NAVY CS THE ART AND SCIENCE OF
CULINARY PREPARATION 2026 PRACTICE TEST
QUESTIONS AND DETAILED COOKING
METHODS NUTRITION AND FOOD SERVICE
OPERATIONS BREAKDOWN FULL REVIEW
◉ 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
◉ What is the cost code for operational rations. Answer: 73150
◉ What type of service is attractively arranged in the pantry or
galley in proper serving dishes, then placed on the table with proper
serving utensils. Answer: Family Style
◉ What type of service is usually provided at breakfast. Answer: A la
Carte
◉ The dishes, silver, glasses, and napkin placed in front of one
person is called the what. Answer: A Cover
◉ What is the ideal spacing of plates for family style or formal
occasions from plate center to plate center. Answer: 24 Inches
◉ How far should silverware be placed from the edge of the table.
Answer: 1 inch from the edge
CULINARY PREPARATION 2026 PRACTICE TEST
QUESTIONS AND DETAILED COOKING
METHODS NUTRITION AND FOOD SERVICE
OPERATIONS BREAKDOWN FULL REVIEW
◉ 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
◉ What is the cost code for operational rations. Answer: 73150
◉ What type of service is attractively arranged in the pantry or
galley in proper serving dishes, then placed on the table with proper
serving utensils. Answer: Family Style
◉ What type of service is usually provided at breakfast. Answer: A la
Carte
◉ The dishes, silver, glasses, and napkin placed in front of one
person is called the what. Answer: A Cover
◉ What is the ideal spacing of plates for family style or formal
occasions from plate center to plate center. Answer: 24 Inches
◉ How far should silverware be placed from the edge of the table.
Answer: 1 inch from the edge
