IN  ANSWERING  QUESTIONS  2–16  THROUGH  2-19, SELECT THE NUMBERED STEP IN THE PROCESS OF LOADING  OUT  DESCRIBED  BY  THE  QUESTION. 2-16. Planning  your  menus. 1. One 2. Two 3. Three 4. Four 2-17. Determining  your  present  stock level; this can be done by checking your  Stock  Tally,  NAVSUP  Form  209, and your Subsistence Ledger, NAVSUP Form 335, for quantities on hand. 1. One 2. Two 3. Five 4. Four 2-18. Determining  the  capacity  of  the total  storage  area  and  then dividing  that  figure  into  dry, chill,  and  freeze  storage  areas. 1. Five 2. Two 3. Three 4. Four 2-19. Identifying  available  supply sources. 1. Five 2. Two 3. Three 4. Four 2-20. Which of the following food items is not a custom food? 1. Canned 2. Semiperishable 3. Dehydrated 4. Frozen 2-21. Defense  Logistics  Agency  (DLA) contract  bulletins  list  those retail food items that are authorized for GM use. 1. True 2. False 2-22. The stock list provided in the Federal Supply Catalog  (FSC) is published  at  what  specific frequency? 1. Monthly 2. Quarterly 3. Semiannually 4. Annually IN  ANSWERING  QUESTIONS  2-23  THROUGH  2–26, SELECT  THE  PROPER  STOCK  CLASS  NUMBER  FOR THE FOOD ITEMS GIVEN AS THE QUESTION. 2-23. 2-24. 2–25. 2-26. 2-27. Dairy foods. 1. 8905 2. 8910 3. 8915 4. 8920 Fruits. 1. 8915 2. 8920 3. 8925 4. 8930 Bakery  and  cereal  products. 1. 8920 2. 8925 3. 8930 4. 8935 Coffee, tea, and cocoa. 1. 8925 2. 8945 3. 8950 4. 8955 The Consolidated Afloat Requisitioning Guide Overseas (CARGO), NAVSUP P-4998, is issued annually  through  what  office  or organization? 1. Defense  Logistics  Agency 2. Defense  Personnel  Support Center 3. Fleet  Material  Support  Office 4. Navy  Food  Service  Systems Office 10