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Navy Cs Test 5 Study Exam Questions with Answers
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Navy Cs Test 5 Study Exam Questions with Answers
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Navy Cs Test 5 Study ExamQuestions with Answers
All general messes with more than one culinary specialist assigned are
required to use the Navsup Form 1090. - -True
-All General messes can have more than one culinary specialist assigned. - -
True
-The reverse side of the Worksheet ( NAVSUP form 1090) may include
additional requirements such as: - -1.) Maintaining a refrigerator log( a hand
drawn or rubber stamp).
2.) Recording serving line and scullery temperatures.
3.) Additional information required by food service officer and LCS.
-Who Reviews the NAVSUP 1090 form? - -FSO( when everything has been
done) signing the Approved block with their rate and title and forwarding the
document to the BSC for issue.
-How long will the BSC maintain the Navsup 1282 Form - -The BSC will
maintain it until the end of the day.
-The Document number is assigned automatically through who? - -
FSM( Food Service Management)System
-Who will sign the approved block of the 1282 with their rate and title and
forward the document to the Bulk room custodian for issue? - -LCS
-The leading Cs uses what to predict attendance for each meal? - -
Experience and historical acceptability
-Who prepares and signs the Navsup 1090 for each preparation space? - -
The LCS( After preparing the document.)
-Who reviews and signs the NAVSUP 1090? - -Watch Captain ( 2 Days in
Advance)
-The Number of assigned personnel allowed at the activity is provided by
the - -Personnel Department ( given authority by the Executive Officer)
-Who provides instructions on preparation, batch size, service, and garnish?
- -The LCS
, -Who enters the # of both prepared and unprepared portions left over? - -
Watch Captian
-Acceptability: Method #1 - -( used when the food does not run out)
Subtract Portions leftover or discarded from portions actually prepared to
determine the portions actually served.
-Acceptability: Method #2 - -Used when the menu item runs out and an
additional amount of the same food item is prepared.
-Acceptability: Method # 3 - -Used when the menu item prepared runs out
and is submitted with an alternate food item.
-When do you do returns( of unused food items: unopened cans and
cartons)? - -They will be returned daily to the issue storeroom.
-What is the NAVSUP Form 1282 used for? - -To request and record
issues/returns of food items from the bulk storeroom to/from the general
mess galley.
-Who will establish controls to ensure each document issued is accounted
for? - -FSO
-What does Navsup 1282 stand for? - -Food item request/issue document
-Who is the document # for the Navsup 1282 assigned automatically by? - -
The FSM system
-Who requisitions the Navsup 1282? - -The watch captain or work center
supervisor of the appropriate food preparation work space.
-Who will return the Navsup 1292 - -The Watch Captain with their signature,
rate, title.
-Who will recieve the Navsup 1282? - -The BSC/ JOD
-When will the BSC forward the Navsup Form 1282 to the records keeper,
who will post the issues? - -The following morning; The record keeper
-What does the Navsup 486 define? - -It defines in detail the actions of
general mess personnel in preparing meals, automated financial
management, managing inventory, maintaining accountability for stock and
money, monitoring use and consumption, and preparing reports for
headquarters.
-What is Navsup 486 's noun name? - -Navy Supply publication
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