New Fs2 Eoct

Front 1

What does punching dough mean?

Back 1

To fold the dough onto itself

Front 2

What is the purpose of mixing dough?

Back 2

*To combine all ingredience into a uniform, smooth dough*To distribute the yeast evenly*To develope gluten

Front 3

Why does bread get crumbly?

Back 3

*Fermentation time wrong, overproofing, baking temp too low, flour too weak, too little salt

Front 4

What are the functions of frosting?

Back 4

improves the keeping quality by forming a protective layer, contributes flavor and richness, improves appereance

Front 5

Use ____ frosting with heavy cakes and _____ frosting with light cakes.

Back 5

heavy, light

Front 6

when using the creaming method why is it important to cream the butter and sugar until the mixture is light and fluffy?

Back 6

To ensure uniform distribution

Front 7

List ingredience in the order they are added when mixed by the creaming method

Back 7

butter, sugar, eggs, flour, milk

Front 8

Name three characteristics of mousse

Back 8

soft and creamy, wipped egg whites/cream/or both, a simple or complex base.

Front 9

List three key factors that influence patron requirements

Back 9

sedentary occupations, durring deployment opportunities to burn excess calories may be constrained, mature workforce

Front 10

Two sources of nutritional information for approved recipes are?

Back 10

FS Libbrary and myfoodpyramid.com

Front 11

Before you decide to modify a recipe you should consider?

Back 11

menu requirments, program requirements, and patron requiments

Front 12

Rule of three

Back 12

no more than 3 fried items per week, plan for 3 color variety in each meal, serve 3 steak entrees per week, include crisp, soft, and firm food for each meal

Front 13

Main Course Guide

Back 13

Beef- no more than 4
Pork- no more than twice
Poultry- at least 4 times
Seafood- at least twice

Front 14

When selecting vegetable dishes two important things to consider are?

Back 14

popularity and crew opinion

Front 15

Three keys to a successful salad bar are?

Back 15

variety, freshness, and creativity

Front 16

Two important considerations when selecting desserts are?

Back 16

avoid repetition and creativity

Front 17

When planning the breakfast menu, consider opportunities to_______

Back 17

utilize extra breakfast meats.

Front 18

A balanced daily menue should include

Back 18

6-servings grains
3-servings vegetables
2-servings fruit
3-servings dairy
2-servings meat

Front 19

What is the first thing you should consider when drafting a load guide?

Back 19

determine substinance requirements

Front 20

During load planning, what replenishment considerations should the FSo take into consideration?

Back 20

Procurement lead time
Sources of procurement
Advance notice to vendors

Front 21

List three guidlines for ording fresh dairy, eggs, and produce for deployment

Back 21

order items no more than 1 week prior to deployment
order items in lots of 50% at a time
avoid ording glass containers

Front 22

While conduction LEDET operations in the SOCAL OPAREA your unit will make a brief stop at NAVBASE San Diego. You have three hours to purchase food items. Your best value source of supply would be

Back 22

Navy Comissary

Front 23

Who is responsible for clarifying stakeholder expectations for a special event?

Back 23

FS in charge

Front 24

When preparing a special meal plan, what planning step should be accomplished first?

Back 24

identify requirements

Front 25

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

Back 25

XO

Front 26

What type of service is most appropriate for a holiday meal served in the general mess?

Back 26

Serving line

Front 27

What type of service is most appropriate for a change of command with a large number of guests?

Back 27

self serve buffet

Front 28

What type of service would you recommend for a CPO Mess (Ashore) dining-in occasion?

Back 28

Formal table

Front 29

If the CGDF is classified Small then the max change on hand is ____ and that amount should not exceed ____.

Back 29

$50-$500

Front 30

If the CGDF is classified Medium then the max change on hand is _____ and that amount should not exceed ______.

Back 30

$75-$1,500

Front 31

If the CGDF is classified Large or ISC then the max change on hand is _____ and that amount should not exceep _____.

Back 31

$200-$3,000

Front 32

When transmitting funds only do it in the forms of ____

Back 32

checks and money orders

Front 33

What do you do with funds you need to mail out?

Back 33

Do not mail cash. convert cash to money orders or cashiers checks.

Front 34

What should you do with checks before transmittal?

Back 34

sort checks into batches of 50 or less before transmittal

Front 35

Should you use your personal account to transfer funds?

Back 35

NO

Front 36

Where can you find the format for a transmittal letter?

Back 36

In the FS Manual or downloaded from the FS library

Front 37

You should keep copies of the transmittal letter and ____?

Back 37

copies of each check or money order enclosed

Front 38

Transmit deposit packages by regular mail to the ________

Back 38

Lock box address contained in the FINCEN SOP.

Front 39

Mess patrons should make checks or money oders payable to the ______

Back 39

USCG

Front 40

Before transmittal to the lock box, excess cash on hand should be ?

Back 40

Made into money orders

Front 41

Checks and money orders are sent to the lockbox by ?

Back 41

regular mail

Front 42

The cashier must account for funds collected after each ____

Back 42

Meal

Front 43

Patrons authorized to purchase meals on credit must settle their Individula Credit Account (CG-3476) with ____ days.

Back 43

5

Front 44

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

Back 44

FSO

Front 45

You should base the unit price of the CGDF- produced bakery products _______

Back 45

on the cost of the raw ingredients used, i.e, the menu cost

Front 46

Pencil entried are authorized when completing the ________

Back 46

Provision Inventory Control Record (CG-3469)

Front 47

Use the ____ block on the Issue/Sales Slip (CG-2581) to record a transfer of stores

Back 47

Other

Front 48

Insert _____ in the _____ space to identify the purpose of the issue documentation.

Back 48

Transfer, Remarks

Front 49

When recording transactions in the Provision Inventory Control Record (CG-3469), the Ducumentation Number entry should correspond with ____

Back 49

the Issue/Slaes Slip (CG-2581) sequential number

Front 50

The card holder must verify P-card accounts transactions within___ days

Back 50

7

Front 51

Who is responsible for submitting monthy p-card audit documentation?

Back 51

Card Holder

Front 52

A disputed sales tax charge should always be referred to _____

Back 52

the issuing bank

Front 53

Who is authorized to certify the Oder Log as an accountable record of purchases?

Back 53

AO

Front 54

Keep all P-card account documentaion on file for a period of ____ months

Back 54

36

Front 55

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

Back 55

spoilage, shrinkage, and/or breakage

Front 56

Whist underway you experience loss of power for six hours resulting in the spoilage of produce. The items were valued at $288.73. How should you document the loss?

Back 56

Inventory Adjustment

Front 57

if you make a mistake when making pen and ink inventory record entries you should ___

Back 57

put a line though the mistake, then right the correction above it, initail the correction

Front 58

If you are relieving the FSO and you find everything satifactory, you should report the dining facility's condition as ____

Back 58

Solvent

Front 59

if you are relieving the FSO and you discover inventory discepancies, you should

Back 59

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

Front 60

As relieving FSO, when should you forword a of the relief report to FINCEN and the regional FSAT?

Back 60

with the submission of the regular monthly statement.

Front 61

IF you recieve good with an unpriced invoice the best thing to do is

Back 61

create a dummy invoice

Front 62

for goods recieved from a commercial source of supply, you may except variences in the amount recieved if;

Back 62

the varience on a sigle invoice is less than $10
the FSO explains the adjustment to the vendor in writing
the invoice states the correct price on it as it is ordered

Front 63

Deliveries that do not conform to purchase specifications must be

Back 63

Rejected

Front 64

List four types of food that are not considered TCS items

Back 64

Cereal, rice, flour, sugar

Front 65

Splashes from washing or cleaning is a ______ hazard

Back 65

Chemical

Front 66

Unnecessary touching or handling is a ____ hazard

Back 66

Physical

Front 67

Contacy with dust, insects, or rodents is considered a _____ hazard

Back 67

Biological

Front 68

Some perishable food items are considered overage when stored beyond the ____

Back 68

Safe-use date

Front 69

Overage food items should always be ____

Back 69

surveyed or discarded

Front 70

list two examples of items that may be stores directly on the deck

Back 70

milk in plastic jugs stored in plastic crates
rice in non permiable bags

Front 71

The _____ is responsible for preventing food-borne illnesses which may result from noncompliance with food safty practices

Back 71

FSO

Front 72

Describe the essential criteria for selecting temporary food service personnel.

Back 72

Good Health
Good grooming and personal hygiene

Front 73

SN Kuntz isi n his third instance of non compliance with hygeine standards. He is messcooking. What should you do?

Back 73

refer Sn Kuntz to supervisor or medical staff.

Front 74

When recieving deliveries or breaking out stores the first step is to ___

Back 74

Decide if the items are fit for purpose

Front 75

You may reject defective product for disposal by the vendor if ___

Back 75

the contract permits

Front 76

While inspecting stores, you decide to reject a delivery of frsh chicken wings. The delivery driver tells you that the vendor cannot replace the unfit item immediatly. You should ____

Back 76

seek an alternate source of supply

Front 77

SAP procurements are divided into how many catagories?

Back 77

2, procurements under $3,000 (micro-purchases) and procurements over $3,000 but less than $100,000 (the simplified acquisistion threshold SAT)

Front 78

Two key accounting data chatagories are ____

Back 78

Accounting Line Data
Document Numbers

Front 79

Standard Document number format has ___ catagories with a total of ___ characters.

Back 79

8, 16

Front 80

Standard Accounting Line Data Format
2/F/601/136/30/0/AB/12345/2673
(1)(2)(3) (4) (5) (6)(7) (8) (9)

Back 80

(1) agency code
(2) Region code
(3)Appropriation Code
(4)Appropriation Limitation Code, ALC
(5) Allotment fund control code AFC
(6)Allotment Level Indicator Code ALIC
(7)Program Element
(8)Cost Center
(9)Standard object Class

Front 81

The standard accounting line data format has a total of ___ data fields

Back 81

9

Front 82

The ALIC is always ____ and in data field ___

Back 82

zero, 6

Front 83

Standard document Number
23 05 90 7 F AB 001 000
(1) (2) (3) (4) (5) (6) (7) (8)

Back 83

(1)Document Type
(2)Funding Year
(3)Procurment Site Code
(4)Fiscal Year
(5)Region or District
(6)Program Element
(7)Document Sequence Number
(8)Suffix

Front 84

The Non Standard Document Number format contains ___ fields with up to ___ characters.

Back 84

4, 16

Front 85

Non-Standard Accounting Line Data
23 99 987654321 000
(1) (2) (3) (4)

Back 85

(1) Document Type
(2) Funding Year
(3) Document Number
(4) Suffix

Front 86

List four Non-Standard Document Number transactions

Back 86

p-card, MILSTRIP, Express mail, and GSA

Front 87

List three resources for procurement help, guidance, and support

Back 87

SKs, FSAT, and procurement specialists (GSA or contract)

Front 88

_____ is the preferred method for submission of a PR.

Back 88

FPD
FInancing and Purchasing Desktop

Front 89

Which method of purchasing foodstuffs is most preferred by the coast guard?

Back 89

P-card

Front 90

List three limitations of the cash purchase method

Back 90

not to exceed $500
not to use for personal purposes
not to use to pay FINCEN bills to vendors

Front 91

list four consequences of noncompliance with p-card pilicy

Back 91

personal liability for unauthorized charges
immediate cancellation of cardholder privilages
adverse administrative action
punitive disciplinary action

Front 92

List two advantages of the Substinance Prime Vendor purchase method

Back 92

recieve purchases w/i 24hrs
good service and high quality items

Front 93

What are the two sources of supply for foodstuffs?

Back 93

US Government
Commercial or Open Market

Front 94

What are the four methods for purchasing foodstuffs?

Back 94

DSCP Substinance Prime Vendor, P-Card, BPA, Cash

Front 95

The ____ supports food service operations wordwide for military and other authorized federal customers.

Back 95

Defense Logistic Agency, DLA

Front 96

The ____ provides a step by step process for procurement from US Government sources of supply.

Back 96

DCSP Prime Vendor Food Support; Coast Guard Food Ordering Guidebook

Front 97

What is the preferred method when purchasing food service items in the open market?

Back 97

P-Card

Front 98

Why is the P-Card preferred?

Back 98

Easy to use, widely excpeted, less paperwork

Front 99

What must you consider before making an open market purchase with the P-Card?

Back 99

required sources of supply

Front 100

What should you do with your P-Card when not using it?

Back 100

keep it secure

Front 101

What are the advantages of a BPA?

Back 101

on-call verbal orders, so no initial paperwork
monthly payment of invioces, rather than by individual transactions
special food service exceptions to micro purchase limits, you can purchase items up to $25,000 on an account

Front 102

The ___ contains detailed procedures for BPA procurement from commercial sources.

Back 102

SAP Handbook

Front 103

The ____contains step by step guidance on how to set up, operate, and maintain purchasing cash accounts.

Back 103

Certifying and Disbursing Manual

Front 104

The creaming method is also known as the ______

Back 104

conventional method

Front 105

The rapid rising of dough is called _____

Back 105

oven spring

Front 106

Reaccuring items without a predictable qauntity, which should you use?

Back 106

BPA

Front 107

Which block is used to record sale of meals?

Back 107

Block F

Front 108

Send the FSO relief letter to FINCEN and _____

Back 108

FSAT

Front 109

For a four week cycle menue you need ___ entrees

Back 109

21

Front 110

The ____ department is responsible for preventative and corrective maintanence of food storage spaces

Back 110

Engineering

Front 111

The _____ is responsible for insoection of food storage spaces.

Back 111

medical dept

Front 112

Two rules for food storage

Back 112

keep food 6 in off the deck
Use FIFO rule

Front 113

When recieving deliveries or breaking out stores the first step is to ____

Back 113

decide if the items recieved are fit for purpose.

Front 114

What block of a PR is the accounting data?

Back 114

Block 10

Front 115

P-card code number is

Back 115

32

Front 116

Dough placed in a lighly oiled container and allowed to rise is called

Back 116

Fermentation

Front 117

Which rased raised dough can be used to produce sweet and non sweet products

Back 117

Roll-In

Front 118

Work flow planning matrix can be found in the

Back 118

FS practical handbook

Front 119

To reduce sodium in a recipe you should use

Back 119

herb-only seasoning

Front 120

Yoiu are allowed to carry ?% of the accumulated unused allowance?

Back 120

10%

Front 121

Cost of replacing defective food items shall be absorbed by?

Back 121

vendor?
CG-DF
FS program manager
DHS

Front 122

Provison inventory report CG-?

Back 122

4261

Front 123

Hard crusted and whole grain breads are examples of what type of bread?

Back 123

Lean

Front 124

Preffed methode of purchasin food items?

Back 124

DLA