3m051a Volume 2: Food (Self Test Questions)

36 Questions | Total Attempts: 217

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3m051a Volume 2: Food (Self Test Questions)

This quiz was created on 10JUN2010 from the self-test questions in 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.


Questions and Answers
  • 1. 
    (201) What do the Air Force APF dining facilities not provide for our Air Force personnel?
    • A. 

      Subsistence entitlement to enlisted members living in the dorms.

    • B. 

      A training environment for food service personnel to meet our war-fighting mission.

    • C. 

      Flight meals in support of our daily operations.

    • D. 

      No-cost snacks and beverages for civilian employees and contractors.

  • 2. 
    (201) When are permanent party officers and DOD civilians authorized to use the enlisted dining facility?
    • A. 

      When the installation commander authorizes it after determining that all other facilities are not available, adequate, or readily accessible to the duty station.

    • B. 

      When specials meals are offered, such as holiday meals or “surf and turf” night.

    • C. 

      When dressed in civilian clothes.

    • D. 

      When the services commander or NCOIC authorizes it.

  • 3. 
    (201) Who may authorize family members of military personnel to use the enlisted dining facility?
    • A. 

      Services commander

    • B. 

      Installation commander

    • C. 

      Dining Facility manager

    • D. 

      Shift leader

  • 4. 
    (201) What are the two types of DOD meal rates?
    • A. 

      Reduced and Premium

    • B. 

      Discount and Standard

    • C. 

      Premium and Standard

    • D. 

      Discount and Reduced

  • 5. 
    (201) What is the purpose of the proportional charge?
    • A. 

      To fund NAF activities.

    • B. 

      To offset the meal cost for E-4 and below.

    • C. 

      To help purchase operating supplies such as paper plates, cups, etc.

    • D. 

      To proportion portions according to the charge schedule.

  • 6. 
    (202) Who can installation commanders allow to eat in dining facilities during emergencies?
    • A. 

      Off-base civilians

    • B. 

      Noncombatant evacuees

    • C. 

      Family members evacuated from other DOD installations

    • D. 

      All of the above

  • 7. 
    (202) What form is used to record signatures and collect cash?
    • A. 

      DD Form 79

    • B. 

      AF Form 1131

    • C. 

      AF Form 79

    • D. 

      DD Form 1131

  • 8. 
    (202) Where are the dining facility manager’s manual sales entry procedures for emergencies or disasters found?
    • A. 

      Airman’s Manual

    • B. 

      Corporate Food Service (CFS) Handbook

    • C. 

      AFI 23-201

    • D. 

      The dining facility manager’s emergency and disaster handbook

  • 9. 
    (202) If your unit has 300 ESM patrons, and is authorized to purchase and store Meals Ready to Eat (MRE) in support of major disasters and emergencies; how many MREs can your unit purchase?
    • A. 

      2700 MREs (300 ESM members X 3 meals per day X 3 days)

    • B. 

      1200 MREs (300 ESM members X 2 meals per day X 2 days)

    • C. 

      1800 MREs (300 ESM members X 3 meals per day X 2 days)

    • D. 

      2400 MREs (300 ESM members X 2 meals per day X 4 days)

  • 10. 
    (203) What is one of the most rewarding challenges you’ll face in the services career field?
    • A. 

      Completing your computer based training (CBT) courses and your career development courses (CDCs).

    • B. 

      Managing an Air Force food service operation.

    • C. 

      Learning the business philosophy of “Adapt, react, re-adapt, act.”

    • D. 

      Earning your ServSafe Certificate.

  • 11. 
    (203) What can be gained while dealing with a wide variety of customers?
    • A. 

      Customer service and communications skills that no form of higher education can duplicate.

    • B. 

      Headaches

  • 12. 
    (203) Who has direct control of preparing food in the facilities and assumes the dining facility manager’s duties in his or her absence?
    • A. 

      The shift leader

    • B. 

      The dining facility manager

    • C. 

      The installation commander

    • D. 

      The NCOIC

  • 13. 
    (203) What is the key to a successful food service operation?
    • A. 

      Effective discipline

    • B. 

      Good physical fitness and personal hygiene

    • C. 

      Properly trained and effective supervisors

    • D. 

      Adherence to the FDA’s food pyramid

  • 14. 
    (203) What is one of the best ways to solve scheduling problems?
    • A. 

      Institute a “zero tolerance” policy for tardiness

    • B. 

      Make schedules three months in advance

    • C. 

      Utilize split-shift scheduling

    • D. 

      Help individuals resolve personal problems

  • 15. 
    (203) What must shift leaders and facility managers do to prevent manpower shortfalls?
    • A. 

      Know the peak hours for serving food, and plan overlap of shifts to occur before this time.

    • B. 

      Forecast the number of meals, and plan the work force needed to do the task.

    • C. 

      All of the above

    • D. 

      None of the above

  • 16. 
    (204) Who develops, publishes, and distributes the CFS (Corporate Food Service) menu?
    • A. 

      DSCP (Defense Supply Center, Philadelphia)

    • B. 

      HQ AFSVA/SVOHF (Headquarters Air Force Services Agency/ Air Force Food Service Branch)

    • C. 

      Installation commander

    • D. 

      The Pentagon

  • 17. 
    (204) Why do we use the CFS (Corporate Food Service) menu?
    • A. 

      For planning and serving good, multiple-choice menus.

    • B. 

      It is required by the U.S. FDA (Food and Drug Administration).

    • C. 

      To promote local agricultures and sustainable growing practices.

    • D. 

      To avoid potential lawsuits or complaints.

  • 18. 
    (204) List the operational advantages of the CFS (Corporate Food Service) menu.
    • A. 

      Aids in production planning; helps forecast logistics requirements; provides flexibility

    • B. 

      Increases serving efficiency; ensures training and scheduling consistency; aids in keeping menus configures within monetary targets for each meal period

    • C. 

      A and B

    • D. 

      None of the above.

  • 19. 
    (204) How many days is the CFS (Corporate Food Service) menu cyclic plan based on?
    • A. 

      14.

    • B. 

      30.

    • C. 

      7.

    • D. 

      10.

  • 20. 
    (204) What is the first step in menu planning?
    • A. 

      Conduct a survey to determine taste preferences.

    • B. 

      Examine the CFS (Corporate Food Service) menu and determine its appropriateness for your facility.

    • C. 

      Reviewing seasonal discounts with the PV (Prime Vendor)

    • D. 

      Completing a full inventory of stores.

  • 21. 
    (204) What is the basis for food buying and production?
    • A. 

      Menu Planning

    • B. 

      Seasonal discounts offered by the PV (Prime Vendor)

    • C. 

      Inventories held at DSCP (Defense Supply Center, Philadelphia)

    • D. 

      Preference of the installation commander.

  • 22. 
    (204) What must be done to a recipe if a dining facility does not serve exactly 100 servings?
    • A. 

      It must be removed from the menu schedule.

    • B. 

      It should be reported to HQ AFSVA/SVOHF (Headquarters Air Force Services Agency/ Air Force Food Service Branch).

    • C. 

      You must reduce or increase a recipe.

    • D. 

      You must reduce or increase the serving size.

  • 23. 
    (204) What is the standard serving size for beverages?
    • A. 

      12oz but no larger than 21oz per serving

    • B. 

      8oz but no larger than 16oz per serving

    • C. 

      10oz but no larger than 12oz per serving

    • D. 

      There is no standard serving size because beverages are self-serve.

  • 24. 
    (204) Which of the items below are standards for lunch and dinner menus?(select all that apply)
    • A. 

      One soup; 3 – 4 entrees

    • B. 

      1 or more gravies or sauces; Choice of potato and additional starch

    • C. 

      3 – 4 cooked vegetables; Standard salad bar and 2 – 8 additional salads

    • D. 

      At least 3 fat-free dressings; At least 4 fresh fruits

    • E. 

      At least 3 sliced breads; At least 5 desserts

  • 25. 
    (204) Which of the following are not standards for short order menus?
    • A. 

      1 soup and chili con carne

    • B. 

      At least 4 grilled short-order type items, 2 cold deli sandwiches, 2 (egg, ham, turkey, chicken)salad sandwiches

    • C. 

      French fries, onion rings, assorted chips; Accompaniments and condiments

    • D. 

      Same salad, dessert, fruit, and beverage selections offered for the lunch and dinner meals

    • E. 

      This is a trick question- all of the above are standards for short order menus.

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