Navy food service documentation
# of assigned personnel allowed at activity - ANS-What goes in the allowed section on a
NAVSUP form 1090
100 - ANS-How many portions does the AFRS yield
100 - ANS-Recipe card yields how many portions
100 - ANS-Yield how many portions
16 times 2= 32 tbsp - ANS-How many tbsp go into a pt
16c - ANS-How many cups go into a gallon
2000 - ANS-The AFRS has _________ recipes
3 - ANS-On the 1090 how many signatures for a normal work day
4 - ANS-On the 1090 how many signatures for watch relief day
A set quanity of food required to provide a nutritionally adequate daily diet for one person -
ANS-What is the Basic daily food allowance (BDFA)
Additional info required by food service officer and leading CS - ANS-What is the third
requirement of the reverse side of the worksheet
After preparing the documents - ANS-When does the LCS sign the 1090
Appetizers - ANS-Section B
Armed forces recipe service - ANS-What does AFRS stand for?
Armed forces recipes service - ANS-What does AFRS mean
Basic daily food allowance - ANS-What does (BDFA) stand for
Beverages - ANS-Section C
Breads and sweet doughs - ANS-Section D
, Bulk storeroom to/from the general mess galley - ANS-The NAVSUP Form 1282 will be used to
request and record issue/returns of food items from who
Cakes fillings and frosting - ANS-Section G
Cereal and pasta products - ANS-Section E
Changes to main recipes by adding and or substituting ingredients - ANS-Variations
Cheese and eggs - ANS-Section F
Comments by the WC as to what happened to all prepared leftovers -
ANS-Comments/disposition of leftovers (prepared)
Comments by the WC as to what happened to all unprepared food tems for example returned to
the bulk storeroom custodian - ANS-Comments disposition of leftovers (unprepared)
Cookies - ANS-Section H
Desserts (sauces and toppings) - ANS-Section K
Exact measurement needed to prepare 100 portions (liquid) - ANS-Measures
Exact weight Need to prepare 100 portions (dry) - ANS-Weights
Experience, historical acceptability. - ANS-The leading culinary specialists uses ________ and
________ ________ to predict attendance for each meal.
Food item request/issue document NAVSUP form 1282 - ANS-What is the noun name for the
1282
Food items at all times to minimize waste to ensure items are used for the express purpose
intended - ANS-What must be exercised over for the food item request/issue document
(NAVSUP 1282)
Food preparation worksheet (NAVSUP 1090) - ANS-What is the noun name for the 1090
Food preparation worksheet NAVSUP form 1090 - ANS-What is used to determine meal
acceptability
Food service officer - ANS-The Document number is assigned automatically through _____
Food service officer - ANS-Who is the heading section reviewed and signed by?
# of assigned personnel allowed at activity - ANS-What goes in the allowed section on a
NAVSUP form 1090
100 - ANS-How many portions does the AFRS yield
100 - ANS-Recipe card yields how many portions
100 - ANS-Yield how many portions
16 times 2= 32 tbsp - ANS-How many tbsp go into a pt
16c - ANS-How many cups go into a gallon
2000 - ANS-The AFRS has _________ recipes
3 - ANS-On the 1090 how many signatures for a normal work day
4 - ANS-On the 1090 how many signatures for watch relief day
A set quanity of food required to provide a nutritionally adequate daily diet for one person -
ANS-What is the Basic daily food allowance (BDFA)
Additional info required by food service officer and leading CS - ANS-What is the third
requirement of the reverse side of the worksheet
After preparing the documents - ANS-When does the LCS sign the 1090
Appetizers - ANS-Section B
Armed forces recipe service - ANS-What does AFRS stand for?
Armed forces recipes service - ANS-What does AFRS mean
Basic daily food allowance - ANS-What does (BDFA) stand for
Beverages - ANS-Section C
Breads and sweet doughs - ANS-Section D
, Bulk storeroom to/from the general mess galley - ANS-The NAVSUP Form 1282 will be used to
request and record issue/returns of food items from who
Cakes fillings and frosting - ANS-Section G
Cereal and pasta products - ANS-Section E
Changes to main recipes by adding and or substituting ingredients - ANS-Variations
Cheese and eggs - ANS-Section F
Comments by the WC as to what happened to all prepared leftovers -
ANS-Comments/disposition of leftovers (prepared)
Comments by the WC as to what happened to all unprepared food tems for example returned to
the bulk storeroom custodian - ANS-Comments disposition of leftovers (unprepared)
Cookies - ANS-Section H
Desserts (sauces and toppings) - ANS-Section K
Exact measurement needed to prepare 100 portions (liquid) - ANS-Measures
Exact weight Need to prepare 100 portions (dry) - ANS-Weights
Experience, historical acceptability. - ANS-The leading culinary specialists uses ________ and
________ ________ to predict attendance for each meal.
Food item request/issue document NAVSUP form 1282 - ANS-What is the noun name for the
1282
Food items at all times to minimize waste to ensure items are used for the express purpose
intended - ANS-What must be exercised over for the food item request/issue document
(NAVSUP 1282)
Food preparation worksheet (NAVSUP 1090) - ANS-What is the noun name for the 1090
Food preparation worksheet NAVSUP form 1090 - ANS-What is used to determine meal
acceptability
Food service officer - ANS-The Document number is assigned automatically through _____
Food service officer - ANS-Who is the heading section reviewed and signed by?
