Question 1

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 C

Question 2

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. C

Question 3

Plan a seven-day cycle menu for a nursing home or school cafeteria including breakfast, lunch, and dinner and morning, afternoon, and evening snacks For lunch and dinner, be sure to include appetizer, soup, salad, main entrée, starch, vegetable, bread, and dessert Make a checklist to evaluate your menu cycle

Accepted Answer

Sure, here is a seven-day cycle menu for a nursing home or school cafeteria:

Day 1:
- Breakfast: Scrambled eggs, toast, fruit
- Morning snack: Yogurt
- Lunch: Appetizer - Vegetable spring rolls, Soup - Minestrone soup, Salad - Caesar salad, Main entrée - Grilled chicken, Starch - Mashed potatoes, Vegetable - Steamed broccoli, Bread - Dinner rolls, Dessert - Apple crisp
- Afternoon snack: Cheese and crackers
- Dinner: Appetizer - Caprese skewers, Soup - Tomato basil soup, Salad - Mixed greens with vinaigrette, Main entrée - Baked salmon, Starch - Rice pilaf, Vegetable - Roasted carrots, Bread - Garlic bread, Dessert - Chocolate mousse

Day 2:
- Breakfast: Oatmeal with berries, toast
- Morning snack: Fruit smoothie
- Lunch: Appetizer - Bruschetta, Soup - Chicken noodle soup, Salad - Greek salad, Main entrée - Beef stir-fry, Starch - Quinoa, Vegetable - Stir-fried mixed vegetables, Bread - Whole wheat bread, Dessert - Fruit salad
- Afternoon snack: Trail mix
- Dinner: Appetizer - Spinach and artichoke dip, Soup - Butternut squash soup, Salad - Waldorf salad, Main entrée - Roast turkey, Starch - Mashed sweet potatoes, Vegetable - Green beans, Bread - Dinner rolls, Dessert - Lemon bars

Day 3:
- Breakfast: Pancakes with syrup, fruit
- Morning snack: Granola bar
- Lunch: Appetizer - Shrimp cocktail, Soup - Lentil soup, Salad - Cobb salad, Main entrée - Vegetable lasagna, Starch - Garlic bread, Vegetable - Steamed asparagus, Bread - Focaccia bread, Dessert - Tiramisu
- Afternoon snack: Vegetable sticks with hummus
- Dinner: Appetizer - Stuffed mushrooms, Soup - Broccoli cheddar soup, Salad - Spinach salad, Main entrée - Grilled pork chops, Starch - Wild rice, Vegetable - Glazed carrots, Bread - Dinner rolls, Dessert - Fruit tart

Day 4:
- Breakfast: Scrambled eggs, bacon, toast
- Morning snack: Cottage cheese with fruit
- Lunch: Appetizer - Mozzarella sticks, Soup - Potato leek soup, Salad - Caesar salad, Main entrée - Baked chicken, Starch - Roasted potatoes, Vegetable - Steamed green beans, Bread - Garlic bread, Dessert - Cheesecake
- Afternoon snack: Popcorn
- Dinner: Appetizer - Stuffed bell peppers, Soup - Chicken and rice soup, Salad - Caprese salad, Main entrée - Beef stew, Starch - Dinner rolls, Vegetable - Roasted Brussels sprouts, Bread - Dinner rolls, Dessert - Apple turnover

Day 5:
- Breakfast: Yogurt parfait with granola, fruit
- Morning snack: Cheese and crackers
- Lunch: Appetizer - Spinach and feta triangles, Soup - Tomato soup, Salad - Greek salad, Main entrée - Grilled fish, Starch - Rice pilaf, Vegetable - Steamed broccoli, Bread - Whole wheat bread, Dessert - Fruit salad
- Afternoon snack: Trail mix
- Dinner: Appetizer - Bruschetta, Soup - Butternut squash soup, Salad - Waldorf salad, Main entrée - Roast turkey, Starch - Mashed sweet potatoes, Vegetable - Green beans, Bread - Dinner rolls, Dessert - Lemon bars

Day 6:
- Breakfast: Omelette with vegetables, toast
- Morning snack: Fruit smoothie
- Lunch: Appetizer - Vegetable spring rolls, Soup - Minestrone soup, Salad - Caesar salad, Main entrée - Grilled chicken, Starch - Mashed potatoes, Vegetable - Steamed broccoli, Bread - Dinner rolls, Dessert - Apple crisp
- Afternoon snack: Cheese and crackers
- Dinner: Appetizer - Caprese skewers, Soup - Tomato basil soup, Salad - Mixed greens with vinaigrette, Main entrée - Baked salmon, Starch - Rice pilaf, Vegetable - Roasted carrots, Bread - Garlic bread, Dessert - Chocolate mousse

Day 7:
- Breakfast: Pancakes with syrup, fruit
- Morning snack: Granola bar
- Lunch: Appetizer - Shrimp cocktail, Soup - Lentil soup, Salad - Cobb salad, Main entrée - Vegetable lasagna, Starch - Garlic bread, Vegetable - Steamed asparagus, Bread - Focaccia bread, Dessert - Tiramisu
- Afternoon snack: Vegetable sticks with hummus
- Dinner: Appetizer - Stuffed mushrooms, Soup - Broccoli cheddar soup, Salad - Spinach salad, Main entrée - Grilled pork chops, Starch - Wild rice, Vegetable - Glazed carrots, Bread - Dinner rolls, Dessert - Fruit tart

Checklist to evaluate the menu cycle:
1. Variety of options for different dietary needs (vegetarian, gluten-free, etc.)
2. Balanced nutrition across all meals and snacks
3. Incorporation of seasonal and fresh ingredients
4. Consideration of cultural and regional preferences
5. Rotation of menu items to prevent monotony
6. Feedback from residents or students on the menu offerings
7. Cost-effectiveness and feasibility of preparing the meals
8. Compliance with any dietary guidelines or regulations for the nursing home or school cafeteria.

Question 4

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 5

Effective meal planning includes efficient management of

Accepted Answer

A) money. 
B) time. 
C) energy. 
D) all of the above 
A) money. 
B) time. 
C) energy. 
D) all of the above

Question 6

The cover in table settings refers to the linens used

Accepted Answer

A) True 
 B)False

Question 7

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 8

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) predicted amount of food that will be necessary to have on hand. 
D) 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) predicted amount of food that will be necessary to have on hand. 
D) predicted amount of food that will be needed within a given period of time.

Question 9

List the types of meal service generally seen in food service facilities and briefly describe the characteristics of each

Accepted Answer

The answer of List the types of meal service generally...

Question 10

Which of the following organizational groups distributes menu guidelines for its School Lunch Programs?

Accepted Answer

A) Food and Drug Administration (FD
A)  
B) United States Department of Agriculture (USD
A)  
C) The Educational Foundation of the National Restaurant Association 
D) individual state and local health departments 
A) Food and Drug Administration (FD
A)  
B) United States Department of Agriculture (USD
A)  
C) The Educational Foundation of the National Restaurant Association 
D) individual state and local health departments

Question 11

Ideally, the percentage of calories 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 12

The USDA's NuMenues (ie, Nutrient Standard Menu Planning) are based on the nutrient standards from the Basic Meals Program

Accepted Answer

A) True 
 B)False

Question 13

The most common area(s) where food waste occurs is / are

Accepted Answer

A) over-purchasing of perishable produce and other foods. 
B) food preparation losses. 
C) food cooking losses. 
D) plate waste. 
E) all of the above 
A) over-purchasing of perishable produce and other foods. 
B) food preparation losses. 
C) food cooking losses. 
D) plate waste. 
E) all of the above

Question 14

Which of the following statements is not true about centerpieces? Centerpieces

Accepted Answer

A) should be the predominate visual piece that overpowers the dining room. 
B) should not keep guests from being able to see each other across the table. 
C) should be in scale with the table. 
D) all of the above answers are correct 
A) should be the predominate visual piece that overpowers the dining room. 
B) should not keep guests from being able to see each other across the table. 
C) should be in scale with the table. 
D) all of the above answers are correct

Question 15

The ratio of edible to inedible food is called

Accepted Answer

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

Question 16

There are various dates on foods including 1) freshness or quality assurance, 2) pull, 3) expiration, and 4) pack dates Explain the meaning of each date

Accepted Answer

The answer of There are various dates on foods including...

Question 17

Regarding purchasing foods and supplies, what are the differences and advantages and disadvantages when obtaining your deliveries from supermarkets, warehouses, food cooperatives, farmers' markets, and specialty food vendors?

Accepted Answer

When purchasing foods and supplies, ther

Question 18

If my portion size is 4 ounces of cooked meat and I purchase 200 4-ounce portions for a total of 50 pounds of raw meat, I have

Accepted Answer

A) purchased just what I need. 
B) over-purchased. 
C) under-purchased. 
A) purchased just what I need. 
B) over-purchased. 
C) under-purchased.

Question 19

Food service establishments rely on

Accepted Answer

A) descriptive recipes. 
B) standard recipes. 
C) action recipes. 
D) narrative recipes. 
E) standardized recipes. 
A) descriptive recipes. 
B) standard recipes. 
C) action recipes. 
D) narrative recipes. 
E) standardized recipes.

Question 20

Food costs account for approximately 50% of the costs incurred in a food service operation

Accepted Answer

A) True 
 B)False

Exam 6: Meal Management

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

Comparison of food prices is based on

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

Effective meal planning includes efficient management of

The cover in table settings refers to the linens used

Flatware has assigned positions on the table setting

Forecast refers to

List the types of meal service generally seen in food service facilities and briefly describe the characteristics of each

Which of the following organizational groups distributes menu guidelines for its School Lunch Programs?

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

The USDA's NuMenues (ie, Nutrient Standard Menu Planning) are based on the nutrient standards from the Basic Meals Program

The most common area(s) where food waste occurs is / are

Which of the following statements is not true about centerpieces? Centerpieces

The ratio of edible to inedible food is called

There are various dates on foods including 1) freshness or quality assurance, 2) pull, 3) expiration, and 4) pack dates Explain the meaning of each date

Regarding purchasing foods and supplies, what are the differences and advantages and disadvantages when obtaining your deliveries from supermarkets, warehouses, food cooperatives, farmers' markets, and specialty food vendors?

If my portion size is 4 ounces of cooked meat and I purchase 200 4-ounce portions for a total of 50 pounds of raw meat, I have

Food service establishments rely on

Food costs account for approximately 50% of the costs incurred in a food service operation

Food Selection

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Food Safety

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