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Division Culinary Board > Field food service operation > Flashcards

Field food service operation Flashcards

1
Q

weight of mbu

A

58lbs

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2
Q

mbu weight without fuel

A

41.5 lbs

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3
Q

what is the fuel capacity of mbu

A

2 gallons

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4
Q

how long can mbu operate with full tank

A

4 hours

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5
Q

300 hours of operation. what does need to get replaced

A

air filter and tank fuel filter

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6
Q

2000hours replacement

A

igniter, fuel nozzle

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7
Q

how should insulated food containers be heated for hot foods or chilled for cold foods

A

hot foods - 2 quarts of hot water period of 30 minutes
cold - two quarts of icy for period of 30 minutes

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8
Q

how many hours may you store perishables when using ice chest

A

hot 3-5 hours. cold 3-4 hours

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9
Q

four experienced cooks can set up an mkt for

A

30 minutes

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10
Q

how should full insulated food container be labled

A

name, servings, date prepared

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11
Q

soakage pit size for 200 diners for two weeks

A

4 cubic feet

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12
Q

how many water sterilizaton bags are required to support 100 personnel

A

1

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13
Q

mkt can provide how many personnel

A

300

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14
Q

what are the 2 types of serving configurations that the mkt can be set up in

A

tactical and non tactical

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15
Q

mkt distance from latrine

A

100 yards

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16
Q

mkt fuel storage distance

A

50ft

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17
Q

selecting a field site

A

natural cover, good access to road, high and dry ground, gravel soil,

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18
Q

how many immersion heaters are needed for 80 personnel

A

4

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19
Q

when mkts are connected how many can it support

A

700

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20
Q

regulation governs amry field feeding

A

ar 30-21

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21
Q

what is fm 10-23

A

basic doctrine for army field feeding

22
Q

the fm governs field hygiene and sanitation

A

fm 21-10

23
Q

form strengh feeder report

A

da form 5913

24
Q

da from ration control sheet

A

5914

25
Q

what is the da form 3161

A

request for issue or turn in

26
Q

request for issue and turn in

A

da form 3161

27
Q

what s the da form 2404

A

equipment inspection worksheet, maintenance

28
Q

what does kclff stand for

A

kitchen company level field feeding

29
Q

three types of tent for mkt

A

temper, GP

30
Q

UBL

A

unit basic load

31
Q

how many gallons of water to operate a heater cabinet

A

20 gallons

32
Q

fuel capacity of 2k genarator

A

1.6 gallon

33
Q

how rations counted for in the field

A

using the 5914. separate from for ugr, hs

34
Q

action after training

A

turn in excess food, transfer remaining food to dfac, submit a final 5913

35
Q

MSB and FSB

A

main support battalion and forward support battalion

36
Q

ck can feed

A

550 but capable of 800

37
Q

how many mbus in ck

A

7

38
Q

define “cleaning”

A

remove visible soil

39
Q

sanitize

A

reduce the amount of bacteria to a safe level

40
Q

sterilize

A

kill all microorganism usually with high heat

41
Q

PHF

A

potentialy hazardous food

42
Q

causes of food borne illness

A

failure to maintain products in a safe zone

43
Q

temperature when sanitizing pans

A

170 30 secons

44
Q

sequence of washing pans

A

wash, rinse sanitize and air dry

45
Q

correct concentraition of chlorine for sanitizing

A

50ppm

46
Q

5 ways that disease can be transmitted

A

physical, droplets, insets water and food

47
Q

who is responsible for health of the unit

A

commander

48
Q

correct internal temperature for ground meat

A

155 except pultry

49
Q

correct operating temp of frozen food cabinet

A

0-10 f

50
Q

how far should garbage pits be located from mess areas

A

100feet

51
Q

TCU

A

Temperature control unit

Division Culinary Board (6 decks)

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