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Assignment 1: 24 - 31
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Mess Management Specialist 1 & C - Military manual for maintaining a mess hall
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Assignment 1: 40 - 50
1-32. The use of a modified food-preparation  worksheet  is permitted  under  which  of  the following conditions? 1. When the supply officer is also the  food  service  officer 2. At  the  food  service  officer’s approval 3. At a GM having only seven MSs 4. At a GM having only eight MSs 1-33. What form serves as a written directive for passing information from the leading MS to the watch captains  and  key  personnel  in  the GM? 1. NAVSUP  Form  1059 2. NAVSUP  Form  1080 3. NAVSUP  Form  1090 4. NAVSUP  Form  1092 1-34. When the vegetable preparation room,  bakeshop,  and  meat preparation room use the same food-preparation worksheet, what information  may  appear  on  the reverse  side? 1. The acceptability of specific menu  items 2. The time that liberty commences 3. A note indicating the day is a holiday 4. Meat breakout requirements 1-35. You are required to retain the food-preparation worksheet at ashore activities for what minimum time  period? 1. 1  year 2. 2 years 3. 6 months 4. 4 months IN  ANSWERING  QUESTIONS  1-36  THROUGH  1-57, REFER  TO  CHAPTER  7,  PAGES  7-16  THROUGH 7-25. 1-36. Better  meals,  time  savings, improved  cost  control,  and  more effective  supervision  and  training are some of the principal advantages of using a cycle menu. 1. True 2. False 1-37. When you develop a meat plan, in what way, if any, is the planned usage  it  illustrates  directly related to the cost of its items? 1. Its use enables you to balance the use of expensive and inexpensive  meat  items 2. Its use enables you to develop the value of the ship’s basic allowance 3. Its use enables you to determine  the  ship’s  quarterly monetary value 4. None 1-38. You  should  develop  frequency  charts for each major menu item to plot what specific details? 1. How much to feed and how often 2. How much to feed and its cost 3. What to feed and how much 4. What to feed and how often IN  ANSWERING  QUESTION  1–39,  REFER  TO FIGURE  7-7. 1-39. You  should  place  all  EXCEPT  which of the following foods in the Item column  of  a  frequency  chart? 1. Rice 2. Gravy 3. Corn 4. Roast pork 5

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