CHAIN OF COMMAND
WHO PROVIDES TRAINING AND ASSISTANCE
NFMT
WHAT ARE THE 2 TYPES OF BASIC MEAL STYLE.
FORMAL/ INFORMAL
WHEN USING CONVECTION OVEN REDUCE THE TEMPEARATURE ON THE RECIPE CARD BY HOW MANY DEGREES.
50
WHAT COLOR CUTTING BOARD IS USE FOR COOKED FOOD
BLUE
WHO MUST BE DESIGNATE IN WRITING BY THE FSO.
BSC/RK
WHO INSPECTS FOOD SERVICE SPACE MONTHLY
DMR
WHICH FORK IS USED ONLY AT LUNCH OR DINNER WHEN OYSTERS OR SHRIMP COCKTAIL ARE TO BE SERVE.
OYSTER FORK
WHAT TYPE OF WATER IS USE WHEN REFILLING A STEAM JACKET KETTLE
DISTILL
WHO RECOMMENDS ADVANCEMENT IN RATING
FSO
WHO IS RESPONSIBLE FOR OVERALL ADMINISTRATION OF THE GENERAL MESS
CO
WHO MAINTAINS OTJ AND DIVISIONAL TRAINING PROGRAM
FSO
WHAT PLATE IS USE IF ROLLS OR DOUGHNUTS ARE TO BE SERVE
BREAD/BUTTER
WHAT TEMPERATURE DOES FAT IGNITES IN A DEEP FAT FRYER
475
WHAT IS THE MINIMUM TEMPERATURE OF THE STEAM TABLE
180
WHAT FOOD MIXER IS USED FOR MEDIUM-WEIGHT MIXING
BATTER/FLAT BEATER
WHO MUSTER THE FOOD SERVICE ATTENDANTS
MDMAA
WHICH CUP IS SIMILAR IN SIZE AND SHAPE TO THE COFFEE CUP EXECPT IT HAS TWO HANDLES
BOUILLION CUP
HOW MANY MINUTES SHOULD YOU PREHEAT YOUR ROTARY BREAD TOASTER
15
WHO IS IN CHARGE OF GOOD ORDER AND DISCIPLINE
LPO
HOW MANY MINUTES SHOULD COFFEE BE USED.
30
WHO IS ASSIGNED TO THE GM, CPO AND WARDROOM
COOK ON WATCH
WHICH SPOON IS SET FOR EVERY MEAL
TEASPOON
WHAT IS THE FINAL RINSE FOR A MACHINE DISHWASHER
180-194
WHO IS APART OF THE MESS SERVICE BRANCH
MDMAA/FSA
WHICH BOTTLE HOLDS EITHER OIL AND VINEGAR OR SALAD DRESSING
CRUET AND CASTER