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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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