3M071A Mix Ure/Self Test
09/03 Edit code 05
- 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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