Shared Flashcard Set

Details

3M071 A Services Craftsman CDC
Volume 2 Food Service Edit Code 05
100
Culinary Art
Professional
05/08/2013

Additional Culinary Art Flashcards

 


 

Cards

Term
Who may authorize permanent party officers to eat in the enlisted dining facility?
Definition
Installation Commander
Term
What are the two types of Department of Defense (DOD) meal rates?
Definition
Discount and Standard
Term
Who is authorized to eat at no charge?
Definition
Enlisted members entitles to eassential station messing (ESM) (Meal Card)
Term
Who can allow off-base civilians, noncombatant evacuees, and family members evacuated from other Department of Defense (DOD) installations to eat in the base dining facilities during emergencies?
Definition
Installation's Commander
Term
What agency should be contacted before ordering any meals ready to eat (MRE)?
Definition
Headquarters Air Force Services Agency/Air Force Food Service (HQ AFSVA/SVOHF)
Term
If it is not feasible to obtain signatures in the base dining facilities during emergencies, who certifies the number of meals furnished?
Definition
Mission Support Group Commander
Term
What degrades the food service mission at any level?
Definition
Poor Management
Term
What is an excellent source of training aids?
Definition
Dining Facility Manager's Quarterly Planner
Term
How many days is the corporate food service (CFS) menu cycle?
Definition
14 Days
Term
What attributes MUST a good menu possess?
Definition
Be practical and acceptable to the customers and cooks.
Term
Which is a reason that the corporate food service (CFS) may be changed?
Definition
Provide choices to accommodate religios obervances
Term
Who creates, develops, and distributes flight meal menus?
Definition
Headquarters Air Force Services Agency/Air Force Food Service Branch (HQ AFSVA/SVOHF)
Term
How many hours MUST sandwhich meals be consumed in?
Definition
4 hours
Term
What is the purpose of AF Form 1038, Food Service Evaluation Record?
Definition
Gauges the level of effectiveness in your dining facility operation.
Term
Where can you document your findings, corrective actions, and follow-up procedures?
Definition
Reverse side of AF Form 1038
Term
What are the two sanitation problems you face when preparing food?
Definition
Cross-contamination and the danger sone
Term
To what internal temperature do you reheat leftovers and for how long do you reheat them?
Definition
165 for 15 sec
Term
What may cause a negative impact on the health of your customers?
Definition
natural poisons, bacteria, and toxins
Term
What causes the food borne infections Norwalk Virus?
Definition
Water and Ice
Term
What must be done with potentially hazardous foods that have been held in the danger zone for more than four hours?
Definition
Destroy the food
Term
When can you freeze leftovers?
Definition
Its forbidden
Term
How must you treat reconstituted dehydrated food?
Definition
As if they were fresh items
Term
What do the principles of hazard analysis and critical control point (HACCP) embody?
Definition
The concept of active managerial control that ensures food borne illness risk factors are controlled
Term
What are the advantages of a properly implemented food safety management system based on hazard analysis and critical control point (HACCP)?
Definition
Reduction in product loss
Term
When preparing vegetables tossing is defined as
Definition
mizing ingredients lightly
Term
When preparing dicing is defined as
Definition
cutting into small cubes or pieces
Term
When preparing battered seafood dredging is defined as
Definition
coating with crumbs, flour, sugar, or corn meal
Term
What cooking method means to jump
Definition
saute
Term
What type of heat is used to bake?
Definition
Dry
Term
What is the key to the production of good food?
Definition
Control of heat transfer
Term
When testing for doneness in meats, where is the top of the thermometer inserted?
Definition
In the center of the meat at its thickest point
Term
What is the internal temperature of a well done meat item?
Definition
170
Term
What are the benefits of progressive cooking?
Definition
Improved use of food, time, and personnel
Term
When producing large quantities of food, what is the most important management device?
Definition
Waste prevention
Term
What other concern must you be aware of in reference to waste prevention besides food?
Definition
Fuel or Energy
Term
How often is the menu cycle developed, published, and distributed?
Definition
Annually
Term
When should the Production Log be completed?
Definition
Before each meal
Term
At a minimum how long before the open of business should you complete menu overrides?
Definition
1 hour
Term
When do you not need to complete the daily waste log?
Definition
Before the last meal is served
Term
What waste log do you use to track disposal of leftover egg and milk mixture for French toast?
Definition
Raw waste log
Term
Why does the cashier's use of the miscellaneous key alter the inventory?
Definition
The CFS system is designed for the cashier to use assigned register keys for accurate accounting for inventories
Term
What is the purpose of the Air Force Food Service Recipe System (AFFSRS) interactive software?
Definition
Manage recipes, menus, and nutrition database3s
Term
You can preform a search for a specific recipe in the Air Force Food Service Recipe System (AFFSRS) by
Definition
Name
Term
What are some of the basics of the point of sales (POS) system?
Definition
Touch screen terminals, thermal printers, and digital pole display
Term
What is the most dynamic user interface of the point of sales (POS) system?
Definition
Identification card (ID) reader
Term
How do you obtain a coverted weight of an ingredient?
Definition
Multiply the working factor by the weight of each ingredient
Term
What is the equivalent of one gallon?
Definition
4 quarts
Term
How many teaspoons are in one tablespoon
Definition
3
Term
What does the subsistence total ordering and receipt electronic system (STORES) do?
Definition
Automates all installation level subsistence ordering and receipting for Department of Defense (DOD) food
Term
how many hours after placing an order through the subsistence total ordering and receipt electronic system (STORES) should a delivery be received?
Definition
72
Term
What ingredient would be considered a "weight" in a recipe?
Definition
Potatoes
Term
Who should initial the delivery ticket to acknowledge the changes if subsistence has been added or deleted?
Definition
Responsible storeroom personnel
Term
What is a tool to help you improve the quality of subsistence received by highlighting problems with subsistence received?
Definition
Unsatisfactory material Report (UMR)
Term
At what temperatures must fresh meats and poultry be stored?
Definition
32-36
Term
At what temp must milk be stored?
Definition
38-40
Term
At what temp must fresh fruits and vegetables be stored?
Definition
40-45
Term
What can you use a galvanized container for in the dining facility?
Definition
Storing dry foods
Term
What is an improper way to store semi peristable items?
Definition
In refrigerated rooms
Term
When using the first in first out FIFO stock rotation where should you put the newly received stock?
Definition
Place the oldest stock the the back of the shelf
Term
Which frozen vegetables should be thawed before cooking?
Definition
Corn on the cob and leafy vegetables
Term
How many hours before cooking should you thaw frozen catfish?
Definition
72
Term
Who designates in writing persons responsible for and having access to the storeroom?
Definition
Food Serice Officer
Term
When should you conduct internal physical inventories?
Definition
Weekly and at the end of the last calendar day of each month
Term
Who determines whether a special physical inventory is taken during the month?
Definition
Food service officer
Term
What should you use to record the physical inventory count
Definition
Inventory count worksheet
Term
Who conducts a full physical inventory at the end of the fiscal year?
Definition
Non Food Service Personnel
Term
When the fiscal year inventory is complete who enters the counts into the corporate food service (CFS) system?
Definition
Storeroom personnel
Term
What will you use for all transfers if your facilities is NOT automated?
Definition
AF Form 3516 Food Service inventory Transfer Receipt
Term
In automated facilities where in the corporate food serivce (CFS) system are transfers conducted?
Definition
Inventory Control
Term
When subsistence is transferred between two facilities who processes it in the corporate food service (CFS) system?
Definition
Receiving facility and transferring facility
Term
If medically condemmed food is not excessive how do you document removing it from your stock?
Definition
Waste log
Term
What is used to record differences between the facility's physical inventory and its on-hand summary?
Definition
Physical count entry
Term
What is the number one rule for a storeroom clerk?
Definition
Sign only for what you actually receive
Term
When should the back dock receipt, reconcilliation, and a copy of the vendor invoice be sent to the accountant?
Definition
Within 24 hours of delivery
Term
What do we use in food service to forecast our subsistence needs?
Definition
Menu recapitulation (recap)
Term
Which report summarizes the results from processed item transactions?
Definition
Sales and Cost
Term
What is the purpose of the uncosted items report?
Definition
Detect usage of an item that exceeds the on-hand inventory
Term
Which report detects usage of an item that exceeds the on-hand inventory?
Definition
Uncost item
Term
What is not a common reason for an item to have an uncosted quanity?
Definition
Items on hand do not have an accurate cost assigned
Term
Why do we use a sales offset report?
Definition
To summarize the headcount and cash collected for the entire day
Term
How oftem should the accountant run a transfer reconciliation report?
Definition
Daily
Term
How can the accountant ensure all transfers are recorded on the same day for all facilities?
Definition
Print the transfer reconciliation report
Term
After you print the cash reconciliation report, what do you attach it to?
Definition
DD Form 1131
Cash Collecion Voucher
Term
What items are found in the cash reconciliation report?
Definition
Count, description, reporting period total, and unit name
Term
The subsistence total ordering and receipt electronic system (STORES) Web sends an order confirmation
Definition
through e-mail
Term
Which is not one of the three types of journals used with the corporate food service (CFS) system?
Definition
Inventory
Term
Which form verifies the daily amount of cash collected and essential station messing (ESM) personnel served?
Definition
AF Form 79, Headcount Record
Term
Which form is used to account for all types of meals to include flight meals and record cash collected for them?
Definition
AF Form 1119-1, Manual Monthly Monetary Report
Term
Any cash overages and shortages are reported by
Definition
completing a DD Form 1131 Cash Collection Voucher
Term
Which form accounts for signatures recorded on the AF Form 79, Head Count Record?
Definition
AF Form 1254, Register of Cash Collection Sheets
Term
Which is not a role of the prime vendor (PV) account representative?
Definition
Approves all subsistence orders
Term
What is an advantage of going to a local vendor for subsistence?
Definition
Availability of commercial brand name products
Term
To whom do you speak to first if you are having problems with the quality or timeliness of food deliveries?
Definition
Prime vendor (PV)
Term
What is one way vendors most oftem use to demonstrate their new products?
Definition
Conducting local food shows
Term
To verify that you can use new innovative products not in the Air Force Core Catalog, you should contact
Definition
Headquarters Air Force Services Agency/Air Force Food Service Branch (HQ AFSVA/SVOHF)
Term
Food orders should be sent two duty days before the required delivery date to ensure
Definition
the vendor has time to fill your order
Term
What is considered the most important duty in the storeroom?
Definition
Recieving orders of subsistence
Term
The duties of a storeroom clerk do not include
Definition
ensuring the right quantities of food are prepared
Term
How often are vendor profiles sent to the facilities?
Definition
A few times a year
Term
Which is not a principal for importing and reconciling catalogs items?
Definition
Verify that all subsistence prices have not changed
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