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Navy CS School Test -3 with 100- correct answers 2024
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Navy CS School Test -3 with 100- correct answers 2024
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NAVEDTRA 15008A, CulinarySpecialist (CS) with 100% correct
answers 2024
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? - answer 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? (
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? - answer 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?
,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? - answer 4The holding temperature (internal
product temperature) of hot foods held on a serving line
should be maintained above which temperature?
Which type of soups are made from clear, un-thickened stock? -
answer Light
What must be used for thickening to make smooth gravy? - answer
Roux
Roux - answer
Which type of soups are made from stock, vegetables, rice, or pasta
such as noodles,
macaroni, and spaghetti? - answer Heavy
ow many types of frozen eggs are available? - answer
Which office is responsible for administering the Navy food service
program? - answer NAVSUP N413
What are activities that assist ashore and afloat commands in
raising the quality of food
service? - answer Navy Food Management Teams (NFMTs)
Who is overall responsible for the administration of the General
Mess (GM)? ( - answer Commanding Officer (CO)
,Who provides assistance to the Food Service Officer (FSO) for
establishment of food service
attendant manning requirements? - answer Executive Officer (XO)
Who is responsible for procuring, receiving, storing, issuing,
shipping, transferring, selling,
accounting for, and maintaining all stores of the command? - answer
Supply Officer (SUPPO)
Who is responsible for supervising the food service division to
ensure that the organization
and operation follow all applicable regulations, orders, and
directives? - answer Food Service Officer (FSO)
How often at a minimum must the Food Service Officer (FSO)
conduct walk-throughs of food
service spaces? - answer Daily
How often at a minimum must the Leading Culinary Specialist (CS)
conduct walk-throughs of
food service spaces? - answer Daily
Who serves as the command's official host to the patrons of the
food service facility? - answer Mess Deck Master-at-Arms (MDMAA)
What is the quantity of material normally required to be on hand to
sustain operations for a
stated period without augmentation? - answer Average Endurance
Level
, 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? - answer Low limit (reorder point)
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? - answer Monthly
How often must a low and a high limit be established for each item
of stock? - answer Quarterly
What is the maximum quantity of food items to be maintained on
hand and on order to
sustain current operations? - answer High limit
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? - answer End-use
What is the General Mess Summary Document form number? -
answer NAVSUP Form 1359
What represents the quantity of food required to serve one person
three meals daily? - answer Ration credit
Ration credit may not exceed which ration per person per day? -
answer 1.0
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