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Culinary Chief > Mark > Flashcards

Mark Flashcards

1
Q

Max change and cash on hand for small galley

A

$50/100

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2
Q

Max change and cash on hand for medium galley

A

$75/ $300

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3
Q

Max change and cash on hand for large galley

A

$200/ $1000

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4
Q

Patrons for small galley

A

1- 50

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5
Q

Patrons for medium galley

A

51- 99

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6
Q

Patrons for a large galley

A

100+

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7
Q

BDFA increases for CGDF
Large
Medium
Small

A

Large: 0%
Medium: 15%
Small: 30%

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8
Q

Separate checks into batches of how many

A

50 or less

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9
Q

What form is used to add up cash/ checks/ money orders

A

Transmittal Letters. CG-2576

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10
Q

Shore units all SEPRAT’s increased (BDFA) amount

A

20%

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11
Q

All: WAGB, WMEC, WHEL, WMSL and Eagle are required to use Prime Vendor for what procurement amount

A

70%

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12
Q

What form is used for tax exempt

A

SF-1094

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13
Q

SF-X56-82. What is X56

A

Appropriation Code (supply fund for subsistence)

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14
Q

SF-X56-82. What is 82?

A

Program element

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15
Q

The 7th spot on the accounting data line is

A

SF-82

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16
Q

Where does the original copy of the SF-44 go to

A

FINCEN

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17
Q

What form is used for a price quotation

A

SF-18

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18
Q

The annual audit is sent to whom

A

CG-1111

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19
Q

Meal sign in sheet form #

A

CG-4901

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20
Q

What # is the individual account form (ICA)

A

CG-3476

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21
Q

What is the ration memorandum form #

A

CG-3123

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22
Q

Where do you claim SMS

A

CG-3123

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23
Q

What is the daily cost ration form #

A

CG-3471

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24
Q

Provision inventory control record form #

A

CG-3469

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25
Q

What form # is the adjustment form

A

CG-3114

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26
Q

What form #is the report of survey

A

CG-5269

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27
Q

What is the document # for a PR

A

4200

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28
Q

What is a SF-1165

A

Receipt for cash sub voucher

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29
Q

How do you document cash on hand

A

Use CG-4971 or letter format

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30
Q

On report of survey (CG-5269) what is the code for spoilage

A

H9

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31
Q

On a report of survey, what is the code for unaccountable food

A

A2

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32
Q

What is the document # for a meal ticket

A

33

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33
Q

What is the document # for IMPAC card

A

32

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34
Q

Document # four dining facility is

A

26

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35
Q

Award recommendation form # is

A

CG-1650

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36
Q

The health inspection form # to report findings

A

CG-5145

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37
Q

Where can you find the list of foods authorized for CGDF’s

A

FSC Group 89

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38
Q

What keeps records of all purchases in order

A

Call record sheet

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39
Q

Another name for Fixed Price Menu

A

Prix Fixe

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40
Q

SOP’s have/use what format

A

No defined format

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41
Q

Notes are cancelled when

A

After 12 months or earlier if specified

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42
Q

When are ICA bills due

A

Within 5 business days

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43
Q

Describe sales of stores
Recorded on:
Documented on:

A

Recorded on a DD-1149 for Govt. agencies

Documented on CG-2581 for all other activities

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44
Q

Describe transfer of stores
Documented on:
Designated on

A

Documented on CG-2581

The designated FS records the transfer total on a CG-3469 ( Provision inventory control record)

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45
Q

CG accounting line has how many sections

A

9

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46
Q

What # indicates CG on the accounting string

A

2

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47
Q

What is the appropriation code on the accounting line

A

3rd space and the first digit represents the last character of the fiscal year

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48
Q

Publication title Navy put out for nutrition

A

Navy Nutrition and Weight Control Guide

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49
Q

What form # is the NAVSUP 766 Provision Ledger

A

CG-4246

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50
Q

Menu draft form #

A

NAVSUP 1092

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51
Q

Dining facility menu form #

A

NAVSUP 1080

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52
Q

What is NAVSUP 1090 form

A

Food preparation work sheet for 4 or more staff at a unit

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53
Q

What is NAVSUP 766

A

Stock record card

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54
Q

General store items shall be purchased with

A

AFC- 30 funds

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55
Q

What manual do you refer to to find out about SR purchasing cash

A

Certifying & Disbursing Manual

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56
Q

What is columns 2-5 of the daily ration cost record. CG-3471

A

2,3,4 is number of reasons. 5 is total rations

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57
Q

How often must BPA call records be submitted for meat, produce and dairy

A

Weekly, due to strict payment processing regulations

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58
Q

Who signs the BPA

A

Contracting officer

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59
Q

Who enforced the security of the CGDF

A

CO

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60
Q

Who assigns work parties

A

XO

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61
Q

When can a CG galley have an open galley

A

Small galley with 2 or less CS staff and using PVA

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62
Q

What is the BDFA increase rate when a shore station member is receiving BAS

A

20%

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63
Q

Form # flight meal request

A

CG-4218

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64
Q

What is in place if a meal is missed due to official business

A

Flight meal or special meal

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65
Q

Claiming 4 afternoon meals for an air crew. How many rations can be claimed

A

4 whole rations. No OPSUP can be claimed

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66
Q

What is OPSUP 1

A

Vessel is underway from homeport more than 48 hours. 10% increase over the issues BDFA

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67
Q

What is the FSO signing for when he signs a verified 2581 (issue of sales slip)

A

Everything is accurate and accounted for and what was used for that days meals. To verify 50% of items were posted

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68
Q

BPA sheets should be submitted how often

A

10 days before start of reach calendar quarter

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69
Q

How many inventory days must not be exceeded

A

60 days

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70
Q

How often must a physical inventory be completed

A

Once a month

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71
Q

What % is considered a major issue in a Provision Inventory Report

A

Over or under 5%

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72
Q

Who do you contact when returning with food from other country

A

USDA plant protection and quarantine

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73
Q

What manual is referred to to find out about SR purchasing cash

A

Certifying & Disbursing Manual

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74
Q

If a vendor refuses to sell with tax exempt, what do you do

A

Notify COMDT (CG-094)

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75
Q

Who is responsible for the quality of food

A

FSO/ medical department

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76
Q

How much of a dollar amount can be absorbed from a government agency

A

$5

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77
Q

Who inspects veggies and meats

A

USDA

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78
Q

Holiday increase of 1% goes to what months

A

Jan/ Aug/ Nov/ Dec

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79
Q

What are the meal rates for snacks, breakfast brunch, dinner brunch, holiday meals

A

Snacks: .15
BK brunch: .45
DN brunch: .55
Holiday meal: .65

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80
Q

Where are procurement doc #s on a CG-2576

A

Block G, purchases

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81
Q

How long are meal sign up sheets and cash logs kept

A

3 years

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82
Q

What needs to be on a tag for fresh oysters

A

Original shipper, kind and quantity, and official certificate #

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83
Q

What is a fixed menu with no choices called

A

Table D’ Hote

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84
Q

What is a static menu

A

A menu that offers the same dishes every day

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85
Q

What do you do if there is a discrepancy in the direct access record

A

Report it to the Servicing Personnel Officer

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86
Q

When is a report of survey required

A

Damaged goods exceeds $500

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87
Q

If spring is bought via “Sole Source” the PR must be accompanied by a

A

JOTOC

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88
Q

At a shore unit, how far should equipment be away from the wall

A

9”

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89
Q

Who has a list of approved dairy vendors

A

Army Veterenary Services

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90
Q

Who publishes a list of approved dairy vendors

A

District commander

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91
Q

What does the team A/P stand for

A

As purchased

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92
Q

Prior to a patrol you should do what first

A

Developer a menu

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93
Q

Vendors must always supply a

A

Delivery ticket

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94
Q

When placing a call against a BPA, caller must sign a

A

Call #

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95
Q

What is the temperature danger zone

A

41-135 degrees

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96
Q

What temp water is used for oven method rice

A

Cold

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97
Q

How deep to keep veggies in steam pan

A

2/3 deep

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98
Q

What temp is baked potato done at

A

Baked at 400 degrees for 1 hour until 205 degrees

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99
Q

What size is single serve milk

A

1 pint/ 8 oz

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100
Q

How many servings does 1 lbs of coffee make

A

100, 8oz servings

101
Q

What style of non-fat dry milk is used for bread making

A

Style A

102
Q

What makes rolls blister

A

Too much liquid, improper fermentation, improper shaping of loaves

103
Q

What is the sugar range for bread

A

2% to 6%

104
Q

What is the sugar range for sweet dough

A

9% to 22%

105
Q

How long should dough test after a punch

A

30 minutes

106
Q

What temp does yeast die at

A

140 degrees

107
Q

What crust is used for custard

A

Mealy dough

108
Q

What type of crust is used for prebaked crust

A

Flaky

109
Q

How thick should pie dough be when rolled out

A

1/8 inch

110
Q

What are the 2 types of sweet dough

A

Sweet and danish

111
Q

What can cause a soggy pie crust

A

Baking on bottom rack. Adding hot pie filling

112
Q

What type of flour is used for pie crust

A

Pastry flour

113
Q

What crust is used for 2 crust pie

A

Mealy bottom. Flaky on top

114
Q

What temp is water for pie crust

A

Cold, 40 deg or less

115
Q

What goes into a Bavarian

A

Creme anglaise, gelatin, whipped cream

116
Q

What fills an eclair

A

Pastry cream

117
Q

Ingredients for a moose

A

Egg whites and whipped cream

118
Q

French bread loaf should be how long

A

18”

119
Q

What temp are pancakes cooked on a griddle

A

375 deg

120
Q

List the standard breaking procedure sequence

A
  1. Flour
  2. Egg wash
  3. Bread
121
Q

What are the 3 types of cookies

A

One stage method
Creaming method
Sponge method

122
Q

What is in butter cream

A

Fat, powdered sugar, cool water

Sometimes egg whites, lemon juice, and vanilla extract

123
Q

What’s the main ingredient in French butter cream

A

Egg yolks

124
Q

How do you slow melt butter cream frosting

A

Blend in small amounts of emulsified shortening with butter to stabilize it

125
Q

Chiffon method

A

Batter containing flour, egg yolks, veg oil & water folded into egg whites

126
Q

What causes a crack in bread

A

Oven temp is too high

127
Q

What makes French bread crust grey

A

Fermentation too long, temp to high

128
Q

What % humidity should you proof at

A

70- 80%

129
Q

What temp should a proof box be at

A

90- 100 degrees

130
Q

At what temp should dough ferment at

A

80 degrees

131
Q

What temp do you not heat fondant over

A

100 degrees

132
Q

Apple has yellow on it, it mean

A

Over ripe

133
Q

How do you wash mushrooms

A

Quickly in cold water and drain

134
Q

How far apart do you put ice box cookies on a baking sheet pan

A

2”

135
Q

How do you loosen the meat of a coconut

A

Bake at 350 for 10- 15 minutes

136
Q

Why cook with classified butter

A

Used as a cooking fat, the milk in butter burns easily

137
Q

What temp should shellfish be received at

A

Alive at 45 degrees

138
Q

2 types of shellfish classifications

A

Mollusk and crustaceans

139
Q

What is green shrimp

A

Raw shrimp in the shell

140
Q

Examples of cephalopods

A

Squid and octopus

141
Q

The preferred method for storing fresh fish and storage time

A

Maintain at 30-34 deg on crushed ice. Keep moist. Store 1-2 days

142
Q

What is a capon

A

Castrated make chicken

143
Q

Turkey roast sits for how long

A

30 minutes

144
Q

How do you baste a turkey

A

With drippings, fat only every 30 minutes

145
Q

When preparing poultry, what is trussing

A

Tying up legs for purpose of even cooking and more attractiveness

146
Q

What takes longer to cook? White or dark meat

A

Dark meat cause it has more fat and most connective tissues

147
Q

3 grades of chicken are

A

A, B, C

148
Q

What temp is fish, pork, commercially raised game animals done at

A

145 degrees for 15 sec

149
Q

Ground beef should be cooked at what temp

A

155 degrees for 15 sec

150
Q

When thawing meat under running water, what temp should it be

A

70 degrees

151
Q

What retards browning on a roast beef

A

Salt

152
Q

What is the temperature of tempered meat

A

28 degrees

153
Q

What is green meat

A

Meat that has not aged or softened

154
Q

What temp should beef be pulled for carry over cooking to get desired temp

A

10-15 degrees

155
Q

How long should roast type meat rest

A

20 minutes

156
Q

On a roast, how much fat should be left on when prep trimming

A

1/2 inch

157
Q

What is proper temp for thawing out meat

A

36-38 degrees

158
Q

When a can swells, what is the exception for use

A

Molasses

159
Q

If a can is dented, what item can you still use

A

Coffee

160
Q

How often do you clean an ice machine

A

Inspected weekly and cleaned monthly

161
Q

Milk and eggs could be delivered at what temp

A

45 degrees or less

162
Q

There should be no more than how much ice on a milk machine

A

3/16 inch

163
Q

At what point do you cut the milk dispenser tube

A

1” from terminal at 45 degrees angle

164
Q

Fridge and freezer should be dethawed before what thickness of ice

A

1/4”

165
Q

What is the shelf life of eggs and is holding temp

A

30 days at 45 degrees or lower

166
Q

At what temp should eggs be stored

A

36 degrees

167
Q

What is the cooking temp for eggs

A

325 degrees

168
Q

When cooking in bulk eggs, the container should not be more than how full

A

3 QTs

169
Q

What is the internal cooking temp for eggs

A

155

170
Q

What temp do you reconstitute soup base at

A

212 degrees

171
Q

How long before boiling eggs do you pull them from refer

A

1 hour

172
Q

Hard boiled eggs take how long to be all the way done

A

12-15 minutes

173
Q

How high should produce be stored off the deck

A

6”

174
Q

How much baking soda/ gallon of water to clean refer

A

1/2 tsp to 1 qt of water

175
Q

How often do you clean refers

A

Weekly/ daily

176
Q

How long should an item be in the sanitizing sink

A

30 seconds

177
Q

Manual wash temp and sanitizer at

A

171 degrees for 30 seconds

178
Q

Machine wash temps
Wash:
Rinse:
Final rinse:

A

Wash: 140-160
Rinse: 160-180
Final rinse: 180-194

179
Q

Hand washing stations should be no more than how far away

A

25’

180
Q

If possible, how far should garbage be from the entrance

A

100’

181
Q

What items can be measured In volume

A

Water, milk, eggs

182
Q

What is the most accurate way of measuring ingredients

A

Weighing

183
Q

What angle do you sharpen a boning knife

A

20 degrees

184
Q

What is the maximum times you should steel a knife on each side

A

5-6 times

185
Q

How many calories in a gram of alcohol

A

7 grams

186
Q

How many calories in 1 lbs of fat

A

3,500 calories

187
Q

A product with more than .5 grams of trans fat/ serving is

A

Restricted

188
Q

How many grams of fat per/100 grams are considered lean

A

10 grams

189
Q

What % of caloric intake should be carbs

A

55-60

190
Q

What % of caloric intake should be from proteins

A

12-15

191
Q

What doesn’t have nutrient value but is good for the colon and intestines

A

Fiber

192
Q

What is the % body fat considered obese

A

Men over 25%

Women over 33%

193
Q

BMR ( basal metabolic rate) how many calories does it burn off

A

It accounts for 60-75% of daily caloric intake

194
Q

Soup size as a main course

A

10-12 oz

195
Q

What are the 4 classes of soup

A

Clear, thick, specialty, vegetarian

196
Q

What is the primary thickener for clear soup

A

Roux

197
Q

What is consommé

A

A perfectly clear soup

198
Q

What is En Papillote

A

Wrapped in parchment paper

199
Q

What textures should be in a menu

A

Crisp, firm, soft

200
Q

Lighting should be hire many candles on a working surface

A

100

201
Q

Lighting in all other areas of the galley should be how many foot candles

A

50

202
Q

Sandwiches before being put away should have what info

A

When it was made, time and pull date

203
Q

Class 1 sandwiches are stored at what temp and the shelf life. They are chilled and prepared daily for sale over the counter

A

Storage temp 34-41. Shelf life is 36 hours

204
Q

How long are leftovers stored below 41 degrees for

A

24 hours

205
Q

What is the advantage of using metal rather than plastic for leftovers

A

Metal containers have higher rates of heat transfer

206
Q

What is the temp range for simmering

A

185-205 degrees

207
Q

What is blanching

A

Pre cook by boiling in water or fat

208
Q

Combination of dry heat and moist heat cooking method is called

A

Braising

209
Q

What are two ways beef is aged

A

Wet and dry

210
Q

4 main grades of beef

A

Prime
Choice
Select
Standard

211
Q

Stream pressure PSI ranges and temp for stream pressure cookers are

A

5 PSI : 227 degrees
10 PSI: 240 degrees
15 PSI: 250 degrees

212
Q

What is the PSI range for spray type dishwashing machine

A

15-25

213
Q

How should your final rinse temp be measured

A

At a manifold

214
Q

Adding fat to pork is called

A

Fatback

215
Q

What is landing and barding

A

Larding is adding fat inside meat with a needle

Barding is tying slices of fat to the outside of the meat

216
Q

Fish should be on the menu

A

2 times

217
Q

How many times can pork be on the menu

A

At least once

218
Q

What is remoulade sauce

A

Anchovy paste our masked added to tarter sauce

219
Q

List 5 leading sauces and the thickening agent

A 
Bechomel: white roux
Veloute: white out blonde roux
Brown sauce: brown roux
Tomato sauce: optional roux
Hollandaise: egg yolk
220
Q

Another name for a red sauce

A

Coolie

221
Q

Another name for a brown sauce

A

Espagnole

222
Q

You can hold hollandaise sauce no longer than

A

1.5 hours

223
Q

Good oils for cooking

A

Canola, safflower, sunflower, peanut, olive

224
Q

Avoid using these oils when frying

A

Coconut, palm, cotton, cocoa

225
Q

What is the max pan depth for storing leftovers

A

3”

226
Q

How many oz are in an appetizer portion of soup

A

6-8oz

227
Q

What are class II sandwiches

A

Prepared in CGDF and made for flights or small boat missions

228
Q

What is the storage temp and shelf life for class II sandwiches

A

0 degrees or below for 15 days or 5 hours after issue

229
Q

What is heat transferred by air

A

Convection

230
Q

Are proteins the building blocks of the body

A

Yes

231
Q

What are the parts of a salad

A

Base
Body
Garnish
Dressing

232
Q

Soft water can be overcome by

A

Dough conditioner or mineral yeast

233
Q

How long can leftovers be maintained hot

A

5 hours

234
Q

Ice cream scoop # means

A

How many scoops it takes to make a QT

235
Q

What is a sachet

A

Cheese cloth bag with herbs and spices in it

236
Q

Boiling point of water decreases as the altitude above sea level increased

A

Yes

237
Q

A batonnet cut is

A

1/4x 1/4x 2 1/2 -3

238
Q

Brunoise cut is

A

1/8 x 1/8 x 1/8

239
Q

Paysonne cut is

A

1/2 x 1/2 x 1/8

240
Q

Julienne cut is (March sick/ short string)

A

1/8 x 1/8 x 2 1/2

241
Q

What is the term chiffonade mean

A

Cutting herbs into long fine shreds

242
Q

Screening for a galley’s vents need to be no less than

A

8 degree mesh

243
Q

What protects nutrients

A

Vitamin E

244
Q

What is white wash

A

Flour and cold water

245
Q

What is the proper way to condition a griddle

A

Spread thin film of oil over 400 degrees surface and wipe clean

246
Q

How many times should you steal your knife

A

No more than 5-6 strokes

247
Q

How often are condiment dispensers cleansed

A

After each meal

248
Q

3 dry heat cooking method

A

Roast, bake, broil

Culinary Chief (1 decks)

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