3m051a Volume 2: Food (Self Test Questions)

When the installation commander authorizes it after determining that all other facilities are not available, adequate, or readily accessible to the duty station.

When specials meals are offered, such as holiday meals or “surf and turf” night.

When dressed in civilian clothes.

When the services commander or NCOIC authorizes it.

Services commander

Installation commander

Dining Facility manager

Shift leader

Reduced and Premium

Discount and Standard

Premium and Standard

Discount and Reduced

To fund NAF activities.

To offset the meal cost for E-4 and below.

To help purchase operating supplies such as paper plates, cups, etc.

To proportion portions according to the charge schedule.

Off-base civilians

Noncombatant evacuees

Family members evacuated from other DOD installations

All of the above

DD Form 79

AF Form 1131

AF Form 79

DD Form 1131

Airman’s Manual

Corporate Food Service (CFS) Handbook

AFI 23-201

The dining facility manager’s emergency and disaster handbook

2700 MREs (300 ESM members X 3 meals per day X 3 days)

1200 MREs (300 ESM members X 2 meals per day X 2 days)

1800 MREs (300 ESM members X 3 meals per day X 2 days)

2400 MREs (300 ESM members X 2 meals per day X 4 days)

Completing your computer based training (CBT) courses and your career development courses (CDCs).

Managing an Air Force food service operation.

Learning the business philosophy of “Adapt, react, re-adapt, act.”

Earning your ServSafe Certificate.

Customer service and communications skills that no form of higher education can duplicate.

Headaches

The shift leader

The dining facility manager

The installation commander

The NCOIC

Effective discipline

Good physical fitness and personal hygiene

Properly trained and effective supervisors

Adherence to the FDA’s food pyramid

Institute a “zero tolerance” policy for tardiness

Make schedules three months in advance

Utilize split-shift scheduling

Help individuals resolve personal problems

Know the peak hours for serving food, and plan overlap of shifts to occur before this time.

Forecast the number of meals, and plan the work force needed to do the task.

All of the above

None of the above

DSCP (Defense Supply Center, Philadelphia)

HQ AFSVA/SVOHF (Headquarters Air Force Services Agency/ Air Force Food Service Branch)

Installation commander

The Pentagon

For planning and serving good, multiple-choice menus.

It is required by the U.S. FDA (Food and Drug Administration).

To promote local agricultures and sustainable growing practices.

To avoid potential lawsuits or complaints.

Aids in production planning; helps forecast logistics requirements; provides flexibility

Increases serving efficiency; ensures training and scheduling consistency; aids in keeping menus configures within monetary targets for each meal period

A and B

None of the above.

14.

30.

7.

10.

Conduct a survey to determine taste preferences.

Examine the CFS (Corporate Food Service) menu and determine its appropriateness for your facility.

Reviewing seasonal discounts with the PV (Prime Vendor)

Completing a full inventory of stores.

Menu Planning

Seasonal discounts offered by the PV (Prime Vendor)

Inventories held at DSCP (Defense Supply Center, Philadelphia)

Preference of the installation commander.

It must be removed from the menu schedule.

It should be reported to HQ AFSVA/SVOHF (Headquarters Air Force Services Agency/ Air Force Food Service Branch).

You must reduce or increase a recipe.

You must reduce or increase the serving size.

12oz but no larger than 21oz per serving

8oz but no larger than 16oz per serving

10oz but no larger than 12oz per serving

There is no standard serving size because beverages are self-serve.

1 soup and chili con carne

At least 4 grilled short-order type items, 2 cold deli sandwiches, 2 (egg, ham, turkey, chicken)salad sandwiches

French fries, onion rings, assorted chips; Accompaniments and condiments

Same salad, dessert, fruit, and beverage selections offered for the lunch and dinner meals

This is a trick question- all of the above are standards for short order menus.

Fresh entrees from that day’s lunch meal.

Leftover entrees from that day’s lunch meal.

Leftover entrees from that day’s dinner meal.

Fresh entrees from that day’s dinner meal.

In the job orientation guide for flight kitchen supervisors.

In the Airman’s Manual.

In the addendum to the CFS (Corporate Food Service) menu.

In the Flight Kitchen Manager’s Handbook and the food service section on the services agency website.

On the U.S. FDA (Food and Drug Administration) website

The preface to the CFS (Corporate Food Service) menu

In the continuity binder

In the STORES (Subsistence Total Ordering and Receipt Electronic System) information file

When the bases serve a total of 35 flight and snack meals a day

When the bases serve a total of 55 flight and snack meals a day

When the bases serve a total of 35 flight and snack meals a week

When the bases serve a total of 55 flight and snack meals a week

They do not contain donuts.

The U.S. FDA (Food and Drug Administration) food pyramid sticker is placed on top of the flight meal packaging.

The flight meal packaging is green in color.

The DOD (Department of Defense) nutrition logo stickers are placed on top of the flight meal packaging.

The small meal and snack meal

The bite-sized and sandwich meal

The high-protein, low residue meal and MRE (Meals, ready to eat)

The frozen meal and sandwich meal

During long- duration flights

When serving children or small Airmen

When flight turbulence is expected

When serving crewmembers wearing oxygen masks

Happy Meal

MRE (Meal, ready to eat)

Snack Meal

Small Meal

AF Form 1038

DD Form 1038

AF Form 1130

DD Form 1130

3

4

5

6

Assign corrective actions with suspense dates to the person responsible for the problem area.

Write up the person responsible and file the documentation in a PIF (Personal Information File)

Immediately act to correct the problems, and issue an after-actions report

Report problems identified to Public Health.