Food

1.

1 point

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

when the installation commander determines other facilities are not available.

as cash-paying customers.

at no charge.

at the installation commander's discretion.

2.

1 point

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

Installation commander.

Food service officer (FSO).

Dining facility manager.

Squadron commander.

3.

1 point

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

Discount and standard.

Standard and normal.

Discount and normal.

Standard and special.

4.

1 point

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

A la Carte.

Traditional.

Buffet.

Holiday.

5.

1 point

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

Services commanders.

MAJCOM commanders.

Food service officers.

Installation commanders.

6.

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.

Mission Support Group Commander.

Force Support Commander.

Installation Commander.

7.

1 point

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

Two.

Four.

One.

Three.

8.

1 point

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

Communication.

Lack of meetings.

Managing shifts.

Training personnel.

9.

1 point

What is the key to a successful food service operation?

One hundred percent manning of personnel.

New equipment in the kitchen.

Properly trained and effective supervisors.

Proper budgeting for equipment.

10.

1 point

What should shift leaders accomplish to start their day?

Mentoring and training.

Complete AF Form 1119-1, Manual Monthly Monitor Report

On-the-job training (OJT).

Complete AF Form 977, Food Facility Evaluation.

11.

1 point

Who does not utilize the production log?

Storeroom personnel.

Shift leader/personnel.

Prime vendor (PV) representative.

Facility manager.

12.

1 point

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

4.

3.

2.

1.

13.

1 point

The operational advantages of the cyclic menu in menu planning include

providing flexibility in menu planning.

allowing managers time to devote the customers.

providing food service personnel additional time for themselves.

allowing customers to plan their meals in advance.

14.

1 point

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

satisfy the preferences of your guests.

adjust stock levels to take advantage of vendor seasonal sales.

provide choices to accommodate religious observances.

add culturally diverse or specialty meal, or increase menu variety.

15.

1 point

A good menu is

practical and acceptable.

practical and cost effective.

simple and eye appealing.

acceptable and eye appealing.

16.

1 point

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

leftover entrees from the preceding dinner 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.

17.

1 point

according to the preface to the World Wide Menu (WWM), what is mandatory for omelets and scrambled eggs?

At least six choices available.

Omelets must be cooked to order, scrambled eggs can be pre-cooked.

Use liquid-style reduced cholesterol eggs.

Use fresh eggs whenever possible.

18.

1 point

Which meal menu can be changed to support corresponding holiday?

Thanksgiving.

Air Force Birthday.

Christmas.

4th of July.

19.

1 point

When planning special events, what should you look for?

Look up justification on the Corporate Food Service (CFS).

Whether this event is in conflict with another event.

Look up menus of the World Wide Menu (WWM).

Guest preference for the event.

20.

1 point

What is the goal of the flight menu program?

Variety of prepackaged foods in an expensive packaging system.

To provide nutritious meals that are attractively packaged.

Choice of frozen menu items in a quality packaging system.

Variety of healthy items delivered by flight kitchen personnel.

21.

1 point

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

7.

5.

11.

9.

22.

1 point

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

Lunch and dinner.

Breakfast and lunch.

The last meal.

The first meal.

23.

1 point

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

6.

4.

2.

8.

24.

1 point

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

For flights with space restrictions.

For a flight involving the use of pressure suits.

For an upcoming flight of six hours of longer.

For post-flight meals if the flight is resumed within 48 hours.

25.

1 point

The expanded flight kitchen is designed to serve meals for personnel

assigned to the hospital.

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

on quarters.

working on the flight line.

26.

1 point

What are the benefits of progressive cooking?

Better use of leftovers and dining facilities money.

Improves use of food, time, and personnel.

Standardization of serving sizes and determination of peak feeding periods.

Improves customer satisfaction and speeds up customer flow.

27.

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.

Make sure you use all ingredients.

Prepare all the food items as quickly as possible.

28.

1 point

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

Progressive cooking.

Proper serving techniques.

Waste control.

Planning.

29.

1 point

Into what three groups are the food borne illnesses divided?

Food borne intoxication, food borne infection, and cyanide poisoning.

Natural and 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.

30.

1 point

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

4-6 hours.

6-8 hours.

1-2 hours.

2-4 hours.

31.

1 point

Symptoms of food infection usually occurs how quickly?

2-4 hours.

4-12 hours.

6-24 hours.

1-2 hours.

32.

1 point

What is not the proper way to thaw frozen foods?

At room temperature for no more than six hours.

Under controlled thawing temperatures.

In a microwave as a part of the cooking process with no interruption of the process.

Completely submerged under water.

33.

1 point

What factor is controlled under the principles of HACCP guidelines?

Food borne illness risk.

Personal hygiene.

Waste prevention.

Food and water security.

34.

1 point

What does the record keeping system in a HACCP document?

Effective corrective actions.

That an ongoing, effective system is in place.

The effectiveness of the Critical Control Points.

The days and meal periods that HACCP is used.

35.

1 point

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

Storeroom personnel.

Shift leader.

Dining facility manager.

Food service officer.

36.

1 point

At what temperatures must fresh meats and poultry be stored?

38-42 F

32-36 F

40-44 F

36-40 F

37.

1 point

At what temperature must fresh fruits and vegetables be stored?

50-55 F

40-45 F

45-50 F

55-60 F

38.

1 point

We use clean, galvanized containers in the dining facility to

marinate chicken.

make coffee.

mix lemonade.

store dry foods.

39.

1 point

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

6.

9.

3.

12.

40.

1 point

What is the cardinal rules for stock control?

First in, first out (FIFO).

Last in, first out (LIFO).

Following the Production Log.

First in, last out (FI).

41.

1 point

At what temperature should frozen foods be thawed at?

20-25 F

50 F or above

40 F or below

30-35 F

42.

1 point

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

Squadron commander.

Resource management flight chief (RMFC).

Facility manager.

Food service section chief (FSSC).

43.

1 point

Where do threats to food and water (FW) assets come from?

Dissatisfied patrons.

Hate groups.

Subsistence vendors.

Public health.

44.

1 point

When are internal physical inventories conducted?

When a discrepancy is discovered.

Weekly

Every 2 weeks.

After receiving an order.

45.

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).

Sustainment flight chief.

Resources flight chief (RFC).

46.

1 point

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

Services commander.

Storeroom clerk.

Services shift leader.

Non-food service personnel.

47.

1 point

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

Disinterest personnel and storeroom personnel.

Storeroom personnel and dining facility manager.

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

Food service manager and individual who conducted the inventory.

48.

1 point

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

On-hand summary.

Sales offset report.

Cash reconciliation report.

Inventory count sheet.

49.

1 point

When is the fiscal year inventory conducted?

September 30.

November 30.

October 30.

December 30.

50.

1 point

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

Transfer Reconciliation Report.

AF Form 3514, Inventory Count Worksheet.

AF Form 3516, Food Service Inventory Transfer Receipt.

Transfer History Report.