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ASSIGNMENT 7
Textbook Assignment:
“Foodservice,” chapter 9, pages 9-1 through 9-18.
7-1.
7-2.
7-3.
7-4.
7-5.
To provide good foodservice in any
foodservice operation, it is
necessary to employ all EXCEPT
which of the following tools?
1.
The ability to properly prepare
and serve food
2.
The ability to properly train
foodservice personnel
3.
Good customer relations
4.
An unlimited budget
The guidelines for attractive food
presentation and serving techniques
in the GM are geared to elaborate
restaurant operations.
1.
True
2.
False
Which of the following meat items
should you serve in a shallow
insert?
1.
Fried chicken
2.
Breaded veal cutlets
3.
Beef stroganoff
4.
Pork chop suey
To make sure customers receive an
appetizing, palatable portion of
french-fried eggplant, you should
serve it in what manner?
1.
Stacked in a deep insert only
2.
Stacked in a deep insert
containing a strainer
3.
Spread loosely in a shallow
insert
4.
Stacked in a shallow insert
Which of the following food items
is prepared in full-sized shallow
7-6.
7-7.
7-8.
7-9.
By ensuring the proper serving tool
is used for each dish served, you
will accomplish which of the
following objectives?
1.
A reduction of food waste
2.
A maintenance of the food’s
appetizing appearance
3.
Proper portion control
4.
Each of the above
What person is responsible for
determining the portion size
appropriate for each meal?
1.
Galley supervisor
2.
Galley watch captain
3.
Leading MS
4.
Food service officer
You should use the portion size
shown on a recipe card in what
manner?
1.
As a fixed standard
2.
As a weight control device
3.
As a foodservice rule
4.
As a general guide
For better portion control, you
should serve mashed potatoes, rice,
bread dressings, and baked beans
using what serving utensil?
1.
Dipper
2.
Scoop
3.
Nonperforated spoon
4.
Basting spoon
steam table pans?
1.
Baked Cornish
2.
Swiss steak
3.
Baked lasagna
4.
Meat loaf
hen
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