1|Page
NAVEDTRA 15008A CULINARY SPECIALIST
EXAM WITH ACTUAL QUESTIONS AND
CORRECT VERIFIED ANSWERS/ALREADY
GRADED A+ 100% GUARANTEED TO PASS
CONCEPTS(ALL WHAT YOU NEED) LATEST
EDITION
The concentration of the carbon dioxide produced by
respiration may reach a level in which
it is unsafe to work when fresh fruits and vegetables are
stored in a tight compartment at or
above which temperature? - .....ANSWER ...✔✔ 40°F
Proper circulation of air is of prime importance in
keeping the desired temperature in all parts
of the meat storage space. Cases should not be stacked
directly on the deck; steel pallets or deck
gratings should be used to allow free circulation of air
under all items stored in the space. Stacks
should be at least how many inches from the bulkhead
or refrigeration coils? (
Keep the food service facility and its adjacent grounds
clean and free of litter and debris. The
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use of self-closing doors, closed windows, screens, air
curtains, or other means should
effectively protect openings to the outside against the
entrance of rodents and insects. Screens
should be tight fitting, free of breaks or tears, and not
less than which size mesh? - .....ANSWER ...✔✔ 16 to
1
Which type of agent is a solid, liquid, or gas that,
through its chemical properties, produces
lethal or damaging effects on man, animals, plants, or
material, or produces a screening or
signaling smoke?
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? - .....ANSWER
...✔✔ 4The holding temperature (internal product
temperature) of hot foods held on a serving line
should be maintained above which temperature?
Which type of soups are made from clear, un-thickened
stock? - .....ANSWER ...✔✔ Light
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What must be used for thickening to make smooth
gravy? - .....ANSWER ...✔✔ Roux
Roux - .....ANSWER ...✔✔
Which type of soups are made from stock, vegetables,
rice, or pasta such as noodles,
macaroni, and spaghetti? - .....ANSWER ...✔✔ Heavy
ow many types of frozen eggs are available? -
.....ANSWER ...✔✔
Which office is responsible for administering the Navy
food service program? - .....ANSWER ...✔✔ NAVSUP
N413
What are activities that assist ashore and afloat
commands in raising the quality of food
service? - .....ANSWER ...✔✔ Navy Food
Management Teams (NFMTs)
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Who is overall responsible for the administration of the
General Mess (GM)? ( - .....ANSWER ...✔✔
Commanding Officer (CO)
Who provides assistance to the Food Service Officer
(FSO) for establishment of food service
attendant manning requirements? - .....ANSWER ...✔✔
Executive Officer (XO)
Who is responsible for procuring, receiving, storing,
issuing, shipping, transferring, selling,
accounting for, and maintaining all stores of the
command? - .....ANSWER ...✔✔ Supply Officer
(SUPPO)
Who is responsible for supervising the food service
division to ensure that the organization
and operation follow all applicable regulations, orders,
and directives? - .....ANSWER ...✔✔ Food Service
Officer (FSO)
How often at a minimum must the Food Service Officer
(FSO) conduct walk-throughs of food
service spaces? - .....ANSWER ...✔✔ Daily
NAVEDTRA 15008A CULINARY SPECIALIST
EXAM WITH ACTUAL QUESTIONS AND
CORRECT VERIFIED ANSWERS/ALREADY
GRADED A+ 100% GUARANTEED TO PASS
CONCEPTS(ALL WHAT YOU NEED) LATEST
EDITION
The concentration of the carbon dioxide produced by
respiration may reach a level in which
it is unsafe to work when fresh fruits and vegetables are
stored in a tight compartment at or
above which temperature? - .....ANSWER ...✔✔ 40°F
Proper circulation of air is of prime importance in
keeping the desired temperature in all parts
of the meat storage space. Cases should not be stacked
directly on the deck; steel pallets or deck
gratings should be used to allow free circulation of air
under all items stored in the space. Stacks
should be at least how many inches from the bulkhead
or refrigeration coils? (
Keep the food service facility and its adjacent grounds
clean and free of litter and debris. The
,2|Page
use of self-closing doors, closed windows, screens, air
curtains, or other means should
effectively protect openings to the outside against the
entrance of rodents and insects. Screens
should be tight fitting, free of breaks or tears, and not
less than which size mesh? - .....ANSWER ...✔✔ 16 to
1
Which type of agent is a solid, liquid, or gas that,
through its chemical properties, produces
lethal or damaging effects on man, animals, plants, or
material, or produces a screening or
signaling smoke?
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? - .....ANSWER
...✔✔ 4The holding temperature (internal product
temperature) of hot foods held on a serving line
should be maintained above which temperature?
Which type of soups are made from clear, un-thickened
stock? - .....ANSWER ...✔✔ Light
,3|Page
What must be used for thickening to make smooth
gravy? - .....ANSWER ...✔✔ Roux
Roux - .....ANSWER ...✔✔
Which type of soups are made from stock, vegetables,
rice, or pasta such as noodles,
macaroni, and spaghetti? - .....ANSWER ...✔✔ Heavy
ow many types of frozen eggs are available? -
.....ANSWER ...✔✔
Which office is responsible for administering the Navy
food service program? - .....ANSWER ...✔✔ NAVSUP
N413
What are activities that assist ashore and afloat
commands in raising the quality of food
service? - .....ANSWER ...✔✔ Navy Food
Management Teams (NFMTs)
, 4|Page
Who is overall responsible for the administration of the
General Mess (GM)? ( - .....ANSWER ...✔✔
Commanding Officer (CO)
Who provides assistance to the Food Service Officer
(FSO) for establishment of food service
attendant manning requirements? - .....ANSWER ...✔✔
Executive Officer (XO)
Who is responsible for procuring, receiving, storing,
issuing, shipping, transferring, selling,
accounting for, and maintaining all stores of the
command? - .....ANSWER ...✔✔ Supply Officer
(SUPPO)
Who is responsible for supervising the food service
division to ensure that the organization
and operation follow all applicable regulations, orders,
and directives? - .....ANSWER ...✔✔ Food Service
Officer (FSO)
How often at a minimum must the Food Service Officer
(FSO) conduct walk-throughs of food
service spaces? - .....ANSWER ...✔✔ Daily
