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9 Cards in this Set
- Front
- Back
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Although the Supply Officer or whom is responsible for procuring of food items in some instances you must perform these duties
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Food Service Officer FSO
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A well developed cycle menu in conjunction with a frequency chart of major menu items will aid in determining what requirements
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Balance load
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When local uses data it not applicable and uses data from a ship of the same class is not available for use in planning Load refer to the what and that's up p 486
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Subsidence endurance base
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The Navy foodservice nap sup P 476 also includes articles on endurance loading is issued how often
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quaterly
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what products are not authorized for self-service.
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bulk ice cream
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what will give roast beef a warm, rare and hearty appearance?
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red lights
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what area, which includes the salad bar, steam table, bread and pastry counter, drink or beverage dispensers, should be cleaned after each meal.
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serving area
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people will always eat with their what
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eyes
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remember to what all items that can be cooked progressively
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batch cook
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