3M071A Mix Ure/Self Test

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

Explanation

Any and all personnel may use the hazard reporting system to report a hazard. This means that not only military personnel, APF and NAF personnel, and contractors, but also any other individuals who are part of the organization or have access to the system can report a hazard. This inclusive approach ensures that all members of the organization can contribute to identifying and addressing potential hazards, promoting a safer environment for everyone involved.

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About This Quiz
Military Training Quizzes & Trivia

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

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?

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?              

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

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)?

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?

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

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

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

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?

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

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

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

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?

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

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?

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?

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

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

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?

Explanation

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

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?

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?

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?

Explanation

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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.

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?

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

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 _________.

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?

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?

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:

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.

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?

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

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?

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?      

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?

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?

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.

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?

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?

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?

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

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

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?

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?

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

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.

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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50. (213)  When testing for doneness in meats, where is the tip of the thermometer inserted? 

Explanation

When testing for doneness in meats, the tip of the thermometer should be inserted in the center of the meat at its thickest point. This is because the thickest part of the meat takes the longest to cook and is therefore the best indicator of the meat's overall doneness. By inserting the thermometer in this location, it ensures that the temperature is accurately measured and helps to avoid undercooked or overcooked meat.

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51. (007)  What do first level supervisors maintain for all employees to document significant events and discussions concerning performance, recognition and conduct?

Explanation

First level supervisors maintain a 6-part folder for all employees to document significant events and discussions concerning performance, recognition, and conduct. This folder provides a structured system for organizing and keeping track of important information related to employee performance and conduct. It allows supervisors to easily access and refer to these records when needed, ensuring that important details are properly documented and can be used for future reference or decision-making purposes.

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52. (217)  Thaw frozen leafy vegetables and corn on the cob before cooking.

Explanation

It is important to thaw frozen leafy vegetables and corn on the cob before cooking because this allows for even cooking and prevents them from becoming mushy. Thawing also helps to remove excess moisture, which can affect the texture and taste of the vegetables. Therefore, it is recommended to thaw these frozen vegetables before cooking to ensure the best results.

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53. (009)  The two types of appropriated employees are

Explanation

The correct answer is military and civilian. Appropriated employees can be categorized into two types: military personnel, who are members of the armed forces, and civilian personnel, who are non-military employees working for the government or military organizations. These two categories represent the different types of employees who are funded through appropriated funds.

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54. (010)  Who is responsible for appointing equipment custodians?

Explanation

The Commander is responsible for appointing equipment custodians. This role holds the authority to select individuals who will be responsible for the care and maintenance of equipment. The Commander is in a position of leadership and has the final say in the appointment process.

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55. ()  Which virus is associated with contaminated water and ice, salads, frosting, shellfish and person-to-person contact?

Explanation

The Norwalk Virus is associated with contaminated water and ice, salads, frosting, shellfish, and person-to-person contact. It is a common cause of gastroenteritis, causing symptoms such as nausea, vomiting, diarrhea, and stomach cramps. This virus is highly contagious and can easily spread through contaminated food or water, as well as through direct contact with an infected person. It is important to practice good hygiene and food safety measures to prevent the spread of Norwalk Virus.

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56. (010)  The degree of security required for resale merchandise depends upon the size of the inventory, accessibility of merchandise to patrons, limitations of visual surveillance, sensitivity of resale items, physical characteristics of your facility and

Explanation

The degree of security required for resale merchandise depends on various factors such as the size of the inventory, accessibility of merchandise to patrons, limitations of visual surveillance, sensitivity of resale items, physical characteristics of the facility, and the value of the individual items. The value of the individual items is an important consideration as higher-value items may require stricter security measures to prevent theft or damage.

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57. (006)  The individual ready reserve (IRR) consists of ready reservists who are not in the Selected Reserve.  IRRs are subject to recall to active duty by whom?

Explanation

The correct answer is President or Congress only, in time of national emergency or war. The explanation is that the individual ready reserve (IRR) is a component of the Ready Reserve of the United States military. IRR members are not actively serving but can be called back to active duty by the President or Congress in times of national emergency or war. The Department of Defense, Air Force Chief of Staff, and Congress alone do not have the authority to recall IRR members; it requires the involvement of the President or Congress.

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58. (007)  The Air Force relies on three types of manpower to do the work required for its mission, which are

Explanation

The Air Force relies on three types of manpower, which are military, in-service civilians, and contractors. This means that the Air Force uses active-duty military personnel, civilian employees who are currently serving in the Air Force, and contractors who are hired externally to perform the work required for its mission. This combination of manpower allows the Air Force to utilize the skills and expertise of different individuals to effectively carry out its tasks and responsibilities.

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59. (213)  How can you tell if the meat doneness is rare?

Explanation

The correct answer is that meat juices are dark red with a temperature of 130 degrees. This indicates that the meat is rare.

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60. (003)  The _________ or electronic equivalent is a comprehensive core training document identifying lifecycle education and training requirements, training support resources, core and home station training, and deployment/unit type code (UTC) task requirements for a specialty.

Explanation

The correct answer is CFETP. The CFETP, or Career Field Education and Training Plan, is a comprehensive core training document that outlines the education and training requirements for a specific specialty. It also includes information on training support resources, core and home station training, and deployment/unit type code task requirements. This document serves as a guide for individuals in the career field to ensure they receive the necessary training throughout their career.

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61. (005)  Who is required to maintain task qualifications when  conducting training?

Explanation

The trainer is required to maintain task qualifications when conducting training. This means that the trainer must have the necessary knowledge, skills, and experience in the specific task being trained. They are responsible for ensuring that they are up-to-date with any changes or updates in the task requirements and are able to effectively teach and assess trainees in that task. The trainer plays a crucial role in ensuring that the training is accurate, comprehensive, and meets the necessary standards.

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62. (217)  The public health inspector reports food found not fit for consumption or not acceptable on  ________________________________ and then releases it for proper disposal.

Explanation

The public health inspector reports food found not fit for consumption or not acceptable on AF Form 3516, Food Service Inventory Transfer Receipt and then releases it for proper disposal.

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63. (006)  Approximately how many minutes per day per manpower requirement above the normal workday must Services flights work before they earn an additional requirement?

Explanation

Services flights must work approximately 30 minutes per day per manpower requirement above the normal workday before they earn an additional requirement. This means that for every additional manpower requirement, they need to work an extra 30 minutes per day.

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64. (007)  Career management teams, also referred to as PALACE teams; manage which programs for their particular functional area?

Explanation

Career management teams, also known as PALACE teams, are responsible for managing career programs for their specific functional area. This includes activities related to career development, such as providing guidance and support for employees in their career progression, identifying and facilitating opportunities for overseas assignments, coordinating formal training programs, and ensuring overall career growth and advancement within the organization. These teams play a crucial role in helping employees navigate their career paths and achieve their professional goals.

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65. (215)  You must complete the production log

Explanation

The correct answer is "before each meal" because completing the production log before each meal ensures that all necessary information about the production process is recorded accurately and in a timely manner. This allows for better organization and tracking of the production activities, making it easier to identify any issues or discrepancies that may arise during or after the meal. Completing the production log beforehand also helps in maintaining a smooth workflow and ensuring that all necessary preparations are made before the meal is served.

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66. (212)  The key to the production of good food is

Explanation

Heat transfer is the key to the production of good food because it is essential for cooking food evenly and thoroughly. Heat transfer allows the food to reach the desired temperature, ensuring that it is cooked properly and safe to consume. Without effective heat transfer, the food may be undercooked or overcooked, resulting in an unpleasant taste and texture. Therefore, understanding and controlling heat transfer is crucial for achieving high-quality and delicious food.

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67. (006)  What is the hour requirement during a wartime surge man-hour availability factors (MAF) work week?

Explanation

During a wartime surge, the man-hour availability factors (MAF) work week requires a higher number of hours to be worked due to increased demand and operational needs. The correct answer, 72 hours, indicates that during this period, individuals are expected to work for 72 hours in a week to meet the increased workload and support the wartime efforts.

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68. (006)  During its recent downsizing phase, the Air force has decreased  30 percent in size, yet military operations have  _____ since Operations Desert Shield and Desert Storm.

Explanation

During the downsizing phase, the Air Force decreased by 30 percent in size. However, despite this reduction, military operations have quadrupled since Operations Desert Shield and Desert Storm. This means that the number or scale of military operations has increased four times compared to the past.

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69. (219)  Who must run the Transfer Reconciliation report to ensure all transfers are recorded on the same day?

Explanation

The accountant must run the Transfer Reconciliation report to ensure all transfers are recorded on the same day. This is because the accountant is responsible for managing and reconciling financial transactions, including transfers, within the organization. They are in charge of ensuring accurate and timely recording of transfers, which helps maintain financial integrity and transparency. The FSO, Dining Facility Manager, and Storeroom personnel may have their own roles and responsibilities within the organization, but the accountant is specifically tasked with overseeing financial transactions and reconciliations.

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70. (007)  Which form is used to document the fact that a civilian employee accepts EE conditions of employment?

Explanation

The correct answer is DD Form 2365, DOD Civilian Employees Overseas EE Positions. This form is used to document the fact that a civilian employee accepts EE (Emergency Essential) conditions of employment. It specifically pertains to employees who are working overseas in emergency essential positions. The form serves as a declaration of the employee's understanding and acceptance of the requirements and responsibilities associated with their position.

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71. (219)  Which report’s purpose is to detect usage of an item that exceeds the on-hand summary?

Explanation

The Uncosted Items report is used to detect the usage of an item that exceeds the on-hand summary. This report helps identify items that have been used or consumed without being properly costed, which can lead to inaccurate inventory records. By identifying these uncosted items, businesses can take appropriate actions to ensure accurate inventory management and cost tracking.

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72. (217)  When should receipts be posted to the storeroom records?

Explanation

Receipts should be posted to the storeroom records before issuing the food to the kitchen. This ensures that there is an accurate record of the inventory being received and allows for proper tracking of stock levels. By posting the receipts beforehand, any discrepancies or errors can be identified and addressed before the food is used in the kitchen, preventing potential issues or shortages.

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73. (009)  A computer product that lists unit work force requirements (position numbers, work center and grade, number of authorizations, AFSC,) functional account code (FAC), and whether or not the authorization is funded is called

Explanation

A computer product that lists unit work force requirements, including position numbers, work center and grade, number of authorizations, AFSC, functional account code (FAC), and whether or not the authorization is funded, is called UMD.

Submit
74. (217)  What action does storeroom personnel take to acknowledge any changes (additions or deletions)?

Explanation

The storeroom personnel acknowledge any changes (additions or deletions) by initialing the delivery ticket. This is a way for them to indicate that they have reviewed and accepted the changes made to the items being delivered.

Submit
75. (202)  Who provides the mission support group commander with a statement in writing describing the emergency and the persons to whom it is essential that the Air Force furnish food for a limited time?

Explanation

The Installation Commander provides the mission support group commander with a statement in writing describing the emergency and the persons to whom it is essential that the Air Force furnish food for a limited time.

Submit
76. (010)  The report of Survey is prepared in an original and how many copies and sent where for a control number?

Explanation

The report of the survey is prepared in three copies and sent to the Comptroller for a control number.

Submit
77. (215)  Air Force dining operations were ranked ___ in size among food business as of fiscal year 2002.

Explanation

Air Force dining operations were ranked 87th in size among food businesses as of fiscal year 2002. This means that there were 86 other food businesses that were larger in size than Air Force dining operations during that time.

Submit
78. (002)  What document serves as an additional training tool that outlines information on Services-specific tasks?

Explanation

The Services Training and Education Plan serves as an additional training tool that outlines information on Services-specific tasks. This document provides detailed guidance and information on the training requirements and objectives for individuals in the Services career field. It helps to ensure that all personnel receive the necessary training and education to perform their duties effectively and efficiently.

Submit
79. (006)  _________ functional managers develop manpower standards to provide an affordable level of service, determine the required mix of military, civilian or contract services, and determine the required military category (officer or enlisted) and grade.

Explanation

HQ USAF is the correct answer because it refers to the headquarters of the United States Air Force. As the highest level of authority within the Air Force, HQ USAF is responsible for developing manpower standards and making decisions regarding the mix of military, civilian, or contract services, as well as determining the required military category and grade.

Submit
80. (217)  What form is used to report food that does not meet specification requirements?

Explanation

The correct form used to report food that does not meet specification requirements is DD Form 1608.

Submit
81. (217)  Preparation of the UMR (original and three copies) is a joint effort between

Explanation

The correct answer is Food Services Officer and base public health personnel. The UMR (Unitized Group Ration) is a standardized package of meals prepared for military personnel in the field. The Food Services Officer is responsible for overseeing the preparation and distribution of the UMR, while the base public health personnel are involved in ensuring that the food is safe and meets health and sanitation standards. Therefore, the joint effort between these two parties is necessary to properly prepare the UMR.

Submit
82. (008)  Which category of activity continues to receive APF support at percentages dictated by AFIs and policy?

Explanation

Category B is the correct answer because it states that this category of activity continues to receive APF support at percentages dictated by AFIs and policy. This suggests that the funding for Category B activities is determined by specific guidelines and regulations, indicating a consistent and structured approach to allocating resources.

Submit
83. (220)  What is a quick reference to what items on the DSCP catalog can be ordered?

Explanation

The Air Force Core Items serve as a quick reference to what items on the DSCP (Defense Supply Center Philadelphia) catalog can be ordered. These items are considered essential and are commonly used across the Air Force. They are readily available for ordering and are likely to be in stock.

Submit
84. (218)  What type of inventories are taken weekly and at the close of business on the last day of each calendar month for all food service operations?

Explanation

Internal inventories are taken weekly and at the close of business on the last day of each calendar month for all food service operations. This means that the inventories are conducted within the organization itself, by the employees or management of the food service operation. These internal inventories help in keeping track of the stock levels, identifying any discrepancies, and managing the overall inventory control within the organization.

Submit
85. (006)  Temporary manpower requirements should NOT last more than

Explanation

Temporary manpower requirements should not last more than 5 years because the term "temporary" implies a short-term need for additional manpower. If the requirement lasts longer than 5 years, it would be more appropriate to consider it as a permanent or long-term need, and therefore, a different solution would need to be implemented to address the workforce requirements.

Submit
86. (001)  Who determines what the control measures will be relating to hazardous reporting?

Explanation

Supervisors determine what the control measures will be relating to hazardous reporting. Supervisors have the responsibility to oversee and manage the safety of their subordinates. They are in a position to assess the risks and hazards present in their work areas and determine appropriate control measures to mitigate those risks. Supervisors have a direct understanding of the work processes and can make informed decisions about the necessary control measures to ensure the safety of their team members.

Submit
87. (006)  Who authorizes IMAs only to support the immediate needs of war or contingency plans for which active Air Force resources are insufficient?

Explanation

MAJCOM, or Major Command, authorizes IMAs (Individual Mobilization Augmentees) only to support the immediate needs of war or contingency plans for which active Air Force resources are insufficient. This means that MAJCOM has the authority to deploy IMAs to provide additional support in times of war or contingency situations when the active Air Force does not have enough resources to meet the demands.

Submit
88. (008)  Who approves NAFI MOAs?

Explanation

The HQ USAF functional manager approves NAFI MOAs. This individual is responsible for overseeing the specific functional area within the Headquarters of the United States Air Force. They have the authority to approve agreements between the Air Force and Non-Appropriated Fund Instrumentalities (NAFIs). The installation commander, MAJCOM commander, and AFSVA do not have the authority to approve NAFI MOAs.

Submit
89. (009)  The product that list people assigned to the unit by either work center of functional allocation code is called the

Explanation

The correct answer is UPMR. UPMR stands for Unit Manning Personnel Roster. It is a product that lists people assigned to the unit by either work center or functional allocation code. This roster helps in keeping track of the personnel assigned to different units and their respective roles or responsibilities within the unit.

Submit
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(001)  Who may use the hazard reporting system to report a...
(213)  The main purpose of garnishing is to
(201)  Who may authorize permanent party officers to eat in the...
(201)  Which of these people is the dining facility built and...
(209)  The food temperature danger zone ranges from
(202)  What agency should be contacted before ordering any meals...
(202)  Which form should be used to record signatures and collect...
(214)  When you’re producing large quantities of food, the MOST...
(205)  Flight meal menus were created, developed and distributed...
(012)  Steps taken within an organization to guard against...
(206)  What is the purpose of AF Form 1038, Food Service...
(218)  When you transfer subsistence between two facilities, each...
(201)  The proportional operating charge, formerly known as the...
(211)  To cook by dry heat in an oven, either covered or...
(217)  Which systems is designed to automate all installation...
(219)  The STORES Website sends an order confirmation via e-mail...
(215)  What paperless system is the only one of its kind within...
(209)  How MUST you treat reconstituted dehydrated food?
(217)  One of the major goals of STORES ordering is for you, the...
(212)  You must limit the amount of food in the pan so it can be...
(204)  Which meal is set as the first meal of the day in the CFS...
(009)  What is the key to classifying a position?
(220)  What is one way vendors most often use to demonstrate...
(206)  What does the FSO use to rate food service operations?
(218)   Within how many hours after delivery, should you...
(003)  Each time an Airman changes duty positions (transfers from...
(207)  How should you chill custards, ream fillings, and other...
(215)  The CFS system is designed for the cashier to use assigned...
(204)  The 14 day menu cycle is developed, published and...
(217)  Who designates, in writing, persons responsible for and...
(007)  Which office maintains central custody of all employees’...
(204)  Practicability means food on the menu that is readily...
(217)  Be sure to thaw pre-breaded seafood no more than 72 hours...
(217)  What type of container should be used to transport or...
(006)  Military personnel appropriation man-days support short...
(001)  What happens with a hazard report after it is validated?
(010)  Which form is maintained on all property outside your span...
(219)  Which reports summarizes headcount and cash collected for...
(218)  Where should the physical inventory count on the day the...
(006)  All MAJCOMs compete for the scarce manpower resources,...
(209)  Cook all beef products, fish, lamb, and raw eggs to order...
(005)  Who identifies training needs upon completion of your...
(205)  Which meal must be eaten within four hours after issue?
(220)  If you cannot resolve a problem with your prime vendor,...
(211)  To coat with crumbs, flour, sugar or corn meal is...
(001)  What should originators of a hazard report do if they are...
(010)  Intrusion detection system (IDS) is a passive alarm to...
(010)  A report of survey is used whenever proper is valued at
(204)  ___% milk should be used as the primary milk.
(213)  When testing for doneness in meats, where is the tip of...
(007)  What do first level supervisors maintain for all employees...
(217)  Thaw frozen leafy vegetables and corn on the cob before...
(009)  The two types of appropriated employees are
(010)  Who is responsible for appointing equipment custodians?
()  Which virus is associated with contaminated water and ice,...
(010)  The degree of security required for resale merchandise...
(006)  The individual ready reserve (IRR) consists of ready...
(007)  The Air Force relies on three types of manpower to do the...
(213)  How can you tell if the meat doneness is rare?
(003)  The _________ or electronic equivalent is a comprehensive...
(005)  Who is required to maintain task qualifications when ...
(217)  The public health inspector reports food found not fit for...
(006)  Approximately how many minutes per day per manpower...
(007)  Career management teams, also referred to as PALACE teams;...
(215)  You must complete the production log
(212)  The key to the production of good food is
(006)  What is the hour requirement during a wartime surge...
(006)  During its recent downsizing phase, the Air force has...
(219)  Who must run the Transfer Reconciliation report to ensure...
(007)  Which form is used to document the fact that a civilian...
(219)  Which report’s purpose is to detect usage of an item...
(217)  When should receipts be posted to the storeroom records?
(009)  A computer product that lists unit work force requirements...
(217)  What action does storeroom personnel take to acknowledge...
(202)  Who provides the mission support group commander with a...
(010)  The report of Survey is prepared in an original and how...
(215)  Air Force dining operations were ranked ___ in size among...
(002)  What document serves as an additional training tool that...
(006)  _________ functional managers develop manpower standards...
(217)  What form is used to report food that does not meet...
(217)  Preparation of the UMR (original and three copies) is a...
(008)  Which category of activity continues to receive APF...
(220)  What is a quick reference to what items on the DSCP...
(218)  What type of inventories are taken weekly and at the close...
(006)  Temporary manpower requirements should NOT last more than
(001)  Who determines what the control measures will be relating...
(006)  Who authorizes IMAs only to support the immediate needs of...
(008)  Who approves NAFI MOAs?
(009)  The product that list people assigned to the unit by...
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