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QM CATEGORY INDEX
For 8i/nop8i» see page No.
Mess Sanitation
TF 8-2295 (25 min— 1956) 376
Unit Messing in the Field— Part I— The Mobile Kitchen
GF 10-33 (9 min— 1957— Film Reference) 234
Unit Messing in the Field— Part II— Field Operation
TF 10-2454 (14 min— 1957— Film Reference) 394
Consolidated Messing Operations
TF 10-1583 (14 min— 1949— Film Reference) 393
Ration Breakdown
TF 10-1654 (10 min— 1950— Film Reference) 393
The Preparation of Dehydrated Foods
TF 10-1870 (32 min— 1954— Color— Film Reference) 393
The Army Cook — Part I — Meat Cutting Tools and Equipment
TF 10-1 133 (20 min— 1943— Film Reference) 392
The Army Cook — Part II — Cutting a Hindquarter of Beef
TF 10-1134 (14 min— 1943— Film Reference) 392
The Army Cook — Part III — Cutting a Forequarter of Beef
TF 10-1135 (17 min— 1943— Film Reference) 392
Meat Cutting by Rail Method
MF 10-8551 (15 min— 1956) 250
Central Meat Cutting Plants
TF 10-1527 (17 min— 1950— Film Reference) 393
Individual Cooking — Part II — Cooking Meats, Fish, Fowl, Eggs, and Vegetables FS 10-139 (1944) 467
Individual Cooking— Part III— The Arctic
FS 10-140 (1944) 467
Individual Cooking— Part IV— The Jungle
FS 10-141 (1944) 467
Outfit, Cooking, Small Detachment
FS 10-163 (1945) 467
Cooking Methods and Terms
GF 10-35 (28 rain— 1958) 234
Principles of Cooking
MF 10-1303 (11 min — 1947 — Film Reference — Commercial Adaptation) 248
The Army Range No. 5
FS 10-118 (1943) 467
Baking in the Field— Field Expedients— Part I— Adaptation of the M1937 Range for Emergency Baking
FS 10-134 (1944) 467
M— 1937 Field Range Fire Unit— Part I: Principles of Operation— Part II: Maintenance
TF 10-1960 (36 min— 1955— Film Reference) 393
New Mobile Bakery Equipment
TF 10-1479 (23 min— 1949— Film Reference) 392
Refrigeration of Food — Part I — In the Field
FS 10-106 (1943). 467
144