3m051a Volume 2: Food (Unit Review Exercises)

100 Questions | Total Attempts: 487

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3m051a Volume 2: Food (Unit Review Exercises)

This quiz was created on 09JUN2010 from the following CDC volume: AFSC 3M051 3M051A 02 0807 EDIT CODE 04 Check the back cover of your volume to ensure that the above information matches yours. Consider all choices carefully, and select the best answer to each question. You must score a 90% or above on this exam to take your actual CDCs.


Questions and Answers
  • 1. 
    (201) Enlisted members receiving the meal portion of per diem are authorized to use the dining facility:
    • A. 

      At no charge.

    • B. 

      As cash-paying customers.

    • C. 

      At the installation commander's discretion.

    • D. 

      When the installation commander determines other facilities are not available.

  • 2. 
    (201) What are the two types of Department of Defense (DOD) meal rates?
    • A. 

      Standard and special.

    • B. 

      Standard and normal.

    • C. 

      Discount and normal.

    • D. 

      Discount and standard.

  • 3. 
    (201) Which meal type service is not available in appropriated fund (APF) dining facilities?
    • A. 

      Buffet.

    • B. 

      Holiday.

    • C. 

      A la carte.

    • D. 

      Traditional.

  • 4. 
    (202) 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?
    • A. 

      Food service officers.

    • B. 

      Services commanders.

    • C. 

      Installation commanders.

    • D. 

      Major command commanders.

  • 5. 
    (202) If it is not feasible to obtain signatures in the base dining facilities during emergencies, who certifies the number of meals furnished?
    • A. 

      Food service officer.

    • B. 

      Services commander.

    • C. 

      Installation commander.

    • D. 

      Mission support group commander.

  • 6. 
    (202) How many days of emergency rations are authorized units allowed to purchase?
    • A. 

      One.

    • B. 

      Two.

    • C. 

      Three.

    • D. 

      Four.

  • 7. 
    (203) What is one of the biggest problems facing managers in food service facilities?
    • A. 

      Communication.

    • B. 

      Managing shifts.

    • C. 

      Lack of meetings.

    • D. 

      Training personnel.

  • 8. 
    (203) What is the most important duty a shift leader should accomplish each day?
    • A. 

      Taste testing food.

    • B. 

      Uniform inspections.

    • C. 

      Mentoring and training.

    • D. 

      On-the-job training (OJT).

  • 9. 
    (203) What is the key to proper scheduling?
    • A. 

      Setting up shifts that maximize the number of workers at peak workload periods.

    • B. 

      Placing personnel based on individual and unique skills.

    • C. 

      Helping workers resolve their personal problems.

    • D. 

      Dividing workers equally among the shifts.

  • 10. 
    (203) What should shift leaders and mangers know in order to prevent manpower shortfalls?
    • A. 

      Scheduled personnel appointments and training.

    • B. 

      Daily and specialty meals scheduled.

    • C. 

      The shifts at other dining facilities.

    • D. 

      The peak hours for serving food.

  • 11. 
    (203) How often should shift leaders document sanitation discrepancies and where should they document them?
    • A. 

      Daily on the Production Log.

    • B. 

      Weekly on the Production Log.

    • C. 

      Daily on a self-inspection checklist.

    • D. 

      Weekly on a self-inspection checklist.

  • 12. 
    (204) The operational advantages of the cyclic menu in menu planning include:
    • A. 

      Providing flexibility in menu planning.

    • B. 

      Allowing customers to plan their meals in advance.

    • C. 

      Providing managers time to devote to the customers.

    • D. 

      Allowing food service personnel additional training time.

  • 13. 
    (204) Which is not a criteria for which managers can change core menu components?
    • A. 

      Satisfy the preferences of your guests.

    • B. 

      Provide choices to accommodate religious observances.

    • C. 

      Adjust stock levels to take advantage of vendor seasonal sales.

    • D. 

      Add culturally diverse or specialty meals, or increase menu variety.

  • 14. 
    (204) In order for a menu to be good for both customers and cooks, it must be
    • A. 

      Practical and acceptable.

    • B. 

      Simple and eye appealing.

    • C. 

      Practical and cost effective.

    • D. 

      Acceptable and eye appealing.

  • 15. 
    (204) According to the corporate food service (CFS) menu preface, what is mandatory for omelets and scrambled eggs?
    • A. 

      Use fresh eggs whenever possible.

    • B. 

      Make available at least six choices.

    • C. 

      Use frozen pasteurized reduced calorie eggs.

    • D. 

      Omelets must be cooked to order, scramble eggs can be pre-cooked.

  • 16. 
    (204) According to the corporate food service (CFS) menu preface, when are the mandatory short order menus served?
    • A. 

      Lunch and dinner.

    • B. 

      Nightmeal and breakfast.

    • C. 

      Breakfast, lunch and dinner.

    • D. 

      Nightmeal, lunch and dinner.

  • 17. 
    (205) What does the core flight menu standards mandate?
    • A. 

      Healthy menu items with a quality packaging system.

    • B. 

      Variety of healthy items delivered by flight kitchen personnel.

    • C. 

      Choice of fast food menu items in a quality packaging system.

    • D. 

      Variety of prepackaged foods in an inexpensive packaging system.

  • 18. 
    (205) During a long flight, which meal can you serve a sandwich meal?
    • A. 

      The last meal.

    • B. 

      The first meal.

    • C. 

      Lunch and dinner.

    • D. 

      Breakfast and lunch.

  • 19. 
    (205) Within how many hours after being issued must a sandwich meal be consumed?
    • A. 

      2

    • B. 

      4

    • C. 

      6

    • D. 

      8

  • 20. 
    (205) The expanded flight kitchen is designed to serve meals for
    • A. 

      Personnel who can't leave the duty section due to mission requirements.

    • B. 

      Authorized personnel on the flightline.

    • C. 

      Personnel placed on quarters.

    • D. 

      Hospital personnel.

  • 21. 
    (206) What is the rating scale for each category on the Food Service Evaluation Record?
    • A. 

      Poor to excellent.

    • B. 

      Fair to outstanding.

    • C. 

      Poor to outstanding.

    • D. 

      Unsatisfactory to satisfactory.

  • 22. 
    (207) What is the first line of defense to prevent a food-borne illness?
    • A. 

      Air Force public health personnel.

    • B. 

      Maintaining good personal hygiene.

    • C. 

      Using only bacteria-free subsistence.

    • D. 

      Using sanitation solutions for cleaning.

  • 23. 
    (207) What is not one of the key principles to abide by when preparing food?
    • A. 

      Do not work with food if you have any communicable disease or infection.

    • B. 

      Only wash hands after using the bathroom or moving equipment.

    • C. 

      Keep hair neat and clean and always wear a hat or hair net.

    • D. 

      Do not smoke or chew gum.

  • 24. 
    (207) Perishable foods should never remain in the temperature danger zone for more than how many hours?
    • A. 

      2

    • B. 

      4

    • C. 

      6

    • D. 

      8

  • 25. 
    (207) Leftovers should be reheated to what internal temperature?
    • A. 

      125°F.

    • B. 

      135°F.

    • C. 

      145°F.

    • D. 

      165°F.

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