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Cook of the Quarter > Field Feeding > Flashcards

Field Feeding Flashcards

1
Q

operating procedures for the army food program

A

DA PAM 30-22

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2
Q

Army field feeding and class on operation

A

ATP 4-41

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3
Q

ATP

A

army training publication

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4
Q

CK can feed up to ?

A

800

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5
Q

CK set up requirements

A

1 supervisor and 4 competence specialist

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6
Q

Assault Kitchen can feed ?

A

250 personell

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7
Q

Water camel capacity

A

800gal.

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8
Q

Water Buffalo capacity

A

500gal

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9
Q

MTRCS

A

multi temperature refrigerated containerized system

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10
Q

how many pallets can fit in the MTRCS

A

14 pallets

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11
Q

characteristics of a good field kitchen

A
  1. good cover, good access to roads, high and dry ground, slope, enough space and sandy or gravely soil
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12
Q

distance from the kitchen to the latrin

A

90meters or 100yards

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13
Q

kitchen from wash line distance

A

15 meters

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14
Q

sanitation temp sink

A

wash 110, rinse 120 sanitize 171

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15
Q

fuel point to kitchen

A

50 feet

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16
Q

what temperature danger zone

A

41-135 ( serve safe)

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17
Q

Tri service food code (food safety guidance and regulations )

A

TB MED 530

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18
Q

TEmperature logs, how many meats do you check

A

two

19
Q

How many starch and vegetable do you check on temperature log

A

1 each

20
Q

Risk management (temp logs)

A

DDForm 2977

21
Q

CCP

A

Critical Control Point

22
Q

Sink temp

A

110wash, 171sanitize, 120rinse

23
Q

production schedule

A

3034

24
Q

Thaw box temperature

A

between 32-41

25
Q

Hand receipt

A

da 1544

26
Q

Kitchen Req

A

DA form 4552

27
Q

who is in the meeting for menu planning

A

dfac manager, rations, shift leader

28
Q

Unspoken rule

A

Clean as you go

29
Q

menu planning

A

14 and 21 day menu

30
Q

Food Program Manager

A

Mr. Joel

31
Q

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

A
32
Q

ration card

A

1587

33
Q

Regulations and policies for Army food program

A

AR 30-22

34
Q

What is the temperature danger zone

A

41degrees to 135

35
Q

distance from kitchen to the garbage pit

A

30 yards

36
Q

Distance from kitchen to fuel

A

15 meters or 50feet

37
Q

Distance from FSC to the kitchen

A

50ft

38
Q

DA Form to keep track of headcount?

A

DA Form 3032

39
Q

DA Form for production schedule

A

DA Form 3034

40
Q

What TM covers dining facility operation?

A

TM 4-41.11

41
Q

what is ATP 4-41

A

Army field feeding and class 1 operations

42
Q

what form do you use to conduct PMCS

A

DA Form 24-4 and DA Form 5988

43
Q

PMCS

A

PREVENTIVE maintenance checks and services

44
Q

How often do you PMCS vehicles

A

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

Cook of the Quarter (11 decks)

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