Which of the following actions cannot be performed with the same utensil?

Tasting food for quality with the same utensil that is used to serve cooked food or prepare raw ingredients raises significant concerns regarding food safety. When tasting, there is a risk of cross-contamination if the same utensil is then used for serving or handling raw or uncooked items. Using a utensil to taste food introduces potential pathogens from the individual's mouth, which can transfer to other food components or dishes if the utensil is not cleaned properly between uses.

On the other hand, serving cooked food, preparing raw ingredients, and measuring ingredients usually involve direct handling with care to prevent cross-contamination in kitchen practices. Utensils designated for these tasks can often be sanitized and reused for measurements, prepared ingredients, or serving after ensuring that they are clean and free from contaminants. Therefore, in culinary practice, tasting food should always be done with a separate utensil that is not reintroduced to serve or prepare food, thereby upholding safety and hygiene standards.