Services Journeyman - Volume 2: Food

58 Questions | Total Attempts: 218

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Services Journeyman - Volume 2: Food - Quiz

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 a score of 80% to pass. You have approximately 60 minutes to complete this test.


Questions and Answers
  • 1. 
    Choose key personal hygiene principles.  (Mark all that apply)
    • A. 

      Wear clean uniforms and aprons.

    • B. 

      Keep fingernails dirty, long, and polished.

    • C. 

      Do not smoke or chew gum.

    • D. 

      Wipe your nose with your hands will chopping up onions.

  • 2. 
    What are the two types of DOD meal rates?
    • A. 

      SIK and Cash

    • B. 

      Discount and Standard

    • C. 

      Proportional and Standard

    • D. 

      Discount and Cash

  • 3. 
    What must be done to a recipe if a dining facility does not serve 100 personnel?
    • A. 

      Change the food item

    • B. 

      Reduce or increase the recipe

    • C. 

      Nothing

    • D. 

      None of these

  • 4. 
    Who is responsible for serving hospital patient flight meals?
    • A. 

      Anyone

    • B. 

      The First Cook

    • C. 

      Medical Food Personnel

    • D. 

      The Commander

  • 5. 
    How many categories are inspected using the AF Form 1038?
    • A. 

      3

    • B. 

      5

    • C. 

      7

    • D. 

      9

  • 6. 
    What is the purpose of sauteing food?
    • A. 

      To cook food quickly to minimize water loss and vitamin destruction, yet maximize browing and flavor development.

    • B. 

      For moist and juicy meats

    • C. 

      Minimize time

    • D. 

      To show food quality

  • 7. 
    What is the range of frying temperatures?
    • A. 

      300 to 375 degrees Fahrenheit

    • B. 

      325 to 400 degrees Fahrenheit

    • C. 

      350 to 425 degrees Fahrenheit

    • D. 

      375 to 450 degrees Fahrenheit

  • 8. 
    What is the most reliable monitoring method?
    • A. 

      Checking the external product temperature

    • B. 

      Checking the internal product temperature

    • C. 

      Checking the temperature of the oven

    • D. 

      None of these

  • 9. 
    What is considered the diet of choice?
    • A. 

      The Zone Diet

    • B. 

      Lowfat Diet Program

    • C. 

      Weight Watchers

    • D. 

      Nutrition Education Program

  • 10. 
    Define progressive cooking.
    • A. 

      Cooking everything at the same time.

    • B. 

      Cooking everything one at a time.

    • C. 

      Cooking small batches of food to be available as needed.

    • D. 

      Cooking large batches of food to be available as needed.

  • 11. 
    What may excessive leftovers from a meal indicate?
    • A. 

      Poor planning.

    • B. 

      Too much food was cooked.

    • C. 

      No progressive cooking was done.

    • D. 

      No supervisor present.

  • 12. 
    Choose three ways to conserve fuel in the dining facility.
    • A. 

      Use appropriate temperatures when cooking food.

    • B. 

      Leave the back door open.

    • C. 

      Ensure thermometers are calibrated.

    • D. 

      Ensure all equipment is maintained properly.

  • 13. 
    Which meal type service is not available in the APF dining facilities?
    • A. 

      Traditional

    • B. 

      A la carte

    • C. 

      Holiday

    • D. 

      Buffet

  • 14. 
    How often shoud shift leaders document sanitation discrepancies and whre should they document them?
    • A. 

      Daily on a self-inpsection checklist

    • B. 

      Daily on the Production Log

    • C. 

      Weekly on a self-inspection checklist

    • D. 

      Weekly on the Production Log

  • 15. 
    The main purpose of garnish is to
    • A. 

      Stimulate the appetite.

    • B. 

      Decorate food.

    • C. 

      Improve the appearance of the dining facility.

    • D. 

      Increase nutritional value.

  • 16. 
    The purpose fo the standard flight feeding menu is to
    • A. 

      Provide the same food items at each location.

    • B. 

      Stay within monetary constraints.

    • C. 

      Provide top quality and nutritious ground meals thoughtout the Air Force.

    • D. 

      Improve DOD healthy choice selections.

  • 17. 
    What contact clause takes effect if military personnel are pulled for an AEF commitment?
    • A. 

      Food preparation.

    • B. 

      Contingency.

    • C. 

      Emergency situation.

    • D. 

      Full food service.

  • 18. 
    Lefovers should be reheated ot what internal temperature?
    • A. 

      165 degrees Fahrenheit

    • B. 

      145 degrees Fahrenheit

    • C. 

      135 degrees Fahrenheit

    • D. 

      125 degrees Fahrenheit

  • 19. 
    Where should the tip of the thermometer be inserted when checking meats for doneness?
    • A. 

      Center of the meat away for the bone.

    • B. 

      Center of the meat nearest the bone.

    • C. 

      Center of the meat at its thickest point.

    • D. 

      Center ot the meat at its thinnest point.

  • 20. 
    Proteins are necessary for growing
    • A. 

      Nails, healthy bones, and muscles.

    • B. 

      Nails, hair, and muscles.

    • C. 

      Healthy bones.

    • D. 

      Muscles and healthy bones.

  • 21. 
    What are the benefits fo progressive cooking?
    • A. 

      Standardization fo serving sizes and determination of peek feeding periods.

    • B. 

      Improves customer satisfaction and speeds up customer flow.

    • C. 

      Better use of leftovers and dining facility money.

    • D. 

      Improves use of food, time, and personnel.

  • 22. 
    What are the two types of waste?
    • A. 

      Raw and trash

    • B. 

      Raw and finished

    • C. 

      Perishable and raw

    • D. 

      Perishable and finished

  • 23. 
    What is corporate food service?
    • A. 

      A recipe component file that contains the ingredients for all the recipes in the master file

    • B. 

      A recipe component file that contains the ingredients for all the recipes in the dessert file

    • C. 

      A recipe component file that contains the number calories for all the recipes in the master file

    • D. 

      A recipe component file that contains the number calories for all the recipes in the dessert file

  • 24. 
    How many meals do APF facilities serve annually?
    • A. 

      Over 13 million

    • B. 

      Over 23 million

    • C. 

      Over 33 million

    • D. 

      Over 43 million

  • 25. 
    What is the first step when manually adjusting a recipe yield?
    • A. 

      To obtain a working factor by dividing the number of calories by 50

    • B. 

      To obtain a working factor by dividing the number of calories by 100

    • C. 

      To obtain a working factor by dividing the number of servings needed by 100

    • D. 

      To obtain a working factor by dividing the number of servings needed by 50

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