3M071A, Vol 2, Ec 06

60 Questions | Total Attempts: 169

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Food Quizzes & Trivia

3M071A, 02, 1108, EC06 Food Service


Questions and Answers
  • 1. 
    Who is solely responsible for drawing and returning subsistence after each meal period?
    • A. 

      Line cook

    • B. 

      Senior cook

    • C. 

      Grill cook

    • D. 

      Server.

  • 2. 
    When does the shift leader review the waste log to make sure all waste is authorized?
    • A. 

      Before each meal

    • B. 

      Before it is processed

    • C. 

      After each meal

    • D. 

      After it is processed

  • 3. 
    Normally, who are primary users of the dining hall
    • A. 

      Civilian employees

    • B. 

      Retirees

    • C. 

      Officers.

    • D. 

      Enlisted members.

  • 4. 
    Who is the approval authority for civilians and officers to use the dining facility?
    • A. 

      Force support squadron commander

    • B. 

      Wing commander

    • C. 

      Group commander

    • D. 

      Installation commander

  • 5. 
    When are Department of Defense (DOD) meal rates published?
    • A. 

      Bi-monthly

    • B. 

      Monthly.

    • C. 

      Semiannually.

    • D. 

      Annually.

  • 6. 
    Which items are not purchased with a proportional charge for meals?
    • A. 

      Food.

    • B. 

      Supplies.

    • C. 

      Cups.

    • D. 

      Paper plates

  • 7. 
    What is the primary milk used in dining facilities?
    • A. 

      Whole.

    • B. 

      Skim.

    • C. 

      2%.

    • D. 

      1%.

  • 8. 
    What is the minimum number of fresh fruit that must be available during the lunch and dinner meals?
    • A. 

      8

    • B. 

      6

    • C. 

      4

    • D. 

      2

  • 9. 
    Who or what agency is the approval authority for adding new items to the AF Core Catalog.
    • A. 

      HQ AETC

    • B. 

      HQ AFSVA

    • C. 

      Installation commander

    • D. 

      Force support squadron commander

  • 10. 
    Which management tool is used as guidance for flight meal preparation and service?
    • A. 

      Air Force Corporate Food Service Recipe System Menu Preface

    • B. 

      Dining Facility Managers’ Guide

    • C. 

      Production log

    • D. 

      Waste log

  • 11. 
    Bite size meals are consumed by aircrews wearing what?
    • A. 

      Helmets.

    • B. 

      FLAK vests

    • C. 

      Oxygen masks.

    • D. 

      Flight suits.

  • 12. 
    A high-protein, low residue meal would not be given to aircrew because of the
    • A. 

      Lack of equipment for meal preparation

    • B. 

      Space restrictions aboard the aircraft

    • C. 

      Use of a pressure suit by aircrew

    • D. 

      Flight lasting only four hours

  • 13. 
    Transportation working capital industrial fund (TWCF) funds are used to provide what to passengers?
    • A. 

      Pillow and blanket during flight

    • B. 

      Complimentary snacks and beverages

    • C. 

      An additional small flight meal

    • D. 

      Choice of large or frozen flight meal

  • 14. 
    How often does the United States Air Force (USAF) amended food code require self inspections of dining facilities to be done?
    • A. 

      Daily

    • B. 

      Weekly.

    • C. 

      Monthly.

    • D. 

      Periodic.

  • 15. 
    Where is the primary location/source for on-base catering?
    • A. 

      Dining facilities.

    • B. 

      Snack bar

    • C. 

      BX/PX

    • D. 

      AF Clubs.

  • 16. 
    Who is the approval authority to allow civilians access to the dining facility during emergency situation?
    • A. 

      Food service officer

    • B. 

      Dining facility manager

    • C. 

      Installation commander

    • D. 

      Force support squadron commander

  • 17. 
    Who is the clearance authority for food service personnel to return to food operation after an illness?
    • A. 

      Medical doctor

    • B. 

      Nursing aid

    • C. 

      Shift leader

    • D. 

      Force support squadron commander

  • 18. 
    When sanitizing serving line equipment, when must personnel clean cutting boards?
    • A. 

      Before meal preparation

    • B. 

      After meal preparation.

    • C. 

      After each use of the item

    • D. 

      Before the meal ends

  • 19. 
    When sanitizing dining room equipment, personnel must clean beverage dispensers
    • A. 

      Before meal preparation

    • B. 

      After meal preparation

    • C. 

      Weekly as part of sanitation checklist

    • D. 

      Daily.

  • 20. 
    Individuals can contract a communicable disease by
    • A. 

      Coming into contact with healthy individuals

    • B. 

      Consuming overcooked meats and vegetables

    • C. 

      Handling raw meats and vegetables.

    • D. 

      Consuming undercooked meats

  • 21. 
    What is the minimal safe internal cooking temperature for cooked poultry and stuffed meats and stuffing?
    • A. 

      165ºF

    • B. 

      155ºF.

    • C. 

      145ºF.

    • D. 

      130ºF

  • 22. 
    The hazard analysis and critical control point (HACCP) plan must include a training plan for whom?
    • A. 

      Employee and supervisors

    • B. 

      Supervisors and management

    • C. 

      Supervisors and commanders

    • D. 

      Prime Vendor personnel and new employees

  • 23. 
    The continuous preparation of food in successive steps during the entire serving period is called
    • A. 

      Progressive cookery

    • B. 

      Batch preparation

    • C. 

      Braise

    • D. 

      Pan broil

  • 24. 
    The term for a predetermined quantity or number of servings of food that is to be prepared at selected time intervals is
    • A. 

      Progressive cookery

    • B. 

      Batch preparation

    • C. 

      Braise.

    • D. 

      Pan broil

  • 25. 
    Sauté literally means what?
    • A. 

      Jump

    • B. 

      Brown

    • C. 

      Braise

    • D. 

      Bake

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