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NAVEDTRA 15008A CULINARY SPECIALIST EXAM
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NAVEDTRA 15008A CULINARY SPECIALIST EXAM
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NAVEDTRA 15008A CULINARY SPECIALIST EXAMThe 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? (
- ANSWER
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
- ANSWER
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
- ANSWER
ow many types of frozen eggs are available? - ANSWER
- ANSWER
- ANSWER
- 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-
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)
Who is responsible for issuing instructions for food service safety, precautions,
sanitary
regulations, and equipment operation? - ANSWER Supply Officer (SUPPO)
Who is responsible for maintaining financial accountability and responsibility for all
General
Mess (GM) operations? - ANSWER Food Service Officer (FSO)
How many areas does the processes of food service management efficiency
include? - ANSWER 4
What does the success or failure of a meal greatly depend on? - ANSWER Properly
timed cooking
What is the Food Preparation Worksheet form number? - ANSWER NAVSUP Form
1090
The world's finest foods are provided for the Navy, but the food budget is limited.
You must
help keep the budget within reasonable limits. Waste increases costs. What is the
simplest way to
keep costs under control? - ANSWER Conservation
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