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Assignment Questions - 14164_379
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Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall
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Assignment Questions - 14164_381
7-29. In a messing facility, what is the recommended  location  to  place silverware? 1. At the beginning of the main serving  line 2. At the end of the main serving line 3. After the dessert bar 4. Before the salad bar 7-30. You should conduct an inventory of all dinnerware at what frequency to make sure there is enough to last an entire meal? 1. Daily 2. Weekly 3. Twice  weekly 4. Twice  monthly 7-31. The type of meal service used in a wardroom  is  determined  by  which  of the  following  factors? 1. Specific  wardroom  design 2. The number of mess members 3. The desires of the mess caterer 4. Each of the above 7-32. What is the maximum number of courses that may be served during a formal  meal? 1. Six 2. Seven 3. Eight 4. Nine 7-33. What  foodservice  element distinguishes  the  semiformal  meal style  from  the  informal  meal  style? 1. The  individual  place  settings 2. The occasion for the meal 3. The  method  of  food  preparation 4. The method of meal service IN ANSWERING QUESTIONS 7-34 THROUGH 7-37, SELECT THE STYLE OF MEAL SERVICE THAT IS DESCRIBED BY THE QUESTION. 7-34. 7-35. 7-36. 7-37. 7-38. The  food  is  attractively  arranged in the pantry or galley in the proper  serving  dishes,  then  placed on the table with the proper serving  utensils. 1. American 2. A la carte 3. Cafeteria 4. Family The style of meal service that is often  combined  with  other traditional forms of service. 1. American 2. A la carte 3. Family 4. Cafeteria The style of meal service that is usually provided at breakfast. 1. Family 2. Cafeteria 3. A la carte 4. American The style of meal service that can be used for both formal and informal meals. 1. American 2. Buffet 3. Cafeteria 4. A la carte You should provide a set of standard center items for what number  of  diners? 1. Every  eight 2. Every six 3. Every five 4. Every four 52

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