(Ebook - English) Us Army - Cooking Course Qm 0456 - Pastry Baking.pdf

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SUBCOURSE
EDITION
QM0456
0
PASTRY BAKING
QM0456
PASTRY BAKING
EDITION 0
6 CREDIT HOURS
United States Army Combined Arms Support Command
Fort Lee, VA 23801-1809
SECTION I
INTRODUCTION
1.
SCOPE. This subcourse is an introduction to pastry baking in
garrison dining facilities and central pastry kitchens, and may be adapted for field
use. It deals with the preparation, baking, and finishing of pies, cakes, rolls,
cookies, and quick breads, and includes the detection and correction of possible
faults. This subcourse also deals with the sanitation and safety required in bakery
production.
2.
APPLICABILITY. This subcourse is an integral part of the Food
Service Specialist (94B10) Advance Individual Training Correspondence Course.
The subcourse is of interest to all cooks (MOS 94B10) preparing to become first
cooks and all first cooks (HOS 94B20) requiring initial or refresher training in the
tasks covered. Successfully completed, this subcourse will provide you with skills
in pastry baking required to be performed by a first cook.
3.
ASSISTANCE. A student inquiry sheet is bound into this booklet at
the end of the examination. The use and filling out of this form are explained on
the form itself.
4.
PROGRAM OF CONTINUING STUDY.
When you successfully
complete this subcourse, we recommend that you apply to take one or more of
the following.
a.
b.
c.
QM0348, Prevention of Food Poisoning.
QM0486, Bread Baking.
QM0563, Safety and First Aid.
i
CONTENTS
LESSON
1
2
3
4
5
APPENDIX
EXAM
TITLE
Health and Personal Hygiene Standards
Safety Standards
Preliminary Food Preparation
Prepare, Bake, or Fry Pastries
Fillings, Icings, and Glazing
Glossary of Baking Terms and Phrases
Pastry Baking
TOTAL
CREDIT
HOURS
PAGE
1
13
33
47
103
121
6
6
127
iv
LESSON 1
LESSON ASSIGNMENT
SUBJECT
TASK/TASK NO
CONDITION
Health and Personal Hygiene Standards.
Maintain health and personal hygiene standards/101-524-
1101.
You will be given problems and situations regarding
maintaining health and personal hygiene standards in a
garrison or field feeding facility.
You must analyze the problems and situations and choose the
correct solution. The problems and situations will reflect the
following performance measures:
1.
2.
3.
Identify personal hygiene and health standards that must
be observed by personnel who handle food.
Identify the procedures required to
conditions for good health are maintained.
insure
that
STANDARD
Identify procedures required to insure that good
personal hygiene standards are maintained.
1

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