Page 24 - gfs0718_Magazine

MILIT
MILITARY CULINARY AWARDS WRAP-UPARY CULINARY AWARDS WRAP-UP

CONNELL Y File and Kitchen Requisition Form (DA
Form 4552 in AFMIS)
In this category, specific procedural
aspects of dining facility operation are
evaluated. Judges consider how well
production schedules are prepared and
posted, review historical data of use by
supported diners, rate quality control,
check monthly earnings and expendi-
tures, assess record keeping and ensure
high-dollar and sensitive subsistence
items requisitions are made using proper
paperwork forms.
Two critical categories that are each
worth 200 points and account for 40
percent of the 1,000-point total score
are Food Preparation/Quality and Serv-
ing/Troop Acceptability.
ARMY RESERVE FIELD KITCHEN
In the Food Preparation/Quality
Winner: 724th Transportation Company, 103rd Sustainment Command (Expeditionary), category, judges rate teams in seven
377th Theater Sustainment Command, Bartonville, Ill. categories that range in value from 40
Commander: 1st Lt. Brigette Miller to 20 points. As the Army Food Program
Food Service Officer: Chief Warrant Officer 3 David Heady works to modernize, the highest point
Culinary Management NCO: Sgt. 1st Class Teresa Thompson value in the category goes to Innova-
tive Management/Production Schedule
Runner-Up: 442nd Quartermaster Company, 316th Sustainment Command (Expedition- Application, followed by Adherence to
ary), 377th Theater Sustainment Command, Bellefonte, Pa. Recipes, Progressive Cooking (Meat,
Starches, Vegetables and Sauces) and
Food Palatability at 30 points each. The
award a maximum of 80 points over six criteria: supervi- remaining point values in the category belong to Salads
sion of overall operation and MOS (Military Occupational and Dressings and Pastries and Proper Serving Tempera-
Specialty) proficiency are worth 25 points each; effective tures, 25 each, and Assembling, Measuring and Weighing
use of manpower and required publication for operations Ingredients, 20.
are worth 10 points each; and food protection program and Here, the criteria ask the judges to focus on how well
cost consciousness are worth five points each. dining facility managers encourage innovation by shift
Here, judges score how well managers and supervisors leaders and that menu items are prepared according to
lead culinary personnel across all phases of the operation, recipe cards, as well as that proteins, starches, vegetables
and if they are available to answer questions and take cor- and sauces are used in all food items whenever possible.
rective action as needed. Supervisors should demonstrate Serving/Troop Acceptability comprises eight criteria
good leadership techniques and set a positive example for with two valued at 40 each (Completeness of the Menu
personnel. on the Serving Line and Innovative Menu Development
MOS Proficiency scores how the training program is and Marketing) and rest at 20 each (Portion Control and
developing and that it is conducted according to IAW Plate Waste, Nutrition Program and Current Initiatives,
AR-30-22, DA PAM 30-22, TM 4-41, TB MED 530, STP Diner Acceptability (Pro/Con), Proper Procedures for Serv-
10-92G1-SM-TG and STP 10-92G25-SM-TG. All culinary ing Line Replenishment, Arrangement of Serving Line and
personnel also should be cross-trained and rotated in all Proper Use of Leftovers).
aspects of dining facility operations. This category tests that the serving line is checked by
Each team’s final overall score is determined by adding dining facility managers or shift leaders to ensure all items
the points it earned in each of the 10 category ratings. are prepared, properly merchandised and served. Judges
The maximum score a team can earn from each judge is also look for the menu to be properly posted and display
1,000 points. the calorie count of items offered so that diners can make
Dining Facility Administration earns a maximum cat- informed decisions.
egory rating of 75 points across six criteria. Preparation As nutrition gains a bigger focus in Army and military
& Closeout of Production Schedules earns each team 25 feeding, the Nutrition Program criteria scores teams on
points while the remaining five criteria are worth up to 10 the basic nutritional knowledge of culinary personnel and
points each. These criteria include Dining Facility Utiliza- training to assist them in implementing standards.
tion, Quality Control/Food Service Officer Responsibilities, Other Army Garrison dining facility evaluation criteria
Dining Facility Account Status, Dining Facility Records include Headcount Procedures, Food Safety/Protection,
24 GOVERNMENT FOOD SERVICE • JULY 2018