3m051a Volume 2. Food Service
-
What is one of the biggest problems facing managers in food service facilities?
-
Communication.
-
Managing shifts.
-
Lack of meetings.
-
Training personnel.
-
3M051A-02-1008, Edit Code 05 ; Test is used to guage Airmans progress in their CDCs.
Quiz Preview
- 2.
What is the first line of defense to prevent a food-borne illness?
-
Air Force public health personnel.
-
Maintaining good personal hygiene.
-
Using only bacteria-free subsistence.
-
Using sanitation solutions for cleaning.
Correct Answer
A. Maintaining good personal hygiene.Explanation
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 clothes and aprons, and keeping the kitchen area clean and free from contamination. By practicing good personal hygiene, individuals can minimize the risk of introducing harmful bacteria or pathogens into the food, reducing the likelihood of food-borne illnesses.Rate this question:
-
- 3.
Where should older subsistence items be stored?
-
Front of the shelves.
-
Back of the shelves.
-
In the freezer.
-
On the floor.
Correct Answer
A. Front of the shelves.Explanation
Older subsistence items should be stored in the front of the shelves to ensure that they are used before newer items. This practice follows the principle of first in, first out (FIFO), which helps to prevent food waste and ensure that items are consumed before they expire. By placing older items in the front, it becomes easier to access them and reduces the chances of them being forgotten or left unused.Rate this question:
-
- 4.
The tip of the thermometer should be inserted when checking meats for doneness to the center of the meat
-
Nearest the bone.
-
At its thickest point.
-
At its thinnest point.
-
Away from the bone.
Correct Answer
A. At its thickest point.Explanation
When checking meats for doneness, it is important to insert the tip of the thermometer at its thickest point. This is because the thickest part of the meat takes the longest to cook and is therefore the most accurate representation of its internal temperature. The bone, on the other hand, can conduct heat differently and may give an inaccurate reading. Therefore, inserting the thermometer at the thickest point ensures that the meat is cooked thoroughly and safely.Rate this question:
-
- 5.
What is the number one rule for a storeroom clerk?
-
Sign for all subsistence scheduled for delivery.
-
Sign only for what you actually receive.
-
Assist the shift as needed.
-
Arrive at work on time.
Correct Answer
A. Sign only for what you actually receive.Explanation
The number one rule for a storeroom clerk is to sign only for what they actually receive. This means that they should not sign for items that they have not physically received or inspected. By following this rule, the storeroom clerk ensures that they are accountable for the items in their care and that there is an accurate record of what has been received. This helps in maintaining inventory accuracy and preventing any discrepancies or loss of items.Rate this question:
-
- 6.
Potatoes should be considered a “weight” in a recipe because potatoes can be
-
Weighed on a scale.
-
Measured with a spoon.
-
Cooked with the skin on.
-
Measured in a measuring cup.
Correct Answer
A. Weighed on a scale.Explanation
Potatoes should be considered a "weight" in a recipe because they can be weighed on a scale. This means that the amount of potatoes needed for a recipe can be accurately measured by using a kitchen scale to determine the desired weight. Weighing the potatoes ensures that the recipe will have the correct proportions and results in a more precise outcome.Rate this question:
-
- 7.
What is the equivalent of one gallon?
-
2 pints.
-
4 pints.
-
2 quarts.
-
4 quarts.
Correct Answer
A. 4 quarts.Explanation
One gallon is equivalent to 4 quarts.Rate this question:
-
- 8.
The operational advantages of the cyclic menu in menu planning include
-
Providing flexibility in menu planning.
-
Allowing customers to plan their meals in advance.
-
Allowing managers time to devote to the customers.
-
Providing food service personnel additional training time.
Correct Answer
A. Providing flexibility in menu planning.Explanation
The cyclic menu provides flexibility in menu planning because it allows for a variety of options to be rotated and repeated over a certain period of time. This means that customers can have different choices each day or week, while still allowing the kitchen to plan and prepare meals in a systematic manner. It also allows for the utilization of seasonal ingredients and specials, providing further flexibility in creating a diverse and appealing menu. This flexibility ultimately caters to the preferences and dietary needs of a wide range of customers.Rate this question:
-
- 9.
What utensil is used for serving baked fish?
-
Slotted spoon.
-
Solid spoon.
-
Food tongs.
-
Spatula.
Correct Answer
A. Spatula.Explanation
A spatula is the correct utensil for serving baked fish. A spatula is a flat, wide tool with a long handle that is used for flipping and lifting delicate foods, such as fish, without breaking them apart. It is ideal for gently transferring the baked fish from the baking dish to the serving plate, ensuring that the fish remains intact and doesn't fall apart. A slotted spoon and solid spoon are not suitable for this task as they are generally used for serving liquids or solid foods, but may not provide the necessary support for delicate fish. Food tongs are typically used for grabbing and turning solid foods, and may not be precise or gentle enough for serving baked fish.Rate this question:
-
- 10.
How many tablespoons are in one cup?
-
4
-
16
-
32
-
48
Correct Answer
A. 16Explanation
There are 16 tablespoons in one cup.Rate this question:
-
- 11.
Enlisted members receiving the meal portion of per diem are authorized to use the dining facility
-
At no charge.
-
As cash-paying customers.
-
At the installation commander’s discretion.
-
When the installation commander determines other facilities are not available.
Correct Answer
A. As cash-paying customers.Explanation
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, just like any other customer. They are not given the meals for free or at a discounted rate. This policy ensures that enlisted members are treated equally and have the same responsibilities as other customers when it comes to paying for their meals.Rate this question:
-
- 12.
What is the key to proper scheduling?
-
Having shifts that maximize the number of workers at peak workload periods.
-
Helping workers resolve their personal problems.
-
Dividing workers equally among the shifts.
-
Considering workers with unique skills.
Correct Answer
A. Having shifts that maximize the number of workers at peak workload periods.Explanation
The key to proper scheduling is having shifts that maximize the number of workers at peak workload periods. This ensures that there are enough employees available to handle the high demand during busy periods, resulting in efficient and effective operations. By scheduling more workers during peak times, businesses can avoid bottlenecks and delays, leading to improved productivity and customer satisfaction.Rate this question:
-
- 13.
What potentially hazardous leftover foods may be frozen?
-
Casseroles only.
-
Meat sauces only.
-
Any food as long as the food depth is not more than three inches.
-
None, freezing of leftovers is strictly forbidden.
Correct Answer
A. None, freezing of leftovers is strictly forbidden.Explanation
The correct answer is "None, freezing of leftovers is strictly forbidden." This means that no potentially hazardous leftover foods should be frozen. Freezing leftovers can lead to the growth of bacteria and other harmful microorganisms, which can cause foodborne illnesses when the food is later consumed. It is important to properly store and handle leftovers to ensure food safety.Rate this question:
-
- 14.
The cooking term “chop” means to cut
-
Into very small pieces.
-
Into small cubes or pieces.
-
Food into irregular small pieces.
-
Any food into square-shaped pieces.
Correct Answer
A. Food into irregular small pieces.Explanation
The term "chop" in cooking refers to cutting food into irregular small pieces. This means that the food is not cut into uniform cubes or square-shaped pieces, but rather into smaller, random shapes. Chopping is commonly used for ingredients like vegetables or herbs, where a more rustic and less precise cut is desired. It allows for a variety of shapes and sizes, adding texture and visual interest to dishes.Rate this question:
-
- 15.
What should be done before cleaning any electric equipment?
-
Wipe off equipment.
-
Inspect the equipment.
-
Unplug the equipment.
-
Turn off all equipment.
Correct Answer
A. Unplug the equipment.Explanation
Before cleaning any electric equipment, it is important to unplug the equipment. This is necessary to ensure safety and prevent any potential accidents or electric shocks. Cleaning electric equipment while it is still plugged in can be extremely dangerous and may result in serious injuries. Therefore, it is crucial to always unplug the equipment before cleaning it to minimize any risks and ensure a safe cleaning process.Rate this question:
-
- 16.
Defrost refrigeration units when ice buildup reaches what thickness?
-
1/8 inch.
-
1/4 inch.
-
3/8 inch.
-
1/2 inch.
Correct Answer
A. 1/4 inch.Explanation
Refrigeration units should be defrosted when ice buildup reaches a thickness of 1/4 inch. This thickness is considered optimal for defrosting as it ensures that the ice does not impede the proper functioning of the unit. If the ice buildup exceeds this thickness, it can negatively affect the efficiency of the refrigeration unit and lead to potential issues such as reduced cooling capacity and increased energy consumption. Therefore, regular defrosting at the recommended thickness is necessary to maintain the optimal performance of the unit.Rate this question:
-
- 17.
The main purpose of garnish is to
-
Improve the appearance of the dining facility.
-
Increase nutritional value.
-
Stimulate the appetite.
-
Decorate food.
Correct Answer
A. Decorate food.Explanation
Garnish is used to decorate food. It is primarily used to enhance the visual appeal of a dish, making it more attractive and appetizing. While garnish can sometimes add a small amount of nutritional value, its main purpose is to make the dish look more appealing. By adding colors, textures, and visual interest to the plate, garnish can stimulate the appetite and make the dining experience more enjoyable.Rate this question:
-
- 18.
What type meals are served during days 1–4??
-
Unitized Group Rations (UGR).
-
Meal ready to eat (MRE).
-
A rations.
-
Buffet.
Correct Answer
A. Meal ready to eat (MRE).Explanation
The correct answer is Meal ready to eat (MRE). This suggests that during days 1-4, the meals served are in the form of MREs. MREs are pre-packaged meals that are designed to be easily consumed by individuals in the field or during emergencies. They typically contain a main course, side dishes, snacks, and desserts, along with necessary utensils and heating elements. MREs are convenient and require minimal preparation, making them suitable for situations where traditional cooking methods may not be available.Rate this question:
-
- 19.
What should shift leaders and mangers know in order to prevent manpower shortfalls?
-
Scheduled personnel appointments and training.
-
Daily and specialty meals scheduled.
-
The shifts at other dining facilities.
-
The peak hours for serving food.
Correct Answer
A. The peak hours for serving food.Explanation
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 schedule enough personnel to ensure efficient service and avoid shortages. This knowledge allows them to allocate resources effectively and provide adequate staffing during busy periods, preventing any potential manpower issues.Rate this question:
-
- 20.
What three groups are food borne illnesses divided into?
-
Food borne intoxication, food borne infection, and cyanide poisoning.
-
Natural or chemical poisons, cyanide poisoning, and food borne infection.
-
Natural or chemical poisons, food borne intoxication, and cyanide poisoning.
-
Natural or chemical poisons, food borne intoxication, and food borne infection.
Correct Answer
A. Natural or chemical poisons, food borne intoxication, and food borne infection.Explanation
The correct answer is "Natural or chemical poisons, food borne intoxication, and food borne infection." This answer correctly identifies the three groups of food borne illnesses, which are natural or chemical poisons, food borne intoxication, and food borne infection. These groups encompass different types of illnesses caused by consuming contaminated food, such as toxins produced by bacteria or viruses, chemical contaminants, and infections caused by bacteria or parasites.Rate this question:
-
- 21.
The purpose of sautéing food is to
-
Seal the moisture inside the food and protect the oil.
-
Achieve a higher cooking temperature without the agitation of boiling the food.
-
Deliver heat at an even rate to all sides of a food so all parts are cooked at the same time.
-
Minimize water loss and vitamin destruction, yet maximize browning and flavor development of the food.
Correct Answer
A. Minimize water loss and vitamin destruction, yet maximize browning and flavor development of the food.Explanation
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 preserve the vitamins in the food, as the cooking time is short and the moisture is sealed inside. At the same time, sautéing allows for browning and flavor development due to the high heat, resulting in a delicious and flavorful dish.Rate this question:
-
- 22.
When should frozen, pre-breaded seafood be thawed?
-
Never.
-
Before frying in the fryer.
-
Before baking in the oven.
-
At least 24 hours prior to cooking.
Correct Answer
A. Never.Explanation
Frozen, pre-breaded seafood should never be thawed before cooking. Thawing can cause the breading to become soggy and lose its texture. It is best to cook the seafood directly from frozen to ensure that it stays crispy and maintains its quality. Thawing is not necessary and can be avoided to achieve the desired results when frying or baking the seafood.Rate this question:
-
- 23.
Who can allow off-base civilians, noncombatant evacuees, and family members evacuated from other DOD installations to eat in the base dining facilities during emergencies?
-
Food service officers.
-
Services commanders.
-
Installation commanders.
-
MAJCOM commanders.
Correct Answer
A. Installation commanders.Explanation
During emergencies, installation commanders have the authority to allow off-base civilians, noncombatant evacuees, and family members evacuated from other DOD installations to eat in the base dining facilities. This is because installation commanders have the overall responsibility and authority for the operation and management of the base, including making decisions related to emergency situations and the use of base facilities. Food service officers, services commanders, and MAJCOM commanders may have specific roles and responsibilities within the base, but the ultimate decision-making authority lies with the installation commander.Rate this question:
-
- 24.
What is the most important duty a shift leader should accomplish each day?
-
Taste testing food.
-
Uniform inspections.
-
Mentoring and training.
-
On-the-job training (OJT).
Correct Answer
A. Mentoring and training.Explanation
The most important duty a shift leader should accomplish each day is mentoring and training. This is because a shift leader plays a crucial role in guiding and developing the skills of their team members. By providing guidance, support, and training, the shift leader helps to improve the performance and productivity of the team. This duty also contributes to creating a positive work environment and fostering a culture of continuous learning and growth within the team.Rate this question:
-
- 25.
According to the Corporate Food Service (CFS) menu preface, what is mandatory for omelets and scrambled eggs?
-
At least six choices available.
-
Use fresh eggs whenever possible.
-
Use frozen pasteurized reduced calorie eggs.
-
Omelets must be cooked to order, scramble eggs can be pre-cooked.
Correct Answer
A. Use frozen pasteurized reduced calorie eggs.Explanation
The correct answer is "Use frozen pasteurized reduced calorie eggs." This is because the question asks for what is mandatory for omelets and scrambled eggs according to the CFS menu preface. Out of the given options, using frozen pasteurized reduced calorie eggs is the only one that is mentioned as a requirement. The other options may be recommendations or suggestions, but they are not stated as mandatory.Rate this question:
-
- 26.
The cooking term “blend” means to mix
-
Two or more ingredients thoroughly.
-
Two or more ingredients with a circular motion.
-
Until smooth, so that the resulting mixture is softened.
-
A mixture smooth by using a fast regular circular and lifting motion.
Correct Answer
A. Two or more ingredients thoroughly.Explanation
The term "blend" in cooking refers to the action of mixing two or more ingredients thoroughly. This means combining the ingredients in such a way that they are evenly distributed and incorporated into one another, creating a uniform mixture.Rate this question:
-
- 27.
What are the two types of Department of Defense (DOD) meal rates?
-
Standard and special.
-
Standard and normal.
-
Discount and normal.
-
Discount and standard.
Correct Answer
A. Discount and standard.Explanation
The two types of Department of Defense (DOD) meal rates are discount and standard. This means that there are different rates for meals provided by the DOD, with some meals being offered at a discounted rate and others at the standard rate.Rate this question:
-
- 28.
Which is not a criteria for which managers can change core menu components?
-
Satisfy the preferences 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.
Correct Answer
A. Adjust stock levels to take advantage of vendor seasonal sales.Explanation
Managers can change core menu components to satisfy the preferences of guests, provide choices to accommodate 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 offerings.Rate this question:
-
- 29.
According to the Corporate Food Service (CFS) menu preface, when are the mandatory short order menus served?
-
Lunch and dinner.
-
Lunch and night.
-
Dinner and night.
-
Lunch only.
Correct Answer
A. Lunch and dinner.Explanation
According to the Corporate Food Service (CFS) menu preface, the mandatory short order menus are served during both lunch and dinner.Rate this question:
-
- 30.
During a long flight, which meal can you serve a sandwich meal?
-
The last meal.
-
The first meal.
-
Lunch and dinner.
-
Breakfast and lunch.
Correct Answer
A. The first meal.Explanation
During a long flight, the first meal is typically served as a breakfast or brunch option. This is because the first meal is usually served shortly after takeoff, and it is common for airlines to offer breakfast or brunch options during this time. Therefore, a sandwich meal can be served as the first meal during a long flight.Rate this question:
-
- 31.
We prepare potentially hazardous foods that have been cooked, refrigerated, and must be served hot again (leftovers) by reheating it to an internal temperature of at least
-
155ºF for at least 15 seconds.
-
155ºF for at least 30 seconds.
-
165ºF for at least 15 seconds.
-
165ºF for at least 30 seconds.
Correct Answer
A. 165ºF for at least 15 seconds.Explanation
The correct answer is 165ºF for at least 15 seconds. This temperature and duration are necessary to ensure that any potential bacteria or pathogens present in the food are killed off, making it safe to eat. Reheating the food to this temperature for at least 15 seconds ensures that it reaches the necessary internal temperature to eliminate any potential foodborne illnesses.Rate this question:
-
- 32.
What is the most desirable method of thawing food?
-
Completely submerged under water.
-
At room temperature for no more than six hours.
-
Under refrigeration that maintains the food temperature at 40ºF or less.
-
In a microwave and then stored under refrigeration that maintains the food temperature at 40ºF or less.
Correct Answer
A. Under refrigeration that maintains the food temperature at 40ºF or less.Explanation
The most desirable method of thawing food is under refrigeration that maintains the food temperature at 40ºF or less. This method ensures that the food remains at a safe temperature, preventing the growth of bacteria. Thawing food in the refrigerator also allows for a slow and even thaw, which helps to maintain the quality and texture of the food. Thawing food under refrigeration is recommended by food safety guidelines to minimize the risk of foodborne illnesses.Rate this question:
-
- 33.
Where should you place the waste log?
-
The storeroom.
-
A central location.
-
The managers’ office.
-
The shift leaders’ pocket.
Correct Answer
A. A central location.Explanation
The waste log should be placed in a central location. Placing it in the storeroom ensures that it is easily accessible to all employees who need to record waste. This central location allows for efficient tracking of waste and promotes transparency within the organization. Placing it in the managers' office or the shift leaders' pocket may limit access to the waste log and create delays in recording waste data.Rate this question:
-
- 34.
What is the most dynamic user interface of the point of sales (POS) system?
-
Thermal printer.
-
Digital pole display.
-
Touch screen terminal.
-
Identification card (ID) reader.
Correct Answer
A. Identification card (ID) reader.Explanation
The most dynamic user interface of a point of sales (POS) system is the identification card (ID) reader. This is because an ID reader allows for quick and efficient customer identification, which can speed up the checkout process. It also provides a secure way to verify customer information and prevent fraud. Additionally, an ID reader can be integrated with other systems, such as loyalty programs or age verification, making it a versatile and dynamic tool in a POS system.Rate this question:
-
- 35.
Who determines whether a special physical inventory is taken at any other time during the month?
-
Shift leader.
-
Public health.
-
Civil engineers.
-
Food service officer or Food Service Section Chief (FSO/FSSC).
Correct Answer
A. Food service officer or Food Service Section Chief (FSO/FSSC).Explanation
The Food Service Officer or Food Service Section Chief (FSO/FSSC) is responsible for determining whether a special physical inventory is taken at any other time during the month. This individual is in charge of overseeing the food service operations and ensuring that inventory is properly managed. They have the authority to schedule special inventories as needed to maintain accurate records and control food inventory levels.Rate this question:
-
- 36.
To whom do you speak to first if you are having problems with the quality or timeliness of food deliveries?
-
Defense Supply Center Philadelphia (DSCP) manager.
-
Major command (MAJCOM) representative.
-
Food service officer (FSO).
-
Prime vendor (PV).
Correct Answer
A. Prime vendor (PV).Explanation
If you are having problems with the quality or timeliness of food deliveries, the prime vendor (PV) would be the appropriate person to speak to first. The prime vendor is responsible for the procurement and delivery of food items, so they would have the most direct control over the quality and timeliness of the deliveries. They can address any issues or concerns you may have and work towards resolving them.Rate this question:
-
- 37.
Food orders should be sent two duty days before the required delivery date to ensure
-
The vendor has time to fill your orders.
-
Manual ordering is done in the event the computers are inoperable.
-
The stockroom personnel have room to store the items upon receipt.
-
Alternative means of delivery are available in case a natural disaster occurs.
Correct Answer
A. The vendor has time to fill your orders.Explanation
The correct answer is "the vendor has time to fill your orders." This is because sending food orders two duty days before the required delivery date allows the vendor enough time to prepare and fulfill the orders. This ensures that the requested items are available and ready for delivery on time.Rate this question:
-
- 38.
Which meal type service is not available in appropriated fund (APF) dining facilities?
-
Buffet.
-
Holiday.
-
À la carte.
-
Traditional.
Correct Answer
A. Holiday.Explanation
The question asks which meal type service is not available in appropriated fund (APF) dining facilities. The options provided are buffet, holiday, à la carte, and traditional. Among these options, the term "holiday" does not refer to a specific meal type service. It is likely that the other options, such as buffet, à la carte, and traditional, are commonly offered in APF dining facilities, while holiday is not a meal type service.Rate this question:
-
- 39.
What is the foundation for all Air Force club catering operations?
-
The Air Force Catering Program.
-
HQ AFSVA.
-
Food and Beverage Section.
-
Force Support Squadron.
Correct Answer
A. The Air Force Catering Program.Explanation
The correct answer is The Air Force Catering Program. The Air Force Catering Program serves as the foundation for all Air Force club catering operations. It provides guidelines, policies, and procedures for food and beverage services within the Air Force. It ensures that clubs and dining facilities are able to meet the needs and expectations of Air Force personnel and their families. The program also focuses on quality control, cost management, and customer satisfaction. By following the guidelines and standards set by the Air Force Catering Program, club catering operations can maintain consistency and excellence in their services.Rate this question:
-
- 40.
What do the core flight menu standards mandate?
-
Healthy menu items with a quality packaging system.
-
Variety of healthy items delivered by flight kitchen personnel.
-
Variety of prepackaged foods in an inexpensive packaging system.
-
Choice of healthy/not healthy menu items in a quality packaging system.
Correct Answer
A. Healthy menu items with a quality packaging system.Explanation
The core flight menu standards mandate healthy menu items with a quality packaging system. This means that the menu options provided on flights must be nutritious and promote a healthy lifestyle. Additionally, the packaging system used for these menu items must be of high quality to ensure freshness and presentation. This standard ensures that passengers have access to healthy food options while traveling and promotes overall well-being.Rate this question:
-
- 41.
How long can potentially hazardous foods be in the danger zone before they are considered unsafe for consumption and destroyed?
-
Two hours.
-
Four hours.
-
Six hours.
-
Eight hours.
Correct Answer
A. Four hours.Explanation
Potentially hazardous foods can be in the danger zone for a maximum of four hours before they are considered unsafe for consumption and need to be destroyed. The danger zone refers to the temperature range between 40°F (4°C) and 140°F (60°C), where bacteria can grow rapidly. After four hours in this temperature range, the risk of bacterial growth and foodborne illness increases significantly, making the food unsafe to eat. Therefore, it is important to ensure that potentially hazardous foods are kept out of the danger zone and properly stored to maintain their safety.Rate this question:
-
- 42.
What is a good tip to remember when preparing food in the dining facility?
-
Only prepare all the food items when directed by the dining facility manager.
-
Prepare all the food items as quickly as possible.
-
Make sure you measure all the ingredients.
-
Open canned items only as needed.
Correct Answer
A. Open canned items only as needed.Explanation
When preparing food in the dining facility, it is important to open canned items only as needed. This ensures that the food remains fresh and prevents any waste. Opening canned items in advance may lead to spoilage and decrease the quality of the food. It is also a good practice to measure all the ingredients accurately to maintain the desired taste and consistency of the dish. However, the most crucial tip mentioned here is to open canned items only when required.Rate this question:
-
- 43.
What is the use of a galvanized container in the dining facility?
-
Making coffee.
-
Storing dry foods.
-
Mixing lemonade.
-
Marinating chicken.
Correct Answer
A. Storing dry foods.Explanation
A galvanized container is commonly used for storing dry foods in a dining facility. This type of container is known for its durability and resistance to rust, making it ideal for storing food items that need to be kept dry. It helps to maintain the freshness and quality of the dry foods by keeping them protected from moisture and other contaminants. Therefore, using a galvanized container for storing dry foods in a dining facility is a practical and efficient choice.Rate this question:
-
- 44.
What is used to record the physical inventory count on the day the inventory is taken?
-
Subsistence tracking form.
-
Inventory count sheet.
-
Production Log.
-
Waste log.
Correct Answer
A. Inventory count sheet.Explanation
The inventory count sheet is used to record the physical inventory count on the day it is taken. This document helps in accurately tracking and documenting the quantity of items in stock. It provides a systematic way to record the count, allowing businesses to reconcile their physical inventory with the recorded quantities in their inventory management system. The inventory count sheet is an essential tool for maintaining inventory accuracy and identifying any discrepancies or losses.Rate this question:
-
- 45.
To verify that you can use new, innovative products not in the Air Force Core Catalog, you should contact
-
The prime vendor (PV) account representative.
-
The food service superintendent.
-
HQ Air Force Services Agency (AFSVA).
-
The prime vendor (PV).
Correct Answer
A. HQ Air Force Services Agency (AFSVA).Explanation
To verify the use of new, innovative products not in the Air Force Core Catalog, one should contact the HQ Air Force Services Agency (AFSVA). This agency is responsible for managing and providing support services to Air Force installations worldwide, including food services. They would have the information and resources to verify the use of new products that are not listed in the Core Catalog. The prime vendor (PV) account representative may also have some information, but the AFSVA would be the more appropriate contact for this specific inquiry.Rate this question:
-
- 46.
A good menu is
-
Practical and acceptable.
-
Simple and eye appealing.
-
Practical and cost effective.
-
Acceptable and eye appealing.
Correct Answer
A. Practical and acceptable.Explanation
A good menu should be practical in the sense that it offers dishes that are feasible to prepare and serve, taking into consideration factors such as available ingredients and kitchen equipment. Additionally, it should be acceptable to the target audience, catering to their preferences, dietary restrictions, and cultural norms. While simplicity and eye-appeal are important qualities, they are not explicitly mentioned in the question, making the answer "practical and acceptable" the most fitting choice.Rate this question:
-
- 47.
How often should carpeted surfaces be steam cleaned?
-
Weekly.
-
Monthly.
-
Quarterly.
-
Semi-annually.
Correct Answer
A. Monthly.Explanation
Carpeted surfaces should be steam cleaned on a monthly basis. This frequency allows for regular maintenance and helps to prevent the buildup of dirt, allergens, and stains. Monthly steam cleaning helps to maintain the cleanliness and appearance of the carpet, prolong its lifespan, and ensure a healthier indoor environment.Rate this question:
-
- 48.
When planning food replenishment of the serving line, what should you ensure?
-
Speed of the serving line.
-
Simplicity for the line servers.
-
Foods from the kitchen are placed on the serving line with minimal handling.
-
Use the same pans for cooking and serving to reduce the number of dirty dishes.
Correct Answer
A. Foods from the kitchen are placed on the serving line with minimal handling.Explanation
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 touching or moving of the food. This helps to maintain food safety and quality, as excessive handling can increase the risk of contamination and decrease the freshness of the food. It also ensures that the food is served efficiently without any delays or interruptions in the serving process.Rate this question:
-
- 49.
How many inches above the floor should you store semiperishable subsistence?
-
4
-
6
-
8
-
12
Correct Answer
A. 6Explanation
Semiperishable subsistence should be stored at a height of 6 inches above the floor. This is because storing it too close to the floor can increase the risk of contamination and pests. By keeping it at a slightly higher level, it reduces the chances of any potential damage or spoilage, ensuring the subsistence remains safe and fresh for a longer period of time.Rate this question:
-
Quiz Review Timeline (Updated): Mar 20, 2023 +
Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.
-
Current Version
-
Mar 20, 2023Quiz Edited by
ProProfs Editorial Team -
Sep 13, 2012Quiz Created by
Tomnelson
Back to top