Army Field Feeding Flashcards

Questions and Answers

What are some of the characteristics to look for a good field kitchen site? (Select all that apply)

Good Natural Cover (correct)

Enough Space (correct)

Good Access Roads (correct)

High and Dry Ground Near a Slope (correct)

Sandy Loam or Gravelly Soil (correct)

If you were authorized only one water-sterilizing bag, where in the field site would you put it?

In the bivouac area.

What distance should the kitchen trailer or tent be from latrines?

90 meters or 100 yards downwind.

What distance is the wash line set up from the kitchen trailer or tent?

15 meters or 50 feet. Signup and view all the answers

What distance is the fuel storage area set up from the kitchen trailer or tent?

15 meters or 50 feet. Signup and view all the answers

What regulation would you refer to for information on camouflaging your operations?

FM 5-20. Signup and view all the answers

How many meters should the incinerators be located from the kitchen trailer or tent?

15 meters or 50 feet. Signup and view all the answers

How many meters should the bivouac area be located from the field trailer or tent?

27 meters or 30 yards. Signup and view all the answers

How many meters should the garbage pit be located from the dining area?

27 meters or 30 yards. Signup and view all the answers

What are three types of tents you can use for the field kitchen operation?

Temper or General-purpose Medium Tent Signup and view all the answers

What is the distance of fuel storage, refuel area, lighting area from the MKT or CK and each other?

50 feet. Signup and view all the answers

How many trained soldiers does it take to set up one MKT and how long will it take?

Four soldiers, 20 to 30 minutes. Signup and view all the answers

The MKT can support approximately how many Soldiers per meal when using UGR-As and how many Soldiers per meal when using UGR-H&S?

300 Soldiers per meal when using UGR-H&S Signup and view all the answers

If you were in danger of being attacked, how would you set up the serving line?

Set it up staggered and one-way. Signup and view all the answers

What are the two models of the Food Sanitation Center (FSC)?

FSC-90 Signup and view all the answers

Generally, food is prepared or served in environments contaminated by chemical, biological, radiological, and nuclear (CBRN) agents.

False Signup and view all the answers

How many meter intervals should you allow diners to pass through the MKT?

Five meter intervals. Signup and view all the answers

During intense combat periods, what kind of meals should you serve?

MREs. Signup and view all the answers

When only one hot meal a day is served, which meal will it most likely be?

Dinner. Signup and view all the answers

You can use one field range outfit as a single unit to cook for up to how many soldiers?

Fifty. Signup and view all the answers

How many accessory outfits are authorized for four M-59 ranges?

<ol start="50"> <li></li> </ol> Signup and view all the answers

What must you have in order to cook with an MBU without using a range?

A pot cradle. Signup and view all the answers

When the burner unit is in the bottom position of the cabinet, what should you do with the slide shutter?

Close them. Signup and view all the answers

Where would you place the MBU in the range to roast?

Bottom position. Signup and view all the answers

When baking cakes in the field range, where would you place the burner unit?

Bottom position. Signup and view all the answers

What is used to keep hot foods hot and cold foods cold in the field?

Insulated food containers. Signup and view all the answers

A full-insulated food container should be labeled with the , , __, and 'consume by or discard' (fill in the time 4 hours after the container was filled).

menu item, number of servings, date/time item was placed in container. Signup and view all the answers

What would you do to the gasket of the insulated food container after washing it?

Place the gasket back on the container with the flat side down and let dry. Signup and view all the answers

How do you store the insulated food containers?

With lids closed but unlatched. Signup and view all the answers

What position should the Generator Air Intake Cover be when the air temperature is -5 Deg F or below?

The Cold Position. Signup and view all the answers

In cold weather, how full should the Generator fuel tank be kept?

At least ¾ full. Signup and view all the answers

How many water sterilizing bags are you authorized if you are feeding 200 personnel?

Two. Signup and view all the answers

How long can you store perishables in the ice chest in the field?

Twenty-four hours. Signup and view all the answers

A properly constructed grease trap and soakage pit will accommodate 200 diners for two weeks. What is the measurement of a properly constructed pit?

4 feet by 4 feet by 4 feet. Signup and view all the answers

How would you dispose of liquid waste in a field environment?

In a soakage pit. Signup and view all the answers

How do you get rid of solid waste in the field if there is no arrangement to haul it?

By burying or burning it. Signup and view all the answers

What must you have to test water for chlorine?

A chlorinating kit. Signup and view all the answers

If you had a one-quart canteen and the water you needed to purify is cloudy and cold, how many iodine tablets do you need?

Two. Signup and view all the answers

Name two ways an MBU can be operated without using the generator.

Using the Battery Pack Signup and view all the answers

If you have no chlorine ampoules, what other method could you use to disinfect water to drink?

Boiling it. Signup and view all the answers

Your wash water in the Sanitizing Center should be how many degrees?

120 to 150 degrees F. Signup and view all the answers

How many baking racks does the accessory outfit of the field range have?

Three. Signup and view all the answers

What is used to heat water for kitchen cleanup operations in the field?

MBUs in a Sanitation Center. Signup and view all the answers

How long will it take five men to pitch the M-1948 kitchen tent?

Approximately 60 minutes. Signup and view all the answers

What is the purpose of camouflaging the field kitchen tent?

To keep enemy aircraft, ground forces, or infiltrated sensors from finding you. Signup and view all the answers

What should you do to camouflage equipment and other things that might reflect light?

Keep them out of sunlight. Signup and view all the answers

What are the sizes of the two large cooking pots used to boil water in the field range?

40 quart (10gal) and 60 quart (15gal) Signup and view all the answers

How much water would you put in a 60 quart pot when you need a double boiler?

22 quarts. Signup and view all the answers

When using the insulated food container, it's acceptable to use it without the inserts.

False Signup and view all the answers

When chilling the insulated food container, how much liquid should you use?

Put crushed ice or 2 quarts of ice water in the container. Signup and view all the answers

When cleaning the insulated food container, you should immerse it in water.

False Signup and view all the answers

How many inserts do the insulated food containers contain?

Three. Signup and view all the answers

What should you clean trucks with that carry rations and ice from the supply source to the field kitchen?

With soap and water. Signup and view all the answers

If you expect to stay at a site two weeks or longer, how many soakage pits would you dig for every 200 diners?

Dig two pits and use each pit on alternate days. Signup and view all the answers

What is the purpose of sanitizing pots, pans, and utensils?

To keep them germ free. Signup and view all the answers

You can use machine dishwashing compound for field dishwashing.

False Signup and view all the answers

How many UGR Heat and Serve meals per day will one KCLFF (Kitchen Company Level Field Feeding) provide for up to 200 soldiers?

One UGR Heat and Serve meal per day. Signup and view all the answers

Name the vehicle used to transport the KCLFF equipment.

HMMWV (High Mobility Multipurpose Wheeled Vehicle). Signup and view all the answers

What is the purpose of the Tray Pack Lifter, Extracting?

The tray pack lifter, extracting is the long handled utensil used to remove tray packs from the hot water. Signup and view all the answers

What is the primary and most familiar individual operational ration meal?

The MRE. Signup and view all the answers

How should insulated food containers be heated for hot foods or chilled for cold foods?

Hot foods - 2 quarts of hot water for a period of 30 minutes. Cold foods - 2 quarts of ice for a period of 30 minutes. Signup and view all the answers

What drying procedures are used after you wash the gaskets from the insulated food containers?

Put them back on the container with the flat sides down. Signup and view all the answers

In a tactical area, food items are set up in what sequence on the serving line?

Salad, bread, butter & dessert, potatoes and vegetables, meats and gravy. Signup and view all the answers

In a tactical situation, the serving line is set up how? In a non-tactical situation, the serving line is set up how?

One way staggered in tactical, one way straight in non-tactical Signup and view all the answers

The method to dispose of grease and liquid waste is to use a trap and a pit.

grease, soakage. Signup and view all the answers

Why would natural cover be important for a field kitchen site?

To shield troops from the enemy and to protect them from the sun. Signup and view all the answers

What is the approved feeding standard for the Army Field Feeding System?

Three quality meals per day. Signup and view all the answers

Group field feeding is accomplished by the use of what three types of unitized rations?

Unitized Group Ration- A (UGR-A) Signup and view all the answers

How many hours may you store perishables when using the ice chest?

Up to 24 hours. Signup and view all the answers

What is the primary heat source for the kitchen and sanitation equipment found within all Army field feeding systems?

The Modern Burner Unit (MBU). Signup and view all the answers

Study Notes

Field Kitchen Site Characteristics

Ideal site should have natural cover for concealment.
Access roads must provide good transportation routes.
Site should be high and dry, preferably near a slope.
Space requirements are critical to accommodate operations.
Preferable soil types include sandy loam or gravel.

Water and Waste Management

Place water-sterilizing bag in the bivouac area.
Kitchen should be located 90 meters (100 yards) downwind from latrines.
Wash line and fuel storage should be set up 15 meters (50 feet) from the kitchen.
Incinerators should also be 15 meters (50 feet) from the kitchen trailer or tent.
Garbage pit must be positioned 27 meters (30 yards) from the dining area.

Kitchen Equipment and Setup

Tents for field kitchen can include M1948 Kitchen tent, Temper tent, and frame tent.
Setup of the MKT requires four soldiers and takes approximately 20 to 30 minutes.
MKT can serve 250 soldiers per meal using UGR-As and 300 soldiers with UGR-H&S.

Safety and Operational Procedures

Serving line during risk of attack should be staggered and one-way.
Cooking operations cannot occur in CBRN contaminated environments.
Provide five-meter intervals for diners at MKT.
MREs are recommended during intense combat periods; only one hot meal is typically served at dinner.
A field range can cook for up to 50 soldiers as a single unit.

Equipment Maintenance and Food Safety

Cooking with an MBU requires a pot cradle.
Ensure the generator air intake cover is on the cold position when temperatures are -5°F or below.
Store perishables in ice chests for up to 24 hours.

Disposal and Sanitation

Liquid waste should be disposed of in a soakage pit; solid waste may be buried or burned when no disposal arrangements exist.
A chlorinating kit is necessary for testing water for chlorine levels.
To disinfect cloudy water, use two iodine tablets per quart canteen.
Maintaining 120 to 150 degrees F for wash water is essential in the Sanitizing Center.

Insulated Food Containers

Insulated food containers help maintain food temperatures; should never be used without inserts.
Label containers with item, number of servings, and "consume by" times.
Store containers with lids closed but unlatched; clean with soap and water.
Avoid immersing insulated food containers in water for cleaning.

Feeding Standards

Soldiers are entitled to three quality meals per day according to Army standards.
Group field feeding utilizes unitized rations: UGR-H&S, UGR-A, UGR-E.
Approved vehicles for transportation of feeding equipment include the HMMWV.

Camouflage and Concealment

Camouflage is vital for protecting the kitchen from enemy detection.
Keep reflective surfaces out of sunlight to enhance concealment.

Cooking Procedures

MBU operates traditionally with either a battery pack or a NATO slave cable in emergencies.
Ensure proper positioning of burner units during cooking for optimal performance.
Use insulated food containers that maintain heat or chill food according to specifications.

Meal Distribution

Serving sequence in tactical areas is organized: salad, bread, butter & dessert, potatoes and vegetables, followed by meats and gravy.
Non-tactical serving setups are arranged straight as opposed to staggered.

Grease and Waste Management

Proper disposal methods utilize grease traps and soakage pits for waste management.
Construct grease traps should fit the volume of diners being served, accommodating usage for up to two weeks.

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Description

Test your knowledge on the essential characteristics for a good field kitchen site. This quiz covers key factors like natural cover, access roads, and soil conditions crucial for efficient army field feeding. Enhance your understanding of field logistics in a military context.

Army Field Feeding Flashcards

Questions and Answers

What are some of the characteristics to look for a good field kitchen site? (Select all that apply)

If you were authorized only one water-sterilizing bag, where in the field site would you put it?

What distance should the kitchen trailer or tent be from latrines?

What distance is the wash line set up from the kitchen trailer or tent?

What distance is the fuel storage area set up from the kitchen trailer or tent?

What regulation would you refer to for information on camouflaging your operations?

How many meters should the incinerators be located from the kitchen trailer or tent?

How many meters should the bivouac area be located from the field trailer or tent?

How many meters should the garbage pit be located from the dining area?

What are three types of tents you can use for the field kitchen operation?

What is the distance of fuel storage, refuel area, lighting area from the MKT or CK and each other?

How many trained soldiers does it take to set up one MKT and how long will it take?

The MKT can support approximately how many Soldiers per meal when using UGR-As and how many Soldiers per meal when using UGR-H&S?

If you were in danger of being attacked, how would you set up the serving line?

What are the two models of the Food Sanitation Center (FSC)?

Generally, food is prepared or served in environments contaminated by chemical, biological, radiological, and nuclear (CBRN) agents.

How many meter intervals should you allow diners to pass through the MKT?

During intense combat periods, what kind of meals should you serve?

When only one hot meal a day is served, which meal will it most likely be?

You can use one field range outfit as a single unit to cook for up to how many soldiers?

How many accessory outfits are authorized for four M-59 ranges?

What must you have in order to cook with an MBU without using a range?

When the burner unit is in the bottom position of the cabinet, what should you do with the slide shutter?

Where would you place the MBU in the range to roast?

When baking cakes in the field range, where would you place the burner unit?

What is used to keep hot foods hot and cold foods cold in the field?

A full-insulated food container should be labeled with the ______, ______, ______, and 'consume by or discard' (fill in the time 4 hours after the container was filled).

What would you do to the gasket of the insulated food container after washing it?

How do you store the insulated food containers?

What position should the Generator Air Intake Cover be when the air temperature is -5 Deg F or below?

In cold weather, how full should the Generator fuel tank be kept?

How many water sterilizing bags are you authorized if you are feeding 200 personnel?

How long can you store perishables in the ice chest in the field?

A properly constructed grease trap and soakage pit will accommodate 200 diners for two weeks. What is the measurement of a properly constructed pit?

How would you dispose of liquid waste in a field environment?

How do you get rid of solid waste in the field if there is no arrangement to haul it?

What must you have to test water for chlorine?

If you had a one-quart canteen and the water you needed to purify is cloudy and cold, how many iodine tablets do you need?

Name two ways an MBU can be operated without using the generator.

If you have no chlorine ampoules, what other method could you use to disinfect water to drink?

Your wash water in the Sanitizing Center should be how many degrees?

How many baking racks does the accessory outfit of the field range have?

What is used to heat water for kitchen cleanup operations in the field?

How long will it take five men to pitch the M-1948 kitchen tent?

What is the purpose of camouflaging the field kitchen tent?

What should you do to camouflage equipment and other things that might reflect light?

What are the sizes of the two large cooking pots used to boil water in the field range?

How much water would you put in a 60 quart pot when you need a double boiler?

When using the insulated food container, it's acceptable to use it without the inserts.

When chilling the insulated food container, how much liquid should you use?

When cleaning the insulated food container, you should immerse it in water.

How many inserts do the insulated food containers contain?

What should you clean trucks with that carry rations and ice from the supply source to the field kitchen?

If you expect to stay at a site two weeks or longer, how many soakage pits would you dig for every 200 diners?

What is the purpose of sanitizing pots, pans, and utensils?

You can use machine dishwashing compound for field dishwashing.

How many UGR Heat and Serve meals per day will one KCLFF (Kitchen Company Level Field Feeding) provide for up to 200 soldiers?

Name the vehicle used to transport the KCLFF equipment.

What is the purpose of the Tray Pack Lifter, Extracting?

What is the primary and most familiar individual operational ration meal?

How should insulated food containers be heated for hot foods or chilled for cold foods?

What drying procedures are used after you wash the gaskets from the insulated food containers?

In a tactical area, food items are set up in what sequence on the serving line?

In a tactical situation, the serving line is set up how? In a non-tactical situation, the serving line is set up how?

The method to dispose of grease and liquid waste is to use a ______ trap and a ______ pit.

Why would natural cover be important for a field kitchen site?

What is the approved feeding standard for the Army Field Feeding System?

Group field feeding is accomplished by the use of what three types of unitized rations?

How many hours may you store perishables when using the ice chest?

What is the primary heat source for the kitchen and sanitation equipment found within all Army field feeding systems?

Study Notes

Field Kitchen Site Characteristics

Water and Waste Management

Kitchen Equipment and Setup

Safety and Operational Procedures

Equipment Maintenance and Food Safety

Disposal and Sanitation

Insulated Food Containers

A full-insulated food container should be labeled with the , , __, and 'consume by or discard' (fill in the time 4 hours after the container was filled).

The method to dispose of grease and liquid waste is to use a trap and a pit.