Fs2 Eoct

Front 1

What are the two main yeast dough product types?

Back 1

1 - Regular
2 - Rolled-In

Front 2

Regular yeast dough products are:

Back 2

1- Lean Dough
2 - Rich Dough

Front 3

Rolled-In Yeast Dough Products:

Back 3

1 - Non-Sweet
2- Sweet

Front 4

Lean Yeast Dough

Back 4

Low in fat and sugar

Front 5

Rich Yeast Dough

Back 5

High in fat and sugar, and sometimes contains eggs

Front 6

Rolled-in dough

Back 6

is that in which baking fat is incorporated into the dough in many layers by rolling and folding.

Front 7

The three yeast dough mixing methods include:

Back 7

1 - Straight Dough
2 - Modified Straight Dough
3 - Sponge Dough

Front 8

Straight Dough

Back 8

Has one step: Combine all ingredients in the mixing bowl and mix.

Front 9

Modified Straight Dough

Back 9

Has several steps in which ingredients are added seperately. As with straight dough, the yeast is first softened in water.

Front 10

Sponge Dough

Back 10

Has two stages. In the first stage, a "sponge" is prepared, using liquid, yeast, and part of the flour. In the second stage, the prepared sponge is fermented between one to three hours, then re-mixed with the remaining ingredients.

Front 11

12 Basic Steps For Yeast Dough Production

Back 11

1 - Scaling Ingredients
2 - Mixing
3 - Fermentation
4 - Punching
5 - Scaling
6 - Rounding
7 - Benching
8 - Make-Up and Panning
9 - Proofing
10 - Baking
11 - Cooling
12 - Storing

Front 12

Dough that ferments too long or at too high a temperature becomes

Back 12

Sticky

Front 13

Deflating dough by pulling it up on the sides and folding over the center and then pressing down is called:

Back 13

Punching

Front 14

The rapid rising of yeast bread that occurs when you first place it in the oven is called:

Back 14

Oven Spring

Front 15

Do NOT cool loaves of bread in a draft because:

Back 15

The crusts may crack

Front 16

Proper Storage method for Cinnamon Rolls

Back 16

1 - If pasteries are served within eight hours then leave on cooling racks
2- If held more than eight hours wrap in moisture proof bags.

Front 17

Purposes of mixing yeast dough:

Back 17

1 - Combine ingredients into a uniform, smooth dough.
2 - Distribute yeast evenly throughout the dough
3 - Develop gluten

Front 18

Possible causes of poorly shaped submarine rolls include:

Back 18

1 - Too much liquid
2 - Improper molding, makeup or proofing
3 - Too much steam in oven

Front 19

Possible causes for crumbly bread include:

Back 19

1 - Fermentation time
2 - Overproofing
3 - Baking temperature too low
4 - Flour too weak
5 - Too little salt

Front 20

The five methods for mixing the cake batter include:

Back 20

1 - Creaming
2 - Two-Stage
3 - Foaming or Sponge
4 - Angel Food
5 - Chiffon

Front 21

The creaming method is also known as the:

Back 21

Conventional Method

Front 22

In the creaming method, air is the leavening agent.

Back 22

Fat and sugar are beaten together to incoprate air.

Front 23

The two-staged method is also called the:

Back 23

Blending Method, was developed for use with modern high-ratio shortenings.

Front 24

Cakes made by the foaming or sponge method contain little or no:

Back 24

Shortening

Front 25

One of the most important cause of failure for the sponge method is:

Back 25

Not whipping the eggs and sugar enough.

Front 26

During the Sponge method when folding in the melted butter, be careful not to overmix, or the cake will be

Back 26

Tough

Front 27

There are two main types of cake recipes:

Back 27

1 - High Fat Cakes
2- Low Fat Cakes

Front 28

When cooling cakes, leave cakes in pan for:

Back 28

15 minutes so they are still slightly warm.

Front 29

Recipes must be adjusted to suit different baking conditions over:

Back 29

2,000 or 3,000 feet above sea level

Front 30

There are six basic types of frostings:

Back 30

1 - Fondant
2 - Butter cream
3 - Foam Type
4 - Fudge Type
5 - Flat Type
6 - Royal or decorator's

Front 31

Simple butter creams are made by:

Back 31

Creaming together fat and sugar to the desired consistency and lightness.

Front 32

Decorators Butter cream is a simple butter cream used for making:

Back 32

Flowers and other cake decorations.

Front 33

Butter, especially sweet, unsalted butter, is:

Back 33

The preferred fat for butter cream because of its flavor and melt-in-the-mouth quality.

Front 34

Freezing cakes beforehand

Back 34

Makes Frosting Cakes easier

Front 35

When using the creaming method, you cream the butter and sugar until the mixture is light and fluffy to:

Back 35

Ensure uniform distribution

Front 36

When using the creaming method mix ingredients in the following order:

Back 36

1 - Butter
2 - Sugar
3 - Eggs
4 - Flour
5 - Milk

Front 37

The need to modify a recipe is usually driven by patrons who seek to manage their intake of:

Back 37

1 - Fat
2 - Sodium
3 - Carbohydrate

Front 38

Your list of factors to consider when developing a menu probably include some of the following factors:

Back 38

1 - Nutritional Value
2 - Patron Preference
3 - Existing Inventory
4 - Unit operation or Missions
5 - Special Events or Occassions

Front 39

Dont serve more than __ deep fat fried foods per week.

Back 39

Three

Front 40

Do plan for _________ variety in each meal.

Back 40

Three Color

Front 41

Do plan for ___ steak entrees a month.

Back 41

Three

Front 42

Do plan for a ____, ____, and ____ for each meal.

Back 42

Crisp, Soft, and Firm

Front 43

____ and _____ are not always required for each meal.

Back 43

Soup and Dessert

Front 44

A balanced daily menu should have:

Back 44

1 - Six Servings of fortified cereals, breads, rice, or pasta a day
2 - Three Serving of vegetables
3 - Two serving of fruit
4 - Three servings of milk or dairy products
5 - Two servings of meat, poultry, fish, dry beans, or nuts

Front 45

Seafood should be served

Back 45

At least twice a week

Front 46

Beef should be served

Back 46

No more than four times a week.

Front 47

Pork should be served

Back 47

At least once a week

Front 48

Poultry should be served

Back 48

At least four times a week

Front 49

When building a load guide, your FIRST step is to:

Back 49

Determine Subsistence Requirements

Front 50

To determine Subsistence Requirements, obtain the following data:

Back 50

1 - Number of Patrons
2 - Menu Item Quanities
3 - Menu Item Frequency

Front 51

After you determine subsistence requirements, the next step is to determine constraints:

Back 51

1 - Supply Factors
2 - Storage Factors

Front 52

Supply Factors

Back 52

1 - Available sources of supply
2 - Frequency of replenishment
3 - Replenishment lead time

Front 53

Storage Factors

Back 53

1 - Available storage space
2 - Quantities of food items stored in standard containers
3 - Anticipated environmental Conditions
4 - Stock Shelf Life

Front 54

During load planning, replenishment considerations include:

Back 54

1 - Procurement Lead Time
2 - Sources of Procurement
3 - Advance notice to Vendors

Front 55

Guidelines for ordering fresh dairy, eggs, and produce include:

Back 55

1 - Order items no more than one week prior to deployment
2 - Order items in lots of approximately 50% at a time
3 - Avoid ordering items in glass containers.
4 - Order sufficient baking ingredients to supplement pre-baked goods
5 - Order UHT milk with dry stores

Front 56

The three basic types of service include:

Back 56

1 - Buffet
2 - Serving Line
3 - Table Service

Front 57

The two types of table service include:

Back 57

1 - Formal
2 - Informal

Front 58

The _________ in charge of plannning the special meal service is responsible for claifying stakeholder expectations.

Back 58

Food Service Specialist

Front 59

You should ______ as your first step in planning a special meal.

Back 59

Identify Requirements

Front 60

If a project officer or agency representative is NOT specifically designated, your point of contact for planning a special meal will be the

Back 60

Executive Officer

Front 61

A _____ is probably the MOST appropriate for a holiday meal served in the general mess.

Back 61

Serving Line

Front 62

_______ is probably most appropriate for a change of command at which a large number of guests are expected.

Back 62

Buffet Line

Front 63

________ is probably MOST appropriate for a CPO Mess (Ashore) Dining-In Occasion

Back 63

Formal table service

Front 64

What is the preferred method for purchasing supplies and services for food service operations?

Back 64

Simplified Acquisition Procedure (SAP)

Front 65

Simplified Acquisition Procedure (SAP) is preferred because it:

Back 65

1 - Reduces administrative costs for purchasers and agencies
2 - Increases efficiency and economy in contracting
3 - Reduces administrative costs for contractors and vendors

Front 66

Simplified Acquisition Procedure (SAP) procurements are divided into two categories:

Back 66

1 - Procurements under $3,000 (Micro-Purchases)
2 - Procurements greater than $3,000, but less than the Simplified Acquisition Threshold (SAT) of $100,000

Front 67

For higher level purchase requirements, consult FINCEN SOP and obtain assistance from:

Back 67

Procurement Specialist:
1 - StoreKeepers
2 - Government Procurement Specialists
3 - Food Service Assistance Team (FSAT)

Front 68

There are two methods for creating a Purchase Request (PR):

Back 68

1 - Electronic submission by the Finance and Procurement Desktop (FPD) Purchasing Module
2 - Manual submission of a hard-copy Procurement Request

Front 69

Two key accounting data categories are:

Back 69

1 - Accounting Line Data
2 - Document Numbers

Front 70

Accounting Line Data

Back 70

Has Nine Data Fields:
1 - Agency Code
2 - Region or District Code
3 - Appropriation Code
4 - Appropriation Limitation Code
5 - Allotment Fund Control Code
6 - Allotment Level Indicator Code
7 - Program Element
8 - Cost Center
9 - Standard Object Class

Front 71

Document Number Categories Include:

Back 71

1 - Standard Document Number
2 - Non-Standard Document Number
3 - Procurement Instrument Identification Number (PIIN)

Front 72

Standard Document Numbers are used for

Back 72

Items or services requested from Federal sources of supply.

Front 73

Transactions that require a Non-Standard Document Number:

Back 73

1 - Government Purchase Credit Card (P Card)
2 - Express Mail or Air Freight
3 - GSA Customer Services
4 - MILSTRIP

Front 74

Procurement Instrument Identification Numbers (PIIN) are used to:

Back 74

Identify commercial procurement documents

Front 75

Standard Document Numbers

Back 75

Has Eight Fields:
1 - Document Type
2 - Funding Year
3 - Procurement Site Code
4 - Fiscal Year
5 - Region or District
6 - Program Element
7 - Document Sequence Number
8 - Suffix

Front 76

Non-Standard Document Numbers

Back 76

Has four fields:
1 - Document Type
2 - Funding Year
3 - Document Number
4 - Suffix

Front 77

The ________ application is the preferred method for submission of a Procurement Request.

Back 77

Finance and Purchasing Desktop (FPD) Purchase Request

Front 78

Four methods for purchasing foodstuffs from preferred or established sources of supply are:

Back 78

1 - DSCP Subsistence Prime Vendor (SPV)
2 - Government Purchase Card (P Card)
3 - Blanket Purchase Agreement (BPA)
4 - Cash Purchase

Front 79

Within the Simplified Acquistion Procedure (SAP) the _____ is the preferred method for purchasing food service items from open market source.

Back 79

P Card

Front 80

Remember that personal purchases or cash transactions are NOT authorized on the P Card. Consequences of noncompliance may include:

Back 80

1 - Personal Liability for unauthorized charges
2 - Immediate cancellation of cardholder privileges
3 - Adverse administative action
4 - Punitive disciplinary action

Front 81

Key Points to remember when considering a cash purchase:

Back 81

1 - Cash payments may NOT exceed $500 for any ONE transaction
2 - Imprest funds may NOT be used for personal purposes or loans
3 - Imprest funds may NOT be used to pay bills for the Finance Center if a vendor has not yet been paid for goods or services

Front 82

Advantages of the Subsistence Prime Vendor (SPV) purchasing method include:

Back 82

1 - Customers can receive their food items 48 hours after placing an order
2 - Account Managers ensure that customers get good service and high quality items from program vendors.

Front 83

The ________ is responsible for ensuring compliance with food hygiene and uniform standards contatined in the Sanitation and Safety Manual.

Back 83

FSO

Front 84

Essential criteria for selecting temporary food service personnel include:

Back 84

1 - Good Health
2 - Good Grooming and Personal Hygiene

Front 85

When receiving deliveries or breaking out stores, the FIRST step is to

Back 85

Decide if the items received are fit for purpose.

Front 86

If you receive goods with unpriced invoices, a BEST course of action is to:

Back 86

Prepare a dummy invoice. When a priced invoice arrives, review for valiances and document adjustments to inventory

Front 87

For goods received from commercial sources of supply, you MAY accept MINOR variances in amounts received IF:

Back 87

1 - The variance on a SINGLE invoice is $10 or less
2 - The invoice states the correct quantity and price
3 - The FSO explains the adjustment to the vendor in writing

Front 88

Deliveries that do not conform to purchase specifications must be:

Back 88

Rejected

Front 89

The _______ is responsible for preventive and corrective maintenance in food storage spaces.

Back 89

Engineering Department

Front 90

The ________ is responsible for inspection of food storage spaces.

Back 90

Medical Department

Front 91

Semi-Perishable items are considered overage when stored beyond

Back 91

The Safe Use Date

Front 92

Overage items should be

Back 92

surveyed and discarded

Front 93

Subsistence in Kind (SIK)

Back 93

Meals prepared who are subsisted in kind (SIK) are normally accounted by the number of these patrons who subsist in your mess NOT the number of meals consumed by these patrons

Front 94

Meal sales to patrons authorized to purchase meals on credit are accounted for using the

Back 94

Individual Credit Account (ICA), patrons using this get a total at the end of the month and have five working days to pay

Front 95

Mess patrons should make checks or money orders payable to the

Back 95

U.S. Coast Guard

Front 96

Before transmittal to the lockbox, excess cash on hand should be

Back 96

converted to a money order

Front 97

Checks and money orders are sent to the lockbox by

Back 97

regular mail

Front 98

Who is normally responsible for the daily issues to the mess?

Back 98

Jack of the Dust (JOD)

Front 99

The _______ is responsible for verifying the issue, sale, or transfer of stores.

Back 99

FSO

Front 100

Given a requirement to account for monthly P Card Purchases:

Back 100

1 - Cardholders MUST verify all transactions within seven days of the statement date/billing period.
2 - Approving Officials MUST certify all transactions within fourteen days of the statement date/billing period

Front 101

You should keep ALL P-Card account documentation on file for a period of

Back 101

36 months

Front 102

Minor variances in costs recorded in internal monetary control records are generally due to

Back 102

Shrinkage, Breakage, or Spoilage

Front 103

If you make a mistake when making pen and ink inventory record entries, you should

Back 103

line out the error with a single line, enter the correction, and initial the correction

Front 104

A formal relief is required when

Back 104

Absence of the premanent FSO is in excess of 30 days.