Garrison Dining Operations Questions and Answers New (2024/2025) Solved 100% Correct
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Module
Garrison Dining Operations
Institution
Garrison Dining Operations
Semi-perishable subsistence - ️️Foods not subject to rapid spoilage, usually
canned or packaged foods & can be stored without refrigeration
To keep moisture, nutritive value and to prevent food from drying out - ️️Why do
you keep food covered?
FM 30 - ️️Fundamental principal for lar...
Garrison Dining Operations
Semi-perishable subsistence - ✔️✔️Foods not subject to rapid spoilage, usually
canned or packaged foods & can be stored without refrigeration
To keep moisture, nutritive value and to prevent food from drying out - ✔️✔️Why do
you keep food covered?
FM 30 - ✔️✔️Fundamental principal for large scale combat operation
Fish and guide/patrol dogs - ✔️✔️The only animals allowed in the dining facility are?
Fleshy part of fingers - ✔️✔️Fingernails should not extend past?
At least 20 seconds - ✔️✔️How long should you wash your hands with soap and water
for?
Progressive cookery - ✔️✔️Preparation of food in batches at staggered times
To prevent food waste, maintain nutritional value and maintain taste and eye appeal -
✔️✔️What is the purpose of progressive cookery?
Replenish - ✔️✔️To make full again, replenishing food on the serving line
temperature range in which bacteria rapidly grows on food - ✔️✔️What is the
temperature danger zone (TDZ)?
41-135 degrees - ✔️✔️What is the TDZ range?
Perishable subsistence - ✔️✔️Foods that are subject to rapid spoilage, must be used
or refrigerated immediately
Recipe card - ✔️✔️Instructions on how to prepare a food product, not to make your job
easier
cross-contamination - ✔️✔️The transfer of harmful microorganisms from one food to
another
, Production schedule - ✔️✔️Provides all info a cook needs for preparing a meal except
ingredients, required for every meal (DA Form 3034)
Highlighted - ✔️✔️Leftovers being used as a main meal should be?
Shift leader - ✔️✔️If adding additional ingredients to leftovers, you should notify who to
annotate special instructions?
Potentially Hazardous Foods (PHF) - ✔️✔️What should NOT be used as leftovers?
7 days (168 hours) - ✔️✔️How long can leftovers be saved for?
Only once - ✔️✔️Leftover can be offered to service how many times?
Ice as an ingredient - ✔️✔️When cooling leftovers, you can add what?
Covered and labeled with date and time - ✔️✔️Before putting leftovers in the fridge
they just be?
165 degrees for 15 seconds - ✔️✔️When reheating leftover PHF's they must be heated
to?
1 tbsp - ✔️✔️3 tsp =
1 oz - ✔️✔️2 tbsp =
1 cup - ✔️✔️8 oz =
1 lb - ✔️✔️16 oz =
1 pt - ✔️✔️2 cups =
1 qt - ✔️✔️2 pt =
1 gal - ✔️✔️4 qt =
Before beginning a different task or after 4 hrs - ✔️✔️When should you change your
gloves?
30 min - ✔️✔️How long should the serving line be preheated for?
6 inches - ✔️✔️How many inches from the floor should all subsistences be stored?
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