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CDC > Module 2 > Flashcards

Module 2 Flashcards

1
Q

What is the first step to washing hands

A

Wet

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2
Q

Finger nails will not extend ___ past the fingertip?

A

1/4 inch

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3
Q

What AFI must be available in each facility in terms of sanitization?

A

Department of the Air Force Instruction (DAFI) 48-17

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4
Q

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

A

2-4

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5
Q

Symptoms of food-borne infection usually occur within…

A

6-24

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6
Q

Into what groups are food-borne illnesses not divided?

A

Fungal Infection

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7
Q

Who approved the Hazard Analysis and Critical Control Point (HACCP) plan?

A

Public Health

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8
Q

What is the term for cutting food into cube-like pieces?

A

Dice

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9
Q

What is the term for making shallow cuts across the top of a food item?

A

Score

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10
Q

What are the results of progressive cooking?

A

Improved use of food, time, and personnel

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11
Q

What contributes to plate waste?

A

Poor portion control, unpopular dishes, improper serving

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12
Q

What are the benefits of progressive cooking?

A

Improve use of food, time, and personnel

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13
Q

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

A

Open canned items only as needed

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14
Q

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

A

Waste control

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15
Q

Perishable foods should never remain in the temperature danger zone for more than how many hours?

A

4

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16
Q

What is the goal of the flight menu program?

A

Nutritious meals that are attractively packaged

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17
Q

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

A

4

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18
Q

At least how many menus should you prepare for flight meals in your facility?

A

6

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19
Q

What management tool is available for planning serving flight and ground support meals?

A

The preface of the Worldwide Menu (WWM)

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20
Q

How many large menus are offered according to the worldwide Menu (WWM) preface?

A

9

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21
Q

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

A

The first meal

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22
Q

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

A

Buffet

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23
Q

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

A

As cash-paying customers

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24
Q

How many days of emergency rations (Meal Ready to Eat [MRE]) are authorized units allowed to purchase?

A

Two

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25
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

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26
Q

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

A

Discount and Standard

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27
Q

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

A

Communication

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28
Q

What is the key to a successful food service opteration?

A

Properly trained and effective supervisors

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29
Q

What should shift leaders accomplish to start their day?

A

Complete the Department of Defense (DD) Form 2973, Food Operation Inspection Report

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30
Q

A good menu must be…

A

Practical and acceptable

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31
Q

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

A

Providing flexibility in menu planning

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32
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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33
Q

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

A

Use liquid-style, reduced-cholesterol eggs

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34
Q

The variety offered in your meals is subject to the…

A

Size of the serving line

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35
Q

Holiday meals give the dining facility a chance to…

A

Show off skills and pride

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36
Q

Which meal menu can you change to support the corresponding holiday?

A

4th of July

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37
Q

Who fills the projected headcount on the production log?

A

Facility Manager

38
Q

At least how many weeks in advance do storeroom personnel review a production log?

A

1

39
Q

At least how many hours in advance should a shift leader review a production log?

A

72

40
Q

When rating food service operations on the Air Force Information Management Tool (IMT) 1038, Food Service Evaluation Record, which category is allotted the most points?

A

Kitchen Operations

41
Q

What area is not evaluated in Category (Cat)-A of the Air Force Information Management Tool (IMT) 1038, Food Service Evaluation Record?

A

Food display and serving temperatures

42
Q

What is the rating scale for each category on the Air Force Information Management Tool (IMT) 1038, Food Service Evaluation Record?

A

Poor to outstanding

43
Q

To initiate an account for the Back of the House (BOH) Automated System and Subsistence Total Ordering and Receipt Electronic System (STORES) Web, who is needed to be contacted?

A

Air Force Services Center (AFSVC/SVOF) office

44
Q

What are the two main components of the Back of the House (BOH)?

A

Configuration center and Aloha Enterprise

45
Q

What is the Front of House (FOH) also known as?

A

The cash registers

46
Q

What is the easiest way to level up your training?

A

Recipe cards

47
Q

What are the three ways recipe cards can be located in Net-Chef?

A

Keyboard, attributes, components

48
Q

What is not one of the purposes recipe cards serve?

A

Improves time management

49
Q

What is the first step when manually adjusting a recipe yield?

A

Obtain a working factor by dividing the number of servings needed by 100

50
Q

What is the second step to manually converting a recipe to a specific number of portions?

A

Break down the ingredients into weights and measures

51
Q

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

A

Weighed on a scale

52
Q

What is a liquid ingredient that you can measure with a cup or spoon known as?

A

Measure

53
Q

How many quarts equal one gallon?

A

4

54
Q

How do you obtain a converted weight of an ingredient?

A

Multiply the working factor by the weight of each ingredient

55
Q

What is the equivalent of one gallon?

A

4 quarts

56
Q

How many tablespoons (tbsp) are in one cup?

A

16

57
Q

What type of ingredients are considered “measures” in a recipe?

A

Small quantities of spice

58
Q

When inspecting and receiving subsistence, if the vendor adds or deletes subsistence on the receipt, who must initial the delivery ticket to acknowledge the changes?

A

Storeroom personnel

59
Q

What is a tool to help you to improve the quality of subsistence received by highlighting problems with subsistence received?

A

Unsatisfactory Material Report (UMR)

60
Q

What is a good use of a galvanized container in the dining facility?

A

Storing dry foods

61
Q

At what temperatures must fresh meats and poultry be stores?

A

32-36 F

62
Q

At what maximum temperature should you thaw frozen foods in a refirgerator?

A

40 F

63
Q

What is the proper way to store semi-perishable items?

A

At room temperature

64
Q

What is the cardinal rule for stock control?

A

First in, first out (FIFO)

65
Q

Which frozen vegetables should you thaw before cooking?

A

Corn on the cob and leafy vegetables

66
Q

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

A

Food service section chief

67
Q

When do you conduct internal physical inventories?

A

Twice a month

68
Q

Once the fiscal (FY) inventory is conducted, who enters the counts into the automated system?

A

Storeroom personnel

69
Q

Who signs the count sheet, certifying the inventory is correct?

A

Dining facility manager and inventory officer

70
Q

Who conducts the Fiscal Year (FY) inventory in the dining facility?

A

Disinterested personnel outside of food service

71
Q

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

A

Automated system

72
Q

Who designates in writing which personnel can have access to the store room

A

Food service section chief

73
Q

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

A

Hate group

74
Q

Which is not a role of the Prime Vendor (PV) account representative?

A

Approves all subsistence orders

75
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)

76
Q

How soon after placing a Prime Vendor (PV) order will subsistence be recieved?

A

48 hours

77
Q

How many hours after placing an order through the Subsistence Total Ordering and Receipt Electronic System (STORES) Web should you receive a delivery?

A

48

78
Q

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

A

Automate all installation-level subsistence ordering and receipting

79
Q

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

A

AF core items

80
Q

Who is responsible for linking items and importing catalogs from Subsistence Total ordering and Receipt Electronic System (STORES) Web into the automated system?

A

Air Force Services Activity/Food Service Branch (AFSVA/SVOFA)

81
Q

What is the number one rule for a storeroom clerk?

A

Sign only for what you receive

82
Q

The duties of a storeroom clerk do not include…

A

Ensuring the right quantities of food are prepared

83
Q

Food orders should be sent to the Prime Vendor (PV) two days before the required delivery date to ensure…

A

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

84
Q

The storeroom manager and dining facility manager must review all Prime Vendor(PV) orders by when?

A

Close of business the day before the order is sent

85
Q

What does the cash sales summary report display?

A

Gross sales and sales detail for each register on each day and time period

86
Q

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

A

Air Force (AF) Form 1191A, Field Feeding Manual Monthly Monetary Report

87
Q

Which form verifies the total amounts of cash collected and Essential Station Messing (ESM) personnel served?

A

AF Form 79, Headcount Record (Storage Safeguard Form)

88
Q

Any cash overages and shortages are reported by…

A

Completing a Department of Defense (DD) Form 1131, Cash Collection Voucher

89
Q

In non-automated facilities, what document is used for all transfers?

A

Air Force (AF) Information Management Tool (ITM) 3516, Food Service Inventory Transfer Receipt

90
Q

How is food transferred out to another automated facility processed in the automated system?

A

Location Transfer

CDC (4 decks)

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