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108 Cards in this Set
- Front
- Back
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who si the eyes and ears of management and acts as the liason to customers?
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food service shift leaders and senior cooks
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when should you return unused substinence to the store room?
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at end of each meal period
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to prevent communication problems,how often should you hold staff meetings with all shifts?
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atleast weekly
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waht is the stated goal of scheduling?
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to maximize the number of worker at peak workload periods
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from what sources can you gather training material/topic to train yoru staff?
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the dinning facility manager's quarterly and services STA
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a member who recieves a meal portion of perdiem can use the dinning facility as what type of customer?
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cash paying
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who authorizes civilians to eat meals in the dinnign facility?
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installation commander
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name the 2 DOD meal rates?
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discounted and standard
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what is the surcharge used to purchase?
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operationg supplies and expendable items
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what percentage of surcharge is deposited into the base O&M appropriation if the dinnign facility does not have a full food service contract?
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50%
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list the operational advantages of the cyclic system
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1.providing flexibility
2.forcasting requirements fro logistics 3.production planning 4.serving efficienacy 5.training scheduling and concsictency |
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what type of milk is primary used int he dinning facility?
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1%
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which fruits is mandatory for all breakfast meal?
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bananas,melons,grapes and berries
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what type of eggs is mandatory for all omelets and scrambled eggs?
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pasteurized reduced colesterol
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how many grilled short order item are mandatory for lunch and dinner?
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4 hot grilled items
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which meal is set up as the first meal of the day?
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midnight meal if it is offered in the dinning facility
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who must aproved all additional food items not in the core catalog?
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HQ AF SVVA/SVOFO
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what tool is used to control,plan and design food production?
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production log
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what is used as a management tool to plan an service flight meals
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CFS menu pre face
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which flight meal is authorized for aircrew wearing oxygen mask?
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bite size meals
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what type of cheese is used in a low residue flight meal?
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cottage cheese
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which flight meal is commonly used as the second meal on a long flight?
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MRE
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complimentary snacks and beverages served on flgihts must not exceed what amount?
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$2.00
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how often are self inspections conducted within the dinning operations?
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weekly
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which forms may be used to conduct internal self insopections within the dinning operation?
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AF form 977 and AF form 1038
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atleast how long do you keep self inspection records?
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1 years
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where is the primary location for catering on base?
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clubs
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what can you do with the unused food items from a catered event?
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serve them for subsequent lunch and dinner meal
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name 3 additional sources of revenue generated at catered events
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photographers,entertainers and bakers
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who has the authority to allow off base civilians to eat in the base dinnign facility during an emergency?
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installation commander
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what is the maximum amount of mRE rations you can purchased during an emergency situation?
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a two day supply for each ESM patron
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who must you contact before ordering MREs for emergency situations?
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HQ AFSA/SVOFO
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define sanitizing?
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the process of reducing the number of microorganisms on a clean surface to safe levels
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who determines if a member is cleared to return to work int he food operation?
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medical authority
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when are floors swept and mopped?
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after each meal period
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what equipmetn needs to be cleaned quarterly to reduced the risk of fires?
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ventilation hoods
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when are beverage dispensers cleaned?
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daily
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define communicable disease
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an illness caused by micro organisms which are transmitted from an infected person or animal.can also be transmitted through eating raw or uncooked meat/left overs
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how are communicable diseased passed from person to person?
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by direct or indirect contact with an infected person or their creations
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list 5 common communicable diseases?
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1.AIDS
2.botulism 3.chicken pox 4.e coli 5.flu |
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define the USAF danger zone
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between 41 and 140F
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to wht internal temperature and for atleast how long must left overs be reheated?
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165, 15 seconds
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wht is the maximum time frame in whihc left overs must be used?
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7 days
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list the safe internal temperatures for meats commonly used in our dining facility?
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rare roast beef-130
cooked beef-145 cooked pork &FOOD CONTAINING PORK-155 COOKED POULTRY AND STUFFED MEAT COUNTAING POULTRY-165 |
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list the thawing method used in food service operationS
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-under refrigerations 41F
-cold running water,no longer than 4hrs -.room temperature as part of the preperation process -microwave as part of cooking process |
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who plays an important role in making sure food safety procedures are followed through out the operations?
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all food personnel
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as part of the HAACP plan , training should be listed for whome?
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employee supervisor
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define garnish
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to decorate with small pieces of colorfull foods
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define batch preperation
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a pedetermine quantity or number of serving of food that is to be prepared at selected time intervals in progressive cookery for a given meal period to ensure that fresh and high quality cooked food for customers
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define progressive cookery
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the contineous preparation of food in successive steps during the entire serving period.
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what is the purpose of sauteeing food?
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to minimize waterloss and vitamin distruction yest maximizing browning and flavor development
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what does searing prevent?
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the loss o fwater and flavor in the cooking processs
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what is the main difference between broiling and grilling?
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gravity
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what is the temperature range deep fat drying?
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325F-400F
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baking is what type of cooking?
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dry heat
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list internal temperature of meat that insdicate the degree of doneness
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rare-130
medium rare-140 mideum-160 well done-170 |
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when checking the temperature of each item of food is nto practical, what can you do to make the food is beign prepared tje proper temperature?
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routinely verifying the specific process and cooking equipment are capable of ataining a final internal product temperature at all locations in or on cooking equipment
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what purpose does garnishing serve?
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to decorate food
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least atleast 3 practical guideliunes for effective garnishing food
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-do not rely on use of atificial food coloring as a method of garnishing
-take advantage of contrast of natural colors of food -dont sacrifice the time required to prepare food just to prepare garnishes -dont put garnish on every item |
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as a safety precaution, never fill pans on serving line that contains liquid more than how full?
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3/4
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what should be considered when the best serving tool for the food items beign served?
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apearance,texture,composition,size and shape of each item
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how should the unserved portion of a carved meat item appear if carved correctly?
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neat and without jagged edges
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define progressive cooking
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cooking small batches of food to be availabe as needed
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using progressive cooking improves the use of what?
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time,food and personnel
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what is the mot important management device when preparing jlarge quantities of food?
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waste control
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what factors contirbute to plate waste?
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poor portion control,unpopular dishes and improper servings
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when storing food items, what method is used for stock rotation?
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first in first out
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you will normally scale a recipe before ?
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printing it
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what si the AFFSAS designed to do?
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to account for food dollar spent at the installation level
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what is the purpose of the uncosted item?
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to detect usage of item that exceeds the on hand summery
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what is the purpose of the cash reconciliation report?
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consolidates all cash collected from all dinnign facilities on an installation
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how does STORES websites sends the purchase reconcilliation report?
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via-website
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when do you complete the daily production log?
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complete is before adn sign it after each meal
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when must you complete the daily waste log?
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at the end of each meal or end of business before conducting end of day functions
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name 3 types of journals?
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-transactions
-sales -history |
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what are the 3 types of history journal?
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-purchase
-cost correction -adjusttment |
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for atleast how long are documentation and PV reciepts kept on file?
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atlest 5 years
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for accountign purpose, what defines each food service activity as seperate and distinct?
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the DOD AAC
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what should storeroom personnel sign for when reciveing substinence delivery?
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only what you actually recieve
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what document do you use to report food that does not meet specification requirement for your dining facility?
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UMR
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list peroshable food storage temperature
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-meat and poultry-32-36
-eggs-40-45 fresh fruits and veggies-40-45 milk-38 frozen foods-0 or below |
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gavanized containers are never used to pprepare and store what items?
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meat,fruits,salad,tea,coffee,lemonade and other acid containing foods
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what si the temperature of semi-perishable storage area?
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50-68F
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improper thawing of food can cause what?
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over cooked,dry,tasteless entrees and could lead to an outbreak of foodborne illnesses
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why are physical inventories conducted?
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to determine the actual value of food on hand, the acciracy of food records and effectivenesss of internal control
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who conducts the fiscal year inventory?
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a disinterested party
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non-automated facilities use what form to transfer food?
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af form 0516
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if condemmed food is not excessive, how do you account for it?
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document it on the waste log
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what is the number 1 rule of the storeroom clerk?
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only sign for what you actually recieve
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list some of the roles of a PV account representative
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-funsctions as the communications director and monitor
-oversees the PV program -acts as the liason between the base and DSCP |
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when feeding operation is having with products or shipment who should you contact first?
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PV representative
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list some of the benefits of usign PV to storeroom operations and cutomers
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-one stop shopping
-inventory reduction -door to door deliver -reduced order adn delivery lead time |
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if an item is not available at the time you place your oder, the PV provides what?
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a sutable substitute
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the delivery time for food is set to meet the needs of what?
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a dinning operation
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the storeroom manager must turn receipt for substinence into the accountant within how many day?
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24hrs
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when the PV substitutes an item, what standards must the item meet?
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it must be an approved item from teh catalog, that is the same type,quality and size as the original item
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what office must approve new food items for use in the dinning facility?
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HQ AFSVA/SVOFO
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what is used to forecast food orders?
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menu reccup
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what is the normal delivery time for PV items?
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within 48 hrs
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what is STORES web ordering program designed to do?
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automated all installtion level substinence ordering and recipe for DOD food customers
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in what format does DTORES interpret and place orders?
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MILSTRIP EDI transaction
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define the FM timeline with regards to food service in a deployed location
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initial issue of MREs suplemented with UGRs, followed eventually by the production of perishable goods
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what si the feeding capacity of the SPEK in support of AEF deployments?
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550 people
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how many BEAR 550 kitchens are used for most common contingency operation?
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2
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the CDK is capable of feeding how many personel,how often?
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500, twice a day
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why do you use the AF form 79?
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to verify the daily amount of cash collected and number of ESL personnel served
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what is the AF 1119-1 used for?
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to account for all kinds of meal.record or signitures collected for meal from AF 79, record and inventory figures and show your monthly financial status
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what do you conduct daily to make sure no theft or loss occured?
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informal inventory
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