Army Food Service Regulations Quiz & Flashcards

Podcast

Play an AI-generated podcast conversation about this lesson

Questions and Answers

What is the definition of the term roux?

A French word for mixture of flour and fat, cooked to eliminate the raw, uncooked taste of flour.

What is the definition of the term scald?

To heat a liquid over hot water or direct heat to temperature just below the boiling point.

What is the definition of the term simmer?

To cook gently in a liquid just below the boiling point (190-210 degrees (F)) while bubbles form slowly and break at the surface.

What is the definition of the term sift?

To put dry ingredients through a sieve. Signup and view all the answers

What is the definition of the term whip?

To beat rapidly with a wire whip to increase the volume by incorporating air. Signup and view all the answers

What is DA Form 5913?

DA Form 5913 is a strength and feeder report. Signup and view all the answers

What is DA Form 3032 and what is it used for?

DA Form 3032 is the signature headcount sheet used to collect signatures and account for meals served to enlisted personnel authorized subsistence in kind (SIK). Signup and view all the answers

What is DA Form 3034 and what information can be found on it?

DA Form 3034 is a production schedule that includes meal hours, projected headcount, actual headcount, recipe numbers, and quantities of items to be prepared. Signup and view all the answers

What does the acronym BDFA stand for?

Basic daily food allowance. Signup and view all the answers

What is DA Form 3161?

DA Form 3161 is a request for issue or turn in. Signup and view all the answers

What is DA Form 5914 and what is it used for?

DA Form 5914 is a ration control sheet used to record the issue of operational rations for individuals, groups, or units. Signup and view all the answers

What regulation governs the army food program?

AR 30-22, the army food program 24 July 2012 Signup and view all the answers

Which pamphlet provides information and manual procedures for the operation and management of the army food program?

DA PAM 30-22 operation procedure for the army food program 6 February 2007 Signup and view all the answers

What technical manual governs dining facility operations?

TM 4-41.11 (formerly FM 10-23-2) Signup and view all the answers

What army publication covers nutrition?

AR 40-25, nutrition standards and education Signup and view all the answers

What technical manual governs food program operations?

TM 4-41.12 Signup and view all the answers

Who is in direct charge of and manages the overall operation of the dining facility?

The dining facility manager (senior food operation sergeant) Signup and view all the answers

What are the responsibilities of the shift leader in a garrison operation?

The shift leader is responsible for assigning and supervising the job performance of food operations NCOs and food service specialists. Signup and view all the answers

What are the primary responsibilities of the food service specialist in a garrison operation?

The major duties of the food service specialist are to prepare, cook, and serve meals. Signup and view all the answers

In what army publication would you find information on garrison menu planning and nutrition requirements?

DA PAM 30-22 Signup and view all the answers

What is the meaning of the word pilferage in regards to subsistence?

Pilferage is the stealing of small quantities of subsistence. Signup and view all the answers

What are the three types of inspection that are frequently used to monitor subsistence items that have been received?

Visual, Sampling, Full Signup and view all the answers

What are the unsatisfactory characteristics associated with the inspection of meat and poultry subsistence items?

Odor, color, damage and slime. The odor should be mild and the color normal. There should be no damage or slime. Signup and view all the answers

What are the unsatisfactory characteristics associated with the inspection of eggs, milk, and milk products?

The temperature, broken or leak containers, butter without uniform color, expire date stamped on the package. Signup and view all the answers

What are the unsatisfactory characteristics associated with the inspection of canned subsistence items?

<ol> <li>Container is crushed or torn 2. Cans have holes or rust 3. Can have swollen tops or bottoms, leaks, flawed seals, or dents.</li> </ol> Signup and view all the answers

What are the unsatisfactory characteristics associated with the inspection of fresh fruits and vegetables?

<ol> <li>Mold 2) Rot 3) Wilt 4) Any other noticeable defects.</li> </ol> Signup and view all the answers

How many inches off the floor should food be stored?

6 inches Signup and view all the answers

What is the general rule of thumb associated with the storage and utilization of all subsistence items?

With the exception of bread, follow the 'first in, first to expire' (FIFO) rule. Signup and view all the answers

What is the rule of thumb associated with the storage and utilization of bread?

For bread follow the last in, first out (LIFO) rule. Signup and view all the answers

What procedures are executed by food service personnel if they suspect the unsatisfactory condition of a subsistence item?

Notify their immediate supervisor or dining facility manager (DFM) so that they may notify veterinary services personnel (VSP) for inspection, documentation and disposition instructions. Signup and view all the answers

What is the maximum buildup of ice that should be on the inside of refrigerator or freezer compartments?

1/4 inch Signup and view all the answers

What two perishable items absorb odors easily and must be stored separate away from foods with strong odors?

Butter and eggs Signup and view all the answers

What are the three main types of hazards associated with storing and handling foods?

Biological, chemical, and physical. The biological hazard is the most serious in the dining facility. Signup and view all the answers

What is TM 10-412?

Index of recipes (armed forces recipe service) Signup and view all the answers

What information is included in each armed forces services recipe card?

<ol> <li>Quantity of ingredients 2. Methods of combining ingredients 3. Cooking methods 4. Cooking times 5. Cooking temperature 6. The number of servings the recipe will yield 7. The size of each serving 8. Critical control points (AFMIS generated recipes only)</li> </ol> Signup and view all the answers

How many servings are each of the recipes based upon in the armed forces recipe service (TM 10-412)?

100 servings Signup and view all the answers

Where are the recipe conversion charts located in TM 10-412, the armed forces recipe service?

The general information section. AFMIS generated recipe cards can be converted automatically. Signup and view all the answers

What is the primary purpose of a dining facility standing operating procedure (SOP)?

Provides detailed instructions for those menu items not listed in TM 10-412. Signup and view all the answers

Which serving utensil is used for serving any item with which the liquid is not served?

A slotted spoon Signup and view all the answers

What serving utensil is used to serve gravy or dessert sauces?

A two ounce ladle Signup and view all the answers

What are the four types of knives that are used in dining facility operations?

<ol> <li>Cooks knife 2. Steak knife 3. Paring knife 4. Boning knife</li> </ol> Signup and view all the answers

What type of stone should be used when sharpening knives?

A medium fine grade carborundum oilstone Signup and view all the answers

What piece of equipment is used to true the edge of a sharpened knife?

The butcher steel Signup and view all the answers

Which direction is the blade drawn when sharpening a knife on a sharpening stone?

From the heel of the blade to the tip of the blade Signup and view all the answers

What are some of the types of thermometers that are used in dining facility operations?

<ol> <li>Oven 2. Deep fat 3. Refrigerator/freezer 4. Meat 5. Surface temperature 6. Digital</li> </ol> Signup and view all the answers

What type of thermometer is not authorized for use within the dining facility?

A mercury-filled glass thermometer Signup and view all the answers

Where should the surface thermometer be placed to register the grill surface temperature?

The surface thermometer should be placed on several areas of the grill to ensure the temperature is uniform across the entire grill surface. Signup and view all the answers

What are the five basic principles associated with garnishing a product?

<ol> <li>Use a garnish that is eye appealing in shape, color, and texture 2. Always use garnish that is edible 3. Do not over garnish 4. Do not garnish foods that have a built-in garnish 5. Garnish only food items, not the serving line or table (special occasions are an exception)</li> </ol> Signup and view all the answers

Bacteria can multiply rapidly in what temperature range?

From 40 to 140 degrees Fahrenheit Signup and view all the answers

What does the acronym PHF stand for?

Potentially hazardous food Signup and view all the answers

What items of food should not be retained as leftovers?

<ol> <li>Foods that have been creamed or handled considerably (such as hashes, creamed meats, and most gravies and dressings) 2. Highly perishable foods (such as seafood) 3. Raw or partially cooked PHFs 4. Any food from an insulated food container (IFC) that was not consumed.</li> </ol> Signup and view all the answers

What are the holding times and temperatures that all PHFs can be safely retained at?

<ol> <li>24 hours if the food item is chilled to 40 (F) degrees or below 2. 5 hours if the food item is maintained at 140 degrees (F) or above</li> </ol> Signup and view all the answers

What is the procedure used to reheat chilled leftover food items?

Chilled leftovers will be reheated rapidly to 165 degrees (F) for at least 15 seconds. Signup and view all the answers

What are four of the seven rules used when cooling PHFs?

<ol> <li>Place the food container in an ice bath and stir the food every ten minutes 2. Distribute the foods among several refrigerators 3. Portion food in shallow pans (3 inches or less) or small containers (2 gallons or less) 4. During all handling, use an appropriate cover to protect food from contamination.</li> </ol> Signup and view all the answers

What are the eight most frequently cited factors involved in outbreaks of foodborne illnesses?

<ol> <li>Failing to properly cool foods 2. Failing to heat or cook foods thoroughly 3. Allowing infected food service workers to work in the facility 4. Preparing foods too far in advance of serving 5. Using raw or contaminated ingredients in foods that receive no further cooking 6. Allowing food to remain at bacteria incubating temperatures 7. Failing to reheat cooked foods to temperatures that kill bacteria 8. Allowing cross-contamination of cooked food with raw items either by workers who improperly handle foods or clean equipment.</li> </ol> Signup and view all the answers

How should foods be thawed?

Thaw foods under refrigeration at temperatures of 40 degrees Fahrenheit or below, under potable water, or as part of the conventional cooking process. Signup and view all the answers

What does the acronym HACCP stand for?

Hazard analysis and critical control points Signup and view all the answers

Name five common situations that can contribute to foodborne illness.

<ol> <li>Improper holding temperatures 2. Inadequate cooking 3. Contaminated equipment 4. Food from unsafe sources 5. Poor personal hygiene.</li> </ol> Signup and view all the answers

What are the six types of meat that are primarily served in the dining facility?

<ol> <li>Fresh (frozen) 2. Precooked 3. Variety 4. Prepared 5. Cured or smoked 6. Dehydrated meat</li> </ol> Signup and view all the answers

What are three methods of checking the degree of fineness for cooked meat items?

<ol> <li>Meat thermometer 2. Time weight ratio 3. Fork test</li> </ol> Signup and view all the answers

What is the difference between the thawing and tempering of frozen meat items?

Thawing means to raise, under controlled conditions, the internal temperature of frozen meat to a level above 30 degrees (F). Tempering means to raise, under controlled conditions, the internal temperature of frozen meat to about 26-28 degrees (F). Signup and view all the answers

What is the purpose of tempering frozen meat items?

Tempering frozen meat items allows you to handle and separate frozen meat items. Signup and view all the answers

What are the four categories of dry heat cooking associated with meat items?

<ol> <li>Baking and roasting 2. Grilling 3. Deep fat frying 4. Pan frying</li> </ol> Signup and view all the answers

What are the two categories of moist heat cooking methods associated with meat items?

Braising and stewing Signup and view all the answers

What is the accepted minimal internal temperature of cooked poultry, stuffed products, leftovers, and dressing?

165 degrees (F) for a minimum of 15 seconds Signup and view all the answers

What is the recommended standing time for poultry and roast prior to carving?

Fifteen (15) to thirty (30) minutes, so that the meat will be firm and not fall apart Signup and view all the answers

What are the two carving methods associated with slicing roast and poultry?

Hand carving and mechanical carving Signup and view all the answers

What eating methods can be frequently used in the cooking process to check pasta products for doneness?

Press a piece of pasta against the side of the pot, using a fork or spoon. The piece of pasta will break evenly and clearly when done. Signup and view all the answers

What are the three ways in which vegetables and fruits are purchased?

Fresh, frozen, or canned Signup and view all the answers

What should be considered when preparing or cooking fruits or vegetables?

Care must be taken to preserve the color, texture, and nutritional value. Signup and view all the answers

When does the cooking time begin when boiling frozen vegetables?

When the water comes to a boil for a second time Signup and view all the answers

Why is salad incorporated as part of dining facility meals?

Salads increase the variety, acceptability, and nutritional content of the meal. Signup and view all the answers

When are fruits and vegetables added to gelatin salad?

Add the fruits and/or vegetables when the gelatin has thickened slightly. Signup and view all the answers

What are the two methods used to ensure a baked cake is done?

<ol> <li>Touch the top of the cake near the center, if the cake springs back it is done 2. Insert a toothpick near the center of the cake, if the toothpick comes out clean the cake is done.</li> </ol> Signup and view all the answers

What are some of the causes that contribute to baked cakes with cracks on top?

<ol> <li>Too little leavening, shortening, or sugar 2. Batter too stiff 3. Batter over beaten 4. Oven temperature too hot.</li> </ol> Signup and view all the answers

What are the causes that contribute to baked cakes that have a poor flavor?

<ol> <li>Use of poor quality ingredients 2. Ingredients used in incorrect proportions 3. Pan dirty 4. Pan grease rancid.</li> </ol> Signup and view all the answers

What are the three basic types of cookies that are prepared in the dining facility?

Drop, slice, bar Signup and view all the answers

What are some of the types of quick breads that are prepared in the dining facility?

<ol> <li>Biscuits 2. Muffins 3. Cornbread 4. Coffee cake</li> </ol> Signup and view all the answers

What is the primary difference between yeast-raised and quick bread products?

Quick bread products are leavened with baking powder or soda instead of yeast. Signup and view all the answers

What is the proper temperature range of the water when activating dry yeast for yeast-raised products?

105-110 degrees (F) Signup and view all the answers

What are the causes that contribute to the poor texture of a yeast-raised product?

<ol> <li>Too much salt or hard water was used 2. Not enough sugar, shortening, or milk 3. Dough was too stiff, hot, young or old 4. Dough was under-proofed or over-proofed 5. Too much flour.</li> </ol> Signup and view all the answers

What are the qualities associated with fresh brewed coffee?

<ol> <li>Clear and sparkling appearance 2. Delicious flavor 3. Good aroma 4. No bitterness 5. Little or no sediment 6. Proper temperature (hot or iced).</li> </ol> Signup and view all the answers

What is the proper temperature and time period that fresh brewed coffee can be maintained at during service periods?

185 degrees (F) for not more than 1 hour (keep covered at all times). Signup and view all the answers

How many minutes prior to the service period should coffee be brewed?

Coffee should be ready not more than fifteen minutes prior to serving. Signup and view all the answers

What is the meaning of the term blend?

To mix two or more ingredients thoroughly. Signup and view all the answers

What is the meaning of the term baste?

To moisten food with liquid or melted fat during cooking to prevent drying of the surface and to add flavor. Signup and view all the answers

What is the meaning of the term blanch?

To partially cook in deep fat, boiling water, or steam. Signup and view all the answers

What is the meaning of the term chop?

To cut food into irregular small pieces. Signup and view all the answers

What is the definition of the term cream?

To mix until smooth so that the resulting mixture is softened and thoroughly blended. Signup and view all the answers

What is the definition of the term crimp?

To pinch together in order to seal. Signup and view all the answers

What is the meaning of the term dice?

To cut into small cubes or pieces. Signup and view all the answers

What is the definition of the term dock?

To punch a number of vertical impressions in a dough with a smooth, round stick about the size of a pencil to allow for expansion and allow gases to escape during baking. Signup and view all the answers

What is the definition of the term dredge?

To coat with crumbs, flour, sugar, or cornmeal. Signup and view all the answers

What is the definition of the term fold?

To blend two or more ingredients together with a cutting and folding motion. Signup and view all the answers

What is the definition of the term fry?

To cook in hot fat. Signup and view all the answers

What is the definition of the term grate?

To run food on a grater and this break it into tiny pieces. Signup and view all the answers

What is the definition of the term marinade?

A preparation containing spices, condiments, vegetables, and aromatic herbs, and a liquid (acid or oil or combination of these) in which a food is placed for a period to enhance its flavor or to increase its tenderness. Signup and view all the answers

What is the definition of the term pare?

To cut away outer covering. Signup and view all the answers

What is the definition of perishables?

<ol> <li>Subject to decay or destruction 2. An article or item especially of food subject to rapid spoilage.</li> </ol> Signup and view all the answers

What is the definition of the term reconstitute?

Signup and view all the answers

Study Notes

Army Food Service Program Regulations

AR 30-22 governs the army food program, issued on 24 July 2012.
DA PAM 30-22 serves as the operation procedures manual for the army food program since 6 February 2007.
TM 4-41.11 (formerly FM 10-23-2) provides technical guidance for dining facility operations.

Nutrition and Food Safety

Nutrition standards are outlined in AR 40-25.
TM 4-41.12 governs food program operations.
Biological hazards are the most serious risk in dining facilities; other hazards include chemical and physical.

Roles and Responsibilities

The dining facility manager, often the senior food operation sergeant, is in charge of operations.
The shift leader oversees job performance of food operations NCOs and specialists, handling specific tasks like cooking or training.

Food Preparation and Quality Control

Food service specialists are primarily responsible for meal preparation, cooking, and serving.
Pilferage refers to the theft of small quantities of food.
Inspection types for subsistence items include visual, sampling, and full inspections. Unsatisfactory indicators for meat include odor, color, and texture anomalies.

Food Storage Guidelines

Food must be stored at least 6 inches off the floor.
The "first in, first to expire" (FIFO) method applies to most food items, except bread which follows the "last in, first out" (LIFO) method.
Ice buildup in refrigeration should not exceed 1/4 inch; butter and eggs should be stored separately due to odor absorption.

Cooking and Reheating Procedures

PHFs (Potentially Hazardous Foods) can be held at specific temperatures and times to ensure safety (e.g., chilled to 40°F or below, hot at 140°F or above).
Leftover food must be reheated rapidly to 165°F for at least 15 seconds; some foods should not be retained as leftovers to prevent spoilage.

Cooking Techniques and Methods

Important cooking temperatures: poultry should reach 165°F minimum for safety.
Yeast-raised products differ from quick breads primarily in leavening agents used.
Proper methods for determining cooked doneness include using a meat thermometer or checking texture.

Foodborne Illness Prevention

Common factors contributing to foodborne illness include improper temperature handling, inadequate cooking, and cross-contamination.
Thaw foods in the refrigerator, under potable water, or directly in the cooking process.

Cooking Terminology

Various terms such as "blanch", "cream", "dredge", and "whip" describe specific cooking actions pertinent to food preparation.
Understanding these terms is essential for proper kitchen operations and recipe adherence.

Documentation and Food Management Forms

DA Form 5913 is used for strength and feeder reports.
DA Form 3032 captures headcount data for meals served to enlisted personnel.
DA Form 5914 acts as a ration control sheet, tracking food supply and usage.

Coffee and Cake Preparation Guidelines

Fresh brewed coffee should be maintained at 185°F for no more than one hour.
Cakes can be checked for doneness by the spring-back method or toothpick test; common issues include cracks or poor flavor stemming from ingredient quality.

Studying That Suits You

Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

Description

This quiz covers the key regulations and guidelines for the Army Food Service Program, including AR 30-22, DA PAM 30-22, and TM 4-41.11. Participants will learn about roles, responsibilities, food safety, nutrition standards, and quality control in military dining facilities. Test your knowledge on the operational procedures and regulations governing food service in the Army.