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Assignment Questions - 14164_340
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Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall
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Assignment Questions - 14164_342
2-25. 2–26. 2–27. 2-28. 2-29. Food  items  with  an  average  keeping time of 90 days are stored in a space  with  the  storage  temperature maintained  at  90°F. What is the resulting keeping time of the food items  stored  in  this  space? 1. 45 days 2. 50 days 3. 65 days 4. 70 days Food time have items  with  an  average  keeping of 90 days stored at 40°F will what keeping time? 90 days 20  days 1. 2. 1 3. 180 days 4. 200 days When storing fresh fruits and vegetables, you should allow what minimum clearance between the tops of stacks and the openings of air ducts  to  permit  air  circulation? 1. 6 inches 2. 8 inches 3. 12 inches 4. 24 inches When  you  store  fresh  fruits  and vegetables in a tight compartment at temperatures of 40°F or higher, the  concentration  of  the  carbon dioxide  produced  by  respiration  may reach a level in which it is unsafe to  work. 1. True 2. False When you store cases of frozen meats in refrigerated spaces, you should  stack  them  on  pallets  at least how many inches from the bulkhead or refrigerator coils? 1. 10 2. 8 3. 6 4. 4 2-30. Upon receipt of frozen fruit and vegetables,  you  should  take  the temperatures  of  select  cartons. What should you do if the temperatures  taken  are  higher  than that  of  the  frozen  storage  space? 1. Refuse  receipt  of  the  frozen product 2. Immediately  issue  to  the  galley for use 3. Scatter  the  shipping  cases loosely about the deck of the freezer 4. Store items to the back of the freezer  near  fans 2-31. Which  of  the  following  statements is  NOT  correct  regarding  breaking out  frozen  food  items  from refrigerated   spaces? 1. Breakouts  should  be  planned  for a  full  day’s  requirements 2. All items should be stored temporarily in the chill box if not  intended  for  immediate  use 3. All messes must draw their frozen  subsistence  items  at different  times 4. All messes must draw their frozen  subsistence  items  at  a predetermined  time 2-32. When  you  load  frozen  stores,  the higher  temperature  of  the  food being stored will cause a rise in temperature  in  the  refrigerated space. What  should  your  resulting actions be as the person in charge of  this  space? 1. Conduct  only  emergency breakouts  until  the  temperature returns to normal 2. Place bags of ice in the freezer to help lower temperature 3. Leave the box closed until the normal  temperature  level  has been  reached 4. Increase the flow of freon to the  refrigerated  unit 13

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