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Spc. Marissa Castaneda, a food service specialist, 126 Transportation Company, 82nd Sustainment Brigade, prepares potato wedges during the Active Army Field Kitchen Competition for the Philip A. Connelly Award here, Nov. 9. The process is called progressive cooking and it helps to maintain hot and fresh food during the time the team has to serve soldiers lunch.
| Date Taken: | 11.09.2010 |
| Date Posted: | 11.17.2010 10:40 |
| Photo ID: | 341019 |
| VIRIN: | 101109-A-9898L-037 |
| Resolution: | 1769x2704 |
| Size: | 1.15 MB |
| Location: | FORT BRAGG, NC, US |
| Web Views: | 39 |
| Downloads: | 3 |
This work, Back to kitchen basics [Image 2 of 2], by Bethany Huff, identified by DVIDS, must comply with the restrictions shown on https://www.dvidshub.net/about/copyright.
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