Term
what are the 3 reasons that dining facilities are constructed and operated? |
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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 |
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Term
define discount meal rate |
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Definition
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Term
what meal rate is charged to ESM? |
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Definition
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Term
when are family members of military and DOD civilians authorized to use the enlisted dining facility? |
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Definition
when assigned overseas if the installation CC authorizes this after determining other facilities are not available or adequate |
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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? |
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Definition
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Term
what form is used to record signatures when persons are unable to pay for their meals? |
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Definition
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Term
how many max days supply of MREs per ESM patron are units authorized to purchase? |
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Definition
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Term
what is the one of the biggest problems managers face? |
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Definition
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Term
how often should shift leaders meet with the employees? |
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Definition
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Term
what is the key to successful food service operation? |
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Definition
trained and effective supervisors |
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Term
what must shift leaders and facility managers do to prevent manpower shortfalls? |
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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 |
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Term
how often does the cyclic menu get developed, published and distributed? |
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Definition
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Term
who many days is the CFS menu cyclic plan based on? |
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Definition
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Term
what is the 1st step in menu planning? |
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Definition
review what is appropriate for the facility |
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Term
how should an item be replaced, when a change is made to the menu? |
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Definition
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Term
what meals must be replicated? |
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Definition
Xmas, Thanksgiving, AF Bday |
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Term
where can u find a management tool for planning and serving a good choice of flight and ground support meals? |
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Definition
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Term
what meals may not be issued as primary meal for flight feeding? |
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Definition
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Term
when are small meals served? |
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Definition
aircrew with oxygen masks |
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Term
what meal may be issued as a 2nd meal on flights of long duration? |
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Definition
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Term
what does the FSO use to rate food service operation? |
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Definition
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Term
where can u document your findings corrective actions and follow up procedures? |
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Definition
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Term
what are two major sanitation problems when handling and preparing food? |
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Definition
cross-contamination and food danger zone |
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Term
where does preventing food borne illness start? |
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Definition
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Term
what does personal hygiene require? |
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Definition
vigilance and personnel attention |
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Term
who should you chill custards, cream fillings, and other hazardous foods? |
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Definition
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Term
what temps are considered danger zones? |
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Definition
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Term
what does potentially dangerous foods contain? |
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Definition
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Term
what temp should fruit and veggies cooked to for hot holding? |
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Definition
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Term
what must the water temp be for thawing food? |
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Definition
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Term
what internal temp do we cook all beef, fish and lamb? |
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Definition
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Term
what does the HACCPs success depend on? |
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Definition
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Term
how are the major flavor compounds developed when grilling or broiling? |
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Definition
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Term
what happens to meat during the exposure to moist heat? |
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Definition
the proteins unwind and denature |
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Term
what is the temp range for frying? |
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Definition
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Term
how can you tell if the doneness of the meat is rare? |
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Definition
juices run dark red with temp of 130 |
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Term
what is the cardinal rule when displaying food on the serving line? |
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Definition
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Term
who is responsible for the entire serving operation? |
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Definition
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Term
what is the most important garnishing characteristic when producing the desired effect? |
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Definition
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Term
what agency should be contacted before ordering any MRE? |
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Definition
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Term
what degrades the food service mission at any level? |
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Definition
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Term
what causes the food borne infection Norwalk VIrus? |
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Definition
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Term
what do the principles of HACCp embody? |
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Definition
the concept of active managerial control that ensures food borne illness risk factors are controlled |
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Term
what is the key to producing good food? |
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Definition
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Term
what other concern must you be aware of in reference to waste prevention besides food? |
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Definition
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Term
what are some reasons to override your production log? |
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Definition
adding a backup item, preparing special/ethnic meal |
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Term
what watt log will you use for the leftover flour mix used to coat chicken for frying? |
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Definition
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Term
what waste log will you use for leftover gravy at the end of a meal? |
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Definition
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Term
why its important that the cashiers don't use the miscellaneous key? |
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Definition
it can alter the inventory |
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Term
what database does the AFFRS maintain? |
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Definition
recepies, CFS menu, brunch/lunch, holiday menu |
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Term
how many categories are in each section of the
AFFRS? |
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Definition
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Term
what info from POS does the CFS track? |
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Definition
trends and customer desires using a selection ratio concept |
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Term
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Definition
designated to automate all installation level subsistence ordering and receipting for DOD food customers |
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Term
what are 4 of the catalogs that STORES support? |
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Definition
PV, milk, dairy, bread, vegetable (any 4 of these) |
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Term
what should you do after you receive subsistence, before you issue it to the kitchen? |
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Definition
post your receipts to storeroom records |
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Term
what is a major factor in the success of any food service operation? |
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Definition
the quality of the raw food products used for meal prep |
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Term
what should you do if u receive food that does not meet specification requirement? |
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Definition
report it to HQ AFSVA/SVOHF on a DD form 1608 (UMR) |
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Term
what are the proper temps for perishable food items? |
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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 |
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Term
what are some examples of semi-perishable foods? |
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Definition
jars, cans, bottles, packages, bags |
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Term
what should you do if you receive an item that does not have a packing date? |
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Definition
label it with the delivery date |
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Term
in CFS, what projects your thawing requirements? |
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Definition
all items to be pulled and their quantities |
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Term
why is careful attention to proper inventory management important? |
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Definition
it prevents pilferage and multiple abuse |
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Term
what is your on hand summary? |
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Definition
dollar value of the physical inventory |
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