WHAT PUBLICATION DESCRIBES THE GENERAL MESS AND DETAILS POLICY AND GUIDELINES FOR
EFFICIENT OPERATIONS OF GENERAL MESS? - Answers NAVSUP 486
What is the purpose of NAVSUP 486 V 2 ? - Answers detail Mess Deck Master-at-Arms and Food
Service Attendant operations, professional guidance on nutrition and menu planning, equipment
operation and cleaning procedures, wardroom service, and safety.
Section A ( ADMIN) - Answers general information
Section Q ( Q-Cumber) - Answers vegetables
HOW MANY SIGNATURES ARE REQUIRED ON THE NAVSUP FORM 1090? - Answers 3
WHOSE SIGNATURES ARE REQUIRED ON NAVSUP FORM 1090? - NORMAL WORKDAY - Answers
WATCH CAPTAIN, LCS ,FSO
WHOSE SIGNATURES ARE REQUIRED ON NAVSUP FORM 1090? - TURNOVER DAY - Answers WATCH
CAPTAIN, ON COMING WATCH CAPTAIN
LCS ,FSO
WHOSE SIGNATURE APPEARS IN "REQUISITIONED BY" ON THE NAVSUP FORM 1282 (REQUEST
FORM)? - Answers watch captain
What does BDFA stand for ? - Answers Basic Daily Food Allowance
What goes in the "allowed" section on a NAVSUP form 1090? - Answers Number of assigned persons
allowed in the activity
HOW MANY DAYS BEFORE GOING ON WATCH, WILL THE WATCH CAPTAIN REVIEW AND SIGN THE
1090? - Answers 2 days
WHAT WAS DEVELOPED TO MEET ALL MENU PLANNING STANDARDS? - Answers Navy Standard Core
Menu (NSCM)
Who signs the "reviewed by" on the 1090? - Answers FSO (Food Service Officer)
WHAT IS USED TO DETERMINE MEAL ACCEPTABILITY? - Answers NAVSUP 1090
Section M ( Mac salad ) - Answers Salads and salad dressing
SECTION O ( onion gravy) - Answers Sauce, gravies, and dressing
Section H ( HUGE COOKIE) - Answers cookies
How do you figure out the acceptability of food item on NAVSUP 1090? - Answers PTP- LO\ HC
Section B - ( buffalo dip) - Answers appetizers
HOW ARE INGREDIENTS LISTED ON RECIPE CARDS? - Answers Order of use
INCREASING OR DECREASING THE NUMBER OF PORTIONS IS CALLED WHAT? - Answers Adjusting
recipes
WHAT DOES AFRS MEAN? - Answers Armed Forces Recipe Service
WHAT DO YOU CALL THE COMPLETE LISTING OF ALL AFRS RECIPE CARDS? - Answers Index of Recipes
WHAT DO YOU CALL THE FIRST CARD OF EACH SECTION? - Answers General info
WHAT ARE THE PARTS OF HEADING IN RECIPE card? - Answers Section letter, section name, recipe # ,
title of recipe
Weights are used for solids and dry ingredients, and__________are used for all liquids and spices less
than 1 oz. - Answers measurements
WHAT IS THE WORKING FACTOR IF YOU MADE 123 PORTIONS OF RICE? - Answers 1.23
Section J (jello ) - Answers Pudding and other desserts
Section I ( I ❤️ pies ) - Answers Pastry and pies
WHAT DOES AFRS STAND FOR? - Answers Armed Forces Recipe Service
WHAT IS THE NOUN NAME FOR THE 1090? - Answers Food Preparation Worksheet
What is the noun name for the 1282? - Answers Food Item Request/ Issue worksheet
WHAT IS THE PURPOSE OF THE 1282? - Answers to minimze waste to ensure items are used for the
express purpose intended
ON THE 1090 HOW MANY SIGNATURES FOR A NORMAL WORKDAY? - Answers 3
ON THE 1090 HOW MANY SIGNATURES FOR A WATCH RELIEF DAY? - Answers 4
WHO SIGNS ON A NORMAL WORKDAY? - Answers LCS , FSO, Watch Captain(Only 3)
WHO SIGNS ON WATCH RELIEF DAY? - Answers WATCH CAPTAIN, On Coming WATCH CAPTAIN), LCS ,
FSO
IF THERE ARE MORE than________CULINARY SPEALIT ASSIGNED YOU ARE REQUIRED TO USE _____ -
Answers 2; 1090
THE AFRS HAS _____ RECIPES. - Answers 2000