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Assignment 1: 32 - 39
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Mess Management Specialist 1 & C - Military manual for maintaining a mess hall
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Assignment 1: 51 - 57
1–40. The final review of cycle menus is conducted to ensure which of the following  details? 1. That  the  commanding  officer’s meal  preferences  are  included 2. That a variety of dishes is served  at  proper  intervals 3. That  the  menu  only  includes government  available  foods 4. Each of the above 1–41. The  frequency  chart  is  revised  to accomplish  which  of  the  following purposes? 1. To reflect all changes made to the cycle menu during its use 2. To  eliminate  identical  or similar  items  served  too  close in  succession 3. To facilitate the issue of needed  food  items 4. To eliminate the need for a cycle  menu 1–42. A  menu–planning  board  should consist of all EXCEPT which of the following   personnel? 1. Commanding  officer 2. Watch  captain 3. Leading MS 4. Jack–of–the–dust 1–43. The  menu–review  board  should  be composed  of  personnel  with foodservice  experience. 1. True 2. False 1-44. The  commanding  officer  may  grant written  permission  to  what  person to make necessary changes in an approved  menu? 1. Galley  watch  captain 2. Leading MS 3. Food service officer 4. Supply  officer 1–45. You should use a selective menu in all EXCEPT which of the following situations? 1. When it is practical from a production   standpoint 2. When savings can be realized by offering  a  high-cost  entree with a low-cost one 3. When  facilities  and  personnel are  limited 4. If a popular entree or vegetable is to be served 1-46. What form should you use when drafting  a  menu? 1. NAVSUP Form 1080 2. NAVSUP Form 1090 3 NAVSUP  Form  1092 4. NAVSUP  Form  1282 IN  ANSWERING  QUESTIONS  1–47  THROUGH  1-50, SELECT THE MENU DRAFTING STEP USED FOR THE MEAL COMPONENTS GIVEN AS THE QUESTION. 1–47. 1–48. 1-49. 1-50. Potatoes,   potato  substitutes,  and vegetables. 1. Step  1 2. Step  2 3. Step 3 4. Step 4 Desserts. 1. Step  5 2. Step 2 3. Step  3 4. Step  4 Breads and breakfast pastries. 1. Step  5 2. Step  6 3. Step  3 4. Step 4 Soups and beverages. 1. Step 7 2. Step 6 3. Step  5 4. Step 4 6

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