TEST 1
WHO IS RESPONSIBLE FOR ISSUING MONETARY ALLOWANCES, INSTRUCTION AND DIRECTIVE.
NAVSUP
WHO SIGN THE PLEDGE OF SERVICE
FSO/CO
WHAT IS USE TO DESIGNATE WHICH DINER IS TO BE SERVED FIRST
BUCK
HOW MANY TYPE OF INFORMAL SERVICE ARE THERE
5
WHAT IS THE TEMPERATURE OF WASH FOR MANUAL DISHING WASHING
NOT LESS THAN 110
WHICH GLASS IS NORMALLY USED ONLY AT BREAKFAST
JUICE
WHO SUPERVISES THE OPERATION OF THE WARDROOM MESS, THE PERFORMACE OF THE CS AND FSA
MESS CATERER
WHAT TYPE OF SERVICE IS WHEN FOOD IS ARRANGED IN SERVING DISH
WHAT IS THE TEMPERATURE OF RINSE FOR MACHINE DISHWASHING
160-180
WHAT CUP IS USED TO SERVE LIQUID DESSERTS OR SHRIMP COCKTAIL
SHERBET CUP
WHO IS THE SENIOR LINE OFFICER IN SUCCESSION TO COMMAND
PRESIDENT OF THE MESS
HOW OFTEN SHALL MDMAA CONDUCT MESS GEAR INVENTORY
BI MONTHLY
WHICH STANDARD DINING TABLE CENTER ITEM IS SET ONLY FOR BREAKFAST OR BRUNCH WHEN CEREAL IS TO BE SERVED
CEREAL CREAM PITCHER
WHAT DOES FSM MEAN
FOOD SERVICE MANAGEMENT
WHAT TYPE OF SERVICE IS USED IN MOST RESTAURANTS
AMERICAN STYLE
WHAT TEMPERATURE IS COFFEE HELD AT
185
WHAT PLATE IS USED IF SHRIMP COCKTAIL IS TO BE SERVED IN A SHERBET CUP
DESSERT/SALAD PLATE
HOW ARE SILVERWARE PLACE ON A COVER
IN ORDER OF USE
BEVERAGES SHOULD BE FILLED TO ABOUT HOW MANY INCHES FROM THE TOP OF THE GLASSES
ONE HALF INCH
WHAT IS THE TEMPERATURE RANGE OF A TILTING SKILLET
100-450
HOW MANY INCHES SHOULD THE COVER BE FROM THE EDGE OF THE TABLE
1 INCH
WHAT TEMPERATURE SHOULD THE DEEP FAT FRYER OIL SHOULD BE BEFORE CLEANING
150
WHAT FOOD MIXER IS USED FOR LIGHTWEIGHT MIXING
BALLOON
WHICH CUTTING BOARD USE IS FOR SEAFOOD
TAN
WHO MAY ACT AS A RECEIPT INSPECTOR WHEN RECEIVING SUBSISTENCE ITEMS
BSC