Exam questions CS2 August 6, 2005:

1. Main ingredient of Waldorf Salad
   A.  Tangerine
   B.  Apples
   Answer:  B.  Recipe
    
2. Articles of Code of Conduct
    

   Code of Conduct
   for
   Members of the United States Armed Forces
    I

   I am an American, fighting in the forces which guard my country and our way of life. I am prepared to give my life in their defense.

   II

   I will never surrender of my own free will. If in command, I will never surrender the members of my command while they still have the means to resist.

   III

   If I am captured I will continue to resist by all means available. I will make every effort to escape and aid others to escape. I will accept neither parole nor special favors from the enemy.

   IV

   If I become a prisoner of war, I will keep faith with my fellow prisoners. I will give no information or take part in any action which might be harmful to my comrades. If I am senior, I will take command. If not, I will obey the lawful orders of those appointed over me and will back them up in every way.

   V

   When questioned, should I become a prisoner of war, I am required to give name, rank, service number and date of birth. I will evade answering further questions to the utmost of my ability. I will make no oral or written statements disloyal to my country and its allies or harmful to their cause.

   VI

   I will never forget that I am an American, fighting for freedom, responsible for my actions, and dedicated to the principles which made my country free. I will trust in my God and in the United States of America.

3. Filet mignon means meat derived from the tenderloin (psoas muscle) of cattle
4. Meat cuts
   
   Labeled A is Chuck
    
5. Haddock belongs to a family of fish of
   A.  Salmon
   B.  Cod
   Ans.  B.  reference
6. Halibut - flat fish reference
7. Botulism - instant symptom
8. dizziness or even death:  Salmonella
9. Alarm in walk in freezer at ____ F
10. Fat will ignite at 475 degrees
11. Water soluble:
    A.  A
    B.  D
    C.  E
    D.  B-1
    Ans.   D
12. Calcium is a
    A.  Vitamin
    B.  Nutrient
    C.  Mineral
    Ans.  Nutrient
13. gives color to blood - Iron in Hemoglobin
14. Conversion from tablespoon to 5 gallons
15. Conversion from oz to 5 gallons
16. Acceptability factor (Prepared less leftover divided by portions fed)  ( 6 questions asked)
17. E.P. - A. P. Factor - Factor
    AFRS Recipe calls for 40 lbs. per 100 serving
    Feed 234 people
    E.P onions (see table figure for conversion factor multiply by your pre-answer)
    E.P.  (Exposure Period)
    A.P. (Averaging Period)
18. SPV (Subsistence Prime Vendor) packs frozen meat in minimum of maximum of
    40 lbs.  60 lbs.
    NAVSUP P-486 Volume I - Food Service Management 5-1 CHAPTER 5 ...
    File Format: PDF/Adobe Acrobat - View as HTML
    vegetables, not off-condition in the case of meats. Packaging and Packing ...
    Case weight of frozen meat items should be at least 40 pounds and not over 60 ...
    www.cpp.usmc.mil/tenant/wcfmt/ publications/p486ch5%20TO%207.pdf
19. Approval from whom for catering food from general mess to picnic
    A.  Catering mess
    B.  Commanding Officer
    C.  Leading Culinary Specialist
     
20. Shortage investigation at:
    A.  5%
    B.  10%
    C. 15%
    D.  20%
21. Enter shortage in General Mess incurred afloat to:
    A.  General Mess
    B.  Navsup (Code 51)
22. Sexual Harassment:  What you should NOT do
    A.  File grievance
    B.  Record the incident
    C.  Talk to co-workers
    D.  Call Hotline
23. Men can wear up to how many inches hair
    A.  1 inch
    B.  2 inches
    C.  3 inches
    D.  4 inches
24. Dress whites: A.  Top of square knot of necktie  must be in same level as bottom of collar
25. Hem of dress whites top should be ___ inches to opening of pocket of trousers
26. Men's dress blues top hem should be
    A.  Top of hem of trousers
    B.  Second button from below
    C.  Middle of 18 button
    D.  Bottom most button of 18 button trousers
    Ans.  Middle of 18 button (my answer, not sure)
27.  What is considered as yellow zone
    A.  Obscene letters
    B.  Compliments
    C.  Touching elbow
    Ans.  Obscene letters (not sure, my answer)
28. Arranging of fork should be how many inches from edge of table
29. In a wardroom mess, how many inches apart are the plates arranged from each other
    A.  10 inches
    B.  12 inches
    C.  20 inches
    D.  36 inches
    Ans.  A.  10 inches (unverified answer)
30. What is NOT to be used as a center ornament
    A.  Candle
    B.  Small plant
    C.  Flower 
    D.  Buck
    Ans.  Buck
31. Proper:  Serve and put water from left and remove soiled dishes from right of diner
32. A-la carte:  Delivered to the diner
33. In a semi-formal a-la-carte dinner
    A.  Starch, ...
    B.  Bread, _____, Meat, Gravy
    Ans.  My answer was starting with bread
34. Line arrangement:  First
    Ans.  Chowder Soup
35. Second:  Chicken (main entree)
36. Third:  Orange Rice
37. Fourth:  Vegetable  (I just followed order as I enter the galley)
38. If clam is steamed for a salad, what do you do with the broth
    A.  Discard
    B.  Reduce and add to salad dressing
    C.  Add to soup to complement clam salad
    Ans.  B.  (unverified answer)
39. Fish:  ___________ Roughage.  Know the different fish family
40. Fricassee applies to:
    A.  Meat
    B.  Fish
    C.  Poultry
    D.  Eggs
    Ans.  Fish
41. 4 Days Liberty is granted by:
    Ans.  Commanding Officer (unverified answer)
42. Who signs inventory page?
    A.  Leading mess and Food Service Officer
    B.   Leading culinary specialist and responsible inventory taker
    C.  Food service officer only
    D.  FSO and all parties responsible for inventory taking
43. What form is used to request supplies for cleaning General Mess?
    A.   ___-__ (unverified)
44. About 6 questions on different discharges
    Honorable
     

    Involuntary Discharges

    Administrative discharges include honorable discharges; under honorable conditions (general) ... Honorable Discharge. This is the highest form of discharge. ... public.grandforks.amc.af.mil/legal/justice/discharg.htm - 7k

    not enough meritorious discharge

45. Food pyramid
46. Minimum daily serving of Meat
47. If you serve meat in one day how often should you serve a low fat entree
    A.  Once a day
    B.  Twice a week
    C.  Thrice a week
    Ans.  A.  Once a day (unverified)
48. Wardroom Mess Pantry Linen be delivered at a minimum of?
    A.  Once a week
    B.  Twice  a week
    C.  Every other week
    Ans Once a week (unverified) 
49. NOT part of a kitchen mixer
    A.  aggitator
    B.  arm of dough
    C.  whisk
    D.  paddle
    Ans.  B (unverified)
50. effects on sugar (what it does... e.g. shrinks)
51. effects on salt (what it does)
52. what happens to red cabbage when you put vinegar into it?
    A.  turns green
    B.  turns blue
    C.  turns pale red
    Ans.  C (unverified)
53. Too much MSG is a result of:
    A.  cyanide poisoning
    B.  Chinese Restaurant syndrome
    Ans.  B (unverified)
54. arsenic - not washing vegetables
55. cyanide poisoning
56. eye of potatoes may contain
    A.  Entoxins
    B.  Cyanide Poisoning
    Ans.  A (Unverified)
57. Special occasion entree
    A.  Pancit Guisado
    B.  Ginger Pot Roast
    C.  Newport Fried Chicken
    Ans.  Ginger Pot Roast (unverified)
58. Navy Uniform Regulations
    on center pocket of dress whites can wear
    medal (unverified)
59. UMCJ 123a
    A.  Writing bad checks
    B.  Expressing displeasure for orders received
    Ans.  A (unverified)
60. Form to enter when Food Service Officer is relieved, ending inventory is entered into:
    A.  Food Subsistence Ledger (unverified)
61. When braising what do you do?
    Ans.  simmer in seasoning liquid (unverified)
62. Why do you let sit the chicken sit side down?
    Ans.  To melt fat from skin (unverified)
63. When poking fork to test temperature of finger, what part do you not poke?
    A.  Thighs
    B.  Breast
    Ans.  Wings (unverified)
64. Temperature 16 lbs. turkey should be cooked
    Ans. 375 F (unverified)
65. Quartz is defective is a common situation for an oven that is:
    Ans.  Rotary (unverified, other choices were convection
66. Aside from iodine, at what temperature should water be at a minimum
    Ans.  (the highest that was available)- unverified
67. How often do you sanitize cellulose sponges
    Ans.  after each use (unverified)
68. How often should you clean and sanitize mops
    Ans.  after each use (unverified)
69. What is the maximum number of utensils you
    can place in the cylinder during dishwashing procedures?
    Ans. 15
70. Temperature for manual washing, sanitizing
    Ans.  (highest available)
71. Table sitting on wardroom mess can accommodate
    A.  8
    B.  10
    C.  12
    D.  20
    Ans.  10 (unverified)
72. Navy container units
    A.  CN
    B.  CT
    Ans.  CN (unverified)
73. OSC (2 questions on Officership program)  BOOST
74. waive before he reaches age 22 to enter officer school
    D.  Naval Academy
    Ans.  D (unverified)
75. How many stars does a Rear Admiral (upper half) have?
    Ans. 1 (source:  http://www.dmna.state.ny.us/nynm/rosen.html, http://www.navy.mil/palib/people/flags/biographies/cottonjg.html)

By:  CS3 Lucille McElroy
Your input is appreciated in giving correct answers.  You can drag and highlight the entire page, enter an entry into blog (you must be registered) or you can email to me.  Place your answers in Blue text (Format, Font, Color for MSWORD or Outlook).  Please email to lucille@speedshopfashion.com

Answer from Sr. Chief Dale Morgan:

I was hoping you would put this on the Website to assist everyone in
the class.  Many of the answers to the questions you saw on your test
can be found in NAVSUP Forms 486 and 485.

The NAVSUP manuals can be found on the Naval Logistics Library website:
http://nll.ahf.nmci.navy.mil
Click on: Pubs/Products/Tolls
Click on: Navsup digital Documents
Click on: Navsup Headquarters Instructions and Publications
Selet Category: Publications
Enter 486   or click here

The Supply Afloat and Ashore Manuals are now part of the P485.
Volume l is Supply Afloat.
Volume ll is the Appendices for both Afloat and Ashore.
Volume lll is Supply Ashore

 

If you think there are more questions you want to add, please feel free to do so, we can create a sub category for different classes (e.g. PO1)