Navy Cs

Front 1

Responsible for the overall administration of the GM.

Back 1

Commanding Officer

Front 2

Designates an officer be present to sample each meal and to make a report as to the quality, quantity, and service of food. (U.S. Navy Regulations)

Back 2

Commanding Officer

Front 3

Requires that the records prescribed by current instructions be maintained properly and that personnel under his or her command maintain a satisfactory state of health.

Back 3

Commanding Officer

Front 4

What are the duties and responsibilities of the Commanding Officer in Food Service Organization and need his approval in writing?

Back 4

#NAME?

Front 5

What are the duties and responsibilities of the Executive Officer?

Back 5

"-Notifies the FSO of any significant change of the estimated number of personnel to be fed for the following three days.
-Provide information to determine the category of visitors using the general mess.
-Signs the NAVSUP 1359 (GM Summary Document) certifying the total number of RIK rations allowed
-Assigns the Mess Decks Master-at-Arms (MDMAA) to the General Mess. Length of assignment at least 120 days (recommended).
Notifies the FSO informally regarding rations to be reserved for personnel on working parties or on special detail assignments."
-Assigns personnel to the Supply Department for temporary duty when manning documents or food service contracts do not provide permanent support

Front 6

What are the Duties and Responsibilities Designated Medical Department Representative (MDR)

Back 6

"-Performs a fitness for human consumption inspection upon receipt of food items.
*From commercial vendors.
*Under contract requiring inspection at point of destination.
-Exercises constant surveillance over the sanitary aspects of food preparation and service.
-Available to inspect food items if in doubt as to fitness for human consumption.
-Inspects Food Service spaces at least monthly and reports findings on NAVMED Form 6240."

Front 7

Assigned as head of Supply Department and will usually be an Officer of the Supply Corps.

Back 7

Supply Officer

Front 8

Performs both Supply and Food Service duties unless the Commanding Officer designates in writing an assistant to the Supply Officer as the Food Service Officer.

Back 8

Supply Officer

Front 9

Responsible for the general supervision of the food service operation.

Back 9

Supply Officer

Front 10

Ensures that instructions are prepared prescribing food service safety precautions, sanitary requirements, and equipment operating instructions.

Back 10

Supply Officer

Front 11

Responsible for Navy Working Capital Fund accounting at activities carrying food in the Navy Capital Fund Account.

Back 11

Supply Officer

Front 12

The individual accountable for general mess operations.

Back 12

FSO

Front 13

Responsible for signing the general mess returns and is financially accountable for the General Mess

Back 13

FSO

Front 14

Responsible for all general mess operations and is under the authority of the Supply Officer for the efficient operation of the general mess.

Back 14

FSO

Front 15

Supervises the food service division and ensures that its organization and operation follow all current directives.

Back 15

FSO

Front 16

Accountable for all food stocks and cash sales from food sales as part of the SIK account.

Back 16

FSO

Front 17

Responsible for preparing safety, sanitary and operating instructions for equipment, food preparation and maintenance of spaces.

Back 17

FSO

Front 18

*Ensure food service personnel are recognized"

Back 18

FSO

Front 19

Responsible for food service sanitation and orderliness

Back 19

FSO

Front 20

"Responsible for maintenance of spaces and equipment

Back 20

FSO

Front 21

Responsible for the timely submission of reports and returns"

Back 21

FSO

Front 22

Responsible for review the Cycle Menu and ensure it is nutritionally well balanced variety

Back 22

FSO

Front 23

Ensures food is prepared using the Armed Forces Recipe Cards or locally approved recipes

Back 23

FSO

Front 24

The senior enlisted assigned to the food service division. Directly responsible to the FSO for proper functioning of the division.

Back 24

LEADING CS

Front 25

Ensures a high level of cleanliness and the proper sanitary preparation of rations in sufficient quantity, while remaining within prescribed monetary food allowances.

Back 25

LEADING CS

Front 26

Supervises the galley, bakery, and other assigned food service spaces

Back 26

LEADING CS

Front 27

Supervise food issue and preparation"

Back 27

LEADING CS

Front 28

Ensure that food is prepared or cooked to be ready as close to serving time as possible

Back 28

LEADING CS

Front 29

Prepare the General Mess Menu (NAVSUP 1080) for the FSO

Back 29

LEADING CS

Front 30

Ensure substitute items are equal or exceed the acceptability factor of the item replaced"

Back 30

LEADING CS

Front 31

Report any doubt concerning quality of food to the FSO\Enforce all ship and station regulations"

Back 31

LEADING CS

Front 32

Ensure perishable food items are monitored and used or transferred to preclude loss

Back 32

LEADING CS

Front 33

Prepare the Food Preparation Worksheet (NAVSUP 1090)

Back 33

LEADING CS

Front 34

Monitor timely completion of PMS

Back 34

LEADING CS

Front 35

Perform duties as COTR for FSAs when assigned

Back 35

LEADING CS

Front 36

Ensure “Pledge of Service to our Patrons” is signed and appropriately displayed

Back 36

LEADING CS

Front 37

Ensure placards containing instruction for the Heimlich maneuver are posted

Back 37

LEADING CS

Front 38

Conduct a daily walk-thru of all food service spaces

Back 38

LEADING CS

Front 39

May be assigned responsibility for vegetable preparation room, bakery, meat preparation room and flight galley during the watch period.

Back 39

WATCH CAPTAIN

Front 40

Ensures food prepared in accordance with Armed Forces Recipe Service or approval local recipes.

Back 40

WATCH CAPTAIN

Front 41

Will sample all food during production and before opening the serving line.

Back 41

WATCH CAPTAIN

Front 42

Directly responsible for the safety and quality of food prepared, served and saved as leftovers

Back 42

WATCH CAPTAIN

Front 43

Reports directly to the Food Service Officer on all matters related to financial management and accountability issues.

Back 43

RECORDSKEEPER

Front 44

Under jurisdiction of Leading Culinary Specialist for military and administrative matters.

Back 44

RECORDSKEEPER

Front 45

Responsible for dry, chilled, and frozen storerooms and issue room.

Back 45

JOD

Front 46

Maintain security, inventory and accuracy of all accountable food and preserve its condition until issue or proper expenditure.

Back 46

JOD

Front 47

Immediately report any compromise of accountability to the Food Service Officer.

Back 47

JOD

Front 48

Report any potential loss of food stock as result of storeroom conditions such as flooding or high temperature.

Back 48

JOD

Front 49

Monitors and records internal temperatures of storage spaces twice daily.

Back 49

JOD

Front 50

Maintains material condition of all storerooms.

Back 50

JOD

Front 51

May act as receipt inspector when receiving subsistence items

Back 51

JOD

Front 52

Detailed by Executive Officer when a CS is not assigned by the ship’s manning document (SMD) to fill this billet.

Back 52

MESSDECK MASTER-AT-ARMS

Front 53

Directly reports and is responsible to the Senior CS.

Back 53

MESSDECK MASTER-AT-ARMS

Front 54

Maintain all spaces and equipment on serving line, scullery and food waste handling areas.

Back 54

MESSDECK MASTER-AT-ARMS

Front 55

"Coordinate FSA assignments with Leading CS

Back 55

MESSDECK MASTER-AT-ARMS

Front 56

Muster Food Service Attendants daily."

Back 56

MESSDECK MASTER-AT-ARMS

Front 57

Supervise cleaning of mess decks, serving line and scullery.

Back 57

MESSDECK MASTER-AT-ARMS

Front 58

Ensure scullery operating instructions are followed.

Back 58

MESSDECK MASTER-AT-ARMS

Front 59

Inventory twice a month and maintain adequate general mess gear.

Back 59

MESSDECK MASTER-AT-ARMS

Front 60

Administer training program for FSAs.

Back 60

MESSDECK MASTER-AT-ARMS

Front 61

"Maintain order and discipline in assigned areas.

Back 61

MESSDECK MASTER-AT-ARMS

Front 62

Monitor headcounts by using an appropriate hand-held counter."

Back 62

MESSDECK MASTER-AT-ARMS

Front 63

Ashore: Supervise the signing of the Meal Signature Record (NAVSUP 1291) and the Cash Meal Payment Book (NAVSUP 1544)

Back 63

MESSDECK MASTER-AT-ARMS

Front 64

"-Set tables with napkin dispensers and all required condiments.

Back 64

FSA

Front 65

-Maintain cleanliness of carpets and furniture.

Back 65

FSA

Front 66

-Assist the JOD with stock rotation, stores transfers and general storeroom cleaning.

Back 66

FSA

Front 67

-Maintain general stateroom for the ranks of 05 and above."

Back 67

FSA

Front 68

Under Navy Regulations, who designates an officer to be present to sample General Mess meals?

Back 68

CO

Front 69

What is the Supply Officer specifically responsible for in the Food Service Operation?

Back 69

The General Supervision of the GM

Front 70

How often should the Medical Department inspect food service spaces?

Back 70

At least monthly

Front 71

Who is the accountable officer for General Mess operations?

Back 71

FSO

Front 72

How often is the MDMAA required to conduct mess gear inventories?

Back 72

2X A MONTH

Front 73

Who is required to sign the NAVSUP 1359 certifying the total number of RIK Allowed to subsist in the GM?

Back 73

The Executive Officer

Front 74

Who is responsible for signing GM returns and ensuring all required reports to NAVSUP Code 51 are submitted on time?

Back 74

The Food Service Officer

Front 75

Who carries out the daily routine of work in the galley?

Back 75

WATCH CAPTAIN

Front 76

(True/False) Cashiers may also be assigned as cash collection agents?

Back 76

FALSE

Front 77

Who establishes the GM meal hours?

Back 77

CO

Front 78

What Appendix in which food service publication would provide guidance on the duties of the MDMAA?

Back 78

Appendix K, NAVSUP P-486

Front 79

In what order is it recommended that you arrange hot foods on the serving line?

Back 79

Soup, Main Entree, Sauce or Gravy, Potatoes or Potato Substitute, and Vegetables

Front 80

When possible, you should place the dessert bar in what section of the messing area?

Back 80

In the center of the messing area

Front 81

If the physical setup of the mess allows. In what location should you place the salad bar?

Back 81

Where the patron can choose a salad first.

Front 82

When preparing to slice a roast, you should first cut one slice across the top of the roast for what purpose?

Back 82

To determine the direction of the grain of the roast.

Front 83

What person sets the hours for the serving of meals?

Back 83

Commanding Officer

Front 84

As a general rule, you should set up the serving line what specific number of minutes before the regular meal?

Back 84

45 minutes

Front 85

Before dishing out stew, chili con carne, or any similar item to a patron, you stir the item for what reason?

Back 85

To distribute he solid particles and the liquid evenly.

Front 86

You should conduct an inventory of all dinnerware at what frequency to make sure there is enough to last an entire meal?

Back 86

Twice Monthly

Front 87

What is the 3rd step in menu planning?

Back 87

Salads

Front 88

What is the 6th step in menu planning?

Back 88

Bread and Breakfast Pastries

Front 89

Menu will list nutrients information containing?

Back 89

Calories, carbohydrates, protein and fats

Front 90

99% of thus nutrient is found in our body?

Back 90

Calcium

Front 91

A healthy dessert should contain how many grams of fat?

Back 91

5 grams

Front 92

A healthy entree should contain how many grams of fats?

Back 92

15 grams

Front 93

What is the internal temperature if you mix turkey and beef in cooking?

Back 93

165 F

Front 94

An ornament that is also used in flavor?

Back 94

Garnish

Front 95

Potentially hazardous food must not be held for more than _____ hours between 41F to ______ F.

Back 95

4 hours; 140 F

Front 96

Silverwares should be soaked in water at what temperature?

Back 96

120 - 125 F

Front 97

What are the 3 reports you need to print before downloading the NAVSU 7330?

Back 97

NAVSUP 1359, 367, 1336, and Book Inventory

Front 98

Who has unrestricted access to all areas within the FSM system?

Back 98

Food Service Officer

Front 99

The Cash Collection Agent should have access to what on FSM?

Back 99

Deposit Only

Front 100

Who has the unrestricted access to all areas within FSM system with the exception of System Access Function?

Back 100

LCPO and Records Keeper

Front 101

Which Module can find the Food Item?

Back 101

File Management Module

Front 102

Which module can find the General Mess Record?

Back 102

Accounting Module

Front 103

Which module can find the General Prime Vendor?

Back 103

Automated Data Transfer

Front 104

Which module can find the Breakouts?

Back 104

Menu Production Module

Front 105

If the FSO and Supply Officer are one and the same, the envelope will be secured where?

Back 105

Executive Officer's safe

Front 106

How long should you retain a Post Daily NAVSUP Form 1282?

Back 106

Current and 3 previous months

Front 107

Duties and guidelines for the Mess Deck Master-at-Arms and Food Service Attendants are located where?

Back 107

Food Service Handbook, Chapter 2

Front 108

How many ounces are there in 5 gallons?

Back 108

5 x 128 = 640

Front 109

To cook by dry heat in an oven, either covered or uncovered.

Back 109

bake

Front 110

To partially cook in deep fat, boiling water or steam.

Back 110

blanch

Front 111

To pinch together in order to seal.

Back 111

Crimp

Front 112

produce carbon dioxide gas and alcohol, resulting in expansion of the dough.

Back 112

YEAST

Front 113

During this period, the dough doubles in bulk."

Back 113

Fermentation

Front 114

"To work dough by folding and pressing firmly with palms of hands, turning between folding

Back 114

Knead

Front 115

To make shallow cuts across top of a food item.

Back 115

Score

Front 116

"To cook gently in a liquid just below the boiling point (190° F. - 210° F.);bubbles will form slowly and break at the surface."

Back 116

Simmer

Front 117

For sautéing or pan frying, temperature should be between __ F. and __ F.

Back 117

For sautéing or pan frying, temperature should be between 300 F. and 365 F.

Front 118

What should the temperature of the water be when using active dry yeast in yeast raised product?

Back 118

105-110 degrees is the temperature of the water when using active dry yeast in yeast raised product

Front 119

List type of quick breads?

Back 119

muffins; pancakes; cookies; pancakes; fritters; cornbread

Front 120

What are pastry pie crust made from?

Back 120

Flour; Shortening; Salt and Ice water

Front 121

What is bleeding?

Back 121

#NAME?

Front 122

What is young dough?

Back 122

Under proof

Front 123

What is old dough?

Back 123

Over proof

Front 124

what is gluten?

Back 124

Gluten is an amorphous ergastic protein found combined with starch in the endosperm of some cereals, notably wheat, rye, and barley. It constitutes about 80% of the proteins contained in wheat, and is composed of the proteins gliadin and glutenin. Gluten is responsible for the elasticity of kneaded dough, which allows it to be leavened, as well as the chewiness" of baked products like bagels. It is the glutenins (specifically, high molecular weight glutenins) that are especially critical to gluten quality"

Front 125

What is the first important step in cake decorating?

Back 125

Consistency of icing.

Front 126

What is bleached flour?

Back 126

Bleached flour is flour that was subjected to flour bleaching agents in order to whiten it (freshly milled flour is yellowish) and give it more gluten-producing potential. Similar effect can be achieved by letting the flour slowly oxidize with oxygen in the air (natural aging"); however this process is too slow to be commercially viable. Oxidizing agents are therefore employed, most commonly organic peroxides like acetone peroxide or benzoyl peroxide, nitrogen dioxide, or chlorine."

Front 127

What is cake flour

Back 127

Cake flour is a finely milled flour made from soft wheat. It has very low gluten content, making it suitable for soft-textured cakes and cookies. Higher gluten content of other flours would make the cakes tough.

Front 128

What is pastry flour?

Back 128

Pastry flour (also called cookie flour or cracker flour) has slightly higher gluten content than cake flour, but lower than all-purpose flour. It is suitable for fine, light-textured pastries.

Front 129

What is eclair?

Back 129

An éclair is a delicate pastry made with choux paste (cream puff pastry dough). The dough is piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. The pastry is traditionally filled with a vanilla pastry cream (crème pâtissière), custard or whipped cream, and usually topped with chocolate icing. Other fillings include coffee- and rum-flavored custard, fruit-flavored fillings, or chestnut purée.

Front 130

What is puff pastry?

Back 130

Puff pastry (pâte feuilletée) is a light, flaky pastry made from dough of the same name. The dough, which is also called puff paste, contains several layers of butter. Croissants are sometimes formed from puff pastry.