Services Journeyman - Volume 2: Food

The purpose of sautéing food is to cook it quickly while minimizing water loss and vitamin destruction. This cooking method involves using high heat and a small amount of oil or fat to brown the food and develop its flavor. It is an efficient way to cook vegetables, meats, and other ingredients, resulting in a delicious and flavorful dish.

One gallon is equal to four quarts.

Older subsistence items should be stored in the front of the shelves to ensure that they are used before newer items. This practice helps to prevent food waste and ensures that older items are consumed before they expire or go bad. By placing older items in the front, it is easier to see and access them, reducing the chances of them being forgotten or overlooked.

Potatoes should be considered a "weight" in a recipe because they can be weighed on a scale. Measuring ingredients by weight is a more accurate way to ensure consistent results in cooking and baking. Unlike measuring cups or spoons, which can vary in size and lead to inconsistent measurements, using a scale allows for precise and consistent measurement of potatoes. This is particularly important in recipes where the ratio of ingredients is crucial for the final outcome. Additionally, weighing potatoes on a scale is also helpful when following a recipe that specifies a certain weight of potatoes, rather than a volume measurement.

The correct answer is "Discount and Standard." The Department of Defense (DOD) offers two types of meal rates: discount and standard. Discount meal rates are provided to military personnel and their dependents at a reduced cost, while standard meal rates are the regular rates charged to civilians and other non-military individuals. These meal rates are used to determine the cost of meals at DOD dining facilities.

If the actual physical inventory does not agree with the on-hand inventory, it means that there is a discrepancy between the recorded inventory and the actual inventory present. This could be due to various reasons such as theft, damage, or errors in recording. The correct answer suggests that in such a situation, the error is identified and then corrected. This would involve investigating the cause of the discrepancy and taking appropriate actions to rectify it, such as updating the inventory records or conducting further physical counts to reconcile the difference.

Medical Food Personnel are responsible for serving hospital patient flight meals.

The UMR Report is used to highlight problems with subsistence quality.

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The correct answer is through e-mail because it is the most efficient and convenient method of sending an order confirmation. It allows for instant delivery and eliminates the need for physical mail or fax machines. Additionally, it is cost-effective and provides a paperless solution.

Garnish is primarily used to decorate food. It adds visual appeal to the dish, making it more aesthetically pleasing and appetizing. While garnishes can sometimes enhance the flavor or provide a contrasting texture, their main purpose is to enhance the presentation of the food. By adding a garnish, such as a sprig of parsley or a sprinkle of chopped herbs, the dish becomes more visually appealing and can make a simple meal look more sophisticated. Therefore, the correct answer is "decorate food."

Fresh fruits and vegetables must be stored at temperatures between 40-45 degrees Fahrenheit. This range is considered ideal for preserving the freshness and quality of the produce. Temperatures below 40 degrees Fahrenheit may cause chilling injury, while temperatures above 45 degrees Fahrenheit can lead to spoilage and a shorter shelf life. Therefore, maintaining a temperature between 40-45 degrees Fahrenheit helps to extend the storage life of fresh fruits and vegetables.

The most reliable monitoring method is checking the internal product temperature. This is because the internal temperature of the product directly reflects its actual state and can provide accurate information about its safety and quality. Checking the external product temperature may not be reliable as it may not accurately represent the internal temperature. Similarly, checking the temperature of the oven may not provide accurate information about the product's temperature. Therefore, the most reliable method is to directly measure the internal product temperature.

Communicating discrepancies is important because it enables the documentation of poor performance from any vendor. By highlighting and addressing discrepancies, organizations can keep a record of instances where vendors have not met expectations or delivered subpar results. This documentation can be valuable for future reference, decision-making, and potential actions such as reevaluating contracts or seeking alternative vendors.

Improper thawing is the major cause of overcooked, dry, tasteless entrees, and could lead to an outbreak of food-borne illness. When food is not thawed properly, it can result in uneven cooking, loss of moisture, and a decrease in flavor. Improper thawing can also create an environment where bacteria can multiply, increasing the risk of food-borne illness. Thawing food at room temperature or in warm water can cause the outer layers to warm up too quickly while the inside remains frozen, leading to overcooking. It is important to follow proper thawing methods, such as thawing in the refrigerator, to ensure safe and high-quality food.

If a dining facility does not serve 100 personnel, the recipe needs to be adjusted by either reducing or increasing the quantities of ingredients used. This is necessary to ensure that the recipe yields the appropriate amount of food for the number of people being served. By adjusting the recipe, the dining facility can ensure that they have enough food to serve their customers without any wastage or shortage.

In order to perform a search for a specific recipe in the AFFSRS, you can use the option to search by name. This means that you can input the name of the recipe you are looking for, and the system will retrieve any matching results. This method allows for a direct and efficient way to find a specific recipe within the AFFSRS database.

Leftovers should be reheated to an internal temperature of 165 degrees Fahrenheit to ensure that any bacteria or pathogens present in the food are killed. This temperature is considered safe for consumption and helps to prevent foodborne illnesses. Reheating leftovers to this temperature helps to ensure that the food is thoroughly heated and any potential risks are minimized.

When checking meats for doneness, the tip of the thermometer should be inserted into the center of the meat at its thickest point. This is because the thickest part of the meat takes the longest to cook and is the most accurate representation of its internal temperature. By inserting the thermometer into this point, you can ensure that the meat is cooked to the appropriate temperature and is safe to eat.

The correct answer is inventory count sheet. An inventory count sheet is used to record the physical inventory count on the day it is taken. This document helps in accurately tracking and updating the inventory levels by comparing the physical count with the recorded count. It is an essential tool for inventory management and enables businesses to identify any discrepancies or issues in their inventory records.

When medically condemned food is not excessive, it needs to be removed from the stock. The most appropriate way to document this removal is by using a waste log. A waste log is a record that documents the disposal of any unusable or spoiled items. In this case, the medically condemned food would be considered unusable and therefore should be recorded in the waste log to maintain accurate inventory records and ensure proper disposal procedures are followed.

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Progressive cooking refers to the practice of cooking small batches of food to be available as needed. This approach is often used in professional kitchens where the demand for different dishes may vary throughout the day. By cooking in small batches, chefs can ensure that the food is always fresh and readily available, without the need to cook everything at once or in large quantities. This method allows for greater flexibility and efficiency in the kitchen, as it minimizes waste and ensures that customers are served with freshly prepared meals.

Excessive leftovers from a meal may indicate poor planning. This means that the person responsible for preparing the meal did not accurately estimate the amount of food needed, resulting in an excess of leftovers. It suggests that there was a lack of foresight and organization in the meal preparation process, leading to an inefficient use of ingredients and resources.

The purpose of the standard flight feeding menu is to provide top quality and nutritious ground meals throughout the Air Force. This ensures that all personnel receive meals that meet their nutritional needs and are of high quality, regardless of their location. It helps to maintain consistency and standardization in the food provided, ensuring that everyone is receiving the same level of quality and nutrition. Additionally, it helps to support the overall health and well-being of the Air Force personnel by offering nutritious meal options.

Perishable foods should be stored with enough space between items to allow for proper air circulation. This is important because proper air circulation helps to maintain the optimal temperature and humidity levels, which can extend the shelf life of perishable foods. Storing items too close together can restrict air flow, leading to the growth of bacteria and spoilage of the food. By providing enough space between items, air can circulate freely, helping to keep the food fresh for a longer period of time.

There are 16 tablespoons in one cup.

Progressive cooking improves the use of food, time, and personnel. This means that by implementing progressive cooking techniques, the kitchen can optimize the use of ingredients, reduce wastage, and ensure that food is prepared efficiently. It also helps in managing time effectively, as progressive cooking allows for simultaneous preparation of multiple dishes. Additionally, it enhances the utilization of personnel by streamlining the cooking process and reducing the need for excessive staff. Overall, progressive cooking helps in maximizing resources and improving overall efficiency in the kitchen.

If you are having problems with the quality or timeliness of food deliveries, you should speak to the PV (Prime Vendor) first. The PV is responsible for managing the food supply chain and ensuring that food deliveries meet the required standards. They have the authority to address any issues and take appropriate actions to resolve them.

The correct answer is to put the small amounts of medically condemned food on the waste log with specific reasons why the food was discarded. This is because the food is deemed unfit for consumption due to medical reasons, and it is important to document the specific reasons for discarding it in order to maintain proper records and ensure food safety protocols are followed. Putting it on the waste log helps in tracking and monitoring the disposal of condemned food.

When manually adjusting a recipe yield, the first step is to obtain a working factor by dividing the number of servings needed by 100. This working factor is used to adjust the quantities of ingredients in the recipe to accommodate the desired number of servings. Dividing by 100 ensures that the adjustments are made in a proportionate and accurate manner.

After the order has been transmitted to the STORES, you can print a receipt for each order you place. This implies that the receipt can only be generated once the order has been successfully sent to the stores.

The correct answer is the Nutrition Education Program. This is because a nutrition education program provides individuals with the knowledge and skills to make informed and healthy dietary choices. It focuses on teaching about the importance of balanced nutrition, portion control, and understanding food labels. Unlike the other options listed, the Nutrition Education Program is not a specific diet plan but rather an educational program that can be applied to various dietary approaches.

The correct answer is "Wear clean uniforms and aprons" and "Do not smoke or chew gum". These principles contribute to maintaining personal hygiene. Wearing clean uniforms and aprons helps to prevent the spread of germs and maintain a clean and professional appearance. Smoking or chewing gum can introduce contaminants into the environment and is generally considered unhygienic. The other options, "Keep fingernails dirty, long, and polished" and "Wipe your nose with your hands while chopping up onions" are incorrect as they promote poor hygiene practices.

Shift leaders should document sanitation discrepancies daily on a self-inspection checklist. This is important to ensure that any issues or discrepancies in sanitation are identified and addressed promptly. By documenting them on a daily basis, shift leaders can maintain a record of the sanitation status and track any recurring problems. The self-inspection checklist serves as a systematic tool for evaluating the cleanliness and hygiene of the facility, making it the appropriate place to document these discrepancies.

The responsible storeroom personnel should initial the delivery ticket to acknowledge the changes if subsistence has been added or deleted. This is because the storeroom personnel are responsible for managing and keeping track of inventory in the storeroom. They are the ones who handle the delivery of subsistence items and are in charge of making any changes to the inventory. Therefore, it is their responsibility to acknowledge and document any additions or deletions of subsistence items on the delivery ticket.

If military personnel are pulled for an AEF commitment, the contact clause that takes effect is contingency. This suggests that the personnel will be deployed or assigned to a specific task or operation that is unforeseen or unplanned. The term "contingency" implies that there is a need for immediate action or response to a particular situation or event. In this context, it is likely that the military personnel will be called upon to fulfill a specific duty or role in a time-sensitive and unpredictable scenario.

The three ways to conserve fuel in the dining facility are by using appropriate temperatures when cooking food, ensuring thermometers are calibrated, and ensuring all equipment is maintained properly. Using appropriate temperatures helps to minimize energy waste and fuel consumption during the cooking process. Calibrating thermometers ensures accurate temperature readings, preventing overcooking or reheating of food and unnecessary energy usage. Proper maintenance of equipment ensures that it operates efficiently, reducing fuel consumption.

The AF Form 1038 is used to inspect five categories.

The correct answer is "History" because the question is asking where the associated information can be found after transactions are processed. The history journal is typically used to record and store all the information related to past transactions, including details such as dates, amounts, accounts involved, and any other relevant information. Therefore, the history journal is the appropriate place to find the associated information after transactions have been processed.

Storeroom operations play a significant part in the operation of a dining facility. This is because the storeroom is responsible for managing and maintaining the inventory of food and supplies. It ensures that all necessary ingredients and items are available for the food service operations. Without proper storeroom operations, the dining facility would not be able to efficiently serve meals to its customers.

The minimum number of days allowed for the RDD (Required Delivery Date) is 30 days from the date of order.

The correct answer is "At the COB on the last day of each calendar month." This is because taking physical inventory at the close of business on the last day of the month allows for an accurate count of all items in stock before any new transactions or movements occur. It ensures that the inventory count reflects the true quantity of items on hand at the end of the month, which is important for financial reporting and inventory management purposes.

The correct answer is "Raw and finished." Raw waste refers to materials that have not been processed or used, such as unused resources or materials that are left over from production processes. Finished waste, on the other hand, refers to materials that have been processed or used and are no longer needed or useful, such as end products or by-products of manufacturing. These two types of waste represent different stages in the production and consumption cycle and require different management strategies for disposal or recycling.

Overrides should be conducted at least 1 hour before the open of business. Conducting overrides in advance allows enough time for any necessary adjustments or changes to be made before the start of business operations. This ensures that any potential issues or conflicts can be resolved in a timely manner, minimizing disruptions to the workflow and ensuring a smooth start to the day.

The correct answer is "Holiday" because the question asks for the meal type service that is not available in the APF dining facilities. Traditional, A la carte, and Buffet are all common types of meal services that are typically offered in dining facilities. However, "Holiday" is not a recognized meal type service and therefore is not available in the APF dining facilities.

The duties of a storeroom clerk involve various tasks related to maintaining and managing the storage area. This includes keeping high-dollar storage areas secured, ensuring food is controlled from the time of receipt until served, and recording all food transferred between facilities. However, ensuring the right quantities of food are prepared is not a responsibility of a storeroom clerk. This task is typically assigned to chefs or kitchen staff who are responsible for meal preparation.

Corn on the cob and okra should be thawed before cooking because they are both larger and denser vegetables. Thawing them allows for even cooking and ensures that the vegetables are fully cooked and tender. Thawing also helps to preserve the flavor and texture of the vegetables. On the other hand, vegetables like green beans, lima beans, peas, and spinach are smaller and more delicate, so they can be cooked directly from frozen without the need for thawing.

Transactions is the correct answer because this journal is specifically designed to record all the transactions that have taken place but have not yet been processed. It serves as a temporary record of these transactions until they are properly processed and recorded in the appropriate journals or ledgers. Therefore, if you want to find information about transactions that have not been processed, you would look in the Transactions journal.

The correct answer is 325 to 400 degrees Fahrenheit. This range of temperatures is commonly used for frying because it allows for the food to cook evenly and reach the desired level of crispiness without burning. Temperatures below 325 degrees Fahrenheit may result in greasy and undercooked food, while temperatures above 400 degrees Fahrenheit may cause the food to burn quickly on the outside while remaining undercooked on the inside. Therefore, the range of 325 to 400 degrees Fahrenheit is considered the optimal range for frying.