Term
| Who may authorize permanent party officers to eat in the enlisted dining facility? |
|
Definition
|
|
Term
| What are the two types of Department of Defense (DOD) meal rates? |
|
Definition
|
|
Term
| Who is authorized to eat at no charge? |
|
Definition
| Enlisted members entitles to eassential station messing (ESM) (Meal Card) |
|
|
Term
| Who can allow off-base civilians, noncombatant evacuees, and family members evacuated from other Department of Defense (DOD) installations to eat in the base dining facilities during emergencies? |
|
Definition
|
|
Term
| What agency should be contacted before ordering any meals ready to eat (MRE)? |
|
Definition
| Headquarters Air Force Services Agency/Air Force Food Service (HQ AFSVA/SVOHF) |
|
|
Term
| If it is not feasible to obtain signatures in the base dining facilities during emergencies, who certifies the number of meals furnished? |
|
Definition
| Mission Support Group Commander |
|
|
Term
| What degrades the food service mission at any level? |
|
Definition
|
|
Term
| What is an excellent source of training aids? |
|
Definition
| Dining Facility Manager's Quarterly Planner |
|
|
Term
| How many days is the corporate food service (CFS) menu cycle? |
|
Definition
|
|
Term
| What attributes MUST a good menu possess? |
|
Definition
| Be practical and acceptable to the customers and cooks. |
|
|
Term
| Which is a reason that the corporate food service (CFS) may be changed? |
|
Definition
| Provide choices to accommodate religios obervances |
|
|
Term
| Who creates, develops, and distributes flight meal menus? |
|
Definition
| Headquarters Air Force Services Agency/Air Force Food Service Branch (HQ AFSVA/SVOHF) |
|
|
Term
| How many hours MUST sandwhich meals be consumed in? |
|
Definition
|
|
Term
| What is the purpose of AF Form 1038, Food Service Evaluation Record? |
|
Definition
| Gauges the level of effectiveness in your dining facility operation. |
|
|
Term
| Where can you document your findings, corrective actions, and follow-up procedures? |
|
Definition
| Reverse side of AF Form 1038 |
|
|
Term
| What are the two sanitation problems you face when preparing food? |
|
Definition
| Cross-contamination and the danger sone |
|
|
Term
| To what internal temperature do you reheat leftovers and for how long do you reheat them? |
|
Definition
|
|
Term
| What may cause a negative impact on the health of your customers? |
|
Definition
| natural poisons, bacteria, and toxins |
|
|
Term
| What causes the food borne infections Norwalk Virus? |
|
Definition
|
|
Term
| What must be done with potentially hazardous foods that have been held in the danger zone for more than four hours? |
|
Definition
|
|
Term
| When can you freeze leftovers? |
|
Definition
|
|
Term
| How must you treat reconstituted dehydrated food? |
|
Definition
| As if they were fresh items |
|
|
Term
| What do the principles of hazard analysis and critical control point (HACCP) embody? |
|
Definition
| The concept of active managerial control that ensures food borne illness risk factors are controlled |
|
|
Term
| What are the advantages of a properly implemented food safety management system based on hazard analysis and critical control point (HACCP)? |
|
Definition
| Reduction in product loss |
|
|
Term
| When preparing vegetables tossing is defined as |
|
Definition
| mizing ingredients lightly |
|
|
Term
| When preparing dicing is defined as |
|
Definition
| cutting into small cubes or pieces |
|
|
Term
| When preparing battered seafood dredging is defined as |
|
Definition
| coating with crumbs, flour, sugar, or corn meal |
|
|
Term
| What cooking method means to jump |
|
Definition
|
|
Term
| What type of heat is used to bake? |
|
Definition
|
|
Term
| What is the key to the production of good food? |
|
Definition
|
|
Term
| When testing for doneness in meats, where is the top of the thermometer inserted? |
|
Definition
| In the center of the meat at its thickest point |
|
|
Term
| What is the internal temperature of a well done meat item? |
|
Definition
|
|
Term
| What are the benefits of progressive cooking? |
|
Definition
| Improved use of food, time, and personnel |
|
|
Term
| When producing large quantities of food, what is the most important management device? |
|
Definition
|
|
Term
| What other concern must you be aware of in reference to waste prevention besides food? |
|
Definition
|
|
Term
| How often is the menu cycle developed, published, and distributed? |
|
Definition
|
|
Term
| When should the Production Log be completed? |
|
Definition
|
|
Term
| At a minimum how long before the open of business should you complete menu overrides? |
|
Definition
|
|
Term
| When do you not need to complete the daily waste log? |
|
Definition
| Before the last meal is served |
|
|
Term
| What waste log do you use to track disposal of leftover egg and milk mixture for French toast? |
|
Definition
|
|
Term
| Why does the cashier's use of the miscellaneous key alter the inventory? |
|
Definition
| The CFS system is designed for the cashier to use assigned register keys for accurate accounting for inventories |
|
|
Term
| What is the purpose of the Air Force Food Service Recipe System (AFFSRS) interactive software? |
|
Definition
| Manage recipes, menus, and nutrition database3s |
|
|
Term
| You can preform a search for a specific recipe in the Air Force Food Service Recipe System (AFFSRS) by |
|
Definition
|
|
Term
| What are some of the basics of the point of sales (POS) system? |
|
Definition
| Touch screen terminals, thermal printers, and digital pole display |
|
|
Term
| What is the most dynamic user interface of the point of sales (POS) system? |
|
Definition
| Identification card (ID) reader |
|
|
Term
| How do you obtain a coverted weight of an ingredient? |
|
Definition
| Multiply the working factor by the weight of each ingredient |
|
|
Term
| What is the equivalent of one gallon? |
|
Definition
|
|
Term
| How many teaspoons are in one tablespoon |
|
Definition
|
|
Term
| What does the subsistence total ordering and receipt electronic system (STORES) do? |
|
Definition
| Automates all installation level subsistence ordering and receipting for Department of Defense (DOD) food |
|
|
Term
| how many hours after placing an order through the subsistence total ordering and receipt electronic system (STORES) should a delivery be received? |
|
Definition
|
|
Term
| What ingredient would be considered a "weight" in a recipe? |
|
Definition
|
|
Term
| Who should initial the delivery ticket to acknowledge the changes if subsistence has been added or deleted? |
|
Definition
| Responsible storeroom personnel |
|
|
Term
| What is a tool to help you improve the quality of subsistence received by highlighting problems with subsistence received? |
|
Definition
| Unsatisfactory material Report (UMR) |
|
|
Term
| At what temperatures must fresh meats and poultry be stored? |
|
Definition
|
|
Term
| At what temp must milk be stored? |
|
Definition
|
|
Term
| At what temp must fresh fruits and vegetables be stored? |
|
Definition
|
|
Term
| What can you use a galvanized container for in the dining facility? |
|
Definition
|
|
Term
| What is an improper way to store semi peristable items? |
|
Definition
|
|
Term
| When using the first in first out FIFO stock rotation where should you put the newly received stock? |
|
Definition
| Place the oldest stock the the back of the shelf |
|
|
Term
| Which frozen vegetables should be thawed before cooking? |
|
Definition
| Corn on the cob and leafy vegetables |
|
|
Term
| How many hours before cooking should you thaw frozen catfish? |
|
Definition
|
|
Term
| Who designates in writing persons responsible for and having access to the storeroom? |
|
Definition
|
|
Term
| When should you conduct internal physical inventories? |
|
Definition
| Weekly and at the end of the last calendar day of each month |
|
|
Term
| Who determines whether a special physical inventory is taken during the month? |
|
Definition
|
|
Term
| What should you use to record the physical inventory count |
|
Definition
| Inventory count worksheet |
|
|
Term
| Who conducts a full physical inventory at the end of the fiscal year? |
|
Definition
| Non Food Service Personnel |
|
|
Term
| When the fiscal year inventory is complete who enters the counts into the corporate food service (CFS) system? |
|
Definition
|
|
Term
| What will you use for all transfers if your facilities is NOT automated? |
|
Definition
| AF Form 3516 Food Service inventory Transfer Receipt |
|
|
Term
| In automated facilities where in the corporate food serivce (CFS) system are transfers conducted? |
|
Definition
|
|
Term
| When subsistence is transferred between two facilities who processes it in the corporate food service (CFS) system? |
|
Definition
| Receiving facility and transferring facility |
|
|
Term
| If medically condemmed food is not excessive how do you document removing it from your stock? |
|
Definition
|
|
Term
| What is used to record differences between the facility's physical inventory and its on-hand summary? |
|
Definition
|
|
Term
| What is the number one rule for a storeroom clerk? |
|
Definition
| Sign only for what you actually receive |
|
|
Term
| When should the back dock receipt, reconcilliation, and a copy of the vendor invoice be sent to the accountant? |
|
Definition
| Within 24 hours of delivery |
|
|
Term
| What do we use in food service to forecast our subsistence needs? |
|
Definition
| Menu recapitulation (recap) |
|
|
Term
| Which report summarizes the results from processed item transactions? |
|
Definition
|
|
Term
| What is the purpose of the uncosted items report? |
|
Definition
| Detect usage of an item that exceeds the on-hand inventory |
|
|
Term
| Which report detects usage of an item that exceeds the on-hand inventory? |
|
Definition
|
|
Term
| What is not a common reason for an item to have an uncosted quanity? |
|
Definition
| Items on hand do not have an accurate cost assigned |
|
|
Term
| Why do we use a sales offset report? |
|
Definition
| To summarize the headcount and cash collected for the entire day |
|
|
Term
| How oftem should the accountant run a transfer reconciliation report? |
|
Definition
|
|
Term
| How can the accountant ensure all transfers are recorded on the same day for all facilities? |
|
Definition
| Print the transfer reconciliation report |
|
|
Term
| After you print the cash reconciliation report, what do you attach it to? |
|
Definition
DD Form 1131
Cash Collecion Voucher |
|
|
Term
| What items are found in the cash reconciliation report? |
|
Definition
| Count, description, reporting period total, and unit name |
|
|
Term
| The subsistence total ordering and receipt electronic system (STORES) Web sends an order confirmation |
|
Definition
|
|
Term
| Which is not one of the three types of journals used with the corporate food service (CFS) system? |
|
Definition
|
|
Term
| Which form verifies the daily amount of cash collected and essential station messing (ESM) personnel served? |
|
Definition
| AF Form 79, Headcount Record |
|
|
Term
| Which form is used to account for all types of meals to include flight meals and record cash collected for them? |
|
Definition
| AF Form 1119-1, Manual Monthly Monetary Report |
|
|
Term
| Any cash overages and shortages are reported by |
|
Definition
| completing a DD Form 1131 Cash Collection Voucher |
|
|
Term
| Which form accounts for signatures recorded on the AF Form 79, Head Count Record? |
|
Definition
| AF Form 1254, Register of Cash Collection Sheets |
|
|
Term
| Which is not a role of the prime vendor (PV) account representative? |
|
Definition
| Approves all subsistence orders |
|
|
Term
| What is an advantage of going to a local vendor for subsistence? |
|
Definition
| Availability of commercial brand name products |
|
|
Term
| To whom do you speak to first if you are having problems with the quality or timeliness of food deliveries? |
|
Definition
|
|
Term
| What is one way vendors most oftem use to demonstrate their new products? |
|
Definition
| Conducting local food shows |
|
|
Term
| To verify that you can use new innovative products not in the Air Force Core Catalog, you should contact |
|
Definition
| Headquarters Air Force Services Agency/Air Force Food Service Branch (HQ AFSVA/SVOHF) |
|
|
Term
| Food orders should be sent two duty days before the required delivery date to ensure |
|
Definition
| the vendor has time to fill your order |
|
|
Term
| What is considered the most important duty in the storeroom? |
|
Definition
| Recieving orders of subsistence |
|
|
Term
| The duties of a storeroom clerk do not include |
|
Definition
| ensuring the right quantities of food are prepared |
|
|
Term
| How often are vendor profiles sent to the facilities? |
|
Definition
|
|
Term
| Which is not a principal for importing and reconciling catalogs items? |
|
Definition
| Verify that all subsistence prices have not changed |
|
|
