MS ADVANCEMENT - MESS DECK MASTER AT ARMS

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MS ADVANCEMENT - MESS DECK MASTER AT ARMS

Choose the correct answer for each question.


1	Dinnerware and silverware should be inventoried on a __________.
		weekly basis
		daily basis
		bi-weekly basis
		monthly basis


2	The importance of personal hygiene cannot be overmphasized in food service. In addition to the 1000 hours daily inspection, mess cooks should be mustered and inspected prior to commencing work.
		True
		False




3	The Mess Deck Master at Arms must ensure theat the mess cooks eat at the prescribed times in order to__________.
		be on their duty stations during the serving of the meal
		commemce clean up as soon as the meal secures
		have enough time for briefing and break before beginning work
		both a and b above


4	In accordance with NAVSUP P-520, how often do you destain the coffee urn?
		everyday
		twice a week
		once a month
		weekly


5	The Mess Deck Master at Arms is responsible for ensuring that an accurate headcount is taken by____________.
		a hand (reciprocating) counter
		conting the number of trays used
		counting the patrons on the mess decks
		both a and b


6	The dishwashing machine should be cleaned_______________.
		at the end of each day
		before use each day
		at the end of each meal
		both b and c


7	Which of the folowing methods in teaching will aid the mess cooks in how to do a specific task or to operate or clean a piece of equipment?
		prepare the trainee (tell him how to do the job)
		Demonstrate the correct technique (show him how to do the job)
		Have him perform under supervision while explaining to you what he is doing
		all of the above


8	Steel wool in place of stainless steel metal sponges may be used in all food service spaces when authorized by the leading MS.
		True
		False




9	The following are some suggested inspection techniques, except_________.
		muster mess cooks at the designated time(s)
		inspect each person to ensure cleanliness and neatness
		ensure food service hats are correctly worn to prevent hair from falling on food
		ensure mess cooks are not in white trousers


10	As Mess Deck Master at Arms, you are directly responsible to the
		Commanding Officer
		Ship's Chief Master at Arms
		Food Service Officer or his designated representative
		Executive Officer or his designated representative


11	Mess cooks are enlisted members detailed to the general mess or duty in which of the following capacity(ies)?
		Serving of food on the serving line
		cleanliness and sanitation of the spaces and equipment
		loading and unloading supplies for the general mess
		all of the above


12	Follow-up training is conducted to improve on teh job performance.
		False
		True




13	Your duties and responsibilities are as follows except_________.
		in charge of all spaces and equipment in the dining area, serving line and scullery
		muster mess cooks daily, and thoroughly inspect for personal neatness and cleanliness
		assist Ship's Master at Arms force in processing report chits and mustering of restricted personnel
		in conjunction with medical, administer a training program for mess cooks in sanitation, sculler operation and food handling


14	What publication provides the MDMAA with professional guidance for effectively motivating and directing mess cooks in the performance of their duties?
		NAVSUP P-421
		NAVSUP P-476
		NAVSUP P-485
		NAVSUP P-520


15	As Mess Deck Master at Arms, you can excel as a supervisor and can earn respect and cooperation of supervisors, peers, and mess cooks by_______.
		knowing your job and performing it effectively
		leading and guiding mess cooks, not driving them
		setting a good example and having the right attitude
		all of the above