Culinary Specialist Third Class Advancement Practice Exam

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• Who signs the first line in document numbered 1292?
• What are the three types of cookies?
• Which leavening agent is commonly used to promote spread in cookies?
• The form number for the Food Preparation Worksheet is which NAVSUP designation?
• Which sequence is a listed example of the measurement order?
• Which term describes cutting food into small cube-shaped pieces?
• Which of the following is a mother sauce?
• Fermentation is defined as which of the following?
• The SLICE CUT yields which form?
• The julienne cut yields which of the following?
• NAVSUP 1080 is associated with which menu?
• What is the safe minimum internal temperature for ground beef?
• Distance from bulkhead should fresh fruit be stored?
• Which of the following describes the correct poultry cooking temperature?
• What decimal value corresponds to the 0.13–0.37 range?
• Who is in charge of personnel and headcount?
• In 1 QUART there is which of the following?
• Cook On Watch refers to which assignment?
• The range 0.63-0.87 ounces is represented by which single value?
• Commanding Officer (CO) is best described as who?
• What does the term julienne cut describe?
• Meal acceptabilities are recorded on which form number?
• One quart is equal to how many pints?
• The range 0.88-0.99 ounces corresponds to which value?
• What decimal value corresponds to 1/2 oz (0.38–0.62 range)?
• When adjusting heat for even doneness where the center is raw, by how much should the heat be reduced?
• What are the four types of quick breads?
• If food is cooked around the edges but raw in the center, how much should heat be reduced by?
• Which cut is used to produce Cube Cuts?
• Which NAVSUP document covers INFORMATION AND TRAINING?
• Stew is best described as cooking how?
• Which pair is listed as a type of dehydrated cheese?
• Which option is NOT a listed unit in the order of measurements?
• How much scrambled eggs can be prepared at once?
• Which of the following is NOT one of the five mother sauces?
• What is Section B?
• Which fruit-based pie filling is traditionally thickened with cornstarch or flour?
• What is the final wash temperature range in machine dishwashing?
• Which document governs the general mess menu?
• Which technique is commonly used to create a stable emulsion in a vinaigrette?
• Which expression defines the portion size adjustment?
• Which cooking method is most commonly used to prepare al dente pasta?
• Parboil means to cook partially in boil/simmer liquid?
• How many ounces are in 1 GALLON?
• NAVSUP 1046 is used for which purpose?
• How often is NAVSUP NOTE 7330 published?
• Issues to general mess should be verified by GWC on what form number?
• In preparing a light soufflé, which technique is used to incorporate whipped egg whites into the yolk mixture?
• What is the danger zone range for bacteria?
• Which of the following is equivalent to 3 TEASPOONS in TABLESPOONS?
• DD Form 200 documents which of the following?
• Which rice variety is traditionally used to make authentic risotto?
• How often should GWC rotate?
• 16 TABLESPOONS equals how many CUPS?
• Fresh fruit must be stored at least how many inches away from the bulkhead?
• Which list contains all five mother sauces?
• Galley Watch Captain is responsible for which duties?
• Hollandaise sauce ingredients consist of which two items?
• Which cooking method is best for tenderizing tough cuts of beef?
• Yeast activates between what degrees Fahrenheit?
• What PSI does the Jake Steam Kettle operate at?
• What is the primary function of a convection oven?
• What is the first wash temperature range in machine dishwashing?
• Which of the following is NOT one of the three inventories in the P-486 system?
• Which role writes instructions for GWC on 1090?
• Which section title would you expect to find bakery items?
• What is the rinse temperature range in machine dishwashing?
• Which cooking method is defined as cooking covered in a small amount of liquid, usually after browning?
• Which role is the most senior and supervises personnel?
• Which position is responsible for being in charge of personnel/headcount?
• Which temperature range is the danger zone for bacterial growth?
• Pan Broil means cooking in an uncovered skillet without fat.
• A custard dessert with a caramel sauce on top is commonly known as which?
• Deglaze means to loosen flavor after food has browned?
• Parboil means to cook partially in boil/simmering liquid.
• Which value corresponds to the 0.38–0.62 range?
• Which item on NAVSUP 1090 is used to determine serving portions?
• Dough for pies should extend beyond the pie pan edge by how much?
• CS keys belong to which group?
• Which equipment circulates hot air to cook foods?
• What is the proof box humidity?
• Broiling is which type of cooking method?
• Bearnaise sauce is primarily based on which ingredients?
• Which technique is used to create decorative ridges on frosting by piping?
• In 1 GALLON there is which of the following sets?
• What is the second wash temperature range in machine dishwashing?
• NAVSUP 1282 corresponds to which document?
• Which AFRS resource is indexed to locate recipes?
• Bay leaves come from which tree?
• Which classic layered dessert consists of puff pastry layers filled with pastry cream and often finished with a dusting of powdered sugar?
• Which number is associated with general mess issues verified by GWC?
• Where are AFRS index categories listed?
• Deep fry means to submerge in hot fat?
• AFRS INDEX CATEGORIES are?
• DD Form 200 is used for which purpose?
• NAVSUP 338 is the form for which document?
• How many signatures are required on NAVSUP 1090 on normal days?
• Stew is best described as cooking slowly in liquid for a long time.
• Which pastry is created by laminating dough with butter to form flaky layers?
• What is the desirable peak stage when beating egg whites for a light soufflé?
• Pan Broil means cooking in what kind of pan and with what fat?
• What temperature should hot foods be held at?
• Which position is responsible for financial reports and returns?
• Which term refers to cutting into very small pieces?
• What is the final wash temperature in machine dishwashing?
• NAVSUP 1291 is the form designated for which record?
• How many pieces does a standard sheet pan produce?
• Which ingredient provides structure in cakes?
• In manual wash temps, what is the rinse temperature?
• Simmer means to cook gently or below boiling point?
• Jake Steam Kettle operates at what PSI?
• NAVSUP P-486 contains which type of procedures?
• What is the purpose of NAVSUP 1090?
• What value corresponds to the 0.00-0.12 interval in the rounding table?
• What is one type of foodborne intoxication?
• Which grid dimension yields 54 pieces from a sheet pan?
• What decimal value corresponds to 1/4 oz in the rounding table?
• What is Section D?
• What is the listed order of measurement units?
• NAVSUP P-476 covers which topic?
• NAVSUP 1185 is the form used for which purpose?
• Which statement about the five mother sauces is true?
• Which position is financially accountable and signs the pledge of service?
• How thick should pie crusts be?
• Which statement defines Acceptability?
• Which statement best describes the Commanding Officer (CO)?
• Which of the following correctly lists the contents of 1 GALLON?
• What ingredient gives cake its structure?
• The Tri-Service Food Code defines which policy area?
• In manual dishwashing, what is the final wash temperature?
• What is the safe minimum internal temperature and time recommended for poultry?
• Which cut yields Flat Round Disks?
• Parboil means to cook in what manner?
• 4 QUARTS equal which of the following?
• Bearnaise is a sauce primarily made from which ingredients?
• Which role is the most senior, supervises personnel, and writes instructions on 1090 for GWC?
• Which ingredient is essential for a smooth buttercream frosting?
• What is retarded sweet dough?
• Which cooking method means cooking uncovered under direct heat?
• The Basic Daily Food Allowance is used to determine what?
• Which ingredient is commonly used to set gelatin-based desserts?
• The Food Preparation Worksheet form is assigned which NAVSUP designation?
• MINCE corresponds to which description of the cut result?
• How many dehydrated cheeses are there?
• In the portion size adjustment formula, which expression is correct?
• How many cups are in 16 TABLESPOONS?
• How often is the P-476 published?
• AFRS P-7 refers to what?
• Which option correctly states the Acceptability formula?
• What is Section C?
• NAVSUP 1282 is the form used for which purpose?
• Where is meal acceptabilities recorded?
• Which of the following is one of the five mother sauces?
• How far past the pie pan should dough be rolled?
• How many major sections are specified in the material's section headings?
• Which option is listed as one of the informal serving styles?
• Which NAVSUP document is associated with BASIC DAILY FOOD ALLOWANCES?
• What is Section A?
• NAVSUP NOTE 7330 covers which allowances?
• Blanching is a type of heat method?
• Who handles financial reports and returns?
• What is a combi oven?
• What is the primary function of a convection oven?
• Which NAVSUP form is designated for documenting the sale of general mess meals?
• Which primal beef cut is most tender?
• Which of the following is NOT a type of inventory in the P-486 system?
• What is the correct sequence of measurement numbers?
• E/P STAND FOR?
• Which formula represents yield adjustment in portion scaling?
• How many dehydrated cheeses are mentioned?
• Which statement expresses the quantity adjustment relationship?
• Which description best defines the Basic Daily Food Allowance?
• 2 PINTS are equal to which unit?
• 2 CUPS are equivalent to which of the following units?
• What is the safe minimum internal temperature for pork?
• NAVSUP 338 is the form used to document which of the following?
• How many signatures are required on NAVSUP 1090 on turnover days?
• Which spread is traditional for a deli-style sandwich to add moisture and flavor?
• 2 PINTS are equal to which of the following in QUARTS?
• Which of the following is listed as a type of dehydrated cheese?