Field Feeding

Question 1

operating procedures for the army food program

Answer 1

DA PAM 30-22

Question 2

Army field feeding and class on operation

Answer 2

ATP 4-41

Question 3

ATP

Answer 3

army training publication

Question 4

CK can feed up to ?

Answer 4

800

Question 5

CK set up requirements

Answer 5

1 supervisor and 4 competence specialist

Question 6

Assault Kitchen can feed ?

Answer 6

250 personell

Question 7

Water camel capacity

Answer 7

800gal.

Question 8

Water Buffalo capacity

Answer 8

500gal

Question 9

MTRCS

Answer 9

multi temperature refrigerated containerized system

Question 10

how many pallets can fit in the MTRCS

Answer 10

14 pallets

Question 11

characteristics of a good field kitchen

Answer 11

1. good cover, good access to roads, high and dry ground, slope, enough space and sandy or gravely soil

Question 12

distance from the kitchen to the latrin

Answer 12

90meters or 100yards

Question 13

kitchen from wash line distance

Answer 13

15 meters

Question 14

sanitation temp sink

Answer 14

wash 110, rinse 120 sanitize 171

Question 15

fuel point to kitchen

Answer 15

50 feet

Question 16

what temperature danger zone

Answer 16

41-135 ( serve safe)

Question 17

Tri service food code

Answer 17

TB MED 530

Question 18

TEmperature logs, how many meats do you check

Answer 18

two

Question 19

How many starch and vegetable do you check on temperature log

Answer 19

1 each

Question 20

Risk management (temp logs)

Answer 20

DDForm 2977

Question 21

CCP

Answer 21

Critical Control Point

Question 22

Sink temp

Answer 22

110wash, 171sanitize, 120rinse

Question 23

What are the characteristic of field kitchent

Question 24

production schedule

Answer 24

3034

Question 25

Thaw box temperature

Answer 25

between 32-41

Question 26

Hand receipt

Answer 26

da 1544

Question 27

Kitchen Req

Answer 27

DA form 4552

Question 28

who is in the meeting for menu planning

Answer 28

dfac manager, rations, shift leader

Question 29

Unspoken rule

Answer 29

Clean as you go

Question 30

menu planning

Answer 30

14 and 21 day menu

Question 31

Food Program Manager

Answer 31

Mr. Joel

Question 32

Meal request memo, by name roster, religious accomodation signed by chaplain, signature card 1687,

Question 33

ration card

Answer 33

1587

Question 34

Regulations and policies for Army food program

Answer 34

AR 30-22

Question 35

What is the temperature danger zone

Answer 35

41degrees to 135

Question 36

distance from kitchen to the garbage pit

Answer 36

30 yards

Question 37

Distance from kitchen to fuel

Answer 37

15 meters or 50feet

Question 38

Distance from FSC to the kitchen

Answer 38

50ft