3m051a Volume 2: Food (Unit Review Exercises)

Potatoes should be considered a "weight" in a recipe because they can be weighed on a scale. Unlike ingredients that are measured with a spoon or in a measuring cup, potatoes can be accurately measured by their weight. This is important in recipes where the amount of potatoes needs to be precise in order to achieve the desired outcome. Additionally, potatoes can be cooked with the skin on, but this does not determine their classification as a "weight" in a recipe.

Older subsistence items should be stored at the front of the shelves to ensure that they are used before newer items. This practice is known as "first in, first out" (FIFO) and helps to prevent food waste by ensuring that older items are used before they expire. By storing older items at the front, it is easier to see and access them, reducing the chances of them being forgotten and left unused.

The cardinal rule for stock control is to follow the First in, first out (FIFO) method. This means that the oldest stock should be used or sold first, ensuring that the stock does not expire or become obsolete. By following this rule, businesses can prevent wastage and maintain the quality of their products.

During emergencies, it is the responsibility of the installation commanders to allow off-base civilians, noncombatant evacuees, and family members evacuated from other DOD installations to eat in the base dining facilities. These commanders have the authority to make decisions regarding the use of base facilities and resources during such situations.

Maintaining good personal hygiene is the first line of defense to prevent a food-borne illness. This includes practices such as washing hands thoroughly before handling food, wearing clean clothing and aprons, and keeping the food preparation area clean and sanitized. By practicing good personal hygiene, individuals can minimize the risk of introducing harmful bacteria or contaminants into the food, thus reducing the chances of food-borne illnesses.

Before cleaning any electric equipment, it is important to unplug the equipment. This is necessary to ensure safety and prevent any potential electrical hazards. Cleaning electric equipment while it is still plugged in can lead to electric shocks or damage to the equipment. Therefore, it is crucial to always unplug the equipment before cleaning it.

The purpose of the Corporate Food Service Recipe System (also known as the Air Force Food Service Recipe System) interactive software is to manage recipes, menus, and nutrition databases. This software allows for the organization and storage of recipes, menus, and nutrition information, making it easier for food service operations to plan and prepare meals. It helps in maintaining a database of recipes and menus, ensuring that accurate and up-to-date information is available for meal planning and nutrition analysis.

Semi-perishable subsistence should be stored 6 inches above the floor. This is important to prevent contamination and ensure proper air circulation around the stored items. Storing them higher helps to avoid contact with any potential moisture or pests on the floor, reducing the risk of spoilage or contamination.

One of the biggest problems facing managers in food service facilities is communication. Effective communication is crucial in ensuring that all staff members are on the same page, understand their roles and responsibilities, and can effectively collaborate. Poor communication can lead to misunderstandings, mistakes, and inefficiencies in the workplace. It can also impact customer service and satisfaction. Therefore, managers need to establish clear channels of communication, encourage open dialogue, and provide regular feedback and updates to address this problem.

One cup is equal to 16 tablespoons.

Frozen, pre-breaded seafood should never be thawed before cooking. Thawing can cause the breading to become soggy and lose its texture. Additionally, thawing can lead to the growth of bacteria if not done properly. Therefore, it is recommended to cook the seafood directly from the frozen state to ensure the best texture and safety.

Freezing leftovers is strictly forbidden because it can lead to the growth of harmful bacteria. When food is frozen, it may not be heated to a high enough temperature to kill bacteria, which can cause foodborne illnesses when consumed. It is important to properly store and handle leftovers to prevent foodborne illnesses.

A spatula is the utensil used for serving baked fish because it has a flat, wide, and flexible blade that makes it easy to lift and flip delicate foods like fish without breaking them. Unlike a slotted spoon or solid spoon, a spatula's thin and angled edge allows for precise maneuvering and lifting of the fish. Food tongs, on the other hand, are typically used for gripping and turning larger pieces of meat or vegetables, and may not be suitable for serving delicate fish.

After placing a prime vendor (PV) order, the subsistence will be received within 48 hours. This means that it will take approximately two days for the order to be processed and delivered.

The operational advantages of the cyclic menu in menu planning include providing flexibility. This means that the cyclic menu allows for variations and changes in the menu, which can be beneficial in accommodating different dietary preferences, seasonal availability of ingredients, and customer demands. It also allows for the introduction of new dishes and the ability to rotate menu items, keeping the menu fresh and appealing to customers. This flexibility ultimately enhances customer satisfaction and helps the food service establishment adapt to changing needs and preferences.

Deep fat frying is the correct answer because it involves submerging food in hot oil, which then transfers heat to the food through conduction. The oil acts as a medium to transfer heat from the heat source to the food, resulting in the cooking process. This method is commonly used for frying foods such as french fries, chicken, and doughnuts.

The waste log should be placed in a central location because this allows easy access for all employees and ensures that it can be regularly updated and reviewed. Placing it in the storeroom, managers' office, or a shift leaders' pocket would limit accessibility and make it difficult for other employees to contribute to the log. A central location promotes transparency and accountability in waste management.

Enlisted members receiving the meal portion of per diem are authorized to use the dining facility as cash-paying customers. This means that they are required to pay for their meals at the dining facility, rather than receiving them at no charge. This policy allows enlisted members to have the flexibility to choose their meals and pay for them accordingly.

The most dynamic user interface of the point of sales (POS) system is the identification card (ID) reader. This device allows for quick and efficient identification of customers and employees, providing a seamless and secure transaction process. By scanning ID cards, the system can retrieve relevant information and streamline the checkout process, enhancing the overall user experience.

The Department of Defense (DOD) offers two types of meal rates: discount and standard. The discount rate is provided to individuals who qualify for reduced meal costs, such as military personnel on temporary duty or government employees on official travel. The standard rate is the regular meal rate for individuals who do not qualify for any discounts.

Potentially hazardous foods can be in the danger zone, which is the temperature range between 41°F (5°C) and 135°F (57°C), for a maximum of four hours before they are considered unsafe for consumption and need to be destroyed. This is because the danger zone is the ideal temperature range for bacteria to grow rapidly, increasing the risk of foodborne illnesses. After four hours, the bacterial growth can reach dangerous levels, making the food unsafe to eat. It is important to follow proper food safety guidelines and discard any potentially hazardous foods that have been in the danger zone for more than four hours.

The core flight menu standards mandate healthy menu items with a quality packaging system. This means that the menu items offered on flights must be nutritious and promote good health. Additionally, the packaging system used for these items must be of high quality to ensure that the food remains fresh and safe for consumption during the flight. This standard helps to prioritize the well-being of passengers and provide them with healthy meal options while traveling.

Perishable foods should never remain in the temperature danger zone for more than 4 hours. This is because the temperature danger zone is between 40°F (4°C) and 140°F (60°C), which is the range where bacteria can multiply rapidly. After 4 hours in this zone, the risk of bacterial growth and foodborne illness increases significantly. It is important to properly store perishable foods and ensure they are kept out of the temperature danger zone to maintain food safety.

Thawing potentially hazardous foods under refrigeration that maintains the food temperature at 40 °F or less is the correct answer. This method is recommended to prevent bacterial growth and maintain food safety. Thawing at room temperature for more than six hours can allow bacteria to multiply rapidly. Thawing in a microwave and then storing under refrigeration can also lead to bacterial growth if the food temperature is above 41 °F. Thawing by completely submerging under standing water is not recommended as it can cause cross-contamination.

The correct answer is 48. After placing an order through the Subsistence Total Ordering and Receipt Electronic System (STORES), a delivery should be received within 48 hours.

Frozen foods should be thawed inside a refrigerator at a temperature of 40°F or below. Thawing frozen foods at this temperature helps to prevent the growth of bacteria, as it keeps the food in a safe temperature range. Thawing foods at temperatures above 40°F can cause the outer layers of the food to reach unsafe temperatures, allowing bacteria to multiply and potentially leading to foodborne illnesses. Therefore, it is important to thaw frozen foods at a temperature below 40°F to ensure food safety.

Corn on the cob and leafy vegetables should be thawed before cooking. Thawing these vegetables before cooking ensures that they cook evenly and thoroughly. Corn on the cob can be difficult to cook when frozen, as the center may remain cold while the outside becomes overcooked. Thawing allows the corn to reach a uniform temperature, resulting in better cooking results. Leafy vegetables, such as spinach, can also benefit from thawing before cooking as it helps to remove excess moisture and prevents them from becoming soggy when cooked.

If you are having problems with the quality or timeliness of food deliveries, the first person you should speak to is the prime vendor (PV). The prime vendor is responsible for managing and delivering the food supplies, so they would be the most appropriate person to address any issues or concerns regarding the quality or timeliness of the deliveries. They have direct control over the supply chain and can take necessary actions to resolve the problems.

Leftovers should be reheated to an internal temperature of 165°F to ensure that any bacteria or pathogens present in the food are killed. This high temperature helps to prevent foodborne illnesses and ensures that the food is safe to consume. Reheating leftovers to a lower temperature may not be sufficient to kill all the bacteria, which could lead to food poisoning. Therefore, it is important to reheat leftovers to the recommended internal temperature of 165°F to ensure food safety.

The cooking term "blend" means to mix two or more ingredients thoroughly. This involves combining the ingredients until they are evenly distributed and there are no visible clumps or streaks. It does not necessarily involve a circular motion or beating rapidly with a wire whip to increase volume. The goal of blending is to create a uniform mixture.

Sautéing food involves cooking it quickly in a small amount of oil or fat over high heat. This method helps to minimize water loss and vitamin destruction by cooking the food rapidly, thereby preserving its moisture and nutrients. Additionally, sautéing promotes browning and flavor development due to the high heat, resulting in deliciously caramelized and flavorful dishes.

When planning food replenishment of the serving line, it is important to ensure that foods from the kitchen are placed on the serving line with minimal handling. This means that the food should be transferred directly from the kitchen to the serving line without unnecessary steps or excessive handling. This helps to maintain food safety and quality, as well as efficiency in the serving process. It reduces the risk of contamination and ensures that the food remains fresh and appetizing for the customers.

Units are authorized to purchase two days of emergency rations. This means that in case of an emergency or unforeseen circumstances, units are allowed to have a supply of rations that can sustain them for two days. This is important for ensuring the well-being and survival of the unit members during any situation that may disrupt regular food supplies.

Setting up shifts that maximize the number of workers at peak workload periods is the key to proper scheduling because it ensures that there are enough employees available to handle the high demand during busy times. This approach helps to prevent understaffing and ensures that tasks are completed efficiently and effectively. By strategically assigning more workers to peak workload periods, organizations can optimize productivity and meet customer demands.

According to the CFS menu preface, it is mandatory to use frozen pasteurized reduced calorie eggs for omelets and scrambled eggs.

According to the corporate food service (CFS) menu preface, the mandatory short order menus are served during lunch and dinner.

Garnish is used primarily to decorate food. It adds visual appeal to the dish, making it more attractive and appetizing. While garnishes can sometimes enhance the flavor or add a contrasting texture, their main purpose is to enhance the presentation and aesthetics of the dining experience.

The inventory count worksheet is used to record the physical inventory count on the day it is taken. This document helps to keep track of the quantity of items in stock and provides a record of the inventory levels. It is a useful tool for businesses to reconcile their actual inventory with the recorded inventory, identify any discrepancies, and make necessary adjustments. The other options mentioned (subsistence tracking form, production log, and waste log) are not specifically designed for recording the physical inventory count.

Managers can change core menu components to satisfy the preferences of guests, provide choices for religious observances, add culturally diverse or specialty meals, or increase menu variety. However, adjusting stock levels to take advantage of vendor seasonal sales is not a criteria for changing core menu components. This criterion is related to managing inventory and taking advantage of sales opportunities, but it does not directly involve changing the core menu items.

Progressive cooking refers to a cooking technique that involves preparing food in smaller batches as needed, rather than in large quantities all at once. This method offers several benefits, including improving the use of food, time, and personnel. By cooking in smaller batches, it reduces the chances of food waste and ensures that the food is fresh and of high quality. It also allows for better time management as the food can be prepared as needed, reducing the likelihood of food sitting out for long periods. Additionally, progressive cooking optimizes the utilization of personnel as they can focus on cooking smaller batches efficiently.

To find a specific recipe using the Corporate Food Service Recipe System, one would search by the name. This means that the system is organized in such a way that recipes are categorized and can be easily located by their specific names. By searching by name, users can quickly find the recipe they are looking for without having to browse through various categories such as recipe method, ingredients, or meal type.

The most important duty a shift leader should accomplish each day is mentoring and training. This involves guiding and supporting team members, helping them develop their skills and knowledge, and providing feedback and guidance to improve their performance. Mentoring and training are crucial for maintaining a high-performing team and ensuring that all members are equipped with the necessary skills and knowledge to carry out their roles effectively. By investing time and effort in mentoring and training, a shift leader can contribute to the growth and success of their team.

Shift leaders and managers should know the peak hours for serving food in order to prevent manpower shortfalls. By understanding when the demand for food is highest, they can ensure that enough staff members are scheduled during those times to handle the workload. This knowledge allows them to effectively manage their resources and prevent any shortages or delays in service.

A sandwich meal must be consumed within 4 hours after being issued. This is likely because sandwiches contain perishable ingredients such as bread, meat, and vegetables that can spoil if left at room temperature for too long. Consuming the meal within 4 hours helps ensure that it is still fresh and safe to eat.

The key principles to abide by when preparing food include not working with food if you have any communicable disease or infection, keeping hair neat and clean and always wearing a hat or hair net, and not smoking or chewing gum. However, the statement "Only wash hands after using the bathroom or moving equipment" is not correct. It is important to wash hands before and after handling food, as well as after using the bathroom or moving equipment, to maintain cleanliness and prevent the spread of germs.

The correct answer is 1/4 inch. This indicates that refrigeration storage units should be defrosted when the ice build-up reaches a thickness of 1/4 inch. This is because excessive ice build-up can reduce the efficiency of the refrigeration system and affect the temperature control inside the unit. By regularly defrosting at this thickness, the unit can maintain optimal performance and prevent any potential damage or malfunction.

To effectively prepare potentially hazardous foods that have been cooked, refrigerated, and need to be served hot again, it is necessary to reheat the leftovers to an internal temperature of at least 165°F for at least 15 seconds. This ensures that any bacteria or pathogens present in the food are killed, reducing the risk of foodborne illnesses. Reheating the food to a higher temperature or for a longer duration may result in overcooking and compromising the quality of the food.

To verify the use of new, innovative products not in the Air Force Core Catalog, you should contact the Headquarters Air Force Services Agency/Air Force Food Service. This department is responsible for managing and overseeing the food service operations in the Air Force. They would have the information and resources to determine whether these new products can be used and can provide guidance on how to proceed. The other options, such as the prime vendor (PV) account representative or the food service superintendent, may not have the authority or knowledge to make such decisions.

A menu that is practical and acceptable would be beneficial for both customers and cooks. A practical menu would include items that can be easily prepared and cooked, ensuring efficiency in the kitchen. It would also take into consideration the availability of ingredients and the skills of the cooks. An acceptable menu would cater to the preferences and dietary restrictions of the customers, providing them with a satisfying dining experience. By combining practicality and acceptability, the menu can meet the needs of both parties, resulting in a positive outcome for both customers and cooks.

Food borne illnesses can be classified into different categories based on the cause. Natural or chemical poisons, cyanide poisoning, food borne intoxication, and food borne infection are the different types of food borne illnesses. The correct answer is "food borne intoxication, and food borne infection" because these two categories are mentioned in the given options.