Question 1

Quinoa is a nonmeat substitute high in complex carbohydrates and an excellent source of plant protein.

Accepted Answer

A) True 
 B)False  True

Question 2

Silence cloths are used to help absorb the noise of loud laughter and talking during the meal.

Accepted Answer

A) True 
 B)False  False

Question 3

Food in its raw state, minus that which is discarded-bones, fat, skins, and/or seeds-is called

Accepted Answer

A)  as purchased (AP). 
B)  edible portion (EP). 
C)  percentage yield. 
D)  portion control. 
A)  as purchased (AP). 
B)  edible portion (EP). 
C)  percentage yield. 
D)  portion control. B

Question 4

The biggest expense in the food budget is meat.

Accepted Answer

A) True 
 B)False

Question 5

Complex carbohydrates should provide at least _____ grams of fiber per day for healthy women and _____ grams per day for healthy men.

Accepted Answer

A)  10, 20 
B)  20, 25 
C)  25, 38 
D)  38, 50 
A)  10, 20 
B)  20, 25 
C)  25, 38 
D)  38, 50

Question 6

Comparison of food prices is based on

Accepted Answer

A)  edible portion. 
B)  as purchased portion. 
C)  cost per serving. 
D)  delivery charges. 
A)  edible portion. 
B)  as purchased portion. 
C)  cost per serving. 
D)  delivery charges.

Question 7

Less tender cuts of meat are _____ tender cuts.

Accepted Answer

A)  just as nutritious as 
B)  often less fatty than 
C)  less expensive than 
D)  only answers a and c are correct 
E)  answers a, b, and c are correct 
A)  just as nutritious as 
B)  often less fatty than 
C)  less expensive than 
D)  only answers a and c are correct 
E)  answers a, b, and c are correct

Question 8

Matching
Definition choices:
-job description

Accepted Answer

A) health professional who counsels people about medical nutrition therapies and may have administrative responsibilities. 
B) a system of organization of a food production facility using heads with particular skills or expertise. 
C) organized list of duties used for finding qualified applicants, training, performance evaluation, defining authority, and determining salary. 
D) descriptive diagram showing the administrative structure of an organization. 
E) person in charge of kitchen administration, hiring, budgeting, purchasing, work scheduling, and menu planning. 
A) health professional who counsels people about medical nutrition therapies and may have administrative responsibilities. 
B) a system of organization of a food production facility using heads with particular skills or expertise. 
C) organized list of duties used for finding qualified applicants, training, performance evaluation, defining authority, and determining salary. 
D) descriptive diagram showing the administrative structure of an organization. 
E) person in charge of kitchen administration, hiring, budgeting, purchasing, work scheduling, and menu planning.

Question 9

In Escoffier's system of organization via stations, the pantry chef is also called the

Accepted Answer

A)  saucier. 
B)  entremetier. 
C)  rotisseur. 
D)  grillardin. 
E)  garde manger.f. tournant. 
A)  saucier. 
B)  entremetier. 
C)  rotisseur. 
D)  grillardin. 
E)  garde manger.f. tournant.

Question 10

Pull dates are

Accepted Answer

A)  the last day a store will sell an item. 
B)  the last day the product will be of optimum quality. 
C)  the last day a food should be consumed. 
D)  often used by stores, which need to know when to rotate stock. 
A)  the last day a store will sell an item. 
B)  the last day the product will be of optimum quality. 
C)  the last day a food should be consumed. 
D)  often used by stores, which need to know when to rotate stock.

Question 11

Dinnerware must always match, and the patterns should harmonize.

Accepted Answer

A) True 
 B)False

Question 12

Forecast refers to

Accepted Answer

A)  the amount the food will cost compared to the menu cost. 
B)  a percentage obtained by dividing the raw food cost by the menu cost. 
C)  the predicted amount of food that will be necessary to have on hand. 
D)  the predicted amount of food that will be needed within a given period of time. 
A)  the amount the food will cost compared to the menu cost. 
B)  a percentage obtained by dividing the raw food cost by the menu cost. 
C)  the predicted amount of food that will be necessary to have on hand. 
D)  the predicted amount of food that will be needed within a given period of time.

Question 13

Ideally, the percentage of kcalories from carbohydrates in a portion size of food should be approximately

Accepted Answer

A)  less than 30 percent. 
B)  30 to 45 percent. 
C)  45 to 65 percent. 
D)  65 to 80 percent. 
A)  less than 30 percent. 
B)  30 to 45 percent. 
C)  45 to 65 percent. 
D)  65 to 80 percent.

Question 14

Flatware has assigned positions on the table setting

Accepted Answer

A)  depending on the type of table service. 
B)  depending on whether a linen table cloth is being used or not. 
C)  depending on the type of meal being served. 
D)  that remain the same, no matter the type of meal being served. 
A)  depending on the type of table service. 
B)  depending on whether a linen table cloth is being used or not. 
C)  depending on the type of meal being served. 
D)  that remain the same, no matter the type of meal being served.

Question 15

Matching
Definition choices:
-dietitian

Accepted Answer

A) health professional who counsels people about medical nutrition therapies and may have administrative responsibilities. 
B) a system of organization of a food production facility using heads with particular skills or expertise. 
C) organized list of duties used for finding qualified applicants, training, performance evaluation, defining authority, and determining salary. 
D) descriptive diagram showing the administrative structure of an organization. 
E) person in charge of kitchen administration, hiring, budgeting, purchasing, work scheduling, and menu planning. 
A) health professional who counsels people about medical nutrition therapies and may have administrative responsibilities. 
B) a system of organization of a food production facility using heads with particular skills or expertise. 
C) organized list of duties used for finding qualified applicants, training, performance evaluation, defining authority, and determining salary. 
D) descriptive diagram showing the administrative structure of an organization. 
E) person in charge of kitchen administration, hiring, budgeting, purchasing, work scheduling, and menu planning.

Question 16

The cover in table settings refers to the linens used.

Accepted Answer

A) True 
 B)False

Question 17

Most often a large food-service establishment will depend on which supplier for food-stuffs?

Accepted Answer

A)  supermarkets 
B)  food service vendors 
C)  smaller outlets 
D)  warehouse stores 
E)  co-ops 
A)  supermarkets 
B)  food service vendors 
C)  smaller outlets 
D)  warehouse stores 
E)  co-ops

Question 18

The _____ recipe style lists all ingredients and amounts with the instructions in numerical order.

Accepted Answer

A)  descriptive 
B)  action 
C)  standard 
D)  narrative 
A)  descriptive 
B)  action 
C)  standard 
D)  narrative

Question 19

Matching
Definition choices:
-Escoffier's system of organization

Accepted Answer

A) health professional who counsels people about medical nutrition therapies and may have administrative responsibilities. 
B) a system of organization of a food production facility using heads with particular skills or expertise. 
C) organized list of duties used for finding qualified applicants, training, performance evaluation, defining authority, and determining salary. 
D) descriptive diagram showing the administrative structure of an organization. 
E) person in charge of kitchen administration, hiring, budgeting, purchasing, work scheduling, and menu planning. 
A) health professional who counsels people about medical nutrition therapies and may have administrative responsibilities. 
B) a system of organization of a food production facility using heads with particular skills or expertise. 
C) organized list of duties used for finding qualified applicants, training, performance evaluation, defining authority, and determining salary. 
D) descriptive diagram showing the administrative structure of an organization. 
E) person in charge of kitchen administration, hiring, budgeting, purchasing, work scheduling, and menu planning.

Question 20

The purpose of a mechanically altered diet is to provide food the patient is able to eat.

Accepted Answer

A) True 
 B)False

Exam 6: Meal Management

Quinoa is a nonmeat substitute high in complex carbohydrates and an excellent source of plant protein.

Silence cloths are used to help absorb the noise of loud laughter and talking during the meal.

Food in its raw state, minus that which is discarded-bones, fat, skins, and/or seeds-is called

The biggest expense in the food budget is meat.

Complex carbohydrates should provide at least _____ grams of fiber per day for healthy women and _____ grams per day for healthy men.

Comparison of food prices is based on

Less tender cuts of meat are _____ tender cuts.

Matching Definition choices: -job description

In Escoffier's system of organization via stations, the pantry chef is also called the

Pull dates are

Dinnerware must always match, and the patterns should harmonize.

Forecast refers to

Ideally, the percentage of kcalories from carbohydrates in a portion size of food should be approximately

Flatware has assigned positions on the table setting

Matching Definition choices: -dietitian

The cover in table settings refers to the linens used.

Most often a large food-service establishment will depend on which supplier for food-stuffs?

The _____ recipe style lists all ingredients and amounts with the instructions in numerical order.

Matching Definition choices: -Escoffier's system of organization

The purpose of a mechanically altered diet is to provide food the patient is able to eat.

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meats

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pastries and Pies

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters

Complex carbohydrates should provide at least _ grams of fiber per day for healthy women and _ grams per day for healthy men.