Culinary Specialist E6 Study Material

Front 1

Saucier

Back 1

Saute' Chef

Hint 1

Responsible for all sautéed items and their sauces.

Front 2

Poissonier

Back 2

Fish Chef

Hint 2

Responsible for tish items and their sauces.

Front 3

Rôtisseur

Back 3

Roast Chef

Hint 3

Responsible for all roasted foods and related jus or other sauces.

Front 4

Grillardin

Back 4

Grill Chef

Hint 4

Responsible for all grilled foods.

Front 5

Friturier

Back 5

Fry Chef

Hint 5

Responsible for all fried foods.

Front 6

Entremetier

Back 6

Vegetable Chef

Hint 6

Responsible for hot appetizers and frequently has responsibility for soups, vegetables, and pastas and other starches.

Front 7

Tournant

Back 7

Roundsman

Hint 7

Or Swing cook works as needed throughout the kitchen.

Front 8

Garde manger

Back 8

Cold-Foods Chef or Pantry Chef

Hint 8

Responsible for preparation of cold foods including salads, cold appetizers, pâtés, and the like.

Front 9

Boucher

Back 9

Butcher

Hint 9

Responsible for butchering meats, poultry, and occasionally fish.

Front 10

Pâtissier

Back 10

Pastry Chef

Hint 10

Responsible for baked items, pastries, and desserts.

Front 11

Confiseur

Back 11

Prepares candies and petits fours

Front 12

Boulanger

Back 12

Prepares unsweetened doughs, as for breads and rolls

Front 13

Glacier

Back 13

Prepares frozen and cold desserts

Front 14

Décorateur

Back 14

Prepares showpieces and special cakes.

Front 15

Vitamin K

Back 15

-Phylloquinone-

Aids in proper blood clotting.

Hint 15

Found in dark green leafy vegetables such as spinach, kale, broccoli.

Front 16

Vitamin E

Back 16

-Tocopherol-

Helps preserve cell tissues; contains antioxidant properties.

Hint 16

Found in nuts; seeds; seed oils; avocados; sweet potatoes; green leafy vegetables.

Front 17

Vitamin D

Back 17

-Calciferol-

Aids in proper bone formation.

Hint 17

Found in Milk; some cereal and breads; fatty fish; egg yolks

Front 18

Vitamin A

Back 18

-Carotene-

Aids in proper vision, bone growth, reproduction, cell division, and differentiation; regulates immune system; maintains surface linings.

Hint 18

Found in animal protein such as liver and eggs; the precursor -beta carotene- is found in orange, deep yellow, and dark green leafy vegetables.

Front 19

Fat-soluble vitamins

Back 19

A, D, E, K

Front 20

Vitamin C

Back 20

-Ascorbic Acid-

Increases the body's absorption of iron; aids in growth and maintenance of body tissue; boost immune systems; contains antioxidant properties.

Hint 20

Found in fruits and vegetables

Front 21

Water-soluble vitamins

Back 21

B, C

Front 22

How many steps are in HACCP?

Back 22

7

Front 23

What are the steps in HACCP?

Back 23

1. Assess the hazards.

2. identify Critical Control Points.

3. Establish critical limits and control.

4. Establish Procedures for monitoring CCP

5. Establish corrective action plans

6. Develop a Verification system.

7. Set up a record-keeping system.

Front 24

What are the parts of a Knife?

Back 24

Front 25

DD Form 1544

Back 25

Cash Meal Payment Book

Front 26

NAVSUP FORM 1046

Back 26

Credit sale of general mess meals

Front 27

NAVSUP 470

Back 27

Cash receipt book

Front 28

NAVSUP FORM 1105

Back 28

Meal pass

Front 29

NAVSUP FORM 1292

Back 29

Recapitulation of meal record

Hint 29

Mass feeding.

Front 30

NAVSUP 1291

Back 30

Meal signature record

Hint 30

Individual feeding

Front 31

NAVSUP 338

Back 31

General Mess Control Record

Front 32

NAVSUP 1359

Back 32

General Mess summary document

Front 33

DD FORM 200

Back 33

Financial liability investigation of property loss.

Front 34

DD FORM 448

Back 34

Military interdepartmental purchase request

Front 35

DD FORM 7539

Back 35

Request for Veterinary laboratory testing & food sample record.

Front 36

DD FORM 1131

Back 36

Cash Collection Vouchers

Front 37

DD FORM 1155

Back 37

Order for supply or services

Front 38

DD FORM 1149

Back 38

Requisition and Invoice/Shipping document

Front 39

DD FORM 1222

Back 39

Request for results of tests

Front 40

DD FORM 1348-1

Back 40

DOD single line item release/reciept document

Front 41

DD FORM 1608

Back 41

Unsatisfactory Material report - subsistence

Front 42

NAVCOMPT 2114

Back 42

Cash receipt certificate

Front 43

NAVCOMPT 2275

Back 43

Order for work and service

Front 44

NAVCOMPT 2276

Back 44

Order for work and service/ direct citation.

Front 45

NAVSUP FORM 335

Back 45

Subsistence Ledger

Front 46

NAVSUP FORM 367

Back 46

RECORDS OF RECEIPTS AND EXPENDITURES

Front 47

NAVSUP FORM 1090

Back 47

Food preparation worksheet

Front 48

NAVSUP FORM 1282

Back 48

Food item request/issue document

Front 49

NAVSUP FORM 1334

Back 49

Expenditure log- loss without survey

Front 50

NAVSUP FORM 1336

Back 50

Requisition log

Front 51

PPQ FORM 288

Back 51

Ship inspection Report

Front 52

STANDARD FORM 30

Back 52

Amendment of Solicitation/Modification of Contract

Front 53

STANDARD 364

Back 53

Report of Discrepancy

Front 54

STANDARD FORM 1080

Back 54

Voucher for Transfers Between Appropriation and/or funds

Front 55

STANDARD FORM 215

Back 55

Deposit Ticket

Front 56

B1 or Vitamin B

Back 56

Thiamine

Hint 56

Lack of causes beriberi

Front 57

B2

Back 57

Riboflavin

Front 58

Strict Vegetarians run a risk of developing the symptoms of what?

Back 58

B12

Front 59

Number of essential nutrients

Back 59

6

Front 60

Name the 6 essential nutrients

Back 60

1. Proteins

2. Fats

3. Carbohydrates

4. Minerals

5. Vitamins

6. Water

Front 61

Number of essential vitamins

Back 61

13

Front 62

Standard form 1034

Back 62

Public voucher for purchases/services other than personal