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Navy CS Various Advancement Questions
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Navy CS Various Advancement Questions
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Navy CS Various Advancement QuestionsBasic Daily Food Allowance - ANS-What does BDFA stand for
Quarterly - ANS-How often is the Navy Food Service (476) published
Spot Inventories, Breakout Inventories, Storeroom Inventories - ANS-What are the three types
of inventories discussed in the NAVSUP P-486
False - ANS-The records keeper has authorized access to the security module on the FSM
system?
a. True
b. False
10 percent - ANS-What percentage of your subsistence items are required to be spot
inventoried per month
Weekly - ANS-How often is the Food Service Officer required to log on to the FSM system using
his/her password and review the NAVSUP Form 338
Executive Officer - ANS-Who is authorized to retain the Food Service Officers FSM and
Password and access ID number in a sealed envelope in a locked safe for emergency
conditions? (FSO and SUPPO are the same person).
NAVSUP P-486, Food Service Management, App. K - ANS-In which publication can you find the
percentages of mess deck items that need to be carried on hand for mess deck inventory
True - ANS-The Leading CS can be designated the duties as records keeper?
a. True
b. False
General Mess Menu - ANS-What is the NAVSUP Form 1080
Mess Deck Master-at-Arms - ANS-Who signs the first line on the daily recapitulation (NAVSUP
Form 1292)
Cashier - ANS-Who signs the second line on the daily recapitulation (NAVSUP Form 1292)
Cash collection agent - ANS-Who signs the third line on the daily recapitulation (NAVSUP Form
1292)
, Records keeper - ANS-Who signs the first line on the monthly recapitulation (NAVSUP Form
1292)
Leading Culinary Specialist - ANS-Who signs the second line on the monthly recapitulation
(NAVSUP Form 1292)
Quarterly - ANS-How often are you required to update your high and low limits
Printed name, signed name, grade or rate and SSN - ANS-What are the required entries on the
first signature line of the NAVSUP Form 1292 for Mass Feeding
R - ANS-What is the service designator for Pacific Fleet Operating units
73170 - ANS-What is the cost code for afloat units
73150 - ANS-What is the cost code for operational rations
Family Style - ANS-What type of service is attractively arranged in the pantry or galley in proper
serving dishes, then placed on the table with proper serving utensils
A la Carte - ANS-What type of service is usually provided at breakfast
A Cover - ANS-The dishes, silver, glasses, and napkin placed in front of one person is called the
what
24 Inches - ANS-What is the ideal spacing of plates for family style or formal occasions from
plate center to plate center
1 inch from the edge - ANS-How far should silverware be placed from the edge of the table
10 Ounces - ANS-How many ounces are in the standard water glass
Upside down on the saucer, and is placed to the upper right of the outer spoon - ANS-How is
the coffee cup placed on the table
To the right side of the plate cutting end toward the plate - ANS-How should knives be placed on
the table
To the right of the knives with bowl facing up - ANS-How are spoons placed on the table
To the left side of the plate - ANS-Where are forks placed on the table
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