Answer to Question 1
1) When planning the menu for a buffet service it is important to include food items that hold up well on a serving line along with being easy for guests to serve themselves.
2) Placing risers, trays and chafing dishes at various angles to the table enhances the visual presentation. Trays can be slightly elevated in order to slant toward guests and placed at different heights to add interest.
3) When serving unusual food items or items not easily recognized, the name of the item printed on a small card should be conveniently placed next to the item.
4) When the food items become depleted with about one-quarter to one-third remaining in bowls or on trays replaces or removes and place in a smaller bowls or trays to retain a fresh and full appearance.
5) The food items should at all times be kept at their recommended safe food temperatures: 140 F or above for hot foods and 41 F or below for cold foods. Chafing dishes are typically used for hot foods and large pans filled with crushed or small cubed ice can hold platters, trays and bowls for cold foods. And for certain events the use of a hot or cold well buffet table provides additional safety and flexibility.
Answer to Question 2
Management personnel should decide what product transfers should be consistently accounted for. Alternatively, a dollar amount of product cost can be determined above which transfer data should be collected. Perhaps one transfer form (electronic or hardcopy) can be used per day even if more than one transfer occurs on that day. It is probably best to have one form for products going to food and another form for products going from food.
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Use tap water when making coffee, tea, or juice from concentrate, and for food preparation
Which of the following unit factors is not related to a 0.100 M NaBr solution? A