Food

1.

1 point

The expanded flight kitchen is designed to serve meals for personnel

working on the flight line

assigned to the hospital

who can't leave the duty section due to mission requirements

on quarters

2.

1 point

When is the fiscal year inventory conducted?

November 30

September 30

October 30

December 30

3.

1 point

What is a good tip to remember when applying progressive cooking?

Open canned items only as needed

Only prepare all the food items when directed by the dining facility manager

Prepare all the food items as quickly as possible

Make sure you measure all the ingredients

4.

1 point

What are the two types of Department of Defense (DOD) meal rates?

Discount and normal

Discount and standard

Standard and special

Standard and normal

5.

1 point

According to the preface to the World Wide Menu, what is mandatory for omelets and scrambled eggs?

Use liquid-style reduced cholesterol eggs

At least six choices available

Omelets must be cooked to order, scramble eggs can't be pre cooked

Use fresh eggs whenever possible

6.

1 point

What is not the proper way to thaw frozen food?

completely submerged under water

at room temperature for more than 6 hours

in a microwave as a part of the cooking process with no interruption of the progress

under controlled thawing temperatures

7.

1 point

What factor is controlled under the principles of HACCP guidelines?

Waste prevention

Personal hygiene

Food borne illness risk

Food and water security

8.

1 point

What are the benefits of progressive cooking?

Improves customer satisfaction and speeds up customer flow

Standardization of serving sizes and determination of peak feeding periods

Improves use of food, time, and personnel

Better use of leftovers and dining facility money

9.

1 point

What is the goal of the flight menu program?

variety of healthy items delivered by flight kitchen personnel

choice of frozen menu items in a quality packaging system

to provide nutritious meals that are attractively packaged

variety of prepackaged foods in an inexpensive packaging system

10.

1 point

Symptoms of food infection usually occurs how quickly?

1-2 hours

4-12 hours

6-24 hours

2-4 hours

11.

1 point

Within how many hours after being issued must a sandwich meal be consumed?

6

4

8

2

12.

1 point

We use clean, galvanized containers in the dining facility to

make coffee

store dry foods

marinate chicken

mix lemonade

13.

1 point

Which is not a criterion for which managers can change core menu components?

Provide choices to accommodate religious observances

Adjust stock levels to take advantage of vendor seasonal sales

Satisfy the preferences of your guests

Add culturally diverse or specialty meals, or increase menu variety

14.

1 point

Who determines whether a special physical inventory is taken at any other time during the month?

Storeroom manager

Food service section chief (FSSC)

Resource flight chief (RFC)

Sustainment flight chief

15.

1 point

What is one of the biggest problems facing managers in food service facilities?

Communications

Lack of meetings

Managing shifts

Training personnel

16.

1 point

When planning special events, what should you look for?

Look up menus of the World Wide Menu

Look up justification on the Corporate Food Service

Whether this event is in conflict with another event

Guest preference for the event

17.

1 point

At what temperature must fresh meats and poultry be stored?

36-40 F

38-42 F

40-44 F

32-36 F

18.

1 point

How many days worth of emergency rations (meals ready to eat) are authorized units allowed to purchase?

Three

One

Four

Two

19.

1 point

Who conducts a full physical inventory at the end of the fiscal year?

Storeroom clerk

Non-food service personnel

Services commander

Services shift leader

20.

1 point

How many hours does the onset of food intoxication (food poisoning) illness occur?

2-4 hours

1-2 hours

4-6 hours

6-8 hours

21.

1 point

Which meal menu can be changed to support the corresponding holiday?

Christmas

4th of July

Thanksgiving

Air Force Birthday

22.

1 point

What is the cardinal rule for stock control?

Last in, first out (LIFO)

First in, first out (FIFO)

Follow the production log

First in, last out (FI)

23.

1 point

Where do threats to food and water assets come from?

Dissatisfied patrons

Hate groups

Public health

Subsistence vendors

24.

1 point

Who designates, in writing, the personnel who have access to the storeroom?

Squadron commander

Food service section chief (FSSC)

Resource management flight chief (RMFC)

Facility manager

25.

1 point

Who can allow off-base civilians, noncombatant evacuees, and family members evacuated from other DOD installations to eat in the base dining facilities during emergencies?

MAJCOM commander

Services commander

Installation commander

Food services officers

26.

1 point

What should shift leaders accomplish to start their day?

Complete AF form 977, Food Facility Evaluation

Mentoring and training

On the job training

Complete AF Form 1119-1 Manual Monthly Monitor Report

27.

1 point

Which meal type service has a set meal rate plus the operational charge?

Buffet

Traditional

A la carte

Holiday

28.

1 point

For end of fiscal year inventory, who signs the Edit List Count Sheet, certifying the inventory is correct?

Food service manager and individual who conducted the inventory

Food service manager and food service officer (FSM/FSO)

Disinterested personnel and storeroom personnel

Storeroom personnel and dining facility manager

29.

1 point

During a long flight, for which meal can you serve a sandwich meal?

Lunch and dinner

The first meal

Breakfast and lunch

The last meal

30.

1 point

Who does not utilize the production log?

Prime Vendor representative

Facility manager

Storeroom personnel

Shift leader/personnel

31.

1 point

According to the minimum meal standards, which is appropriate to serve on a night menu?

Fresh made entrees from that day's main line lunch menu

Fresh made entrees from the preceding dinner menu

Have a minimum of two entrees from any source

Leftover entrees from the preceding dinner menu

32.

1 point

At what temperature should frozen foods be thawed at?

40 F or below

30-35 F

20-25 F

50 F or above

33.

1 point

When is a high-protein, low residue meal not available to aircrews?

for an upcoming flight of six hours or longer

for a flight involving the use of pressure suits

for post-flight meals if the flight is resumed within 48 hours

for flights with space restrictions

34.

1 point

At least how many weeks in advance of the menu date does storeroom personnel review a production log?

3

1

4

2

35.

1 point

How many inches above the floor should semi-perishable subsistence be stored?

6

12

9

3

36.

1 point

If it is not feasible to obtain signatures in the base dining facilities during emergencies, who certifies the number of meals furnished?

Food Service Officer

Installation commander

Mission Support Group Commander

Force Support Commander

37.

1 point

In non-automated facilities, what is used to record all transfers?

AF Form 3516, Food Service Inventory Transfer Receipt

Transfer Reconciliation Report

AF Form 3514, Inventory Count Worksheet

Transfer History Report

38.

1 point

How many large menus are offered for flight meals according to the WWM preface?

9

11

5

7

39.

1 point

Who is the responsible person that initials the delivery ticket to acknowledge the changes if subsistence has been added or deleted?

food service officer

storeroom personnel

shift leader

dining facility manager

40.

1 point

What does the record keeping system in a HACCP document?

The effectiveness of the Critical Control Points

The days and meals periods that HACCP is used

Effective corrective actions

That an ongoing, effective system is in place

41.

1 point

What is the key to a successful food service operation?

Proper budgeting for equipment

New equipment in the kitchen

Properly trained and effective supervisers

One hundred percent manning of personnel

42.

1 point

Where can you find the dollar value of the opening inventory?

On-hand summary

Inventory count sheet

Sales offset report

Cash reconciliation report

43.

1 point

When producing large quantities of food, what is the most important management device?

Planning

Proper serving techniques

Progressive cooking

Waste control

44.

1 point

Enlisted members receiving the meal portion of per diem are authorized to use the dining facility

as cash-paying customers

at the installation commander's discretion

at no charge

when the installation commander determines other facilities are not available

45.

1 point

The operational advantages of the cyclic menu in menu planning include

allowing customers to plan their meals in advance

providing flexibility in menu planning

providing food service personnel additional time for themselves

allowing managers time to devote to the customers

46.

1 point

At what temperature must fresh fruits and vegetables be stored?

55-60 F

50-55 F

45-50 F

40-45 F

47.

1 point

A good menu is

practical and cost effective

simple and eye appealing

acceptable and eye appealing

practical and acceptable

48.

1 point

Into what three groups are food born illnesses divided?

Natural or chemical poisons, food borne intoxication, and cyanide poisoning

Natural or chemical poisons, cyanide poisoning, and food borne infection

Natural or chemical poisons, food borne intoxication, and food borne infection.

Food born intoxication, food borne infection, and cyanide poisoning

49.

1 point

Who may authorize permanent party officers to eat in the enlisted dining facilities?

Food service officer (FSO)

Dining facility manager

Installation commander

Squadron commander

50.

1 point

When are internal physical inventories conducted?

After receiving an order

When a discrepancy is discovered

Weekly

Every 2 weeks