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Garrison Dining Operations Questions and Answers New (2024/2025) Solved 100% Correct
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Semi-perishable subsistence - ️️Foods not subject to rapid spoilage, usually canned or packaged foods & can be stored without refrigeration To keep moisture, nutritive value and to prevent food from drying out - ️️Why do you keep food covered? FM 30 - ️️Fundamental principal for lar...

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  • September 18, 2024
  • 6
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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  • garrison dining operations

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Garrison Dining Operations
Semi-perishable subsistence - ✔️✔️Foods not subject to rapid spoilage, usually
canned or packaged foods & can be stored without refrigeration


To keep moisture, nutritive value and to prevent food from drying out - ✔️✔️Why do
you keep food covered?

FM 30 - ✔️✔️Fundamental principal for large scale combat operation

Fish and guide/patrol dogs - ✔️✔️The only animals allowed in the dining facility are?

Fleshy part of fingers - ✔️✔️Fingernails should not extend past?

At least 20 seconds - ✔️✔️How long should you wash your hands with soap and water
for?

Progressive cookery - ✔️✔️Preparation of food in batches at staggered times

To prevent food waste, maintain nutritional value and maintain taste and eye appeal -
✔️✔️What is the purpose of progressive cookery?


Replenish - ✔️✔️To make full again, replenishing food on the serving line

temperature range in which bacteria rapidly grows on food - ✔️✔️What is the
temperature danger zone (TDZ)?

41-135 degrees - ✔️✔️What is the TDZ range?

Perishable subsistence - ✔️✔️Foods that are subject to rapid spoilage, must be used
or refrigerated immediately


Recipe card - ✔️✔️Instructions on how to prepare a food product, not to make your job
easier

cross-contamination - ✔️✔️The transfer of harmful microorganisms from one food to
another

, Production schedule - ✔️✔️Provides all info a cook needs for preparing a meal except
ingredients, required for every meal (DA Form 3034)

Highlighted - ✔️✔️Leftovers being used as a main meal should be?

Shift leader - ✔️✔️If adding additional ingredients to leftovers, you should notify who to
annotate special instructions?

Potentially Hazardous Foods (PHF) - ✔️✔️What should NOT be used as leftovers?

7 days (168 hours) - ✔️✔️How long can leftovers be saved for?

Only once - ✔️✔️Leftover can be offered to service how many times?

Ice as an ingredient - ✔️✔️When cooling leftovers, you can add what?

Covered and labeled with date and time - ✔️✔️Before putting leftovers in the fridge
they just be?

165 degrees for 15 seconds - ✔️✔️When reheating leftover PHF's they must be heated
to?

1 tbsp - ✔️✔️3 tsp =

1 oz - ✔️✔️2 tbsp =

1 cup - ✔️✔️8 oz =

1 lb - ✔️✔️16 oz =

1 pt - ✔️✔️2 cups =

1 qt - ✔️✔️2 pt =

1 gal - ✔️✔️4 qt =

Before beginning a different task or after 4 hrs - ✔️✔️When should you change your
gloves?

30 min - ✔️✔️How long should the serving line be preheated for?

6 inches - ✔️✔️How many inches from the floor should all subsistences be stored?

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