Term
| Enlisted members receiving the meal portion of per diem are authorized to use the dining facility. |
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Definition
| As cash-paying customers. |
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Term
| Who may authorize permanent party officers to eat in the enlisted dining facilities? |
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Definition
|
|
Term
| What are the two types of DOD meal rates? |
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Definition
|
|
Term
| What meal type service is not available in APF dining facilities? |
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Definition
|
|
Term
| What is the most important duty a shift leader should accomplish each day? |
|
Definition
|
|
Term
| What is the key to a successful food service operation? |
|
Definition
| Properly trained and effective supervisors. |
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|
Term
| What is the key to proper scheduling? |
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Definition
| Having shifts that maximize the number of workers at peak workload periods. |
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Term
| How often should shift leaders document sanitation discrepancies and where should they document them? |
|
Definition
| Daily on a self-inspection checklist. |
|
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Term
| The operational advantages of the cyclic menu in menu planning include: |
|
Definition
| Providing flexibility in menu planning. |
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|
Term
True-False:
Managers can change core menu components to adjust stock levels to take advantage of vendor seasonal sales. |
|
Definition
False.
Managers can only change core menu components to: Satisfy the preferences of your guests, Provide choices to accommodate religious observances, and to add culturally diverse or specialty meals, or increase menu variety. |
|
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Term
|
Definition
| Practical and acceptable. |
|
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Term
| The main purpose of garnish is to |
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Definition
|
|
Term
| What utensil is used for serving baked fish? |
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Definition
|
|
Term
| What do the core flight menu standards mandate? |
|
Definition
| Healthy menu items with a quality packaging system. |
|
|
Term
| Within how many hours after being issued must a sandwich meal be consumed? |
|
Definition
|
|
Term
| The purpose of the standard flight feeding menu is to |
|
Definition
| Provide top quality and nutritious ground meals throughout the Air Force. |
|
|
Term
| The expanded flight kitchen is designed to serve meals for |
|
Definition
| Personnel working on the flight line. |
|
|
Term
| What is the rating scale for each category on the Food Service Evaluation Record? |
|
Definition
|
|
Term
| What is the contractor responsible for in a mess attendant contract? |
|
Definition
| Cleaning and other non-cooking duties. |
|
|
Term
| What contract clause takes effect if military personnel are pulled for an AEF commitment? |
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Definition
|
|
Term
| What in the first line of defense to prevent a food-borne illness? |
|
Definition
| Maintaining good personal hygiene. |
|
|
Term
| What is the temperature danger zone for foods? |
|
Definition
|
|
Term
| Perishable foods should never remain in the temperature danger zone for more than how many hours? |
|
Definition
| Never leave perishable foods in the danger zone for more than FOUR HOURS! |
|
|
Term
| Leftovers should be reheated to what internal temperature? |
|
Definition
| 165 degrees F. For 15 minutes. |
|
|
Term
| What should be done before cleaning any electric equipment? |
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Definition
|
|
Term
| The purpose of sauteing food is to |
|
Definition
| Minimize water loss and vitamin destruction, yet maximize bowning and flavor development of the food. |
|
|
Term
| Steam under pressure can reach very high temperatures because |
|
Definition
|
|
Term
| Where should the tip of the thermometer be inserted when checking meats for doneness? |
|
Definition
| Center of the meat at its thickest point. |
|
|
Term
| What is the internal temperature of doneness for rare cooked foods? |
|
Definition
|
|
Term
| Poor nutrition contributes to |
|
Definition
|
|
Term
| What is the main source of the body's energy? |
|
Definition
|
|
Term
| Proteins are necessary for growing |
|
Definition
| Hair, nails, and muscles. |
|
|
Term
| The purpose of vitamins is to |
|
Definition
| Help produce the normal growth of tissue. |
|
|
Term
| What is the purpose of vitamin C? |
|
Definition
|
|
Term
| When are compliance reviews conducted to ensure all Air Force-operated food facilities offer easily identifiable healthier food choices? |
|
Definition
|
|
Term
| What are the benefits of progressive cooking? |
|
Definition
| Improves use of food, time, and personnel. |
|
|
Term
| What is a good tip to remember when preparing food in the dining facility? |
|
Definition
| Open canned items only as needed. |
|
|
Term
| When producing large quantities of food, what is the most important management tool? |
|
Definition
|
|
Term
| On what form does the public healt inspector report food unfit for human consumption? |
|
Definition
|
|
Term
| When should the Production Log be completed? |
|
Definition
|
|
Term
| At a minimum, how lohg before the open of business should overides be conducted? |
|
Definition
|
|
Term
| Where should the waste log be placed? |
|
Definition
|
|
Term
| How often should the cashier's miscellaneous log be checked? |
|
Definition
|
|
Term
| What should be attached to the Production Log daily? |
|
Definition
| Cashiers' miscellaneous log. |
|
|
Term
| What is the purpose of the AFFSRS interacte software? |
|
Definition
| Manage recipes, menus, and nutrition databases. |
|
|
Term
| Which section of the AFFSRS shows the three refeence recipes that support the main recipe? |
|
Definition
|
|
Term
| How can you perform a search for a specific recipe in the AFFSRS? |
|
Definition
|
|
Term
| What information does the POS system track? |
|
Definition
| Tends and customer desires using a selection ratio concept. |
|
|
Term
| What is the most dynamic user interface of the POS system? |
|
Definition
|
|
Term
| What is the first step to manually converting a recipe to a specific number of portions? |
|
Definition
| Obtain a working factor by dividing the portions by 100. |
|
|
Term
| Potatoes should be considered a "weight" in a recipe because potatoes can be |
|
Definition
|
|
Term
| How do you obtain a converted weight of an ingredient? |
|
Definition
| Multiply the weight of each ingredient by 100. |
|
|
Term
| What is the equivalent of one gallon? |
|
Definition
|
|
Term
| How many tablspoons are in one cup? |
|
Definition
|
|
Term
| At what temperatures must fresh meats and poultry be stored? |
|
Definition
|
|
Term
| At what temperature must milk be stored? |
|
Definition
|
|
Term
| At what temperatures must fresh fruits and vegetables be stored? |
|
Definition
|
|
Term
| For what can a galvanized sontainer be used in the dining facility? |
|
Definition
|
|
Term
| How many inches above the floor should semi-perishable subsistence be stored? |
|
Definition
| Store all semi-perishable subsistence atleast SIX INCHES above the floor. |
|
|
Term
| Where should older subsistence items be stored? |
|
Definition
| Store older items in the FRONT OF THE SHELVES. (Remember FIFO) |
|
|
Term
| At what temperature should frozen foods be thawed inside a refrigerator? |
|
Definition
|
|
Term
| What frozen vegetable should be thawed before cooking? |
|
Definition
|
|
Term
| The STORES was designed to |
|
Definition
| Automate all installation-level subsistence ordering and receipting. |
|
|
Term
| What do we use in food service to forcast our subsistence needs? |
|
Definition
|
|
Term
| Who should initial the delivery ticket to acknowledge the changes if subsistence has been added of deleted? |
|
Definition
| Responsible storeroom personnel. |
|
|
Term
| What is a tool to help you improve the quality of subsistence received by highlighting problems with subsistence received? |
|
Definition
| Unsatisfacatory Material Report (UMR) |
|
|
Term
| Who determines whether a special physical inventory is taken at any other time during the month? |
|
Definition
| The Food Service Officer (FSO) |
|
|
Term
| What is used to record the physical inventory count on the day the inventory is taken? |
|
Definition
|
|
Term
| Where can the dollar value of the opening inventory be found? |
|
Definition
|
|
Term
| Once the fiscal year inventory is conducted, who enters the counts into the CFS system (physical count entry)? |
|
Definition
|
|
Term
| Who signs the Edit List Count Sheet, certifying the inventory is correct? |
|
Definition
| Food service manager and individual who conducted the inventory. |
|
|
Term
| In automated facilities, where in the CFS system is the transfer conducted? |
|
Definition
|
|
Term
| When subsistence is transferred between two facilities, who processes it in the CFS system? |
|
Definition
| Receiving facility and the transferring facility. |
|
|
Term
| If medically condemned food is not excessive, how do you document removing it from your stock? |
|
Definition
|
|
Term
| What is used to record differences between the facility's physical inventory and its on-hand summary? |
|
Definition
|
|
Term
| What is the number one rule for a storeroom clerk? |
|
Definition
| Sign only for what you actually receive. |
|
|
Term
| When can you print a receipt for each order you place? |
|
Definition
| After the order has been transmitted to the STORES. |
|
|
Term
| How much lead time is needed by the DSCP for delivery of wartime menus? |
|
Definition
|
|
Term
| Once approved by GQ AFSVA/SVOF and a document number is assigned to an operational rations order, what happens next with the request? |
|
Definition
| A copy is forward to the DSCP. |
|
|
Term
| Which report summarizes the results from processed sales and and item transactions? |
|
Definition
|
|
Term
| What is not a common reason for an item to ha an uncosted quantity? |
|
Definition
| Items on hand do not have an accurate cost assigned. |
|
|
Term
| Why do we use a sales offset report? |
|
Definition
| To summarize the headcount and cash collected for the entire day. |
|
|
Term
| How often should the accountant print a transfer ceconciliation report? |
|
Definition
|
|
Term
| The STORES web sends an order confirmation |
|
Definition
|
|
Term
| What are the three types of journals used with the CFS system? |
|
Definition
| Sales, Transaction, and History. |
|
|
Term
| In which journal can you find information about transactions that have not been processed? |
|
Definition
|
|
Term
| Once transactions are processed, in what journal can the associated information be found? |
|
Definition
|
|
Term
| All processed negative adjustments for a given inventory period can be found in which journal? |
|
Definition
|
|
Term
| How soon after placing a PV order will the subsistence be received? |
|
Definition
|
|
Term
| To whom do you speak to first if you are having problems with the quality or timeliness of food deliveries? |
|
Definition
|
|
Term
| What is one way vendors most often use to demonstrate their new products? |
|
Definition
| Conducting local food shows. |
|
|
Term
| The storeroom manager, dining facility manager, and food service accountant must review all PV orders by when? |
|
Definition
| By the close of business the day before the order is sent. |
|
|
Term
| Food orders should be sent two duty days before the required delivery date to ensure what? |
|
Definition
| That the vender has time to fill your order. |
|
|
Term
| After the dining facility manager has reviewed changes to an order, who reviews the order next? |
|
Definition
|
|
Term
| What is considered the most important duty in the storeroom? |
|
Definition
| Receiving orders of subsistence. |
|
|
Term
| What are the duties of a storeroom clerk? |
|
Definition
| Ensuring food is controlled from the time of receipt until served, recording all food transferred between facilities, and keeping high-dollar storage areas secured? |
|
|
Term
| How often are vendor profiles sent to the facilities? |
|
Definition
|
|
Term
| What are the principals for importing and reconciling catalogs items? |
|
Definition
| Always view the event log after a catalog imports, Be sure to link/unlink any items that have been made inactive, and to check that vendor items are "nested" and are linked to the same inventory. |
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