NAVEDTRA 15008A CULINARY SPECIALIST
EXAM AND PRACTICE NEWEST COMPLETE 379
QUESTIONS AND CORRECT DETAILED
ANSWERS (VERIFIED ANSWERS) |ALREADY
GRADED A+||BRAND NEW VERSION!!
The concentration of the carbon dioxide produced by respiration may reach a level in
which
it is unsafe to work when fresh fruits and vegetables are stored in a tight compartment
at or
above which temperature? - ✔✔ANSW✔✔..40°F
Proper circulation of air is of prime importance in keeping the desired temperature in all
parts
of the meat storage space. Cases should not be stacked directly on the deck; steel
pallets or deck
gratings should be used to allow free circulation of air under all items stored in the
space. Stacks
should be at least how many inches from the bulkhead or refrigeration coils? (
Keep the food service facility and its adjacent grounds clean and free of litter and
debris. The
use of self-closing doors, closed windows, screens, air curtains, or other means should
effectively protect openings to the outside against the entrance of rodents and insects.
Screens
should be tight fitting, free of breaks or tears, and not less than which size mesh? -
✔✔ANSW✔✔..16 to 1
Which type of agent is a solid, liquid, or gas that, through its chemical properties,
produces
lethal or damaging effects on man, animals, plants, or material, or produces a screening
or
signaling smoke?
No rule governs the mixing time for dough other than the feel and appearance of the
dough.
When the mixing process is completed, the temperature of the dough should range
between 78°F
and which temperature? - ✔✔ANSW✔✔..82°F
,What is the chemical change that takes place when yeast (or other leavening agent) in
the
bread releases carbon dioxide gas, causing the dough to rise? -
✔✔ANSW✔✔..Fermentation
The intermediate proofing period should be just long enough for a piece of dough to
recover
from being divided and rounded, typically up to how many minutes, depending on the
dough and
the conditions of the room? - ✔✔ANSW✔✔..15
After shaping and panning, loaves should be placed in a properly controlled room or
cabinet
called the proof box or proof cabinet for the final proof or pan proof. Temperature of the
cabinet
should be maintained at which temperature range? - ✔✔ANSW✔✔..90-100°F
Bread should be stored at cool room temperature under conditions where it will not dry
out.
If placed in plastic bags that are closed with twisters, bread can be stored for up to how
many
hours in a cool room? - ✔✔ANSW✔✔..96
Which formula was developed to meet a critical need aboard Navy ships with limited
bakery
space and eliminates both the intermediate proof and the final loaf-molding operation? -
✔✔ANSW✔✔..Short-time
What is an undesirable condition of bread caused by bacteria that has an odor similar to
overripe cantaloupe? - ✔✔ANSW✔✔..Rope
Temperatures at or above how many degrees promote the development of rope? -
✔✔ANSW✔✔..85°F
Two variations of hot rolls—hard rolls and brown-and-serve rolls—can be made using
the
short-time formula. Approximately how many hours of preparation time per batch of hot
rolls is
saved if the short-time formula is used instead of the straight dough method? -
✔✔ANSW✔✔..1.5
How many types of sweet dough are there? - ✔✔ANSW✔✔..2
,What are bakery products in which quick-acting leavening agents such as baking
powder and
baking soda are used? - ✔✔ANSW✔✔..Quick breads
Which type of doughs are soft dough products such as baking powder biscuits, or stiff
dough
products such as cake doughnuts? - ✔✔ANSW✔✔..Roll-out
Which type of flour produces finer grained baked products than bread flours? -
✔✔ANSW✔✔..General-purpose
What is the chemical leavening agent used in Armed Forces Recipe Service (AFRS)
quick
breads? ( - ✔✔ANSW✔✔..Baking powder
Which mixing method is used for pancakes, muffins, corn bread, dumplings, and
fritters? - ✔✔ANSW✔✔..Muffin
What is a food, such as fruit, meat, poultry, or vegetables that have been dipped in a
milk-
egg-flour batter and fried in deep fat? - ✔✔ANSW✔✔..Fritter
Which type of batter is used for dipping raw shrimp, onion rings, or a variety of other
vegetables before frying? - ✔✔ANSW✔✔..Tempura
Mixing temperature should be controlled so that the dough leaves the mixer at 78 to 82
°F.
The temperature of ingredients when mixed has a definite effect on the amount of fat
absorbed
during frying. Mixing time for yeast-raised doughnuts should be limited to how many
minutes or
until the dough is smooth and elastic? - ✔✔ANSW✔✔..10
What is the recommended temperature of the fat for raised doughnuts when frying? -
✔✔ANSW✔✔..375°F
Yeast doughnuts should not be less than how many degrees when glaze is applied? -
✔✔ANSW✔✔..160°F
Syrup glazes are usually applied to rolls or coffee cakes. A syrup glaze is prepared from
a
mixture of blended syrup and water that is boiled for how many minutes? ( -
✔✔ANSW✔✔..5
, Cooked protein foods that have been held at temperatures between 41 and 135 °F for
more
than how many hours will be considered unfit for consumption and must be destroyed? -
✔✔ANSW✔✔..4The holding temperature (internal product temperature) of hot foods
held on a serving line
should be maintained above which temperature?
Which type of soups are made from clear, un-thickened stock? - ✔✔ANSW✔✔..Light
What must be used for thickening to make smooth gravy? - ✔✔ANSW✔✔..Roux
Roux - ✔✔ANSW✔✔..
Which type of soups are made from stock, vegetables, rice, or pasta such as noodles,
macaroni, and spaghetti? - ✔✔ANSW✔✔..Heavy
ow many types of frozen eggs are available? - ✔✔ANSW✔✔..
Which office is responsible for administering the Navy food service program? -
✔✔ANSW✔✔..NAVSUP N413
What are activities that assist ashore and afloat commands in raising the quality of food
service? - ✔✔ANSW✔✔..Navy Food Management Teams (NFMTs)
Who is overall responsible for the administration of the General Mess (GM)? ( -
✔✔ANSW✔✔..Commanding Officer (CO)
Who provides assistance to the Food Service Officer (FSO) for establishment of food
service
attendant manning requirements? - ✔✔ANSW✔✔..Executive Officer (XO)
Who is responsible for procuring, receiving, storing, issuing, shipping, transferring,
selling,
accounting for, and maintaining all stores of the command? - ✔✔ANSW✔✔..Supply
Officer (SUPPO)
Who is responsible for supervising the food service division to ensure that the
organization
and operation follow all applicable regulations, orders, and directives? -
✔✔ANSW✔✔..Food Service Officer (FSO)
How often at a minimum must the Food Service Officer (FSO) conduct walk-throughs of
food
service spaces? - ✔✔ANSW✔✔..Daily
