3F151 CDC Module 2: End of Module Review Exercise

What is the first step to washing your hands?

A. Wet

Finger nails will not extend ___ past the fingertip?

¼ inch

What Air Force Instruction (AFI) must be available in each facility in terms of sanitization?

Department of the Air Force Instruction (DAFI) 48-117

How many hours does the onset of food-borne intoxication (food poisoning) illness occur?

2-4.

Symptoms of food-borne infection usually occur within

6-24

Into what groups are food-borne illnesses not divided?

Fungal infection

Who approves the Hazard Analysis and Critical Control Point (HACCP) plan?

Public Health

What is the term for cutting food into cube-like pieces?

Dice

What is the term for making shallow cuts across the top of a food item?

Score

What are the results of progressive cooking?

Improved use of food, time, and personnel

What contributes to plate waste?

Poor portion control, unpopular dishes, and improper serving.

What are the benefits of progressive cooking?

Improves use of food, time, and personnel

What is a good tip to remember when applying progressive cooking?

Open canned items only as needed.

When producing large quantities of food, what is the most important management device?

Waste control.

Perishable foods should never remain in the temperature danger zone for more than how many hours?

4 Hours

What is the goal of the flight menu program?

Nutritious meals that are attractively packaged.

Within how many hours after being issued must a sandwich meal be consumed?

4

At least how many menus should you prepare for flight meals in your facility?

6

What management tool is available for planning and serving flight and ground support meals?

The preface to the worldwide menu (WWM)

How many large menus are offered according to the worldwide menu (WWM) preface?

9 Meals

During a long flight, which meal can you serve as a sandwich meal?

The first meal.

Which meal-type service has a set meal rate plus the operational charge?

Buffet.

Enlisted members receiving the meal portion of per diem are authorized to use the dining facility

as cash-paying customers.

How many days of emergency rations (meals, ready to eat [MRE]) are authorized units allowed to purchase?

2

If it is not feasible to obtain signatures in the base dining facilities during emergencies, who certifies the number of meals furnished?

Mission support group commander.

What are the two types of Department of Defense (DOD) meal rates?

Discount and standard.

What is one of the biggest problems facing managers in food service facilities?

Communication

What is the key to a successful food service operation?

Properly trained and effective supervisors.

What should shift leaders accomplish to start their day?

Complete the Department of Defense (DD) Form 2973, Food Operation Inspection Report.

A good menu must be

practical and acceptable.

The operational advantages of the cyclic menu in menu planning include.

providing flexibility in menu planning.

Which is not a criterion for which managers can change core menu components?

Adjust stock levels to take advantage of vendor seasonal sales.

According to the preface to the worldwide menu (WWM), what is mandatory for omelets and scrambled eggs?

Use liquid-style, reduced-cholesterol eggs.

The variety offered in your meals is subject to the

size of the serving line.

Holidays meals give the dining facility a chance to

show off skills and pride.

Which meal menu can you change to support the corresponding holiday?

4th of July.

Who fills in the projected headcount on the production log?

Facility Manager

At least how many weeks in advance do storeroom personnel review a production log?

1 Week

At least how many hours in advance should a shift leader review a production log?

72 hours

When rating food service operations on the Air Force Information Management Tool (IMT) 1038, Food Service Evaluation Record, which category is allotted the most points?

Kitchen operations.

What area is not evaluated in Category (Cat)-A of the Air Force Information Management Tool (IMT) 1038, Food Service Evaluation Record?

Food Display and Serving Temps

What is the rating scale for each category on the Air Force Information Management Tool (IMT) 1038, Food Service Evaluation Record?

Poor to outstanding.

To initiate an account for the Back of the House (BOH) Automated System and Subsistence Total Ordering and Receipt Electronic System (STORES) Web, who is needed to be contacted?

Air Force Services Center (AFSVC/SVOF) office

What are the two main components of the Back of the House (BOH)?

Configuration center and Aloha Enterprise

What is the Front of the House (FOH) also known as?

The cash registers

What is the easiest way to level up your training?

Recipe cards

What are the three ways recipe cards can be located in Net-Chef?

keyword, attributes, components

What is not one of the purposes recipe cards serve?

Improves time management

What is the first step when manually adjusting a recipe yield?

Obtain a working factor by dividing the number of servings needed by 100

What is the second step to manually converting a recipe to a specific number of portions?

Break down the ingredients into weights and measures.

Potatoes should be considered a "weight" in a recipe because potatoes can be

weighed on a scale.

What is a liquid ingredient that you can measure with a cup or spoon known as?

Measure

How many quarts equal one gallon?

4 quarts

How do you obtain a converted weight of an ingredient?

Multiply the working factor by the weight of each ingredient.

What is the equivalent of one gallon?

4 quarts

How many tablespoons (tbsp) are in one cup?

16

What type of ingredients are considered "measures" in a recipe?

Small quantities of spices.

When inspecting and receiving subsistence, if the vendor adds or deletes subsistence on the receipt, who must initial the delivery ticket to acknowledge the changes?

Storeroom personnel.

What is a tool to help you improve the quality of subsistence received by highlighting problems with subsistence received?

Unsatisfactory Material Report (UMR).

What is a good use of a galvanized container in the dining facility?

Storing dry foods.

At what temperatures must fresh meats and poultry be stored?

32-36° F.

At what maximum temperature should you thaw frozen foods in a refrigerator?

40° F.

What is a proper way to store semi-perishable items?

At room temperature.

What is the cardinal rule for stock control?

First in, first out (FIFO)

Which frozen vegetables should you thaw before cooking?

Corn on the cob and leafy vegetables.

Who determines whether a special physical inventory is taken at any other time during the month?

Food service section chief.

When do you conduct internal physical inventories?

Twice a month.

Once the fiscal year (FY) inventory is conducted, who enters the counts into the automated system?

Storeroom personnel.

Who signs the count sheet, certifying the inventory is correct?

Dining facility manager and inventory officer.

Who conducts the fiscal year (FY) inventory in the dining facility?

Disinterested personnel outside of food service.

What do we use in food service to forecast our subsistence needs?

Automated system.

Who designates in writing which personnel can have access to the storeroom?

Food service section chief.

Where do threats to food and water (FW) assets come from?

Hate groups.

Which is not a role of the prime vendor (PV) account representative?

Approves all subsistence orders.

To whom do you speak to first if you are having problems with the quality or timeliness of food deliveries?

Prime vendor (PV).

How soon after placing a prime vendor (PV) order will the subsistence be received?

48 hours.

How many hours after placing an order through the Subsistence Total Ordering and Receipt Electronic System (STORES) Web should you receive a delivery?

48.

The Subsistence Total Ordering and Receipt Electronic System (STORES) Web was designed to

automate all installation-level subsistence ordering and receipting.

What is a quick reference to what items on the Defense Logistics Agency (DLA) Troop Support catalog can be ordered?

AF core items.

Who is responsible for linking items and importing catalogs from Subsistence Total Ordering and Receipt Electronic System (STORES) Web into the automated system?

Air Force Services Activity/Food Service Branch (AFSVA/SVOFA).

What is the number one rule for a storeroom clerk?

Sign only for what you actually receive.

The duties of a storeroom clerk do not include

ensuring the right quantities of food are prepared.

Food orders should be sent to the prime vendor (PV) two duty days before the required delivery date to ensure

the vendor can offer a substitute if an item is not in stock.

The storeroom manager and dining facility manager must review all prime vendor (PV) orders by when?

Close of business the day before the order is sent.

What does the cash sales summary report display?

Gross sales and sales details for each register on each day and time period.

Which form is used to account for all types of meals, to include flight meals, and record cash collected for them?

Air Force (AF) Form 1119A, Field Feeding Manual Monthly Monetary Report.

Which form verifies the total amounts of cash collected and essential station messing (ESM) personnel served?

AF Form 79, Headcount Record (Storage Safeguard Form).

Any cash overages and shortages are reported by

Completing a Department of Defense (DD) Form 1131, Cash Collection Voucher

In non-automated facilities, what document is used for all transfers?

Air Force (AF) Information Management Tool (IMT) 3516, Food Service Inventory Transfer Receipt.

How is food transferred out to another automated facility processed in the automated system?

Location Transfer