Question List for "The Professional Server: A Training Manual"

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Health Science » Which of the following is almost never for sale in a restaurant? A) Tap water B) Iced tea C) ... New
Started by Zulu123
 71 Aug 2, 2018
Health Science » On a cycle menu, beverages typically rotate ________. A) Once a month B) Once a week C) Daily D) ... New
Started by cmoore54
 71 Aug 2, 2018
Health Science » Standard recipes are required for a recipe costing sheet to be valid. Indicate whether the ... New
Started by BrownTown3
 47 Aug 2, 2018
Health Science » The total recipe cost is the sum of all of the ingredients' extended costs. Indicate whether the ... New
Started by NguyenJ
 1,197 Aug 2, 2018
Health Science » Spice factor should be applied only to dishes that are heavily spiced. Indicate whether the ... New
Started by dalyningkenk
 71 Aug 2, 2018
Health Science » Which is not an appropriate way for a cook to portion a dish? A) By volume B) By eye C) By count ... New
Started by asan beg
 83 Aug 2, 2018
Health Science » EP or Edible Portion for a vegetable is the form that it takes ________. A) As it arrives to the ... New
Started by APUS57
 254 Aug 2, 2018
Health Science » Yield percentage is not a factor for an ingredient in a recipe when it is measured by ________. ... New
Started by TFauchery
 302 Aug 2, 2018
Health Science » When should a Q factor be applied to a dish? A) When the customer chooses the sides that ... New
Started by OSWALD
 48 Aug 2, 2018
Health Science » Carrots weighing 24 oz are peeled, trimmed, and sliced down to 19 oz. The yield percentage for these ... New
Started by ssal
 1,030 Aug 2, 2018
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