ASCORERS STUVIA
NAVEDTRA 15008A, CULINARY SPECIALIST (CS)
LATEST UPDATED QUESTIONS WITH CORRECT
ANSWERS ALREADY GRADED A+
How many types of transfers are there? ...ANS: 2
The high-compression steamer is a modular unit that is used to defrost and
cook food by using high-velocity steam. When steam enters the unit, it is
piped to a jet box from which it is jetted directly onto the frozen food at
approximately how many miles per hour (mph)? ...ANS: 200
Which method is used when food items are received to ensure the oldest
stock is used first? ...ANS: First-in First-out (FIFO)
A deep sink consisting of how many compartments is basic for proper
manual dishwashing procedures? ...ANS: 3
A full physical subsistence inventory must be taken within how many days
of the last full physical inventory? ...ANS: 90
A minimum of what percent of subsistence line items maintained in the bulk
storeroom will be inventoried at least twice a month? ...ANS: 10%
Active dry yeast should be suspended in about seven times its weight of
water at 105 to 110 degrees Fahrenheit (°F) for how many minutes before it
is used? ...ANS: 5
,ASCORERS STUVIA
After shaping and panning, loaves should be placed in a properly controlled
room or cabinet called the proof box or proof cabinet for the final proof or
pan proof. Temperature of the cabinet should be maintained at which
temperature range? ...ANS: 90-100°F
All food service personnel, including personnel employed by civilian
contract services, must be examined and determined to be free from
communicable diseases before initial assignment in food service. How often
must subsequent physical examinations be conducted? ...ANS: Annually
All fresh pork products must be cooked to an internal temperature of 165°F
for how many or more seconds to kill the trichinella worm? ...ANS: 15
All fresh pork roast products must be cooked to which internal temperature
for 15 seconds or above? ...ANS: 165°F
All general messes with more than one CS assigned are required to use the
NAVSUP Form 1090. The leading CS will prepare and sign the NAVSUP
Form 1090 for each food preparation space. After signing, the leading
culinary specialist places the document in the appropriate spaces. The
leading CS uses experience and historical acceptability to predict attendance
for each meal. The watch captains will review and sign the worksheet at
least how many days before going on watch? ...ANS: 2
All subsistence items in storage spaces must be on pallets that are at least
how many inches off the floor? ...ANS: 6"
Ashore galleys and outside refuse and garbage storage areas or enclosures
should not be located within how many feet of the food service facility?
...ANS: 100
,ASCORERS STUVIA
Bacteria grow most rapidly in the range of temperatures between 40°F and
140°F, doubling in number in as little as how many minutes? ...ANS: 20
Beef tapeworm infection is caused by consuming raw or undercooked meat
of an infected animal. Freezing meats to which temperature for 24 hours will
kill tapeworm eggs? ...ANS: -4°F
Beta particles have poor penetrating ability. Ordinary clothing will stop beta
particles. They enter the skin only to a depth of about one-fifth of an inch,
but their ionizing power is about how many times that of gamma rays?
...ANS: 100
Bread should be stored at cool room temperature under conditions where it
will not dry out. If placed in plastic bags that are closed with twisters, bread
can be stored for up to how many hours in a cool room? ...ANS: 96
Breakouts of food items from the bulk storeroom to the work centers must
not be made without which approved form? ...ANS: NAVSUP Form 1282
Brewed coffee should not be held for more than 30 minutes for automatic
coffee makers and how many hours for urn coffee makers as it deteriorates
in flavor and loses its aroma? ...ANS: 1
Cadmium poisoning may take place if chilled acid foods or drinks are
allowed to stand in cadmium plated metal containers before they are served.
Illness may strike how many minutes after the food is eaten? ...ANS: 10-
15
Coffee shouldn't be held at 185°F for more than how many hours because it
will lose its good aroma and it will become bitter? ...ANS: 1
, ASCORERS STUVIA
Combinations on keyless padlocks will be changed at least once every how
many months? ...ANS: 6
Containers should be raised off the deck with pallets or gratings away from
bulkheads and cooling coils and space provided between stacks. At least
how many inches of clearance should be used between tops of stacks and the
opening of the air ducts to permit the circulation of air? ...ANS: 6"
Contaminated or infested foods received via underway replenishment should
be immediately separated and disposed of according to which publication?
...ANS: NAVSUP P-486
Cook bulk amounts of scrambled eggs in small batches of no more than 3
quarts. Cook to heat all parts of the food to a minimal internal temperature of
145°F (63°C) for at least how many seconds and until there is no visible
liquid egg? ...ANS: 15
Cooked protein foods that have been held at temperatures between 41 and
135 °F for more than how many hours will be considered unfit for
consumption and must be destroyed? ...ANS: 4
Cooked protein foods that have been held at temperatures between 41 and
135 °F for more than how many hours will be considered unfit for
consumption and must be destroyed? ...ANS: 4The holding temperature
(internal product temperature) of hot foods held on a serving line should be
maintained above which temperature?
Cooked protein foods that have been held at temperatures between 41°F and
135°F for more than how many hours should be considered unsafe for
consumption and discarded? ...ANS: 4
NAVEDTRA 15008A, CULINARY SPECIALIST (CS)
LATEST UPDATED QUESTIONS WITH CORRECT
ANSWERS ALREADY GRADED A+
How many types of transfers are there? ...ANS: 2
The high-compression steamer is a modular unit that is used to defrost and
cook food by using high-velocity steam. When steam enters the unit, it is
piped to a jet box from which it is jetted directly onto the frozen food at
approximately how many miles per hour (mph)? ...ANS: 200
Which method is used when food items are received to ensure the oldest
stock is used first? ...ANS: First-in First-out (FIFO)
A deep sink consisting of how many compartments is basic for proper
manual dishwashing procedures? ...ANS: 3
A full physical subsistence inventory must be taken within how many days
of the last full physical inventory? ...ANS: 90
A minimum of what percent of subsistence line items maintained in the bulk
storeroom will be inventoried at least twice a month? ...ANS: 10%
Active dry yeast should be suspended in about seven times its weight of
water at 105 to 110 degrees Fahrenheit (°F) for how many minutes before it
is used? ...ANS: 5
,ASCORERS STUVIA
After shaping and panning, loaves should be placed in a properly controlled
room or cabinet called the proof box or proof cabinet for the final proof or
pan proof. Temperature of the cabinet should be maintained at which
temperature range? ...ANS: 90-100°F
All food service personnel, including personnel employed by civilian
contract services, must be examined and determined to be free from
communicable diseases before initial assignment in food service. How often
must subsequent physical examinations be conducted? ...ANS: Annually
All fresh pork products must be cooked to an internal temperature of 165°F
for how many or more seconds to kill the trichinella worm? ...ANS: 15
All fresh pork roast products must be cooked to which internal temperature
for 15 seconds or above? ...ANS: 165°F
All general messes with more than one CS assigned are required to use the
NAVSUP Form 1090. The leading CS will prepare and sign the NAVSUP
Form 1090 for each food preparation space. After signing, the leading
culinary specialist places the document in the appropriate spaces. The
leading CS uses experience and historical acceptability to predict attendance
for each meal. The watch captains will review and sign the worksheet at
least how many days before going on watch? ...ANS: 2
All subsistence items in storage spaces must be on pallets that are at least
how many inches off the floor? ...ANS: 6"
Ashore galleys and outside refuse and garbage storage areas or enclosures
should not be located within how many feet of the food service facility?
...ANS: 100
,ASCORERS STUVIA
Bacteria grow most rapidly in the range of temperatures between 40°F and
140°F, doubling in number in as little as how many minutes? ...ANS: 20
Beef tapeworm infection is caused by consuming raw or undercooked meat
of an infected animal. Freezing meats to which temperature for 24 hours will
kill tapeworm eggs? ...ANS: -4°F
Beta particles have poor penetrating ability. Ordinary clothing will stop beta
particles. They enter the skin only to a depth of about one-fifth of an inch,
but their ionizing power is about how many times that of gamma rays?
...ANS: 100
Bread should be stored at cool room temperature under conditions where it
will not dry out. If placed in plastic bags that are closed with twisters, bread
can be stored for up to how many hours in a cool room? ...ANS: 96
Breakouts of food items from the bulk storeroom to the work centers must
not be made without which approved form? ...ANS: NAVSUP Form 1282
Brewed coffee should not be held for more than 30 minutes for automatic
coffee makers and how many hours for urn coffee makers as it deteriorates
in flavor and loses its aroma? ...ANS: 1
Cadmium poisoning may take place if chilled acid foods or drinks are
allowed to stand in cadmium plated metal containers before they are served.
Illness may strike how many minutes after the food is eaten? ...ANS: 10-
15
Coffee shouldn't be held at 185°F for more than how many hours because it
will lose its good aroma and it will become bitter? ...ANS: 1
, ASCORERS STUVIA
Combinations on keyless padlocks will be changed at least once every how
many months? ...ANS: 6
Containers should be raised off the deck with pallets or gratings away from
bulkheads and cooling coils and space provided between stacks. At least
how many inches of clearance should be used between tops of stacks and the
opening of the air ducts to permit the circulation of air? ...ANS: 6"
Contaminated or infested foods received via underway replenishment should
be immediately separated and disposed of according to which publication?
...ANS: NAVSUP P-486
Cook bulk amounts of scrambled eggs in small batches of no more than 3
quarts. Cook to heat all parts of the food to a minimal internal temperature of
145°F (63°C) for at least how many seconds and until there is no visible
liquid egg? ...ANS: 15
Cooked protein foods that have been held at temperatures between 41 and
135 °F for more than how many hours will be considered unfit for
consumption and must be destroyed? ...ANS: 4
Cooked protein foods that have been held at temperatures between 41 and
135 °F for more than how many hours will be considered unfit for
consumption and must be destroyed? ...ANS: 4The holding temperature
(internal product temperature) of hot foods held on a serving line should be
maintained above which temperature?
Cooked protein foods that have been held at temperatures between 41°F and
135°F for more than how many hours should be considered unsafe for
consumption and discarded? ...ANS: 4
