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NAVY CS
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Navy CS AFRS STUDY - Exam with 100% correct answers 2024/2025 LATEST UPDATE 100% VERIFIED - Study guides, Class notes & Summaries Looking for the best study guides, study notes and summaries ? On this page you'll find study Guide documents about Exam.
Navy CS AFRS STUDY
# 3 Cyl can - ANS-What size can does Canned Condensed Soup come in
#2 ½ can - ANS-What size can are Dehydrated Vegetables packed in
#3 Vacuum - ANS-What is the standard can size for Sweet Potatoes
#300 - ANS-What is the standard can size for Asparagus
0 - ANS-0
1 TBSP - ANS-When preparing fresh and frozen vegetables, salt is added to add flavor and
maintain the color and texture of the product. How much salt per 100 portions is added to the
water before cooking
10 - ANS-How many # 3 cylinder cans of condensed soup will yield 100 portions
180 - 190 degrees - ANS-When making a sauce, the thickening agent is added when the liquid
is just below the boiling point because most starches thicken immediately. What temperature
should the liquid be
2 - ANS-When using a steamer to cook canned vegetables, vegetables should not be more than
_____ inches deep in shallow perforated steam table pans
20 minutes - ANS-Schedule completion of cooking fresh vegetables as near serving time as
possible, but never more than _____ minutes before serving
3 Hours - ANS-Do not hold high protein fillings, such as meat, fish, or egg fillings, for more than
___________ hours from preparation to consumption
3 sandwiches high - ANS-When making large quantities of Sandwiches, how high should you
stack the Sandwiches prior to cutting
350 degrees - ANS-What is the Deep-Fat Fryer temperature for frying frozen breaded Shrimp
350-375 degrees - ANS-Brown Roux may be browned in the oven for @ 30 minutes at a
temperature of
4 - ANS-When using a steamer to cook fresh vegetables, steamer pans should not be more
than _____ inches deep
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