Exam (elaborations)
NAVEDTRA 15008A, Culinary Specialist (CS)
NAVEDTRA 15008A, Culinary Specialist (CS)
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NAVEDTRA 15008A, Culinary Specialist (CS)40°F
Proper circulation of air is of prime importance in keeping the desired temperature in all parts
of the meat storage space. Cases should not be stacked directly on the deck; steel pallets or
deck
gratings should be used to allow free circulation of air under all items stored in the space.
Stacks
should be at least how many inches from the bulkhead or refrigeration coils? ( - ANS-The
concentration of the carbon dioxide produced by respiration may reach a level in which
it is unsafe to work when fresh fruits and vegetables are stored in a tight compartment at or
above which temperature?
16 to 1
Which type of agent is a solid, liquid, or gas that, through its chemical properties, produces
lethal or damaging effects on man, animals, plants, or material, or produces a screening or
signaling smoke? - ANS-Keep the food service facility and its adjacent grounds clean and free
of litter and debris. The
use of self-closing doors, closed windows, screens, air curtains, or other means should
effectively protect openings to the outside against the entrance of rodents and insects. Screens
should be tight fitting, free of breaks or tears, and not less than which size mesh?
4The holding temperature (internal product temperature) of hot foods held on a serving line
should be maintained above which temperature? - ANS-Cooked protein foods that have been
held at temperatures between 41 and 135 °F for more
than how many hours will be considered unfit for consumption and must be destroyed?
Light - ANS-Which type of soups are made from clear, un-thickened stock?
Roux - ANS-What must be used for thickening to make smooth gravy?
- ANS-Roux
Heavy - ANS-Which type of soups are made from stock, vegetables, rice, or pasta such as
noodles,
macaroni, and spaghetti?
- ANS-ow many types of frozen eggs are available?
NAVSUP N413 - ANS-Which office is responsible for administering the Navy food service
program?
,Navy Food Management Teams (NFMTs) - ANS-What are activities that assist ashore and afloat
commands in raising the quality of food
service?
Commanding Officer (CO) - ANS-Who is overall responsible for the administration of the
General Mess (GM)? (
Executive Officer (XO) - ANS-Who provides assistance to the Food Service Officer (FSO) for
establishment of food service
attendant manning requirements?
Supply Officer (SUPPO) - ANS-Who is responsible for procuring, receiving, storing, issuing,
shipping, transferring, selling,
accounting for, and maintaining all stores of the command?
Food Service Officer (FSO) - ANS-Who is responsible for supervising the food service division
to ensure that the organization
and operation follow all applicable regulations, orders, and directives?
Daily - ANS-How often at a minimum must the Food Service Officer (FSO) conduct
walk-throughs of food
service spaces?
Daily - ANS-How often at a minimum must the Leading Culinary Specialist (CS) conduct
walk-throughs of
food service spaces?
Mess Deck Master-at-Arms (MDMAA) - ANS-Who serves as the command's official host to the
patrons of the food service facility?
Average Endurance Level - ANS-What is the quantity of material normally required to be on
hand to sustain operations for a
stated period without augmentation?
Low limit (reorder point) - ANS-What is the stock position that signals the need to initiate
replenishment action which
includes the sum of stocks represented by the safety level and the order and shipping time?
Monthly - ANS-How often must a review of supply demand of all Subsistence Ledgers (NAVSUP
Form 335)
be conducted to maintain the current in-stock inventory for all items with a recurring demand
within the prescribed limitations?
Quarterly - ANS-How often must a low and a high limit be established for each item of stock?
,High limit - ANS-What is the maximum quantity of food items to be maintained on hand and on
order to
sustain current operations?
End-use - ANS-Which type of accounting procedure is used by all General Mess (GMs)
whereby activities
account for receipts and expenditures of food items under the subsistence appropriation?
NAVSUP Form 1359 - ANS-What is the General Mess Summary Document form number?
Ration credit - ANS-What represents the quantity of food required to serve one person three
meals daily?
1.0 - ANS-Ration credit may not exceed which ration per person per day?
Food Service Officer (FSO) - ANS-Who must ensure that the General Mess (GM) operation
does not exceed the monthly or
reporting period's authorized monetary allowance amount?
Basic Daily Food Allowance (BDFA) - ANS-What is a set quantity of food required to provide a
nutritionally adequate daily diet for one
person and can be defined by components or monetary value?
NAVSUP Form 1359 - ANS-What is the principal food service report?
30 - ANS-When it is anticipated that a Navy General Mess (GM) will be temporarily closed or in
an
inactive status (for more than 30 days) for overhaul, remodeling, or renovation, an electronic-
mail (e-mail) message must be forwarded to NAVSUP N413 via the TYCOM. The e-mail
advises the closure date, reason for closure, and expected reopening date at least how many
days
prior to closure?
December - ANS-Which month is the sale of meal rates released each year?
General Mess (GM) - ANS-What was established to provide Navy personnel, and other
personnel deemed eligible for
subsistence by Naval Supply Systems Command (NAVSUP), with wholesome, nutritious, well
balanced meals through the proper preparation and service of food items?
NAVSUP P-486 - ANS-Which publication establishes the policies to administrate, operate, and
manage Navy General
Messes (GMs) afloat and ashore? (
, Navy Food Management Teams (NFMTs) - ANS-What use on-the-job training to provide food
service personnel with necessary skills in
preparing and serving food?
Fleet Logistics Center (FLC) - ANS-What are Navy Food Management Teams (NFMTs) directly
responsible to for performance of
their mission?
Supply Officer (SUPPO) - ANS-Who is responsible for issuing instructions for food service
safety, precautions, sanitary
regulations, and equipment operation?
Food Service Officer (FSO) - ANS-Who is responsible for maintaining financial accountability
and responsibility for all General
Mess (GM) operations?
4 - ANS-How many areas does the processes of food service management efficiency include?
Properly timed cooking - ANS-What does the success or failure of a meal greatly depend on?
NAVSUP Form 1090 - ANS-What is the Food Preparation Worksheet form number?
Conservation - ANS-The world's finest foods are provided for the Navy, but the food budget is
limited. You must
help keep the budget within reasonable limits. Waste increases costs. What is the simplest way
to
keep costs under control?
Standardized - ANS-Which type of recipes are needed for a well-run food service operation?
Armed Forces Recipe Service (AFRS) - ANS-What is the most effective management tool for
guiding the requisitioning of supplies and
controlling breakouts and inventories?
100 - ANS-The Armed Forces Recipe Service (AFRS) standard includes preparation of how
many
portions?
NAVSUP Form 1343 - ANS-What is the Suggestions to the Food Service Officer Form number?
48 - ANS-The Food Service Officer (FSO) should evaluate all NAVSUP Form 1343 suggestions
or
comments and furnish a reply when requested within how many hours?
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