USCG Auxiliary Culinary Assistant End of Class Exam
Questions and Quantified Correct Answers
1. What is not a qualification to be an AUX CA;
c) Expert culinary skills
a) A desire to support the Coast Guard
b) Good health
c)Expert culinary
skills d Time to
volunteer
True
2. An AUXCA1 must have HEP-A shots and
health screening in order to be assigned
to duty (T/F) c) OIC
3. To whom does an AUXCA1 Report?
a) FSO (Food Service Officer)
b) DSO-CA
c)OIC
d) All of the above True
4. An AUXCA1 must be assigned to duty by the
AUXCA leadership. (T or F) e) All of the above
5. What may be the duties of an AUXCA1
a) Shopping with the FSO
b) Prepping food
c)Clean-up
d) Meal planning
e) All of the above
6. ODUs are often the acceptable AUXCA uniform. (T or True
F)
7. A cover must be worn when preparing food. (T or F) True
8. An AUXCA1 may use a CG unit credit card to purchase False
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,USCG Auxiliary Culinary Assistant End of Class Exam
Questions and Quantified Correct Answers
food and other supplies. (T or F)
2/
16
, USCG Auxiliary Culinary Assistant End of Class Exam
Questions and Quantified Correct Answers
9. AUXCA1 time is reported on the 7030 as 07 (CG Oper- True
ational Support - other mission) with an
explanation of duty in the "Remarks" section.
(T or F)
10. What annual training is required for AUXCA1 Sanitation
& AUX- CA2s?
11. Who has overall responsibility for the Coast d) CO/OIC
Guard Dining Facility operations?
a) Jack of the Dust
b) The XO / XPO
c)the CS Officer
d) The CO/OIC
12. An AUXCA should never use a piece of True
equipment without becoming familiar with its
operations. (T or F)
13. Mixers and Food Processors are examples of True
equip- ment used to prepare food. (T or F)
14. It is important to have the FSO explain the True
location and operation of all equipment
before AUXCA1 duty begins. (T or F)
15. Keeping food below 41 degrees guards True
against spoilage and bacterial growth. (T
or F)
c) 140 degrees
16. Equipment designed to hold hot food
should hold that food at or above;
a) 120 degrees
b) 135 degrees
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Questions and Quantified Correct Answers
1. What is not a qualification to be an AUX CA;
c) Expert culinary skills
a) A desire to support the Coast Guard
b) Good health
c)Expert culinary
skills d Time to
volunteer
True
2. An AUXCA1 must have HEP-A shots and
health screening in order to be assigned
to duty (T/F) c) OIC
3. To whom does an AUXCA1 Report?
a) FSO (Food Service Officer)
b) DSO-CA
c)OIC
d) All of the above True
4. An AUXCA1 must be assigned to duty by the
AUXCA leadership. (T or F) e) All of the above
5. What may be the duties of an AUXCA1
a) Shopping with the FSO
b) Prepping food
c)Clean-up
d) Meal planning
e) All of the above
6. ODUs are often the acceptable AUXCA uniform. (T or True
F)
7. A cover must be worn when preparing food. (T or F) True
8. An AUXCA1 may use a CG unit credit card to purchase False
1/
16
,USCG Auxiliary Culinary Assistant End of Class Exam
Questions and Quantified Correct Answers
food and other supplies. (T or F)
2/
16
, USCG Auxiliary Culinary Assistant End of Class Exam
Questions and Quantified Correct Answers
9. AUXCA1 time is reported on the 7030 as 07 (CG Oper- True
ational Support - other mission) with an
explanation of duty in the "Remarks" section.
(T or F)
10. What annual training is required for AUXCA1 Sanitation
& AUX- CA2s?
11. Who has overall responsibility for the Coast d) CO/OIC
Guard Dining Facility operations?
a) Jack of the Dust
b) The XO / XPO
c)the CS Officer
d) The CO/OIC
12. An AUXCA should never use a piece of True
equipment without becoming familiar with its
operations. (T or F)
13. Mixers and Food Processors are examples of True
equip- ment used to prepare food. (T or F)
14. It is important to have the FSO explain the True
location and operation of all equipment
before AUXCA1 duty begins. (T or F)
15. Keeping food below 41 degrees guards True
against spoilage and bacterial growth. (T
or F)
c) 140 degrees
16. Equipment designed to hold hot food
should hold that food at or above;
a) 120 degrees
b) 135 degrees
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