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Food Service: CDC 3F151A Vol 2 Flashcards | StudBud
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Food Service: CDC 3F151A Vol 2
Food Service: CDC 3F151A Vol 2
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Questions
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Answers
1
What is a quick reference to what items on the DLA Troop Support catalog can be orderd
World Wide Menu (WWM) Preface.
Air Force (AF) worldwide menu.
AF core items.
AF production.
2
What rations is the SPEK primarily designed for?
UGR heat and serve
Grab N Go items.
MRE
Flight meals
3
When is high protein low residue meals not available to aircrews?
For post-flight meals if the flight is resumed within 48 hours.
For a flight involving the use of pressure suits.
For flights with space restrictions.
For an upcoming flight of 6 hours or longer.
4
What should shift leaders accomplish to start their day?
Complete the AF IMT 1119-1, Manual Monthly Monitor Report.
On-the-job training (OJT).
Complete the DoD form 2973, Food Operation Inspection Report.
Mentoring and training.
5
Which meal menu can you change to support the corresponding holiday?
4th of July.
Air Force Birthday.
Christmas.
Thanksgiving.
6
What are the two types of DOD meal rates?
Standard and special.
Standard and normal.
Discount and standard.
Discount and normal.
7
According to the
minimum
meal standards which is appropriate to serve on a night menu?
Fresh made entrees from the preceding dinner menu.
Leftover entrees from the preceding dinner menu.
Have a minimum of two entrees from any source.
Fresh made entrees from the following lunch menu.
8
Who designates in writing which personnel can have access to the storeroom?
Resource management flight chief.
Facility manager.
Food service section chief.
Squadron Commander.
9
What information management tool is used to gauge the level of effectiveness in your dining facility?
AF IMT 282, Unannounced Spot-Check Of Cashier.
AF IMT 1038, Food Service Evaluation Record.
AF IMT 1254, Food Service Customer Survey.
Air Force (AF) IMT 977, Food Facility Evaluation.
10
At what temperature must fresh meats and poultry be stored?
40-44
36-40
38-42
32-36
11
Who is responsible for linking items and importing catalogs from STORES Web into the sutomated system
Store room personnel.
Air Force Services Activity/Food Service Branch (AFSVA/SVOFA).
Food service accountant.
Prime vendor (PV).
12
What is a good tip to remember when applying progressive cooking?
Only canned items only as needed.
Prepare all the food items as quickly as possible.
Only prepare all food items when directed by the dining facility manager.
make sure you measure only the dry ingredients.
13
What area is not evaluated on CAT A of the AF IMT 1038
Recipe use.
Food production logs.
Progressive cooking.
Food display and serving temperatures.
14
How many large menus are offered according to the WWM Preface?
5
11
9
7
15
What doesnt the PV account representitive do?
Overseas the PV Program.
Ensures Information is current and constant.
Approves all subsistence orders.
Develops requirements for cataloging.
16
Which meal type service has a set meal rate plus the operational charge?
Traditional.
Holiday.
Buffet.
A la carte.
17
How is food transferred out to another automated facility processed in the automated system?
Location Transfer.
Inventory Entry.
Subsistence Transfer.
Invoice Transfer.
18
How many tablespoons in one cup?
4
16
32
48
19
A good menu
must
be ___ & ____
acceptable and eye appealing.
practical and cost effective.
practical and acceptable.
simple and eye appealing.
20
Who fills the projected head count on the production log?
Facility manager.
Storeroom personnel.
Shift leader/personnel.
Cashier.
21
What are
benefits
of progressive cooking?
Improves customer satisfaction and speeds up customer flow.
Improves use of food, time, and personnel.
Better use of leftovers and dining facility money.
Standardization of serving sizes and determination of peak feeding periods.
22
The operational
advantages
of the cyclic menu in menu planning include
allowing customers to plan their meals in advance.
providing flexibility in menu planning.
providing food service personnel additional time for themselves.
allowing mangers time to devote to the customers.
23
When rating food service operations on the AF IMT 1038, which category is allotted the most points
Kitchen operations.
Serving and dining.
Management.
Training, personnel, and relations.
24
Which type of foods
cannot
be ordered through STORES
Unitized group rations (UGR).
Produce.
Dairy.
Bread.
25
What is a tool to help you improve quality of subsistence received by highlighting problems with subsistence received
Unsatisfactory Material Report (UMR).
Unsatisfactory Subsistence Report (USR).
Corporate Food Service (CFS).
Customer Complaint report (CCR).
26
When inpecting/receiving subsistence, if vendors add or delete subsistence on the receipt, who initials to check change
Food service officer.
Storeroom personnel.
Dining facility manager.
Shift leader.
27
What is the rating scale for each category on the AF IMT 1038
poor to outstanding.
Poor to excellent.
Unsatisfactory to satisfactory.
Fair to outstanding.
28
Which form is used to account for all types of meals to include flight meals and record cash collected for them?
AF Form 1305, Receipt for Transfer of Cash and Voucher.
DoD Form 1131, Cash Collection Voucher.
AF IMT 1119-1, Field Feeding manual Monthly Monetary Report.
AF Form 79, Headcount Record (Storage Safeguard Form).
29
At what temperature must fresh fruits and vegetables be stored?
50-55
55-60
40-45
45-50
30
What is the
key
to a successful food service operation?
Proper budgeting for equipment.
Properly trained and effective supervisors.
New equipment in the kitchen.
One hundred percent manning of personnel.
31
Who signs the count sheet certifying the inventory is correct?
Dining facility manager only.
Storeroom personnel and dining facility manager.
Disinterested personnel and storeroom personnel.
Dining facility manager and inventory officer.
32
What is
not
a criteria for which managers can change core menu components?
Satisfy the prefrences of your guests.
Provide choices to accommodate religious observances.
Adjust stock levels to take advantage of vendor seasonal sales.
Add culturally diverse or specialty meals, or increase menu variety.
33
The storeroom manager and dining facility must review all PV orders by when ?
Close of business the day before the order is sent.
Close of business the day after the order is sent.
The business day the order is received.
One week before the order is sent.
34
What type of ingredients are considerd "measures" in a recipe?
Diced chicken.
Solid vegetables.
Frozen vegetables.
Small quantities of spices.
35
When do you conduct internal physical inventories?
Once a month.
Twice a month.
After receiving an order.
When a discreoancy is discovered.
36
How many hours does the onset of food borne intoxication illness occur?
2-4
4-6
6-8
1-2
37
Enlisted members receiving the meal portion of per diem are authorized to use the dining facility ____
at no charge.
as cash-paying customers.
when the installation commander determines other facilities arent available
at the installation commander's discretion.
38
How many days of emergency rations are authorized units allowed to purchase?
3
1
4
2
39
How many hours after placing an order through the STORES should you recieve a delivery?
48.
24.
72.
36.
40
Which frozen vegetables should you thaw before cooking?
Carrots and peas.
Corn on the cob and leafy vegetables.
Lima beans and peas.
Green beans and corn on the cob.
41
According to the preface to the WWM, what is mandatory for omlets and scrambled eggs?
Omelets must be cooked to order; scrambled eggs can be pre-cooked.
At least six choices available.
Use liquid-style, reduced-cholesterol eggs.
Use fresh eggs whenever possible.
42
At what maximum temperature should you thaw frozen foods in the fridge?
40
35
30
45
43
The duties of a storeroom clerk do
not
include
ensuring food is controlled from the time of receipt until served.
ensuring the right quantities of food are prepared.
keeping high-dollar storage areas secured.
recording all food transferred between facilities.
44
Symptoms of food borne infection usually occur within?
1-2 hours.
4-12 hours.
2-4 hours.
6-24 hours.
45
If it's
not
feasible to obtain signatures in the base dining facilities during emergencies who certifies # of meals made
Food service officer.
Installation commander.
Mission support group commander.
Force support Commander.
46
At
least
how many hours in advance should a shift leader review the production log?
96
24
48
72
47
Any cash overage or shortages are reported by
Completing AF IMT 1254, Register of Cash Collection Sheets.
Making an entry on an AF Form 1305, Receipt for Transfer of Cash+Voucher.
Completing a DoD Form 1131, Cash Collection Voucher.
Sending an e-Mail to the Food Service Officer (FSO).
48
Holiday meals give the dining facility a chance to ___
test out new food items.
meet guest special needs.
push out slow stock.
show off skills and pride.
49
At least how many feet should the 2-kw generator be placed from the EISU part of the SPEK?
26
7
13
52
50
When planning special events, what should you look for ?
Menus of the World Wide menu (WWM).
To see if it is in conflict with another event.
Justification in the Corporate Food Serve (CFS) handbook.
Guest preference for the event.
