RECORDS
BAKING
FOOD MICROBIOLOGY
RECEIPT, INSPECTION, AND STOWAGE
CULINARY TERMS
100
THE NOUN NAME OF THE NAVSUP FORM 367
What is RECORD OF RECIEPTS AND EXPENDITURES
100
TEMPERATURE OF PROOF BOX FOR MAKING BREAD
What is 80 DEGREES
100

This foodborne infection is generally involved with foods from raw or insufficiently cooked flesh of animals; (mainly pork and pork products)

What is Trichinosis

100

Prime vendor deliveries are subject to random inspections by this entity

What is U.S. Army Veterinary inspectors

100
TO MIX TWO OR MORE INGREDIENTS THOROUGHLY
What is TO BLEND
200
THE NAVSUP FORM 1105
What is MEAL PASS
200
THE MAIN FUNCTION OF SALT IN BREAD MAKING
What is TO CONTROL FERMENTATION
200

This chemical food poisoning is generally involved with high-acid foods and beverages

What is Antimony Poisoning

200

What is the recommended internal temperature for ice cream?

What is -10°

200
TO BROWN IN A SMALL AMOUNT OF FAT, THEN TO COOK SLOWLY IN SMALL AMOUNT OF LIQUID BELOW THE BOILING POINT IN A COVERED UTENSIL
What is TO BRAISE
300
THE NOUN NAME OF DD FORM 1149
What is REQUISTION AND INVOICE/SHIPPING DOCUMENT
300
8 BASIC INGREDIENTS OF MAKING BREAD
What is FLOUR, WATER, SALT, YEAST, SUGAR, SHORTENING, EGGS AND MILK
300

This foodborne infection is generally involved with undercooked ground beef and unpasteurized milk. 

What is Escherichia coli

300

When receiving frozen food items they should not exceed this maximum temperature

What is 0°

300
TO COOK OVER OR UNDER DIRECT HEAT
What is TO BROIL
400
UNSATISFACTORY MATERIAL REPORT
What is DD FORM 1608
400
LENGTH OF PROOFING BREAD
What is 50-70 MINUTES
400

This foodborne intoxication is generally involved with cream filled pastries, custards, salad dressings, meat, meat products.

What is Staphylococcus

400

FSO shall retain all signed receipts for this prescribed amount of time

What is 10 years

400
LIQUID IN WHICH MEAT, FISH, CEREAL, GRAINS OR VEGETABLES HAVE BEEN COOKED
What is BROTH
500
THE NOUN NAME OF THE DD FORM 1348-1
What is DOD SINGLE LINE ITEM RELEASE/RECEIPT DOCUMENT
500
THE 5 FUNCTIONS OF SHORTENING
What is VOLUME, FRESHNESS, FLAVOR, TEXTURE AND COLOR
500

This food borne intoxication is generally involved with home canned vegetables, fruits, meats, baked potatoes, pot pies; generally low acid or alkaline. 

What is botulism

500

The person(s) responsible for the receipt, identification, and inspection of all incoming subsistence items.

The FSO, Supply Officer (SUPPO), or Leading Culinary Specialist (LCS) (with written approval)

500
TO PANFRY LIGHTLY AND QUICKLY IN VERY LITTLE HOT FAT, TURNING FREQUENTLY
What is TO SAUTE
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