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U.S. Army Spc. Deana Downer (left), a culinary specialist assigned to 3rd Squadron, 39th Cavalry Regiment, 3rd Brigade Combat Team, 10th Mountain Division, demonstrates to Sgt. 1st Class Antonio (right), senior culinary non-commissioned officer for 710th Brigade Support Battalion, 3rd Brigade Combat Team, 10th Mountain Division, proficiency in using the food scale at the Patriot Inn dining facility, Fort Polk, Louisiana, October 15, 2020. Weighing food is one of the methods used to keep track of inventory consumed at the dining facility. (U.S. Army photo by Staff Sgt. Ashley M. Morris)
| Date Taken: | 10.15.2020 |
| Date Posted: | 10.26.2020 17:31 |
| Photo ID: | 6402855 |
| VIRIN: | 201015-A-DX878-107 |
| Resolution: | 6614x4474 |
| Size: | 20.27 MB |
| Location: | FORT POLK, LOUISIANA, US |
| Web Views: | 10 |
| Downloads: | 4 |
This work, Culinary specialists conduct dining facility operations [Image 9 of 9], by SSG Ashley Morris, identified by DVIDS, must comply with the restrictions shown on https://www.dvidshub.net/about/copyright.
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