PRACTICE EXERCISE
The following items will test your grasp of the material covered in this lesson. There is only one
correct answer for each item. When you complete the exercise, check your answer with the
answer key that follows. If you answer any item incorrectly, study again that part of the lesson,
which contains the portion, involved.
1. Mise en Place refers to menu items that:
A.
Must be served hot
B.
Are pre-packaged
C.
Can be prepped in advance
D.
Require special forks or spoons to be eaten with
2. What publication outlines menu development considerations:
A.
AR 638-2
B.
FM 10-23-2
C.
TM 412
D.
AR 30-1
3. The following adds flavor and can give attractiveness to the product:
A.
Sugar
B.
Herbs and spices
C.
Proper temperature
D.
Cornstarch
4. What is a "work plan" used for?
A. Determine time, procedures, and material needed to prepare the items on a menu
B. Determine the best way to out-source ingredients for items that must be cooked in an
oven or microwave
C. Determine how long it will take to clean up after making each item on the menu
D. Determine how many kitchen workers will be on the schedule
QM 6322
2-8
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