Show:
AFRS
BAKING
Miscellaneous
FOOD SERVICE FORMS
FOOD SERVICE SANITAION
100
RECIPES SHOW QUANTITIES IN POUNDS AND/OR OUNCES
What is WEIGHT?
100
Used to add the appearance and flavor of cakes and to help keep them moist.
What is frosting?
100

Water boils at this temperature.

What is 212 degrees F

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

There are this amount of teaspoons in 3 gallons.

what is 2,304 Teaspoons ?

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

The serving line is held at what temperature?

What 135 degrees F?

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

Working Factor= Portions to Prepare divided by standard

What is yield adjustment?

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______?

What is the 6-Hour Rule?