Army Food Service Program Regulations

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

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

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

<p>To put dry ingredients through a sieve.</p> Signup and view all the answers

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

<p>DA Form 5913 is a strength and feeder report.</p> Signup and view all the answers

<p>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).</p> Signup and view all the answers

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

<p>Basic daily food allowance.</p> Signup and view all the answers

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

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

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

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

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

<p>AR 40-25, nutrition standards and education</p> Signup and view all the answers

<p>TM 4-41.12</p> Signup and view all the answers

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

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

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

<p>DA PAM 30-22</p> Signup and view all the answers

<p>Pilferage is the stealing of small quantities of subsistence.</p> Signup and view all the answers

<p>Visual, Sampling, Full</p> Signup and view all the answers

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

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

<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

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

<p>6 inches</p> Signup and view all the answers

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

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

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

<p>1/4 inch</p> Signup and view all the answers

<p>Butter and eggs</p> Signup and view all the answers

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

<p>Index of recipes (armed forces recipe service)</p> Signup and view all the answers

<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

<p>100 servings</p> Signup and view all the answers

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

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

<p>A slotted spoon</p> Signup and view all the answers

<p>A two ounce ladle</p> Signup and view all the answers

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

<p>A medium fine grade carborundum oilstone</p> Signup and view all the answers

<p>The butcher steel</p> Signup and view all the answers

<p>From the heel of the blade to the tip of the blade</p> Signup and view all the answers

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

<p>A mercury-filled glass thermometer</p> Signup and view all the answers

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

<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

<p>From 40 to 140 degrees Fahrenheit</p> Signup and view all the answers

<p>Potentially hazardous food</p> Signup and view all the answers

<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

<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

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

<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

<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

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

<p>Hazard analysis and critical control points</p> Signup and view all the answers

<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

<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

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

<p>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).</p> Signup and view all the answers

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

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

<p>Braising and stewing</p> Signup and view all the answers

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

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

<p>Hand carving and mechanical carving</p> Signup and view all the answers

<p>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.</p> Signup and view all the answers

<p>Fresh, frozen, or canned</p> Signup and view all the answers

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

<p>When the water comes to a boil for a second time</p> Signup and view all the answers

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

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

<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

<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

<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

<p>Drop, slice, bar</p> Signup and view all the answers

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

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

<p>105-110 degrees (F)</p> Signup and view all the answers

<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

<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

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

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

<p>To mix two or more ingredients thoroughly.</p> Signup and view all the answers

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

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

<p>To cut food into irregular small pieces.</p> Signup and view all the answers

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

<p>To pinch together in order to seal.</p> Signup and view all the answers

<p>To cut into small cubes or pieces.</p> Signup and view all the answers

<p>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.</p> Signup and view all the answers

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

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

<p>To cook in hot fat.</p> Signup and view all the answers

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

<p>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.</p> Signup and view all the answers

<p>To cut away outer covering.</p> Signup and view all the answers

<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

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