Field Feeding

Question 1

operating procedures for the army food program

Answer 1

DA PAM 30-22

Question 2

Army field feeding and class on operation

Answer 2

ATP 4-41

Question 3

ATP

Answer 3

army training publication

Question 4

CK can feed up to ?

Answer 4

800

Question 5

CK set up requirements

Answer 5

1 supervisor and 4 competence specialist

Question 6

Assault Kitchen can feed ?

Answer 6

250 personell

Question 7

Water camel capacity

Answer 7

800gal.

Question 8

Water Buffalo capacity

Answer 8

500gal

Question 9

MTRCS

Answer 9

multi temperature refrigerated containerized system

Question 10

how many pallets can fit in the MTRCS

Answer 10

14 pallets

Question 11

characteristics of a good field kitchen

Answer 11

1. good cover, good access to roads, high and dry ground, slope, enough space and sandy or gravely soil

Question 12

distance from the kitchen to the latrin

Answer 12

90meters or 100yards

Question 13

kitchen from wash line distance

Answer 13

15 meters

Question 14

sanitation temp sink

Answer 14

wash 110, rinse 120 sanitize 171

Question 15

fuel point to kitchen

Answer 15

50 feet

Question 16

what temperature danger zone

Answer 16

41-135 ( serve safe)

Question 17

Tri service food code (food safety guidance and regulations )

Answer 17

TB MED 530

Question 18

TEmperature logs, how many meats do you check

Answer 18

two

Question 19

How many starch and vegetable do you check on temperature log

Answer 19

1 each

Question 20

Risk management (temp logs)

Answer 20

DDForm 2977

Question 21

CCP

Answer 21

Critical Control Point

Question 22

Sink temp

Answer 22

110wash, 171sanitize, 120rinse

Question 23

production schedule

Answer 23

3034

Question 24

Thaw box temperature

Answer 24

between 32-41

Question 25

Hand receipt

Answer 25

da 1544

Question 26

Kitchen Req

Answer 26

DA form 4552

Question 27

who is in the meeting for menu planning

Answer 27

dfac manager, rations, shift leader

Question 28

Unspoken rule

Answer 28

Clean as you go

Question 29

menu planning

Answer 29

14 and 21 day menu

Question 30

Food Program Manager

Answer 30

Mr. Joel

Question 31

Meal request memo, by name roster, religious accomodation signed by chaplain, signature card 1687,

Question 32

ration card

Answer 32

1587

Question 33

Regulations and policies for Army food program

Answer 33

AR 30-22

Question 34

What is the temperature danger zone

Answer 34

41degrees to 135

Question 35

distance from kitchen to the garbage pit

Answer 35

30 yards

Question 36

Distance from kitchen to fuel

Answer 36

15 meters or 50feet

Question 37

Distance from FSC to the kitchen

Answer 37

50ft

Question 38

DA Form to keep track of headcount?

Answer 38

DA Form 3032

Question 39

DA Form for production schedule

Answer 39

DA Form 3034

Question 40

What TM covers dining facility operation?

Answer 40

TM 4-41.11

Question 41

what is ATP 4-41

Answer 41

Army field feeding and class 1 operations

Question 42

what form do you use to conduct PMCS

Answer 42

DA Form 24-4 and DA Form 5988

Question 43

PMCS

Answer 43

PREVENTIVE maintenance checks and services

Question 44

How often do you PMCS vehicles

Answer 44

Before, During and after use. Also, weekly, Monthly, semi anual , annual