nwcg logo S-357 Food Unit Leader Pre-Course Test

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Comments

1. In what section of the National Mobile Food Services contract will you find information on supplies, services, or price?

A) Section A
B) Section B
C) Section C
D) Section D
E) Section E
F) Section F

2. In what section of the National Mobile Food Services contract will you find information on description, specifications or work statement?

A) Section A
B) Section B
C) Section C
D) Section D
E) Section E
F) Section F

3. In what section or the National Mobile Food Contract will you find information on packaging and marking?

A) Section A
B) Section B
C) Section C
D) Section D
E) Section E
F) Section F

4. In what section of the National Mobile Food Services contract will you find information on inspection and acceptance?

A) Section A
B) Section B
C) Section C
D) Section D
E) Section E
F) Section F

5. In what section of the National Mobile Food Services contract will you find information on food labels?

A) Section A
B) Section B
C) Section C
D) Section D
E) Section E
F) Section F

6. In what section of the National Mobile Food Services contract will you find information on ordering procedures?

A) Section A
B) Section B
C) Section C
D) Section D
E) Section E
F) Section F

7. In what section of the National Mobile Food Services contract will you find information on minimum requirements for the National Mobile Food Services unit to be in accordance with the current Federal Department of Agriculture (FDA) Food Code?

A) Section A
B) Section B
C) Section C
D) Section D
E) Section E
F) Section F

8. The intent of the National Mobile Food Services contract is to provide:

A) Appetizing, well-balanced meals
B) Hot meals and sack lunches
C) Supplemental items
D) Hot and cold can meals
E) All of the above
F) a, b, and d

9. When more than ____ meals are anticipated per meal and that number is anticipated to stay or increase for the next 72 hours and the national contractors are reasonably available, the government is obligated to purchase such quantities as may be needed, provided the contractor can meet the incident's needs and required timeframes.

A) 500
B) 600
C) 800
D) 150

10. The government is required by the National Mobile Food Services contract to furnish:

A) Garbage cans and liners
B) Garbage pick up and disposal
C) Containers for grease disposal
D) Crews for kitchen clean-up
E) All of the above
F) b and c

11. The government is required by the National Mobile Food Services contract to furnish:

A) Dust abatement for the main serving area as needed
B) Potable water
C) Gray water removal
D) Refrigeration for contractors� perishable items
E) All of the above
F) a, b, and c

12. The government is required by the National Mobile Food Services contract to furnish a person to count the number of hot meals being served.

A) True
B) False

13. According to the National Mobile Food Services contract the government furnishes:

A) An escort to the incident
B) A fuel tender, when available
C) Employees to manage the self service bar
D) All of the above
E) a and b

14. The contractor is required by the National Mobile Food Services contract to furnish all labor to:

A) Prepare food
B) Clean-up the kitchen area
C) Clean-up eating area
D) Count meals served
E) All of the above
F) a, b, and c

15. The National Mobile Food Services contract requires the contractor to furnish:

A) A scale to spot check meal minimum weights
B) Test strips for rinse water
C) Dust control for main serving area
D) Thermometer for monitoring food temperatures
E) All of the above
F) a, b, and d

16. The National Mobile Food Services contract requires the contractor to furnish:

A) Refrigeration unit for strage of perishables
B) Gray water storage for a minimum of 1000 gallons
C) Living accommodations for contractor�s personnel
D) Current copy of the FDA Food Code
E) All of the above
F) a, b, and c

17. The contractor is required by the National Mobile Food Services contract to:

A) Contain all grease products
B) Record minimum and maximum temperatures inside refrigerator units and freezer units
C) Record minimum and maximum temperatures in a log a minimum of 3 times a day
D) Immediately report to the LSC or FDUL to verify set up location
E) All of the above
F) a, b, and c

18. All contractor�s equipment will have ground-fault protection for non-dedicated receptacles.

A) True
B) False

19. New white garden hose can be used for potable water from water source to tank.

A) True
B) False

20. The National Mobile Food Services contractor is responsible for hand washing facilities in proximity to food preparation areas inside the main kitchen area and inside all food preparation areas at separate locations.

A) True
B) False

21. When a refrigerator unit or freezer unit has permanently installed corrugated flooring it is acceptable to place boxes of sack lunches directly on the floor.

A) True
B) False

22. The refrigerator unit is to be a minimum of 1200 cubic feet and kept at a temperature of 45 degrees Farenheit.

A) True
B) False

23. If potable water bladder bags are used they must be marked with at least 6" letters.

A) True
B) False

24. When a responder goes back to the meal line for a second helping of ham at breakfast the person counting the meals should count him again because a meat portion has been served.

A) True
B) False

25. The LSC or FDUL shall ensure that variety and content of all meals proposed by the contractor meet the required specifications.

A) True
B) False

26. Hummus is acceptable as a protein replacement.

A) True
B) False

27. Hot cans can be reused if the food transported is in plastic bags within the hot can.

A) True
B) False

28. A minimum of an 11 oz. can of 100% juice is required for a sack lunch, however, a 12 oz. bottle of power drink would be acceptable.

A) True
B) False

29. The Human Resource Specialist is the best person to notify the contractor of how many vegetarians are on the incident as they deal with peoples� special needs.

A) True
B) False

30. The Logistics Section Chief complains that he can not find any hot chocolate at the 24 hour service bar in the National Mobile Food Service Unit. You inform him that the kitchen is now closed and the contractor is not responsible for having hot chocolate available at 0001 in the morning.

A) True
B) False

31. Pre-prepared tray lines after the second meal must be approved by the LSC or FDUL and shall be approved on a limited basis only.

A) True
B) False

32. All meats and poultry should be cooked to at least 170 degrees Fahrenheit.

A) True
B) False

33. The best way to check to see if quality standards are being met is to check the labels on the packages for grade and inspection before it is cooked.

A) True
B) False

34. Fresh vegetables at the incident are very expensive. This is justification for using only canned as long as they are �fancy� (Grade A).

A) True
B) False

35. You must use paper bags for sack lunches. Sack lunches for vegetarians will be marked with a �V� and meat lunches will be marked with a �M�.

A) True
B) False

36. The LSC or the FDUL shall determine how long sack lunches may be held. The rule is hold sack lunches for 24 hours then break them down. If they have been refrigerated they may be held longer.

A) True
B) False

37. Food items in packages not clearly labeled, identified by a USDA certificate, or other appropriate verifiable identification properly identifying the quality standards required under the National Mobile Food Services contract shall be rejected by the government and/or subject to other contractual remedies.

A) True
B) False

38. Rand McNally Road Atlas�, Microsoft Expedia Streets & Trips�, and/or Government odometer readings are used to verify mileage for payment.

A) True
B) False

39. Once serving has begun and 3 or fewer meals are served the contractor will be paid 100% of the first 3 meals ordered or actually served, whichever is greater.

A) True
B) False

40. The original white copy of the form NFES1276-A/B, Daily Meal Order Invoice is left with the contractor to mail in for payment.

A) True
B) False

41. The COTR provides assistance and guidance to the FDUL under the direction of the COR.

A) True
B) False

42. As the FDUL you should be interacting with the Contractor or the Contractor�s Representative. The Contractor�s Representative by title is the Food Service Unit Manager. This person or representative must be designated in writing and shall be available at the incident at all times.

A) True
B) False

43. When changes need to be made to the contract, the ___________ has the authority to do so.

A) FDUL
B) COTR
C) COR
D) IC
E) CO
F) c, d, and e

44. The FDUL works for the LSC. The position�s major duties are:

A) Issue order for meals
B) Approve written menus
C) Ensure proper meal counts
D) Complete NFES1276-A and NFES1276-B
E) Maintain a Contract Daily diary
F) All of the above

45. In what section of the specifications will you find potable water standards?

A) Section C
B) Section D
C) Section E
D) Section F
E) Section J
F) Section K