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3M051 > Food Service > Flashcards

Food Service Flashcards

1
Q

Enlisted members receiving the portion of per diem are authorized to use the dining facility…

A

As cash-paying customers

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2
Q

Who may authorize permanent party officers to eat in the enlisted dining facilities?

A

Installation commander

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3
Q

What are the 2 types of Department of Defense(DOD) meal rates?

A

Discount and standard

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4
Q

Which meal type service has a set meal rate plus the operational charge?

A

A la crate

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5
Q

Who can allow off-base civilians, noncombatant evacuees, and family members evacuated from other DOD installations to eat in the base dining facilities during emergencies?

A

Installation commanders

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6
Q

If it is NOT feasible to obtain signatures in the base dining facilities during emergencies, who certifies the number of meals furnished?

A

Mission support Group Commander(MSG)

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7
Q

How many days worth of emergency rations (meals ready to eat [MRE]) are authorized units allowed to purchase?

A

2

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8
Q

What is the key to a successful food service operation?

A

Properly trained and effective supervisors

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9
Q

What is one of the biggest problems facing managers in food service facilities?

A

Communication

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10
Q

What should shift leaders accomplish to start their day?

A

Complete AF Form 977, Food Facility Evaluation

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11
Q

Who does NOT utilize the production log?

A

Prime vendor(PV) Representative

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12
Q

At least how many weeks in advance of the menu date does storeroom personnel review a production log?

A

1

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13
Q

The operational advantages of the cyclic menu in menu planning include…

A

Providing flexibility in menu planning

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14
Q

Which is NOT a criterion for which managers can change core menu components?

A

Adjust stock levels to take advantage of vendor seasonal sales

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15
Q

A good menu is…

A

Practical and acceptable

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16
Q

According to the minimum meal standards, which is appropriate to serve on a night menu?

A

Fresh made entrees from that day’s main line lunch menu

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17
Q

According to the preface to the World Wide Menu (WWM), what is mandatory for omelets and scrambled eggs?

A

Use liquid-style reduced cholesterol eggs

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18
Q

Which meal menu can be changed to support the corresponding holiday?

A

4th of July

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19
Q

When planning special events, what should you look for?

A

Whether this event is in conflict with another event

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20
Q

What is the goal of the flight menu program?

A

To provide nutritious meals that are attractively packaged

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21
Q

How many large menus are offered for flight meals according to the WWM preface?

A

9

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22
Q

During a long flight, for which meal can you serve a sandwich meal?

A

The first meal

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23
Q

Within how many hours after being issued must a sandwich meal be consumed?

A

4

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24
Q

When is a high-protein, low residue meal NOT available to aircrews?

A

For post-flight meals if the flight is resumed within 48 hours

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25
Q

The expanded flight kitchen is designed to serve meals for personnel…

A

Working on the flight line

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26
Q

What are the benefits of progressive cooking?

A

Improves use of food, time, and personnel

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27
Q

What is a good tip to remember when applying progressive cooking?

A

Prepare all the food items as quickly as possible

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28
Q

When producing large quantities of food, what is the most important management device?

A

Waste control

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29
Q

Into what 3 groups are food borne illnesses divided?

A

Natural or chemical poisons, food borne intoxication, and food borne infection

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30
Q

How many hours does the onset, of food intoxication (food poisoning) illness occur?

A

2-4 hours

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31
Q

Symptoms of food infection usually occurs how quickly?

A

6-24 hours

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32
Q

What is NOT the proper way to thaw frozen foods?

A

At room temperature for no more then 6 hours

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33
Q

What factor is controlled under the principles of HACCP guidelines?

A

Food borne illness risk

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34
Q

What does the record keeping system in a HACCP document?

A

That an ongoing, effective system is in place

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35
Q

Who is the responsible person that initials the delivery ticket to acknowledge the changes is subsistence has been added or deleted?

A

Storeroom personnel

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36
Q

At what temperature must fresh meats and poultry be stored?

A

32-36 Degrees F

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37
Q

At what temperature must must fresh fruits and vegetables be stored?

A

40-45 Degrees F

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38
Q

We use clean, galvanized containers in the dining facility to…

A

Store dry foods

39
Q

How many inches above the floor should semi-perishable subsistence be stored?

A

6

40
Q

What is the cardinal rule for stock control?

A

First in,First out(FIFO)

41
Q

At what temperature should frozen foods be thawed at?

A

40 degrees or below

42
Q

Who designates, in writing, the personnel who have access to the storeroom?

A

Food Service Section Chief(FSSC)

43
Q

Where do threats to food and water (FW) assets come from?

A

Hate groups

44
Q

When are internal physical inventories conducted?

A

Weekly

45
Q

Who determines whether a special physical inventory is taken at any other time during the month?

A

Food Service Section Chief (FSSC)

46
Q

Who conducts a full physical inventory at the end of the physical year?

A

Non-food service personnel

47
Q

For end of fiscal year inventory, who signs the Edit List Count Sheet, certifying the inventory is correct?

A

Food service manager and individual who conducted the inventory

48
Q

Where can you find the dollar value of the opening inventory?

A

On-hand summary

49
Q

When is the fiscal year inventory conducted?

A

September 30

50
Q

In non-automated facilities, what is used to record all transfers?

A

AF Form 3516, Food Service Inventory Transfer Receipt

51
Q

In automated facilities, where in the corporate food service (CFS) system is the transfer conducted?

A

Inventory Control

52
Q

How is food being transferred into the facility processed?

A

Invoice entry

53
Q

If medically condemned food is NOT excessive, how do you document removing it from your stock?

A

Waste log

54
Q

Which document do you use to record differences between the facility’s physical inventory and it’s on-hand inventory?

A

Physical count entry

55
Q

What do we use in food service to forecast our subsistence needs?

A

Menu recapitulation(recap)

56
Q

The purpose of the automated uncosted items report is to…

A

Detect usage of an item that exceeds the on-hand summary

57
Q

What is NOT a common reason for an item to have an uncosted quantity?

A

Items on hand do not have an accurate cost assigned

58
Q

Why do we use a sales offset report?

A

To summarize the headcount and cash collected for the entire day

59
Q

Once the cash reconciliation report is printed, to what is it attached?

A

DD Form 1131, Cash Collection Voucher

60
Q

What items are found in the cash reconciliation report?

A

Count, description, reporting period total, and unit name

61
Q

In which journal can you find information about transactions that have NOT been processed?

A

Transaction

62
Q

Once transactions are processed, in what journal can the associated information be found?

A

History

63
Q

In order to print a record of processed purchases and transactions for a given inventory period, which journal would be printed?

A

Purchase history

64
Q

Which form verifies the total amounts of cash collected and essential station messing (ESM) personnel served?

A

AF Form 79, Cash Collection Record (Storage Safeguard Form)

65
Q

Which form is used to account for all types of meals, to include flight meals, and record cash collected for them?

A

AF Form 1119-1, Field Feeding Manual Monthly Monetary Report

66
Q

Any cash overages and shortages are reported by…

A

Completing a DD Form 1131, Cash Collection Voucher

67
Q

Which form accounts for signatures recorded on the AF Form 79, Cash Collection Record (Storage Safeguard Form)?

A

AF Form 1254, Register of Cash Collection Sheets

68
Q

Potatoes should be considered a “weight” in a recipe because potatoes can be…

A

Weighed on a scale

69
Q

What is the equivalent of 1 Gallon?

A

4 Quarts

70
Q

How many tablespoons are in 1 cup?

A

16

71
Q

Which is NOT a role of the prime vendor (PV) account representative?

A

Approves all subsistence orders

72
Q

How soon after placing a prime vendor (PV) order will the subsistence be received?

A

48 hours

73
Q

To whom do you speak to first if you are having problems with the quality or timeliness of food deliveries?

A

Prime Vendor (PV)

74
Q

What is one way vendors most often use to demonstrate their new products?

A

Conducting local food shows

75
Q

Who do you contact to verify that you can use new, innovative products not in the Air Force Core Catalog?

A

HQ AFPC/SVOFO

76
Q

Food orders should be sent 2 duty days before the required delivery date to ensure…

A

The vendor can offer a substitute if an item is not in stock

77
Q

After the dining facility manager has reviewed changes to an order, who reviews the order next?

A

Food Service Accountant

78
Q

What is the #1 rule for a storeroom clerk?

A

Sign only for what you actually receive

79
Q

How often are vendor profiles sent to the facilities?

A

A few times a year

80
Q

Which is NOT A principle for importing and reconciling catalogs items?

A

Verify that all subsistence prices have not changed

81
Q

What is a quick reference to what items on the Defense Logistics Agency (DLA) Troop Support catalog can be ordered?

A

Air Force core items

82
Q

The Subsistence Total Ordering and Receipt Electronic System (STORES) was designed to…

A

Automate all installation-level subsistence ordering and receipting

83
Q

Which types of food cannot be ordered through the Subsistence Total Ordering and Receipt Electronic System(STORES)?

A

Unitized group rations(UGR)

84
Q

What form is used to gauge the level of effectiveness in your dining facility?

A

AF Form 1038, Food Service Evaluation Record

85
Q

At least how often does the food service section chief use an AF Form 1038?

A

Every quarter

86
Q

Which category in the Food Service Evaluation Record is allotted the most points?

A

Kitchen Operations

87
Q

What area(s) are NOT evaluates in Category A of the Food Service Evaluation Record?

A

Serving and Dining Operations

88
Q

What is the rating scale for each category on the Food Service Evaluation Record?

A

Poor to outstanding

89
Q

For standard deployments l, what type of meals are served during days 1-4?

A

Meals ready to eat(MRE)

90
Q

What is the estimated feeding rate percentage that computes of all contingency rations, unless otherwise noted?

A

90

91
Q

What rations is the Single-Pallet Expeditionary (SPEK) primarily designed for?

A

Unitized Group Rations Heat & Serve (UGR H&S)

92
Q

At least how many feet should you place the 2KW generator away from the internal Slingable Container Unit (EISU) part of the Single-Pallet Expeditionary Kitchen (SPEK)?

A

13

93
Q

Up to how many personnel does a Base Expeditionary Airfield Resource (BEAR) Kitchen serve?

A

550

3M051 (5 decks)

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