Fs2 End Of Course Test

Front 1

CG- 3123 form number

Back 1

daily summery ration memo

Front 2

CG 3471

Back 2

Daily ration cost record

Front 3

CG 2576

Back 3

DF operating statement

Front 4

CG 4901

Back 4

sign in sheet

Front 5

CG 4261

Back 5

provision inventory report

Front 6

DD 1901

Back 6

Requisiton and invoice

Front 7

CG 3476

Back 7

Individual Credit account

Front 8

CG 5269

Back 8

Report of Survey

Front 9

CG 3114

Back 9

Inventory adjustment

Front 10

CG 3469

Back 10

provision inventory control record

Front 11

Send FSO relief letter to ______ and ____.

Back 11

Fincin and FSAT

Front 12

when ordering reoccuring items w/o a predictabable quantity, which method is sometimes used?

Back 12

BPA (blanket purchase agreement)

Front 13

standard document has _ fields with up to _ charactors

Back 13

8, 16

Front 14

rapid risng dough is called______

Back 14

ovenspring

Front 15

During load planning what replenishment considerations should FSO consider?

Back 15

procurement lead time
sources of procurement
advance notice to vendors

Front 16

what does it mean to punch the dough?

Back 16

fold in on itself

Front 17

individaul credit accounts (ICA's) must be paid within _ days

Back 17

5

Front 18

Modify a recipe to lower ___, _____, and sodium

Back 18

fat, carbs

Front 19

____________ is responsible for preventative and corrective maintenance of food storage spaces

Back 19

engineering dept

Front 20

pork should be served at least _ in a seven day menu.

Back 20

1

Front 21

what is the rule of three in a seven day menu cycle?

Back 21

no more the three fried foods, no more then 3 tomato based products and include a crisp, soft, and firm food in each meal.

Front 22

you should serve steak at least _ a month

Back 22

2

Front 23

when serving seafood you should ensure 1 entree is a ____ _____.

Back 23

fish filet

Front 24

categories of sap

Back 24

2

Front 25

3 types of service:

Back 25

formal table service, serving line, buffet style

Front 26

block used to record sale of meals

Back 26

f

Front 27

two sources of supply

Back 27

us govt and open market

Front 28

food must be stored _ off the deck

Back 28

6"

Front 29

high ratio shortening method

Back 29

two stage

Front 30

standard accounting string data format Alic is block _ and is always _

Back 30

6, 0

Front 31

fifo

Back 31

first in first out

Front 32

who is in charge of implementing sanitation program?

Back 32

FSO and medical dept

Front 33

danish should be _____ _______ when putting icing on

Back 33

throughly cooled

Front 34

there are _ TCS categories

Back 34

2

Front 35

soup and _____ are not necessary for every meal

Back 35

dessert

Front 36

you should order dairy products no more then _ days before deployment

Back 36

7

Front 37

safe requiremnts are found in the ______ _______ manuel

Back 37

physical security

Front 38

Deca surcharges are rolled in form

Back 38

3114

Front 39

Sn Wolfe has improved his hygiene after being reprimanded, what shoud you do?

Back 39

recognize and reinforce

Front 40

during load planning what replenishment considerations should the fso take into consideration?

Back 40

procurement lead time, sources of procurement, advance notice to vendors

Front 41

the ___ handbook contains detailed procedures for BPA procurement from commericial sources

Back 41

sap

Front 42

if you discover inventory descrepincies when relieving the fso you should

Back 42

try and correct them or report them in an endorsement to the relief memorandum

Front 43

the ____ Prime vendor food support and Coast Guard ___ _______ ________ provides step by step process for procuremnt from US Govt sources of supply

Back 43

DCSP, Food ordering guidebook

Front 44

what is the purpose of mixing dough?

Back 44

to combine all ingrediants into a uniform smooth dough, distribute yeast evenly, develop gluten

Front 45

The ______ ___ _______ manual contains step by step guidance on how to setup, operate, and maintain purchasing cash accounts

Back 45

certifying and disbursing manual

Front 46

if you recieve goods with an unpriced invoice the best thing to do is create a

Back 46

dummy invoice

Front 47

a disputed sales tax charge should always be referred to the

Back 47

issuing bank

Front 48

the ____ and ____ manual contains step by step guidance on how to set up, operate, and maintain purchasing cash accounts

Back 48

certifying and disbursing manual

Front 49

what type of service would you reccomend for a CPO mess ding in occasion?

Back 49

formal table

Front 50

charactistics of mousse?

Back 50

soft and creamy, whipped egg whites, whipped cream or both, simple or complex

Front 51

why does bread get crumbly?

Back 51

wrong fermantation time, overproofing, baking temp too low, flour to weak, too little salt