Question 1

Which of the following is most important for menu items?

Accepted Answer

A)  Presentation 
B)  Taste 
C)  Value 
D)  All of the above 
A)  Presentation 
B)  Taste 
C)  Value 
D)  All of the above D

Question 2

Confit refers to rice paper skins stuffed with fillings.

Accepted Answer

A) True 
 B)False  False

Question 3

Good breakfast choices include:

Accepted Answer

A)  Whole-grain pancakes and French toast 
B)  Freshly squeezed juices 
C)  Egg dishes using egg whites 
D)  All of the above 
A)  Whole-grain pancakes and French toast 
B)  Freshly squeezed juices 
C)  Egg dishes using egg whites 
D)  All of the above D

Question 4

How do you fortify a stock to improve its flavor?

Accepted Answer

To fortify a stock, dry sauté a white or

Question 5

Break foods should be:

Accepted Answer

A)  One-bite size 
B)  Two-bite size 
C)  Almost as big as a sandwich 
D)  None of the above 
A)  One-bite size 
B)  Two-bite size 
C)  Almost as big as a sandwich 
D)  None of the above

Question 6

Creating balance in menu options takes an understanding of portion control, kcalories, types of fat, simple and complex carbohydrates, sodium and sugar levels.

Accepted Answer

A) True 
 B)False

Question 7

The most important aspect of crafting a lighter balance of appetizer selections is to ___________________ the ingredients high in kcalories, fat, and sodium.

Accepted Answer

A)  eliminate 
B)  moderate 
C)  increase 
D)  It depends on the menu item. 
A)  eliminate 
B)  moderate 
C)  increase 
D)  It depends on the menu item.

Question 8

Both oils and vinegars can be infused with ingredients such as ground whole spice or fresh herbs.

Accepted Answer

A) True 
 B)False

Question 9

A compote is a preparation of fruit, fresh or dried, cooked in syrup flavored with spices such as vanilla, and served as a dessert or accompaniment.

Accepted Answer

A) True 
 B)False

Question 10

Gastrique is the use of puréed beans to flavor sauces.

Accepted Answer

A) True 
 B)False

Question 11

A healthy meal contains all the following characteristics EXCEPT:

Accepted Answer

A)  800 or fewer kcalories 
B)  2 grams or less of fiber 
C)  4 teaspoons or less of added sugar 
D)  800 milligrams or less of sodium 
A)  800 or fewer kcalories 
B)  2 grams or less of fiber 
C)  4 teaspoons or less of added sugar 
D)  800 milligrams or less of sodium

Question 12

Describe how to make a reduction dressing.

Accepted Answer

To make a reduction dressing,

Question 13

Blanched vegetables should be reheated in oil.

Accepted Answer

A) True 
 B)False

Question 14

Which of the following can be used to thicken soup instead of roux?

Accepted Answer

A)  Rice 
B)  Puréed vegetables 
C)  Beans and lentils 
D)  All of the above 
A)  Rice 
B)  Puréed vegetables 
C)  Beans and lentils 
D)  All of the above

Question 15

Describe five balanced menu items for a morning break and how you would present each of them.

Accepted Answer

1. Greek yogurt parfait with granola and

Question 16

The first true leaves that develop after a seed starts to grow are called:

Accepted Answer

A)  Sprouts 
B)  Stem lettuce 
C)  Microgreens 
D)  Romaine 
A)  Sprouts 
B)  Stem lettuce 
C)  Microgreens 
D)  Romaine

Question 17

Which technique should be avoided when preparing balanced side dishes?

Accepted Answer

A)  Puréeing 
B)  Roasting 
C)  Grilling 
D)  Frying 
A)  Puréeing 
B)  Roasting 
C)  Grilling 
D)  Frying

Question 18

A strongly spiced sauce from India that is made with fruits, vegetables, and herbs is:

Accepted Answer

A)  Coulis 
B)  Salsa 
C)  Relish 
D)  Chutney 
A)  Coulis 
B)  Salsa 
C)  Relish 
D)  Chutney

Question 19

To make less look like more on a plate, you can:

Accepted Answer

A)  Slice meat or poultry thin and fan out 
B)  Arrange a piece of meat, poultry, or seafood on a bed of grains, vegetables, and/or fruits 
C)  Slice part of the meat 
D)  All of the above 
A)  Slice meat or poultry thin and fan out 
B)  Arrange a piece of meat, poultry, or seafood on a bed of grains, vegetables, and/or fruits 
C)  Slice part of the meat 
D)  All of the above

Question 20

Which of the following is a lean protein?

Accepted Answer

A)  Beef rib roast 
B)  75/25 ground beef 
C)  Chicken breast with skin 
D)  Salmon 
A)  Beef rib roast 
B)  75/25 ground beef 
C)  Chicken breast with skin 
D)  Salmon

Which of the following is most important for menu items?

Confit refers to rice paper skins stuffed with fillings.

Good breakfast choices include:

How do you fortify a stock to improve its flavor?

Break foods should be:

Creating balance in menu options takes an understanding of portion control, kcalories, types of fat, simple and complex carbohydrates, sodium and sugar levels.

The most important aspect of crafting a lighter balance of appetizer selections is to ___________________ the ingredients high in kcalories, fat, and sodium.

Both oils and vinegars can be infused with ingredients such as ground whole spice or fresh herbs.

A compote is a preparation of fruit, fresh or dried, cooked in syrup flavored with spices such as vanilla, and served as a dessert or accompaniment.

Gastrique is the use of puréed beans to flavor sauces.

A healthy meal contains all the following characteristics EXCEPT:

Describe how to make a reduction dressing.

Blanched vegetables should be reheated in oil.

Which of the following can be used to thicken soup instead of roux?

Describe five balanced menu items for a morning break and how you would present each of them.

The first true leaves that develop after a seed starts to grow are called:

Which technique should be avoided when preparing balanced side dishes?

A strongly spiced sauce from India that is made with fruits, vegetables, and herbs is:

To make less look like more on a plate, you can:

Which of the following is a lean protein?

Introduction to Nutrition

Using Food Guides, Dietary Recommendations, and Nutrition Labels to Plan Menus

Carbohydrates

Fat

Protein

Vitamins

Water and Minerals

Building Flavor and Balanced Baking

Recipe Makeovers

Handling Customers Special Nutrition Requests

Weight Management

Nutrition for All Ages

Filters

Exam 10: Balanced Menus

Which of the following is most important for menu items?

Confit refers to rice paper skins stuffed with fillings.

Good breakfast choices include:

How do you fortify a stock to improve its flavor?

Break foods should be:

Creating balance in menu options takes an understanding of portion control, kcalories, types of fat, simple and complex carbohydrates, sodium and sugar levels.

The most important aspect of crafting a lighter balance of appetizer selections is to ___________________ the ingredients high in kcalories, fat, and sodium.

Both oils and vinegars can be infused with ingredients such as ground whole spice or fresh herbs.

A compote is a preparation of fruit, fresh or dried, cooked in syrup flavored with spices such as vanilla, and served as a dessert or accompaniment.

Gastrique is the use of puréed beans to flavor sauces.

A healthy meal contains all the following characteristics EXCEPT:

Describe how to make a reduction dressing.

Blanched vegetables should be reheated in oil.

Which of the following can be used to thicken soup instead of roux?

Describe five balanced menu items for a morning break and how you would present each of them.

The first true leaves that develop after a seed starts to grow are called:

Which technique should be avoided when preparing balanced side dishes?

A strongly spiced sauce from India that is made with fruits, vegetables, and herbs is:

To make less look like more on a plate, you can:

Which of the following is a lean protein?

Introduction to Nutrition

Using Food Guides, Dietary Recommendations, and Nutrition Labels to Plan Menus

Carbohydrates

Fat

Protein

Vitamins

Water and Minerals

Building Flavor and Balanced Baking

Recipe Makeovers

Handling Customers Special Nutrition Requests

Weight Management

Nutrition for All Ages

Filters