Culinary Specialist Navedtra 15008A Exam | All Questions And Correct
Answers | Already Graded+ | Verified Answers | Just Released
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? - (CORRECT 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? - (CORRECT
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? -
(CORRECT 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? - (CORRECT ANSWER)Light
What must be used for thickening to make smooth gravy? - (CORRECT ANSWER)Roux
1
,Roux - (CORRECT ANSWER)
Which type of soups are made from stock, vegetables, rice, or pasta such as noodles,
macaroni, and spaghetti? - (CORRECT ANSWER)Heavy
ow many types of frozen eggs are available? - (CORRECT ANSWER)
Which office is responsible for administering the Navy food service program? - (CORRECT
ANSWER)NAVSUP N413
What are activities that assist ashore and afloat commands in raising the quality of food
service? - (CORRECT ANSWER)Navy Food Management Teams (NFMTs)
Who is overall responsible for the administration of the General Mess (GM)? ( - (CORRECT
ANSWER)Commanding Officer (CO)
Who provides assistance to the Food Service Officer (FSO) for establishment of food service
attendant manning requirements? - (CORRECT ANSWER)Executive Officer (XO)
Who is responsible for procuring, receiving, storing, issuing, shipping, transferring, selling,
accounting for, and maintaining all stores of the command? - (CORRECT 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? - (CORRECT
ANSWER)Food Service Officer (FSO)
2
,How often at a minimum must the Food Service Officer (FSO) conduct walk-throughs of food
service spaces? - (CORRECT ANSWER)Daily
How often at a minimum must the Leading Culinary Specialist (CS) conduct walk-throughs of
food service spaces? - (CORRECT ANSWER)Daily
Who serves as the command's official host to the patrons of the food service facility? -
(CORRECT 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? - (CORRECT 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? -
(CORRECT 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? - (CORRECT ANSWER)Monthly
How often must a low and a high limit be established for each item of stock? - (CORRECT
ANSWER)Quarterly
What is the maximum quantity of food items to be maintained on hand and on order to
sustain current operations? - (CORRECT ANSWER)High limit
3
, 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? -
(CORRECT ANSWER)End-use
What is the General Mess Summary Document form number? - (CORRECT
ANSWER)NAVSUP Form 1359
What represents the quantity of food required to serve one person three meals daily? -
(CORRECT ANSWER)Ration credit
Ration credit may not exceed which ration per person per day? - (CORRECT 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? - (CORRECT 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? - (CORRECT ANSWER)Basic
Daily Food Allowance (BDFA)
What is the principal food service report? - (CORRECT 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
4
Answers | Already Graded+ | Verified Answers | Just Released
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? - (CORRECT 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? - (CORRECT
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? -
(CORRECT 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? - (CORRECT ANSWER)Light
What must be used for thickening to make smooth gravy? - (CORRECT ANSWER)Roux
1
,Roux - (CORRECT ANSWER)
Which type of soups are made from stock, vegetables, rice, or pasta such as noodles,
macaroni, and spaghetti? - (CORRECT ANSWER)Heavy
ow many types of frozen eggs are available? - (CORRECT ANSWER)
Which office is responsible for administering the Navy food service program? - (CORRECT
ANSWER)NAVSUP N413
What are activities that assist ashore and afloat commands in raising the quality of food
service? - (CORRECT ANSWER)Navy Food Management Teams (NFMTs)
Who is overall responsible for the administration of the General Mess (GM)? ( - (CORRECT
ANSWER)Commanding Officer (CO)
Who provides assistance to the Food Service Officer (FSO) for establishment of food service
attendant manning requirements? - (CORRECT ANSWER)Executive Officer (XO)
Who is responsible for procuring, receiving, storing, issuing, shipping, transferring, selling,
accounting for, and maintaining all stores of the command? - (CORRECT 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? - (CORRECT
ANSWER)Food Service Officer (FSO)
2
,How often at a minimum must the Food Service Officer (FSO) conduct walk-throughs of food
service spaces? - (CORRECT ANSWER)Daily
How often at a minimum must the Leading Culinary Specialist (CS) conduct walk-throughs of
food service spaces? - (CORRECT ANSWER)Daily
Who serves as the command's official host to the patrons of the food service facility? -
(CORRECT 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? - (CORRECT 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? -
(CORRECT 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? - (CORRECT ANSWER)Monthly
How often must a low and a high limit be established for each item of stock? - (CORRECT
ANSWER)Quarterly
What is the maximum quantity of food items to be maintained on hand and on order to
sustain current operations? - (CORRECT ANSWER)High limit
3
, 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? -
(CORRECT ANSWER)End-use
What is the General Mess Summary Document form number? - (CORRECT
ANSWER)NAVSUP Form 1359
What represents the quantity of food required to serve one person three meals daily? -
(CORRECT ANSWER)Ration credit
Ration credit may not exceed which ration per person per day? - (CORRECT 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? - (CORRECT 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? - (CORRECT ANSWER)Basic
Daily Food Allowance (BDFA)
What is the principal food service report? - (CORRECT 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
4
