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Assignment Questions - 14164_378
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Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall
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Assignment Questions - 14164_380
7-19. If the physical setup of the mess allows.    in what location should you place  the  salad  bar? 1. Where the patron can choose a salad  first 2. Next to the chill box 3. After  the  main  serving  line 4. In the center of the messing area 7-20. A GM gains all EXCEPT which of the following  benefits  by  using  both  a normal and a speed line? 1. A  reduced  waiting  line 2. A  more  pleasant  atmosphere 3. The need for a cycle menu 4. An  easier  prepared  menu 7-21. You should classify a meal consisting  of  pot  roast,  mashed potatoes,    brown  gravy,  peas,  celery sticks and sweet pickles, hot rolls, and blueberry pie as what type of meal? 1. An  expensive  meal 2. A  low-calorie  meal 3. A  built-in  garnished  meal 4. A holiday meal 7-22. When  you  are  garnishing  food  items, which of the following practices is encouraged? 1. The use of food coloring to supply  color  contrast 2. The use of restraint 3. The  use  of  inedible  garnishes 4. The  use  of  elaborate  garnishes 7-23. When preparing to slice a roast, you should first cut one slice across the top of the roast for what purpose? 1. To provide a surface to place the meat fork 2. To allow the meat to become firm 3. To permit the meat to be sliced with  greater  ease 4. To determine the direction of the grain of the roast 51 7-24. When you control sliced meat portions by weight rather than by the number of slices, you can satisfy  the  patron’s  preference  for thick or thin meat slices. 1. True 2. False 7-25. What person sets the hours for the serving  of  meals? 1. Executive  officer 2. Food  service  officer 3. Officer of the day or duty officer 4. Commanding  officer 7-26. As a general rule, you should set up  the  serving  line  what  specific number  of  minutes  before  the regular  meal? 1. 10 2. 15 3. 30 4. 45 7-27. Before  dishing  out  stew,  chili  con came, or any similar item to a patron, you should stir the item for  what  reason? 1. To conceal the grease content 2. To  ensure  the  hottest  portion possible 3. To maintain the foods appetizing   appearance 4. To  distribute  the  solid particles  and  the  liquid  evenly 7-28. Salt and pepper shakers should be emptied,  prewashed,  and  put  through the  dishwashing  machine  at  what frequency? 1. Daily 2. Weekly 3. Twice  weekly 4. Twice  monthly

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