hybrid menu market menu menu nutrients party plateware plating portion control recipe Russian service serving side dish sidework standardized recipe table d'hte pricing yield ____ 11. A list of food and beverage items served in a foodservice operation. ____ 12. Menu that changes with the availability of food products. ____ 13. Combination of two types of menus. ____ 14. Portion of food that goes with the entre, such as vegetables. ____ 15. Complete meal that is offered at a set price. ____ 16. Group of people who go out to eat together. ____ 17. Chemical substances in food that help maintain the body. ____ 18. Set of instructions for preparing a food item. ____ 19. Amount of food that a recipe produces. ____ 20. Recipe that has been tested for consistency. ____ 21. Placing of food on a plate. ____ 22. Making sure each portion of a food item is always the correct size. ____ 23. Delivering food to a guest. ____ 24. All dishes such as plates, soup bowls, cups, and saucers; also called china. ____ 25. Duties that servers must perform other than serving guests