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62 Cards in this Set
- Front
- Back
- 3rd side (hint)
Saucier |
Saute' Chef |
Responsible for all sautéed items and their sauces. |
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Poissonier |
Fish Chef |
Responsible for tish items and their sauces. |
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Rôtisseur |
Roast Chef |
Responsible for all roasted foods and related jus or other sauces. |
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Grillardin |
Grill Chef |
Responsible for all grilled foods. |
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Friturier |
Fry Chef |
Responsible for all fried foods. |
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Entremetier |
Vegetable Chef |
Responsible for hot appetizers and frequently has responsibility for soups, vegetables, and pastas and other starches. |
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Tournant |
Roundsman |
Or Swing cook works as needed throughout the kitchen. |
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Garde manger |
Cold-Foods Chef or Pantry Chef |
Responsible for preparation of cold foods including salads, cold appetizers, pâtés, and the like. |
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Boucher |
Butcher |
Responsible for butchering meats, poultry, and occasionally fish. |
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Pâtissier |
Pastry Chef |
Responsible for baked items, pastries, and desserts. |
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Confiseur |
Prepares candies and petits fours |
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Boulanger |
Prepares unsweetened doughs, as for breads and rolls |
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Glacier |
Prepares frozen and cold desserts |
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Décorateur |
Prepares showpieces and special cakes. |
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Vitamin K |
-Phylloquinone- Aids in proper blood clotting. |
Found in dark green leafy vegetables such as spinach, kale, broccoli. |
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Vitamin E |
-Tocopherol- Helps preserve cell tissues; contains antioxidant properties. |
Found in nuts; seeds; seed oils; avocados; sweet potatoes; green leafy vegetables. |
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Vitamin D |
-Calciferol- Aids in proper bone formation. |
Found in Milk; some cereal and breads; fatty fish; egg yolks |
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Vitamin A |
-Carotene- Aids in proper vision, bone growth, reproduction, cell division, and differentiation; regulates immune system; maintains surface linings. |
Found in animal protein such as liver and eggs; the precursor -beta carotene- is found in orange, deep yellow, and dark green leafy vegetables. |
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Fat-soluble vitamins |
A, D, E, K |
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Vitamin C |
-Ascorbic Acid- Increases the body's absorption of iron; aids in growth and maintenance of body tissue; boost immune systems; contains antioxidant properties. |
Found in fruits and vegetables |
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Water-soluble vitamins |
B, C |
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How many steps are in HACCP? |
7 |
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What are the steps in HACCP? |
1. Assess the hazards. 2. identify Critical Control Points. 3. Establish critical limits and control. 4. Establish Procedures for monitoring CCP 5. Establish corrective action plans 6. Develop a Verification system. 7. Set up a record-keeping system. |
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What are the parts of a Knife? |
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DD Form 1544 |
Cash Meal Payment Book |
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NAVSUP FORM 1046 |
Credit sale of general mess meals |
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NAVSUP 470 |
Cash receipt book |
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NAVSUP FORM 1105 |
Meal pass |
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NAVSUP FORM 1292 |
Recapitulation of meal record |
Mass feeding. |
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NAVSUP 1291 |
Meal signature record |
Individual feeding |
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NAVSUP 338 |
General Mess Control Record |
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NAVSUP 1359 |
General Mess summary document |
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DD FORM 200 |
Financial liability investigation of property loss. |
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DD FORM 448 |
Military interdepartmental purchase request |
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DD FORM 7539 |
Request for Veterinary laboratory testing & food sample record. |
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DD FORM 1131 |
Cash Collection Vouchers |
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DD FORM 1155 |
Order for supply or services |
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DD FORM 1149 |
Requisition and Invoice/Shipping document |
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DD FORM 1222 |
Request for results of tests |
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DD FORM 1348-1 |
DOD single line item release/reciept document |
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DD FORM 1608 |
Unsatisfactory Material report - subsistence |
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NAVCOMPT 2114 |
Cash receipt certificate |
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NAVCOMPT 2275 |
Order for work and service |
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NAVCOMPT 2276 |
Order for work and service/ direct citation. |
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NAVSUP FORM 335 |
Subsistence Ledger |
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NAVSUP FORM 367 |
RECORDS OF RECEIPTS AND EXPENDITURES |
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NAVSUP FORM 1090 |
Food preparation worksheet |
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NAVSUP FORM 1282 |
Food item request/issue document |
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NAVSUP FORM 1334 |
Expenditure log- loss without survey |
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NAVSUP FORM 1336 |
Requisition log |
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PPQ FORM 288 |
Ship inspection Report |
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STANDARD FORM 30 |
Amendment of Solicitation/Modification of Contract |
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STANDARD 364 |
Report of Discrepancy |
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STANDARD FORM 1080 |
Voucher for Transfers Between Appropriation and/or funds |
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STANDARD FORM 215 |
Deposit Ticket |
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B1 or Vitamin B |
Thiamine |
Lack of causes beriberi |
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B2 |
Riboflavin |
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Strict Vegetarians run a risk of developing the symptoms of what? |
B12 |
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Number of essential nutrients |
6 |
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Name the 6 essential nutrients |
1. Proteins 2. Fats 3. Carbohydrates 4. Minerals 5. Vitamins 6. Water |
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Number of essential vitamins |
13 |
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Standard form 1034 |
Public voucher for purchases/services other than personal |
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