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CULINARY SPECIALIST ( A-SCHOOL) FIRST TEST __NAVY__ - 78 Q/A
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CULINARY SPECIALIST ( A-SCHOOL) FIRST TEST __NAVY__ - 78 Q/A
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CULINARY SPECIALIST ( A-SCHOOL) FIRST TEST __NAVY__ -
78 Q/A
what are three major functions of nutrients? - -provide energy, provide
growth and development and regulate body functions.
-do macronutrients (carbs fats proteins) contain calories? - -Yes.
-what are considered as energy nutrients? - -Macro ( Carbs Fats and
Proteins)
-what do energy nutrients (carbs fat proteins) provide you? - -Sustaining
health, preventing disease, improving physical capabilities, enhance
sustainability and survivability and maintain and enhancing mental
performance.
-which nutrient is our most efficient fuel source? - -Glucose
-What is your recommended intake for carbohydrates? - -45-65% of total
calorie intake.
-what regulation governs the responsibility of food service personnel in food
service operation? - -Tri Service Food Code.
-how many calories per gram are yielded from carbohydrates? - -4 Per
Gram.
-how many calories are yielded from fats? - -9 Per Gram
-how many calories are yielded from proteins? - -4 Per Gram.
-what nutrient is responsible for building and reparing body tissue? - -
Protein.
-how much protein can your body process in an hour? - -25-35 grams and
hour.
-what are three types of dietary fats? - -saturated fat, monounsaturated fat
and trans fat
-what is your recommened daily intake for sodium (salt)? - -2300 mg.
, -what is your daily limit intake for saturated fat? - -less than 10% of calories
per day from saturated fats.
-how many cups of water per day does the average person normally loose
through normal daily activities? - -10 cups a day (80 OZ through urination).
-How many food groups are in my plate? - -5 (dairy, protein, grains,
vegetables and fruit).
-according to go 4 green which food items should be eaten rarely? - -Red-
Eat Rarely
-What is and example of a simple carbohydrate? - -Sugar.
-What vitamins are fat soluble? - -vitamins A, D, E AND K
-What vitamins are water soluble? - -Vitamins C and B complex
-Why is it important to study food safety? - -protect the consumer, protect
food service workers and protect the financial interest of the government.
-What publication governs military food safety standards? - -Tri Service
Food Code.
-What is the difference between sanitizing and sterilization? - -sanitize to
reduce the number of microorganisms to a safe level sterilize to make free of
microorganisms.
-What does "TCS" stand for? - -Time Temperature and Control For Safety.
-What is the temperature danger zone (TDZ) - -Between 41 and 135
degrees.
-what does it take for a foodborne illness to be considered an outbreak? - -
Two or more people that ate a common food item.
-What is a cross contamination? - -Transfer of harmful microorganisms from
one item of food to another
-What are microscopic, colorless single celled organism (plant or animal)
that vary in size and shape and grow at different rates? - -Bacteria.
-What is the number one factor that contributes to food borne disease? - -
Improper hot/cold holding temperatures.
-What type of gloves are not authorized for use in food service? - -Latex.
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