Mark Flashcards
(248 cards)
1
Q
Max change and cash on hand for small galley
A
$50/100
2
Q
Max change and cash on hand for medium galley
A
$75/ $300
3
Q
Max change and cash on hand for large galley
A
$200/ $1000
4
Q
Patrons for small galley
A
1- 50
5
Q
Patrons for medium galley
A
51- 99
6
Q
Patrons for a large galley
A
100+
7
Q
BDFA increases for CGDF
Large
Medium
Small
A
Large: 0%
Medium: 15%
Small: 30%
8
Q
Separate checks into batches of how many
A
50 or less
9
Q
What form is used to add up cash/ checks/ money orders
A
Transmittal Letters. CG-2576
10
Q
Shore units all SEPRAT’s increased (BDFA) amount
A
20%
11
Q
All: WAGB, WMEC, WHEL, WMSL and Eagle are required to use Prime Vendor for what procurement amount
A
70%
12
Q
What form is used for tax exempt
A
SF-1094
13
Q
SF-X56-82. What is X56
A
Appropriation Code (supply fund for subsistence)
14
Q
SF-X56-82. What is 82?
A
Program element
15
Q
The 7th spot on the accounting data line is
A
SF-82
16
Q
Where does the original copy of the SF-44 go to
A
FINCEN
17
Q
What form is used for a price quotation
A
SF-18
18
Q
The annual audit is sent to whom
A
CG-1111
19
Q
Meal sign in sheet form #
A
CG-4901
20
Q
What # is the individual account form (ICA)
A
CG-3476
21
Q
What is the ration memorandum form #
A
CG-3123
22
Q
Where do you claim SMS
A
CG-3123
23
Q
What is the daily cost ration form #
A
CG-3471
24
Q
Provision inventory control record form #
A
CG-3469
25
What form # is the adjustment form
CG-3114
26
What form #is the report of survey
CG-5269
27
What is the document # for a PR
4200
28
What is a SF-1165
Receipt for cash sub voucher
29
How do you document cash on hand
Use CG-4971 or letter format
30
On report of survey (CG-5269) what is the code for spoilage
H9
31
On a report of survey, what is the code for unaccountable food
A2
32
What is the document # for a meal ticket
33
33
What is the document # for IMPAC card
32
34
Document # four dining facility is
26
35
Award recommendation form # is
CG-1650
36
The health inspection form # to report findings
CG-5145
37
Where can you find the list of foods authorized for CGDF’s
FSC Group 89
38
What keeps records of all purchases in order
Call record sheet
39
Another name for Fixed Price Menu
Prix Fixe
40
SOP’s have/use what format
No defined format
41
Notes are cancelled when
After 12 months or earlier if specified
42
When are ICA bills due
Within 5 business days
43
Describe sales of stores
Recorded on:
Documented on:
Recorded on a DD-1149 for Govt. agencies
| Documented on CG-2581 for all other activities
44
Describe transfer of stores
Documented on:
Designated on
Documented on CG-2581
| The designated FS records the transfer total on a CG-3469 ( Provision inventory control record)
45
CG accounting line has how many sections
9
46
What # indicates CG on the accounting string
2
47
What is the appropriation code on the accounting line
3rd space and the first digit represents the last character of the fiscal year
48
Publication title Navy put out for nutrition
Navy Nutrition and Weight Control Guide
49
What form # is the NAVSUP 766 Provision Ledger
CG-4246
50
Menu draft form #
NAVSUP 1092
51
Dining facility menu form #
NAVSUP 1080
52
What is NAVSUP 1090 form
Food preparation work sheet for 4 or more staff at a unit
53
What is NAVSUP 766
Stock record card
54
General store items shall be purchased with
AFC- 30 funds
55
What manual do you refer to to find out about SR purchasing cash
Certifying & Disbursing Manual
56
What is columns 2-5 of the daily ration cost record. CG-3471
2,3,4 is number of reasons. 5 is total rations
57
How often must BPA call records be submitted for meat, produce and dairy
Weekly, due to strict payment processing regulations
58
Who signs the BPA
Contracting officer
59
Who enforced the security of the CGDF
CO
60
Who assigns work parties
XO
61
When can a CG galley have an open galley
Small galley with 2 or less CS staff and using PVA
62
What is the BDFA increase rate when a shore station member is receiving BAS
20%
63
Form # flight meal request
CG-4218
64
What is in place if a meal is missed due to official business
Flight meal or special meal
65
Claiming 4 afternoon meals for an air crew. How many rations can be claimed
4 whole rations. No OPSUP can be claimed
66
What is OPSUP 1
Vessel is underway from homeport more than 48 hours. 10% increase over the issues BDFA
67
What is the FSO signing for when he signs a verified 2581 (issue of sales slip)
Everything is accurate and accounted for and what was used for that days meals. To verify 50% of items were posted
68
BPA sheets should be submitted how often
10 days before start of reach calendar quarter
69
How many inventory days must not be exceeded
60 days
70
How often must a physical inventory be completed
Once a month
71
What % is considered a major issue in a Provision Inventory Report
Over or under 5%
72
Who do you contact when returning with food from other country
USDA plant protection and quarantine
73
What manual is referred to to find out about SR purchasing cash
Certifying & Disbursing Manual
74
If a vendor refuses to sell with tax exempt, what do you do
Notify COMDT (CG-094)
75
Who is responsible for the quality of food
FSO/ medical department
76
How much of a dollar amount can be absorbed from a government agency
$5
77
Who inspects veggies and meats
USDA
78
Holiday increase of 1% goes to what months
Jan/ Aug/ Nov/ Dec
79
What are the meal rates for snacks, breakfast brunch, dinner brunch, holiday meals
Snacks: .15
BK brunch: .45
DN brunch: .55
Holiday meal: .65
80
Where are procurement doc #s on a CG-2576
Block G, purchases
81
How long are meal sign up sheets and cash logs kept
3 years
82
What needs to be on a tag for fresh oysters
Original shipper, kind and quantity, and official certificate #
83
What is a fixed menu with no choices called
Table D’ Hote
84
What is a static menu
A menu that offers the same dishes every day
85
What do you do if there is a discrepancy in the direct access record
Report it to the Servicing Personnel Officer
86
When is a report of survey required
Damaged goods exceeds $500
87
If spring is bought via “Sole Source” the PR must be accompanied by a
JOTOC
88
At a shore unit, how far should equipment be away from the wall
9”
89
Who has a list of approved dairy vendors
Army Veterenary Services
90
Who publishes a list of approved dairy vendors
District commander
91
What does the team A/P stand for
As purchased
92
Prior to a patrol you should do what first
Developer a menu
93
Vendors must always supply a
Delivery ticket
94
When placing a call against a BPA, caller must sign a
Call #
95
What is the temperature danger zone
41-135 degrees
96
What temp water is used for oven method rice
Cold
97
How deep to keep veggies in steam pan
2/3 deep
98
What temp is baked potato done at
Baked at 400 degrees for 1 hour until 205 degrees
99
What size is single serve milk
1 pint/ 8 oz
100
How many servings does 1 lbs of coffee make
100, 8oz servings
101
What style of non-fat dry milk is used for bread making
Style A
102
What makes rolls blister
Too much liquid, improper fermentation, improper shaping of loaves
103
What is the sugar range for bread
2% to 6%
104
What is the sugar range for sweet dough
9% to 22%
105
How long should dough test after a punch
30 minutes
106
What temp does yeast die at
140 degrees
107
What crust is used for custard
Mealy dough
108
What type of crust is used for prebaked crust
Flaky
109
How thick should pie dough be when rolled out
1/8 inch
110
What are the 2 types of sweet dough
Sweet and danish
111
What can cause a soggy pie crust
Baking on bottom rack. Adding hot pie filling
112
What type of flour is used for pie crust
Pastry flour
113
What crust is used for 2 crust pie
Mealy bottom. Flaky on top
114
What temp is water for pie crust
Cold, 40 deg or less
115
What goes into a Bavarian
Creme anglaise, gelatin, whipped cream
116
What fills an eclair
Pastry cream
117
Ingredients for a moose
Egg whites and whipped cream
118
French bread loaf should be how long
18”
119
What temp are pancakes cooked on a griddle
375 deg
120
List the standard breaking procedure sequence
1. Flour
2. Egg wash
3. Bread
121
What are the 3 types of cookies
One stage method
Creaming method
Sponge method
122
What is in butter cream
Fat, powdered sugar, cool water
| Sometimes egg whites, lemon juice, and vanilla extract
123
What’s the main ingredient in French butter cream
Egg yolks
124
How do you slow melt butter cream frosting
Blend in small amounts of emulsified shortening with butter to stabilize it
125
Chiffon method
Batter containing flour, egg yolks, veg oil & water folded into egg whites
126
What causes a crack in bread
Oven temp is too high
127
What makes French bread crust grey
Fermentation too long, temp to high
128
What % humidity should you proof at
70- 80%
129
What temp should a proof box be at
90- 100 degrees
130
At what temp should dough ferment at
80 degrees
131
What temp do you not heat fondant over
100 degrees
132
Apple has yellow on it, it mean
Over ripe
133
How do you wash mushrooms
Quickly in cold water and drain
134
How far apart do you put ice box cookies on a baking sheet pan
2”
135
How do you loosen the meat of a coconut
Bake at 350 for 10- 15 minutes
136
Why cook with classified butter
Used as a cooking fat, the milk in butter burns easily
137
What temp should shellfish be received at
Alive at 45 degrees
138
2 types of shellfish classifications
Mollusk and crustaceans
139
What is green shrimp
Raw shrimp in the shell
140
Examples of cephalopods
Squid and octopus
141
The preferred method for storing fresh fish and storage time
Maintain at 30-34 deg on crushed ice. Keep moist. Store 1-2 days
142
What is a capon
Castrated make chicken
143
Turkey roast sits for how long
30 minutes
144
How do you baste a turkey
With drippings, fat only every 30 minutes
145
When preparing poultry, what is trussing
Tying up legs for purpose of even cooking and more attractiveness
146
What takes longer to cook? White or dark meat
Dark meat cause it has more fat and most connective tissues
147
3 grades of chicken are
A, B, C
148
What temp is fish, pork, commercially raised game animals done at
145 degrees for 15 sec
149
Ground beef should be cooked at what temp
155 degrees for 15 sec
150
When thawing meat under running water, what temp should it be
70 degrees
151
What retards browning on a roast beef
Salt
152
What is the temperature of tempered meat
28 degrees
153
What is green meat
Meat that has not aged or softened
154
What temp should beef be pulled for carry over cooking to get desired temp
10-15 degrees
155
How long should roast type meat rest
20 minutes
156
On a roast, how much fat should be left on when prep trimming
1/2 inch
157
What is proper temp for thawing out meat
36-38 degrees
158
When a can swells, what is the exception for use
Molasses
159
If a can is dented, what item can you still use
Coffee
160
How often do you clean an ice machine
Inspected weekly and cleaned monthly
161
Milk and eggs could be delivered at what temp
45 degrees or less
162
There should be no more than how much ice on a milk machine
3/16 inch
163
At what point do you cut the milk dispenser tube
1” from terminal at 45 degrees angle
164
Fridge and freezer should be dethawed before what thickness of ice
1/4”
165
What is the shelf life of eggs and is holding temp
30 days at 45 degrees or lower
166
At what temp should eggs be stored
36 degrees
167
What is the cooking temp for eggs
325 degrees
168
When cooking in bulk eggs, the container should not be more than how full
3 QTs
169
What is the internal cooking temp for eggs
155
170
What temp do you reconstitute soup base at
212 degrees
171
How long before boiling eggs do you pull them from refer
1 hour
172
Hard boiled eggs take how long to be all the way done
12-15 minutes
173
How high should produce be stored off the deck
6”
174
How much baking soda/ gallon of water to clean refer
1/2 tsp to 1 qt of water
175
How often do you clean refers
Weekly/ daily
176
How long should an item be in the sanitizing sink
30 seconds
177
Manual wash temp and sanitizer at
171 degrees for 30 seconds
178
Machine wash temps
Wash:
Rinse:
Final rinse:
Wash: 140-160
Rinse: 160-180
Final rinse: 180-194
179
Hand washing stations should be no more than how far away
25’
180
If possible, how far should garbage be from the entrance
100’
181
What items can be measured In volume
Water, milk, eggs
182
What is the most accurate way of measuring ingredients
Weighing
183
What angle do you sharpen a boning knife
20 degrees
184
What is the maximum times you should steel a knife on each side
5-6 times
185
How many calories in a gram of alcohol
7 grams
186
How many calories in 1 lbs of fat
3,500 calories
187
A product with more than .5 grams of trans fat/ serving is
Restricted
188
How many grams of fat per/100 grams are considered lean
10 grams
189
What % of caloric intake should be carbs
55-60
190
What % of caloric intake should be from proteins
12-15
191
What doesn’t have nutrient value but is good for the colon and intestines
Fiber
192
What is the % body fat considered obese
Men over 25%
| Women over 33%
193
BMR ( basal metabolic rate) how many calories does it burn off
It accounts for 60-75% of daily caloric intake
194
Soup size as a main course
10-12 oz
195
What are the 4 classes of soup
Clear, thick, specialty, vegetarian
196
What is the primary thickener for clear soup
Roux
197
What is consommé
A perfectly clear soup
198
What is En Papillote
Wrapped in parchment paper
199
What textures should be in a menu
Crisp, firm, soft
200
Lighting should be hire many candles on a working surface
100
201
Lighting in all other areas of the galley should be how many foot candles
50
202
Sandwiches before being put away should have what info
When it was made, time and pull date
203
Class 1 sandwiches are stored at what temp and the shelf life. They are chilled and prepared daily for sale over the counter
Storage temp 34-41. Shelf life is 36 hours
204
How long are leftovers stored below 41 degrees for
24 hours
205
What is the advantage of using metal rather than plastic for leftovers
Metal containers have higher rates of heat transfer
206
What is the temp range for simmering
185-205 degrees
207
What is blanching
Pre cook by boiling in water or fat
208
Combination of dry heat and moist heat cooking method is called
Braising
209
What are two ways beef is aged
Wet and dry
210
4 main grades of beef
Prime
Choice
Select
Standard
211
Stream pressure PSI ranges and temp for stream pressure cookers are
5 PSI : 227 degrees
10 PSI: 240 degrees
15 PSI: 250 degrees
212
What is the PSI range for spray type dishwashing machine
15-25
213
How should your final rinse temp be measured
At a manifold
214
Adding fat to pork is called
Fatback
215
What is landing and barding
Larding is adding fat inside meat with a needle
| Barding is tying slices of fat to the outside of the meat
216
Fish should be on the menu
2 times
217
How many times can pork be on the menu
At least once
218
What is remoulade sauce
Anchovy paste our masked added to tarter sauce
219
List 5 leading sauces and the thickening agent
```
Bechomel: white roux
Veloute: white out blonde roux
Brown sauce: brown roux
Tomato sauce: optional roux
Hollandaise: egg yolk
```
220
Another name for a red sauce
Coolie
221
Another name for a brown sauce
Espagnole
222
You can hold hollandaise sauce no longer than
1.5 hours
223
Good oils for cooking
Canola, safflower, sunflower, peanut, olive
224
Avoid using these oils when frying
Coconut, palm, cotton, cocoa
225
What is the max pan depth for storing leftovers
3”
226
How many oz are in an appetizer portion of soup
6-8oz
227
What are class II sandwiches
Prepared in CGDF and made for flights or small boat missions
228
What is the storage temp and shelf life for class II sandwiches
0 degrees or below for 15 days or 5 hours after issue
229
What is heat transferred by air
Convection
230
Are proteins the building blocks of the body
Yes
231
What are the parts of a salad
Base
Body
Garnish
Dressing
232
Soft water can be overcome by
Dough conditioner or mineral yeast
233
How long can leftovers be maintained hot
5 hours
234
Ice cream scoop # means
How many scoops it takes to make a QT
235
What is a sachet
Cheese cloth bag with herbs and spices in it
236
Boiling point of water decreases as the altitude above sea level increased
Yes
237
A batonnet cut is
1/4x 1/4x 2 1/2 -3
238
Brunoise cut is
1/8 x 1/8 x 1/8
239
Paysonne cut is
1/2 x 1/2 x 1/8
240
Julienne cut is (March sick/ short string)
1/8 x 1/8 x 2 1/2
241
What is the term chiffonade mean
Cutting herbs into long fine shreds
242
Screening for a galley’s vents need to be no less than
8 degree mesh
243
What protects nutrients
Vitamin E
244
What is white wash
Flour and cold water
245
What is the proper way to condition a griddle
Spread thin film of oil over 400 degrees surface and wipe clean
246
How many times should you steal your knife
No more than 5-6 strokes
247
How often are condiment dispensers cleansed
After each meal
248
3 dry heat cooking method
Roast, bake, broil
