Re-Serving Food May 10, 2024 by Brian Klein /14 0 votes, 0 avg 0 Re-Serving Food 1 / 14 What should be done with the food that a guest returns? Serve it to another guest Throw the food out Neither Both Wrong! Thats right! 2 / 14 What should be done with opened but unused portions of condiments that have been served to guests? Throw the food out Serve them again Neither Both Wrong! Thats right! 3 / 14 When re-serving food, do NOT do the following: Do NOT re-serve menu items returned by one guest to another guest Do NOT re-serve uneaten bread or rolls Do NOT re-serve plate garnishes like fruit, pickles, or parsley sprigs Do NOT re-serve condiments that haven’t been kept covered All are correct Wrong! Thats right! Service and kitchen staff should know the rules about re-serving food previously served to another customer 4 / 14 What should be done with any unused plate garnishes (like parsley or pickles) after they have been served to guests? Throw the food out Serve them again Neither Both Wrong! Thats right! 5 / 14 What are the conditions for re-serving condiments or prepackaged foods? Condiments, like bottles of ketchup or mustard, may be reserved if closed between uses Prepackaged food may be reserved if it is unopened, clean, and in good condition Neither Both Wrong! Thats right! 6 / 14 What should be done with served but unused plate garnishess like fruit or pickles after the guests have left? Do NOT re-serve garnishes to another guest Throw out served but unused garnishes Neither Both Wrong! Thats right! 7 / 14 What are some guidelines for re-serving food? Change linens in bread baskets after each guest Do NOT re-serve uneaten bread or rolls to other guests Do NOT re-serve menu items returned by one guest to another guest Do NOT re-serve plate garnishes Do NOT re-serve uncovered condiments All are correct Wrong! Thats right! 8 / 14 When is it acceptable to re-serve condiments to another guest? The condiments are kept in their original containers or containers designed to prevent contamination The condiment containers are kept covered when NOT used by closing the lid or replacing the cap Neither Both Wrong! Thats right! 9 / 14 When is it acceptable to re-serve bottles of ketchup, mustard, or other condiments to another table? When closed between uses When protected from contamination Neither Both Wrong! Thats right! 10 / 14 Which staff should have training that includes the rules about re-serving food? Kitchen staff Service staff (front-house) Neither Both Wrong! Thats right! 11 / 14 What items may be re-served? Condiment packets Washed and wrapped fruit Individually wrapped crackers Unopened packages in good condition Condiments in original containers Condiments in containers designed to prevent cross-contamination Wrong! Thats right! 12 / 14 What is an example of an unopened, prepackaged food item that may be re-served to another guest if it’s still in good condition? Condiment packets Packaged crackers Neither Both Wrong! Thats right! 13 / 14 Condiments that will be re-served to another table must be protected from contamination. How can this be done? Keep the condiments in their original containers Use containers designed to prevent contamination Neither Both Wrong! Thats right! 14 / 14 Any uneaten bread left in bread baskets by guests should be thrown out. What should be done with the basket linens after every guest? Throw the food out Change them Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
