Services Chap 2 50 - 100
- 1.
WHEN SHOULD THE PRODUCTION LOG BE COMPLETED?
- A.
DURING A BREAK
- B.
AFTER EACH MEAL
- C.
BEFORE EACH MEAL
- D.
AT THE CLOSE OF BUSINESS
Correct Answer
C. BEFORE EACH MEAL -
- 2.
AT A MINIMUM, HOW LONG BEFORE THE OPEN OF BUSINESS SHOULD OVERRIDES BE CONDUCTED?
- A.
ANYTIME BEFORE THE MEAL
- B.
30 MINUTES
- C.
2 HOURS
- D.
1 HOUR
Correct Answer
D. 1 HOUR -
- 3.
WHEN DO YOU NOT NEED TO COMPLETE THE DAILY WASTE LOG?
- A.
AT THE END OF EACH MEAL
- B.
AT THE CLOSE OF BUSINESS
- C.
BEFORE THE LAST MEAL IS SERVED
- D.
BEFORE PERFORMING THE END-OF-DAY FUNCTIONS
Correct Answer
C. BEFORE THE LAST MEAL IS SERVED -
- 4.
WHERE SHOULD YOU PLACE THE WASTE LOG?
- A.
THE STOREROOM
- B.
A CENTRAL LOCATION
- C.
THE MANAGERS OFFICE
- D.
THE SHIFT LEADERS POCKET
Correct Answer
B. A CENTRAL LOCATION -
- 5.
HOW OFTEN SHOULD THE CASHIER'S MISCELLANEOUS LOG BE CHECKED?
- A.
ONCE A DAY
- B.
ONCE A MEAL
- C.
THROUGHOUT THE DAY
- D.
THROUGHOUT THE MEAL
Correct Answer
C. THROUGHOUT THE DAY -
- 6.
WHAT SHOULD BE ATTACHED TO THE PRODUCTION LOG DAILY?
- A.
CASHIERS MISCELLANEOUS REPORT
- B.
CASHIERS MISCELLANEOUS LOG
- C.
SHIFT LEADER CHECKLIST
- D.
SANITATION CHECKLIST
Correct Answer
B. CASHIERS MISCELLANEOUS LOG -
- 7.
WHICH SECTION OF THE CORPORATE FOOD SERVICE (CFS) RECIPE SYSTEM SHOWS THE REFERENCE THAT SUPPORT THE MAIN RECIPE?
- A.
A
- B.
B
- C.
C
- D.
D
Correct Answer
C. C -
- 8.
WHAT INFORMATION DOES THE POINT OF SALES (POS) SYSTEM TRACK?
- A.
TRENDS AND CUSTOMERS DESIRES USING A SELECTION RATIO CONCEPT
- B.
INGREDIENTS AND NUTRITIONAL INFORMATION FOR EACH RECIPE
- C.
NAME OF ALL SHIFT WORKERS AND THE ITEMS PREPARED
- D.
NUMBER OF PORTIONS AND PORTIONS SIZES TO PREPARE
Correct Answer
A. TRENDS AND CUSTOMERS DESIRES USING A SELECTION RATIO CONCEPT -
- 9.
WHAT IS THE MOST DYNAMIC USER INTERFACE OF THE POINT OF SALES SYSTEM?
- A.
THERMAL PRINTER
- B.
DIGITAL POLE DISPLAY
- C.
TOUCH SCREEN TERMINAL
- D.
IDENTIFICATION CARD (ID) READER
Correct Answer
D. IDENTIFICATION CARD (ID) READER -
- 10.
WHAT IS THE FIRST STEP TO MANUALLY CONVERTING A RECIPE TO A SPECIFIC NUMBER OF PORTIONS?
- A.
BREAK DOWN THE INGRIEDIENTS INTO WEIGHTS AND MEASURES
- B.
BREAK DOWN THE INGRIEDIENTS FROM DECIMALS TO FRACTIONS
- C.
OBTAIN A WORKING FACTOR BY DIVIDING THE PORTIONS BY 100
- D.
OBTAIN A WORKING FACTOR BY MULTIPLYING THE PORTIONS BY 100
Correct Answer
C. OBTAIN A WORKING FACTOR BY DIVIDING THE PORTIONS BY 100 -
- 11.
POTATOES SHOULD BE CONSIDERED A "WEIGHT" IN A RECIPE BECAUSE POTATOES CAN BE
- A.
WEIGHED ON A SCALE
- B.
MEASURED WITH A SPOON
- C.
COOKED WITH THE SKIN ON
- D.
MEASURED IN A MEASURING CUP
Correct Answer
A. WEIGHED ON A SCALE -
- 12.
WHAT IS THE EQUIVALENT OF ONE GALLON
- A.
2 PINTS
- B.
4 PINTS
- C.
2 QUARTS
- D.
4 QUARTS
Correct Answer
D. 4 QUARTS -
- 13.
HOW MANY TABLESPOONS ARE IN ONE CUP
- A.
4
- B.
16
- C.
32
- D.
48
Correct Answer
B. 16 -
- 14.
THE SUBSISTENCE TOTAL ORDERING AND RECEIPT ELECTRONIC SYSTEM (STORES) WAS DESIGNED TO
- A.
REPLACE THE MANUAL ORDERING PROCESS
- B.
ENSURE SUBSISTENCE DELIVERY WITHIN 48 HOURS
- C.
DELIVER BRAND-NAME SUBSISTENCE TO AIR FORCE DINING FACILITIES
- D.
AUTOMATE ALL INSTALLATION-LEVEL SUBSISTENCE ORDERING AND RECEIPTING
Correct Answer
D. AUTOMATE ALL INSTALLATION-LEVEL SUBSISTENCE ORDERING AND RECEIPTING -
- 15.
WHO SOULD INITIAL THE DELIVERY TICKET TO ACKNOWLEDGE THE CHANGES IF SUBSISTENCE HAS BEEN ADDED OR DELETED?
- A.
SHIFT LEADER
- B.
DINING FACILITY MANAGER
- C.
FOOD SERVICE OFFICER (FSO)
- D.
RESPONSIBLE STOREROOM PERSONNEL
Correct Answer
D. RESPONSIBLE STOREROOM PERSONNEL -
- 16.
WHAT IS A TOOL TO HELP YOU IMPROVE THE QUALITY OF SUBSITENCE RECEIVED BY HIGHLIGHTING PROBLEMS WITH SUBSISTENCE RECEIVED?
- A.
CORPORATE FOOD SERVICE (CFS)
- B.
CUSTOMER COMPLAINT REPORT (CCR)
- C.
UNSATISFACTORY MATERIAL REPORT (UMR)
- D.
UNSATISFACTORY SUBSISTENCE REPORT (USR)
Correct Answer
C. UNSATISFACTORY MATERIAL REPORT (UMR) -
- 17.
AT WHAT TEMPERATUES MUST FRESH MEATS AND POULTRY BE STORED?
- A.
32-36 F
- B.
36-40 F
- C.
38-42 F
- D.
40-44 F
Correct Answer
A. 32-36 F -
- 18.
WHAT IS TE USE OF A GALVANZED CONTAINER IN THE DINING FACILITY?
- A.
MAKING COFFEE
- B.
STORING DRY FOODS
- C.
MIXING LEMONADE
- D.
MARINATING CHICKEN
Correct Answer
B. STORING DRY FOODS -
- 19.
HOW MANY INCHES ABOVE THE FLOOR SHOULD YOU STORE SEMIPERISHABLE SUBSISTENCE?
- A.
4
- B.
6
- C.
8
- D.
12
Correct Answer
B. 6 -
- 20.
WHERE SHOULD OLDER SUBSISTENCE ITEMS BE STORED?
- A.
FRONT OF THE SHELVES
- B.
BACK OF THE SHELVES
- C.
IN THE FREEZER
- D.
ON THE FLOOR
Correct Answer
A. FRONT OF THE SHELVES -
- 21.
WHICH FROZEN VEGETABLES SHOULD BE THAWED BEFORE COOKING?
- A.
CORN ON THE COB AND LEAFY VEGATABLES
- B.
GREEN BEANS AND CORN ON THE COB
- C.
LIMA BEANS AND PEAS
- D.
SPINACH AND PEAS
Correct Answer
A. CORN ON THE COB AND LEAFY VEGATABLES -
- 22.
WHEN SHOULD FROZEN, PRE-BREADED SEAFOOD BE THAWED?
- A.
NEVER
- B.
BEFORE FRYING IN THE FRYER
- C.
BEFORE BAKING IN THE OVEN
- D.
AT LEAST 24 HOURS PRIOR TO COOKING
Correct Answer
A. NEVER -
- 23.
WHEN ARE INTERNAL PHYSICAL INVENTORIES CONDUCTED?
- A.
AT THE END OF THE LAST CALENDAR DAY EACH MONTH, AND SEMI-ANNUALLY.
- B.
WEEKLY, AND AT THE END OF THE LAST CALENDAR DAY EACH MONTH
- C.
DAILEY AT THE END OF THE DAY, AND SEMI-ANNUALLY
- D.
DAILY AT THE END OF THE DAY, AND WEEKLY
Correct Answer
B. WEEKLY, AND AT THE END OF THE LAST CALENDAR DAY EACH MONTH -
- 24.
WHO DETERMINES WHETHER A SPECIAL INVENTORY IS TAKEN AT ANY OTHER TIME DURING THE MONTH?
- A.
SHIFT LEADER
- B.
PUBLIC HEALTH
- C.
CIVIL ENGINEERS
- D.
FOOD SERVICE OFFICER OR FOOD SERVICE SECTION CHIEF (FSO/FSSC)
Correct Answer
D. FOOD SERVICE OFFICER OR FOOD SERVICE SECTION CHIEF (FSO/FSSC) -
- 25.
WHAT IS USED TO RECORD THE PHYSICAL INVENTORY COUNT ON THE DAY THE INVENTORY IS TAKEN?
- A.
SUBSISTENCE TRACKING FORM
- B.
INVENTORY COUNT SHEET
- C.
PRODUCTION LOG
- D.
WASTE LOG
Correct Answer
B. INVENTORY COUNT SHEET -
- 26.
WHO CONDUCTS A FULL INVENTORY AT THE END OF THE FISCAL YEAR?
- A.
SERVICES COMMANDER
- B.
NON-FOOD SERVICE PERSONNEL
- C.
STOREROOM CLERK
- D.
SERVICES SHIFT LEADER
Correct Answer
B. NON-FOOD SERVICE PERSONNEL -
- 27.
ONCE THE FISCAL YEAR INVENTORY IS CONDUCTED, WHO ENTERS THE COUNTS INTO THE CORPORATE FOOD SERVICE (CFS) SYSTEM (PHYSICAL COUNT ENTRY)
- A.
SHIFT WORKERS
- B.
STOREROOM PERSONNEL
- C.
DISINTERESTED PERSONNEL
- D.
DINING FACILITY MANAGER
Correct Answer
B. STOREROOM PERSONNEL -
- 28.
IN NON-AUTOMATED FACILITIES, WHAT IS UDER FOR ALL TRANSFERS?
- A.
AF FORM 3516, FOOD SERVICE INVENTORY TRANSFER RECEIPT
- B.
AF FORM 3514, INVENTORY COUNT WORKSHEET
- C.
TRANSFER RECONCILIATION REPORT
- D.
TRANSFER HISTORY REPORT
Correct Answer
A. AF FORM 3516, FOOD SERVICE INVENTORY TRANSFER RECEIPT -
- 29.
WHAT IS USED TO RECORD DIFFERENCES BETWEEN THE FACILITY'S PHYSICAL INVENTORY AND ITS ON HAND SUMMARY?
- A.
WASTE LOG
- B.
EDIT COUNT ENTRY
- C.
PHYSICAL COUNT ENTRY
- D.
SUBSISTENCE TOTAL ORDERING AND RECEIPT ELECTRONIC SYSTEM (STORES)RECEIPT
Correct Answer
C. PHYSICAL COUNT ENTRY -
- 30.
WHAT IS THE NUMBER ONE RULE FOR A STOREROOM CLERK?
- A.
SIGN FOR ALL SUBSISTENCE SCHEDULED FOR DELIVERY
- B.
SIGN ONLY FOR WHAT YOU ACTUALLY RECEIVE
- C.
ASSIST THE SHIFT AS NEEDED
- D.
ARRIVE AT WORK ON TIME
Correct Answer
B. SIGN ONLY FOR WHAT YOU ACTUALLY RECEIVE -
- 31.
WHEN CAN YOU PRINT A RECEIPT FOR EACH ORDER YOU PLACE?
- A.
AT ANY TIME
- B.
FIRST THING THE NEXT BUSINESS DAY
- C.
24 HOURS BEFORE SCHEDULED DELIVERY
- D.
AFTER THE ORDER HAS BEEN TRANSMITTED TO THE SUBSISTENCE TOTAL ORDERING AND RECEIPT ELECTRONIC SYSTEM (STORES)
Correct Answer
D. AFTER THE ORDER HAS BEEN TRANSMITTED TO THE SUBSISTENCE TOTAL ORDERING AND RECEIPT ELECTRONIC SYSTEM (STORES) -
- 32.
WHAT IS USED AS THE PRIMARY WARTIME MENU IN THE AIR FORCE
- A.
C-RATIONS
- B.
K-RATIONS
- C.
MEALS READY-TO-EAT (MRE)
- D.
UNITIZED GROUP RAATIONS (UGR)
Correct Answer
D. UNITIZED GROUP RAATIONS (UGR) -
- 33.
HOW MUCH LEAD TIME IS NEEDED BY THE DEFENSE SUPPLY CENTER PHILADEPHIA (DSCP) FOR DELIVERY OF WARTIME MENU'S?
- A.
45 DAYS
- B.
30 DAYS
- C.
48 HOURS
- D.
24 HOURS
Correct Answer
B. 30 DAYS -
- 34.
ONCE APPROVED OPERATIONAL RATIONS ORDERS ARE SENT TO WHAT AGENCY
- A.
DEFENSE FINANCE AND ACCOUNTING SERVICE (DFAS)
- B.
DEFENSE SUPPLY CENTER PHILADELPHIA (DSCP)
- C.
DEFENSE LOGISTICS AGENCY (DLA)
- D.
MAJOR COMMAND (MAJCOM)
Correct Answer
B. DEFENSE SUPPLY CENTER PHILADELPHIA (DSCP) -
- 35.
HOW OFTEN SHOULD THE ACCOUNTANT PRINT A TRANSFER RECONCILIATION REPORT?
- A.
DAILY
- B.
WEEKLY
- C.
MONTHLY
- D.
ANNUALLY
Correct Answer
A. DAILY -
- 36.
ONCE THE CASH RECONCIIATION REPORT IS PRINTED, TO WHAT IS IT ATTACHED?
- A.
AF FOOD SERVICE PRODUCTION LOG
- B.
AF FOOD SERVICE DINING FACILITY RECEIPT
- C.
AF FORM 1131, CASH COLLECTION VOUCHER
- D.
DD FORM 1131, CASH COLLECTION VOUCHER
Correct Answer
D. DD FORM 1131, CASH COLLECTION VOUCHER -
- 37.
ONCE TRANSACTIONS ARE PROCESSED, IN WHAT JOURNAL CAN THE ASSOCIATED INFORMATION BE FOUND?
- A.
SALES
- B.
HISTORY
- C.
SALES OFFSET
- D.
TRANSACTION
Correct Answer
B. HISTORY -
- 38.
IN ORDER TO PRINT A RECORD OF PROCESSED PURCHASES AND TRANSACTIONS FOR A GIVEN INVENTORY PERIOD, WHICH JOURNAL WOULD BE PRINTED?
- A.
PURCHASE HISTORY
- B.
INVENTORY HISTORY
- C.
SALES OFFSET HISTORY
- D.
TRANSACTION HISTORY
Correct Answer
A. PURCHASE HISTORY -
- 39.
WHICH FORM ACCOUNTS FOR SIGNATURES RECORDS ON THE AF FORM 79 , CASH COLLECTION RECORD (STORAGE SAFEGUARD FORM)
- A.
AF FORM 1119-1, FIELD FEEDING MONTHLY MONETARY RECORD
- B.
AF FORM 1254, REGISTER OF CASH COLLECTION SHEETS
- C.
AF FORM 1305, RECEIPT FOR TRANSFER OF CASH AND VOUCHERS
- D.
DD FORM 1131, CASH COLLECTION VOUCHER
Correct Answer
B. AF FORM 1254, REGISTER OF CASH COLLECTION SHEETS -
- 40.
WHICH IS NOT A ROLE OF THE PRIME VENDOR (PV) ACCOUNT REPRESENATIVE
- A.
ENSURES INFORMATION IS CURRENT AND CONSTANT
- B.
DEVELOPS REQUIREMENTS FOR CATALOGING
- C.
APPROVES ITEMS FOR USE IN FACILITIES
- D.
APPROVES ALL SUBSISTENCE ORDERS
Correct Answer
D. APPROVES ALL SUBSISTENCE ORDERS -
- 41.
HOW SOON AFTER PLACING A PRIME VENDOR (PV) ORDER WILL THE SUBSITENCE BE RECEIVED
- A.
24 HOURS
- B.
48 HOURS
- C.
1 WEEK
- D.
12 DAYS
Correct Answer
B. 48 HOURS -
- 42.
TO WHOM DO YOU SPEAK TO FIRST IF YOU ARE HAVING PROBLEMS WITH THE QUALITY OR TIMELINESS OF FOOD DELIVERIES
- A.
DEFENSE SUPPLY CENTER PHILADELPHIA (DSCP) MANAGER
- B.
MAJOR COMMAND (MAJCOM)REP
- C.
FOOD SERVICE OFFICER (FSO)
- D.
PRIME VENDOR (PV)
Correct Answer
D. PRIME VENDOR (PV) -
- 43.
WHAT IS ONE WAY VENDORS MOST OFTEN USE TO DEMONSTRATE THEIR NEW PRODUCTS
- A.
SENDING FREE SAMPLES
- B.
CONDUCTING LOCAL FOOD SHOWS
- C.
SENDING VIDEOS OF PREPARATION
- D.
DISTRIBUTING BROCHURES AND PAMPHLETS
Correct Answer
B. CONDUCTING LOCAL FOOD SHOWS -
- 44.
TO VERIFY THAT YOU CAN USE NEW, INNOVATIVE PRODUCTS NOT IN THE AIR FORCE CORE CATALOG, YOU SHOULD CONTACT
- A.
THE PRIME VENDOR (PV) ACCOUNT REPRESENTATIVE
- B.
THE FOOD SERVICE SUPERINTENDENT
- C.
HQ AIR FORCE SERVICES AGENCY (AFSVA)
- D.
THE PRIME VEENDOR (PV)
Correct Answer
C. HQ AIR FORCE SERVICES AGENCY (AFSVA) -
- 45.
THE STOREROOM MANAGER, DINING FACILITY MANAGER, AND FOOD SERVICE ACCOUNTANT MUST REVIEW ALL PRIME VENDOR (PV) ORDERS BY WHEN
- A.
ONE WEEK BEFORE THE ORDER IS SENT
- B.
THE BUSINESS DAY THE ORDER IS RECEIVED
- C.
CLOSE OF BUSINESS THE DAY AFTER THE ORDER IS SENT
- D.
CLOSE OF BUSINESS THE DAY BEFORE THE ORDER IS SENT
Correct Answer
D. CLOSE OF BUSINESS THE DAY BEFORE THE ORDER IS SENT -
- 46.
FOOD ORDERS SHOULD BE SENT TWO DUTY DAYS BEFORE THE REQUIRED DELIVERY DATE TO ENSURE
- A.
THE VENDOR HAS TIME TO FILL YOUR ORDERS
- B.
MANUAL ORDERING IS DONE IN THE EVENT THE COMPUTERS ARE INOPERABLE
- C.
THE STOCKROOM PERSONNEL HAVE ROOM TO STORE THE ITMES UPON RECEIPT
- D.
ALTERNATIVE MEANS OF DELIVERY ARE AVAILABLE IN CASE A NATURAL DISASTER OCCURS
Correct Answer
A. THE VENDOR HAS TIME TO FILL YOUR ORDERS -
- 47.
WITHIN 24 HOURS AFTER AN ORDER IS RECEIVED, THE STOREROOM MANAGER MUST TURN IN ALL PAPERWORK TO WHOM
- A.
PRIME VENDOR (PV) ACCOUNT REPRESENATIVE
- B.
FOOD SERVICE ACCOUNTANT
- C.
DINING FACILITY MANAGER
- D.
AIR FORCE SERVICES AGENCY (AFSVA)
Correct Answer
B. FOOD SERVICE ACCOUNTANT -
- 48.
HOW OFTEN ARE VENDOR PROFILES SENT TO THE FACILITIES
- A.
WEEKLY
- B.
A FEW TIMES A MONTH
- C.
A FEW TIMES A YEAR
- D.
AS OFTEN AS NEEDED
Correct Answer
C. A FEW TIMES A YEAR -
- 49.
WHICH IS NOT A PRINCIPAL FOR IMPORTING AND RECONCILING CATALOGS ITEMS
- A.
ALWAYS VIEW THE EVENT LOG AFTER A CATALOG IMPORTS
- B.
VERIFY THAT ALL SUBSISTENCE PRICES HAVE NOT CHANGED
- C.
BE SURE TO LINK/UNLINK ANY ITEMS THAT HAVE BEEN MADE INACTIVE
- D.
CHECK THAT VENDOR ITEMS ARE "NESTED" AND ARE LINKED TO THE SAME INVENTORY
Correct Answer
B. VERIFY THAT ALL SUBSISTENCE PRICES HAVE NOT CHANGED -
- 50.
WHAT TYPE MEALS ARE SERVED DURING DAYS 1-4
- A.
UNITIZED GROUP RATIONS (UGR)
- B.
MEAL READY-TO-EAT (MRE)
- C.
A RATIONS
- D.
BUFFET
Correct Answer
B. MEAL READY-TO-EAT (MRE) -
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