Read each question carefully. Mark the answer you think is the best choice. Only one answer to each question is correct. If you have any questions or problems concerning any test item, please contact the instructor for clarification.
This is a practice test to prepare you for the official exam. You need See morea score of 80% to pass.
You have approximately 60 minutes to complete this test.
SIK and Cash
Discount and Standard
Proportional and Standard
Discount and Cash
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Change the food item
Reduce or increase the recipe
Nothing
None of these
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Anyone
The First Cook
Medical Food Personnel
The Commander
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3
5
7
9
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To cook food quickly to minimize water loss and vitamin destruction, yet maximize browing and flavor development.
For moist and juicy meats
Minimize time
To show food quality
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300 to 375 degrees Fahrenheit
325 to 400 degrees Fahrenheit
350 to 425 degrees Fahrenheit
375 to 450 degrees Fahrenheit
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Checking the external product temperature
Checking the internal product temperature
Checking the temperature of the oven
None of these
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The Zone Diet
Lowfat Diet Program
Weight Watchers
Nutrition Education Program
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Cooking everything at the same time.
Cooking everything one at a time.
Cooking small batches of food to be available as needed.
Cooking large batches of food to be available as needed.
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Poor planning.
Too much food was cooked.
No progressive cooking was done.
No supervisor present.
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Use appropriate temperatures when cooking food.
Leave the back door open.
Ensure thermometers are calibrated.
Ensure all equipment is maintained properly.
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Traditional
A la carte
Holiday
Buffet
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Daily on a self-inpsection checklist
Daily on the Production Log
Weekly on a self-inspection checklist
Weekly on the Production Log
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Stimulate the appetite.
Decorate food.
Improve the appearance of the dining facility.
Increase nutritional value.
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Provide the same food items at each location.
Stay within monetary constraints.
Provide top quality and nutritious ground meals thoughtout the Air Force.
Improve DOD healthy choice selections.
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Food preparation.
Contingency.
Emergency situation.
Full food service.
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165 degrees Fahrenheit
145 degrees Fahrenheit
135 degrees Fahrenheit
125 degrees Fahrenheit
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Center of the meat away for the bone.
Center of the meat nearest the bone.
Center of the meat at its thickest point.
Center ot the meat at its thinnest point.
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Nails, healthy bones, and muscles.
Nails, hair, and muscles.
Healthy bones.
Muscles and healthy bones.
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Standardization fo serving sizes and determination of peek feeding periods.
Improves customer satisfaction and speeds up customer flow.
Better use of leftovers and dining facility money.
Improves use of food, time, and personnel.
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Raw and trash
Raw and finished
Perishable and raw
Perishable and finished
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A recipe component file that contains the ingredients for all the recipes in the master file
A recipe component file that contains the ingredients for all the recipes in the dessert file
A recipe component file that contains the number calories for all the recipes in the master file
A recipe component file that contains the number calories for all the recipes in the dessert file
Over 13 million
Over 23 million
Over 33 million
Over 43 million
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To obtain a working factor by dividing the number of calories by 50
To obtain a working factor by dividing the number of calories by 100
To obtain a working factor by dividing the number of servings needed by 100
To obtain a working factor by dividing the number of servings needed by 50
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3
4
5
6
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Controlling food cost
Controlling flow in the storeroom
Controlling food-borne illness
Controlling the inventory
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With enough space next to items to allow for proper air circulation
With enough space between items to allow for proper air circulation
With enough space below items to allow for proper air circulation
With enough space above items to allow for proper air circulation
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Proper thawing
Inproper thawing
No thawing at all
None of these
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To change all installation-level subsistance ordering and receipting for DOD for customers.
To automate some installation-level subsistance ordering and receipting for DOD for customers.
To automate a few installation-level subsistance ordering and receipting for DOD for customers.
To automate all installation-level subsistance ordering and receipting for DOD for customers.
Storeroom operations
Food Service operations
Headcount operations
Menu options
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The ART Report
The UMR Report
The MUR Report
The RUM Report
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At the COB on the first day of each calender month
At the COB on the last day of each week
At the COB on the last day of each calender month
At the beginning of the last day of each calender month
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Yes
No
Sometimes
Always
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Put it on the production log with specific reasons whey the food was discarded
Put it on the waste log with specific reasons whey the food was discarded
Put it on the production log with minimum reasons whey the food was discarded
Put it on the waste log with minimum reasons whey the food was discarded
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Don't identify and don't correct error
Don't identify and correct error
Identify and don't correct error
Identify and correct error
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This will allow documentation of poor performance from any vendor
This will allow documentation of the best performance from any vendor
This will allow documentation of great performance from any vendor
This will allow documentation of excellent performance from any vendor
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Minimum of 10 days from the date of order
Minimum of 20 days from the date of order
Minimum of 30 days from the date of order
Minimum of 40 days from the date of order
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2 hours
1 hour
30 minutes
Anytime before the meal
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Cashiers' miscellaneous report
Cashiers' miscellaneous checklist
Shift leader checklist
Sanitation checklist
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Search by name
Search by meal
Search by ingredients
Search by recipe method
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Measured in a measuring cup.
Measured with a spoon.
Weighed on a scale.
Cooked with the skin on.
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48
32
16
8
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55-60 degrees Fahrenheit
50-55 degrees Fahrenheit
45-50 degrees Fahrenheit
40-45 degrees Fahrenheit
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On the floor
In the freezer
Front of the shelves
Back of the shelves
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Green beans and conr on the cob
Lima beans and peas
Corn on the cob and okra
Spinach and peas
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Dining Facility Manager
Responsible storeroom personnel
Shift leader
FSO
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Waste log
Production log
Inventory count sheet
Subsistence tracking form
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Storeroom personnel and dining facility manager
Food service manager and individual who conducted the inventory
Disinterested personnel and storeroom personnel
Food service manager and FSO
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