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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
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