Financial Accountability
What is a prepared/advance food?
Food waste is significantly reduced, solid waste is sometimes increased
The combi-oven should preheat to 350 degrees fahrenheit within how many minutes?
10 to 15 Minutes
What is the purpose of watching buffet and dining table constantly?
To ensure that items are replenished before they run out and soiled dishes are removed immediately after use
Why cant an activity edit activity profile information?
It is used for reporting
How many total points are available under the Navy Standard Core Menu(NSCM) section of the Food Service evaluation, Training and inspection Checklist?
1315
Who is responsible for providing training and assistance to support afloat and ashore food service operations in order to improve the quality of food service and food service operations?
Navy Food Management Team
What is the correct working factor if your number of portions of desired is 348 and your size factor is .75?
2.61
On larger ships with more than one wardroom; where the senior line officer of each mess is the president, when the CO or other senior officer is invited for an occasional meal where does he/she sit?
This officer is considered the guest of honor and should sit to the right of the mess president
when are National Stock Numbers automatically mapped to one of the appropriate storage locations assigned to the NSN?
when storage locations are set up in FSM
What is the rinse temperature for automatic dishwashing machines?
160 degrees fahrenheit - 180 degrees fahrenheit
What is NOT a qualification for Navy Food Management Team members
Have an obligation of service for 24 months prior to reporting.
You can obtain a working factor through which of the following methods?
Divide the number of portions desired by 100.
To prevent spillage a soup plate should be filled no more than what maximum depth?
3/4 full
What function is Not possible within the Manage Activity Galleys page
Transferring subsistence between galleys
What information is NOT required to be maintained in the Food service Officer Divisional notebook for each Culinary Specialist assigned?
ASVAB Scores
The NFMT offers a pre-deployment assist visit for deploying units how many days before deployment?
120
Cooking time begins when what pressure registers on the 5lb steamer?
3lb
What messes is normally the largest officer's mess on the ship?
Wardroom messes
After you add a galley into FSM 3.1 what must you add next?
A cycle menu
In order to score points for the proper use of the food preparation Worksheet (NAVSUP Form 1090) how many months of worksheets are required to be retained?
Current and previous 3
How often must NFMT's visit each installation that operate field food service programs?
Every 18 months
What term is defined by- a mixture of fresh or dried herbs and spices ground together and applied to food before it is cooked; used dry or mixed with a little oil, lemon juice, prepared mustard or ground fresh garlic or ginger to make one wet?
Rub
What is placed on the table after the completion of the main course and the dinner plate and the used silverware are removed?
The salad plate
In order to use FSM what must be created?
A record of activity
How often are mess gear inventories required to be conducted and documented?
Bi- weekly