Tri-Service Food Code
What is the temperature danger zone?
41°F–135°F
What inventory method should be used to reduce waste?
FIFO (First In, First Out)
What are the five mother sauces?
Béchamel, Velouté, Espagnole, Tomato, Hollandaise.
What ingredient provides structure in bread?
Flour (gluten).
What does CS stand for?
Culinary Specialist.
How long can ready-to-eat TCS food be kept when properly refrigerated?
7 Days
What document is used to record food issued from storage?
Issue Document (DD Form or FSM equivalent)
What cooking method uses hot fat?
Frying
What causes bread dough to rise?
yeast
What publication contains standard Navy recipes?
Armed Forces Recipe Service (AFRS).
What minimum internal temperature must poultry reach?
165°F for at least 15 seconds.
Who is responsible for accountability of government food?
The Food Service Officer
What is mise en place?
Everything in its place; preparing ingredients before cooking.
What ingredient tenderizes baked goods?
Fat
What computer system is used to manage Navy food service?
Food Service Management (FSM).
What is the first step in proper handwashing?
Wet hands with warm running water.
Why are inventories conducted?
To maintain accountability, reduce waste, and control costs.
What is the safest way to thaw frozen food?
In a refrigerator.
What is overmixing likely to do to muffins?
Make them tough.
What is one responsibility of a CS1?
Supervising junior sailors, managing food service operations, training personnel, or maintaining accountability.
What does TCS stand for?
Time/Temperature Control for Safety.
What is the purpose of the General Mess Operating Statement?
To measure financial performance of the food service operation.
Name three dry-heat cooking methods.
Baking, roasting, grilling, broiling, sautéing (any three).
Why is oven temperature important?
It affects texture, rise, browning, and doneness.
Why is standardization important in Navy food service?
It ensures consistent quality, safety, nutrition, and cost control.