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