Cs Study Material

Front 1

Organizing one’s self and one’s station to allow for timely preparation and service is an example of:

Back 1

Mise en place

Front 2

Heating method in which energy is passed from one molecule to an adjacent one without moving

Back 2

Conductive

Front 3

Heating method in which heated molecules move through cooler molecules and pass on their heat

Back 3

Convection

Front 4

Energy requires to change ice into water

Back 4

Heat of fusion

Front 5

Transfer of heat which takes place when steam cools

Back 5

Heat vaporization

Front 6

Number of BTUs needed to raise the temperature of a substance 1°F

Back 6

Heat capacity

Front 7

immiscible

Back 7

Doesn't mix together

Front 8

Emulsion

Back 8

The even dispersion of one liquid throughout another immiscible liquid

Front 9

Polysaccharides

Back 9

Gums such as agar, guar gum, carrageenan, and carob

Front 10

One teaspoon of dried herbs is roughly equivalent to ___________teaspoons of fresh herbs.

Back 10

3

Front 11

Hydrolysis

Back 11

occurs when water mixes with hot fat and causes some of the fat molecules to break apart

Front 12

A butter substitute which is required to contain vitamin A and is often used by those who wish to avoid cholesterol in their diets is:

Back 12

Margarine

Front 13

What type of fat should be avoided to keep cholesterol levels lower?

Back 13

Saturated

Front 14

Fatty acids are mainly composed of what two elements?

Back 14

Carbon and hydrogen

Front 15

At what temperate should eggs be stored?

Back 15

36-40°F

Front 16

What is the main component of egg white?

Back 16

Albumin protein

Front 17

For a foodservice operation, a buyer should purchase only enough eggs to last:

Back 17

1-2 weeks

Front 18

Flavones

Back 18

The pigment in white veggies

Front 19

The effects of rigor mortis in poultry pass within________hours after slaughter.

Back 19

4

Front 20

The proper temp to dissolve dry yeast

Back 20

105-115°F

Front 21

The proper temp to dissolve compressed yeast

Back 21

100-105°F

Front 22

should be the total of the operating level plus the safety level in terms of days of supply

Back 22

Stockage objective

Front 23

the amount of material required to sustain operating requirements between replenishment periods.

Back 23

Operating level

Front 24

generally the quantity required to be on hand, in addition to the operating level, to permit continued operations if a minor interruption of normal replenishment or unpredictable fluctuations in demand occur

Back 24

Safety level

Front 25

Stockage objectives for ships are issued by the appropriate:

Back 25

Type commander

Front 26

The Federal Supply Catalog (FSC), Group 89, Subsistence

Back 26

• Used to requisition food items

• furnishes the identification and management data for items required by the Army, Air Force, Marine Corps and Navy.

• provides the official source of identification for Department of Defense (DOD) supply and procurement activities.

• The stock list is published annually and updated by the publication of cumulative change bulletins.

Front 27

Substance Requisitioning Tables

Back 27

Show food item quantities for nine alternative balanced loads identified A-I

• A= 30 days for 83 people

• I= 30 days for 3,000 people

Front 28

Who controls entry of foreign grown foods into the US through absolute quarantine?

Back 28

Department of agriculture

Front 29

Sales for the ship store to the GM should be documented on:

Back 29

NAVSUP 1149

Front 30

What is the science of the human body and food?

Back 30

Nutrition

Front 31

How many major nutrients are there? Name them

Back 31

Six;

1. Protiens

2. Carbohydrates

3. Fats

4. Minerals

5. Vitamins

6. Water

Front 32

Any substance containing nutrients used in the body to sustain growth, build and repair tissue, furnish energy and sustain vital bodily processes is known as:

Back 32

Food

Front 33

What should include all basic menu components without high calorie extras

Back 33

Navy standard core menu (NSCM)

Front 34

What is protein?

Back 34

• supplies tissue building material

• chemically complex, nitrogen, carbon, oxygen, hydrogen

Front 35

Describe fats

Back 35

• provides more energy than carbohydrates

• aids in absorption of fat-soluble vitamins

• increases palatability

• gives feeling of fullness

Front 36

Describe carbohydrates

Back 36

• main source of fuel/energy

• low in fat and calories

• high in fiber

• complex in grains

• simple in sugars

Front 37

What is involved in many bodily functions, obtained through diet and does not provide energy?

Back 37

Minerals

Front 38

Phosphorus

Back 38

Builds bones and teeth

Front 39

Iron

Back 39

Carries oxygen in blood

Absorbed better with vitamin c

Found best in red meat

Front 40

Iodine

Back 40

Can cause goiter (swelling if thyroid glands) when deficient

Front 41

Sodium

Back 41

Maintains proper fluid balances

Muscle relaxer

Linked with high blood pressure

Front 42

Vitamins

Back 42

13 essential

4 fat soluble:

-A,D,E,K

- stored in body for long periods of time in fatty tissue and liver

9 water soluble:

-8 B vitamins and C

- not stored long, must be eaten daily

Front 43

Vitamin A

Back 43

Helps with eye function

Skin and mucus membrane resistant to infection

Body can turn carotene from plants into vitamin a if needed

Front 44

Vitamin C

Back 44

Ascorbic acid

Needed for other minerals to be used

Front 45

Vitamin D

Back 45

Absorbed through sunlight

Uses calcium and phosphorus to build bones and teeth

Found in fatty fish, liver, eggs and butter

Front 46

Vitamin E

Back 46

Preserves cell tissue

Antioxidant that may slow aging process

Front 47

Vitamin K

Back 47

Indirectly helps blood clot

Front 48

Water

Back 48

"Forgotten nutrient"

Replaces lost body water

Transports nutrients

Removes waste

Regulates body temperature

Front 49

What are the three types of food borne illnesses?

Back 49

1. Natural/chemical

2. Intoxication

3. Infection

Front 50

What term is used to define a food borne illness caused by foods that are poisonous in their natural state?

Back 50

Natural Food Poisoning

Front 51

Unsat material report

Back 51

DD form 1608

Front 52

General Mess Menu

Back 52

NAVSUP 1080

Front 53

Menu Draft

Back 53

NAVSUP 1092

Front 54

Upon opening the general mess, how many days before opening must you inform in writing to NAVSUP 51?

Back 54

90 days

Front 55

BDFA stands for:

Back 55

Basic Daily Food Allowance

Front 56

NAVSUP 1359 must be submitted on what day of the month?

Back 56

The 5th

Front 57

Fill in the blanks, fool!

Back 57

Front 58

Back 58

Front 59

Back 59

Front 60

Back 60

Front 61

The average health adult requires how many ounces of lean meat, poultry, or fish per day?

Back 61

5-7

Front 62

Watch captains will review and sign the worksheet how many days minimum before going on watch?

Back 62

2

Front 63

What type of cholesterol had earned the nickname "good cholesterol" due to the belief that it removes cholesterol from the blood?

Back 63

High-density lipoprotein

(HDL cholesterol)

Front 64

How many calories equates to one pound of body fat?

Back 64

3500 calories

Front 65

Who prepares the NAVSUP 1090?

Back 65

LCS

Front 66

How many calories per gram of protien?

Back 66

4

Front 67

Poisoning caused by food cooked in poorly coated or chipped enameled cooking utensils

Back 67

Antimony

Front 68

Poisoning that is the result of poorly washed and sanitized silverware after detarnishing

Back 68

Cyanide poisoning

Front 69

The NFMT uses OJT to provide food service with what type of skills?

Back 69

Food preparation skills

Front 70

The Supply Officer is in charge of what type of funding?

Back 70

Navy Working Capital Fund

Front 71

What type of letter designates personnel to act for another person or persons of higher authority?

Back 71

Letter of authority

Front 72

What type of letter assigns responsibility and authority to designated personnel to administer a specific function?

Back 72

Letter of appointment

Front 73

What are the four locking groups?

Back 73

I. All supply department

II. Food service spaces

III. Retail

IV. Barber shop

Front 74

Before using the Cash Meal Payment Sheet, the designated control officer fills in what block?

Back 74

Organization, installation

Front 75

What DoD form is used to record meals sold for cash from a general mess?

Back 75

1544

Front 76

When cash is turned into the dispersing officer, what standard form is printed and signed?

Back 76

215

Front 77

The food service management system has what total number of directories?

Back 77

Five

Front 78

What food service management system directory includes the General Mess Summary?

Back 78

Reports

Front 79

How many tablespoons of peanut butter is equivalent to 1 ounce of meat?

Back 79

1 tbls

Front 80

For an active person, what total number of servings of bread and grains is recommended?

Back 80

9 servings

Front 81

For a sedentary person, what number of ounces of meat is recommended?

Back 81

5

Front 82

What Naval Supply System Command Form contains special and serving instructions from the leading culinary specialist?

Back 82

1348

Front 83

For what length of time must the Food Preparation Worksheet be prepared?

Back 83

Current month and previous 3 months

Front 84

Ingredients are listed on each recipe card in what order?

Back 84

The order ingredients are used

Front 85

Cooled protein food that have been held at temperatures between 41 and 135°F are considered safe for consumption for what maximum period of time?

Back 85

4 hours

Front 86

What should be done with vegetables of uncertain origins and those purchased in foreign countries and/or suspected of being contaminated with pathogenic organisms?

Back 86

Chemically disinfected by immersion for at least 15 minutes and in a 100 parts per million free available chlorine (FAC) solution

Front 87

Other than general purpose and bread, what type of flour is used to make bread?

Back 87

Wheat base

Front 88

Carbohydrates provide what characteristics to dough?

Back 88

Bulk

Front 89

What process does salt help in bread making?

Back 89

Fermentation

Front 90

Solid type shortening is recommended for use in bread dough because of what quality?

Back 90

It can be thoroughly distributed through the dough without saturating the flour it touches

Front 91

What action occurs in bread dough with the addition of leavening agents?

Back 91

Rising

Front 92

What is the purpose of punching dough?

Back 92

Developed gluten

Front 93

What is dough make up?

Back 93

Dividing the dough into uniform pieces of the desired weight

Front 94

What sound will a properly baked loaf make when tapped?

Back 94

Hollow

Front 95

What is the total number of hours bread can last if placed in plastic bags, closed with twisters and stored in a cool room?

Back 95

96 hours

Front 96

What temperature should a room be maintained at when using the short time bread making formula?

Back 96

80°F

Front 97

What precautions should be used to kill rope bacteria?

Back 97

Dispose of all baked products and baking ingredients in the shop

Front 98

What type of rolls can be made using the short time formula?

Back 98

Hard rolls and brown-and-serve rolls

Front 99

Quick breads can be described as:

Back 99

Products in which quick acting leavening agents are used

Front 100

Quick breads differ from yeast raised products by:

Back 100

Requiring less time to mix and bake

Front 101

Muffin mixing method is used for what kinds of quick bread?

Back 101

Pancakes

Muffins

Fritters

Front 102

When using the cake method, what step should be performed first?

Back 102

Sift together dry ingredients

Front 103

When making doughnuts, what ingredients are decreased?

Back 103

Leavening and eggs

Front 104

The doughnut mixing temperature should be controlled so the dough leaves the mixer at what maximum temperature?

Back 104

82°F

Front 105

What temperature should the cooking fat be raised to make doughnuts?

Back 105

375°F

Front 106

Cake batters can be divided into what four types?

Back 106

Batter

Foam

Chiffon

Sponge

Front 107

At lower temperatures, sugars allow the cake crust to have what characteristics?

Back 107

Color

Front 108

If grease is allowed to build up in a cake pan, it can become rancid and gives what kind of taste to the cake?

Back 108

Objectionable

Front 109

The first important step of cake decorating is to have what item?

Back 109

Frosting of the type and consistency required

Front 110

What type of dough is used for drop cookies?

Back 110

Soft

Front 111

Cookie doughs should be mixed to what level?

Back 111

Just enough to blend the ingredients thoroughly

Front 112

The shortening used in pie crusts should be approximately what temperature?

Back 112

60°F

Front 113

Adding salt to pie crust preforms what function?

Back 113

Binding the ingredients

Front 114

For ease of handling the top pie crust, what action should you take?

Back 114

Fold the crust in half

Front 115

A chiffon pie is easily made by combining what two ingredients?

Back 115

Whipped toppings and flavored dessert powder

Front 116

What action should be done to fresh pineapple prior to adding to a gelatin dessert?

Back 116

Cook

Front 117

What action occurs to the center of a cream puff while baking?

Back 117

Becomes hollow

Front 118

Chocolate sauce is prepared by combining milk with a cooked paste made of sugar, cocoa, and what other item?

Back 118

Water

Front 119

Cherry jubilee sauce is prepared from pitted dark sweet cherries, cornstarch, and what other ingredient?

Back 119

Salt

Front 120

Name some yeast breads

Back 120

Rolls

Sweet dough rolls

Coffee cakes

Doughnuts

Pizza

Quick breads

Front 121

Name some breads made with leavening agents

Back 121

Biscuits

Muffins

Pancakes

Cake doughnuts

Quick coffee cakes

Corn bread

Front 122

The most important food produced by the Baker is:

Back 122

Bread

Front 123

Chemical poisoning that can occur when acid foods are cooked in galvanized iron kettles

Back 123

Zinc poisoning

Front 124

What type of intoxication sometimes produces a gassy and cheesy odor?

Back 124

Botulism

Front 125

Steps in manual dishwashing

Back 125

Scraping/preflushing

Washing

Rinse

Sanitizing rinse

Front 126

For Sanitizing dishware and utensils, at what temp should water be?

Back 126

171°F

Front 127

Pulled food waste shouldn't be discharge withing how many nautical miles of any US coastline?

Back 127

3

Front 128

Term that means a solid, liquid or gas that produces lethal or damaging effects on man, animal, plant or material or produces a screening or signalling smoke

Back 128

Chemical agent

Front 129

Type of agent that is a microorganism that either causes disease in man, animal, plant or causes the deterioration of material?

Back 129

Biological

Front 130

Type of solution used for biological decontamination

Back 130

Calcium hydrochloride

Front 131

Who is responsible for the receipt, identification and inspection of all incoming subsistence items?

Back 131

FSO

Front 132

What receipt document is used during underway replenishment when relieving items from naval supply activities?

Back 132

DD form 1149 (Requisitioning and invoice/Shipping Document)

Front 133

What types of invoices will be prepared when food items are received without invoice?

Back 133

Dummy, on a Requisitioning and invoice/ shipping document DD Form 1149

Front 134

What receipt document is used when purchases are made from commercial sources other than the prime vendor?

Back 134

DD Form 1155, (order for supplies or services)

Front 135

What maximum amount of errors in dollars, will be posted as is" to the requisition log, NAVSUP form 1336 and the record of receipts?

Back 135

50

Front 136

What term refers to food items that are canned, dried, dehydrated, or otherwise processed to the extent that such my items may, under normal conditions, be stored in a non-refrigerated space?

Back 136

Semiperishable

Front 137

What date should be used when issuing older food items?

Back 137

Packing

Front 138

What solution is used to wash a refrigerator box after defrosting has been completed?

Back 138

Soapy water

Front 139

Breakouts of food items from the bulk store room to the work centers must not be made without what approved form?

Back 139

Navsup form 1282

Front 140

What form is used for transferring food item with or without reimbursement?

Back 140

DD Form 1149

Front 141

What form will be used to post quantities of all transfers with or without reimbursement?

Back 141

Navsup form 335

Front 142

The CO will be notified when discrepancies are do to loss or gain by adjustment in excess of what percent of the total subsistence inventory dollar value?

Back 142

2%

Front 143

At least what percent inventory validity is the Food Service Officer expected to maintain?

Back 143

95%

Front 144

To keep the current in stock inventory within prescribed limitations how often should a review of the subsistence Ledger occur?

Back 144

Monthly

Front 145

When should the high and low limit the established?

Back 145

at the beginning of the quarter

Front 146

When submitting the financial returns, what Naval Supply systems command form will the Food Service Officer use?

Back 146

1359

Front 147

An electronic mail must be sent to the naval Supply systems command when a general mess is anticipated to be inactive for how many days?

Back 147

30

Front 148

At the end of the fiscal year the general mess manager should receive what Naval Supply systems command notice?

Back 148

7330

Front 149

Is an over issue status exists, what Naval Supply systems command Publications provides procedures for reporting?

Back 149

486

Front 150

What month is the sale of meal rates released each year?

Back 150

December

Front 151

When returnes cannot be submitted on or before the date they are required what document is needed explaining the reason for the delay?

Back 151

Official naval message

Front 152

What NSSC publication contains guidelines on special meal feeding?

Back 152

Food Service Operation Handbook

Front 153

Before starting food service equipment you should insure that what device is in place in addition to safety guards?

Back 153

Screens

Front 154

Before using food service equipment l, you should remove rings, watches and what else?

Back 154

Loose clothing

Front 155

How many types of steam jacketed kettles are available?

Back 155

Two

Front 156

At what interval should steam jacketed Kettles be hydrostatically tested?

Back 156

Anually

Front 157

The electric griddle consists of a cooking surface of various sizes up to what width in inches?

Back 157

72 in

Front 158

1 fluid ounce is equivalent to how many tablespoons?

Back 158

2 tablespoons

Front 159

What food born illness is caused by a substance often used to get rid cockroaches?

Back 159

Fluoride poisoning

Hint 159

Sodium fluoride

Front 160

What is caused by leaking mechanical refrigerators?

Back 160

Methyl chloride poisoning

Front 161

What is the most commonly reported food intoxication?

Back 161

Staphylococcus

Front 162

What is caused by the toxin produced by the rod shaped bacterium called closteidium botulinum?

Back 162

Botulism

Front 163

What bacteria is transmitted by food, usually from undercooked or semi-cooked raw foods, or from foods that have become infected after cooking by persons harboring the bacteria?

Back 163

Salmonella

Front 164

If necessary to use beef that hasn't been inspected, what should you do? (Two different methods)

Back 164

Freeze it at 14°F or below for 5 days or longer

OR

Pickle it in a 20-25% salt solution for 5 days

Front 165

On average each bacterium, under favorable conditions, will divid in two every how often?

Back 165

20 minutes

Front 166

All fresh pork products should be cooked to an internal temperate of ________?

Back 166

165°F

Front 167

Roast should be cooked to an internal temperate of _____ for how long?

Back 167

145°F for 4 minutes

Front 168

Ground meals should be cooked to what internal temperature?

Back 168

155°F

Front 169

Steaks, pork chops, seafood and eggs should be cooked to what internal temperature?

Back 169

145°F

Front 170

Steam-jacketed kettles vary in size from 5 to how many gallons?

Back 170

80 gallons

Front 171

Sizes of deep fat fryers are expressed in the number of pounds of French fries that can be cooked in an hour from 30 lbs to ____?

Back 171

125lbs

Front 172

When steam enters the high compression steamer it is piped into a jet box from which it is jetted directly onto frozen food at approximately how many miles per hour?

Back 172

200

Front 173

What is used for conditioning dough and cooling bread? (Two methods)

Back 173

Dough proofers

OR

Fermentation rooms

Front 174

Vegetable cutters make what three classes of cuts of vegetables?

Back 174

Shredded

Grated

Sliced

Front 175

The best things to use for sharpening knives are ____ and ______.

Back 175

Waterstone and carborundom oilstone

Front 176

What should be used to keep the blade in perfect condition and to maintain a keen edge?

Back 176

Smooth steel

Front 177

To keep bacteria to a minimum in single tank machines, what temperature should the wash water in the tank be?

Back 177

160°F

Front 178

Vacuum coffee loses its flavor after how many days of opening?

Back 178

3 days

Front 179

Brewed coffees should not be held for _____ in automated coffee makers and _____ for urn coffee makers as it deteriorates the flavor and loses aroma.

Back 179

30 minutes in automatic coffee makers

1 hour in urn coffee makers

Front 180

Loose tea should be strained from urn or kettle after steeping for how long?

Back 180

Five minutes

Front 181

Tea should be held at what temperature?

Back 181

175°-185°F

Front 182

How many kinds of bread are used in the General Mess?

Back 182

Two

Front 183

What is a mixture of starch, protein and other materials?

Back 183

Flour

Front 184

What is a mixture of hard and soft wheat flours?

Back 184

General purpose flour

Hint 184

Used to make cookies, cakes, quick breads, pastries and pies

Front 185

What is a blend of hard wheat flours?

Back 185

Bread flour

Hint 185

Has a slight granulated texture and contains more protein than general purpose flour

Front 186

Wheat flour usually contains what percent moisture?

Back 186

9-15%

Front 187

What are the most important enzymes found in flour?

Back 187

Diastase and protease

Front 188

Wheat flour contains approximately what percent fat?

Back 188

1.5%

Front 189

What is animal or vegetable fat that is used in baking?

Back 189

Shortening

Front 190

What shortening is a high-grade shortening that has excellent baking qualities?

Back 190

General purpose

Front 191

In bread production, what type of milk should be used, as this milk is designated specifically for achieving volume flavor, and crust characteristics desirable in yeast breads?

Back 191

Nonfat dry milk style A

Front 192

The amount of milk used in dough can be as high as what percent nonfat dry milk based on the weight of the flour?

Back 192

6%

Front 193

What are gases that cause the dough to rise?

Back 193

Leavening agents

Front 194

Active dry yeast should be suspended in about seven times its weight of water at 105°-115°F for how long before it's used?

Back 194

5 minutes

Front 195

What leavening agent contains baking soda, a large amount of starch and a material that forms an acid when mixed with water, thus producing gas?

Back 195

Baking powder

Front 196

What action towards the dough after it rises develops the gluten and also redistributes the yeast cells?

Back 196

Punching

Front 197

How long does it take for bread to cool?

Back 197

1.5-2 hours

Front 198

If freezer storage is impractical, bread quality is best maintained by baking in quantities that will be consumed within what time frame?

Back 198

48 hours

Front 199

What eliminates both intermediate proof and the final loaf molding operations?

Back 199

Short time formula

Front 200

What is an undesirable condition of bread caused by bacteria. The crumb of the loaf deteriorates, darkens and becomes sticky and wet. If the loaf is pulled apart, long wet strands will appear as it separates?

Back 200

Rope

Front 201

Rope has an odor similar to overripe _____

Back 201

Cantaloupe

Front 202

What temperature range promotes the development of rope?

Back 202

Temperature above 85°F

Particularly 95°-105°F

Front 203

Name the two types of sweet dough

Back 203

Regular

Danish pastry

Front 204

What are soft dough products such as baking powder biscuits, or stiff dough products such as cake doughnuts?

Back 204

Rollout doughs

Front 205

What is the chemical leavening agent used in AFRS quick breads?

Back 205

Baking powder

Front 206

What is the prepared from flour, baking powder, salt, ice cold water and beaten eggs. The batter is unsweetened and lighter than Fritter batter?

Back 206

Tempura batter

Front 207

What temperature should doughnuts be cooled to if glazed?

Back 207

160°F

Front 208

What temperature should doughnuts be cooled to if topped with coating?

Back 208

72°F