CULINARY SPECIALIST (CS) - Navy Tribe
CULINARY SPECIALIST(CS)Training ManualNAVEDTRA 15008S/N 0504LP1107084December 2010NOTICE: For content issues, contact the servicing Center of Excellence:Center for Service Support (401) 841‐1057 or DSN: 841‐1057
Although the words "he," "him," and "his" areused sparingly in this course to enhancecommunication, they are not intended to begender driven or to affront or discriminateagainst anyone.DISTRIBUTION STATEMENT A: Approved for public release; distribution is unlimited.Rev. DEC 2010i
Sailor's Creed"I am a United States Sailor.I will support and defend theConstitution of the United States ofAmerica and I will obey the orders ofthose appointed over me.I represent the fighting spirit of theNavy and those who have gone beforeme to defend freedom and democracyaround the world.I proudly serve my country's Navycombat team with honor, courage andcommitment.I am committed to excellence and thefair treatment of all."Rev. DEC 2010ii
THE UNITED STATES NAVYGUARDIAN OF OUR COUNTRYThe United States Navy is responsible for maintaining control of the seaand is a ready force on watch at home and overseas, capable of strongaction to preserve the peace or of instant offensive action to win inwar.It is upon the maintenance of this control that our country's gloriousfuture depends; the United States Navy exists to make it so.WE SERVE WITH HONOR, COURAGE, AND COMMITMENTTradition, valor, and victory are the Navy's heritage from the past. Tothese may be added dedication, discipline, and vigilance as thewatchwords of the present and the future.At home or on distant stations, we serve with pride, confident in therespect of our country, our shipmates, and our families.Our responsibilities sober us; our adversities strengthen us.Service to God and Country is our special privilege. We serve withhonor.THE FUTURE OF THE NAVYThe Navy will always employ new weapons, new techniques, andgreater power to protect and defend the United States on the sea,under the sea, and in the air.Now and in the future, control of the sea gives the United States hergreatest advantage for the maintenance of peace and for victory inwar.Mobility, surprise, dispersal, and offensive power are the keynotes ofthe new Navy. The roots of the Navy lie in a strong belief in the future,in continued dedication to our tasks, and in reflection on our heritagefrom the past.Never have our opportunities and our responsibilities been greater.Rev. DEC 2010iii
Center for Service SupportACKNOWLEDGEMENTSThe Center of Service Support (CSS), Newport, RI would like to acknowledge assistance ofthe following personnel in writing this NRTC:CSCM (SW/AW) Carol AndersonNFMT NorfolkCSCM (SW/AW) Michael CarterNFMT NorfolkCSCS (SW) Catrina CainNFMT NorfolkCSCS (SS/SW) John HarrisonNFMT MayportCSCS (SW/AW) Nathan JiggettsNFMT NorfolkCSCS (SW/AW) Nathaniel Jiggetts ATG NorfolkCSCS (SW/AW) Edgar MorenoATG San DiegoCSCS (SW) John PalermoNFMT MayportCSCS (SW/AW) Marco PhiferATG NorfolkCSCS (SW) Karl ShannonNFMT Pearl HarborCSCS (SW) Doug ShultzNFMT San DiegoCS1 (SW) Bryant HillNaval Base Point LomaCS1 Christal DobbsUSS RONALD REAGAN (CVN-76)CS1 (SW) Edwin JavierCSS San DiegoCS2 (SW/AW) Idalia AlanizUSS RONALD REAGEN (CVN-76)CS2 (SW/AW) Allan SazonNaval Base San DiegoCS2 (SS) Joseph WhiteUSS TOPEKA (SSN-754)Rev. DEC 2010iv
RTM Development Group personnel who provided direct support for this RTM:Mr. Richard PriceNRTC Model Manager/Conference FacilitatorMs. Jackie CayerEditorMr. Richard RangelEditorCSCS (SW) Scott SpencerCSS Training ManagerCSC (SS) Ken HollarCSS Training ManagerThe Model Manager for this RTM is Center for Service Support Newport, RI DSN 841-1057Rev. DEC 2010v
PREFACEAbout this course:This is a self-study course. By studying this course, you can improve your professional/militaryknowledge, as well as prepare for the Navy-wide advancement-in-rate examination. It containssubject matter about day-to-day occupational knowledge and skill requirements and includes text,tables, and illustrations to help you understand the information. An additional important feature of thiscourse is its reference to useful information in other publications. The well-prepared Sailor will takethe time to look up the additional information.By enrolling in this self-study course, you have demonstrated a desire to improve yourself and theNavy. Remember, however, this self-study course is only one part of the Navy training program.Practical experience, schools, selected reading, and your desire to succeed are also necessary tosuccessfully round out a fully meaningful training program.COURSE OVERVIEW: In completing this non-resident training course, you will demonstrateknowledge of the subject matter by correctly answering questions on the following subjects: Themilitary postal service, designations and terminations, mail packaging and acceptance, domestic mail,international mail, registered mail, finance, handling and transportation, claims and inquiries, directoryservice, equipment and supplies, official mail, audits, reports and inspections.THE COURSE: This self-study course is organized into subject matter areas, each containinglearning objectives to help you determine what you should learn along with text and illustrations tohelp you understand the information. The subject matter reflects day-to-day requirements andexperiences of personnel in the rating or skill area. Also, it reflects guidance provided by EnlistedCommunity Managers (ECMs) and other senior personnel, technical references, instruction, etc., andeither the occupational or Naval standards, which are listed in Manual of Navy Enlisted Manpowerand Personnel Classifications and Occupations Standards, NAVPERS 18068.THE ASSIGNMENTS: The assignments that appear in this course are designed to help youunderstand the material in the text.COURSE OBJECTIVEThe objective of this course is to provide Culinary Specialists (CS) with occupational information.INSTRUCTIONS FOR TAKING THE COURSE ASSIGNMENTSThe links and material that you are to study are included in each chapter. Study the material and linkscarefully before attempting to answer the questions. Pay close attention to tables and illustrations,and read the information in the links.Rev. DEC 2010vi
SELECTING YOUR ANSWERSRead each question carefully, and then select the BEST answer. You may refer freely to the text. Theanswers must be the result of your own work and decisions. You are prohibited from referring to orcopying the answers of others and from giving answers to anyone else taking the course.SUBMITTING YOUR ASSIGNMENTSTo have your assignments graded, you must be enrolled in the course with the Non-Resident TrainingCourse Administration Branch. Following enrollment, there are two ways of having your assignmentsgraded:Use the Internet to submit your assignments as you complete them.Send all the assignments at one time by mail to CPPD, NRTC.Grading on the Internet: Advantages to Internet grading are as follows:You may submit your answers as soon as you complete an assignment.You get your results faster.In addition to receiving grade results for each assignment, you will receive course completionconfirmation once you have completed all the assignments.To submit your assignment answers via the Internet, go to the following site:https.//www.courses.netc.navy.milGrading by Mail: When you submit answer sheets by mail, send all of your assignments at one time.Do NOT submit individual answer sheets for grading. Mail all of your assignments in an envelope,which you either provide yourself or obtain from your nearest Educational Services Officer (ESO).Submit answer sheets to the following:Commanding OfficerCenter for Personal and Professional DevelopmentATTN: VOLED Det. (NRTC)6490 Saufley Field RoadPensacola, FL 32509Answer Sheets: Each course includes an answer sheet for your assignments. If you are going tomail in your answer sheets, please make copies of the included answer sheet. Explanations forcompleting the answer sheets are on the answer sheet.Follow the instructions for marking your answer on the answer sheet. Be sure that blocks 1, 2, and 3are filled in correctly. This information is necessary for your course to be properly processed and foryou to receive credit for your work.Rev. DEC 2010vii
COMPLETION TIMECourses must be completed within 12 months from the date of enrollment. This includes time requiredto resubmit failed assignments.PASS/FAIL ASSIGNMENT PROCEDURESYou will be given the opportunity to resubmit failed assignments. You may resubmit failedassignments only once. Internet students will receive notification when they have failed anassignment; they may then resubmit failed assignments on the Web site. Internet students may viewand print results for failed assignments from the Web site. Students who submit by mail will receive afailing result letter and a new answer sheet for resubmission of each failed assignment.COMPLETION CONFIRMATIONAfter successfully completing this course, you can download a copy of your letter of completion on theNRTC Web site:https://www.courses.netc.navy.milRev. DEC 2010viii
STUDENT FEEDBACK QUESTIONSWe value your suggestions, questions, and criticisms on our courses. If you would like tocommunicate with us regarding this course, we encourage you, if possible, to use e-mail. If you writeor fax, please use a copy of the Student Comment form that follows this page.For subject matter questions:Contact the Center for Service Support, Newport, RIEmail: NWPT CSS RTM@navy.milPhone: 401-841-1057 or DSN 841-1057For enrollment, shipping, grading, or completion letter questions:Email:NRTC@navy.milPhone: Toll Free 1-877-264-8583Comm: 850-452-1511DSN:922-1511FAX:850-452-1370(Do NOT fax answer sheets.)ADDRESS:Commanding OfficerCenter for Personal and Professional DevelopmentATTN: VOLED Det. (NRTC)6490 Saufley Field RoadPensacola, FL 32509Privacy Act Statement: Under authority of Title 5, USC 301, information regarding your militarystatus is requested in processing your comments and in preparing a reply. This information will not bedivulged without written authorization to anyone other than those within DOD for official use indetermining performance.Rev. DEC 2010ix
Students' CommentsCourse Title:NAVEDTRA: Date:We need some information about you:Rate/Rank and Name:Command/Unit:Street Address:City:State/FPO:Zip:Email Address: DSN:Your comments, suggestions, etc:Rev. DEC 2010x
TABLE OF CONTENTSCHAPTERPAGE1. Food Service Administration . . 1-12. Nutrition and Menu Planning. . . 2-13. Food Service Management . . 3-14. Receipt, Inspection, Expenditures and Storage of Food Items . 4-15. Sanitation . 5-16. Food Service Equipment . 6-17. Food Preparation . . . 7-18. Breads and Desserts . 8-19. Stateroom/Wardroom Service. . . 9-110. Field Messes and Battle Feeding . 10-1Appendix IAcronyms Used to Develop the TRAMAN Appendix I-1Appendix IIReferences Used to Develop the TRAMAN Appendix II-1Assignment 1- Chapter 1. . AS1-1Assignment 2 – Chapter 2, 3, 4. AS2-1Assignment 3 – Chapter 5 . AS3-1Assignment 4 – Chapter 6 . AS4-1Assignment 5 – Chapter 7,. .AS5-1Assignment 6 – Chapter 8. . .AS6-1Assignment 7 – Chapter 9, 10 . .AS7-1Rev. DEC 2010xi
Rev. DEC 2010xii
CHAPTER 1FOOD SERVICE ADMINISTRATIONLearning Objectives:: Upon completion of this chapter, you should be able to do the following:— Identify the function and responsibilities within the chain of command and support activities as required to understand the task or function of Food Service Administration.— Identify the function and the Stockage Objectives.— Discuss Low Limit.— Discuss High Limit.— Discuss the importance of having a well-arranged serving line.— Define the meaning “Merchandizing.”— Discuss the importance of having an adequate number of the proper serving utensils.— Discuss the importance of have good customer service skills.INTRODUCTIONAs a Culinary Specialist (CS) you will have direct working relationships with the Supply Officer,Food Service Officer (FSO), other supervisors and subordinates. Your success is largely determinedby your ability to develop strong working relationships with these people. Just as you should supportthe workers in your group, so too you should turn to your Supply Officer, FSO and other supervisors inyour division for their support in making your job more effective. You will earn the support of thesepersonnel through cooperation and willingness to assist others, through earnest efforts to do your jobwell and through constant efforts to improve yourself, your organization and the ship or station towhich you are attached.This chapter discusses the use of your administrative skills in procuring food items, using foodservice cost control procedures and maintaining accountability.PROCUREMENT of FOOD ITEMSAlthough the Supply Officer or Food Service Officer (FSO) is responsible for procuring of fooditems, in some instances, you must perform these duties. In either case, your experience, your knowledge and your planned menus will be extremely valuable when preparing requisitions.A thorough knowledge of the mechanics of procurement is essential. Each phase will be discussed and explained in this chapter. However, before any thought is given to the actual preparationof requisitions and purchase orders, you should determine your needs. This cannot be done on thespur of the moment. You should know what stocks are on hand, how much can be loaded in each storage space and when to order.Whatever you procure must be receipted for, inspected and stored. Prior planning and preparation will eliminate confusion, disorganized storage spaces and the resultant survey of spoiled fooditems.Rev. DEC 20101-1
CS: Foodservice Administration, Chapter 1.This portion of the chapter is intended to help you find the answers to such questions as thefollowing:What items should I consider to develop a balanced loadHow do I establish the stockage objective and determine the provision requirements for myship or stationWhat catalog should I use when purchasing or requisitioning food itemsWhen requisitioning from other Navy activities, what paper work do I submitWhat should I do with unsatisfactory food itemsWhat are my duties in connection with underway replenishmentWhere in the freeze box should pork, veal, lamb, poultry and fish be storedThe fleet cannot stay at sea without food. You are responsible for ensuring maximum endurance capability of your ship.During the past few years, several crises have arisen that required ships to report to their stations on extremely short notice. At other crucial periods in the future, similar action may be required.DETERMINING PROVISIONS REQUIREMENTSGeneral Regulations and rules apply to all purchases of food items, Local Purchases, Transfers from Ship’s Stores and Underway Replenishment.BALANCED LOADYou should aid the FSO in developing a balanced load by using the menu as a daily tool. Awell-developed cycle menu, in conjunction with a frequency chart of major menu items, will aid in determining balanced load requirements. When deployed, you will want to keep a close check on inventories to make the best use of your remaining stocks.Remember that you cannot establish your food item endurance loads based on formulas andgraphs alone. Apply common sense and good judgment to the problem.If you have usage data that was generated during extended un-replenished operations, youhave ideal information to use in planning your endurance load. However, if the only available data represents usage during replenishment operations or when normal liberty was granted, the data does notreflect requirements for true endurance conditions. However, such data can be helpful in decidingwhat foods to include in your endurance load list. When local usage data is applicable and usage datafrom a ship of the same class is not available for use in planning load lists, refer to the SubsistenceEndurance Base (SEB) in the NAVSUP P-486. This guide is also a helpful tool for CSs who have hadlimited experience in planning load lists. The Navy Food Service, NAVSUP P-476 (a quarterly foodservice publication), also includes articles on endurance loading.STOCKAGE OBJECTIVESThe stockage objective for food items should be the total of the operating level plus the safetylevel in terms of days of supply (Figure 1-1). The operating level of supply is the amount of materialrequired to sustain operating requirements between replenishment periods. The safety level of supplyis generally the quantity required to be on hand, in addition to the operating level, to permit continuedoperations if a minor interruption of normal replenishment or unpredictable fluctuations in demand ocRev. DEC 20101-2
CS: Foodservice Administration, Chapter 1.cur. Stockage objectives for ships are issued by the appropriate type commander. Stockage objectives for food items for activities in Alaska, Hawaii and overseas are issued by the fleet commandersthrough their logistics agents.Continental United States (CONUS) activities maintaining inventories of food items in end-useaccounts, who requisition and stock food items under the appropriation Operation and Maintenance,Navy (O&MN) Subsistence Account, as authorized by the Naval Supply Center (NAVSUP), shoulduse the stockage levels recommended in the NAVSUP P-486.A low limit and a high limit should be established for each item of stock at the beginning ofeach quarter.Operating levelThe quantity of material needed tosustain operations between replenishmentAverage endurance level is thequantity of material normally required to be on hand to sustainoperations for a stated periodwithout augmentation. It is alsothe safety level plus one-half ofthe operating level. (plus)Safety levelThe quantity needed for continuousoperations in the event normalreplenishment is interrupted orto meet unpredictable fluctuations in demand (equals)Stockage objectiveThe maximum quantity of materialto be maintained on hand tosustain current operationsLow limit (reorder point) is the stockposition which signals the needto initiate replenishment action.It includes the sum of stocksrepresented by the safety leveland the order and shipping time. Order and shipping timeRepresents the quantity of materialthat will be consumed during theinterval between submission ofrequisition and receipt of material (procurement lead time) Requisitioning objectiveThe maximum quantity of materialto be maintained on hand andon order to meet current operational requirementsHigh limit includes the sum ofstocks represented by the operating level, the safety level andthe order and shipping time.Figure 1-1, Stockage objective for food items.Low LimitThe low limit is the stock position that signals the need to begin replenishment action. Therewill be no low limit for perishable subsistence items except when that item has a storage life greaterthan the high limit number of days’ endurance established by the fleet or type commander.Rev. DEC 20101-3
CS: Foodservice Administration, Chapter 1.High LimitThe high limit is the maximum quantity of subsistence to be maintained on hand to sustain current operations. The high limit for perishable subsistence items will not exceed the storage life of thatitem times the total quantity from the previous accounting period less surveys and transfers divided bythe last three accounting periods.DETERMINING PROVISIONS REQUIREMENTSYou are always required to have enough food items on board to provide for a specific period.This means enough food to provide
CULINARY SPECIALIST (CS) Training Manual NAVEDTRA 15008 S/N 0504LP1107084 December 2010 NOTICE: For content issues, contact the servicing Center of Excellence: Center for Service Support (401) 841‐1057 or DSN: 841‐1057
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