3M071A Mix Ure/Self Test

89 Questions | Total Attempts: 406

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3M071A Mix Ure/Self Test - Quiz

09/03 Edit code 05


Questions and Answers
  • 1. 
    (005)  Who is required to maintain task qualifications when  conducting training?
    • A. 

      Trainee

    • B. 

      Trainer

    • C. 

      Supervisor

    • D. 

      Task certifier

  • 2. 
    (001)  Who may use the hazard reporting system to report a hazard?
    • A. 

      Military personnel

    • B. 

      APF and NAF personnel

    • C. 

      Contractors

    • D. 

      Any and all personnel

  • 3. 
    (001)  What happens with a hazard report after it is validated?
    • A. 

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

    • B. 

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

    • C. 

      The Base Safety Office files the report

    • D. 

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

  • 4. 
    (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.
    • A. 

      Congress

    • B. 

      DoD

    • C. 

      USAF

    • D. 

      Joint Chiefs of Staff

  • 5. 
    (201)  Which of these people is the dining facility built and operated to support?              
    • A. 

      Civilians and retirees.

    • B. 

      Single permanent party offices.

    • C. 

      Single enlisted members living off base.

    • D. 

      Enlisted members living in the dormitories.

  • 6. 
    (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.
    • A. 

      Quadrupled

    • B. 

      Tripled

    • C. 

      Doubled

    • D. 

      Stayed the same

  • 7. 
    (007)  The Air Force relies on three types of manpower to do the work required for its mission, which are
    • A. 

      Military, contractors and NAF employees

    • B. 

      Military, in-service civilians and contractors

    • C. 

      Military, in-service civilians and in-service contractors

    • D. 

      Military, selected service civilians and in-service contractors

  • 8. 
    (217)  Thaw frozen leafy vegetables and corn on the cob before cooking.
    • A. 

      True

    • B. 

      False

  • 9. 
    (201)  Who may authorize permanent party officers to eat in the enlisted dining facility?
    • A. 

      Their squadron commander.

    • B. 

      Installation commander.

    • C. 

      Dining facility manager.

    • D. 

      Services commander.

  • 10. 
    (204)  ___% milk should be used as the primary milk.
    • A. 

      1

    • B. 

      2

    • C. 

      5

    • D. 

      100 or whole milk

  • 11. 
    (206)  What does the FSO use to rate food service operations?
    • A. 

      A locally developed EXCEL spreadsheet

    • B. 

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

    • C. 

      AETC Form 1038

    • D. 

      AF Form 1038

  • 12. 
    (009)  The product that list people assigned to the unit by either work center of functional allocation code is called the
    • A. 

      UMPR

    • B. 

      UPMR

    • C. 

      UMD

    • D. 

      UDM

  • 13. 
    (009)  What is the key to classifying a position?
    • A. 

      The personnel classifier

    • B. 

      The HRO Chief

    • C. 

      AFPC

    • D. 

      The position description

  • 14. 
    (209)  Cook all beef products, fish, lamb, and raw eggs to order to an internal temperature of 145 degrees for how long?
    • A. 

      4 minutes

    • B. 

      2 minutes

    • C. 

      30 seconds

    • D. 

      15 seconds

  • 15. 
    (211)  To cook by dry heat in an oven, either covered or uncovered is considered
    • A. 

      Broiling

    • B. 

      Braising

    • C. 

      Baking

    • D. 

      Sealing

  • 16. 
    (213)  When testing for doneness in meats, where is the tip of the thermometer inserted? 
    • A. 

      In the center of the meat.

    • B. 

      In the center of the meat at its thickest point.

    • C. 

      Nearest the center of the meat and not touching the bone.

    • D. 

      Nearest the center of the meat and touching the bone.

  • 17. 
    (213)  How can you tell if the meat doneness is rare?
    • A. 

      There are no meat juices with a temp of 150 degrees

    • B. 

      Meat juices are brown with a temp of 175 degrees

    • C. 

      Meat juices are light red with a temp of 130 degrees

    • D. 

      Meat juices are dark red with a temp of 130 degrees

  • 18. 
    (204)  The 14 day menu cycle is developed, published and distributed _______ by _________.
    • A. 

      Every 14 days, MAJCOM

    • B. 

      Every 28 days, Food Service Officer

    • C. 

      Annually, MAJCOM/SVOHF

    • D. 

      Annually, HQ AFSVA/SVOHF

  • 19. 
    (007)  Which form is used to document the fact that a civilian employee accepts EE conditions of employment?
    • A. 

      DD Form 2365, DOD Civilian Employees Overseas EE Positions

    • B. 

      AF Form 2305, Emergency Essential Civilian Declaration

    • C. 

      SF 2563, DOD Civilian Employees EE Positions Declaration

    • D. 

      None of the above

  • 20. 
    (007)  Career management teams, also referred to as PALACE teams; manage which programs for their particular functional area?
    • A. 

      Position progression

    • B. 

      Career

    • C. 

      Overseas assignments

    • D. 

      Formal training

  • 21. 
    (202)  What agency should be contacted before ordering any meals ready to eat (MRE)?
    • A. 

      Defense Finance and Accounting Service (DFAS)

    • B. 

      HQ USAF Training

    • C. 

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

    • D. 

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

  • 22. 
    (217)  Be sure to thaw pre-breaded seafood no more than 72 hours before cooking them.
    • A. 

      True

    • B. 

      False

  • 23. 
    (206)  What is the purpose of AF Form 1038, Food Service Evaluation Record?
    • A. 

      Gauges the level of effectiveness in your dining facility operation.

    • B. 

      Gauges the level of dependable equipment and personnel.

    • C. 

      Eliminates the effectiveness of the quality assurance evaluator (QAE)

    • D. 

      Eliminates complaints.

  • 24. 
    (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.
    • A. 

      STEP

    • B. 

      STS

    • C. 

      CFETP

    • D. 

      AFTR

  • 25. 
    (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.
    • A. 

      Initial orientation

    • B. 

      Initial evaluation

    • C. 

      Instructional evaluation

    • D. 

      None of the above

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