FSM
Which form when properly used provides GM with the best available management control of food conservation?
NAVSUP FORM 1090
Toxins cause what type of food borne illness
Food Intoxication
Section D?
breads and sweet doughs
Main ingredient in making Custard?
Egg
What is the formula for acceptability?
Portions prepared-leftovers divided by actual fed
What is the subsistence ledger form number?
Navsup form 335
What illness is caused by contaminated milk, meat, and dressing?
Streptococcus
Section I?
pastries and pies
What cake is made with eggs and no fat?
Angel Food Cake
What is the formula for acceptability with menu change?
Portions prepared + additional portions - leftovers divided by actual fed
Breakouts of food items from the bulk storeroom to the work center must not be made without which approved form?
Navsup Form 1282
Big 5 Food illness
-Sallmonella
-Hepatitis A
-Norovirus
-E Coli
-Shigella
Section H?
cookies
What method do you use for sweet dough?
Modified Straight Method
how many floz in a cup
16
A monthly supply demand review will be made of all Subsistence Ledgers (which form) to maintain the current in-stock position for all items with a recurring demand and to keep inventories within the prescribed limitations
Navsup for 335
What illness is transmitted by milk, shellfish, or water supply that is polluted with urine or feces?
Typhoid Fever
Section F?
cheese and eggs
what are the 3 types of cake?
batter
foam
chiffon
how many tsp in 5 gal
3840
Check packaging when food is delivered to ensure that packaging has maintained its integrity and that boxes are not damaged or wet. Problems with packages usually result in food damage.Damaged packaging must be returned to the Prime Vendor and replaced. Document all packaging discrepancies on the Report of Discrepancy (which form) and submit the report to TYCOM/NFMT?
SF form 364
What illness is caused by food at room temperature?
Foodborne infection
Section L?
beef, pork, lamb, fish, and poultry
how thick is pie crust
quarter of an inch
CS2 Dunne prepared 1238 portions of Chicken Vega. At the end of the meal, there were 21 portions left over. The total number of personnel who went through the line was 1512. What is the acceptability for chicken vega?
80%