FORMS
WHAT IS THE NOUN-NAME OF NAVSUP FORM 1090
WHAT IS FOOD PREPARATION WORK SHEET
WHAT IS THE FORMULA FOR ACCEPTABILITY?
WHAT IS AP-LO/HC
WHO IS USUALLY THE PRESIDENT OF THE MESS
WHAT IS THE SENIOR LINE OFFCER IN SUCCESSION TO COMMAND WHO IS A MEMBER OF THE WARDROOM MESS. ON SMALLER SHIPS THE CO IS PRESIDENT; ON LARGER SHIPS THE XO GENERALLY IS PRESIDENT
WHAT DOES THE ACRONYMUM F.A.T.T.O.M. STANDS FOR
WHAT IS FOOD, ACIDITY (PH), TIME, TEMPERATURE, OXYGEN, AND MOISTURE
WHAT IS THE PROGRAM USED BY THE NAVY TO HELP SAILORS TAKE CARE OF THEIR NUTRITION?
WHAT IS GO FOR GREEN?
WHAT IS THE NOUN-NAME FOR DD FORM 200
WHAT IS FINANCIAL LIABILITY INVESTIGATION OF PROPERLY LOST
WHAT ARE THE 3 WORKING FACTORS, AND FORMULA?
WHAT IS YIELD ADJUSTMENT ( PTP/100). QUANTITY ADJUSTMENT (ITEM BROKEN OUT/ RECIPE CARD). SIZE ADJUSTMENT (D/S=WFXPTP=#/100)
WHAT ARE THE 2 BASIC MEAL SERVICES?
WHAT IS INFORMAL AND FORMAL SERVIE
WHAT ARE THE 4 TYPES OF ORGANISM THE HUMAN EYE CAN NOT SEE WITHOUT A MICROSCOPE?
WHAT IS BACTERIA, VIRUSES, PROTOZOA, AND FUNGI
ONE OUND OF BODY FAT EQUALS HOW MANY CALORIES?
WHAT IS 3500 CALORIES
HOW MANY SIGNATURES ARE IN A SMOOTH 1282? WHO SIGNS AND WHERE? WITH AND WITHOUT RETURNS
WHAT IS 5 SIGNATURES WITHOUT RETURNS, REQUESTED BY (W/C), APPROVED BY (LCS), ISSUED BY (JOD), RECEIVED BY (W/C), FSO. 7 SIGNATURES WITH RETURNS, REQUESTED BY (W/C), APPROVED BY (LCS), ISSUED BY (JOD), RECEIVED BY (W/C), RETURNED BY (W/C), RECEIVED BY (JOD), FSO.
YOU ARE MAKING CREAMED GROUND BEEF FOR BREAKFAST AND SPAGHETTI FOR LUNCH. CREAMED GROUND BEEF IS 18LB PER HUNDRED. SPAGHETTI IS 11LB PER HUNDRED. THE JOD BO 35LB OF GROUND BEEF. YOURE USING 10LB FOR CREAMED GROUND BEEF AND 25LB FOR SPAGHETTI. WHAT IS YOUR W/F?
WHAT IS CREAMED GROUND BEEF 10/18 (.5555=.56). SPAGHETTI 25/11 (2.2727=2.27)
WHAT ARE THE INFORMAL SERVICE STYLES PROVIDED IN THE WARDROOM? DEFINE EACH
WHAT IS FAMILY (DISHES PLACED IN TABLE FOR PATRON TO SERVE THEMSELVES AND PASS AROUND THE TABLE). AMERICAN (USED IN MORE RESTAURANT, MAIN COURSE IS USUALLY NOT PART OF THE INITIAL PLACE SETTING. A LA CARTE/BREAKFAST. CAFETERIA (LARGER SHIPS STYLE, DINER SELECTS ITEMS AND FSA PLATES, SALADS, DESERTS, ETC MAY BE PLACED ON THE SIDE FOR THE DINER TO EAT. BUFFET ( FOOD ATRACTIVELY ARRANGED ON A SIDEBOARD AND DINERS SERVES THEMSELVES.
WHAT IS THE OPTIMUM TEMPERATURE FOR PATHOGEN BACTERIA TO GROW?
WHAT IS BODY TEMPERATURE (98.6*)
HOW MANY CUPS OF NON-STARCHY VEGETABLES YOU NEED TO CONSUME A DAY?
WHAT IS 3-4 CUPS
WHAT IS THE NOUN-NAME FOR NAVSUP FORM 335?
WHAT IS SUBSISTENCE LEDGER
YOU MADE 150 PORTIONS OF HOT DOGS, 200 PORTIONS OF BURGERS, @1200, 200 SAILORS CAME TO THE LINE, YOU RAN OUT OF HOT DOGS, THE JOD BROKE OUT CHICKEN TENDERS AND YOU MADE 175 PORTIONS. AT THE END OF THE MEAL 600 SAILORS ATE, THERE WAS 27 PORTIONS LEFTOVER OF BURGER AND 50 PORTIONS LEFTOVER OF CHICKEN TENDERS, WHAT IS THE ACCEPTABILITY OF ALL MEATS?
WHAT IS 75% HOT DOGS, 33% BURGERS, 20% CHICKEN TENDERS
WHEN IS BEVERAGE GLASS AND WATER GLASS USED?
WHAT IS THE BEVERAGE GLASS IS USED FOR LUNCH OR DINNER WHEN MIL, ICED TEA OR ICED COFFE, OR OTHER CHILLED BEVERAGE ARE SERVED
WHAT FOOD BORNE INFECTION COMES FROM UNDERCOOKED GROUNF BEEF AND UNPASTEURIZED MILK?
WHAT IS E.COLI
HOWM MANY MULTICOLOR ITEMS AT A MINIMUM ARE REQUIRED IN THE SALAD BAR
WHAT IS 7
WHAT IS THE NOUN-NAME OF NAVSUP FORM 1059
WHAT IS BOOK INVENTORY, STORES CONSUMED, COHB
WHAT IS THE FORMULA FOR LOW LIMIT?
WHAT IS QUANTITY CONSUMED PREVIOUS 3 MONTHS/ # OF DAYS IN THE PREVIOUS 3 MONTHS = DAILY USAGE x # STABLISHED BY TYCOM = LOW LIMIT (ROUND UP TO THE NEAREST WHOLE NUMBER
WHAT IS THE LASTEST MEAL KNIFE ALWAYS USED FOR LUNCH AND DINNER MEALS?
WHAT IS MAIN COURSE KNIFE
WHAT ARE SOME REASONS FOR BOTULISM?
WHAT IS BUSTED FOOD CANS
HOW MANY ITEMS ON THE MAIN LINE HAVE TO BE GREEN?
WHAT IS AT LEAST 1