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Navy CS Study Guide Exam/32 Q&A
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Navy CS Study Guide Exam/32 Q&A
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Navy CS Study Guide Exam/32Q&A
What individual prepares the safety instructions for food service equipment -
-The food service officer
-What NAVSUP form should you use to document the loss of 12 heads of
lettuce due to spoilage - -1334
-Cabbage should not be stored in the same space as eggs for what specific
reason - -Eggs will absorb the odor of cabbage
-A full subsistence inventory should be conducted at what minimum
frequency - -Every 90 days
-What is the first step you should take prior to operating a food-mixing
machine - -Set the desired speed before energizing
-- -
-The time and temperature you should bake cookies is determined by what
specific factor - -The sugar content
-At what temperature range should you temper chocolate - -105°F to 110°F
-What steps should you take to make clarified butter - -Heat whole butter
until the fat and solids separate
-What herb should you added to hollandaise sauce - -Tarragon
-Broccoli Rabe and Brussels sprouts are part of what vegetable family - -
Cabbage
-- -
-What is the food acceptance for pork chops when 65 patrons ate 74
portions - -114%
-What size ladle is equal to one cup - -3
-Brined beef brisket is known by what term - -Corned beef
-What is the name used for sliced white bread loafs - -Pullman
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