3M051A-02-1008, Edit Code 05 ; Test is used to guage Airmans progress in their CDCs.
Standard and special.
Standard and normal.
Discount and normal.
Discount and standard.
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Buffet.
Holiday.
À la carte.
Traditional.
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Food service officers.
Services commanders.
Installation commanders.
MAJCOM commanders.
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Food service officer.
Services commander.
Mission support group commander.
Installation commander.
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One.
Two.
Three.
Four.
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Communication.
Managing shifts.
Lack of meetings.
Training personnel.
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Taste testing food.
Uniform inspections.
Mentoring and training.
On-the-job training (OJT).
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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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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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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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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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Practical and acceptable.
Simple and eye appealing.
Practical and cost effective.
Acceptable and eye appealing.
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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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Lunch and dinner.
Lunch and night.
Dinner and night.
Lunch only.
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The Air Force Catering Program.
HQ AFSVA.
Food and Beverage Section.
Force Support Squadron.
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HQ AFSVA/SVS.
HQ AFSVA/SVM
HQ AFSVA/SVOH.
HQ AFSVA/SVOFOF.
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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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The last meal.
The first meal.
Lunch and dinner.
Breakfast and lunch.
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Poor to excellent.
Fair to outstanding.
Poor to outstanding.
Unsatisfactory to satisfactory.
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Air Force public health personnel.
Maintaining good personal hygiene.
Using only bacteria-free subsistence.
Using sanitation solutions for cleaning.
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41 – 140°F.
40 – 141°F.
51 – 140°F.
50 – 141°F.
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Wipe off equipment.
Inspect the equipment.
Unplug the equipment.
Turn off all equipment.
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Weekly.
Monthly.
Quarterly.
Semi-annually.
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1/8 inch.
1/4 inch.
3/8 inch.
1/2 inch.
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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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1–2 hours.
2–4 hours.
4–12 hours.
6–24 hours.
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1–2 hours.
2–4 hours.
4–12 hours.
6–24 hours.
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Two hours.
Four hours.
Six hours.
Eight hours.
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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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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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120ºF.
130ºF.
140ºF.
150ºF.
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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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What corrective actions are effective.
An ongoing, effective system is in place.
The effectiveness of the Critical Control Points.
Tracks which days and meal periods that HACCP is used.
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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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Into very small pieces.
Into small cubes or pieces.
Food into irregular small pieces.
Any food into square-shaped pieces.
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12.
18.
36.
48.
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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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Deep fat frying.
Broiling and grilling.
Baking and roasting.
Boiling and broiling.
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Nearest the bone.
At its thickest point.
At its thinnest point.
Away from the bone.
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120°F.
130°F.
140°F.
150°F.
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How much to serve, what ingredients were used, and what utensils to use.
How much to serve, how to place the selections on the plate, and what utensils to use.
How much to serve, how to place the selections on the plate, and what ingredients were used.
What ingredients were used, how to place the selections on the plate, and what utensils to use.
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Improve the appearance of the dining facility.
Increase nutritional value.
Stimulate the appetite.
Decorate food.
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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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One-third.
One-half.
Two-thirds.
Three-fourths.
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Slotted spoon.
Solid spoon.
Food tongs.
Spatula.
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Ham.
Turkey.
Roast beef.
Meat loaf.
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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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Proper serving techniques.
Progressive cooking.
Waste control.
Planning.
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