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Assignment Questions - 14164_377
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Assignment Questions - 14164_379
IN  ANSWERING  QUESTIONS  7-10  THROUGH  7-13, 7-15. In what order is it recommended SELECT  THE  SERVING  UTENSIL  USED  TO  SERVE that you arrange hot foods on the THE FOOD ITEM THAT IS GIVEN AS THE serving  line? QUESTION. 7-10. 7-11. 7-12. 7-13. 7-14. Scrambled  eggs. 1. Tongs 2. Food turner 3. Basting  spoon 4. Scoop Peas or cabbage. 1. Ladle 2. Basting  spoon 3. Perforated  spoon 4. Scoop Asparagus  or  broccoli. 1. Food turner 2. Perforated  spoon 3. Basting  spoon 4. Tongs Salad  dressings. 1. Small  ladle 2. 1-ounce  scoop 3. Tablespoon 4. 2-ounce  dipper What type of light will make foods appear  more  attractive  on  the serving  line? 1. Red 2. Bright 3. Natural 4. Yellow 7-18. 1. Main entrée,   sauce or gravy, potatoes  or  potato  substitute, vegetables,  and  soup 2. Main entrée,   soup, sauce or gravy,  potatoes  or  potato substitute,  and  vegetables 3. Soup, main entrée, sauce or gravy,  potatoes  or  potato substitute,  and  vegetables 4. Soup,  potatoes  or  potato substitute,  main  entree,  sauce or  gravy,  and  vegetables 7-16. When  possible,  you  should  place  the dessert bar in what section of the messing area? 1. At the end of the main serving line 2. After the salad bar 3. Between  the  main  serving  line and the salad bar 4. In the center of the messing area 7-17. In  what  manner  should  noncream puddings  and  similar  desserts  be served? 1. Portioned  as  the  patrons approach  the  dessert  bar 2. Spooned neatly into bowls and dishes for the patron to choose 3. Kept inside the chill box until requested 4. Self-served You may serve bulk cold drinks and juices in all EXCEPT which of the following  manners? 1. From a milk dispenser 2. From  a  noncarbonated  beverage dispenser 3. From glass or plastic pitchers 4. In  their  original  containers 50

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