Exam (elaborations)
NAVY CS TEST 5
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Exam of 3 pages for the course NAVY CS at NAVY CS (NAVY CS TEST 5)
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NAVY CS TEST 5What is the formula for limited ingredient? - -Recieved, used, or issued
divided by AFRS (what it calls for)
-What is the formula for yield adjustment? - -PTP(portions to prepare)
divided by 100 (AFRS) to get the working factor.
-What is the formula for acceptability (method 1)? - -Portions prepared-
leftovers divided by actual fed
-What is the formula for acceptability (method 2)? - -Portions prepared +
additional portions - leftovers divided by actual fed
-What is the formula for acceptability (method 3)? - -There are 2 products.
For product 1 it's portions prepared divided by headcount #1. For product 2
it's portions prepared - leftovers divided by headcount 2 - headcount 1.
-What publication describes the general mess and details policy and
guidelines for efficient operations of general mess? - -NAVSUP 486
-How many signatures are required on the NAVSUP form 1090 ? - -3
-Who's signatures are required on NAVSUP form 1090 for normal work days?
- -Watch Captain, Leading CS, Food Service Officer
-Who's signatures are required on NAVSUP form 1090 for turnover days? - -
Watch Captain, Oncoming Watch Captain, Leading CS, and FSO
-Who signature appears in "requisitioned by" on the NAVSUP form 1282
(request form) - -Watch Captain
-What does BDFA stand for? - -Basic Daily Food Allowance
-What goes in the "allowed" section on a NAVSUP form 1090? - -Number of
assigned persons allowed in the activity
-How many days before going on watch while the watch Captain review and
sign the 1090? - -2 Days
-What was developed to meet all menu planning standards? - -NSCM (Navy
Standard Core Menu)
-Who signs the "reviewed by" on the 1090? - -FSO (food service officer)
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