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29 Cards in this Set
- Front
- Back
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In what order is it recommended that you arrange hot foods on the serving line?
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Soup, Main Entree, Sauce or Gravy, Potatoes or Potato Substitute, and Vegetables
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When possible, you should place the dessert bar in what section of the messing area?
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In the center of the messing area
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If the physical setup of the mess allows. In what location should you place the salad bar?
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Where the patron can choose a salad first.
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When preparing to slice a roast, you should first cut one slice across the top of the roast for what purpose?
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To determine the direction of the grain of the roast.
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What person sets the hours for the serving of meals?
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Commanding Officer
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As a general rule, you should set up the serving line what specific number of minutes before the regular meal?
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45 minutes
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Before dishing out stew, chili con carne, or any similar item to a patron, you stir the item for what reason?
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To distribute he solid particles and the liquid evenly.
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You should conduct an inventory of all dinnerware at what frequency to make sure there is enough to last an entire meal?
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Twice Monthly
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What is the 3rd step in menu planning?
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Salads
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What is the 6th step in menu planning?
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Bread and Breakfast Pastries
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Menu will list nutrients information containing?
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Calories, carbohydrates, protein and fats
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99% of thus nutrient is found in our body?
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Calcium
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A healthy dessert should contain how many grams of fat?
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5 grams
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A healthy entree should contain how many grams of fats?
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15 grams
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What is the internal temperature if you mix turkey and beef in cooking?
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165 F
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An ornament that is also used in flavor?
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Garnish
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Potentially hazardous food must not be held for more than _____ hours between 41F to ______ F.
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4 hours; 140 F
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Silverwares should be soaked in water at what temperature?
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120 - 125 F
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What are the 3 reports you need to print before downloading the NAVSU 7330?
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NAVSUP 1359, 367, 1336, and Book Inventory
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Who has unrestricted access to all areas within the FSM system?
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Food Service Officer
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The Cash Collection Agent should have access to what on FSM?
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Deposit Only
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Who has the unrestricted access to all areas within FSM system with the exception of System Access Function?
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LCPO and Records Keeper
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Which Module can find the Food Item?
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File Management Module
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Which module can find the General Mess Record?
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Accounting Module
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Which module can find the General Prime Vendor?
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Automated Data Transfer
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Which module can find the Breakouts?
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Menu Production Module
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If the FSO and Supply Officer are one and the same, the envelope will be secured where?
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Executive Officer's safe
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How long should you retain a Post Daily NAVSUP Form 1282?
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Current and 3 previous months
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Duties and guidelines for the Mess Deck Master-at-Arms and Food Service Attendants are located where?
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Food Service Handbook, Chapter 2
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