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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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