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NAVY CS STUDY GUIDE Q&A WITH COMPLETE SOLUTIONS 100% CORRECT (GRADED A+)

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NAVY CS STUDY GUIDE Q&A WITH COMPLETE SOLUTIONS 100% CORRECT (GRADED A+)

Institution
NAVY CS2
Course
NAVY CS2









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Institution
NAVY CS2
Course
NAVY CS2

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Uploaded on
October 13, 2025
Number of pages
5
Written in
2025/2026
Type
Exam (elaborations)
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Questions & answers

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NAVY CS STUDY GUIDE Q&A WITH
COMPLETE SOLUTIONS 100%
CORRECT (GRADED A+)
Q: What individual is responsible for the approval of meal hours?
A: ✔✔ The Commanding Officer


Q: Meal acceptabilities are recorded on which of the following forms?
A: ✔✔ NAVSUP Form 1090


Q: What form is also known as the "Food Item Request/Issue Document"?
A: ✔✔ NAVSUP Form 1282


Q: Fresh fruit should be stowed at what minimum distance from the
bulkhead?
A: ✔✔ 4 inches


Q: Issues to the General Mess should be verified by the Watch Captain using
which document?
A: ✔✔ NAVSUP Form 1282


Q: What ingredient gives cake its structure?
A: ✔✔ Flour


Q: What happens if the water used to activate yeast is below 100°F?
A: ✔✔ The yeast will not activate

, Q: What humidity level should be set in the proof box?
A: ✔✔ 95%


Q: What type of frosting is commonly used for carrot cake?
A: ✔✔ Cream cheese


Q: What is the recommended thickness for pie crusts?
A: ✔✔ 1/8 inch


Hard wheat flour is high in what component -ANSWER✔✔Protein


When rolling a pie crust, what specific number of inches should the crust be larger
than the pan -ANSWER✔✔1


What primal beef cut is the most tender -ANSWER✔✔Loin


Bay leaves are taken from what type of tree -ANSWER✔✔Laurel


What spice is taken from the outer covering of nutmeg -ANSWER✔✔Mace


What primal beef cut is the shoulder -ANSWER✔✔Chuck


Food cooked from a heat source above the food is known as what cooking method
-ANSWER✔✔Broiling

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