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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
If it is not feasible to obtain signatures in the base dining facilities during emergencies, who certifies the number of meals furnished?
Mission support group commander
26
What are the two types of Department of Defense (DOD) meal rates?
Discount and Standard
27
What is one of the biggest problems facing managers in food service facilities?
Communication
28
What is the key to a successful food service opteration?
Properly trained and effective supervisors
29
What should shift leaders accomplish to start their day?
Complete the Department of Defense (DD) Form 2973, Food Operation Inspection Report
30
A good menu must be...
Practical and acceptable
31
The operational advantages of the cyclic menu in menu planning include...
Providing flexibility in menu planning
32
Which is not a criterion for which managers can change core menu components?
Adjust stock levels to take advantage of vendor seasonal sales
33
According to the preface to the Worldwide Menu (WWM), what is mandatory for omelets and scrambled eggs?
Use liquid-style, reduced-cholesterol eggs
34
The variety offered in your meals is subject to the...
Size of the serving line
35
Holiday meals give the dining facility a chance to...
Show off skills and pride
36
Which meal menu can you change to support the corresponding holiday?
4th of July
37
Who fills the projected headcount on the production log?
Facility Manager
38
At least how many weeks in advance do storeroom personnel review a production log?
1
39
At least how many hours in advance should a shift leader review a production log?
72
40
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?
Kitchen Operations
41
What area is not evaluated in Category (Cat)-A of the Air Force Information Management Tool (IMT) 1038, Food Service Evaluation Record?
Food display and serving temperatures
42
What is the rating scale for each category on the Air Force Information Management Tool (IMT) 1038, Food Service Evaluation Record?
Poor to outstanding
43
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?
Air Force Services Center (AFSVC/SVOF) office
44
What are the two main components of the Back of the House (BOH)?
Configuration center and Aloha Enterprise
45
What is the Front of House (FOH) also known as?
The cash registers
46
What is the easiest way to level up your training?
Recipe cards
47
What are the three ways recipe cards can be located in Net-Chef?
Keyboard, attributes, components
48
What is not one of the purposes recipe cards serve?
Improves time management
49
What is the first step when manually adjusting a recipe yield?
Obtain a working factor by dividing the number of servings needed by 100
50
What is the second step to manually converting a recipe to a specific number of portions?
Break down the ingredients into weights and measures
51
Potatoes should be considered a "weight" in recipe because potatoes can be...
Weighed on a scale
52
What is a liquid ingredient that you can measure with a cup or spoon known as?
Measure
53
How many quarts equal one gallon?
4
54
How do you obtain a converted weight of an ingredient?
Multiply the working factor by the weight of each ingredient
55
What is the equivalent of one gallon?
4 quarts
56
How many tablespoons (tbsp) are in one cup?
16
57
What type of ingredients are considered "measures" in a recipe?
Small quantities of spice
58
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?
Storeroom personnel
59
What is a tool to help you to improve the quality of subsistence received by highlighting problems with subsistence received?
Unsatisfactory Material Report (UMR)
60
What is a good use of a galvanized container in the dining facility?
Storing dry foods
61
At what temperatures must fresh meats and poultry be stores?
32-36 F
62
At what maximum temperature should you thaw frozen foods in a refirgerator?
40 F
63
What is the proper way to store semi-perishable items?
At room temperature
64
What is the cardinal rule for stock control?
First in, first out (FIFO)
65
Which frozen vegetables should you thaw before cooking?
Corn on the cob and leafy vegetables
66
Who determines whether a special physical inventory is taken at any other time during the month?
Food service section chief
67
When do you conduct internal physical inventories?
Twice a month
68
Once the fiscal (FY) inventory is conducted, who enters the counts into the automated system?
Storeroom personnel
69
Who signs the count sheet, certifying the inventory is correct?
Dining facility manager and inventory officer
70
Who conducts the Fiscal Year (FY) inventory in the dining facility?
Disinterested personnel outside of food service
71
What do we use in food service to forecast our subsistence needs?
Automated system
72
Who designates in writing which personnel can have access to the store room
Food service section chief
73
Where do threats to food and water (FW) assets come from?
Hate group
74
Which is not a role of the Prime Vendor (PV) account representative?
Approves all subsistence orders
75
To whom do you speak to first if you are having problems with the quality or timeliness of food deliveries?
Prime Vendor (PV)
76
How soon after placing a Prime Vendor (PV) order will subsistence be recieved?
48 hours
77
How many hours after placing an order through the Subsistence Total Ordering and Receipt Electronic System (STORES) Web should you receive a delivery?
48
78
The subsistence Total Ordering and Receipt Electronic System (STORES) Web was designed to...
Automate all installation-level subsistence ordering and receipting
79
What is a quick reference to what items on the Defense Logistics Agency (DLA) Troop support catalog can be ordererd?
AF core items
80
Who is responsible for linking items and importing catalogs from Subsistence Total ordering and Receipt Electronic System (STORES) Web into the automated system?
Air Force Services Activity/Food Service Branch (AFSVA/SVOFA)
81
What is the number one rule for a storeroom clerk?
Sign only for what you receive
82
The duties of a storeroom clerk do not include...
Ensuring the right quantities of food are prepared
83
Food orders should be sent to the Prime Vendor (PV) two days before the required delivery date to ensure...
The vendor can offer a substitute if an item is not in stock.
84
The storeroom manager and dining facility manager must review all Prime Vendor(PV) orders by when?
Close of business the day before the order is sent
85
What does the cash sales summary report display?
Gross sales and sales detail for each register on each day and time period
86
Which form is used to account for all types of meals, to include flight meals, and record cash collected for them?
Air Force (AF) Form 1191A, Field Feeding Manual Monthly Monetary Report
87
Which form verifies the total amounts of cash collected and Essential Station Messing (ESM) personnel served?
AF Form 79, Headcount Record (Storage Safeguard Form)
88
Any cash overages and shortages are reported by...
Completing a Department of Defense (DD) Form 1131, Cash Collection Voucher
89
In non-automated facilities, what document is used for all transfers?
Air Force (AF) Information Management Tool (ITM) 3516, Food Service Inventory Transfer Receipt
90
How is food transferred out to another automated facility processed in the automated system?
Location Transfer

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