In a galley, a line check is best described as:

• A. A quick inspection of plated meals before service to ensure accuracy, quality, and sanitation.
• B. A long inspection of all kitchen equipment after service.
• C. A check of inventory against the menu.
• D. A customer feedback review.

Answer: (C)

The idea being tested is making sure the kitchen is ready to execute the menu by checking that inventory matches what the menu requires. A line check in a galley means tallying ingredients, quantities, and prep needs against the planned dishes and production schedule, so you can confirm you have enough stock and identify any shortages or substitutions before service begins. This keeps the line prepared, helps with portion control and cost, and prevents items from running out during service. It’s not about inspecting plated meals for quality, nor about post-service equipment checks, nor about reviewing customer feedback—those relate to plating appearance, maintenance after service, or feedback, rather than readiness to cook the day’s menu.