FORM NUMBERS AND NOMENCLATURE
WHAT IS THE FORM NAVSUP 1090?
WHAT IS THE FOOD PREPARATION WORKSHEET
WHAT ARE THE PROPER TEMPERATURE'S FOR MACHINE WARE WASHING?
WASH 150-160
RINSE 160-180
SANITIZE 180-195
SAUCES, GRAVIES AND DRESSINGS CAN BE FOUND IN THIS SECTION OF THE P-7
"O"
WHERE IN FSM WOULD I FIND THE OPTION TO RUN A "REVERSE ENDURANCE" REPORT?
REPORTS OF COURSE (GAVE YOU THE ANSWER)
HOW LONG MUST THE FSO MAINTAIN THEIR ACCOUNTABILITY FILES?
10 YEARS
WHAT IS THE FORM NAVSUP 335?
WHAT IS THE SUBSISTENCE LEDGER
WHAT ARE THE PROPER TEMPERATURES FOR MANUAL WARE WASHING?
WASH 95-125
RINSE 120-140
SANITIZE 171
SECTION "B" OF THE P-7 CONTAINS WHAT TYPE OF RECIPE CARDS?
WHAT ARE APPETIZER RECIPE CARDS
WHICH LINK IN FSM ALLOWS ME TO ADD A NEW USER?
MANAGEMENT TASKS
WHO DETERMINES THE ENDURANCE LIMIT FOR THE SHIPS?
TYCOM
WHAT FORM NUMBER IS THE "GENERAL MESS CONTROL RECORD?"
WHAT IS THE NAVSUP 338
HOW LONG SHOULD THE PRESSURE RELIEF CHAIN ON A STEAM JACKETED KETTLE BE?
18 INCHES
VEGETABLE AND MEATLESS ENTREE'S ARE IN WHICH SECTION OF THE P-7?
WHAT IS THE "Q" SECTION
WHAT LINK ALLOWS ME TO INITIATE A CLOSEOUT?
AS NEEDED TASKS
WHAT IS THE EQUATION FOR SERVING SIZE ADJUSTMENT?
DIVIDE DESIRED PORTION SIZE BY THE STANDARD PORTION SIZE THEN MULTIPLY THE NUMBER OF PORTIONS NEEDED BY THE SIZE FACTOR AND DIVIDE THE ANSWER BY 100 TO GET YOUR WORKING FACTOR
WHAT IS THE NOUN NAME OF THE DD-1544
WHAT IS THE CASH MEAL PAYMENT BOOK
180-200
SECTION "L" IN THE P-7 CONTAINS WHAT KIND OF RECIPE'S?
WHAT ARE MEAT, FISH AND POULTRY RECIPE CARDS
WHERE WOULD I POST MY CREDIT SALES IN FSM?
BY UTILIZING THE CREDIT SALES HEADCOUNT LINK IN THE POST-MEAL TASKS SECTION
NAME THE 4 TYPES OF PIE FILLINGS
CREAM, FRUIT, CUSTARD, AND CHIFFON
WHAT FORM IS USED TO AMMEND THE OR MODIFY A CONTRACT?
WHAT IS THE SF-30
WHAT ARE THE TWO COMMON SIZES OF STEAMERS USED IN THE NAVY AND THEIR RESPECTIVE TEMPERATURE RANGE'S?
5# OF PRESSURE WITH AN INTERNAL TEMP BETWEEN 225-228 DEGREES
15# OF PRESSURE WITH AN INTERNAL TEMP BETWEEN 245-250 DEGREES
WHERE IN THE P-7 CAN YOU FIND RECIPE CARDS FOR SANDWICHES?
WHAT IS SECTION "N"
WHERE IN FSM WOULD YOU GO TO VIEW YOUR CYCLE MENU?
SELECT THE "VIEW CYLCE MENU" LINK UNDER THE REPORTS SECTION
IN WARDROOM SERVICE WHAT IS THE "BUCK" AND WHAT DOES IT DETERMINE?
THE BUCK IS AN ITEM OF THE WARDROOMS CHOOSING PLACED BEFORE THE OFFICER THAT IS TO BE SERVED FIRST.