Culinary Specialist(nutrition)
Terms
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- CALORIE
- A calorie is a unit of measurement for energy. In most fields, it has been replaced by the joule, the SI unit of energy. However, it remains in common use for the amount of energy obtained from food.
- CHOLESTEROL
- Cholesterol is a sterol (a combination steroid and alcohol) and a lipid found in the cell membranes of all body tissues, and transported in the blood plasma of all animals.
- FIBER
- THE REMAINS OF PLANTS THAT CANNOT BE DIGESTED. ROUGHED/CELLULOSE
- FREQUENCY CHART
- CHART THAT OUTLINES THE BASIC STRUCTURE OF MENU AND LIST NUMBER OF TIMES OF MAJOR FOOD ITEMS APPEAR
- LIPOPROTEIN-HDL
- HIGH DENSITY CARRIES CHOLESTEROL AWAY FROM BODY TISSUE TO THE LIVER WHERE IT IS REMOVED
- LIPOPROTEEIN-LDL
- LOW DENSITY DEPOSIT CHOLESTEROL IN ARTERY WALLS (BAD)
- MILLIGRAM
- 1/1000 OF A GRAM
- NUTRITION
- THE SCIENCE OF FOOD USES IT
- DRS
- DIETAARY REFFERENCE STANDARD FORMERLY RDA RECOMMENDED DIETARY ALLOWANCE
- NAVY NUTRITION STANDARDS ARE BASED ON 3 NATIONAL STANDARDS WHICH ARE:
-
1. EAT FEWER CALORIES
2. BE MORE ACTIVE
3. MAKE WISE IN CHOOSING FOODS - AN INDIVIDUAL TOTAL CALORIC INTAKE SHOULD INCLUDE____% PROTEIN
- 15%
- SATURATED FAT SHOULD ONLY TOTAL ___% OF INDIVIDUAL CALORIC INTAKE
- 10%
- HUMAN BODY REQUIRES__TO__GRAMS OF FIBER/DAY
- 25 TO 30 GRAMS OF FIBER
- LIST THE FACTOR THAT EFFECT THE MENU PLANNER'S CHICE OF THE FOOD MENU
-
1. MONETARY ALLOWANCE
2. SEASONAL AVAILABILITY OF FOODS
3. EQUIPMENT AND STORAGE FACILITY
4. MANPOWER
5. SKILL LEVEL OF GALLEY PERSONNEL - THE NAVSUP___IS USED TO SINAL THE NEED TO REDUCE THE MENU COST.
- NAVSUP 338
- WHAT IS THE FORMULA FOR CALCULATING THE PERCENTAGE OF FAT IN PORTION SIZE OF ANY MENU ITEM
- FAT GRAMS MULTIPLY BY 9= CALORIE IN FAT DIVIDED BY TOTAL CALORIES
- THE SMOTH MENU WILL BE SUBMITTED FOR APPROVAL OF SIGNATURE
- WHEN CYCLE MENU IS PROPOSED/ CO
- THE MENU REVIEW BOARD IS REQUIRED TO MEET MINIMUM OF AT LEAST__________
- QUARTERLY
- HEALTHY NAVY ENTREE
- LESS THAN OR EQUAL TO 15 GRAMS OF FAT
- HEALTHY NAVY SIDE DISH
- 5 GRAMS OF FAT OR LESS
- HEALTHY NAVY DESSERT
- LESS THAN OR EQUAL TO 5 GRAMS OF FAT
- THE FOOD SERVICE OFFICER MUST REPLY TO LEGITIMATE SUGGESSTION WITHIN___HRS
- 48 HOURS
- ALL GENERAL MESS ARE REQUIRED TO HAVE THEIR CYCLE MENU REVIEWED BY THE ______
- NAVSUP 51 DIETITIAN
- WHEN DOES NAVSUP REOMMENDED A MENU REVIEW BE COMPLETED?
- ANNUALLY OR WHEN A NEW MENU IS PROPOSED
- A FREQUENCY CHART FOR MEAT IS KNOWN_____
- MEAT BLOCK
- THE SMOOTH MENU WILL LIST NUTRIENT INFORMATION CONTAINING_______,________,_____,AND_______
- CALORIES, PROTEIN, GRAMS OF FAT, AND CARBOHYDRATES
- HOW OFTEN SHOULD YOU FEATURE A THEME MEAL?
- ONE
- PEANUT OIL, CANOLA OIL, AND OLIVE OIL ARE EXAMPLE OF_________
- MONO SATURATED FAT
- COMPLETE PROTEIN
- ONLY ANIMAL FOOD CONTAIN ALL 8 Amino acid
-
1 LB OF BODY FAT IS EQUAL TO
_______CALORIES - 3500 CALORIES
- WHO IS RESPONSIBLE FOR PREPARING NS 1090?
- LEADING CULINARY SPECIALIST
- PTP WILL ONLY BE ACCURATE IF THE ________ HAVE POSTED
- HEADCOUNT
- LIST THE TWO TYPES OF DAYS THAT DETERMINE THE NUMBER OF REQUIRED SIGNATURES ON NS 1090?
-
1. NORMAL DAYS
2. WATCH RELIEF - WHAT IS THE FORMULA DETERMINES THE % BLOCK ON THE NAVSUP 1090?
- ACTUAL FED DIVIDED BY ALLOWED = % OF CREW THAT ACTUALLY ATE
- HOW TO GET PREDICTION?
- PAST HISTORY MULTIPLY BY CREW SIZE = PREDICTION
- WHAT IS THE FORMULA FOR PORTION TO PREPARE
- PREDICTION MULTIPLY BY CURRENT ACCEPTABILITY = PTP
- LIST SOME INFORMATION THAT MAY BE LISTED ON THE REVERSE SIDE OF 1090.
-
1.TEMP OF SCULLERY SERVING LINE
2. TEMP OF REFFERS
3. MENU CHANGE JUSTIFICATION
4. MEAT BLOCK - NS 1090 ARE REQUIRED TO MAINTAINED IN THE ____________________
- FSO ACCOUNTABILITY FILE
- WHAT ARE ADVANCE FOOD?
-
READY TO SERVE
PRE-COOK
PRE-CUT
PRE-BREADED
PRE-ASSEMBLE - HOW MANY % (MINIMUM AND MAXIMUM) OF TOTAL MONIES SPENT ON MAIN ENTREE
-
40% MIN
50% MAX