Used to add the appearance and flavor of cakes and to help keep them moist.
What is frosting?
100
To cut foods into irregular small pieces.
What is chop?
100
Food Preperation Worksheet
What is NAVSUP FORM 1090?
100
This is classified into 3 types: natural or chemical food poisoning, food intoxication and food infection.
What is Food-borne illness?
200
SECTION F OF THE ARMED FORCES RECIPE SERVICE (NAVSUP P-7)
What is CHEESE AND EGGS?
200
____ _____ will shrink slightly from the sides of the pans when done.
What is batter cakes?
200
A tough elastic protein that gives dough its strength and ability to retain gas
What is gluten?
200
Financial Liability Investigation of Property Loss
What is DD FORM 200?
200
Caused by eating food cooked in poorly coated or chipped enameled cooking utensils
What is Antmony Poisoning?
300
KNOWN TO BE THE FIRST CARD OF EACH SECTION
What is the SECTION INDEX CARD?
300
Air, Yeast, Baking Soda and Baking Powder are all types of ____ ____
What are leavening agents?
300
To cook in hot fat
What is fry?
300
Expenditure Log- Loss Without Survey
What is NAVSUP FORM 1334?
300
Results from silverware NOT properly washed and sanitized after detarnishing.
What is Cyanide Posoning?
400
An AFRS CARD WILL ALWAYS ____ 100 PORTIONS
What is YIELD?
400
The chemical change that takes place when yeast in bread releases carbon dioxide gas, causing dough to rise
What is fermentation?
400
Food is arranged in serving dishes, along with the use of serving utensils. The dishes are then placed on the dining tables and diners serve themselves
What is Family Style service?
400
General Mess Summary Document
What is NAVSUP FORM 1359?
400
Known as the most commonly reported food intoxication
What is Staphylococcus?
500
USED FOR ALL LIQUID INGREDIENTS AND FOR DRY INGREDIENTS LESS THAN 1 OUNCE.
What is MEASURES?
500
Three types of cakes
What are batter cakes, foam cakes and chiffon cakes?
500
The diner does not normally serve himself/herself, rather, the diner selects the desired items and the Food Service Attendant places them on his/her plate.
What is Cafeteria Style service?
500
NAVSUP FORM 367
What is Records of Recipts and Expenidtures?
500
Protein foods not served immediately after they are cooked, should be rapidly chilled to temperatures of 41 degrees or lower, or held at 135 degrees or higher. This process is known as______?