NAVY FOOD MANAGEMENT TEAM Mayport, FL
United States Navy Food Service
United States Navy Culinary S
NFMT Mayport is unfortunately canceling class next week due to AC issues with the building. We will reschedule when conditions permit. Also, a huge congrats to those who advanced today! If you did not advance, that’s ok. Keep pushing and control your destiny!
Students got to showcase their skills for some VIP guests today. Great week of training!
Doing good things here in Mayport at NFMT Mayport. Students have a blast and learn a lot. Send your Sailors!
Bread/ Soup Seminar , 09 MAR 21
LCS SUPPO Training
Part 4
Presented by Navy Food Management Team.
LCS SUPPO Training
Part 3
Presented by Navy Food Management Team
LCS SUPPO Training
Part 2
Presented by Navy Food Management Team
LCS SUPPO Training
Part 1
Presented by Navy Food Management Team
Our next VR training session will be on 26 August at 1300. This will be the last of our NWAE study sessions.
We wish everyone that is taking the exam in September the best of luck.
TRAINING TOMORROW, WED, 05AUG20 @ 1300. NWAE. See you then, V/r NFMT Mayport
Equipment training.
Today’s VR training will be start at 1330.
Hello everyone! Please visit the US Navy Food Service page for CS NWAE training on WED, 22JUL @ 1300 EST-
https://www.facebook.com/USNavyCS
Standing by!
This is an official Navy page for Navy Culinary Specialists (CS/CSS)
CS NWAE Study Session # 3!
CS NWAE Study Session # 2 !
NWAE Study Session # 1
Soups, Sauces, and Gravies VR Training Quiz
Soups, Sauces, and Gravy
GO FOR GREEN TRAINING!!
Wardroom Service VR Training
Baking 101 Quiz. After watching the training provided by CSSCS Gehr , pls answer the questions below. Send your answers to CSC Hamilton, [email protected]. Cc CSCM Sydenstricker, [email protected]. Passing score is 80%; results will be sent to LCS and LPO. Remember all the answers are in the video. Good luck and happy learning.
1. What is the definition of baking?
2. What is one of the references from the civilian sector?
3. What are the 5 common ingredients in the world of baking?
4. What kind of dough is Danish dough or puff pastry dough?
5. What term is used for a dough that has a higher content of fats and sugars?
6. What is the purpose of Flour in baking?
7. True or False; Eggs can be used as a leavening agents?
8. What does baking powder have in it that baking soda does not?
9. What are the three type of cakes?
10. What type of heat does baking use?
11. What is a Bain-Marie?
12. What leavening agent uses sugar to develop faster?
13. What measuring devices should be used for dry ingredients?
14. What is the purpose of shortening when baking?
15. French bread is a great example of this type of dough?
16. Name three types of sugars used in baking.
17. What is the difference between single-acting and double-acting baking powder?
18. What specific Quick bread batter is mixed only until ingredients are wet?
19. What are the three types of cookies?
20. Baking is a ________? Why?
Stay Safe
Receipt, Inspection, Storage Quiz. After watching the training provided by CSC Hamilton, pls answer the questions below. Send your answers to CSC Hamilton, [email protected]. Cc CSCM Sydenstricker, [email protected].
1. Inspection of stores should be inspected when and by whom?
2. Can a bulk storeroom custodian inspect food items upon receipt and if so under what condition?
3. What are some inspection materials needed for inspection of stores?
4. What should you look for in the delivery truck?
5. What are the requirements for chill and frozen items?
6. What should an inspector check for upon receiving frozen stores?
7. How can you tell if items hhasbeen refrozen?
8. How can you tell if frozen fish has been refrozen?
9. When receive fish, what are the signs of good and bad fish?
10. What should you be checking for and canned products?
11. In what condition should the dry storage be kept?
12. What are the temps for storerooms?
13. How should prepared food be placed in the chill storage?
14. How often should temps be recorded?
15. What is a DD 1608?
***Passing score for quiz is 80%. If you pass , we will send a congratulations email to your LCS/LCPO and LPO! Good Luck!!
V/R,
NFMT
Watch Captain Quiz. Please watch training conduct on 06MAY20 and answer the questions below. Please send your answers to CSC Hamilton at [email protected], and Cc [email protected]. If you pass w/ 80%,
we will forward results to your LCS/ LPO. Good luck!
1. Besides Galley Watch team, which 2 additional food service areas does the Watch Captain supervise?
2. What is the form # for the Food Production Worksheet?
3. Who ultimately is responsible to establish accountability for each NAVSUP form 1282?
4. Who approves the NAVSUP form 1282?
5. Who signs the “Issued By” block on the NAVSUP form 1282?
6. Which 3 blocks on the NAVSUP form 1282 does the Watch Captain sign?
7. What is maximum length allowed for fingernails for food service personnel?
8. How many signatures are required on a NAVSUP 1090 for a relieving day in the Galley?
9. Where are provisions immediately sent to once they are returned from the Galley?
10. What are the 3 types of recipe adjustments we utilize in the Galley?
11. “The relocation of stores from the bulk storeroom to the issue room/area” is the definition of which term?
12. Who receives the NAVSUP form 1282 once signed by the Watch Captain?
13. Which document is the General Mess Control Record?
14. How many fluid ounces in a cup?
15. For recipe card # B 007 00, Chicken Kabobs, Chicken breast is 25 LB/ HD. How many LB’s will you order to feed 3426 Sailors?
16. For recipe card # D022 00, French Toast, Jack-of-Dust breaks out 80 LB’s of bread. Recipe indicates 11 LB/ HD. What will be your actual prepared for 80 LB of bread?
17. What type of recipe conversion is based on the Jack-of-Dust breakout?
18. What item must all Food Service personnel refer to when preparing menu products?
19. What temperature range is considered the “danger zone” ?
20. For recipe card # L053 00, Beef Stroganoff, 19 LB 3/4 OZ will prepare 100 portions. How many portions will you prepare if the Jack-of-Dust issues you 530 LBs?
Galley Watch Captain training! 06MAY20
Equipment Quiz. After watching Equipment training provided by MM1 Ater, pls answer the questions below. Send your answers to CSC Hamilton, [email protected]. Cc CSCM Sydenstricker, [email protected].
1. What are some ways to ensure you have a safe working environment? Please provide 3 safe work practices.
2. Which safeties are utilized on steam and electric kettles?
3. What type of water is used in electric kettle?
4. How full should you fill a vegetable peeler?
5. For deep fat fryers, what does the type number indicate?
6. Why should you not mix oils in a deep fat fryer?
7. What is the temperature range of an electric griddle?
8. What type of oven uses a blower fan to circulate air throughout the oven?
9. What is the wash tank temperature for automatic dishwashers?
10. What is the rinse tank temperature for automatic dishwashers?
11. What is the final rinse temperature for automatic dishwashers?
12. What piece of equipment is used to reach the final rinse temperature for the automatic dishwashers?
13. How often should ventilator hoods be cleaned?
14. What is used to clean the ventilator hoods?
15. What does the baffles on a ventilator remove from the air?
16. Why is it important for the Ga***rd system to shut down in case of fire?
17. What does APC stand for?
18. How many ways can the APC system be activated?
19. Briefly describe each way an APC system can be activated.
20. What temperature is the fusible link rated for on The APC system?
***Passing score for quiz is 80%. If you pass , we will send a congratulations email to your LCS/LCPO and LPO! Good Luck!!
V/R,
NFMT
Training will continue each Wednesday at 1300 EST during the month of May, 2020. Thank you!
Provision Receipt, Inspection and Storage Training!
Equipment Training!
NWAE Training!
Culinary Administration and Records Training!
Sanitation Training!
NAVSUP Form 1090 Training!
Virtual Training on NAVSUP 1090 today, 20 April, at 1300.
Nutrition Quiz. Please send your answers to CSC Hamilton: [email protected]
1. #2 official cause of death in the US today is?
2. Research studies show a person should eat how many portions of fruits and vegetables per day?
3. Nutrition is the science of the nourishment of the ________ and the science of _________ ?
4. A quantity of food capable of producing such an amount of energy is called a ________ ?
5. Green coded G4G categories contain recipes less than _______ % total fat and less than ______% saturated fat.
6. What G4G category is less effective fuel for the warriors mind and body?
7. How often should we eat high-sodium food daily?
8. What are the 3 levels of sodium?
9. What are the 2 types of carbohydrates?
10. What is the caloric value for 1 gram of protein?
11. Carbohydrates should comprise ________% of an individuals total caloric intake.
12. Excess ________ fats in the diet can lead to fatty deposits along the walls of vital arteries.
13. Unsaturated fats are generally ________ at room temperature and come from _________ sources.
14. Low-density liproprotein is known as “_______- _________”. ( 2 words)
15. What is the caloric value for 1 gram of fat?
16. Which vitamin is involved in the formation and maintenance of healthy skin?
17. B-complex vitamins are ________ solvable.
18. What percent of calcium is found in bones?
19. BONUS QUESTION # 1 : You are preparing 1045 portions of recipe card # L02100, Beef Pot Pie. Recipe calls for 3 GL of water per 100 portions. How much water is required to prepare 1045 portions?
20. BONUS QUESTION # 2 : Same recipe calls for 7 LB 14 OZ of biscuit mix per 100 portions. How much biscuit mix is required to prepare 1045 portions?
Jacksonville, FL
32228
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LCS SUPPO Training Part 4 Presented by Navy Food Management Team.
LCS SUPPO Training Part 3 Presented by Navy Food Management Team
LCS SUPPO Training Part 2 Presented by Navy Food Management Team
LCS SUPPO Training Part 1 Presented by Navy Food Management Team
Equipment training.
CS NWAE Study Session # 3!
CS NWAE Study Session # 2 !
NWAE Study Session # 1
Soups, Sauces, and Gravy
GO FOR GREEN TRAINING!!
Wardroom Service VR Training
Galley Watch Captain training! 06MAY20
Provision Receipt, Inspection and Storage Training!
Equipment Training!
NWAE Training!
Culinary Administration and Records Training!
Sanitation Training!
NAVSUP Form 1090 Training!
Nutrition Training
Training
Recipe Conversion Training
U.S. Army Corps of Engineers, Jacksonville Di
San Marco Boulevard
Navy Talent Acquisition Group Jacksonville
Boulevard Center Drive
US Army Recruiting Company - Jacksonville, FL
Pecan Street
Guardian ad Litem Fourth Judicial Circuit
N. Hogan Street
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