CULINARY SPECIALIST E5 PRACTICE
SOLUTION STUDY SHEET QUESTIONS AND
DETAILED ANSWERS
●● 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?
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?
,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?
Answer: Light
●● What must be used for thickening to make smooth gravy?
Answer: Roux
●● Roux
Answer:
●● Which type of soups are made from stock, vegetables, rice, or pasta
such as noodles,
macaroni, and spaghetti?
Answer: Heavy
●● ow many types of frozen eggs are available?
Answer:
●● Which office is responsible for administering the Navy food service
program?
,Answer: NAVSUP N413
●● What are activities that assist ashore and afloat commands in raising
the quality of food
service?
Answer: Navy Food Management Teams (NFMTs)
●● Who is overall responsible for the administration of the General
Mess (GM)? (
Answer: Commanding Officer (CO)
●● Who provides assistance to the Food Service Officer (FSO) for
establishment of food service
attendant manning requirements?
Answer: Executive Officer (XO)
●● Who is responsible for procuring, receiving, storing, issuing,
shipping, transferring, selling,
accounting for, and maintaining all stores of the command?
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?
Answer: Food Service Officer (FSO)
●● How often at a minimum must the Food Service Officer (FSO)
conduct walk-throughs of food
service spaces?
Answer: Daily
●● How often at a minimum must the Leading Culinary Specialist (CS)
conduct walk-throughs of
food service spaces?
Answer: Daily
●● Who serves as the command's official host to the patrons of the food
service facility?
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?
Answer: Average Endurance Level
SOLUTION STUDY SHEET QUESTIONS AND
DETAILED ANSWERS
●● 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?
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?
,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?
Answer: Light
●● What must be used for thickening to make smooth gravy?
Answer: Roux
●● Roux
Answer:
●● Which type of soups are made from stock, vegetables, rice, or pasta
such as noodles,
macaroni, and spaghetti?
Answer: Heavy
●● ow many types of frozen eggs are available?
Answer:
●● Which office is responsible for administering the Navy food service
program?
,Answer: NAVSUP N413
●● What are activities that assist ashore and afloat commands in raising
the quality of food
service?
Answer: Navy Food Management Teams (NFMTs)
●● Who is overall responsible for the administration of the General
Mess (GM)? (
Answer: Commanding Officer (CO)
●● Who provides assistance to the Food Service Officer (FSO) for
establishment of food service
attendant manning requirements?
Answer: Executive Officer (XO)
●● Who is responsible for procuring, receiving, storing, issuing,
shipping, transferring, selling,
accounting for, and maintaining all stores of the command?
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?
Answer: Food Service Officer (FSO)
●● How often at a minimum must the Food Service Officer (FSO)
conduct walk-throughs of food
service spaces?
Answer: Daily
●● How often at a minimum must the Leading Culinary Specialist (CS)
conduct walk-throughs of
food service spaces?
Answer: Daily
●● Who serves as the command's official host to the patrons of the food
service facility?
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?
Answer: Average Endurance Level
