IMPLEMENT SAFETY, SECURITY AND ENERGY

MANAGEGMENT EXAMINATION

Module/SubCourse: QM6232 Edition: A

TADLP Examination Instructions

Instructions

The final examination contains multiple-choice

questions covering all lessons. This is an open-book

exam--you may use the text to find answers.

To take the examination, follow these steps:

Step Action

1 Review each question thoroughly before selecting a

response.

2 Point and click on the response you think is correct.

Note: You may select only one answer for each question.

3 Check your answers. Once you submit your exam with all

answers marked, you can't retrieve it for changes.

4

Point and click on the Submit button at the bottom of the

exam. Your examination answers will be forwarded to the

Army Institute for Professional Development for action.

You will receive intermediate results by e-mail. Final

results will be sent to you by surface mail.

5

If you cannot finish the exam in one session you will be

given the option to save your exam temporarily. Simply

click the submit button then click save. You will have 10

days to complete your exam for grading. The next time

you login your exam will be automatically loaded with the

responses you have previously marked.

Examination

1. Your shift is ready to prepare the evening meal, and you

need the key to open a locked refrigerator. Whom do you

go to for the key?

Food service sergeant.

Security manager.

Key custodian.

Food service officer.

2. As shift leader, you must report certain accidents or

illnesses to your superior so he can make a full report.

Which of the following is a reportable accident/illness?

An injury from a fist fight off the post.

An attempt at suicide that failed.

An accident resulting in a permanent partial

disability.

A diabetic who goes into shock at work.

3. Another energy saving suggestion from the AFSEM is to

preheat only the equipment that will be used. To

accomplish this, the food production requirements must

be scheduled to

include only foods with the same cooking times.

use as few pieces of equipment as possible.

consist of only certain foods for each meal.

require more precooked ingredients to prepare.

4. To promote safety in the storeroom, you regularly

monitor your personnel. You check to ensure they

mop floors whenever possible.

keep the aisles clear.

place heavier items on the floor.

Use the "buddy system" when entering storerooms.

5. An accident has occurred and one of your cooks is lying

on the floor. What is your first action?

Check for responsiveness.

Check for bleeding.

Check for pulse.

Check for breathing.

6. Except for leaving equipment idling at operating

temperature, what is one of the greatest wastes of

cooking energy?

Preheating cooking equipment before using.

Improper use of cooking equipment.

Selecting the inappropriate equipment size.

Cooking at full production capacity.

7. Since your dining facility presents a high risk to life,

safety, and poses a severe fire potential, how often do

you conduct a local fire prevention inspection?

weekly.

daily.

monthly.

yearly.

8. Burns, collisions and falls are common in the field

kitchen. As the shift leader, you constantly emphasize to

your personnel that these accidents are more likely to

occur when they

try to hurry too much in their tasks.

cleaning grease filters.

are opening range doors.

work in pairs.

9. As you monitor the physical security of the dining

facility building, you automatically check the door

hinges. One of the things you look for is

hinges are not covered with lint and dust.

mounting screws face the interior of the building.

mounting screws are perfectly flush with the jamb.

hinges are perfectly parallel to the edge of the jamb.

10. You observe one of your cooks lifting a heavy container

incorrectly. You stop him and explain that to lift

correctly he must

lift without using his back.

bend over slightly to walk.

keep his knees straight.

avoid using the shoulder muscles.

11. After the original 15% reduction in energy consumption

is achieved, tracking will be reduced to

1 workweek semiannually.

1 workweek per month.

on an as needed basis.

1 workweek per quarter.

12. You carefully monitor personnel to keep the griddle

clean and explain to them that

any type of film on the griddle prevents browning.

health authorities constantly monitor the griddle.

griddles with burned residue must be discarded.

excessive build up can cause uneven heat transfer.

13. In order to conserve energy, you always see to it that you

and your personnel

inspect the facility after each day's use.

use resources wisely and avoid wasting them.

turn off the main power switch of the dining facility

before closing.

measure the energy usage in the dining facility.

14. The commander having operational control over your

dining facility appoints a commissioned officer to

receive, cash meal payment books and turn-in cash

collected from the sale of meals. Under what

circumstances may the food advisor or FSS receive DD

Form 1544 books?

Whenever the assigned officer is unavailable.

Whenever it is convenient.

Under no circumstances.

Whenever the assigned officer authorizes it.

15. What do you encourage your personnel to do when they

are passing through the cooking area with hot food to

help avoid collisions and burns?

Warn others they are coming through.

Enroute, look for a spot to place the food.

Hurry through as quickly as possible.

Wait until the cooking area is clear.

16. The FSS has asked you to list all food service equipment

on the food service equipment list by each work or

functional area. After you complete this task the FSS

must then

categorize each piece of equipment to one of three

categories.

list all manageable and self-managing equipment.

track usage of the equipment for one week.

assign a BTU rating to all items of equipment.

17. You monitor your personnel to ensure they do not open

oven doors too often or take too long to load the oven.

You explain that the result can be to

cool the oven sufficiently to cause a poor product.

create the need for longer cooking times.

overheat and burn food in the middle of the oven.

dry the product because of the change of

temperature.

18. The key to the non-refrigerated storeroom has been lost.

To replace it you must get the duplicate which is always

kept

in the same container.

with the food service officer.

with the security manager.

in a separate, locked container.

19. Ice and frost on evaporator coils or walls make it

difficult for the refrigerant to pick up heat from the

inside of a refrigerator or freezer. You carefully monitor

this and ensure the unit is defrosted when the ice or frost

becomes how thick?

1/4 inch.

1/2 inch.

3/4 inch.

1 inch.

20. The door to the room where you store non-refrigerated

items must remain secured at all times except when

guarded by permanently assigned personnel.

supplies are being unloaded for storage.

the production schedule is being planned.

supplies are being removed to the kitchen.

21. If personnel do not use equipment correctly, food is often

improperly cooked and must be discarded. As you

monitor personnel, one of the things you look for is an

overloaded fryer basket. The food can not be properly

submerged and becomes

undercooked.

grease soaked.

overcooked.

difficult to chew.

22. One of your responsibilities is to check the security of

refrigerated items. You first look for a lock on the

refrigeration unit. If the unit does not have one, your next

action is to

procure a locking device to use until a new one is

installed.

contact DEH to have an appropriate lock installed.

report the problem to the organization security

manager.

check to see the room housing the unit meets the

appropriate standards.

23. As you advise a new cook on how to safely unpack

wooden cases, you first tell him to

place the cases on a non-slip surface.

beware of protruding nails.

save the empty cases.

check contents for spoilage.

24. You check each exterior door in your dining facility to

ensure it has which type of

One approved by the security manager.

A dependable latch style door lock.

A dead bolt locking device.

A type wired to an alarm protection system.

25. As you conduct training for your personnel on fire

prevention, one of your primary objectives is to motivate

them to

volunteer for further training.

memorize installation regulations.

prepare for fire prevention week.

learn evacuation procedures.

26. The key depository is equipped with a tumbler-type

locking device and is

permanently affixed to the wall.

easily movable in case of fire.

on a wall opposite windows and doors.

at the farthest point from any exterior doors.

27. Padlocks and their keys are regularly inventoried by

serial number on a "show-basis." How often are padlocks

and their keys inventoried?

Weekly.

Daily.

Quarterly.

Semi-annually.

28. You observe a soldier preparing to cook a roast in a

microwave oven. You direct him to use the convection

oven instead and explain that a more efficient use for the

microwave is to

blanch certain vegetables.

cook small quantities of food.

warm dinner rolls.

heat water.

29. As part of the safety program, you ensure your personnel

are all capable of performing basic first aid procedures.

When you ask a soldier to point to the carotid pulse

point, he points to

the neck.

the wrist.

the ankle.

the groin.

30. You are preparing for an inspection of equipment

operating efficiency by the FSS and a DFAE

representative, and you want to know what they will

inspect first. You refer to what form as a guide in your

preparations?

DA Form 3034, Production Schedule.

DA Form 3032, Head Count Record.

DA Form 3234-R, Monthly Inventory Recap Sheet.

DA Form 3988-R, Dining Facility Equipment

Replacement Record

31. As a shift leader, you regularly monitor work buildings

to ensure they are secured when

the unit is too small to allow for a permanent guard.

meals are not being prepared or cleanup is

completed.

no permanently assigned, responsible member is

present.

not in use by one or more food service personnel.

32. You have been carefully briefed on the AFSEM

program, and you prepare to assist the FSS during Action

1 which is

establish an energy schedule.

conduct the kickoff meeting.

track equipment usage.

introduce the program.