3M051A-02-1008, Edit Code 05 ; Test is used to guage Airmans progress in their CDCs.
Air Force public health personnel.
Maintaining good personal hygiene.
Using only bacteria-free subsistence.
Using sanitation solutions for cleaning.
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Front of the shelves.
Back of the shelves.
In the freezer.
On the floor.
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Nearest the bone.
At its thickest point.
At its thinnest point.
Away from the bone.
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Sign for all subsistence scheduled for delivery.
Sign only for what you actually receive.
Assist the shift as needed.
Arrive at work on time.
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Weighed on a scale.
Measured with a spoon.
Cooked with the skin on.
Measured in a measuring cup.
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2 pints.
4 pints.
2 quarts.
4 quarts.
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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.
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Slotted spoon.
Solid spoon.
Food tongs.
Spatula.
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4
16
32
48
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At no charge.
As cash-paying customers.
At the installation commander’s discretion.
When the installation commander determines other facilities are not available.
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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.
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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.
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Into very small pieces.
Into small cubes or pieces.
Food into irregular small pieces.
Any food into square-shaped pieces.
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Wipe off equipment.
Inspect the equipment.
Unplug the equipment.
Turn off all equipment.
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1/8 inch.
1/4 inch.
3/8 inch.
1/2 inch.
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Improve the appearance of the dining facility.
Increase nutritional value.
Stimulate the appetite.
Decorate food.
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Unitized Group Rations (UGR).
Meal ready to eat (MRE).
A rations.
Buffet.
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Scheduled personnel appointments and training.
Daily and specialty meals scheduled.
The shifts at other dining facilities.
The peak hours for serving food.
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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.
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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.
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Never.
Before frying in the fryer.
Before baking in the oven.
At least 24 hours prior to cooking.
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Food service officers.
Services commanders.
Installation commanders.
MAJCOM commanders.
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Taste testing food.
Uniform inspections.
Mentoring and training.
On-the-job training (OJT).
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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.
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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.
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Standard and special.
Standard and normal.
Discount and normal.
Discount and standard.
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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.
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Lunch and dinner.
Lunch and night.
Dinner and night.
Lunch only.
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The last meal.
The first meal.
Lunch and dinner.
Breakfast and lunch.
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155ºF for at least 15 seconds.
155ºF for at least 30 seconds.
165ºF for at least 15 seconds.
165ºF for at least 30 seconds.
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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.
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The storeroom.
A central location.
The managers’ office.
The shift leaders’ pocket.
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Thermal printer.
Digital pole display.
Touch screen terminal.
Identification card (ID) reader.
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Shift leader.
Public health.
Civil engineers.
Food service officer or Food Service Section Chief (FSO/FSSC).
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Defense Supply Center Philadelphia (DSCP) manager.
Major command (MAJCOM) representative.
Food service officer (FSO).
Prime vendor (PV).
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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.
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Buffet.
Holiday.
À la carte.
Traditional.
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The Air Force Catering Program.
HQ AFSVA.
Food and Beverage Section.
Force Support Squadron.
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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.
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Two hours.
Four hours.
Six hours.
Eight hours.
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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.
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Making coffee.
Storing dry foods.
Mixing lemonade.
Marinating chicken.
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Subsistence tracking form.
Inventory count sheet.
Production Log.
Waste log.
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The prime vendor (PV) account representative.
The food service superintendent.
HQ Air Force Services Agency (AFSVA).
The prime vendor (PV).
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Practical and acceptable.
Simple and eye appealing.
Practical and cost effective.
Acceptable and eye appealing.
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Weekly.
Monthly.
Quarterly.
Semi-annually.
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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.
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4
6
8
12
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