Food Operations

9. this type of cooking reduces waste by cooking in small batches
10. ____ Health inspects installation food facilities to verify compliance with the food code and documents inspections
11. ____ are a part of the Back of the House (BOH)
13. one of the authorized flight meal services
15. esm customers do not receive this
17. _____ attendant is one of the two types of DFAC contracts
18. ____ are where the food is prepared
19. ______ must ensure items are served at a proper temperature
20. one of the authorized users of the DFAC
21. works directly with regional/local Prime Vendors (PVs) to ensure installation food operation requirements are met.

1. this is the heart of the food service facility
2. every food operation must use the _____ Menu to ensure product consistency and palatability
3. these items in the storeroom should never be older than 90 days
4. this enhances food quality, variety and availability of nutritious meals
5. this is one of the three Daily Standards
6. this is food furnished to enlisted personnel at government expense
7. ______ lines are a part of the Front of the House (FOH
8. this is one of the handbooks that the Beverage Operations Branch provides
9. this is the data-entry terminal that allows cashiers to enter customer food transactions
12. this system provides corporate oversight of all sales and financial data
14. this is one of the three Operational Standards
16. these consist of fresh and frozen foods and will spoil if not properly stored
17. one of the five categories the AF Form 1038 allows managers to rate