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Navy CS Various Advancement Questions - Exam 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 document£6.49
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Navy CS Various Advancement Questions - Exam 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 document
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NAVY CS
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NAVY CS
Navy CS Various Advancement Questions - Exam 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 Various Advancement Questions
1 inch from the edge - ANS-How far should silverware be placed from the edge of the table
¼ inch - ANS-Frost or glaze ice in refrigerated spaces should not exceed what thickness on the
interior surfaces or on the refrigeration coils
10 Ounces - ANS-How many ounces are in the standard water glass
10 percent - ANS-What percentage of your subsistence items are required to be spot
inventoried per month
150 - ANS-What is the temperature requirement for the wash cycle on a multi-tank conveyor
machine
19 gallons, 3 quarts, 1 pint, 1 cup, 10 tablespoons, 2 ¾ teaspoons - ANS-The NAVSUP Form
1090 in accordance with the Leading Culinary Specialist states that you are to prepare 333
portions of beef stew. The recipe card dictates that you need 6 gallons of water per hundred
portions. How much water is needed in order to prepare the required portions requested by the
Leading CS
194 - ANS-In mechanical dishwashing operations the temperature of the fresh hot water
sanitizing rinse as it enters the manifold may not be more than what temperature
2 - ANS-How many hours of training is required for temporary food service personnel assigned
for 30 days or less
2 times a day from inside the reefer/freezer - ANS-How often should temperature readings be
taken of the bulk refrigerated/freezer spaces
2-3 - ANS-How many servings of milk, yogurt and cheese group are required daily
2-3 - ANS-How many servings of the meat, poultry, dry beans, eggs, and nuts group are
required daily
2-4 - ANS-How many servings of the fruit group are required daily
20 minutes - ANS-For how long should whole turkey stand before carving
20 seconds - ANS-For how long should hands and arms be properly washed for
24 - ANS-Leftover foods are to be retained for how many hours
, 24 Inches - ANS-What is the ideal spacing of plates for family style or formal occasions from
plate center to plate center
3 - ANS-How many signatures are required on a NAVSUP Form 1090 on a non-relieving day
3 - ANS-How many types of recipe adjustments are there
3 - ANS-Leftovers should be stored in shallow pans with a food depth of no more than how
many inches
3 inches - ANS-How much travel should the fusible links have on the fixed fire extinguishing
system on deep fat and doughnut fryers
3-5 - ANS-How many servings of the vegetable group are required daily
32-41 - ANS-What is the required holding temperature for a milk dispenser cabinet
32-41 F - ANS-What is the required temperature range for refrigeration
325 - ANS-What is the temperature for grilled eggs to order
4 - ANS-Elapsed time in which foods are to be held between 41-140 degrees Fahrenheit should
not exceed how many hours
4 - ANS-How many signatures are required on a NAVSUP Form 1090 on a relieving day
430-460 - ANS-At what temperature does the shunt trip relay of the deep fat fryer de-energize
the electrical source
45 degrees or less - ANS-Shell eggs must be received at what temperature or less
48 hours - ANS-In how many hours and or days is the Food Service Officer required to respond
to a customer comment dropped in the food service officers suggestion box
5 ½ x 8 ½ - ANS-As of February 2004, what is the standard recipe card size
5 pounds 3 ½ ounces - ANS-The Leading Culinary Specialist adjusted the portion size from 4
ounces to 3 ounces for lunch meal (Pork Chop Suey). He/she predicted to serve 348 portions.
The recipe calls for 2 pounds of cornstarch per hundred. How much cornstarch is required for
this recipe adjustment
6 Diners - ANS-One set of center condiment items is provided for how many diners
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