Giữ nóng/lạnh & Phục vụCâu 226 / 320
A caterer will serve a plated dinner at a barn venue with no dishwashing facilities. How should the operation handle service items?
a.Wash dishes in a garden hose station behind the barn
b.Ask guests to keep the same plate all evening
c.Bring enough clean tableware for the full event, or use single-use items, since soiled tableware cannot be properly cleaned on site
d.Wipe used dishes with sanitizer wipes between courses
Giải thích
Without a proper warewashing setup, used tableware cannot be washed, rinsed, and sanitized on site. The caterer must either transport enough clean dishes and utensils for every course or switch to single-use service items.
Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
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- A catering crew arrives at an event and probes the shrimp cocktail from the cold carrier at 44°F. The crew chief knows the shrimp left the commissary at 38°F one hour ago. What is the best course of action?
- A server clears a table and finds unopened, individually wrapped saltine cracker packets next to a half-eaten bowl of chili. What may the server do with the crackers?
- A busser returns an untouched bread basket from a finished table and asks if the rolls can go to the next party since no one seemed to touch them. What should the manager say?
- A taqueria serves each table an open bowl of house salsa with chips. At closing, several bowls come back nearly full. A cook suggests pouring them back into the batch container for tomorrow. What is the correct decision?
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