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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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