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8-28.
8-29.
8-30.
8-31.
Who normally determines the general
area in which the personnel will be
fed in a field kitchen operation?
1.
Supply officer
2.
Medical representative
3.
Shore party commander
4.
Senior MS
When you are selecting a site for a
field kitchen, which of the
following factors is desirable if
possible?
1.
Ground that is high and dry
2.
A good water supply
3.
Ample distance from heads
4.
An access road for kitchen
traffic only
When you are using water from field
sources, the water is considered
potable only under what condition?
1.
When a bacterial analysis has
been made
2.
When you observe animals
drinking it
3.
When the sediment has been
filtered out
4.
When the source is either a
well or a spring
When you are planning to use
groundwater in a field mess
operation, which of the following
sources of groundwater is
considered better than surface
water?
1.
A brook
2.
A spring
3.
A lake
4.
A pond
8-32.
8-33.
8-34.
8-35.
8-36.
When given a choice of water
sources, you should choose the
clearest water possible for which
of the following reasons?
1.
It provides the most minerals
2.
It has a better taste
3.
It is easier to disinfect
4.
It is a guarantee of safety
You should include what chemical in
the cleaning process of water
receptacles?
1.
Caustic soda
2.
Potassium permanganate
3.
Fluorine
4.
Tincture of iodine
A head or latrine should be located
what minimum distance from the
field kitchen?
1.
75 feet
2.
75 yards
3.
100 feet
4.
100 yards
All EXCEPT which of the following
storage methods provides
temperature protection for
perishable foods?
1.
Suspended food box
2.
Root cellar
3.
Watertight container set in a
cool stream
4.
Underground food box
The best location for you to
construct a root cellar is in what
type of terrain?
1.
Flat
2.
Rocky
3.
Hilly
4.
Sandy
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