3M071A Mix Ure/Self Test

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  • 1/89 Questions

    (001)  Who may use the hazard reporting system to report a hazard?

    • Military personnel
    • APF and NAF personnel
    • Contractors
    • Any and all personnel
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3M071A Mix Ure/Self Test - Quiz
About This Quiz

The 3M071A Mix URE\/Self Test assesses knowledge crucial for Air Force operations, including task qualifications for trainers, hazard reporting processes, and manpower management. It's designed for personnel involved in military operations, enhancing readiness and operational efficiency.

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  • 2. 

    (213)  The main purpose of garnishing is to

    • Divert the attention from improperly prepared foods.

    • Decorate food.

    • Make available foods to clean the palate.

    • Utilize the stems and flourishes of foods rather than throw them away.

    Correct Answer
    A. Decorate food.
    Explanation
    Garnishing is the process of adding decorative elements to food in order to enhance its appearance. It is done to make the dish more visually appealing and appetizing. By adding garnishes such as herbs, spices, sauces, or edible flowers, the presentation of the dish is elevated, making it more enticing to eat. The purpose of garnishing is not to divert attention from improperly prepared foods or to clean the palate, but rather to decorate and enhance the overall visual appeal of the dish.

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  • 3. 

    (201)  Who may authorize permanent party officers to eat in the enlisted dining facility?

    • Their squadron commander.

    • Installation commander.

    • Dining facility manager.

    • Services commander.

    Correct Answer
    A. Installation commander.
    Explanation
    The installation commander may authorize permanent party officers to eat in the enlisted dining facility. This means that the highest-ranking officer in charge of the overall installation has the authority to grant permission for officers to dine in the enlisted dining facility. This decision is likely made based on the specific circumstances and needs of the installation.

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  • 4. 

    (201)  Which of these people is the dining facility built and operated to support?              

    • Civilians and retirees.

    • Single permanent party offices.

    • Single enlisted members living off base.

    • Enlisted members living in the dormitories.

    Correct Answer
    A. Enlisted members living in the dormitories.
    Explanation
    The dining facility is specifically built and operated to support enlisted members living in the dormitories. This suggests that the facility is designed to cater to the dining needs of these individuals who reside in the dormitories. It may not be intended for civilians, retirees, or single permanent party officers who may have other dining options available to them.

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  • 5. 

    (209)  The food temperature danger zone ranges from

    • 41 to 140 degrees Fahrenheit

    • 41 to 100 degrees Fahrenheit

    • 65 to 149 degrees Fahrenheit

    Correct Answer
    A. 41 to 140 degrees Fahrenheit
    Explanation
    The correct answer is 41 to 140 degrees Fahrenheit. This range is considered the food temperature danger zone because it is the range at which bacteria can grow rapidly in food. Temperatures below 41 degrees Fahrenheit can slow down the growth of bacteria, while temperatures above 140 degrees Fahrenheit can kill most bacteria. Therefore, it is important to keep hot foods hot (above 140 degrees Fahrenheit) and cold foods cold (below 41 degrees Fahrenheit) to prevent bacterial growth and foodborne illnesses.

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  • 6. 

    (202)  What agency should be contacted before ordering any meals ready to eat (MRE)?

    • Defense Finance and Accounting Service (DFAS)

    • HQ USAF Training

    • Army, Air Force Exchange Services (AAFES) and the Commissary (DeCA)

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

    Correct Answer
    A. Headquarters Air Force Services Agency/Air Force Food Service (HQ AFSVA/SVOHF)
    Explanation
    Before ordering any meals ready to eat (MRE), one should contact the Headquarters Air Force Services Agency/Air Force Food Service (HQ AFSVA/SVOHF). This agency is responsible for providing food services to the Air Force and can provide information and assistance regarding the ordering of MREs. The other options listed (DFAS, HQ USAF Training, AAFES and DeCA) are not directly involved in the ordering of MREs.

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  • 7. 

    (202)  Which form should be used to record signatures and collect cash, and to account for those persons unable to pay for meals?

    • AF Form 2

    • AF Form 79

    • AF Form 1038

    • AF IMT 1119-1

    Correct Answer
    A. AF Form 79
    Explanation
    AF Form 79 should be used to record signatures and collect cash, and to account for those persons unable to pay for meals. This form is specifically designed for the purpose of collecting cash and recording signatures. It allows for proper documentation and accountability when handling cash transactions and ensuring that individuals who are unable to pay for meals are properly accounted for.

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  • 8. 

    (214)  When you’re producing large quantities of food, the MOST important management device is

    • Personal hygiene

    • Properly working kitchen equipment

    • Waste control

    • Having all needed ingredients in sufficient quantities

    Correct Answer
    A. Waste control
    Explanation
    In a large-scale food production setting, waste control is the most important management device. This is because managing and minimizing waste is crucial for maintaining efficiency, reducing costs, and ensuring the overall quality of the food being produced. Proper waste control practices involve monitoring and tracking waste, implementing strategies to reduce waste generation, and properly disposing of any waste that is produced. By effectively managing waste, the production process can be streamlined, resources can be utilized efficiently, and the overall profitability of the operation can be improved.

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  • 9. 

    (205)  Flight meal menus were created, developed and distributed by HQAFSVA/SVOHF

    • To ensure all kitchens prepared the same meals on the same nights

    • To ensure our flight meal quality is consistent through the Air Force

    • To make supply ordering easier

    • To keep the flight crews satisfied because flying burns a great amount of calories

    Correct Answer
    A. To ensure our flight meal quality is consistent through the Air Force
    Explanation
    The correct answer is "to ensure our flight meal quality is consistent through the Air Force." This means that the menus were created, developed, and distributed to make sure that all kitchens in the Air Force prepare the same meals on the same nights. This helps to maintain a consistent standard of quality for flight meals across different locations.

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  • 10. 

    (012)  Steps taken within an organization to guard against mismanagement, waste, loss, unauthorized use, or misappropriation of funds are called                    .  These standards define the minimum level of quality acceptable for an internal control system and comprise the criteria against which all systems are evaluated

    • Reasonable Assurance

    • Supportive Assurance

    • Internal Controls

    • External Controls

    Correct Answer
    A. Internal Controls
    Explanation
    Internal controls are steps taken within an organization to guard against mismanagement, waste, loss, unauthorized use, or misappropriation of funds. These controls define the minimum level of quality acceptable for an internal control system and serve as the criteria against which all systems are evaluated. They provide reasonable assurance that the organization's objectives will be achieved effectively and efficiently. Therefore, the correct answer is Internal Controls.

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  • 11. 

    (206)  What is the purpose of AF Form 1038, Food Service Evaluation Record?

    • Gauges the level of effectiveness in your dining facility operation.

    • Gauges the level of dependable equipment and personnel.

    • Eliminates the effectiveness of the quality assurance evaluator (QAE)

    • Eliminates complaints.

    Correct Answer
    A. Gauges the level of effectiveness in your dining facility operation.
    Explanation
    AF Form 1038, Food Service Evaluation Record, is used to gauge the level of effectiveness in a dining facility operation. This form allows for a thorough evaluation of various aspects of the dining facility, including food quality, cleanliness, customer service, and adherence to regulations. By using this form, the effectiveness of the dining facility can be measured and areas for improvement can be identified. This helps in maintaining high standards and ensuring the satisfaction of customers.

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  • 12. 

    (218)  When you transfer subsistence between two facilities, each facility

    • Calls AFSVA to inform them of the transfer

    • Processes the transfer in CFS

    • Inputs information into the FIFO system

    • Must double the price charged to the customer to make up for the transfer

    Correct Answer
    A. Processes the transfer in CFS
    Explanation
    When subsistence is transferred between two facilities, each facility is responsible for processing the transfer in CFS (Consolidated Food Service). This means that they will use the CFS system to record and track the transfer of the subsistence. This allows for accurate inventory management and ensures that the subsistence is properly accounted for.

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  • 13. 

    (201)  The proportional operating charge, formerly known as the surcharge is used to

    • Purchase kitchen specific clothing for food services personnel

    • Purchase operating supplies (i.e. paper plates, cups and utensils)

    • Fund maintenance on dishwashers, clippers and etc.

    • Fund special events (i.e. ESM cardholder birthday meals, ethnic meals, etc.)

    Correct Answer
    A. Purchase operating supplies (i.e. paper plates, cups and utensils)
    Explanation
    The proportional operating charge, formerly known as the surcharge, is used to purchase operating supplies such as paper plates, cups, and utensils. This charge is likely added to cover the cost of these supplies and ensure that they are readily available for food services personnel. It is important to have an adequate supply of these items to maintain smooth operations in a kitchen or food service setting.

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  • 14. 

    (211)  To cook by dry heat in an oven, either covered or uncovered is considered

    • Broiling

    • Braising

    • Baking

    • Sealing

    Correct Answer
    A. Baking
    Explanation
    Baking is the correct answer because it involves cooking food by dry heat in an oven, whether covered or uncovered. Broiling refers to cooking food with direct heat from above, while braising involves cooking food slowly in liquid. Sealing is not a cooking method. Therefore, baking is the most appropriate option for cooking by dry heat in an oven.

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  • 15. 

    (217)  Which systems is designed to automate all installation level subsistence ordering and receipting for DOD food customers?

    • HAACP

    • STORES

    • UMR

    • DSCP

    Correct Answer
    A. STORES
    Explanation
    The correct answer is STORES. STORES is designed to automate all installation level subsistence ordering and receipting for DOD food customers. This system helps streamline the process of ordering and receiving food supplies for military installations, ensuring efficient and accurate management of subsistence items.

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  • 16. 

    (219)  The STORES Website sends an order confirmation via e-mail showing

    • The rejects from the DSCP automated system

    • The items which are out of stock

    • The processed order through the DSCP automated system

    • The comparison with the last order

    Correct Answer
    A. The processed order through the DSCP automated system
    Explanation
    The correct answer is "the processed order through the DSCP automated system". This is because the question is asking what the order confirmation email from the STORES Website shows. Out of the given options, the only one that makes sense for an order confirmation email is to show the processed order through the DSCP automated system. The other options, such as the rejects from the DSCP automated system or the items which are out of stock, would not typically be included in an order confirmation email.

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  • 17. 

    (215)  What paperless system is the only one of its kind within the DOD food system?

    • POS

    • PUC

    • PAS

    • PAC

    Correct Answer
    A. POS
    Explanation
    The correct answer is POS. POS stands for Point of Sale, which is a paperless system used within the DOD food system. It is the only system of its kind within the DOD food system, meaning there are no other paperless systems like it. POS is used for processing transactions and managing inventory in food service operations.

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  • 18. 

    (209)  How MUST you treat reconstituted dehydrated food?

    • As if they were fresh items.

    • No special instructions needed.

    • You must let them set for 4 hours.

    • Reconstituted items cannot be used.

    Correct Answer
    A. As if they were fresh items.
    Explanation
    When treating reconstituted dehydrated food, it must be treated as if they were fresh items. This means that they should be handled and stored in the same way as fresh food items, ensuring proper hygiene and following any necessary food safety guidelines. This is important to maintain the quality and safety of the reconstituted food.

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  • 19. 

    (217)  One of the major goals of STORES ordering is for you, the customer, to have the opportunity to receive your food products

    • Within 48 hours

    • Within 36 hours

    • Within 24 hours

    • Within 12 hours

    Correct Answer
    A. Within 48 hours
    Explanation
    The correct answer is within 48 hours. The goal of STORES ordering is to ensure that customers can receive their food products within a reasonable timeframe. While receiving the products within 36, 24, or 12 hours may be desirable, it may not always be feasible due to various factors such as distance, availability, and processing time. Therefore, the goal is to deliver the products within 48 hours, allowing for a reasonable amount of time for processing and transportation.

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  • 20. 

    (212)  You must limit the amount of food in the pan so it can be tossed or flipped and this type of cooking is called

    • Sauté

    • Jumping

    • Braising

    • Frying

    Correct Answer
    A. Sauté
    Explanation
    Sauté is a cooking technique where food is quickly cooked in a small amount of fat over high heat. By limiting the amount of food in the pan, it allows for easy tossing or flipping of the ingredients, which is characteristic of sautéing.

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  • 21. 

    (204)  Which meal is set as the first meal of the day in the CFS system?

    • Breakfast

    • Lunch

    • After lunch snack

    • Night

    Correct Answer
    A. Night
  • 22. 

    (009)  What is the key to classifying a position?

    • The personnel classifier

    • The HRO Chief

    • AFPC

    • The position description

    Correct Answer
    A. The position description
    Explanation
    The key to classifying a position is the position description. This document provides detailed information about the duties, responsibilities, qualifications, and requirements of a particular position. It helps in determining the appropriate job classification and pay grade for the position. The position description is crucial in accurately assessing the job and ensuring proper classification within an organization.

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  • 23. 

    (220)  What is one way vendors most often use to demonstrate their new products?

    • Local food shows

    • Sending free samples

    • Sending videos of preparation

    • Distributing brochures and pamphlets

    Correct Answer
    A. Local food shows
    Explanation
    Vendors most often use local food shows to demonstrate their new products. These shows provide an opportunity for vendors to showcase their products in person and allow potential customers to see, taste, and experience the products firsthand. Local food shows also attract a targeted audience of food enthusiasts and industry professionals, making it an ideal platform for vendors to generate interest, gain feedback, and potentially secure sales for their new products.

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  • 24. 

    (206)  What does the FSO use to rate food service operations?

    • A locally developed EXCEL spreadsheet

    • AFI 34-239, Food Service Management Program, Attachment 9

    • AETC Form 1038

    • AF Form 1038

    Correct Answer
    A. AF Form 1038
    Explanation
    The FSO (Food Service Officer) uses the AF Form 1038 to rate food service operations. This form is specifically designed for the purpose of evaluating and assessing food service operations. It provides a standardized method for the FSO to rate various aspects of the operations, such as food quality, cleanliness, and compliance with regulations. The use of this form ensures consistency and accuracy in evaluating food service operations across different locations.

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  • 25. 

    (218)   Within how many hours after delivery, should you send the prime vendor reconciliation                      packages to the accountant?

    • 12

    • 24

    • 36

    • 48

    Correct Answer
    A. 24
  • 26. 

    (003)  Each time an Airman changes duty positions (transfers from another base or work center), the supervisor performs an ________________ that includes a review of all previously certified tasks.

    • Initial orientation

    • Initial evaluation

    • Instructional evaluation

    • None of the above

    Correct Answer
    A. Initial evaluation
    Explanation
    When an Airman changes duty positions, their supervisor conducts an initial evaluation. This evaluation involves reviewing all the tasks that the Airman was previously certified in. This is important to ensure that the Airman is still competent and capable of performing these tasks in their new position. The initial evaluation helps the supervisor assess the Airman's skills and knowledge and identify any areas that may require additional training or support. It allows for a smooth transition and ensures that the Airman is prepared to fulfill their responsibilities in their new role.

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  • 27. 

    (207)  How should you chill custards, ream fillings, and other hazardous foods?

    • Quickly pour them into shallow pans, cover and refrigerate them

    • Quickly remove from heat and set container in refrigerator

    • Set container in refrigerator

    • Quickly pour them into shallow pans and refrigerate them

    Correct Answer
    A. Quickly pour them into shallow pans, cover and refrigerate them
    Explanation
    The correct answer is to quickly pour the hazardous foods into shallow pans, cover them, and then refrigerate them. This method helps to rapidly cool down the hot foods, reducing the risk of bacterial growth and foodborne illnesses. By using shallow pans, the food is spread out in a thin layer, allowing for faster cooling. Covering the pans prevents contamination and helps to maintain the quality of the food. Refrigerating the pans keeps the temperature low, ensuring that the food stays safe to consume.

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  • 28. 

    (215)  The CFS system is designed for the cashier to use assigned register keys for accurate accounting for inventories, as well as to track sales.  By using  the miscellaneous key, your cashier could be

    • Charging patrons more than the decided cost

    • Charging patrons less than the decided cost

    • Altering the balance of your inventory

    • Altering the cash balance for your drawer

    Correct Answer
    A. Altering the balance of your inventory
    Explanation
    By using the miscellaneous key, the cashier has the ability to manually input a price for an item that may not be accurate or consistent with the decided cost. This can result in the balance of the inventory being altered, as the system will record the incorrect price and quantity for that item. This can lead to discrepancies in inventory counts and potentially affect the overall accuracy of the inventory management system.

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  • 29. 

    (204)  The 14 day menu cycle is developed, published and distributed _______ by _________.

    • Every 14 days, MAJCOM

    • Every 28 days, Food Service Officer

    • Annually, MAJCOM/SVOHF

    • Annually, HQ AFSVA/SVOHF

    Correct Answer
    A. Annually, HQ AFSVA/SVOHF
    Explanation
    The 14 day menu cycle is developed, published, and distributed annually by HQ AFSVA/SVOHF.

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  • 30. 

    (217)  Who designates, in writing, persons responsible for and having access to the storeroom?

    • The Sustainment Flight Chief

    • The Food Services Officer

    • The Dining Facility Manager

    • The NCOIC, Storeroom

    Correct Answer
    A. The Food Services Officer
    Explanation
    The Food Services Officer is responsible for designating, in writing, persons who are responsible for and have access to the storeroom. This means that the Food Services Officer is the one who determines which individuals are authorized to enter the storeroom and handle its contents.

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  • 31. 

    (007)  Which office maintains central custody of all employees’ official personnel folders?

    • Operations

    • Training

    • Deputy Chief

    • HRO

    Correct Answer
    A. HRO
    Explanation
    The correct answer is HRO. HRO stands for Human Resources Office, which is responsible for maintaining central custody of all employees' official personnel folders. This office is in charge of managing employee records and ensuring their accuracy and confidentiality. They handle various HR functions such as recruitment, onboarding, performance management, and employee relations.

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  • 32. 

    (204)  Practicability means food on the menu that is readily available and adaptable to different preparation methods, time allowances, and equipment available for cooking it.  Two additional things that should be kept in mind are:

    • Ability of cooks to prepare food and availability of seafood

    • Progressive cooking and facility design

    • Amount of seafood and, progressive cooking and facility design

    • Progressive cooking and the ability of cooks to prepare food

    Correct Answer
    A. Progressive cooking and the ability of cooks to prepare food
    Explanation
    The correct answer is "Progressive cooking and the ability of cooks to prepare food." This answer aligns with the concept of practicability, which refers to the practicality and feasibility of preparing food. Progressive cooking involves using advanced techniques and methods in the kitchen, while the ability of cooks to prepare food refers to their skills and expertise in cooking. Both factors are important considerations in ensuring that the food on the menu is readily available and adaptable to different preparation methods.

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  • 33. 

    (217)  Be sure to thaw pre-breaded seafood no more than 72 hours before cooking them.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    Thawing pre-breaded seafood should be done no more than 72 hours before cooking them. The given answer is false, suggesting that it is not necessary to follow this time limit.

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  • 34. 

    (217)  What type of container should be used to transport or temporarily store water, peeled raw potatoes and dry foods; but, never to prepare or store meat, fruit, salad, tea, coffee, lemonade, fruit juice, or other acid-containing foods?

    • Galvanized

    • Plastic

    • Aluminum

    • Steel

    Correct Answer
    A. Galvanized
    Explanation
    Galvanized containers are suitable for transporting or temporarily storing water, peeled raw potatoes, and dry foods because they are resistant to rust and corrosion. However, they should not be used to prepare or store meat, fruit, salad, tea, coffee, lemonade, fruit juice, or other acid-containing foods as the acid content can react with the galvanized coating and contaminate the food.

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  • 35. 

    (006)  Military personnel appropriation man-days support short term needs of the Air Force by authorizing a period not to exceed

    • 90 days annually

    • 139 days annually

    • 240 days annually

    • 360 days annually

    Correct Answer
    A. 139 days annually
    Explanation
    The correct answer is 139 days annually. Military personnel appropriation man-days support short term needs of the Air Force by authorizing a period not to exceed 139 days annually. This means that the Air Force is allowed to allocate and utilize military personnel for a maximum of 139 days each year to meet their short term needs.

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  • 36. 

    (001)  What happens with a hazard report after it is validated?

    • It’s investigated within 3 days, 1 day if imminent danger

    • The commander is advised and the squadron safety NCO must evaluate within 5 duty days

    • The Base Safety Office files the report

    • The Wing Commander is advised within 3 days, 1 day if imminent danger

    Correct Answer
    A. It’s investigated within 3 days, 1 day if imminent danger
    Explanation
    After a hazard report is validated, it is investigated within 3 days, or within 1 day if there is imminent danger. The purpose of the investigation is to assess the severity and potential impact of the hazard. The investigation helps to determine the appropriate actions that need to be taken in order to mitigate or eliminate the hazard. This prompt investigation ensures that any potential risks are addressed promptly and necessary measures are implemented to ensure the safety of personnel and assets.

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  • 37. 

    (010)  Which form is maintained on all property outside your span of control?      

    • AF Form 601, Equipment Action Request

    • AF Form 1297, Temporary Issue Receipt

    • AF Form 2005, Issue/Turn-In Request

    • DD Form 1348-1, DOD Sing Line Item Release/Receipt Document

    Correct Answer
    A. AF Form 1297, Temporary Issue Receipt
    Explanation
    The correct answer is AF Form 1297, Temporary Issue Receipt. This form is used to document the temporary transfer of equipment or property outside of an individual's span of control. It serves as a receipt and provides accountability for the property until it is returned.

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  • 38. 

    (219)  Which reports summarizes headcount and cash collected for the entire day?

    • Theoretical Cost report

    • Sales Offset report

    • ESM Monthly report

    • Uncosted Items report

    Correct Answer
    A. Sales Offset report
    Explanation
    The Sales Offset report summarizes headcount and cash collected for the entire day.

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  • 39. 

    (218)  Where should the physical inventory count on the day the inventory is taken be documented?

    • Locally developed spreadsheet

    • STORES

    • Inventory count worksheet

    • AF Form 1608

    Correct Answer
    A. Inventory count worksheet
    Explanation
    The physical inventory count should be documented on the inventory count worksheet. This is a standard document used for recording the inventory count on the day it is taken. It is specifically designed for this purpose and ensures that the count is accurately recorded and can be easily referenced and compared to other records. The other options, such as a locally developed spreadsheet or AF Form 1608, may not be specifically designed for inventory counts and may not provide the same level of accuracy and consistency.

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  • 40. 

    (006)  All MAJCOMs compete for the scarce manpower resources, because ________ controls manpower by authorizing end strengths and appropriating civilian work years and military grade distributions.

    • Congress

    • DoD

    • USAF

    • Joint Chiefs of Staff

    Correct Answer
    A. Congress
    Explanation
    The correct answer is Congress. Congress controls manpower by authorizing end strengths and appropriating civilian work years and military grade distributions. This means that Congress has the power to determine the number of personnel that each MAJCOM can have and how those personnel are allocated. As a result, all MAJCOMs compete for the limited manpower resources available, as they must work within the constraints set by Congress.

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  • 41. 

    (209)  Cook all beef products, fish, lamb, and raw eggs to order to an internal temperature of 145 degrees for how long?

    • 4 minutes

    • 2 minutes

    • 30 seconds

    • 15 seconds

    Correct Answer
    A. 15 seconds
    Explanation
    The correct answer is 15 seconds because cooking all beef products, fish, lamb, and raw eggs to an internal temperature of 145 degrees is sufficient to kill any harmful bacteria or pathogens present in the food. However, it is important to note that the cooking time may vary depending on the thickness and size of the food being cooked.

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  • 42. 

    (005)  Who identifies training needs upon completion of your initial evaluations?

    • Trainee

    • Trainer

    • Supervisor

    • SSgt Morris

    Correct Answer
    A. Supervisor
    Explanation
    The supervisor is responsible for identifying training needs after the initial evaluations are completed. They have a comprehensive understanding of the trainee's performance and can assess areas where further training or improvement is required. The supervisor plays a crucial role in ensuring that the trainee receives the necessary guidance and support to enhance their skills and knowledge.

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  • 43. 

    (205)  Which meal must be eaten within four hours after issue?

    • Sandwich

    • Breakfast

    • Dinner

    • All of them

    Correct Answer
    A. Sandwich
    Explanation
    The correct answer is Sandwich. This is because sandwiches are typically made with perishable ingredients such as meat, cheese, and vegetables, which can spoil if left at room temperature for too long. Therefore, it is recommended to consume a sandwich within four hours after it has been made to ensure food safety and prevent the risk of foodborne illnesses.

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  • 44. 

    (220)  If you cannot resolve a problem with your prime vendor, whom should you contact

    • DSCP

    • Contract officer

    • Dining facility manager

    • Installation commander

    Correct Answer
    A. DSCP
    Explanation
    If you cannot resolve a problem with your prime vendor, you should contact the Defense Supply Center Philadelphia (DSCP). They are responsible for managing the supply chain and providing logistics support to the Department of Defense. They can help address any issues or concerns related to the prime vendor and ensure that the problem is resolved effectively.

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  • 45. 

    (211)  To coat with crumbs, flour, sugar or corn meal is considered

    • Flaking

    • Kneading

    • Fermenting

    • Dredging

    Correct Answer
    A. Dredging
    Explanation
    Dredging is the process of coating food with crumbs, flour, sugar, or cornmeal. It is commonly used to add a crispy and flavorful outer layer to various dishes such as fried chicken or fish. This technique involves lightly coating the food item with the chosen ingredient, typically by rolling or pressing it into the coating. The excess coating is then shaken off before cooking. Dredging helps to enhance the texture and taste of the dish, providing a satisfying crunch when cooked.

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  • 46. 

    (001)  What should originators of a hazard report do if they are dissatisfied with the local action taken on their report?

    • As the Safety Office to review the report again

    • Appeal the report to the installation safety, fire prevention or bioenvironmental engineering office

    • Appeal the report results to the Wing Commander

    • Contact your Congressman

    Correct Answer
    A. Appeal the report to the installation safety, fire prevention or bioenvironmental engineering office
    Explanation
    If the originators of a hazard report are dissatisfied with the local action taken on their report, they should appeal the report to the installation safety, fire prevention, or bioenvironmental engineering office. This is the appropriate course of action to ensure that their concerns are properly addressed and that appropriate measures are taken to mitigate the hazard. Contacting the Safety Office to review the report again or appealing the report results to the Wing Commander may not be the most effective way to address the issue. Contacting a Congressman would not be necessary or appropriate in this situation.

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  • 47. 

    (010)  Intrusion detection system (IDS) is a passive alarm to alert security forces of an intrusion when duty personnel are not present in a secure area of your activity.  Who is responsible for managing IDS and duress alarms?

    • Security Forces

    • Resource Management Flight Chief

    • Activity Managers

    • FSS Commander

    Correct Answer
    A. Security Forces
    Explanation
    The correct answer is Security Forces. Security Forces are responsible for managing IDS and duress alarms. They are the ones who are trained to monitor and respond to security threats and intrusions. They play a crucial role in ensuring the safety and security of the secure area and its activities.

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  • 48. 

    (010)  A report of survey is used whenever proper is valued at

    • Less than $300

    • Less than $400

    • More than $500

    • More than $1,000

    Correct Answer
    A. More than $500
    Explanation
    A report of survey is used when the value of the property is more than $500. This suggests that the purpose of the report is to assess and document the condition and value of the property, which is typically required for higher value properties.

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  • 49. 

    (204)  ___% milk should be used as the primary milk.

    • 1

    • 2

    • 5

    • 100 or whole milk

    Correct Answer
    A. 1
    Explanation
    The correct answer is 1 because it is the lowest percentage of milk listed. This suggests that a small amount of milk should be used as the primary milk.

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Quiz Review Timeline (Updated): Mar 14, 2023 +

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  • Current Version
  • Mar 14, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Jan 11, 2011
    Quiz Created by
    Fred70s

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