Navy CS2 Advancement Exam Practice Test: Culinary Specialist E-5 Questions

171 practice questions for the CS E-5 advancement exam: food safety: the person in charge, employee health, exclusions and restrictions, handwashing and hygiene, training, receiving temperatures, cross-contamination, cooking, reheating, thawing, cooling, hot and cold holding, date marking, time as a public health control, leftovers, freezing, warewashing and sanitizers, cleaning schedules, linens and clean storage, handwashing sinks and backflow, refuse, lighting and ventilation, pest control and poisonous or toxic materials. We wrote every one from the public references on the March 2027 CS bibliography, and each answer links the page it comes from. Practice tests are 50 questions; aim for 35.

The real test: Your Navy-wide advancement exam is drawn from your rate's bibliography and comes back as a standard score that counts toward your final multiple; the Navy publishes no pass mark. Our practice test is 50 of our own questions with a 70% target.

Here: 171 questions. Our own practice questions, written from public references on the Navy CS bibliography (the Tri-Service Food Code, TB MED 530/NAVMED P-5010-1). Not Navy exam questions. Free.

What's on the test

10 sample questions

1. If a chlorine residual cannot be achieved in the bulk water, what rations may be prepared?

   • A.Once a week, by preventive medicine
   • B.Multiple times each day
   • C.Only at delivery of the water trailer
   • D.Once a month during the sanitary inspection
   Show answer

   B. Multiple times each day

   CS5-1a67f · Food production, service and admin · Tri-Service Food Code p. 176

2. Clean equipment, utensils, linens and single-service items are stored at least:

   • A.6 inches above the floor
   • B.2 inches above the floor
   • C.12 inches above the floor
   • D.18 inches above the floor
   Show answer

   A. 6 inches above the floor

   CS5-1nisw · Inventory management (receiving and stowage) · Tri-Service Food Code p. 111

3. An iodine sanitizing solution must have a concentration between:

   • A.200 and 400 mg/L
   • B.12.5 and 25 mg/L
   • C.50 and 100 mg/L
   • D.100 and 200 mg/L
   Show answer

   B. 12.5 and 25 mg/L

   CS5-7h507 · Sanitation, safety and training · Tri-Service Food Code p. 103

4. Before filling, insulated food containers (IFCs) must be cleaned and sanitized and:

   • A.Needs no refrigeration unopened; may be re-chilled
   • B.Must be used within 24 hours of delivery to the field site
   • C.Must be frozen at the ration breakpoint
   • D.Must stay below 41 F at all times
   Show answer

   A. Needs no refrigeration unopened; may be re-chilled

   CS5-1lpe1 · Food production, service and admin · Tri-Service Food Code p. 179

5. Clean utensils may be stored:

   • A.In a mechanical room
   • B.Under an unshielded sewer line
   • C.Upright and uncovered
   • D.Covered or inverted, self-draining
   Show answer

   D. Covered or inverted, self-draining

   CS5-1in60 · Inventory management (receiving and stowage) · Tri-Service Food Code p. 111

6. A quaternary ammonium (quat) sanitizer needs a minimum temperature of:

   • A.55°F (13°C)
   • B.100°F (38°C)
   • C.120°F (49°C)
   • D.75°F (24°C)
   Show answer

   D. 75°F (24°C)

   CS5-1obn1 · Sanitation, safety and training · Tri-Service Food Code p. 103

7. Unpackaged food may be placed directly in an IFC without an insert only if it is:

   • A.Lined with foil before filling
   • B.Pre-chilled or pre-heated
   • C.Left at room temperature overnight
   • D.Weighed before and after filling
   Show answer

   B. Pre-chilled or pre-heated

   CS5-1waon · Food production, service and admin · Tri-Service Food Code p. 179

8. Damaged, spoiled or recalled products waiting for return or disposal are:

   • A.Segregated in a designated area
   • B.Thrown out immediately
   • C.Kept on the serving line
   • D.Mixed back into stock so it is used first under FIFO
   Show answer

   A. Segregated in a designated area

   CS5-25634 · Inventory management (receiving and stowage) · Tri-Service Food Code p. 134

9. Quat sanitizer may be used only in water with hardness of:

   • A.1,000 mg/L or less
   • B.500 mg/L or less (or the label's limit)
   • C.100 mg/L or less only
   • D.Any hardness, as long as it is mixed in hot water
   Show answer

   B. 500 mg/L or less (or the label's limit)

   CS5-lw4m1 · Sanitation, safety and training · Tri-Service Food Code p. 103

10. TCS food in an IFC should be eaten within how long of filling?

    • A.4 hours
    • B.8 hours
    • C.2 hours
    • D.6 hours
    Show answer

    A. 4 hours

    CS5-j4agd · Food production, service and admin · Tri-Service Food Code p. 179

What the study guide does

• Short study rounds and flip cards.
• A practice test built like the real one: 50 questions, 35 to pass.
• Pass Meter: your chance of passing if you sat the test today, worked out from your own answers.
• An explanation for every answer.