Food Operations

3. This type of cooking reduces waste by cooking in small batches
4. ________ Health inspects installation food facilities to verify compliance with the food code and documents inspections
5. ________ are a part of the Back of the House (BOH)
9. One of the five categories the AF Form 1038 allows managers to rate
13. ________ are where the food is prepared
15. This is the heart of the food service facility
16. _______ lines are a part of the Front of the House (FOH)
17. Every food operation must use the __________ Menu to ensure product consistency and palatability
18. ______ must ensure items are served at a proper temperature
20. Works directly with regional/local Prime Vendors (PVs) to ensure installation food operation requirements are met.
21. This system provides corporate oversight of all sales and financial data
22. This is one of the three Operational Standards

1. _______ attendant is one of the two types of DFAC contracts
2. This is one of the three Daily Standards
6. This is one of the handbooks that the Beverage Operations Branch provides
7. ESM customers do not receive this
8. One of the authorized flight meal service
10. This enhances food quality, variety and availability of nutritious meals
11. This is the data-entry terminal that allows cashiers to enter customer food transactions
12. These consist of fresh and frozen foods and will spoil if not properly stored
14. These items in the storeroom should never be older than 90 days
19. This is food furnished to enlisted personnel at government expense
23. One of the authorized users of the DFAC