Navy CS Various Advancement
Questions WITH Accurate Answers
What does BDFA stand for - -Basic Daily Food Allowance
-How often is the Navy Food Service (476) published - -Quarterly
-What are the three types of inventories discussed in the NAVSUP P-486 - -
Spot Inventories, Breakout Inventories, Storeroom Inventories
-The records keeper has authorized access to the security module on the
FSM system?
a. True
b. False - -False
-What percentage of your subsistence items are required to be spot
inventoried per month - -10 percent
-How often is the Food Service Officer required to log on to the FSM system
using his/her password and review the NAVSUP Form 338 - -Weekly
-Who is authorized to retain the Food Service Officers FSM and Password
and access ID number in a sealed envelope in a locked safe for emergency
conditions? (FSO and SUPPO are the same person). - -Executive Officer
-In which publication can you find the percentages of mess deck items that
need to be carried on hand for mess deck inventory - -NAVSUP P-486, Food
Service Management, App. K
-The Leading CS can be designated the duties as records keeper?
a. True
b. False - -True
-What is the NAVSUP Form 1080 - -General Mess Menu
-Who signs the first line on the daily recapitulation (NAVSUP Form 1292) - -
Mess Deck Master-at-Arms
-Who signs the second line on the daily recapitulation (NAVSUP Form 1292) -
-Cashier
, -Who signs the third line on the daily recapitulation (NAVSUP Form 1292) - -
Cash collection agent
-Who signs the first line on the monthly recapitulation (NAVSUP Form 1292)
- -Records keeper
-Who signs the second line on the monthly recapitulation (NAVSUP Form
1292) - -Leading Culinary Specialist
-How often are you required to update your high and low limits - -Quarterly
-What are the required entries on the first signature line of the NAVSUP
Form 1292 for Mass Feeding - -Printed name, signed name, grade or rate
and SSN
-What is the service designator for Pacific Fleet Operating units - -R
-What is the cost code for afloat units - -73170
-What is the cost code for operational rations - -73150
-What type of service is attractively arranged in the pantry or galley in
proper serving dishes, then placed on the table with proper serving utensils -
-Family Style
-What type of service is usually provided at breakfast - -A la Carte
-The dishes, silver, glasses, and napkin placed in front of one person is
called the what - -A Cover
-What is the ideal spacing of plates for family style or formal occasions from
plate center to plate center - -24 Inches
-How far should silverware be placed from the edge of the table - -1 inch
from the edge
-How many ounces are in the standard water glass - -10 Ounces
-How is the coffee cup placed on the table - -Upside down on the saucer,
and is placed to the upper right of the outer spoon
-How should knives be placed on the table - -To the right side of the plate
cutting end toward the plate
-How are spoons placed on the table - -To the right of the knives with bowl
facing up
Questions WITH Accurate Answers
What does BDFA stand for - -Basic Daily Food Allowance
-How often is the Navy Food Service (476) published - -Quarterly
-What are the three types of inventories discussed in the NAVSUP P-486 - -
Spot Inventories, Breakout Inventories, Storeroom Inventories
-The records keeper has authorized access to the security module on the
FSM system?
a. True
b. False - -False
-What percentage of your subsistence items are required to be spot
inventoried per month - -10 percent
-How often is the Food Service Officer required to log on to the FSM system
using his/her password and review the NAVSUP Form 338 - -Weekly
-Who is authorized to retain the Food Service Officers FSM and Password
and access ID number in a sealed envelope in a locked safe for emergency
conditions? (FSO and SUPPO are the same person). - -Executive Officer
-In which publication can you find the percentages of mess deck items that
need to be carried on hand for mess deck inventory - -NAVSUP P-486, Food
Service Management, App. K
-The Leading CS can be designated the duties as records keeper?
a. True
b. False - -True
-What is the NAVSUP Form 1080 - -General Mess Menu
-Who signs the first line on the daily recapitulation (NAVSUP Form 1292) - -
Mess Deck Master-at-Arms
-Who signs the second line on the daily recapitulation (NAVSUP Form 1292) -
-Cashier
, -Who signs the third line on the daily recapitulation (NAVSUP Form 1292) - -
Cash collection agent
-Who signs the first line on the monthly recapitulation (NAVSUP Form 1292)
- -Records keeper
-Who signs the second line on the monthly recapitulation (NAVSUP Form
1292) - -Leading Culinary Specialist
-How often are you required to update your high and low limits - -Quarterly
-What are the required entries on the first signature line of the NAVSUP
Form 1292 for Mass Feeding - -Printed name, signed name, grade or rate
and SSN
-What is the service designator for Pacific Fleet Operating units - -R
-What is the cost code for afloat units - -73170
-What is the cost code for operational rations - -73150
-What type of service is attractively arranged in the pantry or galley in
proper serving dishes, then placed on the table with proper serving utensils -
-Family Style
-What type of service is usually provided at breakfast - -A la Carte
-The dishes, silver, glasses, and napkin placed in front of one person is
called the what - -A Cover
-What is the ideal spacing of plates for family style or formal occasions from
plate center to plate center - -24 Inches
-How far should silverware be placed from the edge of the table - -1 inch
from the edge
-How many ounces are in the standard water glass - -10 Ounces
-How is the coffee cup placed on the table - -Upside down on the saucer,
and is placed to the upper right of the outer spoon
-How should knives be placed on the table - -To the right side of the plate
cutting end toward the plate
-How are spoons placed on the table - -To the right of the knives with bowl
facing up
