Services Journeyman - Volume 2: Food
(136).webp "Services Journeyman - Volume 2: Food - Quiz")
Read each question carefully. Mark the answer you think is the best choice. Only one answer to each question is correct. If you have any questions or problems concerning any test item, please contact the instructor for clarification.
This is a practice test to prepare you for the official exam. You need a score of 80% to pass.
You have approximately 60 minutes to complete this test.
- 1.
Choose key personal hygiene principles. (Mark all that apply)
- A.
Wear clean uniforms and aprons.
- B.
Keep fingernails dirty, long, and polished.
- C.
Do not smoke or chew gum.
- D.
Wipe your nose with your hands will chopping up onions.
Correct Answer(s)
A. Wear clean uniforms and aprons.
C. Do not smoke or chew gum.Explanation
The correct answer is "Wear clean uniforms and aprons" and "Do not smoke or chew gum". These principles contribute to maintaining personal hygiene. Wearing clean uniforms and aprons helps to prevent the spread of germs and maintain a clean and professional appearance. Smoking or chewing gum can introduce contaminants into the environment and is generally considered unhygienic. The other options, "Keep fingernails dirty, long, and polished" and "Wipe your nose with your hands while chopping up onions" are incorrect as they promote poor hygiene practices.Rate this question:
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- 2.
What are the two types of DOD meal rates?
- A.
SIK and Cash
- B.
Discount and Standard
- C.
Proportional and Standard
- D.
Discount and Cash
Correct Answer
B. Discount and StandardExplanation
The correct answer is "Discount and Standard." The Department of Defense (DOD) offers two types of meal rates: discount and standard. Discount meal rates are provided to military personnel and their dependents at a reduced cost, while standard meal rates are the regular rates charged to civilians and other non-military individuals. These meal rates are used to determine the cost of meals at DOD dining facilities.Rate this question:
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- 3.
What must be done to a recipe if a dining facility does not serve 100 personnel?
- A.
Change the food item
- B.
Reduce or increase the recipe
- C.
Nothing
- D.
None of these
Correct Answer
B. Reduce or increase the recipeExplanation
If a dining facility does not serve 100 personnel, the recipe needs to be adjusted by either reducing or increasing the quantities of ingredients used. This is necessary to ensure that the recipe yields the appropriate amount of food for the number of people being served. By adjusting the recipe, the dining facility can ensure that they have enough food to serve their customers without any wastage or shortage.Rate this question:
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- 4.
Who is responsible for serving hospital patient flight meals?
- A.
Anyone
- B.
The First Cook
- C.
Medical Food Personnel
- D.
The Commander
Correct Answer
C. Medical Food PersonnelExplanation
Medical Food Personnel are responsible for serving hospital patient flight meals.Rate this question:
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- 5.
How many categories are inspected using the AF Form 1038?
- A.
3
- B.
5
- C.
7
- D.
9
Correct Answer
B. 5Explanation
The AF Form 1038 is used to inspect five categories.Rate this question:
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- 6.
What is the purpose of sauteing food?
- A.
To cook food quickly to minimize water loss and vitamin destruction, yet maximize browing and flavor development.
- B.
For moist and juicy meats
- C.
Minimize time
- D.
To show food quality
Correct Answer
A. To cook food quickly to minimize water loss and vitamin destruction, yet maximize browing and flavor development.Explanation
The purpose of sautéing food is to cook it quickly while minimizing water loss and vitamin destruction. This cooking method involves using high heat and a small amount of oil or fat to brown the food and develop its flavor. It is an efficient way to cook vegetables, meats, and other ingredients, resulting in a delicious and flavorful dish.Rate this question:
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- 7.
What is the range of frying temperatures?
- A.
300 to 375 degrees Fahrenheit
- B.
325 to 400 degrees Fahrenheit
- C.
350 to 425 degrees Fahrenheit
- D.
375 to 450 degrees Fahrenheit
Correct Answer
B. 325 to 400 degrees FahrenheitExplanation
The correct answer is 325 to 400 degrees Fahrenheit. This range of temperatures is commonly used for frying because it allows for the food to cook evenly and reach the desired level of crispiness without burning. Temperatures below 325 degrees Fahrenheit may result in greasy and undercooked food, while temperatures above 400 degrees Fahrenheit may cause the food to burn quickly on the outside while remaining undercooked on the inside. Therefore, the range of 325 to 400 degrees Fahrenheit is considered the optimal range for frying.Rate this question:
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- 8.
What is the most reliable monitoring method?
- A.
Checking the external product temperature
- B.
Checking the internal product temperature
- C.
Checking the temperature of the oven
- D.
None of these
Correct Answer
B. Checking the internal product temperatureExplanation
The most reliable monitoring method is checking the internal product temperature. This is because the internal temperature of the product directly reflects its actual state and can provide accurate information about its safety and quality. Checking the external product temperature may not be reliable as it may not accurately represent the internal temperature. Similarly, checking the temperature of the oven may not provide accurate information about the product's temperature. Therefore, the most reliable method is to directly measure the internal product temperature.Rate this question:
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- 9.
What is considered the diet of choice?
- A.
The Zone Diet
- B.
Lowfat Diet Program
- C.
Weight Watchers
- D.
Nutrition Education Program
Correct Answer
D. Nutrition Education ProgramExplanation
The correct answer is the Nutrition Education Program. This is because a nutrition education program provides individuals with the knowledge and skills to make informed and healthy dietary choices. It focuses on teaching about the importance of balanced nutrition, portion control, and understanding food labels. Unlike the other options listed, the Nutrition Education Program is not a specific diet plan but rather an educational program that can be applied to various dietary approaches.Rate this question:
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- 10.
Define progressive cooking.
- A.
Cooking everything at the same time.
- B.
Cooking everything one at a time.
- C.
Cooking small batches of food to be available as needed.
- D.
Cooking large batches of food to be available as needed.
Correct Answer
C. Cooking small batches of food to be available as needed.Explanation
Progressive cooking refers to the practice of cooking small batches of food to be available as needed. This approach is often used in professional kitchens where the demand for different dishes may vary throughout the day. By cooking in small batches, chefs can ensure that the food is always fresh and readily available, without the need to cook everything at once or in large quantities. This method allows for greater flexibility and efficiency in the kitchen, as it minimizes waste and ensures that customers are served with freshly prepared meals.Rate this question:
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- 11.
What may excessive leftovers from a meal indicate?
- A.
Poor planning.
- B.
Too much food was cooked.
- C.
No progressive cooking was done.
- D.
No supervisor present.
Correct Answer
A. Poor planning.Explanation
Excessive leftovers from a meal may indicate poor planning. This means that the person responsible for preparing the meal did not accurately estimate the amount of food needed, resulting in an excess of leftovers. It suggests that there was a lack of foresight and organization in the meal preparation process, leading to an inefficient use of ingredients and resources.Rate this question:
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- 12.
Choose three ways to conserve fuel in the dining facility.
- A.
Use appropriate temperatures when cooking food.
- B.
Leave the back door open.
- C.
Ensure thermometers are calibrated.
- D.
Ensure all equipment is maintained properly.
Correct Answer(s)
A. Use appropriate temperatures when cooking food.
C. Ensure thermometers are calibrated.
D. Ensure all equipment is maintained properly.Explanation
The three ways to conserve fuel in the dining facility are by using appropriate temperatures when cooking food, ensuring thermometers are calibrated, and ensuring all equipment is maintained properly. Using appropriate temperatures helps to minimize energy waste and fuel consumption during the cooking process. Calibrating thermometers ensures accurate temperature readings, preventing overcooking or reheating of food and unnecessary energy usage. Proper maintenance of equipment ensures that it operates efficiently, reducing fuel consumption.Rate this question:
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- 13.
Which meal type service is not available in the APF dining facilities?
- A.
Traditional
- B.
A la carte
- C.
Holiday
- D.
Buffet
Correct Answer
C. HolidayExplanation
The correct answer is "Holiday" because the question asks for the meal type service that is not available in the APF dining facilities. Traditional, A la carte, and Buffet are all common types of meal services that are typically offered in dining facilities. However, "Holiday" is not a recognized meal type service and therefore is not available in the APF dining facilities.Rate this question:
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- 14.
How often shoud shift leaders document sanitation discrepancies and whre should they document them?
- A.
Daily on a self-inpsection checklist
- B.
Daily on the Production Log
- C.
Weekly on a self-inspection checklist
- D.
Weekly on the Production Log
Correct Answer
A. Daily on a self-inpsection checklistExplanation
Shift leaders should document sanitation discrepancies daily on a self-inspection checklist. This is important to ensure that any issues or discrepancies in sanitation are identified and addressed promptly. By documenting them on a daily basis, shift leaders can maintain a record of the sanitation status and track any recurring problems. The self-inspection checklist serves as a systematic tool for evaluating the cleanliness and hygiene of the facility, making it the appropriate place to document these discrepancies.Rate this question:
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- 15.
The main purpose of garnish is to
- A.
Stimulate the appetite.
- B.
Decorate food.
- C.
Improve the appearance of the dining facility.
- D.
Increase nutritional value.
Correct Answer
B. Decorate food.Explanation
Garnish is primarily used to decorate food. It adds visual appeal to the dish, making it more aesthetically pleasing and appetizing. While garnishes can sometimes enhance the flavor or provide a contrasting texture, their main purpose is to enhance the presentation of the food. By adding a garnish, such as a sprig of parsley or a sprinkle of chopped herbs, the dish becomes more visually appealing and can make a simple meal look more sophisticated. Therefore, the correct answer is "decorate food."Rate this question:
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- 16.
The purpose fo the standard flight feeding menu is to
- A.
Provide the same food items at each location.
- B.
Stay within monetary constraints.
- C.
Provide top quality and nutritious ground meals thoughtout the Air Force.
- D.
Improve DOD healthy choice selections.
Correct Answer
C. Provide top quality and nutritious ground meals thoughtout the Air Force.Explanation
The purpose of the standard flight feeding menu is to provide top quality and nutritious ground meals throughout the Air Force. This ensures that all personnel receive meals that meet their nutritional needs and are of high quality, regardless of their location. It helps to maintain consistency and standardization in the food provided, ensuring that everyone is receiving the same level of quality and nutrition. Additionally, it helps to support the overall health and well-being of the Air Force personnel by offering nutritious meal options.Rate this question:
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- 17.
What contact clause takes effect if military personnel are pulled for an AEF commitment?
- A.
Food preparation.
- B.
Contingency.
- C.
Emergency situation.
- D.
Full food service.
Correct Answer
B. Contingency.Explanation
If military personnel are pulled for an AEF commitment, the contact clause that takes effect is contingency. This suggests that the personnel will be deployed or assigned to a specific task or operation that is unforeseen or unplanned. The term "contingency" implies that there is a need for immediate action or response to a particular situation or event. In this context, it is likely that the military personnel will be called upon to fulfill a specific duty or role in a time-sensitive and unpredictable scenario.Rate this question:
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- 18.
Lefovers should be reheated ot what internal temperature?
- A.
165 degrees Fahrenheit
- B.
145 degrees Fahrenheit
- C.
135 degrees Fahrenheit
- D.
125 degrees Fahrenheit
Correct Answer
A. 165 degrees FahrenheitExplanation
Leftovers should be reheated to an internal temperature of 165 degrees Fahrenheit to ensure that any bacteria or pathogens present in the food are killed. This temperature is considered safe for consumption and helps to prevent foodborne illnesses. Reheating leftovers to this temperature helps to ensure that the food is thoroughly heated and any potential risks are minimized.Rate this question:
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- 19.
Where should the tip of the thermometer be inserted when checking meats for doneness?
- A.
Center of the meat away for the bone.
- B.
Center of the meat nearest the bone.
- C.
Center of the meat at its thickest point.
- D.
Center ot the meat at its thinnest point.
Correct Answer
C. Center of the meat at its thickest point.Explanation
When checking meats for doneness, the tip of the thermometer should be inserted into the center of the meat at its thickest point. This is because the thickest part of the meat takes the longest to cook and is the most accurate representation of its internal temperature. By inserting the thermometer into this point, you can ensure that the meat is cooked to the appropriate temperature and is safe to eat.Rate this question:
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- 20.
Proteins are necessary for growing
- A.
Nails, healthy bones, and muscles.
- B.
Nails, hair, and muscles.
- C.
Healthy bones.
- D.
Muscles and healthy bones.
Correct Answer
B. Nails, hair, and muscles.Explanation
The answer "nails, hair, and muscles" is correct because proteins play a crucial role in the growth and maintenance of these body parts. Nails and hair are composed of a protein called keratin, and consuming enough protein ensures their healthy growth. Proteins are also essential for the development and repair of muscles, as they provide the necessary building blocks for muscle tissue. Therefore, including proteins in the diet is important for the growth and maintenance of nails, hair, and muscles.Rate this question:
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- 21.
What are the benefits fo progressive cooking?
- A.
Standardization fo serving sizes and determination of peek feeding periods.
- B.
Improves customer satisfaction and speeds up customer flow.
- C.
Better use of leftovers and dining facility money.
- D.
Improves use of food, time, and personnel.
Correct Answer
D. Improves use of food, time, and personnel.Explanation
Progressive cooking improves the use of food, time, and personnel. This means that by implementing progressive cooking techniques, the kitchen can optimize the use of ingredients, reduce wastage, and ensure that food is prepared efficiently. It also helps in managing time effectively, as progressive cooking allows for simultaneous preparation of multiple dishes. Additionally, it enhances the utilization of personnel by streamlining the cooking process and reducing the need for excessive staff. Overall, progressive cooking helps in maximizing resources and improving overall efficiency in the kitchen.Rate this question:
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- 22.
What are the two types of waste?
- A.
Raw and trash
- B.
Raw and finished
- C.
Perishable and raw
- D.
Perishable and finished
Correct Answer
B. Raw and finishedExplanation
The correct answer is "Raw and finished." Raw waste refers to materials that have not been processed or used, such as unused resources or materials that are left over from production processes. Finished waste, on the other hand, refers to materials that have been processed or used and are no longer needed or useful, such as end products or by-products of manufacturing. These two types of waste represent different stages in the production and consumption cycle and require different management strategies for disposal or recycling.Rate this question:
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- 23.
What is corporate food service?
- A.
A recipe component file that contains the ingredients for all the recipes in the master file
- B.
A recipe component file that contains the ingredients for all the recipes in the dessert file
- C.
A recipe component file that contains the number calories for all the recipes in the master file
- D.
A recipe component file that contains the number calories for all the recipes in the dessert file
Correct Answer
A. A recipe component file that contains the ingredients for all the recipes in the master file -
- 24.
How many meals do APF facilities serve annually?
- A.
Over 13 million
- B.
Over 23 million
- C.
Over 33 million
- D.
Over 43 million
Correct Answer
D. Over 43 millionExplanation
APF facilities serve over 43 million meals annually. This indicates that a large number of meals are provided by APF facilities each year, suggesting that there is a significant demand for their services.Rate this question:
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- 25.
What is the first step when manually adjusting a recipe yield?
- A.
To obtain a working factor by dividing the number of calories by 50
- B.
To obtain a working factor by dividing the number of calories by 100
- C.
To obtain a working factor by dividing the number of servings needed by 100
- D.
To obtain a working factor by dividing the number of servings needed by 50
Correct Answer
C. To obtain a working factor by dividing the number of servings needed by 100Explanation
When manually adjusting a recipe yield, the first step is to obtain a working factor by dividing the number of servings needed by 100. This working factor is used to adjust the quantities of ingredients in the recipe to accommodate the desired number of servings. Dividing by 100 ensures that the adjustments are made in a proportionate and accurate manner.Rate this question:
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- 26.
How many quarts equal one gallon?
- A.
3
- B.
4
- C.
5
- D.
6
Correct Answer
B. 4Explanation
One gallon is equal to four quarts.Rate this question:
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- 27.
What is an important duty of the storeroom clerk?
- A.
Controlling food cost
- B.
Controlling flow in the storeroom
- C.
Controlling food-borne illness
- D.
Controlling the inventory
Correct Answer
C. Controlling food-borne illnessExplanation
The storeroom clerk's important duty is to control food-borne illness. This means ensuring that the food stored in the storeroom is properly handled, stored, and maintained at appropriate temperatures to prevent the growth of bacteria or other contaminants that can cause illness. The storeroom clerk may also be responsible for implementing proper sanitation practices and conducting regular inspections to ensure food safety standards are met. By controlling food-borne illness, the storeroom clerk helps to protect the health and well-being of customers and maintain the reputation of the establishment.Rate this question:
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- 28.
How should you store perishable foods?
- A.
With enough space next to items to allow for proper air circulation
- B.
With enough space between items to allow for proper air circulation
- C.
With enough space below items to allow for proper air circulation
- D.
With enough space above items to allow for proper air circulation
Correct Answer
B. With enough space between items to allow for proper air circulationExplanation
Perishable foods should be stored with enough space between items to allow for proper air circulation. This is important because proper air circulation helps to maintain the optimal temperature and humidity levels, which can extend the shelf life of perishable foods. Storing items too close together can restrict air flow, leading to the growth of bacteria and spoilage of the food. By providing enough space between items, air can circulate freely, helping to keep the food fresh for a longer period of time.Rate this question:
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- 29.
What is the major cause of overcooked, dry, tasteless entrees, and could lead to an outbreak for food-borne illness?
- A.
Proper thawing
- B.
Inproper thawing
- C.
No thawing at all
- D.
None of these
Correct Answer
B. Inproper thawingExplanation
Improper thawing is the major cause of overcooked, dry, tasteless entrees, and could lead to an outbreak of food-borne illness. When food is not thawed properly, it can result in uneven cooking, loss of moisture, and a decrease in flavor. Improper thawing can also create an environment where bacteria can multiply, increasing the risk of food-borne illness. Thawing food at room temperature or in warm water can cause the outer layers to warm up too quickly while the inside remains frozen, leading to overcooking. It is important to follow proper thawing methods, such as thawing in the refrigerator, to ensure safe and high-quality food.Rate this question:
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- 30.
What is STORES designed to do?
- A.
To change all installation-level subsistance ordering and receipting for DOD for customers.
- B.
To automate some installation-level subsistance ordering and receipting for DOD for customers.
- C.
To automate a few installation-level subsistance ordering and receipting for DOD for customers.
- D.
To automate all installation-level subsistance ordering and receipting for DOD for customers.
Correct Answer
D. To automate all installation-level subsistance ordering and receipting for DOD for customers. -
- 31.
What plays a significant part in the operation of a dining facility?
- A.
Storeroom operations
- B.
Food Service operations
- C.
Headcount operations
- D.
Menu options
Correct Answer
A. Storeroom operationsExplanation
Storeroom operations play a significant part in the operation of a dining facility. This is because the storeroom is responsible for managing and maintaining the inventory of food and supplies. It ensures that all necessary ingredients and items are available for the food service operations. Without proper storeroom operations, the dining facility would not be able to efficiently serve meals to its customers.Rate this question:
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- 32.
What report is used to highlight problems with subsistence quality?
- A.
The ART Report
- B.
The UMR Report
- C.
The MUR Report
- D.
The RUM Report
Correct Answer
B. The UMR ReportExplanation
The UMR Report is used to highlight problems with subsistence quality.Rate this question:
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- 33.
When do you usually take the physical inventory?
- A.
At the COB on the first day of each calender month
- B.
At the COB on the last day of each week
- C.
At the COB on the last day of each calender month
- D.
At the beginning of the last day of each calender month
Correct Answer
C. At the COB on the last day of each calender monthExplanation
The correct answer is "At the COB on the last day of each calendar month." This is because taking physical inventory at the close of business on the last day of the month allows for an accurate count of all items in stock before any new transactions or movements occur. It ensures that the inventory count reflects the true quantity of items on hand at the end of the month, which is important for financial reporting and inventory management purposes.Rate this question:
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- 34.
Can you use the on-hand inventory figures for the required physical inventories?
- A.
Yes
- B.
No
- C.
Sometimes
- D.
Always
Correct Answer
B. NoExplanation
On-hand inventory figures cannot be used for required physical inventories because physical inventories involve physically counting and verifying the actual quantity of inventory items. On-hand inventory figures may not be accurate or up-to-date due to factors such as theft, damage, or errors in recording transactions. Therefore, relying solely on on-hand inventory figures for physical inventories can lead to inaccurate results.Rate this question:
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- 35.
How do you transfer small amounts of medically condemned food?
- A.
Put it on the production log with specific reasons whey the food was discarded
- B.
Put it on the waste log with specific reasons whey the food was discarded
- C.
Put it on the production log with minimum reasons whey the food was discarded
- D.
Put it on the waste log with minimum reasons whey the food was discarded
Correct Answer
B. Put it on the waste log with specific reasons whey the food was discardedExplanation
The correct answer is to put the small amounts of medically condemned food on the waste log with specific reasons why the food was discarded. This is because the food is deemed unfit for consumption due to medical reasons, and it is important to document the specific reasons for discarding it in order to maintain proper records and ensure food safety protocols are followed. Putting it on the waste log helps in tracking and monitoring the disposal of condemned food.Rate this question:
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- 36.
What happens if the actual physical inventory does not agree with the on-hand inventory?
- A.
Don't identify and don't correct error
- B.
Don't identify and correct error
- C.
Identify and don't correct error
- D.
Identify and correct error
Correct Answer
D. Identify and correct errorExplanation
If the actual physical inventory does not agree with the on-hand inventory, it means that there is a discrepancy between the recorded inventory and the actual inventory present. This could be due to various reasons such as theft, damage, or errors in recording. The correct answer suggests that in such a situation, the error is identified and then corrected. This would involve investigating the cause of the discrepancy and taking appropriate actions to rectify it, such as updating the inventory records or conducting further physical counts to reconcile the difference.Rate this question:
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- 37.
Why is it important to communicate discrepancies?
- A.
This will allow documentation of poor performance from any vendor
- B.
This will allow documentation of the best performance from any vendor
- C.
This will allow documentation of great performance from any vendor
- D.
This will allow documentation of excellent performance from any vendor
Correct Answer
A. This will allow documentation of poor performance from any vendorExplanation
Communicating discrepancies is important because it enables the documentation of poor performance from any vendor. By highlighting and addressing discrepancies, organizations can keep a record of instances where vendors have not met expectations or delivered subpar results. This documentation can be valuable for future reference, decision-making, and potential actions such as reevaluating contracts or seeking alternative vendors.Rate this question:
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- 38.
As a minimum, how many days are allowed for the RDD?
- A.
Minimum of 10 days from the date of order
- B.
Minimum of 20 days from the date of order
- C.
Minimum of 30 days from the date of order
- D.
Minimum of 40 days from the date of order
Correct Answer
C. Minimum of 30 days from the date of orderExplanation
The minimum number of days allowed for the RDD (Required Delivery Date) is 30 days from the date of order.Rate this question:
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- 39.
At a minimum, how long before the open of business should overrides be conducted/
- A.
2 hours
- B.
1 hour
- C.
30 minutes
- D.
Anytime before the meal
Correct Answer
B. 1 hourExplanation
Overrides should be conducted at least 1 hour before the open of business. Conducting overrides in advance allows enough time for any necessary adjustments or changes to be made before the start of business operations. This ensures that any potential issues or conflicts can be resolved in a timely manner, minimizing disruptions to the workflow and ensuring a smooth start to the day.Rate this question:
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- 40.
What should be attached to the Production Log daily?
- A.
Cashiers' miscellaneous report
- B.
Cashiers' miscellaneous checklist
- C.
Shift leader checklist
- D.
Sanitation checklist
Correct Answer
B. Cashiers' miscellaneous checklistExplanation
The correct answer is the Cashiers' miscellaneous checklist. This checklist should be attached to the Production Log daily to ensure that all miscellaneous tasks performed by the cashiers are documented and accounted for. It helps in keeping track of any additional responsibilities or activities carried out by the cashiers during their shift, ensuring that nothing is missed or overlooked.Rate this question:
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- 41.
How can you perform a search for a specific recipe in the AFFSRS?
- A.
Search by name
- B.
Search by meal
- C.
Search by ingredients
- D.
Search by recipe method
Correct Answer
A. Search by nameExplanation
In order to perform a search for a specific recipe in the AFFSRS, you can use the option to search by name. This means that you can input the name of the recipe you are looking for, and the system will retrieve any matching results. This method allows for a direct and efficient way to find a specific recipe within the AFFSRS database.Rate this question:
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- 42.
Potatoes should be considered a "weight" in a recipe because potatoes can be
- A.
Measured in a measuring cup.
- B.
Measured with a spoon.
- C.
Weighed on a scale.
- D.
Cooked with the skin on.
Correct Answer
C. Weighed on a scale.Explanation
Potatoes should be considered a "weight" in a recipe because they can be weighed on a scale. Measuring ingredients by weight is a more accurate way to ensure consistent results in cooking and baking. Unlike measuring cups or spoons, which can vary in size and lead to inconsistent measurements, using a scale allows for precise and consistent measurement of potatoes. This is particularly important in recipes where the ratio of ingredients is crucial for the final outcome. Additionally, weighing potatoes on a scale is also helpful when following a recipe that specifies a certain weight of potatoes, rather than a volume measurement.Rate this question:
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- 43.
How many tablespoons are in one cup?
- A.
48
- B.
32
- C.
16
- D.
8
Correct Answer
C. 16Explanation
There are 16 tablespoons in one cup.Rate this question:
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- 44.
At what temperatures must fresh fruits and vegetables be stored?
- A.
55-60 degrees Fahrenheit
- B.
50-55 degrees Fahrenheit
- C.
45-50 degrees Fahrenheit
- D.
40-45 degrees Fahrenheit
Correct Answer
D. 40-45 degrees FahrenheitExplanation
Fresh fruits and vegetables must be stored at temperatures between 40-45 degrees Fahrenheit. This range is considered ideal for preserving the freshness and quality of the produce. Temperatures below 40 degrees Fahrenheit may cause chilling injury, while temperatures above 45 degrees Fahrenheit can lead to spoilage and a shorter shelf life. Therefore, maintaining a temperature between 40-45 degrees Fahrenheit helps to extend the storage life of fresh fruits and vegetables.Rate this question:
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- 45.
Where should older subsistence items be stored?
- A.
On the floor
- B.
In the freezer
- C.
Front of the shelves
- D.
Back of the shelves
Correct Answer
C. Front of the shelvesExplanation
Older subsistence items should be stored in the front of the shelves to ensure that they are used before newer items. This practice helps to prevent food waste and ensures that older items are consumed before they expire or go bad. By placing older items in the front, it is easier to see and access them, reducing the chances of them being forgotten or overlooked.Rate this question:
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- 46.
Which frozen vegetables shoud be thawed before cooking?
- A.
Green beans and conr on the cob
- B.
Lima beans and peas
- C.
Corn on the cob and okra
- D.
Spinach and peas
Correct Answer
C. Corn on the cob and okraExplanation
Corn on the cob and okra should be thawed before cooking because they are both larger and denser vegetables. Thawing them allows for even cooking and ensures that the vegetables are fully cooked and tender. Thawing also helps to preserve the flavor and texture of the vegetables. On the other hand, vegetables like green beans, lima beans, peas, and spinach are smaller and more delicate, so they can be cooked directly from frozen without the need for thawing.Rate this question:
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- 47.
Who should initial the delivery ticket to acknowledge the changes if subsistence has been added or deleted?
- A.
Dining Facility Manager
- B.
Responsible storeroom personnel
- C.
Shift leader
- D.
FSO
Correct Answer
B. Responsible storeroom personnelExplanation
The responsible storeroom personnel should initial the delivery ticket to acknowledge the changes if subsistence has been added or deleted. This is because the storeroom personnel are responsible for managing and keeping track of inventory in the storeroom. They are the ones who handle the delivery of subsistence items and are in charge of making any changes to the inventory. Therefore, it is their responsibility to acknowledge and document any additions or deletions of subsistence items on the delivery ticket.Rate this question:
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- 48.
What is used to record the physical inventory count on the day the inventory is taken?
- A.
Waste log
- B.
Production log
- C.
Inventory count sheet
- D.
Subsistence tracking form
Correct Answer
C. Inventory count sheetExplanation
The correct answer is inventory count sheet. An inventory count sheet is used to record the physical inventory count on the day it is taken. This document helps in accurately tracking and updating the inventory levels by comparing the physical count with the recorded count. It is an essential tool for inventory management and enables businesses to identify any discrepancies or issues in their inventory records.Rate this question:
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- 49.
Who signs the Edit List Count Sheet, certifying the inventory is correct?
- A.
Storeroom personnel and dining facility manager
- B.
Food service manager and individual who conducted the inventory
- C.
Disinterested personnel and storeroom personnel
- D.
Food service manager and FSO
Correct Answer
B. Food service manager and individual who conducted the inventoryExplanation
The correct answer is "Food service manager and individual who conducted the inventory." The food service manager and the individual who conducted the inventory are responsible for signing the Edit List Count Sheet to certify that the inventory is correct. This ensures accountability and accuracy in tracking the inventory of the storeroom and dining facility.Rate this question:
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- 50.
If medically condemned food is not excessive, how do you document removing it from your stock?
- A.
Waste log
- B.
Production log
- C.
Memorandum for record
- D.
Transfer to AFSVA/SVOHF
Correct Answer
A. Waste logExplanation
When medically condemned food is not excessive, it needs to be removed from the stock. The most appropriate way to document this removal is by using a waste log. A waste log is a record that documents the disposal of any unusable or spoiled items. In this case, the medically condemned food would be considered unusable and therefore should be recorded in the waste log to maintain accurate inventory records and ensure proper disposal procedures are followed.Rate this question:
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Current Version
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Jan 14, 2024Quiz Edited by
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Aug 18, 2009Quiz Created by
Bbrice
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