self test questions

Question 1

When can youth groups use the dining facility?

Answer 1

The Installation commander allows it.

Question 2

What are the 2 types of DOD meal rates?

Answer 2

Discount and Standar

Question 3

What is the purpose of the operational charge?

Answer 3

To help purchase operating supplies, such as paper plates, cups, and so forth.

Question 4

What form is used to record signatures and collect cash?

Answer 4

AF Form 79

Question 5

Who can installation commanders allow to eat in the dining facilities during emergencies?

Answer 5

Off-base civilians, noncombatant evacuees, and family members evacuated from other DOD. installations.

Question 6

What form is used to record signatures and collect cash?

Answer 6

AF Form 79

Question 7

Where are the dining facility manager’s manual sales entry procedures for emergencies or disasters found?

Answer 7

CFS Handbook

Question 8

If your unit has 300 ESM patrons, and is authorized to purchase and store MREs in support of major disasters and emergencies, how many MREs can your unit purchase

Answer 8

300 ESM members x 3 meals per day x 2 days = 1,800 MREs

Question 9

Why is communication an important principle of shift leader duties?

Answer 9

Because poor communication can strain food production and hamper good customer service.

Question 10

When should the shift leader check the serving lines against the production log?

Answer 10

A Production Log at least 15-20 minutes before opening.

Question 11

When should the shift leader check the cash register for accurate prices?

Answer 11

Before each meal.

Question 12

When should the shift leader review the waste log?

Answer 12

Before it is processed to ensure all waste is authorized.

Question 13

What are the sources the production logs are based on?

Answer 13

On the 14-day CFS, 21-day CAFE and 28-day FTI menu

Question 14

Who utilizes the production log?

Answer 14

The facility manager, storeroom personnel, shift leader/shift personnel.

Question 15

Why do we use the WWM?

Answer 15

For planning and serving good, multiple-choice menus.

Question 16

What is the first step in menu planning?

Answer 16

Examine the WWM and determine the appropriateness for your facility.

Question 17

What are the 3 types of WWM templates?

Answer 17

14-, 21-, and 28 day menu templates

Question 18

What is the first step in menu planning?

Answer 18

Examine the WWM and determine the appropriateness for your facility.

Question 19

Who has the ultimate responsibility to make suitable selections as to what they will consume?

Answer 19

It is the responsibility of the patron to make suitable selections as to what they will consume.

Question 20

What is the basis for good food purchase and production?

Answer 20

Menu planning

Question 21

How many choices of fruit or vegetable juice are offered per meal period?

Answer 21

3 choices

Question 22

At a minimum, what pastries are offered for breakfast/midnight meal?

Answer 22

A minimum of one Danish and/or cinnamon roll. Offer a breakfast style Danish for midnight meal and breakfast.

Question 23

Why is the dinner meal the most overlooked?

Answer 23

There is a tendency for food (leftovers) to be held over from lunch to reduce the number of items that must be prepared.

Question 24

What is the goals of the flight meal program?

Answer 24

To provide top quality, nutritious flight meals that are attractively packaged.

Question 25

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

Answer 25

The preface to the WWM menu

Question 26

Under the WWM, list the menu patterns or pre-set selection for flight meals.

Answer 26

9 large, 11 small, 7 breakfast, 5 frozen meal menus and 13 supplemental packs.

Question 27

When are bite-size meals authorized?

Answer 27

When serving crewmembers wearing oxygen masks.

Question 28

What 2 feedback forms should be available to guests served flight meals?

Answer 28

ICE and AF IMT 27

Question 29

What is the definition of progressive cooking?

Answer 29

Cooking small batches of food to be available as needed.