Author Question: Offer versus serve refers to: a. A provision in the food-based menu planning that allows students ... (Read 93 times)

danielfitts88 · **on:** Aug 2, 2018

Offer versus serve refers to:

a. A provision in the food-based menu planning that allows students to choose less than all the food items offered.
b. A provision in the NuMenus menu planning program that allows students to choose less than all the food items offered.
c. A requirement of the National School Lunch Program (NSLP).
d. A provision in the NSLP that improves child nutrition while keeping costs low.

Question 2

List the key areas addressed in dining-room table mise en place.

What will be an ideal response?

zoeyesther · **Reply #1 on:** Aug 2, 2018

Answer to Question 1

A

Answer to Question 2

The four key areas related to dining-room table mise en place are linens and napkins, flatware, dishware, and glassware. Table linens refer to the tablecloths used to cover tables. These should be clean, wrinkle-free, and attractively placed on tabletops. Napkins may be cloth or paper and each dining place setting should include at least one clean napkin. Flatware are the eating utensils used by guests. Whether they are pre-set on tables or delivered with the guest's meal, they should be clean and free from water spots. Dishware refers to the cups, bowls, and plates on which food is served. They may be made of a variety of materials. If dishware is pre-set on tables, care must be taken that servers do not touch their food contact surfaces. Glassware means drinking vessels. Glassware is fragile and care must be taken in handling these items. The size and types of glassware used will vary by operation, but all should be clean and spot-free when presented to guests.