Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
48 Cards in this Set
- Front
- Back
- 3rd side (hint)
|
What year was the rate changed to Cs |
Jan 2004 |
I was 4 |
|
|
What does NavSup stand for |
Naval supply systems command |
|
|
|
Who supports NavSup food service code 51 |
NFMT NAVY FOOD MANAGEMENT TEAM |
|
|
|
Who assist ships and ashore activities in raising the quality and standards of food service |
NFMT Navy food management team |
|
|
|
Who is responsible for overall administration of the general mess |
Commanding officer |
|
|
|
What 2 people sign the pledge of service |
Food service officer and the commanding officer |
|
|
|
Who advises the FSO the estimated number of personnel to feed |
Executive officer |
|
|
|
Who performs fitness for humans consumption inspections at subsistence at receipts |
Medical representatives |
|
|
|
How often does the designated medical representative inspect food service spaces? |
Monthly |
|
|
|
Who issues instruction which set food service safety precautions sanitary regulations and equipment operating instructions? |
Supply officer |
|
|
|
Who is financially accountable for all general mess operations |
Food service officer |
|
|
|
Who musters FSA daily and inspects them ? |
MDMAA MESS DECK MASTER AT ARMS |
|
|
|
What two people must be designed in writing ? |
Supply officer Bulk store custodian |
|
|
|
Who carries out the daily routine of work in the galley |
Galley watch captain |
|
|
|
Who samples all food during production |
Galley watch captain |
|
|
|
Who is assigned to the general mess/ CPO MESS/WARDROOM galleys |
Cook on watch |
|
|
|
Who may act as receipt inspector when receiving subsistence items |
Bulk store room custodian. |
|
|
|
How many different type of officer messes are there and what are they |
3 officer messes Flags mess C/O mess Wardroom |
|
|
|
Who supervises the operation of wardroom mess |
President of the mess |
|
|
|
Who assist the culinary specialist in providing services |
Mess caterer |
|
|
|
What are the 2 basic types of meal styles ? |
Formal and informal |
|
|
|
What is formal service ? |
Fine china , eye appeal,detailed prep. |
|
|
|
Types of informal style meal service |
American A La carta Buffet Family |
|
|
|
Which fork has 4 short tines |
Salad fork |
|
|
|
If shrimp cocktail is to be served in a sherbet cup, which plate is the cup placed on |
Deserts and salad plate |
|
|
|
What plate can be used as an underliner for soup |
Breakfast and soup plate |
|
|
|
What are the four standard dinning table center items |
Buck Sugar Salt & pepper shakers Coffee creamer |
|
|
|
How far is the salt and pepper shakers filled |
3/4 |
|
|
|
What is the maximum number of utensils on a single cover |
Six |
|
|
|
Plate setting should not exceed how many inches ? |
18 |
|
|
|
When using a convection oven reduce the temperature on the recipe care by how much? |
50 degrees |
|
|
|
What are the 4 modes of a combo oven ? |
Steam hot air steam + hot air cool down |
|
|
|
The electric griddle consist of cooking surfaces ranging from sizes up to .... |
34 inches deep and 72 inches wide |
|
|
|
Each thermostat dial knob controls...... |
9 to 12 inches of cooking surfaces |
|
|
|
What is the water temperature on the steam table ? |
180 - 200 degrees |
|
|
|
Coffee should be used within__ and held on longer that__ hour at ___ degrees |
30 mins 1 hour 185 degrees |
|
|
|
What kind of water is used in the steam jacked kettle? |
Distilled |
|
|
|
The tilting skillet can be tilted how many degrees? |
90 degrees |
|
|
|
The vegetables cutter is often called what? |
Buffalo Machine |
|
|
|
When melting solid shortening , set the thermostat on the deep day fryer to what temperature? What |
200 degrees |
|
|
|
What mixing machine attachment is used for lightweight mixing ? |
Balloon beater |
|
|
|
What mixing machine attachment is used for sweet dough? Do |
Sweet dough beater |
|
|
|
You should not fill the mixing bowl how full ? |
2/3 |
|
|
|
How long should you slow the bread toaster to preheat ? What |
15 minutes |
|
|
|
What is the temperature range for the reach in refrigerator?what is thr |
32-41 degrees |
|
|
|
What are the 4 stages of dishwashing machine and what are the temperatures? |
Prewash: 110 -120 degrees Wash: 150-160 degrees Rinse: 160- 180 degrees Final rinse: 180- 194 degrees |
|
|
|
What are the 3 stages of manual dishwashing and what’s are the temperature? |
Wash: no less than 110 degrees Rinse: no less than 120 degrees Sanitize: 171 degrees for 30 sec |
|
|
|
What’s cutting board would you use to cut squash? |
Green |
|
