CURRENTLY TESTING SOLUTIONS OF NAVEDTRA
15008A, Culinary Specialist (CS) WITH ACTUAL
CORRECT DETAILED ANSWERS
The concentration of the carbon dioxide produced by respiration may reach a level in which
it is unsafe to work when fresh fruits and vegetables are stored in a tight compartment at or
above which temperature? - ANSWER-40°F
Proper circulation of air is of prime importance in keeping the desired temperature in all parts
of the meat storage space. Cases should not be stacked directly on the deck; steel pallets or deck
gratings should be used to allow free circulation of air under all items stored in the space. Stacks
should be at least how many inches from the bulkhead or refrigeration coils? (
Keep the food service facility and its adjacent grounds clean and free of litter and debris. The
use of self-closing doors, closed windows, screens, air curtains, or other means should
effectively protect openings to the outside against the entrance of rodents and insects. Screens
should be tight fitting, free of breaks or tears, and not less than which size mesh? - ANSWER-16 to 1
Which type of agent is a solid, liquid, or gas that, through its chemical properties, produces
lethal or damaging effects on man, animals, plants, or material, or produces a screening or
signaling smoke?
Cooked protein foods that have been held at temperatures between 41 and 135 °F for more
than how many hours will be considered unfit for consumption and must be destroyed? - ANSWER-4The
holding temperature (internal product temperature) of hot foods held on a serving line
should be maintained above which temperature?
,Which type of soups are made from clear, un-thickened stock? - ANSWER-Light
What must be used for thickening to make smooth gravy? - ANSWER-Roux
Roux - ANSWER-
Which type of soups are made from stock, vegetables, rice, or pasta such as noodles,
macaroni, and spaghetti? - ANSWER-Heavy
ow many types of frozen eggs are available? - ANSWER-
Which office is responsible for administering the Navy food service program? - ANSWER-NAVSUP N413
What are activities that assist ashore and afloat commands in raising the quality of food
service? - ANSWER-Navy Food Management Teams (NFMTs)
Who is overall responsible for the administration of the General Mess (GM)? ( - ANSWER-Commanding
Officer (CO)
Who provides assistance to the Food Service Officer (FSO) for establishment of food service
attendant manning requirements? - ANSWER-Executive Officer (XO)
Who is responsible for procuring, receiving, storing, issuing, shipping, transferring, selling,
accounting for, and maintaining all stores of the command? - ANSWER-Supply Officer (SUPPO)
Who is responsible for supervising the food service division to ensure that the organization
and operation follow all applicable regulations, orders, and directives? - ANSWER-Food Service Officer
(FSO)
How often at a minimum must the Food Service Officer (FSO) conduct walk-throughs of food
service spaces? - ANSWER-Daily
,How often at a minimum must the Leading Culinary Specialist (CS) conduct walk-throughs of
food service spaces? - ANSWER-Daily
Who serves as the command's official host to the patrons of the food service facility? - ANSWER-Mess Deck
Master-at-Arms (MDMAA)
What is the quantity of material normally required to be on hand to sustain operations for a
stated period without augmentation? - ANSWER-Average Endurance Level
What is the stock position that signals the need to initiate replenishment action which
includes the sum of stocks represented by the safety level and the order and shipping time? - ANSWER-Low
limit (reorder point)
How often must a review of supply demand of all Subsistence Ledgers (NAVSUP Form 335)
be conducted to maintain the current in-stock inventory for all items with a recurring demand
within the prescribed limitations? - ANSWER-Monthly
How often must a low and a high limit be established for each item of stock? - ANSWER-Quarterly
What is the maximum quantity of food items to be maintained on hand and on order to
sustain current operations? - ANSWER-High limit
Which type of accounting procedure is used by all General Mess (GMs) whereby activities
account for receipts and expenditures of food items under the subsistence appropriation? - ANSWER-End-
use
What is the General Mess Summary Document form number? - ANSWER-NAVSUP Form 1359
What represents the quantity of food required to serve one person three meals daily? - ANSWER-Ration
credit
, Ration credit may not exceed which ration per person per day? - ANSWER-1.0
Who must ensure that the General Mess (GM) operation does not exceed the monthly or
reporting period's authorized monetary allowance amount? - ANSWER-Food Service Officer (FSO)
What is a set quantity of food required to provide a nutritionally adequate daily diet for one
person and can be defined by components or monetary value? - ANSWER-Basic Daily Food Allowance
(BDFA)
What is the principal food service report? - ANSWER-NAVSUP Form 1359
When it is anticipated that a Navy General Mess (GM) will be temporarily closed or in an
inactive status (for more than 30 days) for overhaul, remodeling, or renovation, an electronic-
mail (e-mail) message must be forwarded to NAVSUP N413 via the TYCOM. The e-mail
advises the closure date, reason for closure, and expected reopening date at least how many days
prior to closure? - ANSWER-30
Which month is the sale of meal rates released each year? - ANSWER-December
What was established to provide Navy personnel, and other personnel deemed eligible for
subsistence by Naval Supply Systems Command (NAVSUP), with wholesome, nutritious, well
balanced meals through the proper preparation and service of food items? - ANSWER-General Mess (GM)
Which publication establishes the policies to administrate, operate, and manage Navy General
Messes (GMs) afloat and ashore? ( - ANSWER-NAVSUP P-486
What use on-the-job training to provide food service personnel with necessary skills in
preparing and serving food? - ANSWER-Navy Food Management Teams (NFMTs)
What are Navy Food Management Teams (NFMTs) directly responsible to for performance of
their mission? - ANSWER-Fleet Logistics Center (FLC)
