NAVY CS THE ART AND SCIENCE OF
CULINARY PREPARATION 2026 EXAM
PREPARATION PACK KEY FOOD PREPARATION
TECHNIQUES SANITATION AND MENU
PLANNING WITH SAMPLE QUESTIONS
◉ How often is the Navy Food Service (476) published. Answer:
Quarterly
◉ What are the three types of inventories discussed in the NAVSUP
P-486. Answer: Spot Inventories, Breakout Inventories, Storeroom
Inventories
◉ The records keeper has authorized access to the security module
on the FSM system?
a. True
b. False. Answer: False
◉ What percentage of your subsistence items are required to be
spot inventoried per month. Answer: 10 percent
,◉ How often is the Food Service Officer required to log on to the
FSM system using his/her password and review the NAVSUP Form
338. Answer: Weekly
◉ Who is authorized to retain the Food Service Officers FSM and
Password and access ID number in a sealed envelope in a locked safe
for emergency conditions? (FSO and SUPPO are the same person)..
Answer: Executive Officer
◉ In which publication can you find the percentages of mess deck
items that need to be carried on hand for mess deck inventory.
Answer: NAVSUP P-486, Food Service Management, App. K
◉ The Leading CS can be designated the duties as records keeper?
a. True
b. False. Answer: True
◉ What is the NAVSUP Form 1080. Answer: General Mess Menu
◉ Who signs the first line on the daily recapitulation (NAVSUP Form
1292). Answer: Mess Deck Master-at-Arms
, ◉ Who signs the second line on the daily recapitulation (NAVSUP
Form 1292). Answer: Cashier
◉ Who signs the third line on the daily recapitulation (NAVSUP
Form 1292). Answer: Cash collection agent
◉ Who signs the first line on the monthly recapitulation (NAVSUP
Form 1292). Answer: Records keeper
◉ Who signs the second line on the monthly recapitulation (NAVSUP
Form 1292). Answer: Leading Culinary Specialist
◉ How often are you required to update your high and low limits.
Answer: Quarterly
◉ What are the required entries on the first signature line of the
NAVSUP Form 1292 for Mass Feeding. Answer: Printed name, signed
name, grade or rate and SSN
◉ What is the service designator for Pacific Fleet Operating units.
Answer: R
◉ What is the cost code for afloat units. Answer: 73170
CULINARY PREPARATION 2026 EXAM
PREPARATION PACK KEY FOOD PREPARATION
TECHNIQUES SANITATION AND MENU
PLANNING WITH SAMPLE QUESTIONS
◉ How often is the Navy Food Service (476) published. Answer:
Quarterly
◉ What are the three types of inventories discussed in the NAVSUP
P-486. Answer: Spot Inventories, Breakout Inventories, Storeroom
Inventories
◉ The records keeper has authorized access to the security module
on the FSM system?
a. True
b. False. Answer: False
◉ What percentage of your subsistence items are required to be
spot inventoried per month. Answer: 10 percent
,◉ How often is the Food Service Officer required to log on to the
FSM system using his/her password and review the NAVSUP Form
338. Answer: Weekly
◉ Who is authorized to retain the Food Service Officers FSM and
Password and access ID number in a sealed envelope in a locked safe
for emergency conditions? (FSO and SUPPO are the same person)..
Answer: Executive Officer
◉ In which publication can you find the percentages of mess deck
items that need to be carried on hand for mess deck inventory.
Answer: NAVSUP P-486, Food Service Management, App. K
◉ The Leading CS can be designated the duties as records keeper?
a. True
b. False. Answer: True
◉ What is the NAVSUP Form 1080. Answer: General Mess Menu
◉ Who signs the first line on the daily recapitulation (NAVSUP Form
1292). Answer: Mess Deck Master-at-Arms
, ◉ Who signs the second line on the daily recapitulation (NAVSUP
Form 1292). Answer: Cashier
◉ Who signs the third line on the daily recapitulation (NAVSUP
Form 1292). Answer: Cash collection agent
◉ Who signs the first line on the monthly recapitulation (NAVSUP
Form 1292). Answer: Records keeper
◉ Who signs the second line on the monthly recapitulation (NAVSUP
Form 1292). Answer: Leading Culinary Specialist
◉ How often are you required to update your high and low limits.
Answer: Quarterly
◉ What are the required entries on the first signature line of the
NAVSUP Form 1292 for Mass Feeding. Answer: Printed name, signed
name, grade or rate and SSN
◉ What is the service designator for Pacific Fleet Operating units.
Answer: R
◉ What is the cost code for afloat units. Answer: 73170
