT J Dehydrated Foods 
TITLE OF PERIOD : Dehydrated Meats and Reconstitution 
TEXT REFERENCES : Par 21-25, TM 10-406 
INSTRUCTIONAL AIDS ; 
PERSONNEL : Classroom Instructor 
EQUIPMENT : Standard classroom equipment, -Ml937 field range 
complete, tool kit, ingredients for cooking meat, 
TRANSPORTATION : FS 10-120, Projector, Screen, Folio 
REQUIREMENTS ; None 
TRAINEE’S EQUIPMENT: Notebook and pencil. Mess Kits 
LESSON PLAN 
5 PERIOD 2 HOURS (Duration) PLACE; Classroom 
*2 ime' 
Schedule 
minutes 
Tjemonst ration 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION Lecture 
Film Strip 
5 
put the meat to soak at this tine for cooking demonstra- 
tion later in the period. Be sure tho,t the ratio and soaking 
period is made clear and that all students understand. 
10 
X. Introduction 
A. Typo of meat available as a dehydrated product; 
1. Beef 
2. Pork 
3. Ham 
4. Sausage 
5. Corned beef 
€, Bacon 
B. Two most important factors in rehydrating neats; 
1. Ratio of reconstitution (amount of water) 
2. Soaking period 
10 
i 
II. Discussion of background of dehydrated meat 
A. ./hat type of meat is used? 
B. How it is processed for dehydration 
C. Discuss "pre-cooking” and its j/m'P08® 
D. The value of dehydrated products in the field 
1. Space saving 
2. Storage and keeping qualities 
3. Ease of transporting 
25 
III. Ratio and Soaking periods 
A- Go over carefully the ratios and soaking periods 
for: 
1. Beef 
2, pork 
5. Ham 
B. Using the blackboard figure 2 or 3 problems in 
rehydrating various amounts of meat. 
t io 
j 
IV. Show film strip 10-120 
I 35 
V. Demonstration 
A« Prepare and cook the meat that has been soaking 
during the discussion. If no dehydrated meat is available, 
meat component of MC" and ”K,! Rations may be utilized. 
3' 
VI. Questions 
2 
VII. Assignment of lesson for next day SUBJECT : Pinal Examination - • ;- 
TITLE OP PEE I CD ; Pinal Examination 
TEXT REFERENCES : All previous references ' • - 
INSTRUCTIONAL AIDS : • ■ 
PERSONNEL s. Classroom Instructor - ‘ 
BqUIPMBNT : Mimeographed examination ; 
TRANSPORTATION ; • ‘ ‘ • ■ - vU : ; V. 
REquras-iENTS : None :: vi.:;: 
TRAINEE* S BqUIPMBNT; Pencil •: A : ' • . L . , • 
LESSON PLAN : : ;• 
PERIOD *2 HOURS (Duration) PLACE: Classroom’ ’■-. > 
(Time 
■Schedule 
jMinutes 
POINTS TO BE PRESENTED AW PM OP PEESBUTATI Oil Examination : 
♦This class is not counted as part of the 96 hours of 
j classroom instruction, hut as a part of ”make-up,- review, 
: and test time,” - • • , - - 
1 
Students should he seated in" every other - seat,. or the 
i i 
! chairs should he moved so that there is at least three feet 
I "' 
j between each student. . 
< . ■ 
The instructor must explain how the examination is to he 
i j 
| written; what type of questions are in the exam, and what 
i 1 ' . , • 
j type of answers will he accepted* 
1 
Under no circumstances, will the instructor give aid 
to the student except to clarify a question. If a .student 
j has a question, he will come to the instructor, in order 
j to eliminate any unnecessary noise or confusion in the 
* ■ 
j classroom. 
When a student completes the examination ahead of 
time, he will either sit quietly in his chair, or take a 
i 
1 
’•break” outside the classroom until all are.finished and 
i ) 
i ; the two hours allotted time is completed. . . SUBJECT : Dehydrated Foods 
TITLE OF PERIOD ; Miscellaneous Foods and Their Reconstitution 
TEXT REFEREECES ; Par 17-21, Ch 4, TM 10—1|06; Conference Bulletin 
6, 9, io, oq^G 
INSTRUCT IDEAL AIDS : 
PEESOEEEL : Classroom Instructor 
EQUIPMENT : Standard classroom equipment ;■ Polio, Dehydrated 
Foods, Eecessary utensils, Gasoline field range; 
TEARSPORTATIOE : FS 10—121, Projector, Screen 
REQUIREMENTS : Eone 
TRAINEE1 S EQUIPMENT: Notebook and pencil 
LESSON PLAN ; 
PERIOD 2 HOURS (Duration) PLa.6B: Classroom 
(T ir/ie' 
Schedule 
Minutes 
Demonstration 
DO HITS TODS PRESENTED AM) PM OS ?HE SENT AT I OS Lecture 
Application 
3 
I. 
Introduction 
A, Definition of Dehydrated Poods 
D, Importance of Dehydrated Poods 
3 
IX. 
i 
ii 
Dairy Products - Dehydrated 
A. Milk 
1. Whole 
2. Skimmed 
D. Eggs 
G. Cheese 
D. Dutter 
6 
III 
. Milk 
A. Importance of milk in diet 
i 
D, Uses of milk 
C. Types of dehydrated milk 
D. Processing of milk 
6 
rv. 
Eggs 
A. Three types of dehydrated eggs 
D, Uses and advantages 
C. Processing of eggs 
1. Quality 
2. Pre - drying 
5 
i 
V. 
Cheese - Dutter 
A. Importance in diet 
B, Types of butter used 
7 
j 
j 
VI. 
Pruits 
A. Kinds 
1, Apples 
2. Cranberries 
3. Apples 
1, Sauces 
2. Pruit for pies and cobblers 
C. Cranberries 
1, Cranberry sauce 
2. Cranberry cocktail (juice) 
5 1 
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VII 
. Method of Deconstitution 
A, Important factors 
1. Correct ratios 
2. Temperature of water 
3. Soaking period 
k, Cooking periods  
Tine 
S ch.edu! e 
ylinutes 
POINTS' TO 33 PRESENTS® AM) PIAN OP PRESENTATION 
3. Eehydration efficiency 
1* Methods and tempera-tures of dehydration 
2, Testing for complete fehydration 
10 
. 
Till. Show film strip 10-121 
r 
| 50 
. 
i 
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i 
.... 
IX. Remonstration 
A. Apple and custard pies will he made during the 
lecture. Practical demonstration will accomplish the 
teaching of correct formulaes, ratios, rehydration and tem- 
peratures. 
■ ■ 
The lecture,portion of the class, can he given at the same 
tine the demonstration is in progress. The student will 
reconstitute the items, and will also hake the pie. 
■* 
3 
X. Questions 
’ 
2 
• 
XI. Assignment of lesson for next day. SUBJECT : Dehydrated Foods 
TITLE OF PERIOD : Dehydrated vegetables and their reconstitution (2) 
TEXT REFERENCES ; Chap 3, TM 10-406 
INSTRUCTIONAL AIDS : 
PERSONNEL ; Classroom Instructor 
EQUIPMENT : Standard classroom equipment; Group 30 Slides, 
baloptican, screen. Folio 
TRANSPORTATION ; 
REQUIREMENTS : None 
TRAINEE'S EQUIPMENT: Notebook and pencil 
LESSON PLAN ; 
7 PERIOD 2 HOURS (Duration) PLaCE; Classroom 
T irne 
Schedule 
Jlinutos • 
Demonsfrat ion 
POINTS TO -BE PRESENTED AND PLAN OF PRESENTATION Lecture 
Application 
3 
I. Introduction 
A. Reconstitution of vegetables 
; 20 
; 
1 
J 
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s 
i "'.V 
i 
; 
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i 
1 
II. Reconstitution 
A. General - dehydrated foods remain in a state of 
preservation because of their low moisture content 
B. Never soak vegetables overnight 
C. keconstitution is the practice of soaking water 
into previously dehydrated foods for the purpose of restor- 
ing the original moisture content. It is impossible to 
put the exact amount back into the product, 
D. Factors which determine the efficiency of re- 
constitution; 
1. Condition of the vegetable before drying 
2. Methods used in blanching or pre-cooking 
3. Methods and temperatures of dehydration 
4. Method of reconstitution 
a. Do not force reconstitution through 
boiling. 
b. Vigorous boiling is not recommended at 
any time. 
c. Test for tenderness, 
d. Finished product. 
5. Large quantities of surplus water 
a. Loss of valuable nutrients 
1 10 
III, Show baloptican slides Group 30 
, 
i 
j 62 
IV. Demonstration 
The students will reconstitute and prepare all 
available dehydrated vegetables under the observation of 
the instructor. 
3 
V. Questions 
j 2 
VI. Assignment of lesson for next day SUBJECTS ' : Dehydrated Foods 
TITLE OF PERIOD : Complete Meal of Dehydrated Food 
TEXT REFERENCES ; TM 10-406 
INSTRUCTIONAL AIDS : ... , . .. . , . ,v ‘ . ~ " . 
PENSOHNEL ; Classroom Instructor 
EQUIPMENT : Standard classroom equipment; 5 gasoline field 
ranges, dehydrated food . - 
TRANSPORTATION ; * . '• :: 
REQUIREMENTS , : None ' ’ • f . / ■ 
TRAINEE’S EQUIPMENT; Notebook and pencil 
LESSON PLAN : 
PERIOD *1 HOURS (Duration) ‘PLACEs 'Classrooif ' 
Tine 
Schedule 
111 hut el' 
POINTS TO BE PRESE1ITED AND PLAN OF PRESENTATION 
•• — Application 
. - * 
1* ‘ "c 
’ 
j - , v . 
1 
I . 
j 
! 
j 
; 
i 
1,11 " 1, ■ 1 1 ■, 1 1 1 1" 1 '■ 1 ■ 111 
♦This period will not be counted as part of the 96 hours 
.of instruction,, but .will be. regarded a a. part of the make-up, 
reviev/ and test time. 
The students will prepare, in addition to the vegetables, 
• either scrambled e.ggs . or meat components- of ”Cn Rations (used 
to similate dehydrated meat) and a dessert either fruit or 
pies. All of these, combined will- furnish a complete dehydra- 
ted meal that the students themselves have reconstituted and 
cooked. 
This is done to familiarize the students with a complete 
dehydrated menu* Showing advance planning for soaking time 
and utilization of cocking space in using gasoline field 
ranges• SUBJECT Graduation 
TITLE OE PERIOD : Graduation 
TEXT HEEESENCES : All. Training Manuals and Field Manuals 
XNSTEUCTIONAL AILS : 
PERSONNEL : Classroom Instructor 
EQUIPMENT : None 
TEAMS? OKTATI ON : 
EBQTJIEEMBNTS ; None 
TEAINBE1S EQUIPMENT; 
LESSON PLAN ; 
PERIOD *1 HOURS (Duration) PLACE; Classroom 
jTime 
Schedule 
Minutes 
POHOTS TO BE PRESENTED AED PM OF PRESSiTTATIOil Graduation 
i~~T 
I s 
* This class will not he counted as part of the 96 hours of 
1- ' ! 
I 1 
classroom instruction, hut as a part of ’’.make-up, review, 
! 
* 
i ! 
and test time.” 
t 
i 
1 
; 
The students will return all texts issued on hand 
I 
receipt at the beginning of school. TBAIITX1TG- PIXMS . 
TP 7-295 Military-Training 
Running 
Time 
- 58 minutes 
TP &-155 Personal Hygiene *. 
ti ■ 
11 
- 36 
it 
TP ,8-117 Purification of Water • 
tt 
11 
- IS 
it 
TP 10-llOh The MI937 Field Range. Part I 
II 
it 
- 17 
11 
. Bange. Equipment & the fire "unit 
TP 10-1105' The MI937 Field Range*.- Part II 
n 
IT 
- 20 
11 
Cleaning and Maintenance 
TP IO-II33 The Army Cook, Part X, Meat 
Tt 
It 
-20 
it 
Cutting, Tools & Equipment 
TP The .army Cook, Part II, Cutting 
if 
II 
-11 
it 
of the hindquarter of "beef" 
TP IO-II35 The Army Cook,-Part .III,- Cutting 
n - 
'It 
-20 
n 
of the forequarter of heef 
TP 10-1136 The Army Cook, Part IV, Cutting 
11 
II 
- i1? 
11 
... • .. Lamb . , 
TP IO-H37 Bte Army Cook, Parts‘V, Cutting 
ft 
II 
- 13 
n 
Veal and Pork 
TP IO-II3S The Army Cook, Part VI, Cooking 
11 
II 
- 22 ' 
11 
and Carving.of Meat 
TP 10-1202 Raking in the field with gas 
n 
II 
- 29 
11 
TP 10-1203 Baking in the field with wood ■ 
tt 
II 
- 30 
11 
TP 10—1215 Rations in the Combat Zone, 
tt 
II 
- 16 
it 
Part II, Unit Messing 
TP 10-1216 Rations in the Combat Zone, 
11 
It 
- 10 
ti 
Part III, The "C" Ration 
TP 10-1237 Bations in the Combat Zone 
it 
If 
- 10 
»i . 
Part I, "Fighting Poods11 
TP 10-1291 Conservation of Pood 
it 
It 
- 20 
ti 
PR 27 Women at War (mobile baking) • 
ti 
11 
- 10 
11 
Misc 727 Bread Leavening Agent 
if 
11 
- 16 
it 
The Fly . . . pIIM STRIPS ' - 
n 
It 
- 16 
it 
PS 3 Methods of Military .Training’ * ; 
PS 8—52 Mess Improvement, Part I, Promoting Good Pood Habits 
PS 8-53 Mess Improvement, Part II, Pood for Health 
PS 8-55 Classes and Grades of Poultry 
PS 8-56 Types and Forma of. Cheese 
PS 8-60 Disposal of Waste 
PS 8-61 Mess Sanitation 
PS 8-62 Water Supply and Purification 
PS 10-25 Cp Battalion Bakery 
PS 10*94 The Daily Telegram 
PS 10-95 The Bive Classes of Supply 
PS IO-96 Messing, Part II, The Hallway Kitchen 
PS 10-97 Messing, Part I, in Garrison 
PS 10-98 Messing, Part III, The semi-permanent Pield Kitchen 
PS 10-100 Messing, Part IV, The Mobile Kitchen 
PS 10—106 Refrigeration of Poods, Part I, in the field 
PS 10-ll6 Operation of Class I, Railhead 
PS 10-118 Army Range #5 
PS 10-119 Dehydrated Poods, Pt I; Dehydration & its advantages 
PS 1CX-120 Dehydrated Poods, Pt II, Preparation of Dehydrated Poods 
PS 10—121 Dehydrated Poods, Pt III, Reconstitution of Dairy Products 
PS 10-122 Pood is Ammunition 
PS IO-.123 Mess Supervision, Part II, Waste is Sabotage 
PS 10-127 Mess Supervision, The Use of Leftovers 
PS 10-128 How to Operate the one burner gasoline cooking stoves, 
M4l & M42 ' “■ 
PS IO-I3I The Daily Telegram 
PS 10-134 Baking in the Pield - Pield Expedients - Part II, Adpt. 
of the MI937 Field Range 
PS 10—135 Baking in the Pield (Field Expedients) 
PS IO-I38 Pield Expedients, (Individual Cooking) 
PS 10-139 Individual Cooking • 
PS 10-140 Individual Cooking, Part III, The Arctic TRAINING AID CHART 
#1 MEAT% 'SAUCES AND GRAVIES Ref: TM 10-405, TM 10-205 
(1) Use tender and less tender cuts properly 
(2) & (3) Place food in luxury class with Cauces and Gravies 
(au Jus) 
#2 RATION* Ref: TM 10-405, TM 10-205 
(1) Types of Field Rations (A,B,D) 
(2) U.*. Array Field Ration "C" 
(3) Accessory Packet "C” Ration 
(4) U.*. Army Field Ration "K" 
#3 -1-2 POULTRY 
(1) Dressed, Bled. Dressed, Drawn 
■ (2) Broilers, Fryers, Cockerel, *tag 
(3,4,5) Preparation for cooking 
#4 COFFEE 
(1) Prepare correctly. Measure carefully. Clean equipment. 
(2) Add coffee to boiling water. Do not boil after adding 
coffee 
(3) Tea and Cocoa 
#5 SANDWICHES Ref: TM 10-405 
(1) Types of fillers 
(2) *teps in sandwich making 1,2,3 
(3) *teps in sandwich making 4,5,6. 
#6 FI*H AND *HELL FI*K Ref: TM 10-405 
(1) Test for freshness 
(2) Cleaning 
(3) Shell Fish 
#7-1-2-3 BINDERS, LEFTOVERS, CONDIMENT* - Ref: TM 10-405, TM 10-205 
(1) The Magic GI Chef 
(2) Ten Commandments of leftovers 
(3) Flavoring Extracts 
(4) *pices 
#8-1-2-3 *0UP*, DAIRY PRODUCT*, VEGETABLE*-Ref: TM 10-405 
(1) *oups 
(2) Recipes (1-2) Army cook should follow 
(3) Milk - "The Perfect Food" 
(4) Cheese 
(5-6-7-8) Prepare vegetables shortly before use, for cooking. 
#9 NUTRITION Ref: TM 10-405 
(1) Elements of Nutrition 
(2) Nutrition - Use of food by the body 
(3) Nutrients in foods 
(4) Carbohydrates 
(5) Fats 
(6) Proteins 
(7) Vitamins - Peak body efficiency 
(8) Vitamins - *peedy recovery 
(9) Minerals 
(10) Water 
#10 DAILY TELEGRAM 
(1) Daily Telegram, Telephone, Telegraph, Radio, Messenger 
(2) Depot, Local Procurement 
#11 (1) Preserving perishables by refrigeration 
(2) Frozen vegetables 
#12 VEGETABLE* AND FRUIT* 
(1) Canned - Dried 
(2) Fruits 
(3) Citrus Fruits 
(4) Canned food 
(5) Canned food (continued) 
#13-1-2 MEAT* 
(1) Methods of thawing meats 
(2) Cured and smoked meats 
(3) Storage of fresh meats (pork) 
(4) *torage of fresh meats (beef, lamb, veal) 
(5) to (9) Cooking time of lamb, pork, picnic, smoked and 
veal. V14 BREAKFAST FOODS 
(1) Cereals 
(2) Breakfast dishes 
(3) Eggs 
#15 (1) Plan of work - why - how? 
7/ I6 (1) 'days of mixing -pie crust 
(2) Ingredients of pie crust , 
(3) Ft.stry baking 
(4) Ingredients of cake baking • : 
(5) Faults of cake baking 
(6) Gluten in bread making 
(?) Leavening agents in bread making., extracts (pure & imitation) 
#17 KINDS OF DESSERTS 
#18 MESS OFFICERS Ref J TM 10-40$, TM 10-205 
(1) Chain of Commands 
(2) Mess Officers (1,2,3*4) 
(3) Mess Officers (5,6,7,$) a . 
#18 A MESS PERSONNEL 
(1) Duties of Mess Personnel 
(2) Mess Sergeant (1,2,3*4) 
(3) Mess Sergeant (5,6,7,£) 
(4) Cook (1,2,3) ... ■ 
(5) Cook (4,5,6,7) •' 
(6) Dining Room Orderly 
(7) Kitchen Police 
#19 Meat Chart of Pork Cuts - Wilson and Company (Commercial Cuts) 
#20 Meat Chart of Beef Cuts - Wilson and Company (Commercial Cuts) 
#21 Meat Chart of Lamb Cuts - Wilson and Company (Commercial Cubs) 
#22 Moat Chart of Pork Cuts - N ational Live Stock and Meat Board 
#23 Meat Chart of Beef Cuts - National Live Stock and Meat Board 
#24 Nutrition Requirements in Balanced Diet - National Live Stock 
and Meat Board 
#2$ Food Chart - National Live Stock and Meat Board 
#26 Vitamin Chart - National Live Stock and Meat Board 
#27 Food Values - National Live Stock and Meat Board 
#28 Save Fat - National Live Stock and Moat Board 
#29 Meat Lecture Chart - Boneless Beef Cuts - National Live Stock 
and Meat Board 
#30 Meat Lecture Chart - Kitchen Helps - National Live Stock and 
Meat Board 
#31 Meat Lecture Chart - Cooking Methods - National Live Stock 
and Meat Board 
#32 Grain Chart - General Foods 
#33 Vitamin and Mineral Information - General Mills, Inc. 
TEXT BOOK uim MIME0GR4PHED ARTERIAL 
TM 3-220 Decontamination 
TM 3-221 Decontamination Apparatus M3A1 
TM 5-26? Camouflage 
TM 5-295 Water Supply and Water Purification 
TM 10-205 Mess Management and Training 
TM 10-215 Sales Commissary Operations 
TM 10-405 The Amy Cook 
TM 10-406 Cooking Dehydrated Food . 
TM 10-407 Cutting of Beef 
TM 10-408 Cutting and preparing Lamb 
TM 10-210 Inspection of Subsistence Supplies 
TM 10-410 The a my Baker 
TM 10-411 Baking manual for the Army Cook 
TM 10-412 Army Recipes 
Canned Food Manual 
TM 21-250 Amy Instruction 
FM 5-20 Ganouf la ge 
FM 5-20 A Camouflage of Individuals and Infantry Weapons 
FM 5-20 B Camouflage of Vehicles FM 5-20 C Camouflage of Bivouac Camp supply points & Medical 
Installations. 
FM S-40 Field Sanitation. 
FM 10-420 Emergency Food plants and poisonous plants of the Island 
of the Pacific. 
FM 21-10 Military Sanitation and First Aid 
FM 31-20 Jungle Marfare 
FM 31-25 Desert Operations 
FM 21-40 Defence Against Chemical Attack 
School Regulations 
Student Declarations 
Notes on Dehydrated Foods 
Mossing of Troops on Railroads 
«rray Range #5 
Grease Rendering Graphs 
Utilization of Fats 
Meat Reference Manual 
Dehydrated Foods Ratios 
Vitamin Sheet 
Quick Frozen Fruits 
Foodstuffs 
CpC Form 469 
Current Menu 
Nutrition in Everyday Practice 
Commutation of Rations 
AR 40-590 and Changes 
Proper Storage of Foods 
Time Schedule 
Supplies for Kitchen Cars on Trains 
Current Price List 
Issuing Meat by Unit Supply 
Mess Sanitation 
Food Chart 
Bill of Fare 
Gratuity Pay Roll 
Receipt of Supplies 
Inspection Sheets 
Nutrition Chart (Both) 
10 Lessons on Meat 
WD Training Cir 36 — 1943 
QM Service Journals 
AR 30-2210 
AR 210-50 
aR 40-205 BALOPTKM SLIDSS 
SUBJECT AHD/OR TITLE 
CROUP 
NO. OF REMARKS 
NUMBER 
SLIDES 
Baking QiM Garrison 
1 
17 
Field 
2 
Ik 
With or without ovens. 
Baking powder biscuits 
3 
9 
Including corn bread & hot- 
Cake 
k 
10 
cakes 
Cookies 
5 
ik 
Bolls, Basic 
6 
25 
Sweet dough products 
7 
Us 
Pies 
S 
20 
Canned Foods 
9 
93 
Process & manufacture 
Cof f ee 
10 
25 
Crowth, Production & rule 
Deep Fat Frying 
11A 
27 
making. 
Meats: Beef Boning Forequarters 12 
70 
nGriddle Frying11 in Center 
Boo# boning, hindquarters 
1? 
55 
File 
Beef boning 
1H 
11 
Prom TM 1O-U07 (11B) 
Lamb boning 
*5 
75 
From TM lO-UOJ 
Guta, Cookery & Carving 
l6 
2S 
From TM ICuUOfj 
Glandular 
l? 
20 
Also one Chart Pork Whole- 
Jans and Jellies 
16 
6 
sale Cut 
Bations 
19 
S 
Rations nKfl 
20 
5 
Salads 
21 
7 
Vitamins & Nutrition 
22 
22 
Vitamins, minerals, proteins, 
Vitamin Deficiency 
23 
8 
etc. 
Field Co oking; Indiv idual 
2U 
S 
2 sets, dupl, (Source & funo- 
Field Cooking, M1937 Field Range 25 
Ik 
tion) 
Field Cooking, #1 Field Range 
2b 
S 
Showing improvised methods 
Field Cooking, #2 Field Range 
27 
2 
Field Sanitation 
28 
28 
Wynne Oil Burner 
29 
IS 
Dehydrated Foods 
30 
58 
Dehydrated Foods, Baking 
31 
26 
Supply of Troops in Combat 
Veal 
32 
33 
15 
3 
Miscellaneous 
3^ 
7 INSTRUCTORfe? NOTE^ ' ARMY SERVICE FORCES .. .. ... : 
Eighth- Service Command 
Army Service Forces Training Center 
’ Course'for- Cooks- ■ 
Camp Berkeley, Texas , 
PROGRAM 
Subject* •- 
References 
Hours 
Tactical Operations Course. .- 
Field Ranges and Field Cooking 
• 
• 
jpar jS~82 TMi0~405; Par 
• 
• 
9 
■- - , 
•8 - 
29-43 FM .21-10; Par 70- 
% 
8 
t 
• 
107 ni S-ljO; Par 65a. TM 
3-220* Seo VII -TM 10-U05 
#< 
••• 
• 
• 
-■ 
Dehydrated Foods 
• 
• 
* 
TM 10—U06 : . 
• 
* 
• 
; 12 
Hospital Diets 
• 
• 
TM S-5OO 
s 
• 
• 
JL 
• - • 
«’ 
t 
• 
• 
8 
• 
_ • 
■ Total Hours 
8 
8 
• 
# 
• 
• 
• ' '» ■ 
• 
8 
8 
• 
• 
8 
•■* 
• 
• 
• 
• 
1 
; 
-* 
8 
. . * . 
8 
Preparation for Bivouac 
• 
• 
8 
t 
TM 10-435 
• 
• 
• 
• 
• 
• 
3 
Use and Care of Coleman Lantern 
• 
• 
t 
• 
• 
• 
Direction for Operating 
8 
• 
• 
« 
• 
1 
Hoe 3924 2 mantle instant 
• 
• 
• 
-.t 
’ e 
• 
lighting lantern 
• 
• 
8 
• 
» 
Individual Cooking Expedients 
• 
8 
8 
• 
Par 36, 37 PM 7-3O, -19^2 
% 
8 
* 
• 
• 
; 1; 
. ♦ 
8 
• 
♦ 
f 
• 
8 
• 
• 
8 
• 1 • 
Cooking on Motor Convoy 
« 
• 
• 
• 
• 
• 
Training Service Journal 
12 June 1944, Par 7S, TM 
10-405 
♦ 
• 
• 
• 
8 
1 PER : 
ERS 
• 
• 
SUBJECT BREAKDOWN 
TOTAL 
HOURS 
PLAN 
X. 
FIELD RANGES AND FIELD COOKING 
9 
1 ; 
u 
• 
• 
The parts Operation and Care of 
the M1937 and MI9UU Field Range 
97 
2 : 
2 
5 
Chemical Agents and their Effect 
on Pood and Water; Decontamination 
of Food and Water 
103-ioij- 
105 
3 8 
1 
' • 
• 
Field Storage, Field booking and 
Serving 
106 
h j 
1 
. • 
• 
Field Sanitation and Kitchen Set- 
Up in the Field 
107 
5 ! 
1 
• • 
• • 
II. 
Cooking on Troop Movements 
DEHYDRATED FOODS 
12 
ios-109 
1 
k 
• 
Vegetables and Fruits Dehydrated 
93-99 
2 t 
k 
• 
• 
Complete Meal of Dehydrated Pood 
100-101 
3 : 
U 
• 
III. 
Dehydrated Poods - Cake and Pie 
HOSPITAL DIETS 
3 
102 
1 i 
3 
4 
4 
IV. 
General, Therapeutic and Special 
Diets 
PREPARATION FOR BIVOUAC 
6 
110-111- 
112-113- 
11 k 
1 : 
3 
Kitchen Set-up in the1Field 
115-116- 
117 
2 : 
1 
* 
4 
Use and Care of Coleman Lantern 
119 
3 8 
l 
i 
Individual Cooking Expedients 
120-121 
U * 
1 
j 
Cooking of Motor Convoy 
118 SUBJECT • Field Ranges and Field Cooking 
TITLE 0? PERIOD :The Parts, Operation and Care of the M1937 and 
M1944 Field Ranges 
TEXT REFERENCES : p*rs 76-82 TM 10-405; QM, Field Range Manual, Your 
Army Field Range M1937 - JQMD 
INSTRUCTIONAL AIDS ; 
PERSONNEL : instructor and Assistant 
EQUIPMENT; - M6mm Projector;. TF 10-1105; Display Board, Ml937 & 
M1942 - 1944 Fire Units; Tool Kits; Standard 
TRANSPORTATION ; classroom Equipment 
REQUIREMENTS None ' ’ 
TRAINEE1S EQUIPMENT : Notebook and Pencil • ■ 
LESSON PLAN • 
1 PERIOD 4 HOURS . (Duration) PLACE: Classroom 
jUMMB • ■ 
SCHEDULE . 
MINUTES 
Lecture c 
' POINTS TO BE PRESENTED AND PLAN OF PEBSSNTATI ON Demonstration 
.. ... . - . ... Application 
F 
- §■ Y: ' ; 
’ 
I* Introduction 
A. History of manufacture 
E* Its place in modern warfare 
C. Its construction' 
D. Its importance to the student 
- E. Use of gasoline fire unit and range 
F. Emergency' use as wood burning range 
O 
CO 
II• Explanation 
A. Names of parts of fire unit (unassembled). Use 
display board 
E. Location of parts (unassembled) 
C. Tools and their- function - importance and care 
D. Comb.-ijiat.icn and flow of gas and air through the 
unit from raw stage to flame . . 
E. Description of M1937 Field Range: 
1* Accessories 
2. Position of fire unit for different cooking 
3 • Temperatures 
4. Operation of fire unit . 
5. * Cleaning of range and fire unit 
..'6* . Troubles and their treatments.- 
45 
j 
III. Demonstration (Group Performance Method) 
A. Student will follow the Instructor as he dis- 
mantles and re-assembles the, unit 
B» Conclusion: 
1, Operations of units in the field . 
2. Standard operations for Ml937- Range 
3* Dots and Don’t’s and precautions for field 
operation of range . 
, 10 
IV* Orient Class for Training Film . 
A. Purpose 
B. Sdope 
C. High points to be noted and remembered 
D. warning of questions to follow 
: 50 
, 
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V* Show Training Film 10-1104 and 10-1105 
A. The Instructor should have at least ten simple 
direct questions-previously-prepared. -They should cover: 
1. Proper usage of fire unit 
2. Methods of cleaning and operating fire unit 
3. Methods of usage of the cabinet SUBJECT : Dehydrated Foods 
TITLE OF PERIOD : Vegetables and Fruits (dehydrated) 
TEXT REFERENCES ; TM 10-406 
INSTRUCTIONAL : 
PERSONNEL : Classroom Instructor 
EQUIPMENT : Standard Classroom Equipment;:M1937 Field Range; 
All available dehydrated vegetables and fruits; 
TRANSPORTATION : Dehydrated vegetable chart; FS 10-119, FS 120; FS 
REQ1JIRBMENTS : Projector; Screen 
TRAINEE1 S EQUIPMENT: None 
Notebook and Pencil 
LESSON PLAN : 
1 PERIOD 4 HOURS (Duration) PLACE: Classroom 
TIME 
iSCHEDULEi 
•MINUTES ! 
1 Lecture 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION and 
Demonstration 
i k ! 
i 4 | 
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I. Introduction 
1 26 
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II, Definition of dehydrated foods 
A. Food from which all moisture and non-edible por- 
tions has been removed - peels, stems, bones and tendons 
B. Three most important factors of dehydrated foods; 
1, Shipping space saved 
a. , One ship of dehydrated food is equal to 
9 ships of fresh foods 
b. Very important in time of war 
c. Large amount of tin saved 
2, Keeping qualities of dehydrated food 
a. Keeps indefinitely in ordinary climate 
3, Tine saving 
a. Very important overseas 
b. Less mess personnel necessary 
c. Hasty preparation often necessary 
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HI, Kinds of Dehydrated Vegetables 
A. Julienne potatoes F. Cabbage 
B. Julienne sweet potatoes G* Turnips 
C. Potato shreds H. Onions 
D. Beets I. Baked beans 
E. Carrots J. Green pea soup 
K. Split pea soup 
: 
15 
! 
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IV. Kinds of Dehydrated Fruits 
A. Apples 
B. Cranberries 
C. Uses for both 
40 
: V. Show Film Strip 10-119, FS 120 
I 40 
* 
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VI, Three important factors in cooking Dehydrated Foods 
■ A, Ratios 
I 1, First step in cooking dehydrated foods 
, 2. Must know the amount of water used to amount of 
products 
3. Must know how many ounces to a #56 dipper^ 
4-, The #56 dipper will be our scale in the field 
B. Soaking period 
1, Never soak any vegetables overnight; one hour 
1 is usually sufficient 
2. Soak cole slaw 40 minutes 
j 3, Use cool water on vegetables 
1 (One exception - shredded potato) [TIME i 
[SCHEDULE ! 
MINUTES 
POINTS TO BE PRESENTED AND PUN OF 
: Lecture v 
PRESENTED and 
Demonstration 
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Cv Cooking*Period ; 
1* Bring to a slow boil 
2. Simmer until done : 
3* In cooking, use small amount of water' 
a. Only enough to prevent burning 
b. Vitamin content is lowered in excessive 
amount of water * *. . ' 
15 
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VII* Breakdown of Recipe of 100 men to 25 men (Dehydrated 
Vegetables) • , 
A* Boiled. Cabbage Soak 20 to AO minutes; 
,14 oz. - dehydrated cabbage, bring l-o a .boil. Add 
8 lb. - water* , salt-simmer'until ten- 
' ‘ * ■ 8 oz,. - bacon der-fry off bacon-add. 
; • ’to cabbage when, done 
1 
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B. . Beets ~ buttered 
14 oa, - beets 
6 lb. - water 
1/4 lb, - butter 
Soak 30 to 40 minutes; 
bring to a boil and 
simmer until done - add 
butter, salt & pepper 
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C . ‘ Carrots - buttered 
16 oz, - carrots 
6 lb, water. 
1/4 lb, - butter 
Soak 40 to 60 minutes; 
bring to a boil and 
simmer until done - add 
better, salt & pepper 
I .15: 
! 
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VIII. Breakdown of Recipes for Dehydrated Fruits 
A. -Apples ■ 
1, Apple Sauce 
2, Apple Pie 
B, Cranberries 
1, Cranberry Sauce 
; 2, Cranberry Juice „ . : 
o . 
cn 
IX. Preparation of Dehydrated Vegetables (Demonstration) 
A. Soaking time 
B. Ratio 
G. Simmering time . 
' D. ’ Allow each man to taste tie cooked product SUBJECT ; Dehydrated Foods 
TITLE OF PERIOD j Complete Meal of Dehydrated Food 
TEXT REFERENCES ; TM 10-406 
INSTRUCTIONAL AIDS ; 
PERSONNEL ; Classroom Instructor and Assistant 
EQUIPMENT ; Standard Classroom Equipment; Dehydrated Meat, 
Vegetables & Fruit; M1937 Field Range 
TRANSPORTATION • 
REQUIREMENTS ; None 
TRAINEE’S EQUIPMENT: Notebook and pencil 
LESSON PLAN ; 
2 PERIOD 4 HOURS (Duration) PLACE: Classroom 
TIME 
SCHEDULE 
MINUTES 
Lecture 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION and 
Demonstration 
Pork Patties - Carrots - Hash Brown Potatoes - Apple Nuggets 
Bean Soup 
15 
I* Introduction 
A. Put meat to soak at this time. Let the students 
figure out the right ratio of water and make clear the soak- 
ing period and temperature of water used 
10 
1 
II. 
1 
i 
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Types of Meat available as a dehydrated product: 
1. Beef 4. Sausage 
2. Pork 5. Corned Beef 
3. Ham 6, Bacon 
Two most important factors in re hydra ,",g meats; 
1, Ratio of water 
2. Soaking period 
20 
i 
. III. Ratio and soaking period of Meat 
A. Go over carefully, the ratios and soaking periods 
B. Use the blackboard to figure 3 or 4 problems in 
j rehydrating of meats 
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! IV. 
1 
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Discussion of background of dehydrated Meats 
A. How it is dehydrated 
B. Two types used by the Army - fresh and pre-cooked 
C. Value of dehydrated products in the field 
1. Space saving 
2. Storage and keeping qualities 
3. Time saving 
• 10 
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Put the Julienne potatoes and Carrots to soak 
A. Let the students compute the ratio 
15 
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VI. Dehydrated Vegetables 
A. Julienne potatoes F. Cabbage 
B. Julienne sweet potatoes G. Turnips 
C. Potato shreds H. Onions 
D. Carrots I. Baked Beans 
E. Beets J. Soups 
1 1. Two important factors in rehydration of vege- 
t tables; 
a. Ratio of water 
b. Soaking period 
20 
? 
I 
. VII 
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. Ratio and soaking period of Vegetables 
A. Go over carefully ratios and soaking periods 
B. Use the blackboard to figure out 4 or 5 problems 
rehydration of vegetables TIME 
SCHEDULE 
MINUTES , 
. ■ . Lecture . 
POINTS TO BE' -PRESENTED AND' PLAN OF PRESENTATION and 
Demonstration 
1 
20 
VIII. Discussion of background of dehydrated Vegetables 
A. How they are dehydrated , ■ . 
B. Value of <Je hydra ted products-in the field 
1. ' Shipping'and storage- space 
2. Keeping qualities 
3. Time and labor saving 
4. Saving of vital war materials' , ' • ■ - 
10 
IX. Start the potatoes and carrots to cooking 
A. Bring to a slow boil and simmer until tender 
B. Never useT a high flame 
C. Use just enough water to prevent burning 
5 
" X. Start soaking.,of the onions- 
A, Soaking period - 20 minutes 
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XI. Start cooking of Apple Nuggets . .. 
A. Let the class figure put the amount of water 
B. No'soaking time 
C. Simmer until tender 
n M 
! 15 
■ 
XII. Start'preparation of the bean soup >v- 
A. Let the' class figure the amount of water 
1 B. No soaking time . .' 
C. Bring to, a slow boil and simmer 3 minutes 
! 15 
{ 
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: XIII. Making the pork patties 
i ' • A. Brown off the onions 
B« Reconstitute the eggs 
C. Use cracker crumbs as a binder 
D. Add these three,to the pork and make in patties 
E. Cook until brown , 
20 
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1 XIV. Completion of meal , k • 
! . >A# Allow each student to see and taste each item that 
i is prepared 
E. Answer all questions SUBJECT : Dehydrated Food 
TITLE OF PERIOD . Dehydrated Foods - Cake and Pie 
TEXT REFERENCES • I'M 10~Uo6 
INSTRUCTIONAL AIDS ; 
PERSONNEL . Classroom Instructor 
EQUIPMENT : M193T Eield Range, Dehydrated Food, Standard Class-, 
room Equipment 
TRANSPORTATION ; 
REQUIREMENTS : None 
TRAINEE'S EQUIPMENT: Notebook and Pencil 
LESSON PLAN . 
_ 3 PERIOD k HOURS (Duration) PLAGE: Classroom 
[TIME 
SCHEDULE 
MINUTES 
Lecture 
POINTS TO BE PRESENTED AND PLAN OP PRESENT AT ION and 
Demonstration 
f s 
I. Introduction 
A, Briefly review Dehydrated Pruits 
27 
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H. Start preparation for Apple Pies 
A, Students do the work and compute the ratio 
1. Ratio of apples - 1 to 6 
2. No soaking period 
3. Simmer until tender 
a. Add sugar and spices after the apples are 
done. 
h. Should he thoroughly cooled before placing 
in crust. 
1*5 
; 
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III. Preparation of Pie Crust 
A. Made hy the students 
1* Ratio - 1 Ih. lard to 2 lb. flour 
20 Use ice-cooled water 
3* Explain the blending of the flour, water, lard 
and salt. 
U, Bake in hot oven 
5° 
IV. Mixing of cake by students 
A* Blend shortening and sugar - all eggs 
1* Should be thoroughly creamed 
B, Add milk and dry ingredients 
C, Bake in moderate oven 
50 
V. Preparation of custard pie 
A, Reconstitute eggs - 1 lb. to 2 lbs., 10 02, 
B, Reconstitute milk - 1 to 5 
C, Blend eggs and dry ingredients 
D• Add milk 
IT 
VI, Cut cake and pies and serve to students 
3 
VII, Questions SUBJECT : Field Ranges, and Field Cooking 
TITLE OF PERIOD s Chemical Agents & their effect, on food & water•.De- 
contamination of food and water 
TEXT REFERENCES TM 3-220'par 65d - (l) w(g) 
...v Officer Instructor and ECO assistant 
INSTRUCTIONAL AIDS : 2 Chemical Warfare Charts; Speakers stand* pH Indices 
PERSONNEL * tor strip (Med Dept item 13260); 3 one gal, glass 
EQUIPMENT : jars* 2 Ampules Calcium Hypochlorite;; Liquid ”H” & 
medicine dropper; Siphon hose 31 lo'ng; 1 pr permeable 
TRANSPORTATION ; gloves; 1 pr rubber gloves; 1, rubber apron; 1 gas 
REQUIREMENTS : mask; 1 wooden paddle; 2 stock 1 Field Range; 3 
TRAINEE’S EQUIPMENT: cans food-Protective ointment~GI soap & pan~test kit; 
MU Visicant detector crayon and paper 
LESSON PLAN • None 
None ' 
PERIOD 2 HOURS (Duration) -PLACE: Classroom 
TIME” 
SCHEDULE 
MIMJTBS 
*. mmm 
POINTS TO 3E PltESBKTBD AKD FLAP OF PRESENTATION AMD 
•DEMONSTHA.TION 
2 
* *** t 
Introduction - 
1 
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I, Protection of food Is a prime consideration for all per- 
sonnel charged with, handling it. It is much easier to pro- 
tect food from contamination than to decontaminate it, 
II. Points to consider regarding contamination of foods hy 
...chemical agents 
A, War gases are highly penetrative . .• 
3. Foods, particularly moist and fatty-foods-,- are highly 
absorbent 
C, . Wrapping'and'packing methods may be absorbent and 
, permit passage of war gases' 
D. Gas can penetrate food wrappings unless they are 
air ti$it 
B. Materials which soak up oil and water absorb and 
eventually permit passage Of gas 
• 
1 ... • * 
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III, Contamination may occur: 
A, Upon contact with- vapor > * . 
B, Upon contact with’ splashes 
0, Upon contact with Spray of liquid chemicals 
D, Upon contact with solid chemicals 
, 
IV, Consumption of contaminated food will- produce: 
A. Internal irritation ! 
3, Systemic poisoning 
V, Ways to protect food (use chart) 
r A, Keep in airtight containers 
j . 3. Keep food in shipping containers : 
C, Proper stacking 
VI, Even though precautions are taken, if gas is used we 
will have some contaminated foods to decontaminate or destroy 
; VII, Factors concerning disposition of food ‘ 
'■ A, Availability of uncontaminated food simply. 
3,. Tube of chemical agent used, 
C, Degree of contamination. 
. ■ D. • Kind of food contaminated, 
3. Type of packing used,1 . ; 
j. VIII, War gases, contaminate food by: 
A, Going into solution in water or fat in food 
3, Being absorbed on the solid surface TIME 
‘SCHEDULE j 
MINUTES i 
POINTS TO BE PRESENTED AND PLAIT OF PRESENTATION 
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IX. Practical measures for purifying or decontaminating 
food; 
A, Washing with water or 5$ soda solution 
B. Trimming off exposed surface' 
C. Adequate aeration 
D, Boiling in water 
Above measures may he ineffective when arsenical 
agents are used. 
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X. Olassification of chemical agents 
A, Non-persistant 
1. Non-arsenical CG, CC, AC, CL 
2, Arsenical L, ED 
B, Harassing agents CA, CNB , 6NS, PS 
C, Blister Gases 
1, Non—Arsenical H, HN 
2, Arsenical L, ED 
B. Screening Smokes UP, KC, FS, FM 
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XI, Condition produced hy non-persistant agents 
A. Decontamination procedures 
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WATEH 
XII, Protection of water against contamination 
XIII, Condition produced hy Mustard, Lewisite ED, Chloro— 
pierin. 
XIV, Condition produced hy Arsenical smokes, DM, EH 
XV, Condition produced hy CG, HC, FS 
XVI, Condition produced hy systemic poisoning 
XVII, Summarize important points covered during hour. 
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FIELD EXERCISE 
Part I - U5 minutes 
Part II - 30 minutes 
Because of delay of 30 minutes while canned food is 
hoilad in Part I, Part II will he started as soon as cans of 
food are placed in boiling water. Part II can then he start- 
ed and completed before the time has elapsed necessary to 
; complete Part I. 
I 
j I. Decontamination Procedures - Canned Food 
Purpose; To demonstrate how H contaminated foods may 
i he decontaminated, 
I Procedure: 
A, Contaminate canned foods with small droplets of ,,H,f 
Illustrate use of visicant detector paper to verify 
contamination, 
B, Contaminated cans of food should then he placed in 
| a container of boiling water for 30 minutes. At the end of 
j JO minutes cnas should he rinsed and dried. Decontamination 
i should he complete, 
1, Verification of results may he obtained hy odor 
or hy use of MU Vapor Detector Kit. 
2, Labels will have soaked loose from cans while 
they were Immersed in water. Cans should.he marked to iden- 
tify contents, 
C, Conclusion: That nHlt contaminated canned foods can 
he decontaminated in boiling water for 30 minutes 
i 
i 
II, Decontamination of water contaminated with "H11 
Purpose; To demonstrate how "H1* contaminated water may 
he recognized. 
To demonstrate how r,Hn contaminated water can he made 
lusahle. TIME 
schedule! 
MINUTES 1 
POINTS TO BE PRESENTED AMD PLAN OP PRESENTATION 
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Procedure: Pour water into glass jar until j/k full 
A, By use of pK paper determine pH of uncontaminated 
water - pH should he approximately 
B, Add a few drops of liquid rtHn to \irater with medicine 
dropper 
C, Have class observe following characteristics of con- 
taminated water; 
1* Odor 
2. Surface film of ’’H” 
3. Liquid l,Hn at bottom of container 
D. Approximately 2 quarts of water should be siphoned 
from between surface and bottom of.container® (Care should be 
taken that no surface film or liquid HH,r is pa,ssed to second 
container)* 
B, pH of this water should be.determined and it should 
be approximately 5*2 which shows *Hn will reduce pH of water. 
P, Add enough Activated Carbon to reduce amount of poi- 
son in water to harmless properties. (-Standard amount is 5 
lbs. of Activated Carbon per 1000 gal, of water)® 
1® agitate water and carbon 
2. Allow carbon to settle in water 
0, Sample of water is then chlorinated with 5PP& Chlorine 
H, Let stand for 10 minutes and determine residual 
Chlorine 
1. If Ippn or more is found the water is safe for use 
Conclusion; It should be made clear to class that various 
tests made in connection with this water decontamination are 
not necessary in actual practice in the field. They are used 
to prove this method is effective,* 
Summary: 1® Cover important points covered in demonstration 
2® Impress class with importan.ee of protecting 
food against contamination to eliminate necessity of decon- 
tamination. SUBJECT : Field Ranges and Field Cooking 
TITLE OF PERIOD : Field Storage, Field Cooking and Serving 
TiijIT REFERENCES : Par 76, S3., 82 TM 10—405 — ASFTC Annex I, Training 
Regulation H6; Par 39 Fid 21-10 
INSTRUCTIONAL AIDS ; 
PERSONNEL : Classroom Instructor 
EQUIPMENT : S'.andard classroom equipment; FS 10-106, Projector, 
Screen 
TRANSPORTATION : 
REQUIREMENTS : None 
TRAINEE'S ECU3PMENT: Notebook and Pencil 
LESSON PLkN : 
3 PERIOD 1 HOURS (Duration) PLACE: Classroom 
TIME 
‘schedule 
k INUTES 
Lecture 
POINTS TO BE rEESSNTED AND PUN OF PRESENTATION end 
Film Strip 
i 5 
I. Storage necessity In the field 
1 10 
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II. Rules for Field Storage 
■A. Use dunnage for stocking goods 
B. Keep supplies covered 
C. Use supply tent (small wall or pyrimida.l) or trail- 
er for storage of noriperishables 
D. Use of field icebox for storage of perishables; 
suspended food container for bread 
E. Keep kitchen under cover 
F. Keep gasoline stored away from kitchen 
G. Do not store personal effects with foodstuff 
1 5 
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III, Collapsible - Portable Icebox 
A, Draw illustration on blackboard 
B. Method of storage 
1 7 
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IV, Suspended Food Container 
A. Ulus t rat ion 
i—1 
V, Field Cooking 
A, Importance of following the menu as closely as 
pos sible 
B, Importance of desserts and bake products 
1, Morale factor 
C, Careful planning of cooking schedules 
' 8 
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VI. Serving in the Field 
A. Dispersion 
1, Assembly area 
2, Area for eating 
3* Serving pots 15 yards apart - 30 yards between 
s quads. 
B• Gove r 
1, Mess line 
2, Assembly area 
3* Bating 
C, Use of mar-mite cans SUBJECT ; Field Ranges and Field Cooking' ' • :- 
TITLE OF PERIOD : Field Sanitation and Kitchen Set-Up in the Field 
TEXT REFEREE CBS : Par 29-1+3, FM 21-10; Par 70-107, 3PM S-1+0; ED- 39, :’ 
ASFTC TR #6 Annex 1 
INSTRUCTIONAL AIDS : 7. • v ... •; R " ■ 
;: PERSONNEL, : Classx'oom Instructor : 
■•BjQUIPHSNT : ' j Standard:Olassroon Equipment •* * - 
transportation : ’ 1 
REQUIREMENTS : None ■ : ' ■ 
TRAINEE’S EQUIPMENT: Notebook and’Pencil ■ •• : 
LESSON PLAN 
1+ PERIOD 1 HOURS (Duration) ' PLACE: Classroom 
TIME 
SCHEDULE 
MINUTES ■ ■' 
POINTS'. 
Lecture 
TO BE PRESENTED AND PLAN OF PRESENTATION ■ and 
Demonstration 
i 5 :4 
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I, Introduction ■ " 
A, Importance of field mess 
1. Morale ; ■ ■ 
2. Disease (Types, Consequences) 
3* Men must be healthy to fight 
30 ! 
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II. Location of Kitchen 
A, Camouflage 
1. Utensils must not reflect' sunlight 
2. Take advantage of all cover 
3, Drainage 
1. High ground * - 
2. Ditched in 
C, Installations 
1. Stoves, gasoline 
■ 2. Tables ' •’ . .. 
’ -■ 3» Utensils • 
L, Area j 
5* Water 
6, Soakage . 
7* Crease traps ' • 
S. Incinerator - • 
1 1 
1 1 
, 1 
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D. 
Insect Control /• 
1, Flies and Fly traps 
2. Insects 
3* Hodents 
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Ill, Personal Cleanliness • 
A, Hand washing facilities 
1, La.tr ine * 
2» Kitchen 
3. 3 cans - soapyclear, cresol rinse 
3, Clean Fatigues SUBJECT • Field Ranges and Field Cooking 
TITHE OF PERIOD : Cooking on Troop Movements 
TEXT REFERENCES : TM '10-1*05 Pax 76-82 
INSTRUCTIONAL AIDS ; Classroom Instructor 
PERSONNEL j Standard Classroom Equipment; FS 10-100; FS IO-96; 
EQUIPMENT ; TF 10-1215; TF 10-1237; PS Projector; l6mm Projec- 
tor; Screen; Model Kitchen Car; Baloptican Slides; 
TRANSPORTATION ; Army K Car. 
REQUIREMENTS : None 
TRAINEE’S EQUIPMENT: Notebook and Pencil 
LESSON PLAN 
5 PERIOD 1 HOURS (Duration) PLAGE: Classroom 
TIME 
SCHEDULEi 
MBTUTES i 
Lecture 
POBITS TO 3E PRESENTED AMD PLAIT OP PRESENTATI OUT and 
Demonstration 
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Introduction 
I, necessity for proper feeding of men while in movement: 
A, To preserve morale 
3. Insure that they arrive at destination in good physi- 
cal condition 
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II. Types of movements where cooking is SOP 
A, Hail 
1, Baggage car 
a, # 1 & #2 Range 
b, #37 Range 
c# Army Range #5 
2* Army K Car 
a. Army Range #5 
b* Built in permanent equipment 
3, Motor Convoys 
1, Cooking while in motion 
2. Transporting food from kitchen in Mar-Mite con- 
tainers. 
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III. Rail Equipment 
A, Discuss its set-up, uses and method of operating 
with; 
1, #1 and #2 Ranges 
2# Ml937 Range 
3, Army Range #5 
U. Army K Car 
3, Discuss auxiliary equipment that is used with ranges 
listed in A; / 
1, Water Cans 
2. Puel 
3* Storage facilities 
Pans and utensils 
5. Gasoline cans 
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IV, Motor Convoys 
A, Discuss set-up of kitchen truck 
1, Fixing gasoline field range 
2, Putting up temporary shelving or tables 
3, Methods of cooking in transit 
4, Feeding from rear of truck 
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V* The Ration 
A, The ration is drawn in kind in a fixed menu established 
by C$4 ait place of debarkation: 
1« Allowance Per man Per 
'2. This includes paper plates, cups and forks, etc. •TIMS 
.SCHEDULE 
MINUTES 
.—I.. ■ ■■ , , 
POINTS T0 3E■ PHESE1ITED • AND PLA.N OF, PRESENTATION . , 
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3* Out of - per man per day drawn "by train 
commander for purchase of ice 
■ U,■ One emergency ration per man drawn on Field Nation 
. . • ..... ■ 
5. If emergency ration is not. used it must he turned 
in at destination ; . .. , ' 
6, 25# per meal from officers arid train crew must he 
collected and turned in. • • • ' ; 
7# All utensils and equipment must he checked in at • 
i destination and returned to point of origin 
50 
1 VI, Show film strips 10-100, 10-98 and .10-96 and Training 
♦ Films 10-1215, . • 
k 
j:. VII, Summarize;, ; ; ,, • 
* SUBJECT : Hospital Diets 
TITLE OF PERIOD : General, Therapeutic and Special Diets 
TEXT REFERENCES : Chapter 1-3, TM S-5OO 
INSTRUCTIONAL AIDS ; 
PERSONNEL : Officer Instructor; 2 NCO assistants 
EQUIPMENT : 6 Hospital trays with prepared diets; Standard 
Classroom Equipment 
TRANSPORTATION : 
REQUIREMENTS : None 
TRAINEE* S EQUIPMENT; Notebook and Pencil 
LESSON PLAN : 
1 PERIOD 3 HOURS (Duration) PLACE; Classroom 
TIME 
Demonstration 
SCHEDULE 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION and 
MINUTES 
Lecture 
r— — 
PART I 
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1, Introduction 
A, Purpose 
1. Proper feeding of sick and injured patients is 
primary purpose of preparation of the various types of diets* 
2* Dietary treatment of many diseases constitutes 
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important part of therapy. 
II, Continual care and inspection 
A. Control should remain in hands of ward officer 
1, His responsibility to order diet "by type and as 
explicitly as possible 
a. High caloric diet ** Status number of calories 
desired. 
b, High carbohydrate - low fat diet - total 
calories 2000 to 2500 
B. Purpose - supply definite information to dietician 
and diet cook — reduce chance for errors. 
C. Care and preparation should be the responsibility of 
dietician and cooks 
j 1, Care in correctness of diet 
i 2. In projjer preparation of food 
j 3, Its palatability 
4, Its appearance 
D. Control 
1. The ward officer should assume the responsibility 
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' of inspecting diets served to his patients, 
III, Normal Diets 
A. Composition 
1, Average soldier in Army - calorie content 3500 
j to U000 
2, Calorie requirement varies with type of work or 
j activity of body 
3, Based on body poundage the following is general; 
! TYPE OF WORK CAL. PER LB. 
OP BODY WEIGHT 
’ Basal 10 
Bed rest.... ,.*•••••• 12 
Light work. 15 
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Moderate work, ..IS 
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IV. Food element in normal diet 
A, Carbohydrates, proteins, and fats furnish about 50$ 
j of the calories of the diet 
1, Carbohydrates furnish about 5®c/° of the diet 
2# Proteins furnish about 15$ 
3, Pats furnish the rest TIME 
• • • ■ 
.SCHEDULE 
POUTS 
TO BE PRESENTED. ABB PLAN OP PRESE1TTATI01T „ 
MINUTES -1 
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V, Review nutritional elements ' . 
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A. 
Furnish energy - - Carbohydrates - Sugars Sugars 
Fats - Butter Syrups 
Lard Fruits 
Cheese Starches - Flour 
Meat fa.ts Cereals 
Potatoes 
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■ B. 
Build and repair body tissues 
1, ‘ Proteins 
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C. 
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Regulate body courses ■ 
1. Vitamins 
2. Minerals 
3. Viator for bulk' 
hm Residue for Bulk - Fruit, Vegetables «& Fibrous 
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neats* 
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VI. Dietary Requirements: • • 
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A. 
Ba.sed on average person 
1. Average requirements in grans for full diet; 
Proteins.. .............. 70-75 • 
Carbohydrates ........".... 300-350 
Calcium, 0,7 
0 0 • ••••••••••••#•# 0#015 
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Phosphorous.............. 1.2 
2, Under ordinary circumstances' such a -diet embraces 
i 
adequate fat replacement', proteins for /body -repair and main- 
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tenance 
B. 
The following, if consumed daily* should prevent diet- 
ary deficienciesj ■ 
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Meat - 3 32 02• * ‘V 
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• Milk - 1 full pint 
Eggs - at least 'one-, in some form 
Vegetables - 1 to’ 2 servings of • q. raw leafy vegetable 
2 to 3 servings of'starch vegetables 
Fruit - 1 serving of raw, and 1 of cooked • • 
Butter - 1-|- oz. 
Sugar — 2 oz. 
1 
C. 
■ Serving'portion standard 
1. The following servings are‘accepted as standard 
• 
throughout hospitals to avoid the wide divergence of opinion 
j 
Bacon. 3 strips 
1 
Butter-............. 1 square 
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Brehd,..^. 2 slices 
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Cereal.....v........ Cooked cup 
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Dry - 1 individual package 
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Fruits:' 
» 
• Cooked.;,. cup • 
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Raw........1 medium size orange or its 
; '* • 
equivalent. 
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Jelly or Jam.. .1 tablespoonful 
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Meat,*... ,.3m x 2^v x ln 
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Vegetables; 
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• <-Raw. , *1 average tomato or equiv- 
1 
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i alent. 
Cooked.cup 
2* This all -applied to normal diets - Rot the varies 
• t ions - 
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a. Therapeutics diets are merely modifications 
1 
; of normal requirements • - • - - ■ • • . 
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b, -Special diets must -fill the following require- 
1, Satisfy body demands for each disease or 
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pathological demands. TIME 
SCHEDULE 
POINTS TO HE PRESENTED AND PLAN OP PRESENTATION 
pi I LUTES 
1. ' A., 
2. Adequate to sustain nornal nutritional require- 
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ments. 
3, Prepared so that patients will he satisfied with 
the diet. 
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L. So prepared that forced feedings nay he employ- 
ed if needed. 
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D. Changes from the regular diet to special diet will 
! 
undoubtedly cause great change in appearance of the tray even 
i 
though caloric intake is the sane or approximately the sane. 
| 
B. These changes of the regular diet,nay he done hy 
, 
supplementing the regular diet with certain food - or hy limit- 
j 
ing portions served - in most instances the menu must he chang- 
i 
ed to merit not only the desired caloric intake, hut usually 
t 
the consistency of the food must he altered,. Sometimes it is 
necessary to substitute entirely for items on regular diet. 
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VII, Classification of diets 
A, Liquid 
3. Soft 
C, Light 
D, Regular 
E, Special or Therapeutic 
1, All these are constructed on the basis of the 
regular diet, liquid, soft, light and special diets are pre- 
pared in and obtained from the general diet kitchens — Regular 
diets only should he prepared in the main kitchen, 3B SURE 
THERE ARE PLENTY OP VITAMINS IN A SPECIAL DIET. 
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VIII, Liquid Diet 
A, Liquid diets are composed of fluids that are either 
liquid when taken into the mouth or become so before reaching 
the stomach, 
1, These foods afford little residue or indiges- 
tible materials. 
2, Must he easily digestible, free from irritating 
condiments and mechanical irritants, 
3* Red in small portions, 60—UOO CC 
4. Red usually every 2 hours at least 6 to 2 feed- 
ings daily, 
5, Liquid diets can he made to ran as high as 
2000 calories* 
3, Liquid diets are constituted form; 
1* Broths 
2* Malted Milk 
3, Gelatins 
5-« Ice creams and Ices 
5* Custards and Junkets 
C, In addition to serving a standard liquid diet at 
regular times, it should he supplemented with a minimum of 
three additional feedings as follows: 
1. 10 AM - - 3 PM - - 2 IK 
a. Such supplemental feedings, usually consist 
of milk, eggnog, chocolate milk malted milk or grape juice 
D. Tube Deeding - A concentrated liquid diet so that 
patient is fed as infrequently as possible 
1, Tube diet formulae: 
a. Milk. 1000 grams 
h. Egg Yolk . ,,U n 
c* Evaporated Milk.,120' ” 
d. Karo Syrup 200 11 
e. Yeast*;..2 cakes dissolved in 200cc hot 
water - Mix and cook in double boiler, cool, strain & add 
tomato juice,,,,..,...... ...,120 grams 
f. Cod Liver Oil,...200 grams 
! 9 
IX, Soft Diets 
A. Used in ca.ses when it is desirable to eliminate or re- 
duce mechanical irritation as much as possible. Patients tire TIME 
schedule: 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION r . ' 
(MINUTES 
■ - , 
. 
easily on this, diet* Donlt keep them' on it longer than is 
.absolutely necessary. 
3. The soft diet-must he;. • 
Soft, readily, digestihe and irritating .indigestible 
residue qmall. Mostly used for convalescent - cases, some in- 
testinal disorders and certain stages of post operative cases. 
Ci Soft diets are used as a bridge between liquid and 
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regular, liquid and light, and liquid and'special diet. 
B. , Soft diets.are constituted from the liquid diet plus; 
Cooked cereal Puree of carrots 
Toast tt ,f asparagus 
Cream Toast ** *• lima beans 
. 
• 
, . Soft cooked eggs n " string beans 
-- •• - 
Ptrree of spinach' > M " summer squash 
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Puree of Peas ,f ,f baked white potatoes 
,X. Light Diet 
A, • A stepping stone between soft and full or regular diet 
3. It is composed of easily digested: foo'da and is low in 
indigestible residue, . . 
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C, Caloric intake is adequate and the supply of carbohy- 
drates, protein and fat is liberal, 
D. It is obtained from all liquid and soft'diets plus; 
nice . Glams 
Macaroni Bacon 
. Spaghetti .Chicken 
Noodles ’ Turkey 
Meats ■ Lamb chops • 
Pish Boast lamb 
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Oysters etc. 
XI, 'Regular Diet (general or full)' 
A, General 
The diet is very liberal, provides about 2500 calories 
per patient. The food is readily digestible. 
3, Regular : . 
Considered heavier, provides 3OOO to 35OO calories 
1. Remember that it is the regular diet that forms a 
basis for all other diets. 
PART II- 
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I. Ulcer 
A, Practically all ulcer diets employ milk and cream in 
the beginning and progress by stages to soft cooked eggs, cereal, 
gruel, custards and vegetable purees. 
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II. Bland Diets 
A., Used in gastro intestinal (digestive system) conditions, 
and in recovery from many diseases. Fruits a!nd vegetables are 
to be yell cooked and only those used'that contain a small 
amount of indigestible residue. Must not contain fried, greasy, 
spiced or seasoned foods, nor must it contain.stimulants as a 
beverage, , / 
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III. Retention 
A, Usually prepared by nurse; use care in amounts served. 
Must be of consistency so as to be aspirated if necessary, 
3, Milk and cream likely to form large curds must be di- 
luted with other materials such as malted milk, chocolate or 
egg white. . 
__ KA 
C, Feedings limited to 200 cc and repeated every 2 hours 
IF. Anti-Constipation 
A, Diet for the 1st, 2nd, and 3rd months includes cooked 
fruits, cooked vegetables, coarse bread and coarse cereals. 
Raw fruits and raw vegetables added gradually after 2nd month, 
V. High Caloric 
A, Energy content increased 30-to 100$ by larger portions 
or concentrated foods added such as cheese, butter, candy, jams, 
honey, etc. Number of meals eaten daily, can be increased. .TIME 
iS CHEEULB 
POINTS TO BE PRESENTEE AND PLAN OF PRESENTATION 
MINUTES 
i 3 
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VI, Low Caloric 
A. Is a caloric diet. Is dangerous without close super- 
vision. Loss of weight not more than 3 ILs, a week. 
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VII. High Vitamin ' , . . 
A, Is composed of foods known to he rich in vitamins 
known to he of value in maintaining health. Vitamins A,B,C, 
E,E and G are known to he required. 
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VIII. Low Fat Piet 
A, Such diets may he used in the treatment of diseas- 
es of the liver and gall bladder. Avoid all fried and salty 
foods, hutter, cream, mayonnaise and concentrated fats. All 
food contains some salt, hut ’’salt free” means that salt must 
not he addedc 
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IX, Pellagra Preventive 
A, Patient lacks vitamin 3-Complex. The proteins, f<~ts 
and carbohydrates should he that of a healthy person and he 
constructed of foods rich in vitamin ”3” such as Beef, Chicken, 
Liver, Pork, Rabbit, Salmon, Collards, Kale, Peas, Tomato 
juice, Turnip .greens. 
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X, Ketogenic 
A, Useful in epilepsy, produced by incomplete comhusion of 
ingested fats. Increase fats gradually and decrease carbohy- 
drates. 
B. Use freely, butter, oils, fats, cream. Avoid sugars, 
starches. 
3 
XI. High Calcium 
Used in treatment of Rickets and Malnutrition. Vitamin 
"E11 Eiet combined with foods containing high calcium content. 
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XII, Cardiovascular - Renal 
A, Very important if ordered that diet he salt free and 
stimulants avoided. Butter must he salt free. 
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XIII, Low Purin 
A, Furins found chiefly in mea,t and fish and are to he 
avoided. Useful in treatment of gout. 
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XIV, Pernicious Anemia 
A, Eiet should not he given up regardless of well being 
of patient. 
B, Total ca-loric intake equal to maintenance diet, 
C, Protein increased 
l\ Fats reduced 
200 grams of calf or beef liver daily 
300 grams of fresh fruit and vegetables 
E, Calf or beef liver should he sliced and broiled. 
Chicken liver steamed. Eon11 soak liver before cooking and 
don’t overcook, Uhen cooked remove veins & chop in samll pieces* 
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Tuberculosis 
A, Eiet is important in treatment when limited to lungs, may 
interfere with consumption of food, Eiet given in samll feed- 
ings frequently when disease is acute. After acute symptoms 
have ceased, appetite increases. Patients sometime feel that 
stuffing with food and lots of cream hastens cure - not corr- 
ect, this causes gastro intestinal upset. 
| . 1. Limited to lungs 
2, Involvement of gastro intestinal tract 
3. Laryngeal involvement 
Special diets advised for all forms of tuberculosis. 
\} 
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!XVI, Preoperative Eiet 
A. Patient should have fluid in tissues and well nour- 
ished, but no food in stomach when he comes to operating table. 
B. Postoperative Eiet 
; I* Most cases require a special diet 
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'XVII, Eental Eiet 
A, General 
1, Liquid 2. Soft 3* Special 
B, Extractions and fractures require diet for approxi— 
. mately 10 days. 
'XVIII. Questions TITLE OP PERIOD ■ : Kitchen, Set-Up .in the Field 
TEXT REFERSROBS : TR. Chap 5 & 7 S-UO; Sec Y & YI; Chap. 
kr Sec XX .Chap 5 & 7 FM 21-105 Par 76-8I, 82 TM 10- 
IRSTRUGTIORAL AIDS : U05, TR #6 Annex 1 & 2'ASFTG; TM 5-267, Supp 1-5; 
PERSORREL : Rotes from Camouflage Course; lour Army Field Range 
EQUIPMENT ; MI937 JQjMD ' * 
~ * Classroom Instructor 
TRARSPORTATIOR : Standard classroom equipment - Camouflage Board; 
HEOpiREMERTS ; M1937 & MI9UL Field Range; Inspection sheets to each 
TEA IRES'S EQUIPMENT: Student 
Rone 
LESSOR PLAR ; Rotehook and Pencil 
1 PERIOD 7, HOURS (Duration) PLAGE; Classroom 
TIME 
SCHEDULE 
iMINUTES 
♦ ' Lecture 
POINTS TO 3E PRESENTED AND PLAN OP PRESENTATION and 
Demonstration 
5 i 
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I. Introduction 
A, Purpose of class is to prepare mess personnel for the 
operation of kitchens in field for 17 day field exercise. 
3, Common errors made by units on previous bivouacs will 
he discussed. 
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II, Camouflage • • 
A. Camouflage will he covered in the beginning to irar- 
press class-with its importance,in all operations. Frequent 
reference will he made to camouflage throughout class period, 
3, Kitchen fly will he placed under natural cover or 
camouflaged by using natural foliage* or nets. Caution: when 
garnished nets are used - the net should he at least 2 feet 
above the object being hidden. Garnishing material should 
cover S0$ of center area of net’and taper to 20$> at edges, 
C, Avoid dark, unbroken openings such as ends of fly 
and storage trailer. 1 
D. Carefully conceal bright metal objects from sunlight. 
B, All installations connected with kitchen will be 
camouflaged,. 
F. Stress camouflage discipline - using covered routes, 
etc,. 
3 
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Ill, Location 
A,,' High well-drained ground should-be selected when 
tactical situation permits. 
3, All installations will be properly ditched for 
drainage. 
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IV. Field Ranges 
A, Set level 
3. Give proper support for range doors. 
C, .. Do not place fire units on ground. 
D, Clean fire units after each meal. 
. E, Proper disposal of used filter disc (Ml937) 
F, Clean fire units away from kitchen on dunnage 
G, Cabinets should be cleaned after each meal, 
H, Do not abuse wood burning grates 
I, Store gasoline in hole 10 yards from kitchen 
i 
: 15 
i V. Food preparation 
A, Stress the importance in field due to morale factor 
and rigorous training, . 
j B, Follow menu except for lack of equipment and tacti- 
i cal situation, 
C, Stress cooking time. T IME 
SCHEDULE i 
MINUTES , 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION 
f— : i 
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VI. Fly Control 
A. Use -fly traps, fly tapes, sprays 
R. Bait tr*ADS with feremnted bait only. Give formula 
for making this bait. 
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G. Ground in kitchen lightly sprayed with oil after 
each meal. 
U. Rigid police around kitchen 
10 
VII. Mes s ? e rs onn el 
A. Will shave daily, hair kept short, nails short and 
clean. . 
E. Use cresol rinse frequently. (Give instruction 
for preparation). 
C. Wear clean fatigues at all times 
D. Wear helmet or liner. 
15 
1 
VIII. Storage 
A. Non-perishable 
1. Store in tent or trailer 
2. Keep food 4 inches off ground if tent is used. 
3. Keep supply tent closed 
4. Do not store personal equipment in tent or 
trailer. , . ■ 
5. Tent or trailer 15 yards from kitchen. 
.B . Perishable 
1. Store all perishables in ice box 
h hnv will be collapsible, double-walled, 
sunk in ground except for top 4 inches. Soakage pit will be 
dua under ice box* Perforate bottom of box for drainage, 
place ice near top of box - do not allow water to drip in ( 
food• , . 
3. Cover all food not in original container. 
15 
IX. Feeding ’ . 
A, Form lines under cover if available 
B* Stress dispersion throughout feeding 
G* Keep men separated into groups of squad size, 30 
• yards between squads while mess line is forming,. 
D. Keep mess gear from reflecting light. 
E. Place serving pots under cover, 15 yards apart. 
Use string or wire to indicate mess line 
F. Do not allow men to congregate at any time an mess 
line. Have men 15 yards apart in mess line* 
G. Close supervision necessary to insure proper tact— 
tical feeding* . „ 
H. All men must eat undercover. Indicate area lor 
men to eat. „ , 
I. Mar-mite cans that are issued for serving food^ 
will be used for that purpose only. Food will be placed 
in inserts and served from those containers, Feed will be 
placed in‘inserts and served from those containers. Lids 
will be kept on cans to insure hot food over a long period 
of time. 
10 
X. General 
A, List garrison equipment that may be taken to field 
B. Tables must be constructed for proper cleaning 
C, Keep all records in field that are kept in garrison. 
D. At least one inspection will be made in field. 
3 
; XI. Questions 
A. If the class fails to ask questions the instructor 
will quiz the class on the most important points to be ob- 
1 served. TIMS 
SCHEDULE ■ 
MIFuTBS ( 
POINTS TO 3E PRESENTED AND PLAIT OF PBESENTATION ' 
t 
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I. 
M1937 and MI9UI1 Field Ranges 
A, Use of gasoline fire unit and range 
B, Emergency use as wood burning range 
25 
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II. 
Presentation 
A, Description of M1937 Field Range 
1. Accessories 
2. Positions of fire unit for different cooking 
3. Temperatures 
5-, Operation'-f ire unit 
5* Cleaning of range and fire unit 
6. Troubles and their treatment 
i 10. . 
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. Conclusion 
A. Regulations covering use of ranges 
lr Making ranges secure 
2c Amount and care of gasoline 
3? Refueling- 
h* Heating of v/ater 
5, Fire control ■ R 
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1 
Questions • SUBJECT : Preparation for 'bivouac 
TITLE OP PERIOD : Cooking on Motor Convoy 
TEXT EEFBREITGBS : Training Service Journal - 12 June 19UU - Par 7S 
TK 10-405 
IHSTETJCT IDEAL AIDS ; 
PERSOlTITEL : Classroom Instructor 
EQJJIPMEITT : Baloptican, Screen & Slides; Standard Classroom 
equipment PS 10-100 
TRAIT SPOETATIOR s 
EEQlJIBSi-lBUTS 5 Hone 
TEA IEEE1S EQJJIPMEIIT: notebook and Pencil 
LESSOR PLAIT : 
k PERIOD 1 HOURS (Duration) PLAGE: Classroom 
TIME 
.SCHEDULE' 
MINUTE 
POINTS 
Lecture 
TO 3E PRESENTED AND PLAN OF PRESENTATION and 
Film Strip 
j 5 
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I, Introduction 
A, To acquaint mess personnel \tfith the use of Kitchen 
Truck, the equipment, utensils and arrangement thereof. 
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II. 
Truck and Equipment 
A. 2-J- ton truck - 6x6 
3, 3 Field Hanges complete - M1937» or M19UU 
0, Ice Box (improvised) 
D, Removable utensils rack (improvised) 
E, Step ladder (improvised) 
F, Miscellaneous equipment 
I 15 
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Ill, Arrangement 
A, Raise Dow and Tarpaulin 
3. Field Ranges across the truck just in hack of the 
cah, 
C, Improvised utensil rack on side 
D, Improvised ice box that can he used as working 
table, 
E, Improvised utility shelf for supplies at side 
F, Arranged to save floor space 
I 15 
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IV, Safety precautions while in transit 
A. Care must he taken in refueling the Eire Unit (only 
while truck is at standstill, 
3. Extra fuel 
C, Safety in operation 
D, Seats may ho converted into "outside” shelves 
B. The use of a serving table under extended canvas 
F, Camouflage and cover during serving of meal 
G, The use of trailer 
H, Blackout cooking 
I' 5 
1 Y, Summary 
t A, Emphasize all safety precautions 
3. Correct arrangement for utilization of maximum floor 
i space. 
C. Precautions to he taken during blackout cooking. SUBJECT : Preparation for Bivouac 
TITLE OP PSEIOD : Use and Care of the'Coleman Lantern 
TEST PJ3PEEENGES : QJM 7 - Misc, 1* Lantern, Gasoline, Leaded Fuel, 
’’Directions for operating Do. 3927,Two~Mantle Instaht 
INSTRUCTIONAL AIDS : Lighting Lantern”, Tng Serv Journal, 3 Mar 19^» "Let 
PERSONNEL : There he Light”, 
EQUIPMENT ; Cl as sr 0 Om Ins true t or 
Standard Classroom Equipment, Breakdown .Display 
TBANSPCETATION : Board; 3 Gasoline Lanterns 
REQUIREMENTS : None 
TRAINEE1 S EQUIPMENT: Notebook and Pencil % 
LESSON PLAN ; . 
2 PERIOD 1 HOURS (Duration) PLACE: Classroom 
TIME 
schedule; 
MINUTES I 
Demonstration 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION Lecture 
Application 
r 
5 i 
1 
1 
i • 
I, Introduction 
A, Use of Lantern in the field 
1. Field Kitchen 
2* Supply Tents 
3* Field Installations 
1 
i 
i 
i 
II, Explanation of Nomenclature 
A, Use Breakdown hoard to show 
1, Names of parts 
2. Care used in handling of parts 
: 12 
i 
1 ' ! 
1 
1 ' 
i 
III, Cleaning of Lantern 
A, Remove all parts j, 
B, Thoroughly clean all parts 
(Step By step, dismantle and clean, explaining 
each step) 
1 7 
i 
i 
i 
IV, Lighting of Lantern 
A, Refueling 
3, Pumping 
C, Lighting 
10 
! 1 
j \ 
♦ 1 
i i 
1 
1 
V. Each student completes the motions of; 
A. Refueling 
3, Pump ing 
C. Cleaning of G-enerator 
D. Lighting 
E. Extinguishing 
I 5 i 
j 
i 
i 
i 
i 
‘ 1 
t 
j 
i 
i i 
I 
VI, Improvising a Mantle 
A, Materials needed; 
1, Wide mesh gauze (medicine chest) . , 
2, Broom handle 
3, Needle and twine 
Epsom Salts 
3, Patience and practice is required 
1, Furnishes only half as much light 
2, Do not Jar 
3, Do not set it on‘the ground 
! i 
i 3 
VII. Questions SUBJECT : Preparation for Bivouac 
TITLE OP PERIOD ; Individual booking Expedients 
TEXT REFERENCES : Par 36 - 37 PM 7-3O, 19*42 
INSTRUCT I ORAL AIDS ; 
PERSONNEL ; Classroom Instructor and Assistant 
EQJJIHCBNT ; Wood, Gasoline, Entrenching Tool, Haw Pood, Mess 
1-51, Improvised Utens ils 
THAHSPOHTATI Oil ; 
liEqUIHSMSETS s Hone 
TRAINEE* S EQUIPMENT; Notebook and Pencil 
LESSON PLAIT ; 
3 PERIOD 1 KOUHS (Duration) PLAGE: Classroom & Demonstration Area 
T IMS 
SCHEDULE 
MINUTES 
Lecture 
POINTS TO 3S PRESENTED AND PLAN OP PRESENT ATION and 
Demonstration 
3 
) 
I. 
Introduction 
A, Explanation of Individual Cooking 
1, Necessity 
2, Frequency 
7 
I 
, 
i 
i 
! 
i 
. 
♦ 
II, 
Types of Pires 
A, Wood 
1* Construction of Pire Pits 
a. Group cooking trench 
b. Individual pit - mess kit 
c. Preca.utions 
B, Gasoline 
1, Burning gasoline in open cans 
a. Allowance for drafts 
2, Precautions 
a. Explosive hazards 
3, Advantage 
a. No smoke 
b. Paster cooking 
c. Easy to control 
15 
j 
i 
j 
i 
i 
, 
III 
, Cooking of Pood 
A. Cut in small pieces 
1, Speeds cooking time 
33, Save peelings for food value contained 
Ge Methods employed; 
1, Boiling 
2. Prying 
22 
| 
i 
i 
| 
i 
i 
i 
i 
PROCEDURE POE DEMONSTEATION: 
A, Preparation of fire pits and set-up of Gasoline units 
1, Construct the following: 
a. Group trench 
b. Barbecue trench 
c. Gasoline unit set-up 
2. Build and light fire in each 
33, Preparation of the food; 
1, Use food rationed to troops for that day 
a. Wash and dice potatoes & other root vegetables 
b. Put on to boil 
2, While the above is cooking, prepare the following; 
a. Pry bacon and eggs over the gasoline fire 
b. Put meat & vegetables & simmer about 5~10 minutes .TIME 
SCIiEEULE 
MINUTES 
POINTS TO BE PRESENTED AND PLAN OF PBESEl'TTAT ION 
i 
• i 
k. 
What to do when no utensils are available: 
a. Use of flat stoiie for frying, etc. 
b, Barbecue pits 
1 
( 
i 
1 
C, Extinguish the fires 
1. Fill fire pits and cover with leaves, etc, 
a. Avoid detection 
b. Won1t disclose number of troops 
| 
2. 
Smother gasoline flame 
3 
XV. Questions INSTRUCTOR’S NOTES ARMY SERVICE FORCES 
:: Eighth" Sorvice Command 
Army Service Forces Training Center 
Course lor Cooks 
Camp Berkeley,■Texas 
Course in Mess Management 
Authorisation for establishment of the Mess Officer1s Course . 
is contained in the 1st Ind to a letter by the Commanding General, Army 
Service Forces Training Center, Camp Barkeley, Texas, to the Surgeon General, 
dated 5 dune 1942, that certain graduates of the Medical Administrative 
Corps Officer Candidate School be given further special training'-as Motor 
Officers- and Mess Officers; this letter, subject, "Courses in Mess Manage- 
ment and Motor Transport for MAC Officers", SFMCT 353-1, (Camp Berkeley), 
(Whr Department, SOS, SH5CT,- 10 June 1943)• •* ’ 
Arrangement of hours and subjects should'- remain essentially as 
indicated; however, this does not preclude changes/ if such changes will 
become expedient or be of’ a definite value in the improvement of the 
training. Initiative and* ingenuity of instructors' may lead to desirable 
changes*. This guide should be considered flexible' enough to incorporate 
such approved suggestions* DETAILED PROGRAM 
S ub jo ct 3 
n 
j. 
’otal 
Ko f e r e nc o s Hour s 
1 
2 
3 
4 
0(1) Kitchon Manage- 
nont & Adminis- 
tration 
Par. 9 Sec. II; per.14 
& 17 Sec. V; per.72-78 
Sec. VI & VII TM 10-405 
Par. 18 Sec.Ill; Sec.IV 
Par, 5, 15,56 sec.VIII 
TM 10-205; AR 40-205; 
AR 30-2210 
17 
12 
5 
0(2) Nutrition 
Par. 9 sec. II;, Sec, II 
par. 47-50 sec.VIII TM 
10-405; sec.VII TM 10- 
205 
6 
4 
2 
0(3) Meat and Moat 
Products 
Par. 16-18,26,3 0-34, 51, 
56-58 TM 10-405; TM 10- 
407; TM 10-408 
8 
6 
2 
0(4) Principles & 
Practices of 
Cooking 
Par. 5,9,38-54,61,65, 
sec. I TM. 10-405; TB 10 
405 Cl; par. 25 sec. V 
TM 10-205 
9 
2 
2 
4 
1 
0(5) Dehydrated 
Foods 
0(6) Bread & Pastry 
Baking 
1 
TM 10-406 { 9 
i 
Par. 64 TM 10-405 : 8 
1 
2, 
2 
& l 4 
: 
: 
4 * 2 
i 
0(7) Field Equipment 
and Cooking 
Par. 76-82 TM 10-405 
14 
6 
4 
4 
0(8) Utilization of 
Manpower 
1 
. 
1 
0(9) Hospital Subsist- 
ence 
AR 40-590;, AR 210-50; 
TM 14-708C1 
11 
5 
6 
0(10) Inspection Tour 
2 
2 
0(11) Examinations 
7 
1 
2 
4 
0(12) Graduation 
4 
4 
Total Theoretical Hours 
96 
24 
24 
24 
24 
Practical Work 
TM 10-405; TM 10-205 
96 
24 
: 
24 
24 
24 
Total Hours 
s 192 
CO 
48 
1 
» 
48 
48 *WK 
: PUR : 
.. V 
. . : : total 
HRS ; HOURS 
. LESSON, , 
PLAN* 
' page no; 
1 
l 
2 
I. KITCHEN' MaNAG©:BNT' • AND ADM IN £ STRA.T I ON 17 
Introduction to Course and Orientation 
0-09 
1 
:• 2 . 
1 
Lecture; -; :i » ’ . " , ; , 
"Duties & Discipline of Mess Personnel 
0-10 
1 
*3 
1 
Mess Inspections 
0-12 
1 
■ k 
2 
■ • -The Army Rations;- Kinds, Uses, Components 
0-1U . 
1 
- 5- 
2 
Procurement of Rations 
0-l6 
1 
6 
1 
Storage and Inspection of Pood 
0-1-7 
1 
7 
2 
Proper Accounting for Pood 
0-19 
1 
• s 
1 
Conservation of Pood ‘.’"V- 
0-20 
2 
;“9 
1 
Personal Hygiene and Sanitation 
0-21 
2 
10 
1 
Cooking Plans - Kitchen Operation " Z 
0-22 
2 
IX 
1 
W.D. C$4C Perm US9 ; *' • , . ' - 
0-23 
2 
.12 
2 
Applicatory Problem on TO Oir 
0~2U 
1 
‘ 1 
1 
lx. ButaxixoH'’ • 6 
Elements of ITutritlon - 
0-26 
1 
a. 
1 
Vitamin Content of Pood 
0-27 
1 
3 
2 
Menu Study • . 
0-29 
2 
u 
2 
‘ Physiology of Digestion 
0-30 
2 
1 
1 
III* .MEAT'-AND MEAT PRODUCTS d 
Use & Care-of Meat Cutting Tools 
0-39 
2 
2 
1 
Cutting Lamb, Pork, Veal 
0-3S 
2 
3 
2 
Cutting Carcass'-Beef 
0-36 
2 
4 
2 
Army Boneless Beef, Poultry, Meat Cutting 
0—3U 
:5 
2 
Meat Specialties 
Meat Carving; Serving;' Smoked, Cured and 
0-32 
1 
l 
a 
Prepared Meats; Pish & Shell Pish; 
Proper Use of Meats 
IV, PRINCIPLES AND IRAOTlSSS OP COOKING 9 
Methods of Cooking 
0-U0 
2 ■ 
2 
2 
Pruits, Salads, Vegetables (Frozen)" 
0-U1 
3 • 
' 3 
2 
Beverages, Sandwiches, Misc, Poods- & Soups 
0-U3 
1 
4 
; 5 
2 
1 
Condiments, Desserts, Flavoring. Extracts 
Breakfast Poods 
0-U5 
0-U7 
2 
1 
2 
V. dehydrated poods " 9 '■ 
Dehydrated Eggs , Milk,. Meats • - 
0-52 
1 
2 
2 
3 
l 
* 
2 
Dehydrated Fruits and Vegetables 
Complete Meal of Dehydrated Poods . . 
VI. BREAD AND PASTRY BAKING S 
Baking Ingredients, Temperatures, Formulae 
0-30 
,0~US ■ • 
0-5U 
3 
2 
2 
Fruit and Soft Pies 
0-56 
I 
I 
2 
2 
Doughnuts, Cakes, Cookies & Icings 
Tour of Post Bakery 
0-5S 
0-60 WK s 
PER ; 
HR 
• 
• 
TOTAL 
HOURS 
LESSON 
PLAN 
PAGE NO. 
VII. FIELD EQUIPMENT AND COOKING 
Ilf 
1 
1 
2 
Army Ranges 1, 2, 5; Fireless Cookers 
0-6l 
Gasoline Lanterns 
1 
2 
2 
Kitchen Set-up in the Field 
0-62 
1 
3 
2 
The Parts, Operation and Care of M193J 
O-63 
Field Range 
2 
If 
2 
M1937 Field Range - Application 
0-6U 
2 
5 
1 
Chemical Agents and Their Effect on 
0-66 
Food and Water 
2 
6 
1 
Decontamination of Food and Water 
o~6s 
3 
7 
2 
Feeding on Troop Movements 
0-70 
3 
s 
2 
Camouflage 
0-72 
VIII. UTILIZATION OF MAN POWER 
1 
1+ 
i 
1 
Utilization of Man Power 
0-7U 
IX. HOSPITAL SUBSISTENCE 
11 
3 
i 
2 
Hospital Fund and Operation of Hospital 
0-77 
Mess 
3 
2 
1 
Hospital Staff Conference 
0-79 
3 
2 
2 
Tour of Regional Hospital Messes 
0-80 
if 
If 
2 
Hospital Subsistence Accounts - #1 
0-82 
if 
5 
2 
General, Therapeutic and Special Diets 
O-85 
if 
6 
2 
Hospital Subsistence Accounts - #2 
0-92 
X. INSPECTION TOURS 
2 
3 
l 
2 
Inspection Tour 
0-95 
XI. EXAMINATIONS 
7 
2 
l 
I 
Periodical Examination 
0-96 
3 
2 
1 
Periodical Examination 
0-97 
3 
3 
1 
Periodical Examination 
0-9S 
If 
k 
Pinal Examination 
0-99 
XII. GRADUATION 
if 
1+ 
l 
Graduat ion 
0-100  —- SERVICE JBmOES. . 
Command," % ;:f .. 
Army Service 5’orce.s [Draining Center 
Course for Cooks 
Camp Barkeley, Texas 
MASTER SCHEDULE- OFFICERS ; 
LAY 
LESSOH 'TITLE: ' 
HOURS 
First Week ; 
Monday 
Introduction to Course 
2 
Duties and Discipline of Mess Personnel 
1 
i 
Elements of nutrition 
1 
Tuesday 
Mess Inspection 
1 
i The Army Ration: Kind, Uses and Components 
2 
l Vitamin Content of Food 
1 
Wednesday 
Methods of Cooking 
Army Field Ranges, 1, 2, & 5» tireless Cookers, 
2 
Gasoline Lp.nterns 
2 
Thursday 
Menu Study 
2 
Procurement of Rations 
2 
Friday 
Kitchen Set-up in the Field 
2 
The Parts, Operation & Care of M193? Field Range 
2 
Saturday 
Storage and Inspection of Food 
1 
Proper Accounting for Pood 
2 
Conservation of Food 
1 
Second Week 
Monday 
Examination 
1 
Personal Hygiene and Sanitation 
1 
Cooking Plans and Kitchen Operation 
1 
QJ40 Form 469 
1 
Tuesday 
Fruits, Salads & Vegetables (Frozen) 
2 
Applicatory problem on WD Circular 
2 
Wednesday 
M1937 Field Range Application 
Physiology of Digestion—Lecture and Training Film 
2 
"Alimentary Canal", "Digestion of Pood" 
2 
Thursday 
Use and care of Meat Cutting Tools 
1 
Cutting Lamb, Pork, Veal 
1 
: Baking: Ingredients, Temperatures, Formulae; 
Rolls and Biscuits 
2 
Friday 
Chemical Agents; Their Effect on Food & Water 
Decontamination of Food and Water 
1 
1 
Cutting Carcass Beef 
2 
Saturday 
Army Boneless Beef, Poultry, Meat Cookery, Meat 
Specialties 
2 
Dehydrated Eggs, Milk and Meat 
Third Week 
2 
Monday 
Feeding on Troop Movements 
2 
Inspection Tour 
2 
Tuesday 
Beverages; Sandwich making, Miscellaneous Foods 
and Soups 
2 
! Fruit and Soft Pie 
2 
Wednesday 
Dehydrated Fruit and Vegetables 
3 
Examination 
1 
Thursday 
Condiments, Desserts, Flavoring Extracts 
2 
The Hospital Fund & Operation of Hospital Mess 
2 
Friday 
Camouflage 
2 
Doughnuts, Cakes, Cookies and Icings 
2 
Saturday 
Examination 
1 
Hospital Staff Conference 
1 
Tour of Regional Hospital Messes 
2 DAY 
’ LESSON TITLE 
HOURS 
Fourth Week 
Monday 
Dehydrated Food; Complete Meal 
u 
Tuesday 
Utilisation of Manpower 
1 
Meat Carving & Serving; Smoked, Cured, & prepared 
Meats; Fish & Shellfish; Proner use of Meats 
2 
Breakfast Foods 
1 
Wednesday 
Hospital Subsistence Accounts #1 
2 
General, Therapeutic and Special Diets 
2 
Thur sday 
Hospital Subsistence Accounts #2 
2 
Tour of Post Bakery 
2 
Friday 
Final Examination 
U 
Saturday 
Graduat ion 
u SUBJECT I Kitchen Management and Administration 
TITLE OF PERIOD : Introduction to Course and Orientation Lecture 
TEXT REFERENCES : Mess Officer's Course 
INSTRUCTION AIDS j Goman dan t of School, Training Officer, Senior 
Personnel ; Instructor, Class Instructor and 2 Assistants 
Equipment : Mono 
Transportation) 
Requirements ) * None 
STUDENTfS EQUIPMENT : Notebook & Pencil 
LESSON PLAN 
•.1.•.PERIOD..2..HOURS (Duration) PLACE: Classroom 
Time 
Schedule 
Minutes< 
Conference 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION 
i 10 
I. 
Check Classification Roster, (classroom instructor) Call the 
roll from this roster to see that all men assigned to course 
are present. Find out if possible where absentees are. 
30 
II. 
Student Declarations, (classroom instructor and assistants) 
Each student must fill out the Student Declaration completely and 
accurately, (Use the group performance method for completion of 
this form. 
10 
Ill 
, Issue Books and Mime os, (classroom instructor and assistants) 
Books and mimeos should be ready for issue to students before 
the class assembles. By assembling one of each of the various 
books and mimeos and having them ready for issue to the students 
time will be saved and confusion should be eliminated. Make 
sure that all equipmnet issued to students is signed for by 
the students, 
20 
k 
IV. 
Welcome to students and explanation of duties and requirements 
as students. 
A. The Commandant welcomes the students to school and explains 
briefly their purpose in being there. 
B. The Training Officer r.ill explain the rules of the school and 
the requirements of the students, covering carefully the 
following items• 
1, Uniform 
2, Cleanliness 
3* Military courtesy & discipline 
A. Hours of study 
3* Application to duty and amount of necessary study 
6, Care of school equipment and manuals 
7. School disciplinary action 
B. Methods of grading 
30 
V. 
Assignments to Shifts a>.d Kitchens (classroom instructor) 
The "shift*1 method of operation should be explained to the 
students. Every effort must be made to be positive that all 
students understand when, where and how he is to receive his 
instruction; classroom, practical and basic, Also, all 
questions the student may have concerning the specialist 
course should be satisfactorily answered at this time. SUBJECT i Kitchen Management and Administration 
TITLE OF PERIOD : Duties and Discipline of Moss Personnel 
TEXT REFERENCES ; Par. IB. Sec. Ill TMlO-205 
INSTRUCTIONAL AIDS ; 
PERSONNEL : Classroom Instructor i 
EQUIPMENT : Standard Classroom Equipment 
Baloptican, screen,* FS10-97, FS10-99 
TRANSPORTATION ) 
REQUIREMENTS ): None 
STUDENT1 S EQUIP?EM1 5 Notebook & pencil 
LESSON PLAN 
PERIOD 1 HOURS (Duration) PLACE: Classroom 
TIME 
SCHEDULE 
MINUTES 
Lecture 
POINTS TO HE PRESEN'FED AND PLAN OF PRESENT TION & 
Film Strip 
5 
I 
Introduction; 
A. Army travels on its stomach £ 
B. Food is ammunition 
C. Bio factor in boosting morale 
D. Physical fitness.begins in the mesa 
5 
II 
Mess Personnel? 
A. Com landing officer is responsible for the mess 
B. Mess Officer is picked by the C. 0. 
C. Mess Sergeant 
D. First Cook 
E. Second Cook 
F% Baker 
G« Kitchen police 
35 
III Qualifications and Duties 
i , Mess officer 
1. Must be interested and familiar in all phases of the mest 
2, Not to be regarded as a minor function 
B. Mess sergeant 
1 Key man in organization 
2 Should be graduate of School for Bakers & Cooks 
3 Thorough knowledge of cooking, baking, inspection and 
storage 
4 Possesses Leadership 1 
C. First Cook 
1 Conscientious and reliable 
2 Ability to prepare any food called for 
3 Responsible for actual preparation of rations 
4 Direct the work of those under him 
D S econd Cook 
1 Must have working knowledge of cookery 
2 To be able to follow instructions of those appointed 
over him 
3 Initiative and willingness to cooperate for the harmony 
and efficiency of the mess 
E. Baker 
1 Must bo able to prepare all pastries on the menu 
2 Should have knowledge of cooking 
' 3' One who takes pride' in his work 
F Kitchen Police 
1 As a duty roster function, not punishment 
2 Realize the importance of his job 
3 Mess sgt, should orientate the K*P.’s as to the 
assignment of their job TIME 
SCHEDULE 
MINUTES 
P0H3TS TO BE PRESENTED AND'PUN OF PHESENTaTION : 
< 
XV• Film strips 10-97 and 10-99 
( If those film strips are shown, 10 minutes should 
be taken from lecture time of Sue. Ill*) 
6 
V* Summary and Questions 
• SUBJECT. : Kitchen Management and Administration 
TITLE OF PERIOD : Moss Inspections 
TEAT REFERENCES : TM10-405, AR 40-205 
INSTRUCTI0NAL AIDS : 
PERSONNEL : Classroom instructor 
EQUIPMENT' : Standard classroom equipment 
TRANSPORTATION ) 
REQUIREMENTS ) : None 
STIDERT1 S EQUIPMENT ; Notebook, pencil 
LESSON PLAN : 
......PERI0D,•X...HOURS (Burntion) PLACE: Classroom 
—nr 
SCHEDULE 
U INUTES 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION Lecture 
5 
I* Introduction: 
A* Why aro Hesses Inspected? 
1* To seo that men get an adequate amount of good wholesome 
food# 
2, To insure maintenance of high standard of sanitation 
0 
5. To see that government property is properly used and 
maintained# 
4# To check the efficiency of Mess Personnel 
5 
II# Exterior of Mess Hall 
1# Surrounding properly policed 
.. . • 
2.# Separation of Garbage, covering and cleaning 
3# Fly control—fly trap at each unit and garbage rack. 
♦ 
10 
III# Storage 
A* Storeroom 
1# Cleanliness, proper storage in shelving, or dunnage 
2# Using old stock first# 
3# Free from insect infestation 
3# Refrigeration 
1# Must be clean, orderly, sweet smelling 
2# Do not overload; staggering of foods# 
3# Hanging of meats on hooks, pieces not touching 
4# All food except meats and fresh vegetables should be 
covered# 
5# Do not store give off strong odors with those 
that absorb odors# 
10 
IV# Kitchen 
A# Ranges 
1, Amy Range $5 
a. Method of firing from fire box only, conservation 
of fuel by checking of dampers. 
b# Ranges clean and free from excess dirt or grease# 
c. The operation and proper cleaning. 
2, Army Gas Range 
a# Cleaning procedure 
b. Make report to proper agency for repairs# 
3# Utensils 
1# Black iron pots and pans, methods of blueing 
2,# Metal platters, pitchers, basting spoons etc* 
to bo clean and free from grease# ' THE 
SCHEDULE 
FiINUTES 
■ 
POINTS.TO BE,PRESENTED AND PLAIT OF PRESENTATION 
5 
' V. 
5., Knives • 
a# Proper cleaning-do not soak in hot water 
h. Suitable rack for storing of cutting tools « 
Washing of Silver and Dishes 
10 
VI. 
A. Must be washed according to AR 40-205 
B. Explanation of AR 40-205 
Dining Room 
A. Dining room, tables 
1* Clean, free from food particles and gum." 
B. Dining room floors 
1# Cleaned after each meal 
2, Free from grease and food particles 
C. Food handlers examination 
1. Renewed each 30 days for permanent handlers. 
5 
VII 
2, Copy posted in muss hall at all times* 
• Cooking and Serving 
1. Foods properly, prepared 
2. Not prepared too far in advance 
3. Following of QM menu ’ 5 • 
4. Palabability of food ' i 
5. Proper serving » SUBJECT : Kitchen Management and Administration, 
TITLE OF PERIOD : The Army Rations, Kinds, Uses, Components, 
TEAT REFERENCES . : Par.-•66-69, TM 10-403; Extract, ${ Notes on Rations, 
AR 30-2210; Sec, IV and VII, TM 10-203. 
INSTRUCTIONAL AIDS : 
PERSONNEL ; Classroom instructor, • 
EQUIPMENT : Standard Classroom equipment. Ration display, 
Boards C, •), K, 10 in 1, and Life Raft, 39 comp- 
onents of Garrison Ration, 
TRANSPORTATION ): 
REQUIR EMEMTS ): None, 
STUDENT'S EQUIPMENT ; Notebook and pencil, 
LESSON PUN. 
.... PERIOD,..2..HOURS (Duration) PLACE:, Classroom. 
tire 
i SCHEDULE 
LOTTES 
POINTS TO BE PRESENTED AND PUN OF PRESENTATION Lecture 
32 
I, Garrison Ration, 
A, Definition—is that prescribed in time, of 
peace for all persons entitled to a ration, 
B, How it is issued*. 
1, Money credit, 
C, Component parts of ration, 
D, Ration and savings account QM, 
1, Purpose and by whom it is maintained, 
E • Rat ion re t urn, ■ 
10 
II. Turkey ration. Thanksgiving Day and Christmas Day. 
... Example, compute the cost of one ration for the 
students. 
40 
III. Field Ration, 
A. in kind not money credit, 
1, This will correspond as nearly as 
practicable to garrison ration, 
13, Type "B11—issued in kind, 
1, This will correspond as nearly as 
practicable to type MAn except the 
perishable will be replaced by 
canned and processed foods, 
C. ■ Type "C"—iron ration, 
1, • 3 Cans containing neat and vegetables, 
2, 3 cans containing crackers, sugar, 
soluble coffee and confection, ■ 
D, Type "D" 
1, 3 four-ounce boxes of concentrated 
• chocolate. 
E Type "K” 
1, Three boxes—breakfast, dinner, supper 
15 
IV. Show TF 10-1216, •• 
3 
V. Questions, TIME 
SCHEDULE 
MIITUTES 
' bwU T ; , , 
P0I1TTS TO BE'PRESENTED AED PLAIT OF PHESEiTTA'T I OH • Lecture 
B* Kitchen, . ‘ 
1. Floor . • 
2. Tables 
3* Ranges 
U# Utensils " 
5* Chinaware 
6, Silverware 
C, Storeroom 
1, .. Ref r igerat or s 
2, Floors v . 
3, Vegetable bins 
U* ‘ Dunnage ' ' ‘ ' 
5 
VI, Disposal of Garbage 
A, Garbage racks 
1# Daily cleaning - more often if necessary 
2, Separation of garbage 
a. Fill to within four inches from ‘top 
b, Keep lids on tight 
3. Policing of area around garbage rack 
2 
VII. (Questions SUBJECT •• Kitchen Management and Administration 
TITLE OF PETiIOD : Procurements of Eat ions 
TEXT IUTTEHBITOES : TM 10-205, TM 10-379, Chapt III, 
I?, V MIssuing Meat by the Unit Supply**—WD Cir 158 
INSTRUCTIONAL AIDS ; 0 
PEESOUtlBL ; Classroom Instructor 
EOjOIPMBlTT : Standard Classroom Equipment, EiliJfrstrip projector, 
J screen, FS 10-95, 10-116 and IO-I3I 
TLAHSPOETATION : J 
EEOJJ E1EME1TT S ; Done 
STUDENT»S EQUIPMENT: notebook and Pencil 
LESS on PLAIT : 
PHTtlOD* ,Z, .HOURS (Duration) PLACE* Classrnnw 
TIMS 
SCHEDULE 
MINUTES 
POINTS TO BS FS3SSSTSD AID PLaN OF PEESENTAT 
1011 
IP. 
I. 
Methods of Drawing Nations 
A, Purchase of selected item either at Qi or in outside 
markets (garrison rations) 
B. Automatic issue from camp ($'I (field rations) 
C* Pailhead distribution 
15 
II. 
The Pation Breakdown 
Ai Tv/o cardinals principles 
1. Sven distribution 
2* Quick delivery 
Bw In the field 
1. Supplies brought to a railhead 
truck head 
2* Breakdown to units from a bulk 
in the vicinity of railhead 
3. Types of distribution 
a. Eailhead or truck head 
b. Unit distribution 
c. Sump distribution 
d. Combination distribution 
4. Type of breakdown 
a. Unit breakdown 
b. Item breakdown 
, beach head or 
breakdown point 
25 
Ill 
. Show ps io~9U, 10-95, 10-116, 10-115 
IV. 
US Oir I5S 
A, Pield nation A 
1. To whorne issued 
2. Theatres of operation 
3. Monthly menus 
4. nation interval 
Bi. Procurement 
1, Substitutions 
2. Basis for issue 
C Percentage deduction 
S, Saily ration request 
1, Basis for issue 
2. Persons subsisted 
E, Station Pec or d 
1, Informal record 
2. Eesponsibility 
P*. Consolidated ration request 
1, Exhibit B 
2. Distribution of forms 
V. 
Questions , SUBJECT : Kitchen Management and Administration 
TITLE OF PERIOD : Storage and Inspection of Food. 
INSTRUCTIONAL AIDS : 
PERSOMEL ; Classroom Instructor, 
EQUIPMENT : Standard classroom equipment, 
TRANSPORTATION ) : 
REQUIREMENTS ) i None, 
STUDENT!S EQUIPMENT ; Notebook, pencil. 
LESSON PL.N 
PERIOD 1 HOURS (Duration) PLACE; Classroom 
TIL'S 
uCKIDULE 
MINUTES 
lAT'O 
POINTS TO EE PRESENTED *ND PLAN OF PRESENTATION ’ and' 
Film Strip 
3 
I, Importance of proper storage. 
II. Responsibility of storage of foods. 
A, For storage and inspection, 
B. ..Sen are foods stored. 
15 
Ill* Storeroom Facilities. 
A • Re f r ige ra t ion, 
1. Types of boxes in use. 
2. Temperatures 
3. Ventilation, humidity, circulation of 
air, 
A, Sanitation. 
B. Dunnage 
1, Description, uses, purpose 
C. Shelving 
1. Cleanliness and order. 
D. Vegetable bins. 
1. Segregation of foods, 
2. Daily inspection of foods in bins 
3. Cleanliness of bin. 
29 
IV. Inspection and storage of foods 
A, Storage of can goods 
1, Check made for leaks, swells, etc, 
2, Keeping old stock tu the front. 
3. Neatness on shelving 
4. Cleanlines s, vent ilat ion• 
5, Keeping related items together, 
3# storage of perishable foods. 
1. Use of refrigeration 
2. Staggering of food to increase circula- 
tion, 
3. Do not overcrowd. Store only necessary 
foods. 
4. Name perishable foods that are stored. 
5• Do not store odorous and non-odorous 
foods together. 
6. Inspection of perishables and necessary 
trimming,- 
C, Storage of non-pcrishables, 
1. Name non-perishable foods 
2. Ventilation* 
3. Use of storage, 
D, Meats and dairy products, 
1, Inspection. 
2, Notify proper authorities when in doubt 
of freshness# 
3, Proper storage. TjK3 T 
SCHEDULE} POINTS TO BE PRESENTED AND PLAN OF PRESENTATION 
minutes! 
{ 4. Storage of left-overs, 
5, Foods to be covered in refrigeration, 
i 
j 
i SUBJECT ;• Kitchen Management and Adininistration 
TITLE OF PERIOD j proper accounting .for 'Food .»E. 
TEXT REFERENCES ; Exhibit. A* B., \C, WD. Cir; 158 andWD'Gir 171;‘Cooks 
Work' S^ieet 
INSTRUCTIONAL AIDS ; 
PERSONNEL ; Classroom Instructor 
EQUIPMENT ; Cppks sheet, for each student; .Standard Class- 
room ‘ E q uipmeh t 
TRANS PORTATION ; 
REQUIREMENTS ; None ; 
EQUIPMENT! Notebook and Pencil . 
LESSON PLAN ; , 
PERI CO 2 HOURS (Duration)' PLACE: Classroom 
•** ' 
'"*• .... . . . 
TIME 
SCHEDULE 
'■EQIUTES • 
POINTS TO BE PRESENTED aND PLAN OF PRESENTATION Lecture 
3 
I • Introduction 
A# Reason for Circular 171 and 158 
2 
II. Circular 158 
A. To whom it applies 
LTN 
i—1 
III. Menus 
A. Method of issue 
B« Value 
C• Nutritionally balanced 
D. Variety 
E. Utilization of seasonable fruits and vegetables 
F. Substitutions 
G. Increased isspe of components 
3 
IV. Distribution of rations 
2 
V. Ration cycle 
2 
VI. Percentage deductions 
2 
VII. Basis for Issue 
A. Estimation 
33 
VIII. Necessary Forms of Circular 158 
A. Exhibit A 
1. Section I—Ration Request for Units 
2. Section II—Record of Attendance Pre- 
vious day 
■>•3. Section III—Comparison only 
‘4. Section IV—Record of Reimbursement 
B. Exhibit B 
1. Consolidated ration request for an or- 
. , gahization * 
10 
IX. Circular 171 j . 
: A. Estimation V. 
B.-, Head Count 
5 
15 
X. Mess Attendance Record' * * 
XX, CpoksrWcAijjf Sheet ' ' • ; . 
A. Briefly explain its use from the directions on 
reverse side of sheet 
I 3 
XII • Questions SUBJECT ; Kitchen Mrament and Administration 
TITLE OF PERIOD : Conservation of Food 
TEXT REFERENCES : T'T) Trig, Cir, #118, (2 No* 1943) 
INSTRUCTIONAL LIDS : 
PERSONNEL : Classroom Instructor 
EQUIPMENT : Standard classroom equipment, projector, screen, TFlO-1291 
TRANSPORTATION ) 
REQUIREMENTS ) : None 
SlUDSFI' S ECPIPMENT j Notebook, pencil 
LESSON PLAN : 
PERIOD 1 HOURS (Duration) PLACE: Classroom* 
TIMS 
SCHEDULE 
MINUTES 
Lecture 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION 
3 
I Introduction 
A Army can play an important part in food conservation * 
B Observation & measurement of 2-|- million man meals 
C 1/5 of food prepared was never eaten 
20 
II Causes of Food waste in Arjy 
A Absenteeism causes waste of food 
1 Not those absent for good reasons 
2 Those that choose to go to P. X. 
B Improper storage 
C Waste in preparation 
D Utilization of left-overs 
E* Prepared quantities too large 
F Over-cooking 
G Poor mess management 
H Improper s erving 
15 
III, Methods of controlling waste 
A# Accurate estimation of food requirements 
B, Take into consideration pay-days, week-ends or any function 
that result in men being absent 
C• Handle Food carefully, avoid any damage 
Do Do not prepare too far in advance 
E, Utilize bones and scraps for stock or seasoning 
F, Utilization of fats; rendering of fats 
G, Proper serving methods 
5 
IV, Mess Hall 
A, Make mess hall as inviting as possible 
B« Make surroundings cheerful 
Co Use of curtains, paint etc, 
V. What your mess officer can do to prevent waste; 
A, Instruct mess personnel 
B* Proper supervision of personnel 
C, Orientation of men in the unit 
- 
7 
VI, Summary 
A, Accurate estimation of food requirements 
B, Careful and appropriate use of left-overs 
C# Maintenance of proper salvage methods 
D, Proper reduction of kitchen stock levels 
E( Cultivate better messing habits and surroundings SUBJECT ; Kitchen ManagneiVt and Administration 
TITLE OF PERIOD : Personal'Hygiene and Sanitation 
TEXT REFERENCES : Par ' 6U-7.0 ,TM10-205.. Par 70 TM IO-U05, AH h0~205 
INSTRUCTI0NAL AIDS ; 
PERSONNEL ; Classroom Instructor 
EQUIPMENT : Standard Classroom Equipment 
TRANSPORTATION) 
2EQUIEEMSNTS ) : None 
STUDENT*S EQUIPMENT; Notebook & Pencil • 
LESSON PLAN ; 
.....PERIOD,.1..HOURS (Duration)’ PLACE: Classroom 
.' TIMS 
SCHEDULE 
’TOOTS S 
POINTS 
TO BE PRESENTED AND PUN OF PRESENTATION Lecture 
3 
i. 
Introduction ■ . : 
A, Why personal hygiene and sanitation is of utmost 
importance in the army, 
B, Delay in training, lower morale, actual loss of battles 
5 
ii* 
General 
A, Hov/ .intestinal diseases are transmitted 
B. Control Measures 
1, Water pur if icat ion . 
2. Protection of food 
3* Waste disposal ’ • , *: ; 
4* Fly control • j 
10 
in* 
Personal Hygiene 
A, Responsibility of the organization- commander 
B, Cleanliness of food handlers 
1, Uniforms of food handlers j 
2, Haircuts, .short nails, baths, etc* 
C, Action taken when food handler has-respiratory 
diseases etc, • 
D, Food handlers certificate 
1, When examined 
2. Posted in mess hall 
3* Examination every JO (hays, must not elapse 
10 
IV. 
Insect Control 
A, Prevention of breeding places to have effective fly 
control 
B, Elimination by use of sprays, ribbons, fly traps, 
fermented bait 
C, Roaches and ants are not transmitting agencies for 
insect borne diseases, but may transmit intestinal 
‘disease by contamination of food 
1, :Control • 
a. Deprivation of food supplies 
b. Cleanliness • 
15 
V. 
t 
Cleaning of Dining Room, Kitchen Floors 
A, Dining room 
1, Floors (Proper method) 
2. Tables, .sides of building, all racks 
3* Windows • • SUBJECT j Kitchen Management and Administration 
TITLE'] OF PERIOD : Cooking Plans, Kitchen Operation 
TEXT REFERENCES : Par 70-75 TM 10-405, Par 3-15 Sec II TM 20-205 
Par 56-Sec VIII TM 10-205 
INSTRUCTIONAL AIDS : 
PERSONNEL : Classroom Instructor 
EQUIPMENT : Standard Classroom Equipment 
TRANSPORTATION ) 
HEOUIREJENIS ); None 
■■ STUD BIT fS EQUIPMENT : Notebook, pencil 
LESSON PLAN : 
PERIOD 1 HOURS (Duration) PLACE: Classroom 
TIME 
SCHEDULE 
MINUTES 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION LECTURE 
3 
I. 
Introduction-The necessity for having a definite plan of 
work in cooking 
10 
II. 
Menu 
A. Study of menu prior to preparation 
B. Check menu to see if foods are available 
G. Definite plan to prepare meal 
D. Time required for completing meal. 
E. Careful attention in following cooks work sheet 
10 
Ill 
, Preparation 
A. Have necessary equipment clean, ready for use 
B. Assemble all needed ingredients 
G. Regulation of stoves 
D. Use only necessary utensils 
E. A good cook will clean up himself. 
10 
IV. 
Cooking 
A, Prepare foods first that require longer cooking 
B. Know type of cookery for each food according to menu 
G. Proper seasoning of foods 
D. Avoid over-cooking 
E. Use of too much liquid-destroys- vitamins & minerals 
F. Apply time and labor saving methods 
15 
V. 
Service of meals 
A. Foods should not be prepared too far in advance 
B. Two methods of serving in army mess 
1* Cafeteria stylo 
a. Advantages and disadvantages of this 
met hod 
b* Arrangement of foods for serving 
c. Instruct helpers how to serve 
d. Neatness in serving 
e. Equal rations of foods 
2, Family style 
a. Do not put food on tables too far in 
advance 
b. Garnishing of foods 
c. Keep serving bowls neat 
d. Even distribution of food to tables 
e * Arrangement of food on tables. 
2 
Summary 
1. Personal hygiene 
2. Definite plan of work includes preparation, cooking and 
i 
serving oi food SUBJECT ; Kitchen Management and Administration* 
TITLE OF TEH ICO : W CMC Form 469. 
TEST REFERENCES : TM 10-205. 
instructional a ids : 
PERSONNEL : Classroom Instructor. 
EQUIPMENT : Standard Clas3room equipment, LI) QIC Form 469# 
TRLNSPORTnT ION ) : 
REQUUfEEENTS ) ; None. 
STUDENT’S EQUIP1TEIT ; 7® c$£C Form 469, pencil. 
LESSON PUN 
..... .PERIOD. .1. .HOURS (DURSTION) PUCE: Classroom, 
tbc: 
SCHEDULE 
MINUTES 
Lecture 
POBITS TO EE BD PIAF OF PRESENTATION, and 
Application 
5 
I. 
Introduction, 
A. Used in operating garrison mess• 
B• Montiily mess accounting r■cord* 
G. Purpose for using VJD QKC form 469. 
3 
II. 
Proper iic counting. 
To determine gain or loss. 
E. To lenow financial standing on any given day. 
C. ?orp 01ua1 invent 0ry,st .. 
7 
’ • III. 
xlcpianation .-of For:-*' 4^9«* 
... value of ration, 
B» AU.owa.ncG Iron company funds. 
C, Value of stock on hand at end of previous 
month—at end of present month. 
D, Certified by mess sergeant. 
So -Audited by mess officer. 
Explanation ■ of col. 1-16 inc. 
30 
IV. 
-pplicatiorif 
... Fix value of ration—allowance company fund. 
B. Give other necessary figures to complete 
problem, 
Gs Students to work out each column. 
Instructor should have all figures available in advance 
and to have the problem completed with correct figures. 
3 
/. 
Discussion, SUBJECT ; Kitchen Management and Administration 
TITLE OF PERIOD : Applicatory Problem on 1ND Cir 158 
TEXT REFERENCES ; V/D Cir 158, 21 April 1944 
INSTRUCTIONAL aIDS ; 
PERSONNEL ; Classroom Instructor 
EQUIPMENT : Exhibit "B", Over and Under Issue (improvised 
Pom) 
TRANSPORTATION ) ; 
REQUIREMENTS ) : None 
STUDENTS EQUIHIENT : Notebook and pencil 
LESSON PLAN : 
, o r»cPERIOD. .2. .HOURS (Duration) PLACE* Classroom 
T ME 
SCHEDULE 
MINUTES 
POINTS 
Lecture 
TO BE PRESENTED AND PLA1I OF PRESENTATION and 
Application 
2 
I« 
Introduction 
■a* The issue of all Class A Field Rations is con- 
trolled by this circular 
10 
II. 
Daily Ration Request 
A. Exhibit "A1* 
1. Initiated in the company or similar 
unit 
B* Give each student a blank Exhibit "A" and ex- 
plain all entries to be made there on 
15 
III. 
Ration Record 
A. The Headquarters responsible for consolidating 
the information received in the Daily Ration 
Request will maintain this record 
1. accumulative over and under issue 
a. Subject to adjustment by 
headquarters 
bt Improvised Form 
3 
IV. 
Consolidated Ration Request 
A. Exhibit ,!B" 
1. Prepared by the Headquarters respon- 
sible for consolidating the informa- 
tion from Exhibit 11 A" 
10 
V. 
Distribution of Field Rations 
Aa Responsible Officer will make the "break-down” 
distribution 
1. All or part of a delivery may be cancel- 
led. 
ac Exceptions may be highly perish- 
able items or which arrangements 
must be made in advance for can- 
cellation 
2. Excess Subsistence Items to be turned in 
a a Inventories will be taken semi- 
monthly 
b. Responsible Officer may re-dis- 
tribute items within his Regi- 
ment . 
5 
VI. 
Meals furnished to individuals who are required to re- 
imburse government therefore 
A. Men authorized to mess separately will pay at 
the rate of per meal 
1* This will be shown daily on Exhibit "B" TIME 
SCHEDULE 
MINUTES 
POINTS 
TO BE PRESENTED■AND PLtJT OF PRESENTATION 
55 
VII. 
•" ., , . -j.' ■ , - ■ ■ . : . ■. 
Application ' • • 
A. Each student will be given one of each of.the 
mimeographed forris ■'; * 
B* . The1 Instructor- will give the Class several com 
pletcu Exhibits MAM> and'from these the class 
will individually fill in Exhibit 11B” and the 
Over and Under Issue Form to determine the 
accumulative ’ Over and Under Issue for the de***- 
signated number of days. SUBJECT j Nutrition 
TITLE OF PERIOD s Elements of Nutrition 
TEXT REFERENCES ; Par 47-50 Sec VIII TM 10-205 Sec II TM 10-405 
Foodstuffs memo 
INSTRUCTIONAL AIDS : 
PERSONNEL : Classroom instructor 
EQUIPMENT : Standard Classroom equipment. National Livestock 
Nutrition Chart 
TRANSPORTATION ) 
REQUIREMENTS ) : None 
STUDENT-*S EQUIPMENT ; Notebook & pencil 
LESSON PLAN ; 
PERIOD 1 HOURS (Duration) PLAGE: Classroom 
tee' 
SCHEDULE 
MINUTES 
— 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION Lecture 
l 4 
i 
j 
i 
1 
j 
I* Introduction* 
A. Facts concerning nutrition 1 
1. Span of Life during Middle Ages was less than 20 
years; in. India, last year 26,6 years; in U.S. 
60 years, 
2a Of the first million selectees l/3 were rejected 
for military service, 50,000 of which had been 
traced to malnutrition 
3. To keep healthy we muct eat the right foods daily 
10 
i 
j 
i 
! 
I 
! 
i 
II. Elements of Nutrition 
A, Normal diet requirements 
1« Carbohydrates 4. Minerals 
2, Fats 5. vitamins 
3. Proteins 6. Water 
B, Good health depends on kinds and amount of foods eaten 
1. Q.M, menu provides adequate and balanced meal 
2, Approximately 3700 calories 
3* All foods contain some of elements of nutrition, 
but no food contains all the elements * 
1 5 
III. Functions of Foods (Classification) 
A, To produce heat & energy 
B, To build and repair body tissues 
C, To regulate body processes i 
25 
IV. Nutrients Contained in Food 
A* Use of National Livestock Chart 
B. Explanation of source of nutrients from, each food 
C. Functions of foods in the body 
D. Foods of high caloric content 
6 
V, Summary & questions 
A. Adequate diet 
B. Balanced diet 
C. How nutritive elements are preserved 
D. Naming elements of nutrition, function of foods .SUBJECT.,, .. : nutrition. .. ■ ■ 
TITLE OF PERIOD ; Vitamin content of food 
TEXT REFERENCES j Par. 9 Sec. II TM 10-405; Sec VII TM 10*205 
INSTRUCT IORAL AIDS : 
PERoONrJEL : Claes room Instruct or 
EQUIPPED? : Standard Classroom equipment 
TRANSPORT AT IOil ) • ' ' 
■ REQUIRPI.IENTS ) ; None 
STUDENT ’s EQUIP LENT i Notebook, pencil 
' LESSON PLAN ; 
.>...PERIOD..«1..HOURS (Duration) PLACE: Classroom 
TllE 
SCHEDULE 
MINUTES 
j POINTS TO BE PRESENTED AND.. PLAN OF PRESENTATION Lecture 
2 
; I, lutreduction 
A. Why the Amy is vitamin conscious 
10 
II, History of Vitamins 
A* Experience of Captain Cook 1770 
1, Scurvy and its toll of death among seamen 
A. Citrus fruits prevented scurvy 
B, Eijkman1s experiments 18SO 
!• Beri-bori among the natives of Java 
2» Used chickens to experiment 
a# Polished rice diet 
b. Brown rice caused recovery 
Ct♦ Vitamins were so named by Gasimir Punk • 
i. Vita—Latin word meaning life 
[ 2, Aminos, from amine or nitrogenous group 
1 which he believed they contained 
D, Pellagra 
' 1* Experiments of Dr, Goldberger 1915 
a. Prevalent in the south 
b* Diet was proven to bo the cause 
rather than its being contagious 
as was believed at that time 
34 
III. Vitamins 
A» Definition—a minute substance in food that re- 
gulates body proccesses, promotes growth and pro- 
tects health 
B. Vitamin A—Essential for good eye sight also pro- 
motes a healthy skin 
1, Deficiency causes night blindness 
2, Best sources; Milk, cream, leafy green 
and yellow vegetables, egg yolks, butter 
t 
1 
and cheese. 
C, Vitamin Bp - Thiamin 
1, "Pop or morale vitamin" closely associated 
with general tone of body and nervous 
system 
2, Extreme cases - beri-beri 
3, Best sources: cereals, lean pork, fowl, 
legumes 
D, Vitamin B.? - Riboflavin 
1, Aids in the utilization of food 
2, Deficiencies:: Cause skin’and eye dis- 
orders, dimness of vision, digestive 
disturbance 
3* Source: Milk, eggs, liver, leafy green 
1 
l 
I 
i 
vegetables Tlif! 
SCHEDULE ; 
IIINUTEG 
POINTS TO B 
E PRESENTED AND PLAN OF PRESENTATION 
1 B. 
Ni coin 
(Nicotinic Acid) 
i 
1.* 
Essential to health of skin,, nerves and 
l 
digestive system 
2. 
Deficiencies: Slick and burning tongue 
extreme cases cause pellagra 
i 
o* 
Usually found in sane sources as Bp c B2 
i 
F, 
Vitamin C (Ascorbic Acid) 
i 
1 
1* 
Promotes healthy blood vessels, sound 
i 
bones and teeth 
2* 
Deficiencies: marked weakness, bleeding 
1 
into tissue, a softening of bones, scurv 
3. 
Sources: Citrus fruits, bananas, tomato 
1 
G, 
Vitamin D ( Sunshine Vitamin) 
! 
1. 
xiids in theuso of calcium and phosphorou 
i i 
for bone and teeth, all three must be 
I t 
i I 
present together 
2. 
Deficiencies; Rickets 
j 
O m 
Source: Sunshine, egg yolk, milk and 
i 
butter 
i • 
1 i 
4* 
Hardiest of the vitamin family 
4 1 IV* Questions SUBJECT : Nutrition 
TITLE 01 PERIOD : Menu.Study 
TEXT REFERENCES ; Sec. VII TM 10-205 
INSTRUCT 10'ILL ..IDS : 1 * . " . 
PERSONNEL : Classroou Instructor' , •_ .. q . 
EQUIPMENT t Nutrition yard-:tick, nutrition chart, QM.,Menu, Projector, 
screen, PS 8-52, PS 8-53, standard classroom equipment* . 
• T RANS P CRT AT I ON ) 
REQUIREMENTS ) ; None 
STUDENT *S EQUIPMENT i Notebook, pencil, nutrition yardstick, QM# Menu 
LESSON PLAN 
.... .PERIOD. .2 * . liCURS ( Duration) PLACE; Class room .• 
—rmr 
SCHEDULE 
MINUTES 
Lecture 
POINTS TO BE PRESENTED AND FL.N OF PRESENTATION and 
Film Strip 
15 ? 
i 
j 
I* 
Building the - Army Menu 
A. Origin 
B. Buildup' 
G ♦ Rations, contracts and purchases for the menu. 
' 40 
i 
i 
i 
i 
j 
II. 
The Army Menu 
A. Nutritional factors of Amy Menu, use nutrition charts. 
B* Balanced and adequate diet. 
1.. Explain difference between the two terns 
2. The necessity of diet being both adequate and balanced. 
0. Substitutions and Additions 
1. Substitutions must be authorized 
2. Must bo of equal nutritional value 
3., Then substitutions nay bo made 
4. Additions to improve the menu 
5, 'ToIp to utilize left-overs 
D. Importance of variety in the menu. 
as 
Ill 
1 * 
I 
! 
i 
• Nutrition Yardstick 
a* Use menu for one day 
1. Take each meal and compute the nutritive value for the 
food for that particular day. 
2. Instructor will assist with problem* 
3. Compare answers 
20 
j IV. 
Film Strips 
i 
Show FS 8-52, FS 8-53 
I 
3. Lc cture with Film Strips SUBJSCT : Nutrit ion. 
TITLE OF PERIOD : Physiology of Digestion. 
TEAT KCFERENCBS : TL 8-220, 
INSTRUCTIONAL AIDS : 
PERSONNEL : Classroom Instructor. 
EQUIP.ENT : Standard classroom equipment; projector, screen, 
TF Alimentary Canal; TF Digestion of Foods, 
TRANSPORTATION ) : 
BEQUIREidENTS ) : None. 
STUDENT1S EQUIB-ENT: Notebook end pencil. 
LESSON PIAN 
PERIOD ...2..HOURS (Duration) PLACE: Classroom 
SCHEDULE 
MINUTES 
Lecture 
POINTS TO BE PRESENTED mFD OF PRESENTATION and 
Training Film 
10 
I, Introduction* . 
A. Tiro general classes of food. 
1, Inorganic—salts and water* 
2. Organic—carbohydrates,, fats, and proteins. 
B. Digestive Organ. 
1. Mouth 5* Stomach 
2. Teeth 6. .Small intestines 
3. Tongue 7* Large Intestines. 
4. Esophagus o. Rectum 
10 
i 
II. Digestion in the mouth. 
A, Mechanical 
1. Properly masticated food is finely 
\ 
j 
i 
divided pulp. 
2. Large pieces of food in the stomach 
cause slower process in digestion 
B, Chemical. 
1, Saliva is alkaline in.reaction and 
contain ptyolin, 
* 2. Food is not retained in the mouth 
long enough for this action to be 
completed• 
a. Action of ptyolin continues 
in the stomach until food 
is miked with the gastric 
juice. 
15 
III. Digestion in the Stomach. 
,,, Mechanical, 
1, Passage of food-through the esophagus 
No digestive action takes place. 
2. Stomach . _ , 
a. Fundus—receives the lood, 
b. Pyloric end—discharges food 
from the stomach. 
c. Chyme—food mixed with gastrin 
juices and changed into a 
thick fluid substance. 
d. Food stays in the stomach 
xrom one to four hours• 
1, G rrbohydrates 1save 
most quickly, then 
i 
proteins and lastly 
fats. 
B. Chemical 
1, Action of ptyalin on starch. TBDE 
SCHEDULE 
MINUTSS 
POINTS TO E3 PRSSjT'TSD AND PLAN OF PRESENTATION 
i 
2. Kcacfc^n—an enzyme of the gastric juices. 
3. Peosin and hydrochloric acid—protein 
splitting enzyme. 
20 
. 
IV. Digestion in the Small Intestine. 
A. Mechanical.;. 
1. The chyme passes through duodenum 
where se vera1 addit ions are made, 
a* Bile-liver. 
b. Pancreatic juice—-pancreas. 
c. Intestinal juice-glands of 
intestine. 
B. Chemical, 
1, The acidity of the chyme' is neutral- 
ized by the alkalinity ’of the panc- 
reatic juice and salts of the. bile. 
2, Protein digestion trypsin and 
erepsin. 
3, Fat digestion, bile salts and steapsin 
4* Carbohydrate Digestion?—amylopsln. 
.' ■ 5' ' ’ 
i 
‘j 
V. Function of the Large Intestine. 
A. Colon (large intestine) is between 3 and 4 
feet long, 
B. hater absorbed and some nutritive matter. ■ • 
C. Remain Lights ter lal consists of undigested 
substances, bacteria and some waste material. 
;.j 40' 
VI. class for training filmsj canal and 
Digestion of Food”. Instructor will discuss and answer 
questions at the end of each film. SUBJECT : Meat and Meat Products. 
TITLE Ox1' PERIOD : Meat Carving, Serving. .Smoked, cured, prepared 
Meats, Fish and Shell Fish, Proper use of meats, 
TSKT REFERENCES . : Par. 16, 17, 26, 2?, 31, 33, 37, 59. TM 10-405, 
TM 10-407, TM 10-408 
INSTRUCTIONAL AIDS : 
PERSONNEL ; Classroom Instructor. 
EQUIPMENT : Standard classroom equipment, National Livestock 
and Meat Board Charts,. 
TRANSPORTATION ): 
REQUIREMENTS ) ; None. 
STUDENT’S EQUIPMENT. : Note book,and pencil, 
LESSON PLAN 
.... PERIOD..,2...HOURS (Duration) PLACE: Classroom 
TIME 
SCHEDULE 
MINUTES 
Lecture 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION and 
Training Film 
5 
I. 
Introduction, 
A" Proper carving and serving of meats necessary to: 
1. Obtain attractiveness, 
2, Tenderness 
3* Flavor. 
4• Prevents waste# 
15 
II. 
Carving Proce$p?b.#, 
A Allow meat to set before carving, 
B, Check grain of meat (cut across grain.) 
C, Use of sharp, thin knife. 
D, Use meat fork to steady roasts, 
E, Make long, .-straight cut, 
F, Uniformity of slices, 
G, Do not carve too far in advance. 
10 
Ill 
. Serving, 
A, Place neatly on platter. 
B, Garnish, 
C, Remove excess grease, 
D, Sufficient meat on platter for each individual. 
20 
IV. 
Show TF 10-113B, 
15 
V. 
Smoked, cured, prepared meats . 
A, Smoking meats one of earliest methods of preser- 
ving, 
B, Comparison to modern methods. 
C. Kinds of smoked and cured meats, 
1, Hams, regular, skinned, 
2,. Bacon, picnics. 
3, Salt,pork. 
t 
4. Corned-beef, 
D, Uses in the Army Mess,, 
E, Inspections of cured meats . 
1, Sourness around bone. 
3 
i 
. 
! 
i VI. 
1 
i 
! 
Fish and Shell Fish, 
A• Kinds, 
1, Fresh 4, Shell 
2, Frozen, a. Clams. 
3, Smoked. b. Oysters, 
c. 
d, •dJhab, . r...— I.. 
r TBIE 
SCHEDULE 
MINUTES 
i 
points to be Presented-end-pb.n-of presentaticn- 
■ 
5 
i. 
VII, 
Storage arid. Inspection of Frozen Fpsh, 
A. Precautions in storage. 
B. Inspection of fish delivered to mess. 
C. Methods of thawing. 
5 
VIII 
• Inspection of Fresh Fish. 
A - 
4,X + ± K* * 
B, Gills. 
G, Firmness. .... 
10 ; 
IX. 
Proper Use of Meats, 
A, Definition of meat. 
B, Value of meat as a food 
G, Importance in the mess , 
D, How each food is supplied to the Armv Mess • 
7 
X. 
Use of left-overs, 
A, Salads. 
B, Stews and hash, * 
3 
XI. 
Canned'"Meats, 
A; Composition, 
B, Food Value# 
• 
2 
XII. 
Questions. SUBJECT : Meats and Meat Products 
TITLE OF PERIOD ; Army Boneless Beef, Poultry, Meat Cookery, Meat 
Specialties 
TEXT REFERENCES ; Par 20(l), 31,34,51-56, Par 30 TM 10-405; Meat 
Reference Manual 
INSTRUCTIONAL aIDS ; 
PERSONNEL : Classroom Instructor 
EQUIPMENT ; National Livestock and Meat Board Chart; Standard 
Classroom Equipment 
TRANSPORTATION ) : 
REQUIREMENTS ) : None 
STUDENT’S EQUIPMENT : Notebook and pencil 
LESSON PLiJ'I ; 
.... .PERIOD, ,2. .HOURS (Duration) PLaCE: Classroom 
TIME : 
SCHEDULE' 
MINUTES j 
POINTS TO BE PRESENTED AND PIaN OF PRESENTATION Lecture 
I 
5 
i 
1 
i 
i 
la Army Boneless Beef 
-*• Beef of Army specifications 
1. Class 
2• Grade 
3* i'fcight 
B* Methods of Packing 
1* Frozen 
2. Types of cuts 
30 Trimmed and sized 
5 
II* Advantages of Array Boneless Beef 
Ac No trimming or honing waste 
3* Requires less preparation for cooking 
10 
i 
III* Uses for Bonoless Beef 
A® Uses for different kinds of cuts 
B* Methods of cooking 
8 
IV* Other Frozen Meats 
a. Pork Loins 
B* Fork Boston Butts 
C. Shoulders 
D• Li ver-Glandular mo at 
10 
V* Poultry 
A* Classes of poultry used 
1* Chickens 
a* Kinds 
b« Uses 
2• Turkeys 
a. Kinds used 
3* Ducks and Geese 
a* Kinds and uses 
1 12 
! 
i 
VI* Poultry dressing 
A* Drawing of poultry 
B* Steps for cleaning 
C* Unjointing of poultry 
• 10 
■ 
VII. Methods of Cooking Poultry 
A* Broiling 
B. Prying 
C* Roasting 
D* Stewing or Fricasseeing TIME 
SCHEDULE 
MINUTES 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION 
5 
VII 
I, Purpose.of-cooking meats and poultry 
A. Palatability 
B. Tenderize 
C, ■R>i*ot.0Cti,on of health 
D, Va:rie|iy/in cooking flavors 
10 
- XX, 
Meat Specialties- 
\ 
» 
| 
A, Meat specialties are edible parts of beef, veal, 
pork and lamb 
B. Also called glandular meats 
C» Rich source of vitamins and minerals 
D. Adds variety to menu 
5 
X, 
Glassification of Meat Specialties 
A, Tongue E* Kidneys 
B* Brains F. Tripe 
C, Livers G» Sweetbreads 
D. Hearts H, Tails . 
20 
XI. 
Preparation and Methods of Cooking 
A* Proper trimming and cleaning 
B. Methods of cooking each SUBJECT : Meats and Meat Products 
TITLE OF PERIOD : Cutting Carcass Beef 
TEXT REFERENCES : Par 21, 21 TM 10-405, TIC 10-407 
INSTRUCTIONAL AIDS : 
PERSONNEL : Classroom Instructor, Meat Instructor and ■. 
Assistant 
EQUIPMENT : Meat Cutting Tool Lit, National Livestock 
and Meat Board Charts, Meat Cutting Table 
or Moat Block, Flood Lights and Chert Rack 
or Film Projector, Screen and TM 10-1134 & 
TF t0-1135; Standard Classroom Equipment. 
TRANSPORTATION 
REQUIREMENTS : None 
STUDENT 'S EQUIPMENT : Notebook and Pencil. 
LESSON PLAN : 
PERIOD.,2...HOURS (Duration) PLACE; Classroom 
- TILS 
SCHEDULE 
MINUTES 
POINTS TO 
Lecture 
BE PILjSLMTSD AND PLAN OF PRESENTATION Demonstration 
Training Film 
, 5 
I. Introduction 
A. Carcass beef and its advantages in the army mess 
B. Importance of cutting and boning meat properly 
C. Importance of each cook knowing how to cut and 
bone meat 
.90 
II. Demonstrat ion 
Either a-forequarter or hindquarter of beef will 
be cut, depending on which is available. Before 
each cut is made the meat instructor should ex- 
plain, from the chart, the bone structure invol- 
ved and the method to be used in cutting of bone 
or one section of carcass from another. During 
the demonstration, the following items should 
be thoroughly stressed: 
A. Structure and conformation of the bones 
B. Reasons for 
1c Trimming beef before cutting 
2, Separating thick from thin cuts. 
3, Separating tender from less tender cuts 
C. The various cuts and their proper uses 
(90) 
111. Tr a in in/, Film 
A. Orientation for training Film 10-1134 or 
TM 10-1135 (Present TF 10-1134 if a hind- 
quarter was cut or TF 10-1133 if a forequarter 
was cut, in order that the students may see 
both a hind and forequarter cut In a demon- 
stration or training film) 
B. Show TF 10-1134 or TF 1133 
Note: If a carcass beef ys not available 
then show both training films in the 
following order: 
1. Orient class for film 10-1134 
2. Show film 10-1134 
3. Go over step by step the break down 
and boning of the front quarter using 
the meat charts to show cutting lines 
and bone structures. 
4. Orient class for film 10-1133 
3. Show film 10-1133 
6. Go over step by step the break down 
and boning of the hind quarter using 
the meat charts to show cutting lines 
and bone structures. ti :■£ 
SCH DUIE 
Mil JUTES 
POINTS TO BE PRESENTED AMD PUN OF PRESENTATION 
IV Film Strips 10-97 and 10-99 
..... 
' ■ (If these film strips are shown; 10 minutes should be 
taken from lecture time of See'III) ' , 
5 
V Summary and Questions SUBJECT : Meats and Meat Products 
TITLE 0? PEE. I OB t Cutting Lamb, Pork, Veal 
TEST- 1EPEUENCES : 
INST11UCTI0N AILS ; 'Standard Classroom equipment, National Livestock 
PERSONNEL : and Meat charts, Projector, screen, TP IO-H36, 
EQUIPMENT ; TP 10-1137, TM lO-UOU 
TluilTSPOluTATION) : 
rLiqUIEU'-IENTS ) : None 
STUDENT *'S EQUIPMENT: Notebook and Pencil 
LESSON PLAN 
...*•PEEXOB,.1..HOULS (Duration) PLACE; Classroom 
TIMS 
SCHEDULE 
MimiTSS' 
POINTS TO BS PRESENTED iUffi PLAN CP PTJ3S2NTATI0H 
Lecture and 
Training film 
5 
• 
I. Introduction - The part Lamb, pork and veal play 
Mess 
in the Army 
l+ 
II. Lamb 
A, Four classifications 
B, How to identify 
i 
i 
III. Pork 
A. Is not bou-J.it in carcass form 
B. Why wholesale cuts are advisable 
C. Pointers about pork 
5 | 
1 
IV. Veal 
A, Types used by Army 
B, How issued for Army Mess 
C, Cutting proceodure sane as beef 
33 
V, Show Training Films IO-H36 and 10-1137 SUBJECT ; Heat and Meat Products 
TITLE OF PERIOD i Use and Care' of Meat Cutting Tools 
"TEXT REFERENCES ' Par* 18 TH 10*405‘ 
INSTRUCTIONAL AIDS ; ; ■ 
PERSONNEL : Classroom Instructor 
' t r . r ■ 
EQUIPMENT ; Meat cutting table or block* meat board charts, 
cutting tool kit, projector* screen* TF 10-1133} 
TRiUJSPORTATION ) Standard classroom equipment 
PJREQUnaiiSlTTS ) ; None 
STUDENT'S EQUIPMENT : Notebook, pencil ' ' 
LESSON PLAN : 
......PERIOD*.d..HOURS (Duration) PLACE; Classroom 
i T ME | 
bcHEDULE | 
MINUTES i 
point 
Lecture and 
S TO BE PRESENTED AND PLAIT OF PRESENTATION Demonstration 
Training,'Film 
! 10 
< 
i 
i 
I* 
Kinds and Uses of Tools 
A. Name all cutting tools found in mesa 
1. Description of each tool 
2, Special use and job for'each tool 
IX. 
"Caro of Tools 
a. Caro is responsibility of cook 
B. When tools are cleaned 
C. Correct method of cleaning all cutting tools 
i 
D. Proper care means efficient working conditions 
2 
i 
i 
III. 
Precautions in using Sharp Tools 
A* Avoid all ’’horseplay" 
B. Proper grips and motions 
C. Keeping other hand from, path of knife 
10 
IV. 
Proper Lethod of Sharpening Tools (Domdnstration) 
A. Preparation of stone for sharpening 
B. Proper metnods of sharpening 
r 
G. Use of the steel 
25 
1 
V. 
Show TP 10-1135 SUBJECT : Principles and Practice of Cooking 
TITLE OF PERIOD ; Methods of Cookinf 
TEXT REFERENCES ; Far. 35-37, 43, 51-54, 60 TH 10-405 j. par* 2.5, bO TM10-205 
TH 10-406 
INSTRUCT I0NAL AIDS t 
PERSONNEL » Class room instructor 
EQUIPMENT : Standard classroom equipment, nat*1 livestock meat charts^ 
TRANSPORTATION ) 
REQUIREMENTS ) j None 
STUDENT’S EQUIPMENT j Note book, pencil 
LESSON PLAN 
PERIOD. .HOURS (Duration) PLaCE; Classroom 
TBffi 
SCHEDULE 
DILUTES 
POINTS TO BE PRESENTED AND PUN OP PRESENTATION Lecture 
5 
I. 
Introduction: 
A. Definition of cooking—purpose 
!• History of cooking from early times 
2 • Cooking is an art; requires experience 
3. Relationship of cooked foods and raw* 
5 
II. 
Importance of Cooking 
A* Morale builder 
B* Preserving or increasing health of soldiers. 
40 
Ill 
. Cooking in General 
A* Methods of Cooking 
1*. Moist heat 
2* Dry heat 
Bo Variations in cooking times and temperatures 
C*. Preparations for Cooking 
D*. Cooking terms—define all terms found in par. 52, TM10-40 ~) 
40 
IV. 
Use of heat in cooking 
A*. Meats 
1, Proper temperatures for meats 
2, Uniformity in size 
3, Terras that apply to meats by moist or dry heat* 
4* Proper amounts of water used in moist heat cookery* 
B* Vegetables 
1. Cooking time depends on whether it is; 
a* fresh 
b* canned 
c. frozen 
2* Cooking vegetables by dry heat 
a* Examples of vegetables prepared by dry heat 
b. Retains nutritive value* 
3* Cooking vegetables, by moist heat 
a* Correct temperatures 
b* Proper quantities of water 
G. Effects of Cooking 
1* Effects the coloring 
2, Odor 
5. Flavor 
4* Nutritive value 
7 
V. 
Beaconing of Foods 
A* A good cook is careful when using seasoning 
B* A good slogan—"You can always add, but can never take away" 
Season to the tastes of your men, not your own likes 
D* Seasoning gives variety of flavors to the same food. 
3 
VI. 
Summary; Cooking temperatures; water; seasoning. SUBJECT ; Principle s and Practice of Cooking 
TITLE OP PERIOD ; Fruits * -Salads ..Vegetables ( Frozen ) 
TKE1 REFERENCES ; Par. 43, 63 Til 10-405, Par. Bo Sec. V, TM 10-205 
■■■• ; Himeo on quick frozen foods, 
INSTRUCTIONAL AIDS ; 
PERSONNEL . j Classroom, Instructor 
E'il]IB i ENT • l, Cooking charts, standard classroom, equipment 
TRANSPORTATION ) ; 
REQUIREMENTS ) : None 
STUDENTS EQUIPMENT : Notebook, pencil 
LESSON PLAN : 
»....PERIOD..2...HOURS (Duration) PLAGE $ Classroom 
T 2 E 
3CiffiT.)ULE 
Ivl INUTES 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION Lecture 
3 
I. 
introduction " 
A. Inportanc© of fruit in the diet 
B. Importance of proper cooking of fruits 
8 
IX* 
Fresh Fruits 
A. Storage 
3. preparation for cooking 
C. Cooking 
D. Methods of serving without cooking 
r; 
KJ 
III. 
Citrus Fruits 
A. Storage 
B. Preparation for serving 
C. Methods of serving. 
7 
IV. 
Dried Fruits 
A. Storage 
B. Preparation for cooking 
C. Methods of cooking 
D. How used 
15 
V. 
Canned Fruits 
_ A. Storage 
„ Inspection of cans before opening 
C. Inspection of contents after opening 
D. Methods of cooking and serving 
r? 
o 
VI. 
Quick Frozon Fruits 
A. Storage 
3. Preparation and Serving 
5^ 
VII. 
Salads 
A. Good health depends on kinds and amounts of food 
eaten 
B. Salads add color, variety and nutrition to the 
menu 
9 
VIII 
. Five Fundamentals of Salad Making 
A. Cleaning of ingredient*; 
B. Chilling 
Cs Gutting of materials 
D. Mixing 
Ei Use of garnish 
20 
EC. 
Salads are Classed in Five Groups 
A. Raw vegetables 
1. Called health protective foods 
2, Best sources of vitamins and minerals 
5. Best way of using green and leafy vegetables T&iS 
SCHEDULE 
MINUTES 
POINTS TO BE IKES ENT ED AND PLAN OF PRESENT ION 
B* Fruits 
!• Canned or fresh 
2, Uniformity of cuts or slices 
0# Meats 
1. Avoid overseasoning 
2. Should be diced, never ground 
0. Combination of meats- (Use of left-overs) 
D. Fish 
1. Flaked 
2. Chilled 
E# Congealed Salads 
1, With fruits 
2.., With vegetables 
5 
X* Dressing for Salads 
A. Mayonnaise 
B# Russian 
C# French 
D# Thousand Island 
10 
XI. -That are Frozen Foods ? 
A. How do they compare in nutritive value 
B. Why their uses are important during war 
C. History and Development 
1. History 
2. Freezing in cold air 
0. Direct immersion 
4. Indirect contact 
. P. Kinds of Frozen Vegetables 
1. Those used by the army 
E. Transportation and Storage 
1. Shipped in refrigerated cars 
2, Kept in original containers 
o. Do not allow to thaw 
10 
XII# Cooking Fresh Frozen Vegetables 
A. Methods of thawing 
Bo Cooking time-easily over cooked 
Cj Water nay not have to be added 
D# Examples of cooking time and proportions 
o.q# Pago 17, Vol. 4, No# 15 Training Service 
Journal, 14 April 1944. SUBJECT ; Principles and Practices of Cooking 
TITLE OF PERIOD : Beverages, Sandwiches, Misc* Foods and Soups 
TEXT REFERENCES ; Par 39, U5, U7, U9 & 65 , TM, 10*405; Handbook 
Par 3c Cir 277 20 Aug * 
INSTRUCTIONAL aIDS ; . . 
PERSONNEL : 
EQJJIPKENT : Standard Classroom Equipment 
TRANSPORTATION) : 
REQUIREMENTS ) 5 None 
ETUDENT*3 EQUIPMENT; Notebook & Pencil 
LESSON PLAN : 
.....PERIOD,,2..HOURS (Duration) Classroom 
TIME 
SCHEDULE 
MINUTES 
POINTS. I10 BE PRESENTED AND PLAN OF PRESENTATION Lecture 
3 
X. 
■ * • 
A, Important to the Army Mess 
B, Builder of morale 
z 
t 
XI. 
Kinds of Beverage 
A. Coffee «• hot or ioed 
3. Tea «. hot or iced 
Ce Cocoa - chocolate milk 
D, Lemonade 
E, Fruitados 
F, Milk 
25 
Ill 
* Coffee 
A. Most important /beverage 
Ji. Rules for making coffee 
1, Use fresh water Bringing to a "boil from'cold water 
- '~X -, 
£tt Use ground coffee only once 
3, Do not make in quantities larger than needed 
U, live proper quantities of coffee to watdr 
C, Methods of coffee Brewing 
D0 Methods of ■ "brewing teas 
: 1, For hot and for iced 
E. Method of making cocoa 
1, Ratio of cocoa to liquid 
2. Making of paste, adding sugar 
F, Fruitados 
1* Ratio to taste 
2. Make allowance for ice used 
25 
1 
ITT 
Sandwiches 
A, Used as emergency ration 
1. Not a Balanced diet 
2. Insufficient calorific content 
3. To be supplemented with Beverages 
Bo Food Value of Sandwiches 
1, Protien in meats, cheese, eggs etc, 
2, Fats in Buttor, meats 
3, Minerals and vitimans in lettuce 
C0 Types of Bread used 
1, Buns - most popular 
2, White Bread 
3, Wheat, rye TIME 
SCHEDULE 
POINTS 
TO BE PRESENTED AND PLAN OF PRESENTATION Lecture 
MINUTES 
D, 
Types of fillers 
1. 
Bgg - Egg salad 
2. 
Meat loaf 
3* 
Beef, Pork & Ham 
k. 
Peanut Butter 
5. 
Jelly 
5. 
Combinations 
5 
Y, Faults and Corrections in Sandwich making 
A. 
Freshness for Bread 
B. 
Uniformity of slices 
c. 
Wrapping and packing 
xo 
YI, Miscellaneous Foods 
A. 
Foods classified as miscellaneous are: 
1. 
Starchy 
2* 
Pickled 
3. 
Alimentary pastes 
a. Spaghetti 
B, Noodles 
c. Macaroni 
u. 
Dressings 
5. 
Relishes 
B. 
How 
each are used in cooking 
30 
VII. Soups 
A. 
Provides good source of nutrition 
B. 
Use 
1. 
2. 
of the stock pot 
How stock is made 
Other uses for stock 
0. 
Using of seasoning and vegetables in soups 
1. 
How to use spices and condiments 
2. 
Fresh and left-over vegetables 
D, 
Define the imthods of preparation of following: 
1. 
Consomme 
2. 
Puree 
3. 
Chowder 
k. 
Boullion 
5. 
Broth 
1 
6. 
Oyster stew SUBJECT t Principles and Practices of Cooking 
TITLE OF PERIOD Condiments, Desserts, Flavoring Extracts. 
TEXT REFERENCES ; Par. 40,50 - TM 10-405 
INSTRUCTIONAL nlDS : . 
PERSONNEL j Classroom Instructor ' ,, i 
EQUIPMENT : Standard classroom equipment 
TRANSPORTnT ION ) s 
REQUIREMENTS ) : None ’ * . 
STUDENT ’3 EQUIPMENT Note book and pencil 
LESSON PLAN : 
PERIOD.2..HOURS (Duration) PLACE: Classroom 
T UIE 
SCHEDULE 
Mil JUTES 
POINTS 
TO BE PRESENTED AMD PLaN OF PRESENTATION Lecture 
5 
I. 
Introduction 
A. Definition of condiment 
B. Foods listed as condiments .; 
Cv' Where found in Q.M. Menu 
D» Method of issue 
20 
II. 
Classes or groups 
A* Spices D. Relish 
In Fresh E. Mayonnaise 
2. Ground F« Cornstarch 
3. Whole G. Salad Oil 
B, Extracts Ho Pickles 
G. Sauces I. Vinegar 
5 
III. 
Uses 
jx* iiS seasoning 
B • Pi* o s e r va t i ve 
C. Blending for sauces and dressing 
8 
IV. 
Desserts 
A. Effect of desserts on morals 
B. adds color and variety 
G. Provides extra energy 
D. Increase nutritional intake of soldier 
25 
V. 
Types of desserts 
A* pies - cobblers Gelatin desserts 
Cakes - Doughnuts Fruits 
Cookies Ice Cream 
Puddings Sherbets 
B. As an example give the important stops of each 
to make a successful dessert 
3 
VI. 
Proper serving 
A. Attractivenoss 
5« Neatness 
G. Proper cutting of pies, cakes, etc, essential 
3 
VII 
Flavoring extracts 
A. Adds flavor, increases palatability 
B. Use carefully, shortage in issue 
C. Color for foods. TIME 
SCHEDULE 
POINTS TO 
BE PRESENTED *KD PLAN OF PRESENTATION 
LMIKUTES 
iff 
VIII. Storage of Spices, Uses, 
A. 
Store in cool, dry place. 
B. 
Keep containers closed to retain flavor, aroma. 
C. 
In using spices do not over-season, Remember 
food is prepared to suit the taste of the majority. 
15 
IX. Flavoring, and Extracts 
A. 
Tv.'O Kinds of extracts. 
1. Pure 
2. Imitation-synthetic, 
3, 
Source, of true extracts 
1, t/pere obtained-plants, beans, etc. 
2, Found in what countries. 
n 
Sources of synthetic extracts 
1, Produced from chemical compounds to 
have same properties of true extracts. 
D* 
Keeping lids on tightly to prevent loss of 
etrprigth’' and evaporation. 
• 
Jj • 
Imitation requires larger percentage in use. 
n: 
i 
X, «J ams , j 
allies, preserves and fruit butter. 
A, 
Definitions of eecii 
■n 
Gharac'eristics. 
O 
XI. J&mma'l’y. SUBJECT : Principles and Practices of Cooking 
TITLE OF PERIOD : Breakfast Poods. 
TEXT REFERENCES ; Par. 5-9-38-41 TM 10-405 
INSTRUCTIONAL nIDS : ■ X 
PERSONNEL ; Classroom- instructor k 
EQUIPMENT . . j Standard Classroom equipment, Food charts. Vitamin 
charts. ■ 
TRANSPORTATION ) i ‘ 
KEQUIREt\iENTS ) ; None : . ‘ 
STUDENT1’; EQUIPMENT s Notebook; and pencil 
LESSON PLAIT 
PERIOD..1...HOURS (Duration) PENCE: Classroom 
.. • 
SCHEDULE 
MINUTES 
POINT 
3 TO BE PRESENTED AND PLaN 'OF PIES ENTATI ON ' Lecture 
■r a • 
■ le 
Introduction 
a, Breakfast is an important meal, It provides the 
body with essential nutritive valued to start the 
day. 
7 
1—i 
n 
• 
Yell balanced breakfast contains • . 
, A. Carbohydrates and fats 
B. proto ins ;. 
C* Minerals 
D. Vitamins • 
5 
III. 
Properly prepared breakfast includes 
a• Pa1atab i1ity 
b. nutritionally balanced. 
30 
IY* 
Types of breakfast foods 
A* Fruits - (source of vitamins) 
1» Fresh 
2. Canned 
3, Fruit Juices 
JB0 Hot Cereals 
1. Oats - quick and regular 
2 , Cream, of Wheat 
3. Farina 
G. Dry Cereals 
1. Corn Flakes 4,» Shredded :/heat 
2, Rice Krispies 5. Pep 
3» Bran' 
D. Meat and Egg Dishes 
1. Bacon . 4. Eggs: (all prep*:) •. . .v 
2, Han 5. Cr; chipped beef 
3« Omelet (all kinds) 6. Sausage 
E« Cakes - Hot Breads 
1„ Toast 5, French toast 
2. Sweot Rolls 6-,. Buck wheat and o n* . 
3 c Griddle cakes corn cakes 
4 c. Doughnuts, 
5* 
V. 
Proper Method of Preparation - 
A» ■ "Have students pick two or .three, foods prepared for 
‘Breakfast 
3» Instructor will explain proper method of preparing 
each. 
a 
YI. 
. \ • 
Summary and Questions 
Proper serving is essential. The foods prepared for 
breakfast are hard to garnish. Proper serving can be 
obtained by placing food on plates, trays, etc. SUBJECT ; Dehydrated Foods 
OF PERIOD : Complete Meal of Dehydrated Food 
TEXT REFERENCES : TM 10-406 
INSTRUCTIONAL AIDS ; Instructor m 
PERSONNEL : Classroom Instructor and Assistant 
EQUIPMENT : M1937 Field Range, Defy drated Meat, Vegetables and 
Fruit, Standard Classroom Equipment 
TRANSPORTATION : 
REQUIREMENTS : None 
STUDENT n EQUIPMENT: Notebook and pencil 
LESSON PLAN 
PERI0D_4 HOURS (DURATION) PLACE: Classroom 
TIME 
SCHEDULE 
MINUTES 
LECTURE 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION AND 
DEMONSTRATION 
Pork patties - Carrots - Hash Brovin Potatoes - Apple Nuggets - 
Bean Soup 
15 
lo 
Introduction 
A. Put meat to soak at this time. Let the students 
figure out the right ratio of water and make clear 
the woaking period and temperature of water used. 
10 
II. 
Types of Meat Available as a Dehydrated Product: 
A. Beef EU Sausage 
B. Pork E. Corned Reef 
G. Ham F. Bacon 
1. Two most important factors in re hydrating 
meats» 
a. Ratio of water 
b. Soaking period 
20 
III. 
Ratio and Soaking Period of Meat 
A. Go over carefully>tha*ratios and soaking periods 
B. Use the blackboard to figure 3 or A problems in 
rehydrating of meats 
25 
IV. 
Discussion of background of Dehydrated Meats 
A. How it is dehydrated 
B. Two types used by the army - fresh and'precooked 
C. Value of dehydrated products in the field 
1. Space saving 
2. Storage and keeping qualities 
3. Time saving 
10 
V. 
Butr‘the-Juliennespbtatoes and Carrots to Soak 
A. Let the students compute the ratio 
15 
VI. 
Dehydrated Vegetables 
A. Julienne potatoes G. Cabbage 
B. Julienne Sweet potatoes H. Turnips 
C. Potato shreds I. Onions 
E. Carrots J. Baked beans 
F. Beets K. Soups 
1. Two important factors in rehydration 
of vegetables 
a. Ratio of water 
b0 Soaking period jTBXE 
SCHEDULE 
minutes 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION 
20 
| 
VII. Ratio and Soaking period of Vegetables 
A. Qo over carefully ratios and soaking periods 
B. Use the blackboard to figure out 4 or 5 problems 
in rehydration of vegetables 
20'. 
VIII. .Discussion of background of Dehydrated Vegetables 
A. How they are dehydrated ’ : 
B. Value of dehydrated products in the field 
1. Shipping and storage space 
2. Keeping qualities 
3. Time and labor saving 
4. Saving of vital war materials 
10 
■ XX. Start the 
A. 
B. 
C. 
potatoes and Carrots to Cooking 
Bring to a slow bell and simmer until tender 
Never use a high flame 
Use-just enough water to prevent burning 
i 
X, Start soaking of the Onions 
A. Soaking period 20 minutes 
5 
l 
XI. Start cooking of Apple Nuggets 
A. Let the class figure out the -amount of water 
B. No soaking time 
C. Simmer until bonder 
! 10 
XII. Start preparation of the Bean Soup 
A. Let the class figure out the amount of water 
B. No soaking time 
C. Bringvtcr-aaalow-.Boil arid simmer 3 minutes 
15 
XIII. Making 
A. 
B. 
n 
D. 
E. 
of the Pork;Putties 
Brown off the onions 
Reconstitute the eggs 
Use cracker crumbs as a,binder 
Add these - three to the pork and make in patties 
Cook until brown 
20 
XIV. Completion of Meal 
A. Allow each student to see and taste each item ; 
that is prepared 
B, Answer all questions SUBJECT i Dehydrated Foods 
TITUS OF PERIOD : Dehydrated Fruits and Vegetables 
TEXT REFERENCES : TM 10MQ6 
INSTRUCTIONAL AIDS ; 
PERSONNEL : Classroom Instructor 
EQUIPMENT : Ml937 Field Range complete, dehydrated foods, 
dehydrated food chart, baloptican, screen, FS 10-119 
TRANSPORTATION ) ; 10-120,* 10-121, standard classroom equipment* 
REQUIREMENTS ) : None 
STUDENT’S EQUIPMENT ; Moss Goar, notebook, pencils 
LESSON PUN : 
...... PERIOD.0 3..,HOURS (Duration) PLACE: Classroom 
T ME 
IGHEDULE 
m inutes 
POINT 
Lecture 
S TO BE PRESENTED a HD PLAN OP PRESENTATION Demonstration 
P'ilm Strip 
To 
I. 
introduction 
a. Definition of dehydrated foods 
B. Important factors in using dehydrated foods 
!• Shipping space saved 
2. Keeping qua1it ie s 
3. Tine saving in preparation 
5 
II. 
Kinds of dehydrated fruits 
A* Apples - slices and nuggets 
B. Cranberries - whole and granulated 
C« Uses for each 
15 
III. 
Factors in coolring Dehydrated Foods 
A.. Ratios 
3. Soaking periods 
C. Cooking time 
10 
IV. 
.Recipes for apples and cranberries 
-a. Applesauce 
B. Apple pies 
CCranberry sauce 
D, Cranberry juice 
Use Til 10-406 and dehydrated food chart to explain amounts 
and recipes. 
30 
V. 
Show FS 10-119, FS 10-120, FS 10-121 
30 
VI. 
Dohydratod Ve getab1cs 
A. Not new in its uses 
B% History of Dehydration 
1, Method of dehydration 
2. Preparation for dehydration 
a. Sorting and cleaning 
b* Blanching 
c • Gutting 
d., Packaging 
C* Kinds of Dehydrated Vegetables 
1Julienne potatoes 6., Cabbage 
2< Potato shreds 7« Turnips-Rutabagas 
3< Sweet Potatoes 8. Onions 
4. Beets 9. Baked beans 
5. Carrots 
Pass samples of all available foods at this time, 
D. Case hardening of foods 
1. Causes for casehardoning 
2* How does it effect its re-constitution? THE" 
SCHEDULE 
MINUTES 
POINTS 
TO BE PRESENTED AND PLAN OF PRESENTATION 
10 
VII. 
Use of Dehydrated Chart 
A. How the students work out problems on several 
vegetables based on recipe.for 100 men. 
B. All measurements must bo converted into dippers 
G. Necessary to know weight of each food to $56 
4 
dipper* 
5 
VIII. 
Preparation 1 
During second hour of lecture put two vegetables to 
soak' so they nay be prepared the last period. 
A* Have students examine re-hydrated foods 
B* Foods are never soaked over-night 
3 
K. Cooking 
■ -■ ■ A. Foods are never boiled ; 
B* Cook and season foods prepared 
G. Sampling of food 
I). -Comment's • 
3 
1 
a. Questions SUBJECT : Dehydrated Foods 
TITLE OP PERIOD ; Dehydrated Eggs, Milk, Meats 
TEXT REFERENCES ; TM 10-406, Mdmeo on Dehydrated Foods 
INSTRUCT I0NAL AIDS } 
PERSONNEL : Classroom Instructor 
EQUIPMENT : Standard Classroom equipment, M19S7 field ranges 
complete ingredients for preparing milk, eggs, 
. 'TRANSPORTATION ) ; and neats. 
REQUIREMENTS ) : Nono 
STUDENTS EQUIPMENT : Uotobook, pencils, plates and silverware 
LESSON PLAN i 
......PERIOD. .2 .. .HOURS (Duration) PLACED Classroom 
fM 
SCHEDULE 
MINUTES 
POINT 
Lecture 
S TO BE PRESENTED AND PLaN OF PRESENTATION & 
Denonstrut ion 
I. 
.Introduction 
A. Importance of dehydrated dairy foods 
B. Available dehydrated dairy products 
1. Eggs (several types) 
2• Milk 
3. C lie c s e 
4. Butter 
5 
II. 
Eggs’ 
A. Processing of eggs for dehydration 
1, Quality of eggs 
2,. Pre-drying 
B. advantages and uses of dehydrated eggs 
& 
III. 
M i Ik 
A. Importance of milk in the diet 
1. Most perfect food 
B. Types of dehydrated milk 
C. Processing of milk 
1. Quality of raw product 
2. Equipment and plant sanitation 
3. Processing methods 
D. Advantage of dehydrated milk 
10 
IV. 
Dehydrated Meats 
Note; Meat will be re-hydrated during the first period 
so that it nay bo used in demonstration for second 
period. 
A. Types of dehydrated meats available 
1. Beef 4. Sausage 
2-fr Porte 5, Corned beef 
3. Ham 6*. Bacon 
B. Background of Dehydrated Meats 
1. Ho7/ they are processed 
2, Pro-cooking and its purpose 
7 
V. 
Important factors 
A. Saves shipping space 
3. ■■ Keeping quantities-storage 
C. Saves tine 
3 
VI. 
Important factors of re-hydration 
n. Know weight content of #56 dipper 
B. Ratio 
C. Soaking or rehydration period 
D. Proper cooking T BiE. 
SCHEDULE 
MINUTES 
POINTS TO BE PRESENTED nND PLAN OF PRESENTATION 
rH 
TTu 
Ratio and Soaking Periods 
A. Go over carefully the ratios and soaking periods 
of 
■ 1. Beef 5. Eggs . . 
2. Pork 4. Milk 
‘ ,,V. ' 
B. Use-blackboard and have students figure the 
problems of each food used based on 100 men 
50 
VIII. 
Demonstration- 
A. Prepare meat, making neat patties 
1 B. Prepare scrambled eggs 
C. Students will make the preparations and cook 
the food under supervision■of*instructor.- SUBJECT : Bread and Pastry Baking. 
TITLE OF PERIOD Baking Ingredients, temperatures, formulae, rolls 
and biscuits. 
TEXT REFERENCES : Par. 64 TM 10-405, m 10-410, TM 10-411, See 
III & V 
INSTRUCTIONAL AIDS : 
PERSONNEL ; Classroom Instructor. 
EQUIPMENT : M1937 Field Range complete, necessary ingredients 
for baking biscuits. Standard classroom equipment, 
TRANSPORTATION ) : 
REQUIREMENTS ) : None 
STUDENT’S EQUIPIENT : Notebook, pencil, 
LESSON PUN 
.... ..PERIOD,..2..HOURS (Duration) PUCE; Classroom 
TIME 
SCHEDULE 
MINUTES 
POINTS TO BE 
Lecture 
PRESENTED AND PL*N OF PRESENTATION and 
Demonstration 
5 
I. 
Introduc 
A. 
B, 
G. 
D, 
Lion i 
Importance of baking in army mess. ' 
Baking is cooking by dry heat in oven. 
Plan of work for a successful baker 
Object in baking is: 
1. Increase nutritive value. 
2. Palat ab ility. 
3. Attractiveness. 
3 
II. 
Classes 
A. 
of Bread, 
Fermented. 
1, Definition 
2, Two types;*- plain dough, sweet dough 
Unfermented 
1, Definition 
2. Includes biscuits, corn bread, muffins etc. 
30 
Ill 
• Ingredients in bread and pastry baking. 
A. Flo ur—t hre e type s 
1. Hard wheat—used in bread 
2. Soft wheat—used in cakes 
3. All purpose 
B. Yeast—three types 
1. Compressed yeast 
2. Dehydrated yeast 
3* Dry yeast 
4. Function of yeast depends on 
a. Air 
b. Moisture 
c. Temperature 
C. Shortenings 
1. What shortening does to bakery products 
a. Tenderness or shortness 
b. Flavor 
c • Re tv., ins f re shnes s 
d. Increases nutritive value 
D. Milk 
1. Value of milk to bakers products 
a. Flavor 
b. Keeping qualities 
c. Color 
E« Baking Powder 
!• Two types 
a. Single action 
b. Double action 
2. Leavening agent for unfermented breads T jQ. IE 
SCHEDULE 
IIIWITTES 
POINTS TO BE PRESENTED AND PLAN’ OF PRESENTATION 
F, Eggs 
1 
• Value of Eggs to baked products 
a. Leavening cakes without shortening 
b, . Adds volume to cakes 
c, dives tender crust 
4 
IV* Fe mentations 
A. Kinds 
of fomentation 
1. 
Alcoholik--most desired 
2, 
Acetio--sourness if temperature too high 
v> 
Lactic—souring of milk-acid flavor to 
product 
8 
V* Action of Yeast 
A« Action 
mde faster by: 
I. 
Smaller per,cent a go of salt ; 
<0 # 
Use of yeast foods--malts 
nargor quantity of yeast 
4. 
higher dough temperature 
B. Action 
slowed by; 
1, 
Larger amount of salt 
2. 
No yoast foods 
o » 
Lower tempenature 
50 
VI* Demonstration 
A* Making biscuits. Going through each step stress- 
ing proper mixing and baking temperatures SUBJECT : Bread and Pastr;, Baking, 
TITLE. OF PERIOD : Fruit> and Soft Pie 
TEXT REFERENCES ; Par 64, TM 10-405—Sec VI, TM 10-411— TM 10-410 
INSTRUCTIONAL AIDS ; 
PERSONNEL ; Classroom Instructor, 
EQUIPMENT ; M37 Field Range, ingredients for soft pie 
TRANSPORTATION ) ; 
REdJJRHuENTS ) : None 
STUDENT’S SQU.uMENT ; Notebook and Pencil. 
LESSON PLAN : 
PERTOP 2 HOURS (Duration) PLAC E: Clasl:oom 
i die 
SCHEDULE 
LINUTSS 
Lecture 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION Demonstration 
Application 
5 
I. 
Definition of Pie 
A. Good American dessert 
E, Importance of dessert in a meal 
C. Elements of nutrition found in pies. 
15 
II. 
Ingredients lor soft pies. 
A, Milk 
B, Eggs 
0, Lemons 
D. Vanilla extract 
E. Chocolate or cocoa 
F. Shredded coconuts 
10 
Ill 
, Ingredients for fruit pies 
A, Flour 
3* Fat 
Ca Salt 
D. Cold water 
E. Fruit 
35 
IV. 
Making pie crust 
A. Ingredients 
1. Flour 
2. Salt 
3. Fat 
A. Cool water 
B, In mixing dough, work fat in flour thoroughly, 
add salt after adding cool water; mix as 
little as possible. 
C i Rat io 
1. Two (2) parts of flour 
2. One (1) part of fat 
3. As little water as possible 
10 
V. 
Dehydrated Pies. 
A. Apple 
B* Cranberry 
C • Pumpkin. 
D. Custard 
E• Lemon 
F. Chocolate 
5 
VI. 
Types of ingredients used to make pies 
A* Fresh ingredients 
B, Evaporated or dehydrated ingredients 
C. Canned ingredients TIME 
SCHEDULED 
MINUTES * 
. \ Lecture 
POINTS TO' BE PRESENTED AND PLAN OF PRESENTATION• ■ Demonstration 
Application 
5 
VII. T empe nature s 
A: Oven heat 400°.F« ' 
1'' '■ 
B* - Cook fruit 'first and separate ■’ 
10 
VIII * Summary 
5 
IXc Questions , , : 
•M-Notu—Section IV should be a demonstration—application, 
Whenever possible, fruit or soft pies should be baked, 
Dehydrated pies will'be‘prepared later in the course. SUBJECT 2 Bread and Pastry Baking 
TITLE OP PEP I OB : Doughnuts, Cakes, Cookies and Icings 
TEXT HEEEREHCES : Par 64, TM 10-405; TM 10-410; See Til and Till 
TM 10-411 
INSTRUCT I0HAL AIDS 2 
PEESOIBISL : Classroom Instructor 
EQUIPMENT : MI937 Field Range & ingredients for cake or cookies 
TBAISPCEITaTIOIT 
IU5QUIREMEXITS : Hone 
STUDENT1 S EQUIPMENT ; Hot oho ok and pencil 
LESS OH : 
PEPIOB 2 HOURS (Duration) PLACE; Classroom 
rrz 
50- AQJJL3 
yjisrcirj£s 
POUTS TO 3E PRESENTED 
Lecture 
ATP PLAIT CP PRESENTATION Pemonstration 
Auplicat ion 
10 
I, Introduction 
A, Baking, g 
cneral 
i. 
Cooks must have a working knowledge of 
baking 
a. Hunt take special pains 
h. Must use exact weight and meas- 
urements 
c. Must follow fornalae exactly 
d. Must know proper oven temperatures 
0. Must have a definite plan of work 
30 
II. In redients used 
in Cake making and effects 
A* Eggs (fresh or dehydrated) 
1. 
Gives volume 
2. 
Gives keeping qualities 
3. 
3, Milk 
Gives better taste 
1, 
Gives better color 
2. 
Gives better keeping qualities 
3* 
Gives more nutritive value 
C, Flour 
1. 
Soft wheat flour 
a, Has less gluten 
b. Better for cakes 
P, Shortening 
1. 
Makes cake lighter 
2» 
Gives better taste 
3- 
Causes cake to keep better 
Gives bettor color 
E, Sugar - 
- two types 
1. 
Granulated 
a. Used in mailing cakes 
0, Gives better taste 
c. Gives better color 
2. 
Powdered 
a. Icings on cake 
b. Taste 
1 
c« Appeals to the eye time 
Schedule 
POUSTS TO BE PRESENTED AITL PLAIT OP PRESENTATION 
i 
i 
> 
i 
P. Baking powder—two classes 
1, Quick acting 
a. Will release all leavening gas in 
the cold water added to the dough 
b, Pot suitable for pan-cakes or 
■ doughnut s 
2, SIow ac t ing 
a. Known as double acting 
b. Part of action takes place in cold 
*'n:l part after exposed to heat 
G-. Baking soda 
1, Used as leavening agent in presence of acid 
a, Example - when chocolate is used 
1, ITeutralizes the acid f or 
proper leavening 
2. G-ives chocolate a darker 
color 
t 
10 
III* Important steps in mixing 
A. Creaming is most important factor in cake making 
1, Cream until it is soft 
and light (example - 
whip cream) 
B. Bo not mix 'f tor it is creamed*- 
1, Mix only until all ingredients are used 
20 Over mixing will cause cake to be tough 
6, Must bo exact as to weights and measurements of 
ingredients 
C. Oven temperatures 
10 
IV, Formula for 25 men, Yellow Layer Coke 
A, Two (2) lbs. flour 
Two-thirds (2/3) lbs, shortening 
Two (2) lbs. sugar 
One and five sixteenths (l lbs. eggs 
Twenty ono (21) ozs. baking powder 
One (l) oz, salt 
Vanilla - to taste desired 
15 
V0 Summary 
5 
VI, Questions 
*lTote - Sec II and Sec III should comprise the domonstration- 
application, If necessary, all material in the outline 
may be presented while the demonstration — application SUBJECT : Broads and Pa sir,/ Baking. 
TITLE OF PERIOD : Tour of Post Bakery. 
TEE T REFERENCES : Tu 10-411, 5 Oct 1943* 
INSTRUCTIONAL AIDS : 
PERSONNEL : Classroom Instructor. 
LQU IRiSNT : 
TRANSPORTATION ) : 
) : i~J son truck 
STUDENT’S EQUra.SNT : Notebook and pencil, 
LESSON PLAN ; 
PERIOD 2 HOURS (Duration) PLACE: Post Eatery. 
TMB 
SCHEDULE 
LINDTBS 
POINTS TO BN PiESBNTJii «ND PLAN OF PRES«ATION Observation 
Trip 
100 
Under the supervision of the instructor and chief baker 
the officers will be taken through the Post Bakery. 
At each installation, c, g,, oven, mixer, "proofing room", 
divider, etc», the chief baker will explaii the procedure 
and operation of each machine. 
The officers will not be allowed to operate any machine 
or to take part in any phase of the baking. All questions 
will be answered as the tour progresses. 
This tour is not made to teach the officers how to 
bake but to familiarize them with the operation of a bakery. SUBJECT } Field Equipment and Cooking 
TITLE OF PERIOD j Army Ranges < s 1,2,5, Fire less Cookers, Gasoline Lanterns 
TEXT- REFERENCES : .. ,t -Par, 76-81 TH 10-405-"Mimeo’* Army Field Range"#5. 
INSTRUCTI01IAL AIDS ; Classroom Instructor 
PERSONNEL : Baloptican, screen, FS10-118, FS10-128. Standard 
EQUIPMENT i Classroom'equipment. Ranges $1 and $2* 
TRANSPORTATION ) : • 
REQUIRITiENTS ) : None ; '• 
STUDENT’S EQUIPMENT : Notebook, pencil 
LESSON PUN ; 
.....PERIOD, ,2...HOURS (Duration; * PLAGE; Classroom 
TIME 
SCHEDULE 
MINUTES 
Lecture, . 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION Training Film 
5 
I* Introduction 
Other types of ranges used by the Army other than those 
burning gas or gasoline. 
20 
II, Army Field Range $.1 
Ao Nomenclature 
Be Assembling 
1# Setting up in the field 
23 Setting up in baggage carse 
Co Operation 
Dj Effect on Menu 
E» “Utensils 
F • Cooking 
2,0 
Ilie Army Field Range $2 
A« Nomonclaturo 
Be Assembling ’ 
1» Setting up in the field ’ i 
2a In garrison or baggage car 
G. Operation 
D. Effect on Menu 
E« Utensils 
F, Cooking 
5 
IV „ Firole.es Cookers * ■ ■ 
1c Cons true Dion 
ZB How us o d 
bo When they are usod-what purpose* 
• 
17 
Vc Gasoline Lanterns 
14 N erne nc Mature 
2c Cleaning 
bt Lighting 
4- Refueling 
20 
Vis Field Range #6 
At- Show PS 10-118 
1j Nomenclature 
2. Cooking 
3, Care and Cleaning 
Bo Show FS 10-128 
1c Lecture with Film Strip 
b 
VIIo Summary and Questions SUBJECT ; Field Equipment and Cooking 
TITLE OF PERIOD ; Kitchen Set-up in‘the Field 
TEXT RSFSREITCES ; Par 76-S2 TM 10-U05; Chap V & VII FM g~U0; Sec V & VI 
Chap IV, Sec II Chap VIII, FM 21-10; TP #$ Annex 1 & 2 
INSTRUCTIONAL AILS ; A3FTC 
PERSO':.'IMEL : Classroom Instructor 
EQUIPMENT : Standard Classroom equipment 
THAN SP OPT AT I Oil) : Hone 
EEQJJIPEMEFTS ) : 
STUDENT 1 S EQUIPMENT; Notebook 6 Pencil 
LESS OH PLAN : 
.... .PERIOD, .2. .HOURS (Luration) PLACE; Classroom 
dime 
SCHEDULE 
minutes 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION Loot-are 
15 
I. 
Kitchen Site 
A, Cover and concealment 
B, High ground and drainage 
C, Away from latrine 
D, Accessible to rations and water distribution 
20 
II. 
Equipment and arrangement 
A. Kitchen fly 
B, Supply tent 
C, Supply trailer 
D. Viator tractor 
E, Gasoline ranges 
F. Improvised or collapsable work table 
20 
Ill 
, Sanitary and Protective Installations 
A, Underground icebox 
B, Suspended food container 
C, Soakage pits 
D, Incinerator 
E, Fly traps 
F, Oil spraying 
G, Pox holes or slit trenches 
15 
IT. 
Storage in the Field 
A. More exposure to elements 
B. Fewer Facilities available 
C. Rules for field storage 
1, Dunnage 
2, Use supply tent 
3, Gasoline 
4, Cover 
15 
T e 
Mess Lines and Sating 
A. Use a "staggered** serving line 
B. Food in small groups (squads) 
C. Dispersion of mess linos and eating 
15 
VI. 
Mess Gear Washing 
A* Fire trench 
B, M 1937 v/ator heating unit 
C, Arrangement of ness gear washing can 
D, Temperature of water 
E, Dispersion of lines SUBJECT j Field Equipment and Cooking 
TITLE OF PERIOD ; The parts, operation, care of 1,11037 Field Range 
TEXT REFERENCES ; Par, 76-82, TM10-405 j. QJvI Field Range Manual 
AIDS : ' ... 
V PERSONNEL : I'istrpctor- " 
EQUIPMENT : Display board. Ml957 cabinet. Ml937-, Ml942 fire unit* 
Tool kit board, FS 10-134, Screen, Projector, standard 
TRANSPORTATION ) classroom equipment* 
REQUIREMENTS ) : None 
SfiSIONTf3 EQUIPMENT ; Notebook, pencil 
LESSON PLAN 
PERIOD. .2.. .HOURS (Duration) PLACE: Classroom 
r mi’ 
SCHEDULE 
MINUTES 
■ ..... * Lecture 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION Demonstration 
Film Strip 
) 10 
I. 
Presentation 
Introduction- The H1937 Range complete 
A* Its place•in Modern Warfare 
3, Its construction 
G, Difference between Ml937 and M1942U Construction and 
Material, 
D, Inter changing of parts 
30 
IX. 
f 
Explanation! 
A-. Nomenclature of parts (unassembled) use display board, 
B-. Assembled fire Comparing name and location of parts 
from unassembled to assembled 
G. Tool kit board—Description of each tool, the function of 
each toolr 
D, Description of unit as to flow of gas from row stago to 
the flame. 
£0 
Ill 
, Demonstration 
A. Students will follow instructor as ho goes through the 
stops of taking down fire unit 
B* Proper procedure, of cleaning 
G. Reassemble fire unit-stop by stop, 
D. Show FS10-134 ■ • 
IV, 
Conclusion 
A* Precautions in operating field range. 
Be Standard operation procedure 
C. Operation- of units-in the field 
D, Not used“in the garrison 
L. Troubles and:their treatment 
F» Regulations covering use of ranges SUBJECT . : Field, Equipment and Cooking 
TITLE OF PERIOD : M1937 Field Range—Application 
TEXT REFERENCES ; Pars. ?6-ol TM 10-403; Year Ar;ey Field Range 
131937-441). 
INSTRUCTIONAL a IDS : 
PERSONNEL : Classroom instructor and 1 assistant 
E4UIPMENT ; .1-14.937 lire unit and tool kit for each pair 
of students in class. Fire unit display board. 
TRANSPORTATION ) 
REQULIFA1ENTS ): One g ton truck 
STUDENT1S EQJJ1B5ENT: Notebook and penc il 
LESSON PLAIT ; ‘ 
PERIOD..2...HOURS (Duration) PLACE: Classroom 
TILS 
SCHEDULE 
iilNUTSS 
POINTS TO RE 
Coach 
PRESENTED ANT) PUN OF PRESENTATION & 
Pupil method 
6 
I. Introduct 
ion 
A. 
Instructor will explain coach & pupil method 
of instruet ion 
B. 
Stress efficiency and, not speed. 
C. 
Segregate students into pairs. 
D. 
Give students numbers—1 & 2 
E. 
Designate $ 1 man as pupil and #2 man as 
coach. 
F. 
Students will move to fire units. (Placed 
at least 8 ft. apart) 
G. 
Caution: No one will begin work until told 
by instructor. 
84 
II, Application 
A. 
Instructor will have students complete 
cycle of operation of fire unit-from 
filling; fuel tank to cleaning unit after 
it has been used. 
B. 
The following points will be covered, • 
1. Safety throughout operation, 
2. Examine the unit3 see that all 
valves are closed; have air 
shutter open. 
3. Fill gasoline tank -replace filler 
tube cap and tighten moderately. 
4. Pump air pressure to 40 lbs. 
‘ $, Check for leaks again. 
6. Pull out burner control rod until 
burner arms are under generator 
tube. 
7. Open air valve one-half turn. 
8. Open fuel valve one- .aIf turn. 
9. Hold lighted match over end of 
burner arm, 
10, Open flame valve one-half turn 
(flame should form in a few seconds, 
11. Maintain clear green flame by ad- 
justing air valve. 
12, Caution: Vihon operating unit in 
cabinet open shutters in front of 
unit. 
3-3. As generator heats, gradually 
close air valve, 
14, Return burner control rod to "in" 
position, 
15. Turn off fire—Caution: Use 
fuel valve—Leave flame valve 
t 
open until unit. cools. TIMA 
ud UliDU Li 
tlNUTES 
POINTS:TO BE PEES! 
JNTED 
Coach 
AND PLAN OF PRESENTATION . & 
Pupil method. 
3*6. 
Disassemble unit—remove and clean 
flame valve, generator: tube., and 
air tubes, filter cap—r-rop.lace 
17, 
i •> 
filter disc. ; 
Assemble unit—Caution: Do not use 
force to tighten nuts.,: 
When each step has been accomplished 
and approved by'the instructor or 
his assistant have coach become 
pupil and let pupil be: coach and 
repeat the routine. 
10 
i 
III. Questions SUBJECT : Field Equipment and Cooking 
TITLE OF PERIOD : Chemical Agents and their effect on Food and Water 
TEXT REFERENCES : TM 3-220 par 65d (1) - (8) 
INSTRUCTIONAL AIDS ; 
PERSONNEL : Officer Instructor 
EQUIPMENT ; 2 Chemical Warfare Charts - Standard Classroom 
Equipment 
T.R/.NS POHTATION : 
REailRElENTS : None 
STUDENTS EQUIPMENT: Notebook and Pencil 
LESSON PLAN : 
PERIOD HOURS (Duration) PLACE: Classroom 
to® 
SCHEDULE 
POINTS TO BE PRESENTED AND PUN OF PRESENT..!ION LECTURE 
i/IKUTES 
2 
Introduction 
A3 
I. 
Protection of food is a prime consideration for all personnel 
charged with handling it. It is ranch easier to protect food 
from contamination than to decontaminate it. 
II. 
Points to consider regarding contamination of foods by- 
chemical agents; 
A. mar gases are highly penetrative. 
B. Foods, particularly moist and fatty foods, are 
highly absorbent, 
G. Wrapping and packing methods may be absorbent 
and permit passage of war gases. 
D. Gas can penetrate food wrappings unless they are 
air tight. 
E. Materials which soak up oil and water absorb and 
eventually permit passage of gas. 
Ill 
, Contamination may occur; 
A. Upon contact with vapor. 
B. Upon contact with splashes. 
C. Upon contact with solid chemicals. 
D. Upon contact with spray of liquid chemicals. 
1 
IV. 
Consumption of contaminated food will produce* 
A, Internal irritation 
B. Systemic poisoning 
V. 
Ways to protect food (use chart) 
A. Keep in airtight containers 
B. Keep food in shipping containers 
G, Proper stacking 
VI. 
Even though precautions are taken, if gas is used we will 
have some, contaminated foods to decontaminate or destroy 
VII 
, Factors concerning disposition of food 
A-. Availability of uncontaminated food supoly. 
B. Tube of chemical agent used 
C. Degree of contamination 
Do Kind of food contaminated 
Eo Type of packing used TIMS 
SCHEDULE 
MINUTES 
POINTS TO BE PRESENTED END PLAN.OF PRESENTATION 
VIII. War gases contaminate food by: 
A. Going into solution in water or fat in food 
B. Being absorbed on the solid surface 
■ 
IX. Practical measures for purifying or decontaminating food* 
A. Washing with water or 5% soda solution 
1 B. Trimming off exposed surface. 
G. Adequate aeration 
D. Boiling in water 
(Above measures may be ineffective when arseni- 
cal agents are used.) 
X. Classification of chemical agents 
..... A. • Non-persdstant 
1. Non-arsenical GG, CG, AC, CL 
2. Arsenical SA, DM, Da 
■ B. • Harassing agents CA,' CNB, CNS, PS 
C. Blister Gases 
a. Non-arsenical H, HM 
2. Arsenical L, ED 
D. Screening smokes T'JP, HC, FS, FM 
- 
XI. Condition produced by Non-Persistant agents 
A. Decontamination procedures 
XII. Condition produced by screening smokes 
A. Decontamination procedures 
WATER 
XIII. Protection of water against contamination 
XIV. Condition produced by Mustard, Lewisite ED-Ohioropierin 
XV, Condition produced by Arsenical smokes - DM, DN 
XVI. Condition produced by CG. HC, FS ‘ 
XVII. Condition produced by systemic poison 
XVIII. Summarize important points covered during hour. SUBJECT : Field Equipment" and Cooking 
TITLE Or PERIOD ; Decontamination of Food and Eater (field exercise) 
TEXT REFERENCES : LM 3-220 Par 6td (l) - (S* 
INSTRUCTIONAL AIDS ; 
PERSONNEL : Officer Instructor and NCO Assistant 
EQUIPMENT ; pH Indicator Strip (Med Dept Item 13260) 3 one 
gal. glass jars; 2 Ampules Calcium Hypochlorite; 
TRANSPORTATION : Liquid "II” & Medicine dropper; Siphone hose 3! 
REQUIREMENTS ; long; 1 pr. Permeable gloves; 1 pr. rubber gloves; 
STUDENT'S BC|JI/MSMT : 1 rubber apron; 1 Gas Mask; 1 wooden paddle; 2 
Notebook & Pencil Stock pots; 1 Field Range; 3 cans food; Protective 
LESSON PLAN Ointment; 61 soap & pan-test Kit M4-Visicant. Dectec- 
tor Crayon & paper, 
PERIO1 1JH0URS (Duration) PLACE: Classroom 
Tilt “T 
SCHSDUlEj 
MIKdTETl 
POINTS TO 
BE PRESENTED PLAN OF PRESENTATION Demonstration 
5J 
Field Exercise 
Part I - 45 minutes 
Part II - 30 minutes 
Because of delay of 30 minutes while canned food 
is boiled in Part I} Part II will be started as 
soon as cans of food are placed in boiling water. 
Part II can then be started and completed before 
the time has elapsed necessary to complete Pert I# 
I, Decontamination Procedures - Canned Food 
Purpose; to demonstrate how "H” contaminated 
canned goods may be decontaminated 
• 
Procedure; 
A. Contaminate canned goods with small droplets 
of "H". „ . . 
1. Illustrate use of visicant 
detector-paper to verify contamina- 
t ion 
B. Contaminated cans of food should then be 
placed in a container of boiling water 
for 30 minutes. At end of 30 minutes cans 
should be rinsed and dried, Decontamination 
should bo complete. 
1, Verification of results may be 
obtained by odor or by use of k4 
vapor kit. 
20 Labels will have soaked loose from 
cans while they were immersed in 
water. Cans should be marked to 
ident ify content s. 
r,. Conclusion - That "H" contaminated canned 
poods can be decontaminated in boiling water 
for 30 minutes. 
; 
II. Decontamination of water contaminated with "H" 
Purpose: To demonstrate how MH" contaminated water 
may be recognized. 
To demonstrate how "Hn contaminated water 
can be mai: usable. 
Procedure; Pour waver into glass jar until 3/4 full 
Ae By use of pH paper determine 
pH of uncontaminated water 
pH should be approximately 7.0 
B. Add a few drops of liquid "H" 
to water with medicine dropper. TIME 
SCHEDULE 
POINTS TO BE PRESENTED AND PLAN.OF PRESENTATION 
MINUTES • 
: • 'C. 
Have class observe following 
characteristics of contaminated 
water; 
• 1.- Odor ' 
• 2# Surface film of "HH 
. • .. - v 
: 3, Liquid "H" at bottom of 
: - ■ 
container 
* 
. • D. 
Approximately 2 qts-* of water 
should .be siphoned from between 
surface- and bottom of container. 
(Care should be taken- that no 
surface film liquid AHn is- 
passed to second container.) 
B. 
pH of this water should bo deter- 
mined and it should be approxi- 
E 
mately 5 <-2 which show*"H"' will re- 
due o pH of iv.iterV 
• • F ♦ 
rater is then boiled, 15 minutes 
G. 
pH"determination is then made. 
Results should bu approximately 
6.2 which shows boiling has 
inated large part 
H. 
Sample of water is then chlorinat- 
ed with 5ppm chlorine 
I. 
Let stand for ID minutes,and det- 
/ 
ermine residual chlorine 
J. 
If Ippm or more is found the wat- 
er is safe for use. 
5 
Conclusion* It should be ,raado clear to class that var- 
ious tes 
ts made ip connection with this 
water decontamination are not necessary in 
actual practice in the field. .They are 
used to 
prove this method is effective.- 
Summary j A. Cover import ar;t ppints covered; in demon- 
stration 
B. impress 
class with importance of pro- . 
tectinp 
food against- fcontaihiri at ion to 
1 
eliminate necessity of ‘decontamination SUBJECT ; Field Equipment and cooking 
TITLE OF PERIOD : Feeding on Troop Movements 
TEXT REFERENCES ; Par 76.S2 TM lOn-^5 
INSTRUCTIONAL AILS : 
PERSONNEL ; Classroom Instructor 
EQTJUMENT : Standard Classroom equipment; FS 10-1000; FS 10-9 
TF 10-1215; TF 10-1237; Film Strip Projector; l6MM 
TRANSPORTATION) : Film Projector; Screen, Model Kitchen Car; Baloptican 
REQUIREMENTS ) : None Slide; Army K Car 
STUFF ‘T*S EQUIPMENT: Notebook and Pencil 
LESSON PENN : 
PERIOD HOURS (Duration) PLACE; Classroom 
TIMS 
SCHEDULE 
MIHUTES 
Lecture with 
DO HITS TO EE DHSSBHEED AHD rLAH OF PRSSSHTATIOIT film and film 
strips 
Introduction 
3 
I, necessity for feeding of men while in movement 
A. To preserve morale 
3. Insure that they arrive at destination in good physical 
v condition 
10 . 
IX, Types of movements where cooking is SOF 
A, Rail 
1 Baggage car 
’ . . a. Ho 1 a He 2 ' 
1n 17 Ranges 
c. —r::y Range #5 
2. Army K car 
a. Range #5 
"o. Built in permanent equipment 
L, Motor Convoys 
1. Cooking while in movement 
2< Transporting food from kitchen in Mar-Mite 
containers 
3-5 
III. Rail Equipment 
Discuss its set-up, uses and method, of operating with; 
1. Ho 1 and Ho 2 Ranges 
2. M 37 Ranges 
3. Army range Ho 5 
4. Army R car 
3, Discuss auxiliary equipment that is used with ranges 
listed in A, 
1. Water cans 
2. Fuel 
3. Storage facilities 
U* Pans and utensils 
5. Gasoline cans 
10 
IT. Motor Convoys 
a. Discuss set-up of kitchen truck 
1. Fixing gasoline field range 
2. rutting up temporary shelving or tables 
3, Methods of cooking in transit 
4, Feeding from rear of truck TIMS 
SCHEDULE 
MIHJTSS 
Lecture with 
r'CHTTS TO SS PRESENTED AND IM OF-iTIESENTAriON File and 
* ' . Film strips . 
10 
V, The Hation - ' ■ ■ ~ ■ 
A. The ration is drawn in kind on a fixed menu established 
by tp at place of debarkation 
. 1. Allowance' 75# P61* man Per day * 
■ « 2', This includes paper plates, cups and forks etc. 
3. Out of - 2# per man per day drawn by train 
commander for purchase of ice 
‘ U. One emergency ration per man drawn on Field 
Hation D 
5, If emergency ration is not used- it must be turned 
in at destination. 
6, 25# per meal from officers and train crew must be 
collected and turned in 
7, All utensils and equipment must be checked in at 
destination and returned to point of origin 
50 
VI. Summary 
A. Show film strips 10*100, 10-98 and IOA96 and Training 
‘ * 
films 10-1215, 10-1216 
1 
2 
VII, t^aestions SUBJECT » Field Equipment and Cooking 
TITLE OF PERIOD j Camouflage 
TEXT REFERENCES : TM 5-26y Supplement l-5» Notes from Camouflage 
Course, Ft. Belvoir, Va* 
INSTRUCTION aIDS ; 
PERSOIHJEL 
EQUIPMENT ’ ; Camouflage table, two flood lights, baloptican, 
projector, baloptican slides, TF 
TRANSPORTATION ; 
REQUIREMENTS : ■ Hone ■ 
STUDENT** 6 EQUIPMENT: Notebook and Pencil 
LESSON PLAN 
PERIOD HOURS (Duration) PLACE! Classroom 
TIME 
SCHEDULE 
MINUTES 
Lecture 
POINTS TO BE PRESENTED AND PLAN OP PRESENTATION Discussion 
A-onlicat ion 
5 
I. 
Introduction 
A, Why camouflage is necessary in all theatres of war 
3, Theatres where Ceneva Cross is not recognized 
C, To prevent giving strength of unit being supported 
D, In the attack cooks and mess personnel must be prepared 
for any Job assigned 
10 
II* 
History of Camouflage 
A, Drench work carnouflet (means the act of puffing smoke 
into someone’s face or American slang pulling the wool 
over your eyes) 
B, Civilian beliefs 
1* .Strange collection of zig-zags and stripes painted 
on buildings and ships by a crew of artists of 
doubtful mentality 
C, Join the number of those who understand and appreciate 
camouflage for what it is—”A COMMON SENSE AND REALISTIC 
MEANS OP GAINING THE PROTECTION AND SURPRISE” which 
comes with concealment 
s 
III 
, Definition 
A, Camouflage is any and every means of hiding or 
disguising yourself from the enemy; misleading him as to 
your position, strength, and intention; confusing him so 
that he wastes his blows and falls into your ambush 
B, Means 
1* Concealing the true 
2* Displaying the false 
5 
IV, 
Methods of Observation by our Porces on the Enemy 
A. Observation by eye, or direct observation from ground 
on air 
B, Observation by camera or indirect observation usually 
only from the air 
25 
V, 
Factors of Recognition by Observation 
(To illustrate, black cut the classroom, place camouflage 
board in an upright position, focus flood lights on board) 
A, Position 
1, Place the truck against the green background; 
it is very easy to see 
2. Place the olive drab truck against the greenish 
gray background; nearly impossible to see even 
at a close distance TIME 
Lecture 
I SCHEDULE 
POINTS 
TO BE 
PRESENTED AND PLAN CF PRESENTATION Discussion 
MINUTES 
Application 
b. 
Shap v. 
The brain'quickly memorizes the characteristic 
* 
outline of an object* This outline is. called the factor 
of shape, (Always break if possible the shape or outline 
of any object, tent, helmet, vehicle**—To ’Illustrate, 
turn 
one of the flood lights out and let the shape of one 
of the trucks be clearly seen, then use. a small branch 
to break up the outline of the*truck) 
c. 
Shadow-—When ’ an object is placed between the,;sun or other 
sources of illur.iino.tion and any point, no light rays can 
reach the point and it is said to be a shadow, A shadow 
area ‘ 
represents an absence of light rays and therefore 
cannot reflect rays to the eye or earner ft, and will always 
appear dark, (Turn one of the lights out and show the 
shadows of the buildings and trucks) (Also place truck 
in sh 
uadow of building to illustrate taking advantage of 
shadows, also place truck along hedge so that shadow will 
fall 
on hedge to break up outline of truck) 
D. 
Texture . 
f 
1. 
The’relative roughness of the surface of an object 
Is the visual factor called texture. An object 
whose surface is extremely rough casts a series of 
minute shadows upon itself; and as these shadow 
areas reflect little light, the over all appear- 
ance of the object is dark. The smoother the 
surface of an object is, the more light it reflects.* 
(Helmets,-canvas, vehicles, field ranges, stock 
pots reflect light far greater than any background 
vegetation, buildings, or debris. These surfaces 
must be' concealed in shadows or textured otherwise 
they will be very conspxcious. (Illustrate by flood 
light reflection on smooth surfaces of camouflage 
board and the reflection on the rough surfaces) 
E. 
Color 
1. 
In military coloration the use of large areas of 
light colors must be avoided, for the usual back- 
ground of a soldier is of dull or dark colors. 
The white faces and hands of the soldier, his maps, 
laundry, anything of a bright or light color attracts 
the eye of the enemy 
E. ' 
'Movement 
1. 
Motion is the factor of vision which most attracts 
the eye. No visual contrast no matter how violent, 
not even the clash between the white truck on the 
dark background-can compare with movement, 
(Illustrate by placing white truck on dark back- 
ground, then move one of the trucks underneath 
the trees) 
2. 
When movement is necessary when you are being 
observed by the enemy from a great distance, move 
very slowly, unless under cover 
15 
VI, Use 
Salop t lean Slides, Slides are Numbered l-ljj, Discuss 
each slide 
• 
20 
VII, Show TF 
5-SU6 
A. 
C-ive 
oral examination after showing of film 
12 
VIII, Use Camouflage Board 
A 
hi. 
Call 
cn.different members of the class to pick the best 
bivouac area. Discuss how each would set up his bivouac* SUBJECT s Utilisation of Manpower 
Til1 LIU OF PERIOD : Ufci'llzation Of Manpcwer 
TEXT REFERENCES : Vffi Giro. 293-8 Jan. 1944 
MD Giro, 334-23 Doc. 1943 
INSTRUCTIONAL AIDS : 
PERSONNEL ; Officer Instructor 
EQUIPMENT , , : Standard Classroom Equipment 
TRANSPORTATION ) : 
REQUIREMENTS ) None 
STUDENTrS EQUIPMENT ; Notebook and pencil 
LESSON PLAN : 
PERIOD. .1,HOURS (Duration) PLi-.CE: Classroom 
r TIME 
schedule 
POINTS TO EE 
PRESENTED aNI) PlAN OF PRES ENT AT I Oil Lecture 
MINUTES 
" 
Introduction 
IX* 
Present manpower situation is critical 
1* Largo number of non, being discharged 
for physical or mental reasons 
2,. Physically qualified personnel are being 
used in limited service positions 
3* Sufficient emphasis not placed on pre- 
ventive maintenance of the individual 
a. Training in mental hygiene 
b. Training in physical hygiene 
c. Training in sanitation 
Result 
1. High sick rate 
2. High rate of discharge 
3. High rate of transfer 
B. 
Solution lies in proper exercise of command 
functions by unit commanders 
30 
II. 
General Policy 
! 
A, 
Enlisted men should be assigned to a position 
whore ho can render maximum service 
1. Proper classification 
2. Propor assignment \ 
3. Reassignment when advisable 
.4. .adequate training 
B. 
Each enlisted man should bo assigned to job 
which fits his physical capacity 
1. Men incapable of serving in a physically 
exacting position may rondor adequate 
service in a loss exacting assignment, 
2. Men incapable oi serving in a physically 
exacting position should not be discharge 
■ but should be retained in service 
3. Many enlisted men vrho are below current 
physical standard/are valuable to the 
army because of training, experience, 
abiliby and. demonstrated . capacity to 
ron ■■■■•' service in a specified assignme nt 
C, 
Only those men qualified physically will be 
selected as oyersea casual replacements 
1, Mon found definitely not qualified should 
be renov a: as early as possible in the 
training period 
D« 
Men whose defects can be remedied within ovei— 
seas command will be retained 
i 
E. 
Discharges of men who can render effective 
services is prohibited 
1# Retention of men unable to perform a 
reasonable days work is wasteful TIME 
■ 
SCHEDULE 
PC HITS TO BE PRESENTED AND PLAN OF PRESENTATION 
m mucus 
■ » *•* 
T7 
Enlisted mon will be assigned to most active ‘ 
type of duty based on 
!• Physical qualifications, 
2. Civilian learning 
3. Experience 
4. Education 
5* Intelligence 
6. Aptitude 
7. Leadership ability 
8. Acquired military qualifications 
G. 
Each of the throe major forces must make best 
use of physically handicapped enlisted mon 
1. lion will not be transfored from one 
major force to another without' concur- 
rence of commander concerned except as 
directed by Jar Department 
2, Enlisted men of army ground forces who 
cannot bo used because of physical 
handicap-will be reported to The Adjutant 
General for reassignment 
III 
• Use of Terra “Limited Service" ’ • 
A. Use of tern is discontinued 
1. Used only at induction stations 
B 
» Discontinuing of "term" does not mean all men 
are to be discharged who have been heretofor 
classified as "limited service" 
n 
• No man will bo discharged for physical disabil- 
ity if he meets standards for induction for 
limited service as prescribed in HR 1-9 
IV. 
Enlisted men will not be dispatched overseas who have 
any of 
the f o1lowihg defe cts 
A. 
Pronounced psychiatric disorders 
B. 
Hernia 
C. 
Class I Dental defects 
D. 
Enucleation of an eye 
E. 
Residual damage resulting from tropical disease 
V. 
Defects 
as prov 
below minimum physical standards for induction 
ided in UR 1-9 other than those just mentioned will 
be retained in their units 
A. 
Enlisted men not qualified for overseas service 
will be removed from unit prior to departure from 
homo station 
B. 
Men disqualified for overseas service will be 
assigned to installations within-'continental 
United States 
C. 
vilhen disqualifying defects discovered notation 
will be made on 1JD AGD Form 20 under "Remarks" 
and HD AGA Form 24 under "Remarks Administrais- 
tive" 
D. 
.Then otherwise qualified men with venereal dis- 
eases arc eligible with certain exceptions 
E. 
i 
Unifo1 .i standard procedure must mil 
t • 
12 
VI. 
• * v v* % 
Discuss pro - -.cr.vc quo . rnmg utilization of available man 
power. 
. 
ii. • 
Discuss Lzmy ..classififtataon- system- 
B. 
Discuss classification assignment and special 
training at Reception Center 
C. 
Discuss classification assignment and reassign- 
ment at Replacement Training Centers T HIE 
SCHEDULE 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION 
r: iitdtes 
t") 
VII. Summary 
VIII. Questions? SUBJECT : . .Hospital Subsistence;, 
TITLE OF PERIOD : The Hospital Fund and Operation of Hospital Lose* 
TEXT REFERENCES : WD Cir 218, 219, 2 June 1944;" TM 14-708-Ci;' AR 210- 
50 AR 40»590i , 
INSTRUCTIONAL AIDS ; 
PERSONNEL ; 'Officer Instructor. 
EQUIPLENT • : Standard- classroom equipment. 
? 
TRANSPORTaTION ); ' 
REQUIREMENTS ): None. ! . . .... . 
STUDENT’S EQUIPMENT ; Notebook and pencil, 
LESSON Pi.AN ■ 
PERIOD 2 HOURS (Duration) PLACE: Classroom 
TIKE 
SCHEDULE 
POINTS TO BE 
PRESENT.ID AND PLAN OF PRESENTATION Lecture 
KINUTSS 
- 
3 
I9 Introduction 
A,- 
History of the Hospital Fund, 
35 
II* Post Hoc 
pital Fund 
A* 
Hospital Fund Council, 
1. Composed of 3 senior officers present 
for duty. 
Be 
Unit funds at hospitals will receive no monies 
from the subsistence account of the Post Hospi- 
tal Fund# 
c* 
The Central Post Fund may not distribute cash 
to the post Hospital Fund„ 
D* 
The Post Hospital Fund is established for the 
Improvement and pleasure of the patients in the 
hospital, 
1, Incidental use or enjoyment by the medical 
detachments on duty at the hospital is 
permitted, 
2, Medical Corps units or detachment whether 
or not stationed at the hospital may have 
unit funds. 
E. 
Revenue of Post Hospital Funds are? 
1, Grants from Central Hospital Fund, 
2, Transfers from Hospital Subsistence 
account. 
3, Voluntary contribution or donations* 
4* Proceeds of sale of property of the post 
on abandonment of s hospital. 
5, Other incidental revenues. 
i 
F* 
Expenditures from post hospital fund, 
1. May bo made for the welfare of patients 
in accordance with policies established 
by the Surgeon General, 
G. 
The post hospital fund will pay monthly to the 
Central Hospital und those amounts in excess of 
currently prescribed limitations. 
i 
I-U 
System of accounts shall consist of tho following 
ledgers: 
1, Gonera1 le dger. 
2, Cash receipts register 
3* C*sh Disbursement Register* 
4, Accounts Payable Register 
3, Voucher Form 
6, Property Record Card. 
7. Month!; Statement of Post Hospital Fund, 
The detailed operation for the above mentioned 
ledgers will come in a later class. TIME 
SCHEDULE 
P03KTS TO jE PRESENTED , 
:.HD PLAN OF PRESENTATION 
MINUTES 
—1 
60 
III, Operation of the Hospital Messes. 
A. 
D e t ac hrnent Me ss. 
1. 
Personnel. 
2, 
Procurement of food. 
3. 
Serving times. 
4. 
Rec ord s ma inta inod • 
Be 
Patients* Mess. 
1. 
Personnel. 
2. 
Procurement of food. 
3. 
Preparation of diets. 
4 • 
Records maintaInca. 
5* 
Time and method of serving. 
Ce 
Officers 
1. 
• 
• Nurses’ Mess or Messes. 
Personnel. 
Procurement of food. 
Re e o rcl s ms int a in eci. 
a. Payment for mealsV 
I). 
Mess Off 
1. 
40 9 
3 • 
leer. 
Personnel. 
Re c or ds ma int a in ed • 
Control over mosses. 
2 
IV. Questionse SUBJECT : Hospital Subsistence 
TITLE OF PERIOD t Hospital Staff Conference 
TEXT REFERENCES ; 7© Cir. 218, 219, 2 June 1944; TM 14-708-C 1 
AR 210-50; AR 40-590 
INSTRUCTIONAL AIDS : 
PERSONNEL ; Officer Instructor and members of the Regional 
EQUIHIENT j Hospital mess office* 
Standard classroom equipment, mimeograph forms, 
ledgers. 
TRANSPORTATION ) t 
REQUIREMENTS ) ; None 
STUDENT'S EQUIHIENT’ : Notebook and pencil 
LESSON PLAN t 
.....PERIOD...1..HOURS (Duration) ' PLACE; Classroom 
TIME 
SCHEDULE 
MINUTES 
POINT 
Lecture 
S TO BE PRESENTED AND PLAN OF PRESENTATION Conference 
Application 
5 
li 
Introduction 
A* Post Hospital Funds 
1. Brief review 
16 
II. 
Hospital subsistence accounts 
A. Members of t‘he Regional Hospital Mess will ex- 
hibit and explain the fundamentals of the dif- 
ferent records maintained in the mess office 
1. Each form will be passed among the 
class members 
27 
III. 
Several problems, involving all records used in ac- 
counting for hospital subsistence will have been given 
to the students prior to this time. 
A* The problems will be completed under the super- 
vision of the mess office personnel 
1. The problems will be written in such a 
manner as to necessitate the making of 
at least one entry on each of the forms 
3 
IV. 
Questions 
* SUBJECT t Hospital Subsistence 
TITLE OF PERIOD s Tour of Regional Hospital Messes 
TENT REFERENCES : None 
INSTRUCTIONAL AIDS * 
PERSONNEL t Classroom Instructor 
EQUIPMENT t None 
TRANSPORTAT ION ) * 
REQUIREMENTS ) t If ton truck 
STUDENTS EQUIPMENT t 
LESSON PUN I 
.... .PERIOD. .2..HOURS (Duration) PUCE: Classroom 
TIME 
SCHEDULE 
MINUTES 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION Application 
5 
I# Orientation 
ki The tour will bo made under the supervision of 
the instructor and a member of the Regional 
Hospital Mess Office. 
B# The tour will be through the detachment mess, 
one or more patients messes, general mess, mess; 
office, and warehouse 
10 
II# Detachment Mess 
A* The mess sgt# of the detachment moss will 
conduct the class through this mess only, ex- 
plaining the following: 
1# Number of men messing 
2# Procurement of food' 
3. Records maintained 
4# actual operating procedure 
15 
III# Patients Mess 
A# Moss Sgt# of patients mess will conduct the 
class through this mess only 
1. Number of men messing 
2# Procurement of food 
3# Records maintained 
4# Diets 
5# Actual operating procedure 
15 
IV# Warehouse 
A# Non Commissioned Officer in charge of warehouse 
will explain the following: 
1# Records maintained and forms used 
2# Issue of food to messes 
3# Inventories 
20 
V# General Mess 
A# Mess Sgt. in charge of this mess will explain 
the following: 
1# Records maintained 
2# Number of persons messing 
3# Operating procedure 
30 
VI# Hess Office 
A# Officer or non-commissioned officer in charge 
of this office will explain very briefly the 
following: 
1# Records maintained 
2# Types of fOM mood 
3# Deposit Slips ; T Iffi 
'SCHEDULE POINTS TO BE PRESENTED AND PLaN OF PRESENTATION 
| MINUTES . _ _ 
45 Vouchers 
5e Control over the messes 
| 6« Records from the \rarious messes and warehouses . . 
( : , ' ■ I' 0. •*. ■... • '• 
5 Vile Questions ‘ ' 
i SUBJECT i Hospital Subsistence 
TITLE OF PERIOD : Hospital Subsistence Accounts (l) 
TEXT REFERENCES ; TM 14-708 Cl; AR 40-590;, AR 210-50, WD Cir.218, 
219, 2 June 1944 
INSTRUCTIORAL AIDS : 
PERSONNEL : Officer Instructor 
EQUIPMENT : Standard Classroom equipment; mimeographed ledgers 
and registers 
TRANSPORTATION ) : 
REQUIREMENTS ) ; None 
STUDENT’S EQUIPMENT ; Notebook, pencil 
LESSON PLAN 
,...e PERIOD. • 2 •.HOURS (Duration) PLaCE; Classroom 
T HIE 
'SCHEDULE 
IIINUTES 
Lecture 
POINTS TO BE PRESENTED aND PLJ OF PRESENTATION and 
Application 
2 
J 
i 
I„ Introduction 
A* This system will be maintained at all station and 
general hospitals within the continental limits 
of the Uc-So except the Army and Navy General 
Hospital# 
1# Such portions as are applicable may be 
adopted in overseas areas, within the 
discretion of the theatre commander 
10 
i 
j 
II. Hospital subsistence accounts 
A. Procurement of food 
Ba Sources of income 
1* Commutation of rations 
2# Subsistence charge 
a. Persons authorized to mess 
separately 
b. Civilian employees 
c t Guo s t b 
d. Officers 
o. Grants or loans from the Central Hos- 
pital Fund 
a. How these are made 
bj Payments 
4. Contributions or donations 
5. Interest on bank accounts 
C-. Petty Cash Fund 
I# Receipts or subvouchers will be retained 
15 
| 
! 
j 
i 
i 
j 
I 
III* General ledger 
Cash on hand 
Bv Cash in bank 
1, Cash Receipts Register 
2. Gash Disbursement Register 
0 .uocounts Receivable 
1, Cash Receipts Register 
D. Inventory 
1. Inventory Record Card 
Eo .accounts payable 
1# acc oi nt* pay a ole Register 
F, Net Working Capital 
1# Cush on hand, cash in Bank, accounts 
ReceivabJ. and Inventory minus the 
accounts payable on the date in question T DIE 
SCHEDULE 
MINUTES 
POINTS TO BE PRESENTED AND PLAN OF PRESENTS ION ■ 
10 
IVo Cash Receipts Register . 
a*. D(ato . ■ ■ *., 
Bo Description 
C« Invoice number 
Do Total cash 
E* /iCcounts Receivable 
F* Others , , 
lo Sale of property or inventory of ,the 
Hospital Subsistence account 
G# Post to the General Ledger, at the end of-month 
10 
V# Cash Disburse!,ient Register ; 
A. Date of patient 
Be Voucher reference 
Co Description of transaction 
1* Nano of creditor 
Do Net cash paid 
E, Discounts 
F* Posted to General Ledger 
20 
VI* Accounts Receivable Register 
iw Date 
B* Invoice number 
C# Description 
Di Total Income 
Eo Typo of Income 
1* Commutation of rations 
a* Patients 
bo Military Detachment 
Civilian employees 
2,. Paid subsistence 
a* Patients 
b* Duty personnel 
3* Bills will be rendered to debtors on 
last day of each month 
Fo QMC Form 460 
Go Deposit slips 
lo Made in duplicate and numbered numeri- 
cally annually. 
15 
VIIo Accounts Payable Register 
A» Date 
Bo Name of creditors 
Co Voucher reference 
Do Total liabilities 
Eo Food purchases 
lo Quartermaster 
2o Commercial vendors 
Fo / Other expenses 
Go Date paid 
Ho Check numbers 
10 
VIIIo Registrar’s Daily Statement 
Ao Prepared in duplicate 
lo One to the custodian of the Hospital 
Subsistence account 
2o One to the individual in charge of the 
Hospital mess 
Bo Patient strength for the preceding day 
Go Number of each class of patients discharged 
Do Number of each class of patients admitted 
Eo Total number of each class to be charged for TIME 
SCHEDULE 
lilKUTES 
POINTS TO BE PRESENTED AND PUN OP PRESENTATION 
5 
IX. Ration Return QMC Porn 460 
A. Prepared by Quartermaster at the end of each 
month 
1. Copy of this form will be furnished to 
the custodian of the Hospital subsist- 
ence account 
a* Entered on Accounts Receivable 
, Register . 
3 
Xo Questions SUBJECT ,• : Hospital Subsistence - ■ 
TITLE OF PERIOD : General, Therapeutic, and Special Diets 
TEXT REFERENCES Chapter 1-3,. TM 8-500 
INSTRUCTIONAL - AIDS' s’ 
PERSONNEL : Officer Instructor; two NCO, assistants 
EQUIPMENT : 6 Hospital trays with prepared diets; standard 
classroom equipment 
TRANSPORTATION : ’ i 
REQUIRE: : None 
STUDENT fS EQUIPMSI'IT: 
LESSON PLAN ' ■ ■ 
PERIOD 2 HOURS (Duration) PLACE: Classroom 
TIKE 
SCHEDULE 
MINUTES 
DEMONSTRATION 
POINTS TO EE PRESENTED AND PLAN OF PRESENTATION AND 
LECTURE 
5 
I. Introduction 
A. Purnose 
1. 
2. 
PART I 
Proper feeding of sick and injured patients 
is primary purpose of,preparation of the 
various types of diets. 
Dietary treatment of many diseases consti- 
tutes important part of therapy. 
8 
He Continual care and inspection 
A. Control should remain in hands of ward officer, 
■ ■ ’-I. His responsibility to order diet by type 
and as explicitly as possible, 
• - ■ •■ a. High caloric diet—State number 
of calories desired, 
. b, High carbohydrate-low fat diet— 
■ • total calories 2000 or 2500 
■ " B. Purpose’ ‘--Supply definite information to dietician 
and diet cock—reduce chance for errors 
C. Care and preparations should be the responsibility 
of dietician and cooks 
1, Care in correctness of diet 
2, In proper preparation of food 
3 • It s pa lata bill ty 
4* Its appearance 
D. Control 
1, The ward officer should assume the re- 
sponsibility of inspecting diets served to 
his patients 
5 
III. Normal Diets 
A, Composition 
1. Average soldier in Army - calorie con- 
■' ' tent. - 3.500 to 4000 
2. Calorie ' requirement varies with type of 
work, or activity of body 
3. Based on body poundage the following is 
• < * «• 
* • • • • TYPE 0F r'0HK CAL, PER LB. OF 
t 
13UU X ' yJitJ- uri 1 
Bed rest , 12 
Light work.. ,15 
Moderate work 18 
Hard work 22 pine 
SCHEDULE 
MINUTES 
POINTS TO BE PRESENTED ANP PL N OF PRESENTATION 
5 
IV. Food element in normal diet 
A. Carbohydrates, proteins, and fats furnish about 
5QI the calories of diet 
1, Carbohydrates furnish about $0% of the 
diet 
2. Proteins furnish about 15% 
5* 
3. Fats furnish the rest 
V. Review nutritional elements 
A. Furnish energy Carbohydrates—■’•Sugars—Sugars 
Fats Butter Syrups 
Lard Fruits 
Cheese Starches—Flour 
Heat fats • Cereal 
Potatoes 
B. Build and repair body tissues 
1. Proteins 
C. Regulate body courses 
1. Vitamins 
2. Minerals 
3. water for bulk 
A, Residue for Bulk—Fruit, vegetables 
and fibrous mears 
11 
VI. D ie t a ry Requiremont s; 
A. Based on average person 
1, Average requirements in grams for full 
diet: 
Proteins 70-75 
Carbohydrates,...,300-350 
Fats ‘ 90-120 
Calcium .0.7 
Iron. 0,015 
phosphorus 1,2 
2. Under ordinary circumstances such a 
diet embraces adequate fat replacement, 
proteins for body repair and mainten- 
ance. 
■ 
B. The following if consumed daily should prevent 
dietary deficiencies; 
Neat - 3 to 3| oz, 
Nilk - 1 full pint 
Eggs - at least one, in some form 
Vegetables - 1 to 2 servings of a raw leafy 
vago tabu : . ve get able 
2 to 3 servings of starch vege- 
tables 
Fruit - 1 serving of raw, and 1 of cooked 
Butter - 1-| oz. 
Sugar - 2 oz, 
Cc Serving portion standard 
1. The following servings are accepted as 
standard throughout hospitals to avoid 
tiie wide divergence of opinion 
Bacon.,.,,, 3 strips 
Butter 1 square 
Bread 2 slices 
Cereal, Cooked - h cup 
Dry - 1 individual 
package jTiluE 
SCHEDULE 
MINUTES 
POINTS TO ir PRESENTED AND PLAN OF PRESENTATION 
Fruits; 
Cooked. *.*J- cup 
Raw, 1 medium size orange or its 
equivalent 
Jelly or Jam,...l tablespoon 
Meat c3” x 2y" x 1” 
Vegetables; 
Raw,,,.,.,l average tomato or equivalent 
Cooked....J- cup 
2. This all applied to normal diets - Not the 
variations 
a, Therapeuticsdiets'are merely modi- 
fications of normal requirements 
b, Special diets must fill the follow- 
in g re qul re me nt s ♦ 
1. Satisfy body demands for 
each disease or pathologi- 
cal demands 
2. Adequate’ to sustain nor- 
mal nutritional require- 
■ ments 
3. Prepared so that patients 
will be satisfied with the 
diet 
4. So prepared that forced 
feedings may be employed 
if needed 
D. Changes from the regular diet to special diet will 
undoubtedly cause great change in appearance of the 
tray even though caloric intake is the same or app- 
roximately the same 
E. These changes of the regular diet may be done by 
supplementing the regular diet with certain food - 
, or by limiting portions served—in most instances 
the menu must be changed to merit not only the de- 
sired caloric intake, but usually the consistency 
of the food must be altered. Sometimes it is nec- 
essary to substitute entirely-for items on the reg- 
ular menu. 
3 
1 
VII. Classification of diets' 
A. Liquid 
L Soft ' 
* C. Light 
D. Regular ‘ • 
E. Special or Therapeutic 
1, All these are constructed on the basis of 
the regular diet, liquid, soft, light and 
special diets are prepared in mid obtained 
from' the general diet kitchens - Regular 
, . diets only should be preapred in the main 
' kitchen. BE SURE THERE ARE PLENTY OF VIT- 
AMINS IN A SPECIAL DIET. 
5 
VIII. Liquid Diet 
A« Liquid diets are composed of fluids that are either 
liquid taken into the mouth or become so be- 
fore reaching the stomach* 
1. Those foods afford little residue or in- 
digestible material 
2. Must be easily digestible, free from 
irritating condiments and mechanical 
irritants„ 
3. Fed in small portions, 60-400cc TIME 
SCHEDULE 
MINUTES 
■ POINTS TO BE 
PRESENTED AID ’PLAN OF PRESENTATION 
4* Fed usually every 2 hours at least 6 to 8 
feedings daily 
5‘. Liquid diets can be made to run as high as 
2000 salaries 
B. Liquid diets are constituted from: 
1. Broths 
2. Malted Milk 
3. Gelatins 
4* Ice creams and Ices 
5. Custards and junkets 
C. In addition to serving a standard liquid diet at reg- 
ular times, it should be supplemented with a miniroiici 
of three additional feedings as follows; 
1. 10 AM - - 3 PM - - 8 PM 
a. Such supplemental feedings usually 
consist of milk, malted milk, egg- 
ncg,'vcftojcolate milk or grape juice 
D. Tube Feeding—A concentrated liquid diet so that pa- 
tient is fed as infrequently as possible. 
1. Tube diet formulae 
a. Milk 1000 grams 
b. Egg yolk. 4 " 
, c. Evaporated milk,.120 " 
d. £aro Syrup 200 »« 
e. Yeast - 2 cakes dissolved in 200cc 
hot water - Mix and cook in double 
boiler, cool, strain and add tomato 
juice 120 grams 
f. Cod Liver Oil...."14 ” 
5 
IX. Soft Diets 
A* Used in cases when it is desirable to eliminate 
or reduce mechanical irritation as much as possi- 
ble, Patients tire easily on this diet. Don’t 
keep them on it longer than is absolutely necess- 
ary. 
B. The soft diet must be; 
Soft, readily digestible and irritating 
residue small. Mostly used for tonvalejSL- 
cent cases, some intestinal disorders and 
certain stages of post operative cases, 
C. Soft diets are used as a bridge between liquid 
and regular, liquid and light, and liquid and 
special diet, 
D. Soft diets are constituted from the liquid diet 
plus; 
Cooked cereal puree of carrots 
toast " » asparagus 
cream toast »» »» lima beans 
soft cooked eggs *» »» string beans 
puree of spinach ” M Summer squash 
puree of peas « n baked white 
potatoes 
o 6 
X. Light Diet 
A. A stepping stone between soft and full or regular 
diet 
B. It is composed of easily digested foods and is low 
in indigestible residue 
C. Caloric intake’ is adequate and the supply of car- 
hydrates, protein and fat is liberal ■“*' - . • ' i . ■ • • " . * ' 
friTtpj 
SCHEDULE 
miUTES 
j POINTS TO BE PRESENTED■AND PLAN OF PRESENTATION , , . 
■ A *' 
D. It is obtained from all liquid and soft'diets plus 
Rice Clams 
; Macaroni ’ Bacon 
.. 2■ Spaghetti - # Chicken 
. T , . .Noodles ■ Turkey 
1 • -Meats Lamb chops 
Fish Roast Lamb 
Oysters etc* . 
5 
Zl. Regular Diet (General or full) 
.A. General 
The diet is very liberal, provides about 
. 2500 calories per patient0 The food is read- 
ily digestible, 
B. Regular 
Considered heavier, provides ,3000 to 3500 
c Meries 
1c Remember that it is the regular diet 
that forms a basis for all other diets, 
PART 11 • 
n 
I 
I. Ulcer ; : 
. 4A» Practically all ulcer dd.ets employ milk and cream in 
the beginning and progress by stages to soft cooked 
eggs, cereal, gruel, custards and vegetablespurees, 
2 
II* Bland Diets * ; : 
A* Used in gastro intestinal (d:- gestive. system) condi- . 
tions, and in recovery from many .diseases* Fruits 
and vegetables are to be well ’.cooked and only those 
used that contain a small, amount of indigestible 
residue. Must not contain fried, greasy, spiced or 
seasoned foods, nor must it contain stimulants as: a 
beverage. 
2 
t 
1 
III, Retention 
A; Usually prepared by nurse; use care in amounts 
served. Must be of consistency so as to be' aspir- 
ated if necessary 
B. Milk and cream likely to form large curds, must be 
diluted with other materials such as malted milk, 
chocolate or egg white 
CM Feedings limited to 200cc and repeated every two • 
hours. 
i 
o 
I 
1 
1 1 
o 
1 '• 
i 
1 
4 
IV, Anti-Constipation 
A- Diet for the 1st, 2nd, and 3rd months includes 
cooked fruits, cooked vegetables, coarse bread and i 
coarse cereals. 'Raw fruits and raw vegetables 
■added gradually after second month. 
V> High Caloric 
A. Energy content increasedv30 to 100$ by larger por- 
tions or concentrated'foods added such as cheese, 
butter, candy, jams.,' honey, etc. Number of meals 
eaten daily can he increased, * 
2 1 
1 
2 
1 
VI» Low Caloric 
A* Is a reducing diet, Is dangerous without 
supervision. Loss of weight not more,than 3 lbs, 
a week, 
VII, High Vitamin 
A, Is composed of foods known to be rich in vitamins 
known to be of value in maintaining health. Vita- 
mins A,B,C,D,E and G are known to be required. TIME 
SCHEDULE 
MINUTES 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION 
2 
VIII. Low Fat Diet 
A. Such diets may be used in the treatment of dis- 
eases of the liver and gall bladder. Avoid all 
fried and salty foods, butter, cream, mayonnaise 
and concentrated fats. All food contains some 
salt, but ’’salt free” means that salt must not 
be added 
2 
IX. Pellagra Preventive 
A. Patient lacks vitamin E-Complex. The proteins, 
fats and carbohydrates should be that of a healthy 
person and be constructed of foods rich in Vitamin 
”B”, such as Beef, Chicken, Liver, Pork, Rabbit, 
Salmon, Collards, Kale, Peas, Tomato juice, Turnip 
Greens• 
2 
X. Ketogenic 
A. Useful in epilepsy, priduced by incomplete combus- 
tion of ingested fats. Increase fats gradually and 
decrease carDehydrates 
B. Use freely, butter, oils, fats, cream. Avoid sugars 
starches. 
2 
XI. High Calcium 
A. Used in treatment of Rickets and Malnutrition. Vitamin 
”Dn diet combined with foods containing high calcium 
content. 
2 
XII» Cardiovascular-Renal 
A. Very important if ordered that diet be salt free 
and stimulants avoided. Butter must be salt ,|ree 
2 
XIII. Low Purin 
A. Purins found chiefly in meat and fish and are 
to be avoided. 
2 
XIV. Pernicious Anemia 
A. Diet should not be given up regardless of well 
being of patient, 
B. Total caloric intake equal to maintenance diet 
C. Protein increased 50% 
Fats reduced 50^ 
200 grams of calf or beef liver daily 
300 grams of fresh fruit and vegetables 
D. Calf or beef liver should be sliced and broiled. 
Chicken liver steamed. Do not soak liver before 
cooking and do not overcook. When cooked remove 
veins and chop in small pieces. 
3 
XV. Tuberculosis 
A. Diet is important in treatment when limited to 
lungs may interfere with consumption of food. 
Diet given in small feedings frequently when dis- 
ease is acute. After acute symptons have ceased, 
appetite increases. Patients sometime feel that 
stuffing with food and lots of cream hastens cure- 
not correct, this causes gastro intestinal upset, 
1, Limited to lungs 
2, Involvement of gastro intestinal tract 
3, Laryngeal involvement 
Special diets advised for all forms of tuberculosis. 
2 
XVI. Pre-Operative Diet 
A. Patient should have fluid in tissues and well 
nourished, but no food in stomach when he comes 
to operating table. 
B. Post-Openative Diet 
Most cases require a special diet 
• ®J]E 
SCHEDULE 
POINTS TO BE PRESENTED AND PLAN OF PRESENTATION 
rirmTES 
o 
XArII. Dental Diet 
A. General 
1. 
Liquid 
2. 
Soft 
3. 
Special 
B, Extractions and fractures require diet for 
approximately 10 days 
* - 
2 
XVIII. Questions SUBJECT : Hospital Subsistence 
TITLE OF PERIOD ; Hospital Subsistence Accounts (2) 
TEXT REFERENCES : AR 40-590, AR 210-50, W 14-708-C1, VJD Cir. 
218, 219, 2 June 1944. 
INSTRUCTIONAL .-IDS : 
PERSONNEL : Officer Instructor. 
EQUIPMENT : Standard classroom equipment and mimeographed forms 
TRANSPORTATION ): 
REQUIRE ENTS ): None 
STUDENTfS EQUIPlLENT : Notebook and pencil. 
LESSON PLAN : 
PERIOD 2 HOURS (Duration) PUCE: Classroom 
TIME • 
SCHEDULE 
MINUTES 1 
POINTS TO US PRESENTED ~ND PUN OF PRESENTATION Lecture 
—r 
2 
i 
i 
i 
i 
1 
1 
I 
I. Introduction# 
A, Continuation of hospital subsistence accounts 
and forms, 
II. Guest Lop for Meals, 
n# Entries made by officer having guests, 
1, Number of guests, 
2„ Name, rank and serial number of the off- 
icer to be charged with the meal, 
B*. Billed with regular monthly statement at the 
prescribed rate, 
C, Used to record names of individuals who eat at 
the hospital in excess of the number of meals 
agreed upon—also for casuals (Cash). 
25 
III. Income and purchases Record 
A, Maintained by the individual in charge of the 
hospital mess. 
B, Sources of income will be the same as those 
provided in the Accounts Receivable Register, 
C, Expenses incurred will be the same as those 
in the Accounts Payable Register, 
D, Income. 
1, Registrar’s Daily Statement will 
furnish the basis, 
2, Daily Morning Report, 
3, Guest Log. 
E, Purchases. 
1, Entered under "Food Supplies Ordered" 
a. Basis will be on actual 
orders or current price lists. 
2. "Food. Supplies Delivered" 
a. Receipted delivery 
will become the basis if it 
is delivered at the actual 
billed cost, 
F, Gain or Loss Today, 
1, It will, be computed by deducting from 
the total of the Income accounts the 
value of "Food Supplies Ordered'1 for 
that day. Difference between the two 
will be entered as Gain or Loss for 
today, 
G, Adjusting entries will be made below the 
monthly totals of the Income and Purchases Record, 
10 
IV• Inventory Re cord• 
A, Maintained for each item of suppl; for use in TIME 
SCH33DULI 
MINUTE: 
S POINTS TO BE 
Pm.ii'' TED AND PLAN Or PRaJbE. lATxON 
1 
I 
1 
I r 
\ 
\ 
j 
i 
i c. 
1 
i 
i 
the hospital mess. 
1. Quantities ordered with the price per 
unit. 
2, Quantities received, 
3. Quantities issued, 
4, Balance on hand. 
Amount on hand will be listed at the end of 
each month, 
1. Physical inventory* ; 
2. Overage or shortage will be adjusted by 
entries in 11 Quantity Received” and nQuantity 
Iss ued” column, • 
Items on hand will be priced at current Quarter- 
master price list or at the most recent purchase 
prices if not included on price list, 
1, Difference between value of the inventory 
at the end of the month and balance of 
the "Inventory Account" in the general 
ledger will be entered in the general 
ledgers as a debit (decrease) to "Net 
‘.forking Capital" and as a credit (decrease) 
to ”Inventory", 
15 
. 
V, Vouchors 
A. 
15. 
j 
r 
i 
i 
1 
D, 
, 
Every transaction of the Hospital Subsistence 
Account involving the payment of money will be 
evidenced by a voucher. 
Any entry in the general ledger which did not 
result from entries in the Subsidiary registers 
will likewise be supported by vouchers. 
Payment to Quartermaster for supplies or to 
commerica1 vendors, * 
1, Vouchers will be attached to invoice, 
receipted delivery tickets or other 
documentary evidence of transaction. 
2, Cash purchases will be supported by, 
invoices and receipted delivery tickets— 
in the case of petty cash fund they .will 
be attached as subvouchers to the 
voucher executed to replenish the petty 
cash fund. 
Vouchers,will be numbered in a single series for 
each fiscal year beginning with 1 July 1944. 
10 
VI* Coinmuta 
A. 
tion of Rations 
W Form #351 or other appropriate forms will 
be used to secure payment from appropriated 
funds of amounts due on account of personnel 
for whom commutation is authorized. 
7 
VII. Invoices 
A. Billing patients and others 
B, Correspondence concerning any Invoices will 
be fastened to the invoice and filed, with 
invoic es, 
5 
VIII. Admission to Hospital 
A. Report of admission 
1. Prepared in triplicate by the Regis- 
trar 
a. Duplicate copy to Custodian 
of Hospital Subsistence 
Account TILS' 
SCHEDULE 
MINUTES 
POINTS TO ES PPJ35 ANTED AND PL.N OF PKSSH'ILTIOK 
3 
b. Triplicate to the individ- 
ual conducting the Hospital 
Mess 
IX. Field Rations 
15 
A. No commutation of ration for patients or the 
Ledica1 D etachment 
B. Guests may be messed and collections made in 
cash 
X. Statement of Hospital Subsistence Account 
A. Prepared in 3 copies at the end of each month 
1. Two copies will bo forwarded to the 
Commanding General of the Service 
Command 
a. One copy will be retained, 
the other forwarded to the 
Office of the Surgeon Gener- 
al. 
B. Net Working Capital of the Hospital Subsist- 
ence Account as of the last day of each month 
may not exceed $18 per authorized bed. 
1, The account may be more than $18 per 
authorized bod during the accounting 
period, 
2, Transfer of excess to the Post Hospi- 
tal Fund. 
C. Assets 
1, Cash on hand 
3 
2, Cash in bank 
3, Accounts receivable 
4, Food Inventory at cost 
D. Liabilities 
1, Accounts payable 
XI. Questions 3UBJECT ; Inspect ion Tour 
TITLE OP PERIOD : Inspection Tour 
TIL IT REFERENCES : TK 10-405, TM 10-205, AH 40-205 
INSTRUCTI ORAL ; 
PFR3OIL'LL ; Classroom Instructor, Inspecting Officer 
EQUIPMENT ; Mess inspection sheet 
TIL ill.3 P OPT AT I Oil ) ; 
ROQUmiENTS ) : None 
ETUDE IT *3 EQUIPMENT : Notebook and pencil, 
LE3S0N PLAN : 
• • • •PERIOD# • v •.HONRS (Duration} Mess Halls 
t ;ar.s 
SCHEDULE 
POBITS TO 2 
E PRESENTED iJID PLJI OF PRESENTATION Application 
MINUTES 
“Too 
I* iiii ins 
poetion tour will be made by class and will be con- 
ducted 
by one of the inspecting officers who is a member 
of the 
inspection staff. The purpose will be to show 
the cl 
ass exactly how a mess inspection is conducted. 
Member 
s of the class will be furnished with a set of 
common 
t sheets and a copy of the garrison grade sheet. 
The in 
spocting officer wil1 follow the SOP routine which 
is as 
follows: 
, First check will be made which is a preliminary 
chock and is principally a chock on sanitation and 
ness records. The first stages of food prepara- 
tion will also be checked at other time 
B* 
Further chocks will be made as the preparation of 
the meal progresses 
C. 
-- check will bo made at the tine the meal is 
being served to check serving and palatabdlity 
of food 
D. 
final chock will be made for edible;plate waste 
S. 
Methods of posting grades on grade sheet will be 
explained 
XI. A dis 
cuss ion will be conducted and any points about 
which 
there are questions will be explained by the 
inspector. SUBJECT ; Examination, 
TITLE OF PERIOD : Examination, 
Till'T REFERENCE : All previous references. 
INSTRUCTIONAL AIDS ; 
PERSONNEL : Classroom Instructor, 
EQUIPMENT : j,,’ir.eopraphed examination and blank paper. 
TRANSPORTATION 
REQUIRSLENTS : None. 
STUDENT’S EQUIPMENT : Pen or pencil. 
LESSON PUN : 
__PEEIOD 1 HOURS (Durat ion) PLACE: Gla ss room 
" 
aCHxUJULiii 
POINTS TO PI FRdSnNTED AND PLAN OF FP116 NUTATION Sxamination 
MINUTES. 
30 
The instructor must explain how the examination is 
to be written; what type of questions arc in the examin- 
ation and what typo of answers will be accepted. 
Under no circumstances will the instructor give aid 
to the student except to clarify a question. If a student 
has a question, he will come to the instructor, so as to 
eliminate any unnecessary noise or confusion in the class- 
room, 
Then a student completes the examination ahead of 
time, he will either sit quietly in his chair or take a 
"break" outside the classroom until all are finished and 
the one hour allotted time is completed. SUBJECT t Examination. 
TITLE OF PERIOD ; Examination, 
TEXT REFERENCE : All revious references, 
INSTRUCTIONAL AIDS t ' '' : A 
PERSONNEL : Classroom Instructor, 
EQUIPMENT : Limeographed examination and blank paper, 
TRANSPORTATION : . ' ;" 
REQUIREIviENTS . , s None.-* ‘ ' 
STUDENTS EQUUMEJfT : Pen or pencil. ‘J ' 
LESSON PLAN : 
_ PERICO l HOURS (Duration) PLACE; Classroom 
TIME 
SCHEDULE 
POINTS.TO BE PRESENTED AND PM OF PRESENTATION Examination 
.M.JNUTSS 
50 
The instructor must explain how the examination is 
to be written; what type of questions are in the examin- 
ation and what type of answers will be accepted. 
Under no circumstances will the instructor give aid 
to the student except to clarify a question. If a student 
has a question, he will come to the instructor, so as to 
eliminate any unnecessary noise or confusion in the class- 
room. 
When a student completes the examination ahead of 
time, he will either sit quietly in his- chair or take a 
"break" outside the classroom -until all are finished and 
the one hour allotted time is completed. SUBJECT ; Exanination. 
TITLE OF PERIOD : Examination. 
TEXT REFERENCE : All previous references, 
INbTRUCTIONAL AIDS ; 
PERSONNEL : Classroom Instructor. 
SQUIPUENT : Fimeographed examination and blank paper. 
TRANSPORTATION : 
REQUIREMENTS : None. 
STUDENT’S SQUIPMEMT: Pen or pencil. 
LESSON PLAN : 
PERIOD 1 HOURS (Duration) PLAGE: Classroom 
TB.® 
SCHEDULE 
MINUTES 
POINTS TO RE PRESENTED AND PUN OF PRESENTATION Examination 
50 
The instructor must explain how the examination is 
to be written5 what type of questions are in the examin- 
ation and what type of answers will bo accepted. 
Under no circumstances will the instructor give aid 
to the student except to clarify a question. If a student 
has a question* he will come to the instructor* so as to 
eliminate any unnecessary noise or confusion in the class- 
room. 
When a student completes the examination ahead of 
time* he will either sit quietly in his chair or take a 
"break" outside the classroom until all are finished and 
the one hour allotted time is completed. SUBJECT ; Examination ’ • 
TITLE OF PERIOD : Final Examination ■: 
TEXT REFERENCES ; All previous references 
INSTRUCTIONAL nIDS : • 
PERSONNEL : Classroom Instructor ; 
EQUIHIENT i mimeographed examination and blank paper 
TRANSPORTATION ) ; 
REQUIREMENTS ) s None 
STUDENT'S EQUIHIENT ; Pencil or pen 
LESSON PLAN j 
.....PERIOD..4...HOURS (Duration) PLACE? Classroom 
;Tin 
pGHSDULEI 
JIINUTES j 
■POINTS TO BE PRESENTED AflD PLAN OF PRES E; IT AT I Oil Examination 
1 200 
1 
The instructor will explain how the examination is to be 
written; what type of questions are in the examination and 
what type of answers will bo accepted. 
Under no circumstances will the instructor give aid to 
the student except to clarify a question* If a student has 
a question, ho will come to the instructor, in order to 
eliminate any unnecessary noise or confusion in the classroom. 
Wien a student completes the examination ahead of time,, 
he will either sit. quietly in his chair or take a ’’break” 
outside the classroom until all are finished. The remaining 
time will be spent in discussion of the questions in the 
j examination. SUBJECT ; Graduation 
TITLE OF PERIOD : Graduation 
TEXT REFERENCES : Hone 
INSTRUCT lOHiiL a IDS • ; 
PERSONNEL : Classroom Instructor 
EQUIPMENT ; Hone 
TFaHSPORTaTION ) : 
REQUI Rill SHI S ) : None 
STUDENTS EQUIE.IDHT ; None 
LESSON PLAN ; 
.... PERI OD -4,. HOURS (Dur at i on) PLaCE: 01 as s r oom 
t 'sm 
e 0 ij] ) uLilii 
IlL'IUTES 
potato to 
33 P.UB3ENTED AKD Pin!! OF PISSEPTET101] Graduation 
200 
I. Short 
review of course 
„ The instructor should review briefly the broad 
aspects of the various subjects covered in the 
past four weeks„ 
B 
* The officers vd.ll apain be impressed with the 
responsibility of the job they have been trained 
to do 
II. Turn 
in Texts 
u. All texts> whites, and other property that the 
officers have been issued on hand receipts will 
be returned.