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Navy Cs Test 5 Study with 100- correct answers .
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Navy Cs Test 5 Study with 100- correct answers .
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Navy Cs Test 5 Study with100% correct answers 2024
True - answer All general messes with more than one culinary
specialist assigned are required to use the Navsup Form 1090.
True - answer All General messes can have more than one culinary
specialist assigned.
1.) Maintaining a refrigerator log( a hand drawn or rubber stamp).
2.) Recording serving line and scullery temperatures.
3.) Additional information required by food service officer and LCS. -
answer The reverse side of the Worksheet ( NAVSUP form 1090) may
include additional requirements such as:
FSO( when everything has been done) signing the Approved block
with their rate and title and forwarding the document to the BSC for
issue. - answer Who Reviews the NAVSUP 1090 form?
The BSC will maintain it until the end of the day. - answer How long
will the BSC maintain the Navsup 1282 Form
FSM( Food Service Management)System - answer The Document
number is assigned automatically through who?
LCS - answer Who will sign the approved block of the 1282 with
their rate and title and forward the document to the Bulk room
custodian for issue?
Experience and historical acceptability - answer The leading Cs uses
what to predict attendance for each meal?
, The LCS( After preparing the document.) - answer Who prepares and
signs the Navsup 1090 for each preparation space?
Watch Captain ( 2 Days in Advance) - answer Who reviews and signs
the NAVSUP 1090?
Personnel Department ( given authority by the Executive Officer) -
answer The Number of assigned personnel allowed at the activity is
provided by the
The LCS - answer Who provides instructions on preparation, batch
size, service, and garnish?
Watch Captian - answer Who enters the # of both prepared and
unprepared portions left over?
( used when the food does not run out) Subtract Portions leftover or
discarded from portions actually prepared to determine the portions
actually served. - answer Acceptability: Method #1
Used when the menu item runs out and an additional amount of the
same food item is prepared. - answer Acceptability: Method #2
Used when the menu item prepared runs out and is submitted with
an alternate food item. - answer Acceptability: Method # 3
They will be returned daily to the issue storeroom. - answer When
do you do returns( of unused food items: unopened cans and
cartons)?
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