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3M071 Services CDC vol 2
flash cards for the 2nd volume
63
Culinary Art
Not Applicable
01/03/2011

Additional Culinary Art Flashcards

 


 

Cards

Term
what are the 3 reasons that dining facilities are constructed and operated?
Definition
1. subsistence entitlement to enlisted members living in the dorms 2. training environment for food service personnel to meet our war fighting mission  3. the flight meals service in support of our daily operations
Term
define discount meal rate
Definition
cost of food only
Term
what meal rate is charged to ESM?
Definition
no charge
Term
when are family members of military and DOD civilians authorized to use the enlisted dining facility?
Definition
when assigned overseas if the installation CC authorizes this after determining other facilities are not available or adequate
Term
who provides the MSG CC with a statement in writing describing the emergency and the persons to whom it is essential that the AF furnish food for a limited time?
Definition
Installation CC
Term
what form is used to record signatures when persons are unable to pay for their meals?
Definition
AF form 79
Term
how many max days supply of MREs per ESM patron are units authorized to purchase?
Definition
2 days
Term
what is the one of the biggest problems managers face?
Definition
communication
Term
how often should shift leaders meet with the employees?
Definition
weekly
Term
what is the key to successful food service operation?
Definition
trained and effective supervisors
Term
what must shift leaders and facility managers do to prevent manpower shortfalls?
Definition
know the peak hrs for serving food, plan overlap of shifts to occur before this time, forecast the # of meals, and plan the work force needed to do the task
Term
how often does the cyclic menu get developed, published and distributed?
Definition
annually
Term
who many days is the CFS menu cyclic plan based on?
Definition
14 days
Term
what is the 1st step in menu planning?
Definition
review what is appropriate for the facility
Term
how should an item be replaced, when a change is made to the menu?
Definition
with like item
Term
what meals must be replicated?
Definition
Xmas, Thanksgiving, AF Bday
Term
where can u find a management tool for planning and serving a good choice of flight and ground support meals?
Definition
preface to CFS
Term
what meals may not be issued as primary meal for flight feeding?
Definition
small/snack meals
Term
when are small meals served?
Definition
aircrew with oxygen masks
Term
what meal may be issued as a 2nd meal on flights of long duration?
Definition
MRE
Term
what does the FSO use to rate food service operation?
Definition
AF 1038
Term
where can u document your findings corrective actions and follow up procedures?
Definition
reverse of 1038
Term
what are two major sanitation problems when handling and preparing food?
Definition
cross-contamination and food danger zone
Term
where does preventing food borne illness start?
Definition
with personal hygene
Term
what does personal hygiene require?
Definition
vigilance and personnel attention
Term
who should you chill custards, cream fillings, and other hazardous foods?
Definition
ASAP
Term
what temps are considered danger zones?
Definition
41 and 140
Term
what does potentially dangerous foods contain?
Definition
protein
Term
what temp should fruit and veggies cooked to for hot holding?
Definition
135
Term
what must the water temp be for thawing food?
Definition
70 or below
Term
what internal temp do we cook all beef, fish and lamb?
Definition
145 for 15 sec
Term
what does the HACCPs success depend on?
Definition
facility and people
Term
how are the major flavor compounds developed when grilling or broiling?
Definition
browning and marinate
Term
what happens to meat during the exposure to moist heat?
Definition
the proteins unwind and denature
Term
what is the temp range for frying?
Definition
325-400 degrees
Term
how can you tell if the doneness of the meat is rare?
Definition
juices run dark red with temp of 130
Term
what is the cardinal rule when displaying food on the serving line?
Definition
arrange food properly
Term
who is responsible for the entire serving operation?
Definition
shift leader
Term
what is the most important garnishing characteristic when producing the desired effect?
Definition
size
Term
what agency should be contacted before ordering any MRE?
Definition
HQ AFSVA/SVOHF
Term
what degrades the food service mission at any level?
Definition
poor management
Term
what causes the food borne infection Norwalk VIrus?
Definition
water and ice
Term
what do the principles of HACCp embody?
Definition
the concept of active managerial control that ensures food borne illness risk factors are controlled
Term
what is the key to producing good food?
Definition
control of heat transfer
Term
what other concern must you be aware of in reference to waste prevention besides food?
Definition
fuel or energy
Term
what are some reasons to override your production log?
Definition
adding a backup item, preparing special/ethnic meal
Term
what watt log will you use for the leftover flour mix used to coat chicken for frying?
Definition
raw waste
Term
what waste log will you use for leftover gravy at the end of a meal?
Definition
finished waste
Term
why its important that the cashiers don't use the miscellaneous key?
Definition
it can alter the inventory
Term
what database does the AFFRS maintain?
Definition
recepies, CFS menu, brunch/lunch, holiday menu
Term

how many categories are in each section of the 

AFFRS?

Definition
4
Term
what info from POS does the CFS track?
Definition
trends and customer desires using a selection ratio concept
Term
what is STORES?
Definition
designated to automate all installation level subsistence ordering and receipting for DOD food customers
Term
what are 4 of the catalogs that STORES support?
Definition
PV, milk, dairy, bread, vegetable (any 4 of these)
Term
what should you do after you receive subsistence, before you issue it to the kitchen?
Definition
post your receipts to storeroom records
Term
what is a major factor in the success of any food service operation?
Definition
the quality of the raw food products used for meal prep
Term
what should you do if u receive food that does not meet specification requirement?
Definition
report it to HQ AFSVA/SVOHF on a DD form 1608 (UMR)
Term
what are the proper temps for perishable food items?
Definition

1. frozen food below 0

2. meat and poultry 32-36

3. eggs 40-45

4. milk 38-40

5. fresh fruit and veggie 40-45

Term
what are some examples of semi-perishable foods?
Definition
jars, cans, bottles, packages, bags
Term
what should you do if you receive an item that does not have a packing date?
Definition
label it with the delivery date
Term
in CFS, what projects your thawing requirements?
Definition
all items to be pulled and their quantities
Term
why is careful attention to proper inventory management important?
Definition
it prevents pilferage and multiple abuse
Term
what is your on hand summary?
Definition
dollar value of the physical inventory
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