FORMS
WHATS THE NOUN TERM FOR 1090
THE FOOD PREPARATION WORKSHEET
WHATS IS METHOD 1 FOR ACCEPTABILITY?
PORTIONS PREPARED - LEFTOVER
____________________________
HEADCOUNT
WHAT IS BDFA?
BASIC DAILY FOOD ALLOWANCE
WHAT IS SECTION LETTER, SECTION NAME, RECIPE NUMBER AND TITLE OF RECIPE CALLED
WHAT IS HEADING
WHO SIGNS FILLS OUT THE INSTRUCTION BLOCK ON THE 1090?
LEADING CULINARY SPECIALIST (LCS)
WHATS THE NOUN NAME OF THE 1282?
WHAT IS
FOOD REQUEST/ISSUE DOCUMENT
WHAT IS THE FORMULA FOR QUANTITY ADJUSTMENT?
USED, Issued, Given, Received
_________________________
Recipe card calls for, AFRS calls for, 1090 calls for ect
WHAT IS NSCM?
NAVY STANDARD CORE MENU
WHAT IS IT TO : ADDING AND/OR SUBSISTUTING INGREDIENTS?
VARIATIONS
WHO PROVIDES THE ALLOWED NUMBER ON THE 1090?
PERSONNEL DEPARTMENT
WHAT FORM IS USE FOR THE AFRS?
WHAT IS
P7
HOW DO YOU FIND THE WORKING FACTOR ?
PTP DIVIVED BY 100
WHAT IS AFRS?
ARMED FORCES RECIPES SERVICE
WHAT IS FOUND IN THE BEGINNING OF EACH SECTION OF THE AFRS ?
SECTION INDEX CARD
HOW OFTEN IS THE NAVSUPNOTE 7330 UPDATED?
QUARTERLY
HOW MANY SIGNATURES ON THE 1090 ON A NORMAL WORKING DAY?
WHAT IS
THREE SIGNATURES
WHAT IS
PTP/100=WF
X
RECIPE CALLS FOR/AFRS/1090
YIELD ADJUSTMENT
WHAT IS SECTION H?
COOKIES
THE RECIPED CARD WILL _____ 100 PORTIONS?
WHAT IS YEILD
WHO SIGNED THE APPROVED BLOCK ON THE 1282?
LEADING CULINARY SPECIALIST (LCS)
WHO SIGNS THE CERTIFIED BLOCK ON THE 1282?
WHAT IS
THE FOOD SERVICE OFFICER (FSO)
(1ST PRODUCT) PORTIONS PREPARED - LO
___________________________________
1ST HEAD COUNT
(2ND PRODUCT) PORTIONS PREPARED - LO
___________________________________
2ND HEADCOUNT - 1ST HEADCOUNT
ACCEPTABILITY / METHOD 3
WHAT IS SECTION P ?
SOUPS
WHAT PUB DEFINES IN DETAIL THE ACTION OF THE GENERAL MESS?
WHAT IS THE P486
HOW MANY DAYS PRIOR TO THE WATCH, MUST THE GALLEY WATCH CAPTAIN REVIEW THE 1090?
2 DAYS