cookery 8

1. 1. It is the service is given to ensure customer satisfaction.

• A. Menu

• B. Quality Service

• C. Checklist

• D. Consumer

1. 2. A food service system has been defined as ______

• A. Standard Recipes

• B. Menu requirements

• C. Integrated Program

• D. Food Quality

1. 3. A list by which something may be confirmed or verified

• A. Menu

• B. Quality Service

• C. Consumer

• D. Checklist

4. 4. A list of food to be served

• A. Menu

• B. Quality Service

• C. Consumer

• D. Checklist

1. 5. The ____of the food is determined by the methods of preparation and cooking, suitable seasonings to supplement natural flavors, and proper temperature when served.

• A. Flavor

• B. Appearance

• C. Palatability

• D. Flavorist

1. 6. Properly prepared and attractively served meals are stimulating to even the most jaded appetites.

• A. Flavor

• B. Appearance

• C. Palatability

• D. Flavorist

1. 7. It must be the wholesomeness of the product and the assurance that foods are safe for human consumption.

• A. Flavor

• B. Appearance

• C. Palatability

• D. Flavorist

1. 8-10. In designing a food service system, it is essential to set forth the system requirements relating to _____, ____, and _______.

11. 11. The most reliable judgment of quality is rendered by the ultimate

• A. Consumer

• B. Customer

• C. Food Quality

• D. Satisfy

11. 12. The food service manager must be prepared to _______the people who make up the clientele when planning menus

• A. Consumer

• B. Customer

• C. Food Quality

• D. Satisfy