This quiz was created on 09JUN2010 from the following CDC volume: AFSC 3M051 3M051A 02 0807 EDIT CODE 04 Check the back cover of your volume to ensure that the above information matches yours. Consider all choices carefully, and select the best answer to each question. You must score a 90% or above on this exam to take your actual CDCs.
At no charge.
As cash-paying customers.
At the installation commander's discretion.
When the installation commander determines other facilities are not available.
Standard and special.
Standard and normal.
Discount and normal.
Discount and standard.
Buffet.
Holiday.
A la carte.
Traditional.
Food service officers.
Services commanders.
Installation commanders.
Major command commanders.
Food service officer.
Services commander.
Installation commander.
Mission support group commander.
One.
Two.
Three.
Four.
Communication.
Managing shifts.
Lack of meetings.
Training personnel.
Taste testing food.
Uniform inspections.
Mentoring and training.
On-the-job training (OJT).
Setting up shifts that maximize the number of workers at peak workload periods.
Placing personnel based on individual and unique skills.
Helping workers resolve their personal problems.
Dividing workers equally among the shifts.
Scheduled personnel appointments and training.
Daily and specialty meals scheduled.
The shifts at other dining facilities.
The peak hours for serving food.
Daily on the Production Log.
Weekly on the Production Log.
Daily on a self-inspection checklist.
Weekly on a self-inspection checklist.
Providing flexibility in menu planning.
Allowing customers to plan their meals in advance.
Providing managers time to devote to the customers.
Allowing food service personnel additional training time.
Satisfy the preferences of your guests.
Provide choices to accommodate religious observances.
Adjust stock levels to take advantage of vendor seasonal sales.
Add culturally diverse or specialty meals, or increase menu variety.
Practical and acceptable.
Simple and eye appealing.
Practical and cost effective.
Acceptable and eye appealing.
Use fresh eggs whenever possible.
Make available at least six choices.
Use frozen pasteurized reduced calorie eggs.
Omelets must be cooked to order, scramble eggs can be pre-cooked.
Lunch and dinner.
Nightmeal and breakfast.
Breakfast, lunch and dinner.
Nightmeal, lunch and dinner.
Healthy menu items with a quality packaging system.
Variety of healthy items delivered by flight kitchen personnel.
Choice of fast food menu items in a quality packaging system.
Variety of prepackaged foods in an inexpensive packaging system.
The last meal.
The first meal.
Lunch and dinner.
Breakfast and lunch.
2
4
6
8
Personnel who can't leave the duty section due to mission requirements.
Authorized personnel on the flightline.
Personnel placed on quarters.
Hospital personnel.
Poor to excellent.
Fair to outstanding.
Poor to outstanding.
Unsatisfactory to satisfactory.
Air Force public health personnel.
Maintaining good personal hygiene.
Using only bacteria-free subsistence.
Using sanitation solutions for cleaning.
Do not work with food if you have any communicable disease or infection.
Only wash hands after using the bathroom or moving equipment.
Keep hair neat and clean and always wear a hat or hair net.
Do not smoke or chew gum.
2
4
6
8
125°F.
135°F.
145°F.
165°F.
Weekly.
Monthly.
Quarterly.
Semi-annually.
1/8 inch.
1/4 inch.
3/8 inch.
1/2 inch.
Wipe off equipment.
Inspect the equipment.
Unplug the equipment.
Turn off all equipment.
Cyanide poisoning, food borne intoxication, and food borne infection.
Food borne intoxication, and food borne infection.
Cyanide poisoning, and food borne infection.
Food borne intoxication, and cyanide poisoning.
1-2 hours.
2-4 hours.
4-12 hours.
6-24 hours.
1 - 2 hours.
2 - 4 hours.
4 - 12 hours.
6 - 24 hours.
Two hours.
Four hours.
Six hours.
Eight hours.
155 °F for at least 15 seconds.
155 °F for at least 30 seconds.
165°F for at least 15 seconds.
165°F for at least 30 seconds.
Casseroles only.
Meat sauces only.
Any food as long as the food depth is not more than three inches.
None, freezing of leftovers is strictly forbidden.
120°F.
130°F.
140°F.
150°F.
Completely submerged under standing water.
At room temperature for no more than six hours.
Under refrigeration that maintains the food temperature at 40 °F or less.
In a microwave and then stored under refrigeration to keep the food temperature above 41 °F.
Department of Defense (DOD).
Food and Drug Administration (FDA).
United States Department of Agriculture (USD A).
Head Quarters Air Force Services Agency (HQ AFSVA).
What corrective actions are effective.
An ongoing, effective system is in place.
The effectiveness of the Critical Control Points.
Tracks which days and meal periods that HACCP is used.
Mix two or more ingredients thoroughly.
Mix two or more ingredients with a circular motion.
Beat rapidly with wire whip to increase volume by incorporating air .
Make a mixture smooth by using a fast regular circular and lifting motion.
Into very small pieces.
Into small cubes or pieces.
Food into irregular small pieces.
Any food into square-shaped pieces.
12.
18.
36.
48.
Seal the moisture inside the food and protect the oil.
Achieve a higher cooking temperature without the agitation of boiling the food.
Deliver heat at an even rate to all sides of a food so all parts are cooked at the same time.
Minimize water loss and vitamin destruction, yet maximize browning and flavor development of the food.
Deep fat frying.
Broiling and grilling.
Baking and roasting.
Boiling and steaming.
There are numerous molecules of fresh air present in the container.
Of the constant replacement of heated air in the container.
The transfer of heat is to the center of the food.
There is no air present.
120°F.
130°F.
140°F.
150°F.
How much to serve, what ingredients were used, and what utensils to use.
How much to serve, how to place the selections on the plate, and what utensils to use.
What ingredients were used, how to place the selections on the plate, and how much to serve.
What ingredients were used, how to place the selections on the plate, and what utensils to use.
Improve the appearance of the dining facility.
Increase nutritional value.
Stimulate the appetite.
Decorate food.
Speed of the serving line.
Simplicity for the line servers.
Foods from the kitchen are placed on the serving line with minimal handling.
Use the same pans for cooking and serving to reduce the number of dirty dishes.
One-third.
One-half.
Two-thirds.
Three-fourths.
Slotted spoon.
Solid spoon.
Food tongs.
Spatula.
Improves use of food, time, and personnel.
Better use of leftovers and dining facility money.
Improves customer satisfaction and speeds up customer flow.
Standardization of serving sizes and determination of peak feeding periods.
Proper serving techniques.
Progressive cooking.
Waste control.
Planning.
Anytime before the meal.
30 minutes.
2 hours.
1 hour.
At the end of each meal.
At the close of business.
Before the last meal is served.
Before performing the end-of-day functions.
The storeroom.
A central location.
The managers' office.
A shift leaders' pocket.
Once a day.
Once a meal.
Throughout the day.
Throughout the meal.
Cashiers' miscellaneous report.
Cashiers' miscellaneous log.
Shift leader checklist.
Sanitation checklist.
Solve recipe problems.
Provide food service recipe card training.
Improve shift leader recognition programs.
Manage recipes, menus, and nutrition databases.
Recipe method.
Ingredients.
Meal.
Name.
Trends and customer desires using a selection ratio concept.
Ingredients and nutritional information for each recipe.
Names of all shift workers and the items prepared.
Number of portions and portion sizes to prepare.
Thermal printer.
Digital pole display.
Touch screen terminal.
Identification card (ID) reader.
Break down the ingredients into weights and measures.
Break down the ingredients from decimals to fractions.
Obtain a working factor by dividing the portions by 100.
Obtain a working factor by multiplying the portions by 100.
Weighed on a scale.
Measured with a spoon.
Cooked with the skin on.
Measured in a measuring cup.
Multiply the working factor by the weight of each ingredient.
Divide the working factor by the weight of each ingredient.
Multiply the weight of each ingredient by 100.
Divide the weight of each ingredient by 100.
4.
16.
32.
48.
24.
36.
48.
72.
Customer Complaint Report (CCR).
Unsatisfactory Service Report (USR).
Unsatisfactory Material Report (UMR).
Unsatisfactory Subsistence Report (USR).
32 - 36°F.
36 - 40°F.
38 - 42°F.
40 - 44°F.
4.
6.
8.
12.
Front of the shelves.
Back of the shelves.
In the freezer.
On the floor.
Above 0°F.
30 - 35°F.
40°F or below.
50°F or below.
Corn on the cob and leafy vegetables.
Green beans and corn on the cob.
Lima beans and peas.
Spinach and peas.
Never.
Before frying in the fryer.
Before baking in the oven.
At least 24 hours prior to cooking.
First in, first out (FIFO).
First in, last out (FILO).
Last in, first out (LIFO).
Follow the Production Log.
At the end of the last calendar day each month, and semi-annually.
Weekly, and at the end of the last calendar day each month.
At the end of the last calendar day of each month, and quarterly.
Weekly, and then semi-annually.
Subsistence tracking form.
Inventory count worksheet.
Production Log.
Waste log.
Storeroom personnel and individual who conducted the inventory.
Food service manager and food service officer (FSO).
Food service manager and food service officer (FSO).
Storeroom personnel and dining facility manager.
AF Form 3516, Food Service Inventory Transfer Receipt.
AF Form 3514, Inventory Count Worksheet.
Transfer Reconciliation Report.
Transfer History Report.
Inventory Control.
Inventory Control.
Menu Recapitulation.
Inventory Recapitulation.
At any time.
First thing the next business day.
24 hours before scheduled delivery.
After the order has been transmitted to the Subsistence Total Ordering and Receipt Electronic System (STORES).
End of each month.
Same day as delivery.
Within 24 hours of delivery.
Within one week of delivery.
Menu recapitulation (recap).
Ingredient forecast report.
Subsistence recap.
Ingredient recap.
45 days.
30 days.
24 hours.
24 hours.
It is forwarded to the Defense Finance and Accounting Service (DFAS) for approval.
A copy is forwarded to the Defense Supply Center Philadelphia (DSCP).
It is sent to the Defense Logistics Agency (DLA) for approval.
A copy is forwarded to the major command (MAJCOM).
Sales offset.
Sales and cost.
Uncosted items.
On-hand inventory.
Daily.
Weekly.
Monthly.
Annually.
AF Food Service Production Log.
DD Food Service Dining Facility Receipt.
AF Form 1131, Cash Collection Voucher.
DD Form 1131, Cash Collection Voucher.
Description, amount, count, and serial numbers.
Count, description, reporting period total, and unit name.
Reporting period, number, count, and cash count report.
Sales off-set report, reporting period, building number, and total amount.
Sales.
History.
Sales offset.
Transaction.
Purchase history.
Inventory history.
Sales offset history.
Transaction history.
AF Form 1119-1, Field Feeding Monthly Monetary Record.
DD Form 1305, Receipt for Transfer of Cash and Vouchers.
AF Form 1254, Register of Cash Collection Sheets.
DD Form 1131, Cash Collection Voucher.
Ensures information is current and constant.
Develops requirements for cataloging.
Approves items for use in facilities.
Approves all subsistence orders.
24 hours.
48 hours.
1 week.
12 days.
Defense Supply Center Philadelphia (DSCP) manager.
Major command (MAJCOM) representative.
Food service officer (FSO).
Prime vendor (PV).
Headquarters Air Force Services Agency/Air Force Food Service.
The prime vendor (PV) account representative.
The food service superintendent.
The PV.
One week before the order is sent.
The business day the order is received.
Close of business the day after the order is sent.
Close of business the day before the order is sent.
Food service accountant.
Food service officer (FSO).
Food service superintendent.
Prime vendor (PV) account representative.
Dining facility manager.
Food service accountant.
Prime vendor (PV) account representative.
Headquarters Air Force Services Agency/Air Force Food Service.
Ensuring food is controlled from the time of receipt until served.
Ensuring the right quantities of food are prepared.
Recording all food transferred between facilities.
Keeping high-dollar storage areas secured.
Always view the event log after a catalog imports.
Verify that all subsistence prices have not changed.
Be sure to link/unlink any items that have been made inactive.
Check that vendor items are “nested” and are linked to the same inventory.