Among them are chefs, chefs, breeders and breeders. Their leaders are the company quartermaster and the deputy company commander. The task of the caterer is to go out to buy food according to the menu every day, and purchase rice, noodles, grain and oil, as well as main and non-staple food materials such as soy sauce, vinegar, sugar and salt.
The task of the breeder is to build one or several pens to raise sows, pigs and piglets, and to use the surplus grain in the army's life and the vegetables and fruits obtained from the army's labor during the rest time to raise a large number of finished pigs for the army to eat, so as to improve the army's life and enhance its combat effectiveness.
Extended data:
There is a very important unit in the battle sequence of our army, and no unit can leave it. This unit is the cooking soldiers, and their place is called the cooking squad. As the saying goes, the soldiers and horses have not moved, and the food and grass go first.
If the logistical support work is not done well, no army can have combat effectiveness. Relatively speaking, the cooking squad is special and is one of the front-line logistics arms.
In fact, every soldier must be equipped with a gun when he joins the army, and so must the cookhouse squad. In the battle sequence of our country, the cooking squad belongs to the combat troops and the cooking squad of the grass-roots field company. In addition to learning more professional skills at ordinary times, other basic and normal combat teams are the same.
Cooking classes usually only bring more equipment than combat classes, not less than combat classes. When the grass-roots company usually shoots training, the cooking class needs to participate, and the requirements are the same as those of the combat class.
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