Show:
OPERATIONS
SAFETY/SANITATION
SUPPLIES/EQUIPMENT
PLANNING FACTORS
EVALUATION
100
DAYS PLANNED FOR STANDARD WARTIME MENU.
What is 14
100
DAIRY PRODUCTS USED BY AIR FORCE.
What is PASTEURIZED
100
THE IMPORTANCE OF SUPPLY OR LOGISTICAL SUPPORT OFTEN DOWN PLAYED IN THE BEGINNING OF A FIELD OPERATION.
What is TRUE OR FALSE
100
FIELD KITCHEN SHOULD BE MINIMUM ____ FROM SOLID WASTE AND SOAKAGE PITS.
What is 30 YARDS
100
OBTAIN APPROVAL TO PROCURE LOCAL FOOD PRODUCTS FROM.
What is PUBLIC HEALTH OFFICER
200
CHANGE FUND REVALIDATED
What is AFTER CHANGE OF CUSTODIAN, ANNUALLY
200
MINIMUM INTERNAL TEMPERATURE FOR POULTRY AND GAME BIRDS.
What is 165 DEGREES
200
PRIMARY UNIT THAT HEATS THE FIELD SANITATION UNIT (FSU) AND TRAY RATION HEATING SYSTEM (TRHS) IN THE SINGLE PALLET EXPEDITIONARY KITCHEN (SPEK).
What is BABINGTON AIRTRONIC BURNER (BAB)
200
TYPES OF RATIONS WARTIME PLANNING IS BASED ON?
What is MRE, PRIME VENDOR, UGR-A, UGR-H&S
200
RESPONSIBLE FOR WASTE DISPOSAL AT DEPLOYED LOCATION.
What is CIVIL ENGINEERS
300
ONCE NORMAL OPERATIONS RESUME, SERVE THE STANDARD AIR FORCE WARTIME MENU.
What is 3 MEALS PER DAY
300
A MESS LAUNDRY KIT CAN SUPPORT.
What is 250 PEOPLE
300
PIECE OF EQUIPMENT USED TO HEAT WATER IN A CORRUGATED CAN.
What is IMMERSION HEATER
300
FIELD FEEDING PLANNING FACTORS DURING EXERCISES SHOULD BE BASED ON _____ TOTAL POPULATION.
What is 45%
300
AF FORM THAT REPLACES 2039, 1339, OLD 79, 463.
What is UP TO DATE AF FORM 79
400
LIMITED ROSTERING OF MILITARY PERSONNEL.
What is E-4 AND BELOW
400
TEMPERATURE MAINTAINED IN SANITATION COMPARTMENT OF THE MESS LAUNDRY KIT.
What is 171 OR HIGHER
400
PRIMARY HEAT PRODUCING UNIT USED FOR COOKING ON A CONTINGENCY.
What is M2A BURNER UNIT OR M-59 FIELD RANGE
400
INDIVIDUALS MAY BE PROVIDED _____ OF COOLED DRINKING WATER PER DAY
What is 4 GALLONS
400
MUST AUTHORIZE FOREIGN MILITARY TO EAT IN THE FIELD DFAC.
What is SITE COMMANDER
500
MINIMUM MEAL REQUIREMENTS TO SERVE FOR EACH MEAL; 1 ENTREE, 1 STARCH, ____, 1 SOUP/SALAD, 1 DESERT, 3 BEVERAGES.
What is 2 VEGETABLES
500
PLEASING TO TASTE BUT MAY NOT BE SAFE TO DRINK.
What is PALATABLE WATER
500
TYPE OF COOKING FOR THE M-59 FIELD RANGE.
What is ROASTING, BAKING, DEEP FAT FRYING, AND GRILLING
500
TWO CLIMATE CONDITIONS THAT YOU MUST CONSIDER WHEN STORING RATIONS.
What is TROPICAL AND ARCTIC
500
LIGHTING, FUELING, COOL DOWN AREAS NEED MINIMUM DISTANCE OF ___ FROM FIELD KITCHEN.
What is 50 FEET