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2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 1
of 3
9
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
Hearty Omelettes
1.
Big
Stea
k O
mel
ette
A.
½ o
z. li
quid
but
ter
alte
rnat
ive
(LBA
) OR
sal
ad o
il (fo
r m
eat/
veg.
)B.
2
oz. s
liced
mus
hroo
ms
C.
4 oz
. ste
ak s
trip
sD.
4
oz. h
ash
brow
ns
E.
1 oz
. LBA
(for
om
elet
te)
F. 8
oz. o
mel
ette
bat
ter
G.
1 oz
. Den
ver
mix
H
. 2
oz. s
hred
ded
ched
dar
chee
seI.
2 oz
. dic
ed to
mat
oes
J. 2
oz. s
alsa
A.
3 Bu
tterm
ilk p
anca
kes
OR
B.
5 oz
. mix
ed f
ruit
(sea
sona
l)
Panc
akes
:
A.
1 he
apin
g #
100
scoo
p of
w
hipp
ed b
utte
r
Frui
t:
A.
Soup
spoo
nO
R
Plat
ter a
nd U
nder
liner
or V
eget
able
Dis
hon
Und
erlin
er a
nd s
oups
poon
Hearty Omelettes
2.
Cou
ntry
O
mel
ette
A.
4 oz
. has
h br
owns
B.
1
oz. l
iqui
d bu
tter
alte
rnat
ive
(LBA
)C
. 8
oz. o
mel
ette
bat
ter
D.
2 oz
. dic
ed h
am
E.
1 oz
. dic
ed o
nion
F. 2
oz. s
hred
ded
ched
dar
OR
2
slice
s A
mer
ican
che
ese
(cut
di
agon
ally
)G
. 1
#30
sco
op s
our
crea
m
A.
3 Bu
tterm
ilk p
anca
kes
OR
B.
5 oz
. mix
ed f
ruit
(sea
sona
l)
Panc
akes
:
A.
1 he
apin
g #
100
scoo
p of
w
hipp
ed b
utte
r
Frui
t:
A.
Soup
spoo
nO
R
Plat
ter a
nd U
nder
liner
or V
eget
able
Dis
hon
Und
erlin
er a
nd s
oups
poon
Dir
ectio
ns: F
or e
ach
men
u ite
m li
sted
, fi ll
in th
e in
gred
ient
s, a
ccom
pani
ed b
y ite
m(s
), se
rver
gar
nish
(Se
rver
s on
ly),
the
type
of
plat
e an
d a
draw
ing
of
the
prop
er p
latin
g. In
the
Ingr
edie
nts
sect
ion,
Ser
vers
sho
uld
incl
ude
the
port
ions
/wei
ghts
of
only
Ser
ver
prep
item
s (i.
e., h
ouse
sal
ads,
sou
ps, b
ever
ages
, de
sser
ts);
how
ever
, Coo
ks m
ust l
ist a
ll po
rtio
ns/w
eigh
ts e
xcep
t tho
se fo
r be
vera
ges.
Inst
rucc
ione
s: P
ara
cada
opc
ión
del m
enú
men
cion
ado,
esc
riba
los
ingr
edie
ntes
, el a
com
paña
mie
nto,
el a
dorn
o el
tipo
de
plat
o y
dibu
je c
omo
debe
ser
virs
e.
En la
sec
ción
de
Ingr
edie
ntes
, los
Mes
eros
deb
en in
clui
r la
s po
rcio
nes/
peso
s so
lam
ente
par
a lo
s ar
tícul
os q
ue s
on p
repa
rada
s po
r lo
s M
eser
os (
ensa
lada
s ch
icas
, sop
as, b
ebid
as, p
ostr
es),
pero
los
Coc
iner
os d
eben
incl
uir
toda
s la
s po
rcio
nes/
peso
s en
la li
sta
exce
pto
por
las
bebi
das.
Nam
e/N
obre
: ___
____
____
____
____
____
____
____
____
____
____
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 2
of 3
9
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
Hearty Omelettes
3.
Hea
rty
Ham
&
Che
ese
Om
elet
te
A.
½ o
z. li
quid
but
ter
alte
rnat
ive
(LBA
)B.
8
oz. o
mel
ette
bat
ter
C.
4 oz
. dic
ed h
amD.
2
oz. r
ich
chee
se s
auce
E.
2 oz
. shr
edde
d ch
eese
ble
nd
A.
3 Bu
tterm
ilk p
anca
kes
OR
B.
5 oz
. mix
ed f
ruit
(sea
sona
l)
Panc
akes
:
A.
1 he
apin
g #
100
scoo
p of
w
hipp
ed b
utte
r
Frui
t:
A.
Soup
spoo
nO
R
Plat
ter a
nd U
nder
liner
or V
eget
able
Dis
hon
Und
erlin
er a
nd s
oups
poon
Hearty Omelettes
4.
Baco
n Te
mpt
atio
n O
mel
ette
A.
½ o
z. li
quid
but
ter
alte
rnat
ive
(LBA
)B.
8
oz. o
mel
ette
bat
ter
C.
6 ba
con
strip
s (½
" pi
eces
) D.
2
oz. r
ich
chee
se s
auce
E.
2 oz
. shr
edde
d ch
eese
ble
ndF.
1 oz
. dic
ed to
mat
oes
A.
3 Bu
tterm
ilk p
anca
kes
OR
B.
5 oz
. mix
ed f
ruit
(sea
sona
l)
Panc
akes
:
A.
1 he
apin
g #
100
scoo
p of
w
hipp
ed b
utte
r
Frui
t:
A.
Soup
spoo
nO
R
Plat
ter a
nd U
nder
liner
or V
eget
able
Dis
hon
Und
erlin
er a
nd s
oups
poon
Hearty Omelettes
5.
Spin
ach
&
Mus
hroo
m
Om
elet
te
A.
½ o
z. li
quid
but
ter
alte
rnat
ive
(LBA
) OR
sal
ad o
il (fo
r ve
geta
bles
)B.
2
oz. s
liced
mus
hroo
ms
C.
4-5
shak
es r
ed p
otat
o se
ason
ing
D.
1 oz
. LBA
(for
om
elet
te)
E.
8 oz
. om
elet
te b
atte
rF.
1 oz
. dic
ed o
nion
sG
. 2
oz. s
pina
ch le
aves
H
. 2
slice
s Sw
iss c
hees
e (c
ut d
iago
nally
in h
alf)
I. 2
oz. h
olla
ndai
se s
auce
J. 1
oz. d
iced
tom
atoe
s
A.
3 Bu
tterm
ilk p
anca
kes
OR
B.
5 oz
. mix
ed f
ruit
(sea
sona
l)
Panc
akes
:
A.
1 he
apin
g #
100
scoo
p of
w
hipp
ed b
utte
r
Frui
t:
A.
Soup
spoo
nO
R
Plat
ter a
nd U
nder
liner
or V
eget
able
Dis
hon
Und
erlin
er a
nd s
oups
poon
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 3
of 3
9
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
Hearty Omelettes
6.
Col
orad
o O
mel
ette
A.
2 oz
. sea
sone
d po
t roa
st,
shre
dded
B.
2 po
rk s
ausa
ge li
nks
(½"
piec
es)
C.
1 oz
. liq
uid
butte
r al
tern
ativ
e (L
BA)
D.
8 oz
. om
elet
te b
atte
rE.
2
baco
n st
rips
(½"
piec
es)
F. 1
oz. D
enve
r m
ix
G.
1 oz
. dic
ed h
am
H.
2 oz
. shr
edde
d ch
edda
r ch
eese
I. 2
oz. s
alsa
A.
3 Bu
tterm
ilk p
anca
kes
OR
B.
5 oz
. mix
ed f
ruit
(sea
sona
l)
Panc
akes
:
A.
1 he
apin
g #
100
scoo
p of
w
hipp
ed b
utte
r
Frui
t:
A.
Soup
spoo
nO
R
Plat
ter a
nd U
nder
liner
or V
eget
able
Dis
hon
Und
erlin
er a
nd s
oups
poon
Hearty Omelettes
7. G
arde
n O
mel
ette
A.
½ o
z. li
quid
but
ter
alte
rnat
ive
(LBA
) OR
sal
ad o
il (fo
r m
ushr
oom
s)B.
2
oz. s
liced
mus
hroo
ms
C.
1 oz
. LBA
(for
om
elet
te)
D.
8 oz
. om
elet
te b
atte
rE.
1
oz. D
enve
r m
ix
F. 2
oz. s
hred
ded
ched
dar
chee
seG
. 2
oz. d
iced
tom
atoe
s
A.
3 Bu
tterm
ilk p
anca
kes
OR
B.
5 oz
. mix
ed f
ruit
(sea
sona
l)
Panc
akes
:
A.
1 he
apin
g #
100
scoo
p of
w
hipp
ed b
utte
r
Frui
t:
A.
Soup
spoo
nO
R
Plat
ter a
nd U
nder
liner
or V
eget
able
Dis
hon
Und
erlin
er a
nd s
oups
poon
Hearty Omelettes
8.
Chi
cken
Faj
ita
Om
elet
teA
. ½
oz.
liqu
id b
utte
r al
tern
ativ
e (L
BA) O
R s
alad
oil
(for
chic
ken)
B.
6 oz
. chi
cken
bre
ast s
trip
s, th
awed
C.
4-5
shak
es o
f fa
jita
seas
onin
gD.
1
oz. L
BA (f
or o
mel
ette
)E.
8
oz. o
mel
ette
bat
ter
F. 1
oz. D
enve
r m
ix
G.
2 oz
. shr
edde
d ch
eese
ble
ndH
. 2
oz. s
alsa
I. 1
#30
sco
op s
our
crea
m
A.
3 Bu
tterm
ilk p
anca
kes
OR
B.
5 oz
. mix
ed f
ruit
(sea
sona
l)
Panc
akes
:
A.
1 he
apin
g #
100
scoo
p of
w
hipp
ed b
utte
r
Frui
t:
A.
Soup
spoo
nO
R
Plat
ter a
nd U
nder
liner
or V
eget
able
Dis
hon
Und
erlin
er a
nd s
oups
poon
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 4
of 3
9
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
Hearty Omelettes
9.
Cre
ate
Your
O
wn
Om
elet
teA
. ½
OR
1 o
z. li
quid
but
ter
alte
rnat
ive
(LBA
)B.
8
oz. o
mel
ette
bat
ter
C.
Cho
ice
of c
hees
e
Gue
st c
hoic
e of
ingr
edie
nts:
A.
2 ba
con
strip
s (c
ut in
½"
piec
es)
B.
1 oz
. Den
ver
mix
C.
1 oz
. dic
ed h
amD.
2
oz. f
resh
spi
nach
E.
1 oz
. dic
ed g
reen
pep
pers
F. 1
oz. d
iced
oni
ons
G.
2 oz
. por
k sa
usag
e lin
ks (d
iced
)H
. 2
oz. s
hred
ded
chee
se
I. 2
oz. s
liced
mus
hroo
ms
J. 2
oz. d
iced
tom
atoe
s K.
1
oz. o
ven-
roas
ted
tom
atoe
s, dr
aine
d L.
2
slice
s ch
eese
, cut
dia
gona
lly
A.
3 Bu
tterm
ilk p
anca
kes
OR
B.
5 oz
. mix
ed f
ruit
(sea
sona
l)
Panc
akes
:
A.
1 he
apin
g #
100
scoo
p of
w
hipp
ed b
utte
r
Frui
t:
A.
Soup
spoo
n
OR
Plat
ter a
nd U
nder
liner
or V
eget
able
Dis
hon
Und
erlin
er a
nd s
oups
poon
Hearty Omelettes
10. S
IMPL
E &
FI
T Sp
inac
h,
Mus
hroo
m, &
To
mat
o O
mel
ette
A.
6 pu
mps
Pam
® s
pray
B.
1 oz
. dic
ed o
nion
sC
. 2
oz. s
liced
mus
hroo
ms
D.
3 sh
akes
red
pot
ato
seas
onin
gE.
6
oz. e
gg s
ubst
itute
F.
2 oz
. spi
nach
leav
esG
. 1
slice
Sw
iss c
hees
eH
. 1
oz. d
iced
tom
atoe
sI.
5 oz
. mix
ed f
ruit
(sea
sona
l)
A.
N/A
A.
N/A
Serv
ice
Plat
e wi
th
Vege
tabl
e Di
sh
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 5
of 3
9
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
Hearty Omelettes
11. S
IMPL
E &
FIT
Tu
rkey
Bac
on
Om
elet
te
A.
3 st
rips
turk
ey b
acon
(½"
piec
es)
B.
3 pu
mps
Pam
® s
pray
C.
6 oz
. egg
sub
stitu
te
D.
2 sli
ces
Swiss
che
ese
E.
5 oz
. mix
ed f
ruit
(sea
sona
l)
A.
N/A
A.
N/A
Serv
ice
Plat
e wi
th
Vege
tabl
e Di
sh
Hearty Omelettes
12. S
IMPL
E &
FI
T Ve
ggie
O
mel
ette
A.
6 pu
mps
Pam
® s
pray
B.
2 oz
. slic
ed m
ushr
oom
sC
. 2
oz. D
enve
r m
ixD.
6
oz. e
gg s
ubst
itute
E.
1
oz. o
ven
roas
ted
tom
atoe
sF.
5 oz
. mix
ed f
ruit
(sea
sona
l)
A.
N/A
A.
N/A
Serv
ice
Plat
e wi
th
Vege
tabl
e Di
sh
Breakfast Combinations
13. B
reak
fast
Sa
mpl
erA
. 4
oz. h
ash
brow
ns
B.
2 po
rk s
ausa
ge li
nks
C.
2, 1
oz.
ham
qua
rter
sD.
2
eggs
, any
sty
le
E.
2 ba
con
strip
s
A.
2 Bu
tterm
ilk p
anca
kes
Panc
akes
:
A.
1 he
apin
g #
100
scoo
p of
w
hipp
ed b
utte
r
Plat
ter a
nd U
nder
liner
Breakfast Combinations
14. T
-Bon
e St
eak
& E
ggs
A.
½ o
z. li
quid
but
ter
alte
rnat
ive
(LBA
) OR
sal
ad o
ilB.
12
oz.
OR
16
oz. T
-bon
e st
eak,
th
awed
C.
3 eg
gs, a
ny s
tyle
A.
3 Bu
tterm
ilk p
anca
kes
Egg
Plat
e:
A.
Stea
k kn
ife
Panc
akes
:
A.
1 he
apin
g #
100
scoo
p of
w
hipp
ed b
utte
r
Plat
ter a
nd U
nder
liner
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 6
of 3
9
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
Breakfast Combinations
15. S
irloi
n Ti
ps &
Eg
gsA
. 4
oz. h
ash
brow
ns
B.
½ o
z. s
alad
oil
(for
sirlo
in ti
ps)
C.
8 oz
. sirl
oin
tips,
thaw
edD.
½
oz.
LBA
OR
sal
ad o
il (fo
r ve
geta
bles
)E.
1
oz. s
liced
yel
low
oni
ons
(1/8
" ha
lf-m
oons
)F.
2 oz
. slic
ed m
ushr
oom
sG
. 4-
5 sh
akes
red
pot
ato
seas
onin
gH
. 2
eggs
, any
sty
le
A.
2 Bu
tterm
ilk p
anca
kes
Panc
akes
:
A.
1 he
apin
g #
100
scoo
p of
w
hipp
ed b
utte
r
Plat
ter a
nd U
nder
liner
Breakfast Combinations
16. C
ount
ry (o
r C
hick
en) F
ried
Stea
k &
Egg
s
A.
8 oz
. cou
ntry
frie
d st
eak
(CFS
), fr
ozen
B.
4 oz
. cou
ntry
gra
vy O
R
saus
age
grav
yC
. 2
eggs
, any
sty
le
D.
4 oz
. has
h br
owns
A.
2 Bu
tterm
ilk p
anca
kes
Egg
Plat
e:
A.
Stea
k kn
ife
Panc
akes
:
A.
1 he
apin
g #
100
scoo
p of
w
hipp
ed b
utte
r
Plat
ter a
nd U
nder
liner
Breakfast Combinations
17. S
mok
ehou
se
Com
boA
. 4
oz. h
ash
brow
ns
B.
2 sm
oked
sau
sage
link
sC
. 2
eggs
, any
sty
le
A.
2 Bu
tterm
ilk p
anca
kes
Panc
akes
:
A.
1 he
apin
g #
100
scoo
p of
w
hipp
ed b
utte
r
Plat
ter a
nd U
nder
liner
Breakfast Combinations
18. B
iscui
ts &
Gra
vy
Com
boA
. 4
oz. h
ash
brow
ns
B.
4 po
rk s
ausa
ge li
nks
C.
2 eg
gs, a
ny s
tyle
D.
2
bisc
uits
E.
4
oz. c
ount
ry g
ravy
OR
sa
usag
e gr
avy
A.
N/A
A.
N/A
Serv
ice
Plat
e an
d pl
atte
r
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 7
of 3
9
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
Breakfast Combinations
19. S
plit
Dec
ision
Br
eakf
ast
A.
½ o
z. li
quid
but
ter
alte
rnat
ive
(LBA
) OR
sal
ad o
il (fo
r Fr
ench
to
ast)
B.
1 sli
ce T
exas
toas
t OR
egg
br
ead
C.
Fren
ch to
ast b
atte
rD.
2
pork
sau
sage
link
s
E.
2 ba
con
strip
s F.
2 eg
gs, a
ny s
tyle
A.
2 Bu
tterm
ilk p
anca
kes
Panc
akes
:
A.
1 he
apin
g #
100
scoo
p of
w
hipp
ed b
utte
r
Fren
ch to
ast:
A.
Pow
dere
d su
gar
B.
1 he
apin
g #
100
scoo
p of
w
hipp
ed b
utte
rPl
atte
r and
Und
erlin
er
Breakfast Combinations
20. Q
uick
Tw
o-Eg
g Br
eakf
ast
A.
4 oz
. has
h br
owns
B.
2
pork
sau
sage
link
s O
R 2
ba
con
strip
s C
. 2
eggs
, any
sty
le
A.
2 pi
eces
of
toas
t (4
tria
ngle
s), b
utte
red
Toas
t:
A.
2 p/
c ja
m o
r je
lly
Plat
ter a
nd U
nder
liner
Breakfast Combinations
21. S
IMPL
E &
Fi
t Tw
o-Eg
g Br
eakf
ast
A.
3 pu
mps
Pam
® s
pray
B.
4 oz
. egg
sub
stitu
te
C.
2 tu
rkey
bac
on s
trip
s D.
5
oz. m
ixed
fru
it (s
easo
nal)
A.
2 sli
ces
dry
who
le
whe
at to
ast
A.
N/A
Plat
ter a
nd U
nder
liner
French Toast, Waffl es & Sweet Crepes
22. C
reat
e Yo
ur
Ow
n (C
YO) V
iva
La F
renc
h To
ast
Com
bo
A.
4 oz
. has
h br
owns
B.
2
baco
n st
rips
OR
2 p
ork
saus
age
links
C.
2 eg
gs, a
ny s
tyle
A.
2 sli
ces
gues
t’s c
hoic
e of
Fre
nch
toas
tFr
ench
Toa
st:
A.
Varie
s
Plat
ter a
nd U
nder
liner
or S
ervic
e Pl
ate
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 8
of 3
9
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
French Toast, Waffl es & Sweet Crepes
23. S
tuff
ed F
renc
h To
ast C
ombo
A.
4 oz
. has
h br
owns
B.
½
oz.
liqu
id b
utte
r al
tern
ativ
e (L
BA) O
R s
alad
oil
C.
1 st
uffe
d Fr
ench
toas
t tria
ngle
to
pped
with
stra
wbe
rrie
s or
ch
oice
of
frui
t top
ping
D.
Fren
ch to
ast b
atte
rE.
2
baco
n st
rips
OR
2 p
ork
saus
age
links
F. 2
eggs
, any
sty
le
A.
N/A
Stuf
fed
Fren
ch T
oast
:
A.
Pow
dere
d su
gar
B.
Rose
tte o
f w
hipp
ed
topp
ing
Plat
ter a
nd U
nder
liner
French Toast, Waffl es & Sweet Crepes
24. S
traw
berr
y Ba
nana
Fre
nch
Toas
t
Full
Ord
er
A.
½ o
z. li
quid
but
ter
alte
rnat
ive
(LBA
) OR
sal
ad o
ilB.
3
slice
s te
xas
toas
t OR
egg
br
ead
C.
Fren
ch to
ast b
atte
rD.
2
(1½
oz.
) spo
odle
s st
raw
berr
ies
in g
laze
E.
10 b
anan
a sli
ces
(¼"
thic
k)Si
de O
rder
A.
½ o
z. li
quid
but
ter
alte
rnat
ive
(LBA
) OR
sal
ad o
ilB.
2
slice
s te
xas
toas
t OR
egg
br
ead
C.
Fren
ch to
ast b
atte
rD.
1
(1½
oz.
) spo
odle
s st
raw
berr
ies
in g
laze
E.
5 ba
nana
slic
es (¼
" th
ick)
A.
N/A
A.
Rose
tte o
f w
hipp
ed
topp
ing
B.
Pow
dere
d su
gar
Full
Ord
er P
latt
er o
r Sid
e O
rder
Ser
vice
Plat
e
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 9
of 3
9
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
French Toast, Waffl es & Sweet Crepes
25. S
IMPL
E &
FIT
W
hole
Whe
at
Fren
ch T
oast
C
ombo
Full
Ord
er
A.
6 pu
mps
Pam
® s
pray
B.
4 oz
. egg
sub
stitu
te
C.
2 tu
rkey
bac
on s
trip
s D.
2
slice
s w
hole
whe
at b
read
E.
Fren
ch to
ast b
atte
rF.
10 b
anan
a sli
ces
(¼"
thic
k)
Side
Ord
er
A.
2 sli
ces
who
le w
heat
bre
adB.
Fr
ench
toas
t bat
ter
C.
10 b
anan
a sli
ces
(¼"
thic
k)
A.
N/A
A.
N/A
Full
Ord
er P
latt
er o
r Sid
e O
rder
Se
rvic
e Pl
ate
French Toast, Waffl es & Sweet Crepes
26. C
INN
-A-S
TAC
K Fr
ench
Toa
stFu
ll O
rder
A.
Fren
ch to
ast b
atte
rB.
½
oz.
liqu
id b
utte
r al
tern
ativ
e O
R s
alad
oil
C.
3 sli
ces
Texa
s to
ast o
r eg
g br
ead
D.
1½ o
z. c
inna
mon
roll
fi llin
g
Side
Ord
er
A.
Fren
ch to
ast b
atte
r B.
½
oz.
liqu
id b
utte
r al
tern
ativ
e O
R s
alad
oil
C.
2 sli
ces
Texa
s to
ast o
r eg
g br
ead
D.
1 oz
. cin
nam
on ro
ll fi l
ling
A.
N/A
A.
½ o
z. c
ream
che
ese
icin
g (z
igza
g)B.
Ro
sette
of
whi
pped
to
ppin
g
Full
Ord
er S
ervic
e Pl
ate
or S
ide
Ord
er
Unde
rline
r
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 1
0 of
39
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
French Toast, Waffl es & Sweet Crepes
27. F
renc
h To
ast
Full
Ord
er
A.
½ o
z. li
quid
but
ter
alte
rnat
ive
(LBA
) OR
sal
ad o
ilB.
3
slice
s Te
xas
toas
t OR
egg
br
ead
C.
Fren
ch to
ast b
atte
r
Side
Ord
er
A.
½ o
z. li
quid
but
ter
alte
rnat
ive
(LBA
) OR
sal
ad o
ilB.
2
slice
s Te
xas
toas
t OR
egg
br
ead
C.
Fren
ch to
ast b
atte
r
A.
N/A
A.
1 he
apin
g #
100
scoo
p of
w
hipp
ed b
utte
r
B.
Pow
dere
d su
gar
Full
Ord
er P
latt
er o
r Sid
e O
rder
Se
rvic
e Pl
ate
French Toast, Waffl es & Sweet Crepes
28. B
elgi
an W
affl e
C
ombo
A.
6 oz
. gol
den
Belg
ian
waf
fl e
batte
rB.
2
fi nish
ed b
acon
str
ips
OR
2
saus
age
links
C.
2 eg
gs, a
ny s
tyle
A.
N/A
A.
1 he
apin
g #
100
scoo
p of
w
hipp
ed b
utte
r
Plat
ter
French Toast, Waffl es & Sweet Crepes
29. B
elgi
an W
affl e
A.
6 oz
. de
gold
en B
elgi
an w
affl e
ba
tter
A.
N/A
A.
1 he
apin
g #
100
scoo
p of
w
hipp
ed b
utte
r
Serv
ice
Plat
e
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 1
1 of
39
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
French Toast, Waffl es & Sweet Crepes
30. I
nter
natio
nal
Cre
pe P
assp
ort
A.
2 po
rk s
ausa
ge li
nks
B.
2 ba
con
strip
s
C.
2 eg
gs, a
ny s
tyle
A.
Seas
onal
Fre
sh F
ruit
Cre
peO
R
B.
Swed
ish C
repe
sO
R
C.
Stra
wbe
rry
Bana
na
Dan
ish F
ruit
Cre
pe
Side
Ord
er
A.
App
ropr
iate
gar
nish
bas
ed
on s
ide
sele
cted
by
gues
t
Serv
ice
Plat
e an
d ap
prop
riate
pla
te fo
r gu
est
choi
ce o
f cre
pes.
French Toast, Waffl es & Sweet Crepes
31. S
traw
berr
y Ba
nana
Dan
ish
Frui
t Cre
pes
Full
Ord
er
A.
2 eg
g ba
tter
panc
akes
(cre
pes)
B.
4
oz. s
wee
t cre
am c
hees
e fi l
ling
C.
4 sp
oodl
es S
traw
berr
ies
in
glaz
eD.
8
bana
na s
lices
(¼"
thic
k)
Side
Ord
er
A.
1 eg
g ba
tter
panc
ake
(cre
pe)
B.
2 oz
. sw
eet c
ream
che
ese
fi llin
gC
. 2
spoo
dles
Stra
wbe
rrie
s in
gl
aze
D.
5 ba
nana
slic
es (¼
" th
ick)
A.
N/A
A.
Rose
tte o
f w
hipp
ed
topp
ing
B.
Pow
dere
d su
gar
Full
Ord
er P
latt
er o
r Sid
e O
rder
Se
rvic
e Pl
ate
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 1
2 of
39
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
French Toast, Waffl es & Sweet Crepes
32. S
wed
ish C
repe
sFu
ll O
rder
A.
4 eg
g ba
tter
panc
akes
(cre
pes)
B.
1
#70
sco
op o
f lin
gonb
erry
bu
tter
C.
1 #
70 s
coop
of
lingo
nber
ries
Side
Ord
er
A.
2 eg
g ba
tter
panc
akes
(cre
pes)
B.
1
#70
sco
op o
f lin
gonb
erry
bu
tter
C.
1 #
70 s
coop
of
lingo
nber
ries
A.
N/A
A.
Pow
dere
d su
gar
Full
Ord
er P
latt
er o
r Sid
e O
rder
Un
derli
ner
French Toast, Waffl es & Sweet Crepes
33. S
IMPL
E &
FIT
Se
ason
al F
resh
Fr
uit C
repe
s
Full
Ord
er
A.
2 eg
g ba
tter
panc
akes
(cre
pes)
B.
1
stra
wbe
rry
yogu
rt tu
be
C.
5 oz
. mix
ed f
ruit
(sea
sona
l)D.
5
bana
na s
lices
(¼"
thic
k)E.
1
leve
l # 3
0 sc
oop
hone
y gr
anol
a (½
oz.
)Si
de O
rder
A.
1 eg
g ba
tter
panc
ake
(cre
pe)
B.
1 st
raw
berr
y yo
gurt
tube
C.
5 oz
. mix
ed f
ruit
(sea
sona
l)D.
5
bana
na s
lices
(¼"
thic
k)E.
1
leve
l # 3
0 sc
oop
hone
y gr
anol
a (½
oz.
)
A.
N/A
A.
N/A
Full
Ord
er S
ervic
e Pl
ate
or S
ide
Ord
er
Unde
rline
r
World Famous Pancake Combos
34. P
ick-
A-P
anca
ke
Com
boA
. 4
oz. h
ash
brow
ns
B.
2 eg
gs, a
ny s
tyle
C
. 2
baco
n st
rips
OR
2 p
ork
saus
age
links
A.
Any
two
Fam
ous
Panc
akes
Panc
akes
:
A.
App
ropr
iate
gar
nish
bas
ed
on g
uest
’s ch
oice
of
side
Plat
ter a
nd U
nder
liner
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 1
3 of
39
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
World Famous Pancake Combos
35. P
anca
ke P
latte
rA
. 4
baco
n st
rips
or 4
sau
sage
lin
ks
B.
3 Bu
tterm
ilk p
anca
kes
A.
N/A
A.
1 he
apin
g #
100
scoo
p of
w
hipp
ed b
utte
r
Serv
ice
Plat
e
World Famous Pancake Combos
36. R
ooty
Too
ty
Fres
h ‘N
Fru
ityA
. 2
pork
sau
sage
link
sB.
2
eggs
, any
sty
le
C.
2 ba
con
strip
s
A.
2 Bu
tterm
ilk p
anca
kes
with
fru
it to
ppin
g or
2
doub
le b
lueb
erry
pa
ncak
es
Panc
akes
:
A.
Rose
tte o
f w
hipp
ed
topp
ing
Serv
ice
Plat
e an
d Un
derli
ner
World Famous Pancake Combos
37.
SIM
PLE
& F
IT
Blue
berr
y H
arve
st G
rain
‘N
Nut
®
A.
2 H
arve
st G
rain
‘N N
ut
panc
akes
B.
20
IQF
blue
berr
ies
C.
8 ba
nana
slic
es (¼
" th
ick)
D.
3 pu
mps
Pam
® s
pray
E.
4 oz
. egg
sub
stitu
te
A.
N/A
A.
N/A
Plat
ter
World Famous Pancake Combos
38. T
wo
x Tw
o x
Two
A.
2 eg
gs, a
ny s
tyle
B.
2 ba
con
strip
s or
2 s
ausa
ge
links
C.
2 Bu
tterm
ilk p
anca
kes
A.
N/A
A.
1 he
apin
g #
100
scoo
p of
whi
pped
but
ter
on
panc
akes
Plat
ter
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 1
4 of
39
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
World Famous Pancake Combos
39. S
IMPL
E &
FIT
Tw
o X
Two
X Tw
o
A.
3 pu
mps
Pam
® s
pray
B.
4 oz
. egg
sub
stitu
teC
. 2
turk
ey b
acon
str
ips
D.
2 Bu
tterm
ilk p
anca
kes
A.
N/A
A.
N/A
Plat
ter
World Famous Pancake Combos
40. T
hree
Egg
s &
Pa
ncak
esA
. 3
eggs
, any
sty
le
B.
4 ba
con
strip
s or
4 s
ausa
ge
links
or
4 tu
rkey
bac
on s
trip
s
A.
3 Bu
tterm
ilk p
anca
kes
Panc
akes
:
A.
1 #
70 s
coop
of
whi
pped
but
ter
Plat
ter a
nd U
nder
liner
Pancake Flavors
41. D
oubl
e Bl
uebe
rry
Panc
akes
Full
Ord
er
A.
4 Bu
tterm
ilk p
anca
kes
B.
40 IQ
F bl
uebe
rrie
sC
. 1
(1½
oz.
) lad
le b
lueb
erry
co
mpo
teSi
de O
rder
A.
2 Bu
tterm
ilk p
anca
kes
B.
20 IQ
F bl
uebe
rrie
sC
. 1
(1½
oz.
) lad
le b
lueb
erry
co
mpo
te
A.
N/A
A.
Rose
tte o
f w
hipp
ed to
ppin
g
Full
Ord
er S
ervic
e Pl
ate
or S
ide
Ord
er
Unde
rline
r
Pancake Flavors
42. C
inn-
A-S
tack
Pa
ncak
esFu
ll O
rder
A.
4 Bu
tterm
ilk p
anca
kes
B.
2 oz
. cin
nam
on ro
ll fi l
ling
Side
Ord
er
A.
2 Bu
tterm
ilk p
anca
kes
B.
1 oz
. cin
nam
on ro
ll fi l
ling
A.
N/A
A.
½ o
z. c
ream
che
ese
icin
g (z
igza
g)B.
Ro
sette
of
whi
pped
to
ppin
g
Full
Ord
er S
ervic
e Pl
ate
or S
ide
Ord
er
Unde
rline
r
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 1
5 of
39
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
Pancake Flavors
43. C
hoco
late
C
hoco
late
Chi
p Pa
ncak
es
Full
Ord
er
A.
4 C
hoco
late
pan
cake
s O
R 4
Bu
tterm
ilk p
anca
kes
B.
40 C
hoco
late
Chi
ps
Side
Ord
er
A.
2 C
hoco
late
pan
cake
s O
R 2
Bu
tterm
ilk p
anca
kes
B.
20 C
hoco
late
Chi
ps
A.
N/A
A.
Pow
dere
d su
gar
B.
10 c
hoco
late
chi
psC
. Ro
sette
of
whi
pped
to
ppin
g
Full
Ord
er S
ervic
e Pl
ate
or S
ide
Ord
er
Unde
rline
r
Pancake Flavors
44. N
ew Y
ork
Che
esec
ake
Panc
akes
Full
Ord
er
A.
4 Bu
tterm
ilk p
anca
kes
B.
56 N
ew Y
ork
Che
esec
ake
piec
es, f
roze
nC
. 1
(1½
oz.
) spo
odle
st
raw
berr
ies
in g
laze
Side
Ord
er
A.
2 Bu
tterm
ilk p
anca
kes
B.
28 N
ew Y
ork
Che
esec
ake
piec
es, f
roze
nC
. 1
(1½
oz.
) spo
odle
st
raw
berr
ies
in g
laze
A.
N/A
A.
Pow
dere
d su
gar
B.
Rose
tte o
f w
hipp
ed
topp
ing
Full
Ord
er S
ervic
e Pl
ate
or S
ide
Ord
er
Unde
rline
r
Pancake Flavors
45. S
traw
berr
y Ba
nana
Pa
ncak
es
Full
Ord
er
A.
4 Bu
tterm
ilk p
anca
kes
B.
1 (1
½ o
z.) s
pood
le
stra
wbe
rrie
s in
gla
ze
C.
25 b
anan
a sli
ces
(¼"
thic
k)Si
de O
rder
A.
2 Bu
tterm
ilk p
anca
kes
B.
1 (1
½ o
z.) s
pood
le
stra
wbe
rrie
s in
gla
zeC
. 15
ban
ana
slice
s (¼
" th
ick)
A.
N/A
A.
Rose
tte o
f w
hipp
ed
topp
ing
Full
Ord
er S
ervic
e Pl
ate
or S
ide
Ord
er
Unde
rline
r
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 1
6 of
39
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
Pancake Flavors
46. H
arve
st G
rain
‘N
Nut
® P
anca
kes
A.
Full
Ord
er: 4
Har
vest
Gra
in ‘N
N
ut P
anca
kes
B.
Side
Ord
er: 2
Har
vest
Gra
in ‘N
N
ut P
anca
kes
A.
N/A
A.
1 he
apin
g #
100
scoo
p of
w
hipp
ed b
utte
r
Full
Ord
er S
ervic
e Pl
ate
or S
ide
Ord
er
Unde
rline
r
Pancake Flavors
47. O
rigin
al
Butte
rmilk
Pa
ncak
es
A.
Full
Stac
k -
5 pa
ncak
es
B.
Shor
t Sta
ck -
3 p
anca
kes
C.
Butte
rsid
e -
3 pa
ncak
es
D.
Shor
t/Sp
ecia
l Sid
e -
2 pa
ncak
es
E.
Silv
er D
olla
r -
5, 2
¾"
± ¼
" pa
ncak
es
A.
N/A
A.
1 he
apin
g #
100
scoo
p of
w
hipp
ed b
utte
r
Shor
t St
ack:
Se
rvic
e Pl
ate
Shor
t/Sp
ecia
l Si
de: U
nder
liner
Butt
ersi
de:
Unde
rline
rFu
ll St
ack:
Se
rvic
e Pl
ate Si
lver F
ive:
Serv
ice
Plat
e
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 1
7 of
39
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
Savory Crepes
48. G
arde
n St
uffe
d C
repe
sA
. ½
oz.
liqu
id b
utte
r al
tern
ativ
e (L
BA) O
R s
alad
oil
B.
1 oz
. dic
ed o
nion
sC
. 2
oz. s
liced
mus
hroo
ms
D.
2 oz
. spi
nach
leav
esE.
3
shak
es r
ed p
otat
o se
ason
ing
F. 4
oz. p
aste
uriz
ed e
ggs
G.
2 eg
g ba
tter
panc
akes
(cre
pes)
H
. 2
slice
s Sw
iss c
hees
e (c
ut
diag
onal
ly in
hal
f)I.
2 oz
. hol
land
aise
sau
ceJ.
1 oz
. dic
ed to
mat
oes
A.
N/A
A.
N/A
Plat
ter
Savory Crepes
49. C
hick
en
Flor
entin
e C
repe
s
A.
½ o
z. li
quid
but
ter
alte
rnat
ive
(LBA
) OR
sal
ad o
ilB.
6
oz. c
hick
en b
reas
t str
ips,
thaw
edC
. 1
oz. d
iced
oni
ons
D.
2 oz
. slic
ed m
ushr
oom
sE.
5
shak
es r
ed p
otat
o se
ason
ing
F. 2
oz. s
pina
ch le
aves
G.
2 eg
g ba
tter
panc
akes
(cre
pes)
H
. 2
slice
s Sw
iss c
hees
e (c
ut
diag
onal
ly in
hal
f)I.
2 oz
. hol
land
aise
sau
ce
A.
N/A
A.
N/A
Plat
ter
Take Two Combos
50. T
ake
Two
Com
bos
Gue
st’s
choi
ce o
f 2
of th
e fo
llow
ing:
A.
½ D
oubl
e BL
T Sa
ndw
ich
B.
½ P
ot R
oast
Mel
t San
dwic
h
C.
½ T
urke
y Sa
ndw
ich
D.
5 oz
. Mix
ed f
ruit
(sea
sona
l)
E.
1 sid
e C
aesa
r sa
lad
F. 1
hous
e sa
lad
G.
8 oz
. Loa
ded
Pota
to &
Bac
on
Soup
H.
8 oz
. Sou
p of
the
Day
A.
Sand
wic
hes:
1 di
ll pi
ckle
spe
arSo
ups
A.
Soup
spoo
n
B.
2 cr
acke
r pa
ckag
es
Ser
vice
Pla
teS
oup
Bowl
on
Ser
vice
Pla
te
Sou
p Bo
wlVe
geta
ble
Dish
on
Und
erlin
er
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 1
8 of
39
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
Signature Soups
51. L
oade
d Po
tato
&
Bac
on S
oup
A.
8 oz
. Loa
ded
Pota
to &
Bac
on
Soup
B.
½ o
z. s
hred
ded
ched
dar
chee
seC
. ½
#30
sco
op s
our
crea
m
A.
N/A
A.
2 cr
acke
r pa
ckag
es
B.
Soup
spoo
n
Soup
Bow
l on
Ser
vice
Pla
te
Signature Soups
52. S
oup
of th
e D
ayA
. 8
oz. g
uest
’s ch
oice
of
soup
A.
N/A
A.
2 pa
cket
s cr
acke
rs
B.
Soup
spoo
n
Soup
Bow
l on
Ser
vice
Pla
te
Sandwiches & Burgers
53. P
hilly
Che
ese
Stea
k Su
per
Stac
ker
A.
½ o
z. li
quid
but
ter
alte
rnat
ive
(LBA
) OR
sal
ad o
il (fo
r ve
geta
bles
)B.
2
oz. s
liced
yel
low
oni
ons
(1/8
" ha
lf-m
oons
)C
. 4-
5 sh
akes
of
red
pota
to
seas
onin
gD.
½
oz.
sal
ad o
il (fo
r m
eat)
E.
6 oz
. Phi
lly s
teak
mea
t, rib
eye
, th
awed
F. 6"
hoa
gie
roll
G.
2 sli
ces
Am
eric
an c
hees
eH
. 1
dill
pick
le s
pear
I. Se
ason
ed F
renc
h fr
ies
OR
on
ion
rings
OR
mix
ed f
ruit
(sea
sona
l) O
R s
oup
OR
sala
d
A.
N/A
A.
Stea
k kn
ife
Plat
ter
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 1
9 of
39
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
Sandwiches & Burgers
54. T
urke
y &
Bac
on
Clu
b Sa
ndw
ich
A.
6" h
oagi
e ro
llB.
1
oz. m
ayon
naise
C.
2 gr
een
leaf
lettu
ce le
aves
D.
4
slice
s sli
ced
turk
ey (4
oz.
)E.
1
slice
che
ddar
che
ese
F. 2
tom
ato
slice
sG
. 2
baco
n st
rips
H.
1 di
ll pi
ckle
spe
arI.
Seas
oned
Fre
nch
frie
s O
R
onio
n rin
gs O
R m
ixed
fru
it (s
easo
nal)
OR
sou
p O
R sa
lad
A.
N/A
A.
Stea
k kn
ife
Plat
ter
Sandwiches & Burgers
55. D
oubl
e BL
TA
. 3
slice
s w
hite
bre
ad, t
oast
edB.
1
oz. m
ayon
naise
C.
6 ba
con
strip
s D.
2
gree
n le
af le
ttuce
leav
esE.
2
tom
ato
slice
sF.
1 di
ll pi
ckle
spe
arG
. Se
ason
ed F
renc
h fr
ies
OR
on
ion
rings
OR
mix
ed f
ruit
(sea
sona
l) O
R s
oup
OR
sala
d
A.
N/A
A.
N/A
Plat
ter
Sandwiches & Burgers
56. H
am &
Egg
Mel
tA
. 2
slice
s so
urdo
ugh
brea
dB.
½
oz.
mel
ted
butte
r (fo
r br
ead)
C
. 2
slice
s A
mer
ican
che
ese
D.
2 sli
ces
Swiss
che
ese
E.
3, 1
oz.
ham
slic
esF.
½ o
z. li
quid
but
ter
alte
rnat
ive
(LBA
) (fo
r eg
gs)
G.
4 oz
. pas
teur
ized
egg
s H
. 1
dill
pick
le s
pear
I.
Seas
oned
Fre
nch
frie
s O
R
onio
n rin
gs O
R m
ixed
fru
it (s
easo
nal)
OR
sou
p O
R sa
lad
A.
N/A
A.
N/A
Plat
ter
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 2
0 of
39
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
Sandwiches & Burgers
57. T
usca
n C
hick
en
Gril
ler
A.
½ o
z. li
quid
but
ter
alte
rnat
ive
(LBA
) OR
sal
ad o
il (fo
r ch
icke
n)B.
6
oz. c
hick
en b
reas
t, th
awed
C.
3-4
shak
es r
ed p
otat
o se
ason
ing
D.
1 sli
ce p
rovo
lone
che
ese
E.
½ o
z. m
elte
d bu
tter
F. Bu
tter
bun
G.
1 oz
. sun
drie
d to
mat
o pe
sto
H.
1 oz
. ove
n-ro
aste
d to
mat
oes,
drai
ned
I. 1
gree
n le
af le
ttuce
leaf
J. 1
dill
pick
le s
pear
K.
Seas
oned
Fre
nch
frie
s O
R
onio
n rin
gs O
R m
ixed
fru
it (s
easo
nal)
OR
sou
p O
R sa
lad
A.
N/A
A.
N/A
Plat
ter
Sandwiches & Burgers
58. S
IMPL
E &
FIT
Si
mpl
y C
hick
en
Sand
wic
h
A.
Butte
r bu
nB.
6
pum
ps P
am® s
pray
C.
6 oz
. chi
cken
bre
ast,
thaw
edD.
1
gree
n le
af le
ttuce
leaf
E.
2 to
mat
o sli
ces
F. 5
oz. m
ixed
fru
it (s
easo
nal)
A.
N/A
A.
N/A
Plat
ter a
nd V
eget
able
Dis
h
Sandwiches & Burgers
59. P
ot R
oast
Mel
tA
. 2
slice
s so
urdo
ugh
brea
dB.
½
oz.
mel
ted
butte
r (fo
r br
ead)
C.
2 sli
ces
Am
eric
an c
hees
e D.
2
slice
s Sw
iss c
hees
eE.
4
oz. s
easo
ned
pot r
oast
, sh
redd
edF.
1 oz
. pot
roas
t gra
vyG
. 1
dill
pick
le s
pear
H.
Seas
oned
Fre
nch
frie
s O
R
onio
n rin
gs O
R m
ixed
fru
it (s
easo
nal)
OR
sou
p O
R sa
lad
A.
N/A
A.
N/A
Plat
ter
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 2
1 of
39
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
Sandwiches & Burgers
60. C
hees
ebur
ger
A.
6 oz
. all
beef
pat
ty, f
roze
nB.
Bu
tter
bun
C.
½ o
z. m
elte
d bu
tter
D.
1 sli
ce c
hedd
ar c
hees
eE.
1
larg
e gr
een
leaf
lettu
ce le
afF.
2 to
mat
o sli
ces
G.
2 re
d on
ion
rings
H.
1 di
ll pi
ckle
spe
arI.
Seas
oned
Fre
nch
frie
s O
R
onio
n rin
gs O
R m
ixed
fru
it (s
easo
nal)
OR
sou
p O
R sa
lad
A.
N/A
A.
N/A
Plat
ter
Sandwiches & Burgers
61. B
acon
& E
gg
Che
eseb
urge
rA
. 6
oz. a
ll be
ef p
atty
, fro
zen
B.
Butte
r bu
nC
. ½
oz.
mel
ted
butte
rD.
1
slice
che
ddar
che
ese
E.
1 eg
g, o
ver-
med
ium
F.
2 ba
con
strip
s (c
ut in
hal
f)
G.
1 la
rge
gree
n le
af le
ttuce
leaf
H.
2 to
mat
o sli
ces
I. 2
red
onio
n rin
gsJ.
1 di
ll pi
ckle
spe
arK.
Se
ason
ed F
renc
h fr
ies
OR
on
ion
rings
OR
mix
ed f
ruit
(sea
sona
l) O
R s
oup
OR
sala
d
A.
N/A
A.
N/A
Plat
ter
Sandwiches & Burgers
62. B
acon
C
hees
ebur
ger
A.
6 oz
. all
beef
pat
ty, f
roze
nB.
Bu
tter
bun
C.
½ o
z. m
elte
d bu
tter
D.
1 sli
ce c
hedd
ar c
hees
eE.
2
baco
n st
rips
(cut
in h
alf)
F. 1
larg
e gr
een
leaf
lettu
ce le
afG
. 2
tom
ato
slice
s H
. 2
red
onio
n rin
gsI.
1 di
ll pi
ckle
spe
arJ.
Seas
oned
Fre
nch
frie
s O
R
onio
n rin
gs O
R m
ixed
fru
it (s
easo
nal)
OR
sou
p O
R sa
lad
A.
N/A
A.
N/A
Plat
ter
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 2
2 of
39
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
Sandwiches & Burgers
63. M
onst
er
Che
eseb
urge
rA
. 2,
6 o
z. a
ll be
ef p
attie
s, fr
ozen
B.
Butte
r bu
nC
. ½
oz.
mel
ted
butte
r D.
1
slice
pro
volo
ne c
hees
e E.
1
slice
Am
eric
an c
hees
eF.
1 la
rge
gree
n le
af le
ttuce
leaf
G.
2 to
mat
o sli
ces
H.
2 re
d on
ion
rings
I. 1
dill
pick
le s
pear
J. Se
ason
ed F
renc
h fr
ies
OR
on
ion
rings
OR
mix
ed f
ruit
(sea
sona
l) O
R s
oup
OR
sala
d
A.
N/A
A.
N/A
Plat
ter
Appetizers
64. C
hick
en F
ajita
Q
uesa
dilla
A.
½ o
z. o
f liq
uid
butte
r al
tern
ativ
e (L
BA) O
R s
alad
oil
B.
6 oz
. chi
cken
bre
ast s
trip
s, th
awed
C.
4-5
shak
es o
f fa
jita
seas
onin
gD.
2
oz. D
enve
r m
ixE.
1,
12"
fl ou
r to
rtill
aF.
4 oz
. shr
edde
d ch
eese
ble
ndG
. 2
oz. d
iced
tom
atoe
sH
. 1
gree
n le
af le
ttuce
leaf
I. 1
#30
sco
op s
our
crea
mJ.
2 oz
. sal
sa
A.
N/A
A.
N/A
Plat
ter
Appetizers
65. C
rispy
Chi
cken
St
rips
& F
ries
A.
1 gr
een
leaf
lettu
ce le
afB.
5
brea
ded
chic
ken
strip
s, fr
ozen
C
. Se
ason
ed F
renc
h fr
ies
D.
Gar
lic b
read
A.
N/A
A.
2 oz
. hon
ey
mus
tard
dre
ssin
g
Pre-
mea
l:
A.
Und
erlin
er
B.
Nap
kin
(1 p
er g
uest
)
Whi
te S
alad
Bow
l
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 2
3 of
39
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
Appetizers
66. A
ppet
izer
Sa
mpl
erA
. 1
gree
n le
af le
ttuce
leaf
B.
4 br
eade
d ch
icke
n st
rips,
froz
en
C.
5-6
brea
ded
onio
n rin
gs O
R
6-8
beer
-bat
tere
d on
ion
rings
, fr
ozen
D.
3 m
ozza
rella
che
ese
stic
ksE.
2
oz. w
arm
mar
inar
a sa
uce
A.
N/A
A.
2 oz
. hon
ey
mus
tard
dre
ssin
g
Pre-
mea
l:
A.
Und
erlin
er
B.
Nap
kin
(1 p
er g
uest
)
Whi
te S
alad
Bow
l
Appetizers
67. M
onst
er M
ozza
St
icks
A.
1 gr
een
leaf
lettu
ce le
afB.
5
moz
zare
lla c
hees
e st
icks
C.
2 oz
. war
m m
arin
ara
sauc
e
A.
N/A
Pre-
mea
l
A.
Und
erlin
er
B.
Nap
kin
(1 p
er g
uest
)
Soup
Bow
l
Appetizers
68. O
nion
Rin
gsA
. 1
gree
n le
af le
ttuce
leaf
B.
10-1
2 br
eade
d on
ion
rings
OR
12
-16
beer
bat
tere
d on
ion
rings
A.
N/A
Pre-
mea
l
A.
Und
erlin
er
B.
Nap
kin
(1 p
er g
uest
)
Soup
Bow
l
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 2
4 of
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July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
Fresh Salads
69. G
rille
d C
hick
en
Cae
sar
Sala
dA
. ½
oz.
liqu
id b
utte
r al
tern
ativ
e (L
BA) O
R sa
lad
oil
B.
6 oz
. chi
cken
bre
ast,
thaw
edC
. G
arlic
bre
ad
D.
9 oz
. cho
pped
rom
aine
lettu
ce,
chill
ed
E.
1 oz
. shr
edde
d pa
rmes
an
chee
se (4
sou
pspo
ons)
F. 10
cro
uton
s G
. 3
oz. C
aesa
r dr
essin
g
A.
N/A
A.
N/A
Whi
te S
alad
Bow
l
Fresh Salads
70. C
rispy
Chi
cken
Sa
lad
A.
4 br
eade
d ch
icke
n st
rips,
froz
enB.
3
baco
n st
rips
(½"
piec
es)
C.
Gar
lic b
read
D.
9
oz. s
alad
mix
E.
3 oz
. hon
ey m
usta
rd d
ress
ing
F. 2
oz. s
hred
ded
chee
se b
lend
G.
2 oz
. dic
ed to
mat
oes
H.
1 m
ediu
m h
ardb
oile
d eg
g,
refr
iger
ated
A.
N/A
A.
N/A
Whi
te S
alad
Bow
l
Fresh Salads
71. S
IMPL
E &
FIT
Fr
esh
Frui
t &
Yogu
rt B
owl
A.
1 gr
een
leaf
lettu
ce le
afB.
8
oz. m
ixed
fru
it (s
easo
nal)
C.
1 st
raw
berr
y yo
gurt
tube
D.
8
bana
na s
lices
(¼"
thic
k)E.
2
leve
l # 3
0 sc
oops
hon
ey
gran
ola
(1 o
z.)
A.
N/A
A.
N/A
Soup
Bow
l
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 2
5 of
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July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
Fresh Salads
72. S
IMPL
E &
FIT
H
ouse
Sal
adA
. 4
oz. p
repa
red
chop
ped
sala
d m
ixB.
1
tom
ato:
slic
e, w
edge
OR
cher
ryC
. 2
slice
d re
d on
ion
rings
D.
1 p/
c re
duce
d-ca
lorie
dre
ssin
g
A.
N/A
A.
Fork
Soup
Bow
l
Fresh Salads
73. S
ide
Cae
sar
Sala
dA
. 4.
5 oz
. cho
pped
rom
aine
le
ttuce
, chi
lled
B.
½ o
z. s
hred
ded
parm
esan
ch
eese
(2 s
oups
poon
s)C
. 5
crou
tons
D.
2
oz. C
aesa
r dr
essin
g
A.
N/A
A.
N/A
Soup
Bow
l
Fresh Salads
74. H
ouse
Sal
adA
. 4
oz. p
repa
red
chop
ped
sala
d m
ixB.
1
tom
ato:
slic
e, w
edge
OR
cher
ryC
. 2
slice
d re
d on
ion
rings
D.
2 oz
. of
gues
t’s c
hoic
e of
dr
essin
gE.
5
crou
tons
A.
N/A
A.
Fork
Soup
Bow
l
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 2
6 of
39
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
Hearty Dinner Favorites
75. T
-Bon
e St
eak
A.
½ o
z. li
quid
but
ter
alte
rnat
ive
(LBA
) OR
sal
ad o
ilB.
12
oz.
or
16 o
z. T
-bon
e,
thaw
ed
C.
Gar
lic b
read
D.
6
oz. r
ed s
kin
pota
toes
E.
4
oz. b
rocc
oli
A.
Soup
OR
B.
Sala
d
A.
Stea
k kn
ife
OR
Plat
ter a
nd S
oup
Bowl
or
Soup
Bow
l on
Unde
rline
r
Hearty Dinner Favorites
76. S
irloi
n St
eak
Tips
Din
ner
A.
Gar
lic b
read
B.
½
oz.
sal
ad o
il (fo
r sir
loin
tips
)C
. 8
oz. s
irloi
n tip
sD.
½
oz.
liqu
id b
utte
r al
tern
ativ
e (L
BA) O
R s
alad
oil
(for
vege
tabl
es)
E.
2 oz
. slic
ed m
ushr
oom
sF.
1 oz
. slic
ed y
ello
w o
nion
s (1
/8"
half-
moo
ns)
G.
4-5
shak
es r
ed p
otat
o se
ason
ing
H.
4 oz
. sea
sone
d co
rn
I. 6
oz. m
ashe
d po
tato
es
A.
Soup
OR
B.
Sala
d
A.
N/A
OR
Plat
ter a
nd S
oup
Bowl
or
Soup
Bow
l on
Unde
rline
r
Hearty Dinner Favorites
77. C
ount
ry
(or
Chi
cken
) Fr
ied
Stea
k
A.
8 oz
. cou
ntry
frie
d st
eak
(CFS
)B.
G
arlic
bre
adC
. 4
oz. c
ount
ry g
ravy
OR
saus
age
grav
y D.
6
oz. m
ashe
d po
tato
esE.
4
oz. b
rocc
oli
A.
Soup
OR
B.
Sala
d
A.
Stea
k kn
ife
OR
Plat
ter a
nd S
oup
Bowl
or
Soup
Bow
l on
Unde
rline
r
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 2
7 of
39
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
Hearty Dinner Favorites
78. F
renc
h O
nion
Po
t Roa
stA
. G
arlic
bre
ad
B.
6 oz
. pot
roas
t gra
vyC
. 6
oz. s
easo
ned
pot r
oast
, sh
redd
edD.
6
oz. m
ashe
d po
tato
es
E.
4 oz
. sea
sone
d co
rn
A.
Soup
OR
B.
Sala
d
A.
N/A
OR
Plat
ter a
nd S
oup
Bowl
or
Soup
Bow
l on
Unde
rline
r
Hearty Dinner Favorites
79. G
rille
d Ti
lapi
a H
olla
ndai
seA
. ½
oz.
sal
ad o
ilB.
2
tilap
ia fi
llets,
thaw
edC
. 6-
8 sh
akes
red
pot
ato
seas
onin
gD.
G
arlic
bre
ad
E.
6 oz
. red
ski
n po
tato
es
F. 4
oz. b
rocc
oli
G.
2 oz
. hol
land
aise
sau
ce
A.
Soup
OR
B.
Sala
d
A.
Lem
on w
edge
OR
Plat
ter a
nd S
oup
Bowl
or
Soup
Bow
l on
Unde
rline
r
Hearty Dinner Favorites
80. S
IMPL
E &
FIT
G
rille
d Ti
lapi
a A
. 6
pum
ps P
am®
spr
ayB.
2
tilap
ia fi
llets,
thaw
edC
. 6-
8 sh
akes
of
red
pota
to
seas
onin
gD.
1
oz. d
iced
oni
ons
E.
2 oz
. slic
ed m
ushr
oom
sF.
1 oz
. bal
sam
ic v
inai
gret
teG
. 2
oz. d
iced
tom
atoe
sH
. 4
oz. b
rocc
oli
A.
Sim
ple
& F
it H
ouse
Sa
lad
A.
Lem
on w
edge
Plat
ter a
nd S
oup
Bowl
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 2
8 of
39
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
Hearty Dinner Favorites
81. C
runc
hy
Batte
red
Shrim
pA
. G
arlic
bre
ad
B.
7 sh
rimp
piec
es, f
roze
nC
. 6
oz. s
easo
ned
red
skin
po
tato
es
D.
4 oz
. bro
ccol
i E.
2
oz. c
ockt
ail s
auce
A.
Soup
OR
B.
Sala
d
A.
Lem
on w
edge
OR
Plat
ter a
nd S
oup
Bowl
or
Soup
Bow
l on
Unde
rline
r
Hearty Dinner Favorites
82. C
rispy
Chi
cken
St
rips
A.
5 br
eade
d ch
icke
n st
rips,
froz
en
B.
Gar
lic b
read
C
. 6
oz. m
ashe
d po
tato
esD.
4
oz. b
rocc
oli
A.
Soup
OR
B.
Sala
d
A.
2 oz
. hon
ey m
usta
rd
dres
sing
OR
Plat
ter a
nd S
oup
Bowl
or
Soup
Bow
l on
Unde
rline
r
Hearty Dinner Favorites
83. S
IMPL
E &
FIT
Ba
lsam
ic-G
laze
d C
hick
en
A.
9 pu
mps
Pam
® s
pray
B.
6 oz
. chi
cken
bre
ast,
thaw
edC
. 2
shak
es o
f re
d po
tato
se
ason
ing
D.
1 oz
. dic
ed o
nion
sE.
2
oz. m
ushr
oom
sF.
1 oz
. bal
sam
ic v
inai
gret
teG
. 2
oz. d
iced
tom
atoe
sH
. 4
oz. b
rocc
oli
A.
Sim
ple
& F
it H
ouse
sa
lad
A.
Stea
k kn
ife
B.
Fork
for
sala
d
Plat
ter a
nd S
oup
Bowl
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 2
9 of
39
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
Delicious Desserts
84. I
ce C
ream
Su
ndae
A.
2 le
vel #
20 s
coop
s va
nilla
ice
crea
mB.
1
pack
et o
r 1½
oz.
hot
fud
ge
OR
1 (1
½ o
z.) s
pood
le
stra
wbe
rrie
s in
gla
ze
A.
N/A
A.
Mou
nd o
f w
hipp
ed to
ppin
gB.
1
mar
asch
ino
cher
ry h
alf
OR
who
leC
. Ic
ed te
a sp
oon
D.
Nap
kin
Gob
let
on U
nder
liner
Delicious Desserts
85. I
ce C
ream
A.
1 le
vel #
20 s
coop
ice
crea
mA
. N
/AA
. Te
aspo
on
B.
Nap
kin
Vege
tabl
e Di
sh o
n Un
derli
ner
Delicious Desserts
86. F
ruit
Cre
peA
. 1
egg
batte
r pa
ncak
e (c
repe
) B.
G
uest
’s ch
oice
of
frui
t top
ping
A.
N/A
A.
Pow
dere
d su
gar
B.
1 le
vel #
20 s
coop
van
illa
ice
crea
mC
. 2
rose
ttes
whi
pped
to
ppin
g on
eac
h sid
eof
ice
crea
m
Serv
ed w
ith:
A.
Fork
B.
Nap
kin
Soup
Bow
l
Delicious Desserts
87. C
rispy
St
raw
berr
y Ba
nana
C
hees
ecak
e
A.
1 ch
eese
cake
, tha
wed
B.
1 (1
½ o
z) s
pood
le s
traw
berr
ies
in g
laze
C.
5 ba
nana
slic
es (¼
" th
ick)
A.
N/A
A.
Pow
dere
d su
gar
B.
Rose
tte o
f w
hipp
ed
topp
ing
Serv
ed w
ith:
A.
Fork
B.
Nap
kin
Soup
Bow
l
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 3
0 of
39
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
55+ Specialty Entrées
88. S
enio
r O
mel
ette
A.
½ o
z. li
quid
but
ter
alte
rnat
ive
(LBA
)B.
4
oz. o
mel
ette
bat
ter
Cho
ice
of 2
ingr
edie
nts
A.
2 ba
con
strip
s (c
ut in
½"
piec
es)
B.
1 oz
. Den
ver
mix
C.
1 oz
. dic
ed h
amD.
2
oz. f
resh
spi
nach
E.
1 oz
. dic
ed g
reen
pep
pers
F. 1
oz. d
iced
oni
ons
G.
2 oz
. por
k sa
usag
e lin
ks (d
iced
)H
. 2
oz. s
hred
ded
chee
se
I. 2
oz. s
liced
mus
hroo
ms
J. 2
oz. d
iced
tom
atoe
s K.
1
oz. o
ven-
roas
ted
tom
atoe
s, dr
aine
d L.
2
slice
s ch
eese
, cut
dia
gona
lly
A.
2 Bu
tterm
ilk p
anca
kes
Panc
akes
:
A.
1 he
apin
g #
100
scoo
p of
w
hipp
ed b
utte
r
Serv
ice
Plat
e an
d Un
derli
ner
55+ Specialty Entrées
89. S
enio
r Sa
mpl
erA
. 4
oz. h
ash
brow
ns
B.
1 po
rk s
ausa
ge li
nk
C.
1 ha
m q
uart
erD.
1
egg,
any
sty
le
E.
1 st
rip o
f ba
con
A.
1 Bu
tterm
ilk p
anca
kePa
ncak
es:
A.
1 he
apin
g #
100
scoo
p of
w
hipp
ed b
utte
r
Serv
ice
Plat
e an
d Un
derli
ner
55+ Specialty Entrées
90. S
enio
r Tw
o x
Two
x Tw
oA
. 2
baco
n st
rips
or 2
por
k sa
usag
e lin
ks
B.
2 eg
gs, a
ny s
tyle
A.
2 Bu
tterm
ilk p
anca
kes
Panc
akes
:
A.
1 he
apin
g #
100
scoo
p of
w
hipp
ed b
utte
r
Serv
ice
Plat
e an
d Un
derli
ner
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 3
1 of
39
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
55+ Specialty Entrées
91. R
ise ‘N
’ Shi
neA
. 4
oz. h
ash
brow
ns
B.
2 eg
gs, a
ny s
tyle
C
. 2
pork
sau
sage
link
s O
R 2
ba
con
strip
s
A.
2 pi
eces
of
toas
t (4
tria
ngle
s), b
utte
red
Toas
t:
A.
2 je
lly p
acke
ts
Serv
ice
Plat
e an
d Un
derli
ner
55+ Specialty Entrées
92. S
enio
r Fr
ench
To
ast
A.
½ o
z. li
quid
but
ter
alte
rnat
ive
(LBA
) OR
sal
ad o
ilB.
2
slice
s Te
xas
toas
t OR
egg
br
ead
C.
Fren
ch to
ast b
atte
rD.
2
pork
sau
sage
link
s O
R 2
ba
con
strip
s
A.
N/A
A.
Pow
dere
d su
gar
B.
1 he
apin
g #
100
scoo
p of
w
hipp
ed b
utte
r
Serv
ice
Plat
e
55+ Specialty Entrées
93. S
IMPL
E &
FIT
Se
nior
But
term
ilk
Panc
akes
A.
3 Bu
tterm
ilk p
anca
kes
A.
N/A
A.
N/A
Serv
ice
Plat
e
55+ Specialty Entrées
94. S
enio
r G
rille
d Ti
lapi
a H
olla
ndai
se
A.
½ o
z. s
alad
oil
B.
1 til
apia
fi lle
t, th
awed
C.
3-4
shak
es r
ed p
otat
o se
ason
ing
D.
Gar
lic b
read
E.
6
oz. r
ed s
kin
pota
toes
F.
4 oz
. bro
ccol
i G
. 1
oz. h
olla
ndai
se s
auce
A.
N/A
A.
Lem
on w
edge
Serv
ice
Plat
e
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 3
2 of
39
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
55+ Specialty Entrées
95. S
enio
r Po
t Roa
stA
. G
arlic
bre
ad
B.
2 oz
. sea
sone
d po
t roa
st,
shre
dded
C.
2 oz
. pot
roas
t gra
vyD.
4
oz. s
easo
ned
corn
E.
6
oz. m
ashe
d po
tato
es
A.
N/A
A.
NA
Serv
ice
Plat
e
Just for Kids
96. S
IMPL
E &
FIT
C
reat
e-A
-Fac
e Pa
ncak
e
A.
7" B
utte
rmilk
pan
cake
B.
5 ba
nana
slic
es (¼
" th
ick)
C.
2 ea
. stra
wbe
rrie
s in
gla
ze,
drai
ned
D.
1 ea
. stra
wbe
rry
yogu
rt tu
be
A.
N/A
A.
Rose
tte o
f w
hipp
ed
topp
ing
Serv
ice
Plat
e
Just for Kids
97. S
IMPL
E &
FIT
Ro
oty
Jr.
A.
1 po
rk s
ausa
ge li
nkB.
1
scra
mbl
ed e
gg
C.
1 Bu
tterm
ilk p
anca
ke
D.
Gue
st’s
choi
ce o
f fr
uit t
oppi
ngE.
1
baco
n st
rip
A.
N/A
A.
Rose
tte o
f w
hipp
ed to
ppin
g
Serv
ice
Plat
e
Just for Kids
98. S
IMPL
E &
FIT
Fu
nny
Face
A.
1, 7
" in
dia
met
er, c
hoco
late
or
Butte
rmilk
pan
cake
B.
10 c
hoco
late
chi
ps
A.
N/A
A.
Pow
dere
d su
gar
B.
Whi
pped
topp
ing
C.
2 m
aras
chin
o ch
errie
s ha
lves
D.
10 c
hoco
late
chi
ps o
n th
e sm
ile
Serv
ice
Plat
e
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 3
3 of
39
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
Just for Kids
99. S
IMPL
E &
FIT
Si
lver
Fiv
eA
. 1
pork
sau
sage
link
OR
1
baco
n st
rip
B.
1 sc
ram
bled
egg
C
. 5
silve
r do
llar
panc
akes
A.
N/A
A.
1 he
apin
g #
100
scoo
p of
w
hipp
ed b
utte
r
Serv
ice
Plat
e
Just for Kids
100.
SIM
PLE
& F
IT
Fren
ch T
oast
A.
½ o
z. li
quid
but
ter
alte
rnat
ive
(LBA
) OR
sal
ad o
ilB.
1
slice
(2 tr
iang
les)
Tex
as to
ast
OR
egg
bre
adC
. Fr
ench
toas
t bat
ter
D.
2 po
rk s
ausa
ge li
nks
OR
2
baco
n st
rips
A.
N/A
A.
1 he
apin
g #
100
scoo
p of
w
hipp
ed b
utte
r
B.
Pow
dere
d su
gar
Serv
ice
Plat
e
Just for Kids
101.
SIM
PLE
&
FIT
Che
ese
Om
elet
te
A.
½ o
z. li
quid
but
ter
alte
rnat
ive
(LBA
)B.
4
oz. o
mel
ette
bat
ter
C.
2 oz
. shr
edde
d ch
edda
r ch
eese
D.
5 oz
. mix
ed f
ruit
(sea
sona
l)
A.
N/A
A.
1 he
apin
g #
100
scoo
p of
w
hipp
ed b
utte
r
Serv
ice
Plat
e
Just for Kids
102.
SIM
PLE
& F
IT
Baby
Cak
esA
. 3
pum
ps P
am® s
pray
B.
2
oz. e
gg s
ubst
itute
C
. 5
silve
r do
llar
panc
akes
D.
1
turk
ey b
acon
str
ip
A.
N/A
A.
N/A
Serv
ice
Plat
e
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 3
4 of
39
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
Just for Kids
103.
SIM
PLE
& F
IT
Cris
py C
hick
en
Strip
s
A.
2 br
eade
d ch
icke
n st
rips,
froz
en
B.
5 oz
. mix
ed f
ruit
(sea
sona
l)
A.
N/A
A.
N/A
Serv
ice
Plat
e an
d Ve
geta
ble
Dish
Just for Kids
104.
SIM
PLE
& F
IT
Che
eseb
urge
rA
. 1
kid’
s ha
mbu
rger
pat
tyB.
1,
3"
plai
n w
hite
ham
burg
er
bun
C.
1 sli
ce o
f A
mer
ican
che
ese
D.
5 oz
. mix
ed f
ruit
(sea
sona
l)
A.
N/A
A.
N/A
Serv
ice
Plat
e
Just for Kids
105.
SIM
PLE
& F
IT
Gril
led
Che
ese
Sand
wic
h
A.
½ o
z. b
utte
r, m
elte
dB.
2
slice
s w
hite
bre
adC
. 2
slice
s A
mer
ican
che
ese
D.
5 oz
. mix
ed f
ruit
(sea
sona
l)
A.
N/A
A.
N/A
Serv
ice
Plat
e
Just for Kids
106.
SIM
PLE
&
FIT
Kraf
t®
Mac
aron
i ‘N
C
hees
e
A.
7 oz
. mac
aron
i che
ese
(1
pouc
h), f
roze
nB.
5
oz. m
ixed
fru
it (s
easo
nal)
A.
N/A
A.
N/A
Soup
Bow
l and
Veg
etab
le D
ish
on
Unde
rline
r
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 3
5 of
39
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
Just for Kids
107.
SIM
PLE
& F
IT
Jr. F
ishA
. 6
pum
ps P
am® s
pray
B.
1 til
apia
fi lle
t, th
awed
C.
3-4
shak
es r
ed p
otat
o se
ason
ing
D.
4 oz
. bro
ccol
i
A.
N/A
A.
Lem
on w
edge
Serv
ice
Plat
e
Just for Kids
108.
SIM
PLE
& F
IT
Jr. F
resh
Fru
it D
ish
A.
5 oz
. mix
ed f
ruit
mix
(sea
sona
l)A
. N
/AA
. So
upsp
oon
Vege
tabl
e Di
sh o
n Un
derli
ner
Just For Kids
109.
Kid
’s Ic
e C
ream
Su
ndae
A.
1 le
vel #
20 s
coop
van
illa
ice
crea
mB.
1
pack
et O
R 1
½ o
z. h
ot
fudg
e O
R 1
(1½
oz.
) spo
odle
st
raw
berr
ies
in g
laze
A.
N/A
A.
Rose
tte o
f w
hipp
ed
topp
ing
B.
1 m
aras
chin
o ch
erry
hal
f or
who
leC
. Te
aspo
on
D.
Nap
kin
Vege
tabl
e Di
sh o
n Un
derli
ner
Thirst-quenching Beverages
110.
Int
erna
tiona
l H
ouse
Roa
st
Cof
fee
A.
Inte
rnat
iona
l Hou
se R
oast
C
offe
e, c
affe
inat
ed o
r de
caff
eina
ted,
fi lle
d to
½"
from
top
of c
up. F
ill c
araf
e 1/
3 fu
ll fo
r on
e gu
est,
2/3
full
for
two
gues
ts, a
nd f
ull f
or th
ree
or
mor
e gu
ests.
A.
N/A
A.
Hal
f an
d ha
lf, if
req
uest
ed
8 o
z. C
offe
e Cu
p an
d Ca
rafe
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 3
6 of
39
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
Thirst-quenching Beverages
111.
Ice
d C
offe
eA
. Ic
e, ¾
ful
l gla
ssB.
In
tern
atio
nal H
ouse
Roa
st Ic
ed
Cof
fee
fi lle
d to
½"
from
top
of
glas
s
Opt
iona
l:A
. 2
pum
ps o
f va
nilla
or
Swiss
ch
ocol
ate
fl avo
red
beve
rage
sy
rup
A.
N/A
A.
Iced
tea
spoo
nB.
W
rapp
ed s
traw
16 o
z. G
lass
Thirst-quenching Beverages
112.
Spl
ashb
erry
Sp
lash
erA
. 2
soup
spoo
ns s
traw
berr
ies
in
glaz
e (w
ith 2
stra
wbe
rrie
s)B.
Ice
, ¾ f
ull g
lass
C.
Lem
on-li
me
soda
fi lle
d to
1"
from
top
of g
lass
D.
Ora
nge
juic
e fi l
led
to ½
" fr
om
top
of g
lass
A.
N/A
A.
Wra
pped
stra
wB.
Ic
ed te
a sp
oon
16 o
z. G
lass
Thirst-quenching Beverages
113.
Tro
pica
l Isla
nd
Twist
Spl
ashe
rA
. 2
pum
ps (½
oz.
) man
go
fl avo
red
beve
rage
syr
up
B.
Ice, ¾
ful
l gla
ssC
. Le
mon
-lim
e so
da fi
lled
to 1
" fr
om to
p of
gla
ssD.
Le
mon
ade
fi lle
d to
½"
from
top
of g
lass
A.
N/A
A.
Lem
on w
edge
B.
W
rapp
ed s
traw
C.
Iced
tea
spoo
n
16 o
z. G
lass
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 3
7 of
39
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
Thirst-quenching Beverages
114.
Ice
d Te
aA
. Ic
e, ¾
ful
l gla
ssB.
Ic
ed te
a fi l
led
to ½
" fr
om to
p of
gla
ss
A.
N/A
A.
Lem
on w
edge
B.
Iced
tea
spoo
nC
. W
rapp
ed s
traw
16 o
z. G
lass
Thirst-quenching Beverages
115.
Lem
onad
eA
. Ic
e, ¾
ful
l gla
ssB.
Le
mon
ade
fi lle
d to
½"
from
top
of g
lass
or
to fi
ll lin
e fo
r ki
d’s
cup
A.
N/A
A.
Wra
pped
stra
w
16 o
z. G
lass
or K
id’s
Cup
Thirst-quenching Beverages
116.
Sof
t Drin
ksA
. Ic
e, ¾
ful
l gla
ssB.
So
ft d
rink
fi lle
d to
½"
from
top
of g
lass
or
to fi
ll lin
e fo
r ki
d’s
cup
A.
N/A
A.
Wra
pped
stra
w
16 o
z. G
lass
or K
id’s
Cup
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 3
8 of
39
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
Thirst-quenching Beverages
117.
Int
erna
tiona
l H
ouse
Roa
st
Flav
ored
C
offe
e
A.
4 pu
mps
(1 o
z.) v
anill
a or
Sw
iss
choc
olat
e fl a
vore
d be
vera
ge
syru
pB.
In
tern
atio
nal H
ouse
Roa
st
Cof
fee
fi lle
d to
½"
from
top
of
cup
A.
N/A
A.
Laye
r of
whi
pped
topp
ing
B.
Fren
ch V
anill
a: N
o ad
ditio
nal g
arni
shC
. Sw
iss M
ocha
: 1 s
hake
of
coco
a po
wde
r
16 o
z. C
offe
e Cu
p
Thirst-quenching Beverages
118.
Jui
ceJu
ices
off
ered
:A
. Pr
emiu
m o
rang
e ju
ice
B.
App
le ju
ice
C.
Tom
ato
juic
eD.
G
rape
frui
t jui
ce
Size
s of
fere
d:A
. 10
oz.
gla
ss, fi
lled
to ½
" fr
om
top
B.
16 o
z. g
lass
, fi ll
ed to
½"
from
to
pC
. C
araf
e, fi
lled
to fi
ll lin
e
A.
N/A
A.
Car
afes
: Ser
ved
with
one
em
pty
10 o
z. g
lass
per
gu
est
B.
Tom
ato
juic
e: L
emon
wed
ge
on r
im o
f ea
ch g
lass
Cara
fe, 1
6 o
z. G
lass
, or 1
0 oz
. Gla
ss
Thirst-quenching Beverages
119.
2%
Milk
A.
Larg
e: 2
% m
ilk fi
lled
to ½
" fr
om to
p of
gla
ssB.
Re
gula
r: 2%
milk
fi lle
d to
½"
from
top
of g
lass
C.
Kid’
s C
up: 2
% m
ilk fi
lled
to fi
ll lin
e
A.
N/A
A.
N/A
16 o
z. G
lass
, 10
oz. G
lass
or K
id’s
Cup
2012
Men
u S
tud
y -
Test
An
swer
Key
Pa
ge 3
9 of
39
July
201
2 ©
201
2 IH
OP
IP, L
LC.
Men
u N
ame
Ingr
edie
nts/
Ingr
edie
ntes
Acc
ompa
nied
By/
Aco
mpa
ñado
s Po
rSe
rver
Gar
nish
/Ado
rno
Plat
ing
Diag
ram
/Dia
gram
a de
Pla
to
Thirst-quenching Beverages
120.
Cho
cola
te M
ilkLa
rge
A.
2% m
ilk fi
lled
to ½
" fr
om to
p of
gla
ssB.
1½
oz.
cho
cola
te s
yrup
Regu
lar
and
Kid’
sA
. 2%
milk
fi lle
d to
½"
from
top
of g
lass
or
to fi
ll lin
e fo
r ki
d’s
cup
B.
1 oz
. cho
cola
te s
yrup
A.
N/A
A.
N/A
16 o
z. G
lass
, 10
oz. G
lass
or K
id’s
Cup
Thirst-quenching Beverages
121.
Hot
Cho
cola
teA
. H
ot c
hoco
late
fi lle
d to
½"
from
to
p of
cup
A.
N/A
A.
Rose
tte o
f w
hipp
ed
topp
ing
8 o
z. C
offe
e Cu
p
Thirst-quenching Beverages
122.
Hot
Tea
A.
Tea
pot f
ull o
f ho
t wat
erB.
Te
a ba
gA
. N
/AA
. Le
mon
wed
ge
8 o
z. C
offe
e Cu
p an
d Te
a Po
t on
Und
erlin
er