Quantcast Assignment 1: 51 - 57

Click Here to
Order this information in Print

Click Here to
Order this information on CD-ROM

Click Here to
Download this information in PDF Format

 

Click here to make tpub.com your Home Page

Page Title: Assignment 1: 51 - 57
Back | Up | Next

Click here for a printable version

Google


Web
www.tpub.com

Home

   
Information Categories
.... Administration
Advancement
Aerographer
Automotive
Aviation
Combat
Construction
Diving
Draftsman
Engineering
Electronics
Food and Cooking
Math
Medical
Music
Nuclear Fundamentals
Photography
Religion
USMC
   
Products
  Educational CD-ROM's
Printed Manuals
Downloadable Books

   


 

Share on Google+Share on FacebookShare on LinkedInShare on TwitterShare on DiggShare on Stumble Upon
Back
Assignment 1: 40 - 50
Up
Mess Management Specialist 1 & C - Military manual for maintaining a mess hall
Next
Assignment 2: 1 - 8 - 14163_336
1-51. After  all  entrees  have  been  entered on  each  week’s  draft,  you  should review the drafts to ensure which of  the  following  details? 1. That  the  proper  variety  and balance  are  maintained 2. That the higher cost entrées are  balanced  with  the  lower cost  entrées 3. That preparation of the entrées is  within  the  capabilities  of galley personnel and equipment 4. Each of the above 1-52. If a meal includes hearty salads and creamed vegetables, which of the  following  desserts  should  you offer as an accompaniment? 1. Ice  cream 2. Apple  pie 3. Fruit cup 4. Spice  cake 1-53. When you are selecting food items for the lunch and dinner meals during  menu  construction,  what  food item should you select to balance and complement the menu? 1. Salad 2. Bread 3. Soup 4. Beverage 1-54. What  person  is  responsible  for analyzing the menu to make sure it is  nutritionally  balanced  and reflects  sound  management  with respect  to  personnel,  food supplies,  and  food  preparation equipment? 1-55. As the menu planner, you should retain the NAVSUP Form 1092 for which of the following purposes? 1. To  prepare  the  recipe  number lists on the NAVSUP Forms 1090 2. To  aid  in  requisitioning  food supplies 3. To  record  menu  changes 4. To eliminate the need for a weekly  menu 1-56. What person is responsible for approving  a  private  mess  menu  for use? 1. Medical  officer 2. Food  service  officer 3. Mess  caterer 4. Mess  president 1-57. The  same  factors  that  affect  the choice of foods used for the GM menu are used by the menu planner to plan a private mess menu. 1. True 2. False 1. Medical  officer 2. Executive  officer 3. Commanding  officer 4. Food  service  officer 7

Privacy Statement - Press Release - Copyright Information. - Contact Us - Support Integrated Publishing

Integrated Publishing, Inc.