Garrison Food Preparation and serving

Question 1

How is most food borne illness transferred to people

Answer 1

carried or transmitted to people by food

Question 2

what is the danger zone for potentially hazardous food

Answer 2

between 41 to 135 degrees f.

Question 3

PHF

Answer 3

potentially hazardous foods

Question 4

What conditions support the growth of microorganisms

Answer 4

ph neutral, slightly acidic, warm

Question 5

what is the most effective method of preventing foodborne intoxication

Answer 5

avoid eating foods containing toxis

Question 6

what kind of physical hazards can result in food contamination

Answer 6

Dirt, broken glass, staples from packaging in food

Question 7

a manager notices that a cook has an open cut on his finger and is about to season a pound of veal cutlets for the evening meal. what should the manager do

Answer 7

instruct the cook to clean and bandage the cut and wear clean disposable gloves

Question 8

food handlers a prohibited from smoking in food storage and food prep areas. how can smoking contaminate food

Answer 8

transferring saliva from the mouth to the hands

Question 9

how should you measure the temperature of milk is delivered in a plastic bulk package?

Answer 9

fold the soft plastic bag or pouch around the thermometer stem

Question 10

before handling what products should food handlers wash their hands before starting and after work

Answer 10

handling raw food products

Question 11

a food borne infection can result from eating what?

Answer 11

food that contain live, harmful microorganisms

Question 12

what is hep a virus most exposed to food

Answer 12

by unhealthy food handler who handles ready to eat food

Question 13

describe the proper way to dry hands after they have been washed

Answer 13

dry hands throughly with single use towel

Question 14

if used , how are hand sanitizers are disposable gloves used

Answer 14

should be applied after hand washing

Question 15

what is the most important rule of food safety

Answer 15

wash hands often

Question 16

what is an acceptable criterion for receiving eggs?

Answer 16

air temperature of a delivery truck is 45 degrees f or lower. dry clean and unbroken shells

Question 17

what occurs when a food product touches something that contains harmful microorganisms

Answer 17

cross contamination

Question 18

upon delivery at an establishment, the color of fresh, unfrozen lamb should be what color

Answer 18

light red

Question 19

what step in the flow of food is the first step where hazards can be controlled

Answer 19

receiving

Question 20

what does the term “flow of food” refers to

Answer 20

the path of food travels trough an establishment

Question 21

when receiving poultry, when should it be rejected

Answer 21

if it has darkened wing tips

Question 22

USDA grades on meat product provide info on…

Answer 22

quality

Question 23

who deos the responsibility for the sanitary operation of an establishment rest with

Answer 23

manager

Question 24

what is the safe and acceptable way to thaw a frozen twenty pound turkey

Answer 24

gradual thawing under refrigeration

Question 25

what is the effective method of sanitizing

Answer 25

immersing an object in a chlorine solution at 100ppm

Question 26

what is not a sign of rodent infestation

Answer 26

strong oily odor

Question 27

what is fm 10-32-2

Answer 27

techniques and procedures for garrison food preparation and class 1 operation

Question 28

Tactic techniques and procedure for garrison food preparation and class 1 operation management

Answer 28

fm 10-23-2

Question 29

how long can left over PHF be retained for service

Answer 29

up to 24 hours if chilled 41 degrees or below. up to 5 hours if maintained hot 140 degrees above

Question 30

name four mixing methods

Answer 30

stirring, beating, whipping, folding

Question 31

what is the proper method of sharpening a knife

Answer 31

heel to toe

Question 32

how far in advance should eggs be removed from the refrigerator prior to use

Answer 32

1 hour

Question 33

what is the holding temperature for coffee and for how long?

Answer 33

185 for an hour

Question 34

what is the general rule for usage of any subsistence received in the dfac

Answer 34

first in first out

Question 35

there are two types of dressing prepared in the dfac. what are they and where can i find the guidance on how to prepar each

Answer 35

corn bread and bread dressings. tm 10-412

Question 36

there are four types of appetizers

Answer 36

canapes, hor dourves , dips, cocktails

Question 37

name the basic food groups

Answer 37

dairy, meat, fruit, vegetable, bread, fats, sweets

Question 38

what is the purpose of production schedule

Answer 38

guidance on menu preperation

Question 39

what are the three methods of checking the doneness of meat

Answer 39

meat thermometer (time weight ration and fork test)

Question 40

what do you use to tru the edge of knife

Answer 40

butcheers steel

Question 41

how soon before serving should you brew coffee

Answer 41

15 minutes

Question 42

hair restraint should be worn by

Answer 42

all personnel

Question 43

what are five functions in which eggs are used

Answer 43

leavening agent, thickening agent, stabilizer, binder, clarifier

Question 44

methods of carving

Answer 44

hand carving and mechanical carving

Question 45

when cleaning a griddle plate, when is the only time that you can use a detergent

Answer 45

when you receive the griddle from the factory

Question 46

how do you properly measure solid fat (shortening) in a measuring utensil

Answer 46

press firmly into utensil

Question 47

what is tm10-412

Answer 47

recipe card

Question 48

why should you temper meats prior to cooking them

Answer 48

to reduce cooking time and improve the quality of the finished products

Question 49

when does the cooking time fro frozen vegetables begin

Answer 49

when water reaches the second boil

Question 50

5 thermometers

Answer 50

refrigerator, deep fat fryer, meat, oven , surface grill

Question 51

purpose of progressive cookery

Answer 51

ensure the last person in the line receive attractive , well cooked meal

Question 52

temperature danger zone

Answer 52

41-135

Question 53

how far in advance should the serving line be set up prior to serving

Answer 53

as close to serving time as possible

Question 54

what are three major groups that sandwiches are divided into

Answer 54

hot, open faced, cold

Question 55

what are tow broad classifications that sandwiches are divided into

Answer 55

made to order, preprepared

Question 56

two types of cakes

Answer 56

battered cakes and foam cakes

Question 57

dry heat cooking

Answer 57

roasting, grilling, baking,

Question 58

what type of food borne illness is caused by poultry being handled improperly

Answer 58

salmonellas

Question 59

trichinosis

Answer 59

pork product not properly cooked

Question 60

leaf frozen or fresh vegetables should be cooked in the smallest amount of water for what reason

Answer 60

to minimize the lost of vitamins and minerals

Question 61

when is fruit added to a jellied fruit salad

Answer 61

when gelatin mixture has cooled and slightly thinckend

Question 62

what is the temperature of the serving line

Answer 62

160

Question 63

the meat slicer consist of three main parts

Answer 63

body, slicing, drive

Question 64

when can you serve foods over the portion size

Answer 64

when posted in special instruction on production schedule

Question 65

what is a continental breakfast

Answer 65

a self service type meal

Question 66

how many servings of cake in a sheepan

Answer 66

54

Question 67

what does the term barbecue mean

Answer 67

roast or cook slowly with high seasoned sauce

Question 68

Kitchen req

Answer 68

4552