New Fs2 Eoct Study Guide

Front 1

_______ is the preferred method for submission of a procurement request.

Back 1

Finance and Purchasing Desktop (FPD) Purchase Request

Front 2

List the 2 catagories of Accounting Data.

Back 2

1) Accounting Line Data
2) Document Numbers

Front 3

List the 4 Non-Standard Document Number Transactions.

Back 3

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

Front 4

List the 2 Simplified Acquistion Procedure (SAP) catagories.

Back 4

1) Preocurements Under $3000 (Micropurchase)
2) Procurements Greater than $3000 But less than the SAP threshold of $100 000

Front 5

List 3 resources for procurement help, guidance and support.

Back 5

1) Procurement Specialist (GS or Contract)
2) Storekeepers
3) Food Service Assistance Team (FSAT)

Front 6

Which method of purchasing foodstuffs, in practice, MOST peferred by the CG?

Back 6

Governtment Purchase Card (P CARD)

Front 7

List 3 Limitations of the cash method purchase.

Back 7

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 loans may not be used to pay bills for the Finance Center if a vendor had not yet been paid for goods or services.

Front 8

List 4 Consequences of non compliance with the P Card policy.

Back 8

1)Personal liability for unauthorized charges
2) Immediate cancellation of cardholder priviledges
3) Adverse Administration Action
4) Punitive Disiplinary action

Front 9

List 2 advantages of htte Subsistances Prime Vendor (SPV) purchase method.

Back 9

1)Cusomers can recieve their food items 48 hours after placing an order.
2) Account Managers ensure that customers ger good service and high quality items from program vendors.

Front 10

DOT F 4200.1

Back 10

CG Dining Facility Operating Statement

Front 11

CG 2581

Back 11

Issue/ Sales slip

Front 12

CG 3114

Back 12

Inventory Adjustment Form

Front 13

CG 3123

Back 13

Ration Memorandium

Front 14

CG 3469

Back 14

Inventory Control Record

Front 15

CG 3471

Back 15

Dailty Ration Cost Record

Front 16

CG 3476

Back 16

Individual Credit account

Front 17

CG 4246

Back 17

Provision Leger

Front 18

CG 4261

Back 18

Provisional Inventory Report

Front 19

CG 4901

Back 19

Meal Sign In Sheet

Front 20

CG 4971

Back 20

Custodian Count of cash on hand

Front 21

DD 1149

Back 21

Requisition and Invioce Shipping Document

Front 22

NAVSUP 1090

Back 22

Food Prep Worksheet

Front 23

NAVSUP 1080

Back 23

Weekly Menu

Front 24

NAVSUP 766

Back 24

Stock Card Record

Front 25

If you recieve goods with unpriced invoices a BEST course of action is...

Back 25

To prepare a dummy invioce. When a prices invoice arrives review for valiances and document adjustments to inventory.

Front 26

For goods Recieved from a commercial source of supply, you may accept variances in amount recieved if....

Back 26

1) the vaiance on a single invoice is $10 ort less
2) the invoice states that correct quantity and the price (as ordered)
3) the FSO explains the adjustment to the vendor in writing

Front 27

Deliveries that do not conform to purchase specifications MUST be ...

Back 27

Rejected

Front 28

Semi- Perishable food items are considered overage when stored beyond the...

Back 28

safe-use date

Front 29

Overage Items should always be...

Back 29

surveyed or discarded

Front 30

List 2 examples of items that may be stored directly on the deck.

Back 30

Food in non-permeable containers, such as goods packed in waterproof containers, milk cartons in plastic crates, maybe stored on a clean dry deck.

Front 31

What are the three major purposes of mixing yeast dough?

Back 31

1) Combine ingredients into a uniform, smooth dough
2) Distribute yeast evenly throughout the dough
3) Develop Gluten

Front 32

After removing you sub rolls from the oven, you can find that they are poorly shaped. Name 3 possible causes for this.

Back 32

1) Too much Liquid
2) Improper molding, makeup, or proofing
3) Too Much steam in the oven

Front 33

After removing your french bread loavesfrom the oven, you find that the rolls are crumbly. Name 3 possible causes for this.

Back 33

1)Fermenting Time (too short or too long)
2) Overproofing
3)Baking temperature too low
4) Flour too weak
5) Too Little Salt

Front 34

Which mixing method has one step. Combine all ingredients in the mixing bowl and mix.

Back 34

Straight Dough

Front 35

Which mixing method, has several steps which each ingedients are added seperately and the yeast is first softened with water.

Back 35

Modified straight Dough

Front 36

Which mixing method has two stages. The first stage is prepared using liquid, yeast and part flour. @nd stage, the prepared sponge is fermented between one and three hours then mix remaining ingredients.

Back 36

Sponge Dough

Front 37

The 3 yeast dough mixing method

Back 37

1) Straight dough
2) Modified Straight Dough
3) Sponge Dough

Front 38

Lean Yest Dough

Back 38

Low in fat and sugar

Front 39

Rich yeast dough

Back 39

High in fat and sugar, sometimes contains eggs

Front 40

2 main yeast dough product types

Back 40

1) Regular
2)Rolled in

Front 41

Regular yeast dough is subdivided in 2 products

Back 41

1) Lean Dough
2) Rich dough

Front 42

Rolled in yeast dough is subdivided into2 products

Back 42

1) Non Sweet (Croissants)
2) Sweet Dough (Danish Pastrys)

Front 43

12 Basic steps for yeast raised products.

Back 43

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 44

Yeast - Raised products that ferments too long or at too high of a temp becomes _______.

Back 44

Sticky

Front 45

What is punching?

Back 45

Deflating the dough by pulling up on the sides, folding over the center and pressing down.

Front 46

The rapid rise of yeast bread that occures when you first place it in the oven is called_______.

Back 46

Oven spring

Front 47

The creaming method is also known as the ________ method.

Back 47

Conventional

Front 48

The Two stage cake mixing method is also known as the _________ method.

Back 48

Blending

Front 49

Cakes made by the foaming method contain little to no _________.

Back 49

Shortening

Front 50

You should turn out cakes when they are _______.

Back 50

Slightly Warm

Front 51

6 Basic types of Icing.

Back 51

1) Fondant
2) Butter cream
3) Foam type
4) Fudge Type
5)Flat Type
6) Royal or Decorators

Front 52

When using the creaming method, you cream the butter and sugar until the mixture is ________. Why?

Back 52

Light and Fluffy, To ensure even distribution.

Front 53

When using the creaming method you should mix ingredients in the following order.

Back 53

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

Front 54

What is the color code for each item when preparing a menu?
Beef, Pork, Poultry, Seafood

Back 54

Beef - Red
Pork - Pink
Poultry - Yellow
Seafood - Green

Front 55

Never exceed ______ fried meals per week,

Back 55

3

Front 56

Always include a ______,_____, and _____ food with each meal.

Back 56

Crisp
Soft
Firm

Front 57

Never serve more than 3 ______based products per week.

Back 57

Tomato

Front 58

Always ensure there is a min of 3 different _______of food incorporated into each meal.

Back 58

colors

Front 59

You should serve a steak meal a min of _______.

Back 59

Twice a month

Front 60

When serving seafood, you should ensure that one entree is a ________.

Back 60

Fish Filet

Front 61

When preparing a menu beef should be served _______.

Back 61

No more than 4 times a week.

Front 62

When preparing a menu poultry should be served ________.

Back 62

No Less than 4 times a week.

Front 63

When preparing a menu pork should be served _________.

Back 63

At least once a week.

Front 64

When preparing a menu you should prepare seafood ________.

Back 64

At least twice a week.

Front 65

For a 4 week cycle menu you will need ______main courses.

Back 65

21

Front 66

A soup choice is _____________ for each meal.

Back 66

No always required

Front 67

Given planning references and data, what is the FIRST thing you should do whe drafting a load guide?

Back 67

Determine Subsistence requirements

Front 68

During load planning, what replenishment considerations should the FSO take into account?

Back 68

1) Procurement lead time
2) Sources of Procurement
3) Advance Notice to vendors

Front 69

What are at LEAST 3 guidelines for ordering fresh dairy, eggs, and produce for deployment?

Back 69

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

Front 70

3 Basic types of service

Back 70

1) Serving line
2) Self -Serve Buffet
3) Table Service

Front 71

2 types of table service

Back 71

1) Formal
2) Informal

Front 72

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

Back 72

The Food Service Specialist in charge of planing

Front 73

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

Back 73

Identify the requirements

Front 74

If a project officer or agency representitive is not specically designated, your point of cantact for the meal will be?

Back 74

The Executive Officer

Front 75

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

Back 75

A Serving Line

Front 76

What type of meal service is MOST appropriate for a change of command at which a lg. amount of guest are expected?

Back 76

Buffet Service

Front 77

What type of service would you reccommend for a CPO mess (ashore) dining-in occasion?

Back 77

Formal Table

Front 78

The ________ is responsible for preventing food-borne illness which may result from non compliance with food safety practices.

Back 78

The FSO

Front 79

Discribe the essential criteria for selecting tempory food service personnel.

Back 79

1)Good Health
2)Good Grooming and personal hygeine