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Assignment Questions - 14164_368
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Assignment Questions - 14164_370
5-51. 5-52. 5-53. 5-54. Foods from the meat group are valued primarily for providing which of the following substances? 1. Calcium 2. Carbohydrates 3. Protein 4. Fiber Which of the following foods from the  meat-poultry-fish-dry  beans- egg-nuts  group  is/are  a  good  source of  zinc? 1. Oysters 2. Tuna 3. Egg yolks 4. Dry  beans Which of the following publications lists  all  the  food  items  procured by the Navy? 1. Afloat Shopping Guide 2. Federal Supply Catalog 3. Consolidated Afloat Requisitioning Guide Overseas (CARGO) 4. Atlantic Fleet Requisitioning Guide When  planning  menus,  you  should include all EXCEPT which of the following  considerations  in determining  the  choice  of  menu items? 1. The type and capacity of the galley  equipment 2. The number of personnel to be fed 3. The number of workers in the galley 4. The  planner’s  personal preferences 5-55. The acceptability of a food item can be determined by using all EXCEPT  which  of  the  following methods? 1. Dividing  the  number  of  portions served by the number of portions  prepared 2. Averaging  the  figures  obtained for a particular menu item over a period of time 3. Monitoring  tray  waste 4. Dividing  the  number  of  portions served by the number of patrons attending  the  meal 5-56. A 42-day menu with valid acceptability  factors  can  be  used to estimate the requirements for a 45-day loadout. What fraction of initial  requirements  must  you  add for  a  60-day  period? 1. 3/8 2. 1/5 3. 1/3 4. 1/4 5-57. What  foodservice  guide  contains useful  information  on  commodities, equipment for galley use, GM  modernization,  and  suggested special  event  or  holiday  menus? 1. Navy Foodservice 2. Federal  Supply  Catalog 3. NAVSUPINST  461.11 4. NAVSUP P-486, volume I 5-58. When  predicting  meal  attendance, you should consider all EXCEPT which of the following factors? 1. Proximity  to  payday 2. Liberty  trends 3. The  weather 4. GM  capacity 41

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