CDC A3m071 Services Craftsman - Volume 2. Food Service And Fitness

50 Questions | Total Attempts: 159

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Air Force Quizzes & Trivia

Questions and Answers
  • 1. 
    How often does the United States Air Force (USAF) amended food code require us to conduct self-inspections of dining facilities?
    • A. 

      Daily.

    • B. 

      Weekly.

    • C. 

      Monthly.

    • D. 

      Periodic

  • 2. 
    You must file and keep self-inspection records for at least?
    • A. 

      1 month

    • B. 

      3 months.

    • C. 

      6 months.

    • D. 

      12 months.

  • 3. 
    Who is solely responsible for drawing and returning subsistence after each meal period?
    • A. 

      Line server.

    • B. 

      Senior cook.

    • C. 

      Grill cook.

    • D. 

      Server.

  • 4. 
    Which log does the shift leader review throughout the day to determine why a cashier used the misc register key?
    • A. 

      Cashiers misc.

    • B. 

      Waste.

    • C. 

      Production.

    • D. 

      Thaw.

  • 5. 
    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.

  • 6. 
    One of your shift leader duties is to take food temperatures during your shift every?
    • A. 

      30 to 45 minutes.

    • B. 

      35 to 50 minutes.

    • C. 

      40 to 55 minutes.

    • D. 

      45 to 60 minutes.

  • 7. 
    What percent of collected surcharge money is disbursed to military personnel appropriation?
    • A. 

      25.

    • B. 

      50.

    • C. 

      75.

    • D. 

      100.

  • 8. 
    Success of your operation is dependent upon and based upon the satisfaction of?
    • A. 

      Patrons.

    • B. 

      Staff.

    • C. 

      Public health.

    • D. 

      Senior leadership.

  • 9. 
    Who approves contingency and wartime inventory levels?
    • A. 

      Force support squadron (FSS) commander.

    • B. 

      Installation commander.

    • C. 

      Headquarters Air Force Personnel Center/Food and Beverage (HQ AFPC/SVOFA).

    • D. 

      HQ AF/A1S

  • 10. 
    The thaw report is based on?
    • A. 

      Menus showing in corporate food service (CFS).

    • B. 

      Menus showing on production log.

    • C. 

      Items showing on catalog.

    • D. 

      Items showing on subsistence order.

  • 11. 
    When must the storeroom clerk conduct the physical inventory?
    • A. 

      Daily.

    • B. 

      Weekly.

    • C. 

      When receiving orders.

    • D. 

      When a variance occurs.

  • 12. 
    When is end of fiscal year (FY) inventory conducted?
    • A. 

      30 September.

    • B. 

      30 October.

    • C. 

      30 November.

    • D. 

      30 December.

  • 13. 
    If the amount is not excessive, where is medically condemned food documented once removed from inventory?
    • A. 

      Waste log.

    • B. 

      Production log.

    • C. 

      Inventory control.

    • D. 

      Adjustment entry.

  • 14. 
    Who approves transfers of excess meals, ready to eat (MRE)?
    • A. 

      Food service section chief (FSSC).

    • B. 

      Unit commander.

    • C. 

      Military public health.

    • D. 

      Headquarters Air Force Personnel Center/Food and Beverage (HQ AFPC/SVOFA).

  • 15. 
    To identify errors, compare the sales and cost report and production log with the?
    • A. 

      Waste log.

    • B. 

      Cashiers miscellaneous log.

    • C. 

      Inventory count worksheet.

    • D. 

      Food facility evaluation checklist.

  • 16. 
    You can print a receipt from Subsistence Total Ordering and Receipt Electronic System (STORES) after?
    • A. 

      Order placement.

    • B. 

      Order delivery.

    • C. 

      Signing for the order.

    • D. 

      Transmitting the order.

  • 17. 
    Who must initial on the original delivery invoice on any shortages or errors?
    • A. 

      Storeroom personnel and food service section chief (FSSC).

    • B. 

      Accountant and FSSC.

    • C. 

      Storeroom personnel and driver.

    • D. 

      Accountant and driver.

  • 18. 
    What is not a principle when importing and reconciling catalog items?
    • A. 

      View the event log after a catalog imports.

    • B. 

      Some items are "nested" to the same inventory.

    • C. 

      Link and unlink any inactive items.

    • D. 

      Print catalog once a month.

  • 19. 
    Storeroom personnel must download the updated vendor catalog every?
    • A. 

      Monday.

    • B. 

      Wednesday.

    • C. 

      Friday.

    • D. 

      Sunday.

  • 20. 
    Which system is designed to automate many of the routine tasks performed in the dining facility?
    • A. 

      Point of Sale (POS) System.

    • B. 

      Prime Vendor (PV) Program.

    • C. 

      Air Force Corporate Food Service Recipe System.

    • D. 

      Subsistence Total Ordering and Receipt Electronic System (STORES)

  • 21. 
    The Subsistence Total Ordering and Receipt Electronic System (STORES) sends an electronic data interchange (EDI) transaction to?
    • A. 

      The Vendor and Defense Logistics Agency (DLA).

    • B. 

      Department of Defense (DOD) food customers.

    • C. 

      The vendor and DOD food customers.

    • D. 

      Any government computer.

  • 22. 
    Who designates, in writing, persons responsible for and having access to the storeroom?
    • A. 

      Storeroom Manager.

    • B. 

      Dining Facility Manager.

    • C. 

      Food Service Officer.

    • D. 

      Squadron Commander

  • 23. 
    When should hazards be identified in the food and water (FW) distribution systems?
    • A. 

      When receiving.

    • B. 

      When ordering.

    • C. 

      At each step.

    • D. 

      At weekly inventory.

  • 24. 
    Under the food and water (FW) program, the goal is optimal security?
    • A. 

      In a cost effective manner.

    • B. 

      At any cost.

    • C. 

      To minimize vulnerability.

    • D. 

      To enhance force protection (FP).

  • 25. 
    During the 30-day probationary period, new employees should be placed on?
    • A. 

      Day shift.

    • B. 

      Swing shift.

    • C. 

      Night shifts.

    • D. 

      Weekend shifts.

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