Deck 6: Meal Management

Question 1

The trend toward healthier eating has contributed to the suggestion of a national "fat tax" aimed at

A) snack foods sold at the grocery store.
B) bakeries.
C) fast-food restaurants.
D) high-end, sit-down restaurants.

Answer 1

C

Question 2

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

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

Answer 2

E

Question 3

Increasing the portion size of a meal in a restaurant increases the perceived value, but what does it do to the nutrient value of most meals?

A) It usually increases the caloric value of the meal and contributes to excessive kcalorie consumption.
B) It usually brings the nutritional value in line with meals eaten at home.
C) It contributes more vitamins and minerals to the diet and therefore is beneficial.
D) It does nothing to the nutrient value of the diet.

Answer 3

A

Question 4

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

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

Question 5

Less tender cuts of meat are _____ tender cuts.

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 6

Requirements for becoming a registered dietitian include

A) completing an approved 4-year college degree.
B) passing an exam.
C) completing an internship.
D) ongoing continuing education.
E) all of the above answers are correct

Question 7

Cycle menus are those menus that

A) follow a prescribed set of foods each day.
B) consist of two or more weeks that cycle or repeat.
C) remain consistent from day to day.
D) are most appropriate for commercial restaurants.

Question 8

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

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

Question 9

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

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

Question 10

A membership arrangement that cuts out the middle, retail level by purchasing foods in bulk at wholesale prices to sell to members is called a

A) farmer's market.
B) road-side stand.
C) food cooperative.
D) food service vendor.

Question 11

Comparison of food prices is based on

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

Question 12

The most common areas where food waste occurs include

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 13

In the early 1900s, large city _____ began allowing retailers of individual products to sell merchandise from inside booths.

A) food cooperatives
B) health food stores
C) grocery stores
D) warehouses

Question 14

Planning psychologically and physiologically satisfying meals requires a basic knowledge of

A) food preparation.
B) nutrition.
C) presentation strategies.
D) all of the above

Question 15

Which of the following is not a common item that may be used to visualize the specified portion size?

A) card deck = 3 ounces of meat/chicken
B) soda can = 12 fluid ounces of a beverage
C) palm of hand = 1 ounce of fish
D) golf ball = ¼ cup of ice cream
E) all of the above may be used to visualize the portion sizes listed

Question 16

Pull dates are

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 17

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

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

Question 18

Effective meal planning includes efficient management of

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

Question 19

Forecast refers to

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 20

Which of the following organizational groups established new standards for school lunches after passage of the Healthy, Hunger-Free Kids Act of 2010?

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

Question 21

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

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

Question 22

When price shopping, convenience foods are almost guaranteed to be less expensive than fresh, unprocessed forms.

Question 23

Oily foods such corn oil and peanut butter contain cholesterol.

Question 24

Which of the following types of table service is useful for no more than about six or eight people?

A) French
B) American
C) Russian
D) English

Question 25

In hospitals, dietitians provide medical nutrition therapy.

Question 26

The Dietary Guidelines, the ChooseMyPlate.gov website, and the Exchange Lists all provide consumer guidance for regulating micronutrient intake.

Question 27

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

Question 28

Which of the following statements about centerpieces is false?

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

Question 29

Which placement of a butter knife on a bread and butter plate is considered appropriate?

A) the knife positioned in a horizontal manner, with the blade facing down, at the top of the plate
B) the knife positioned in a horizontal manner, with the blade facing down, in the middle of the plate
C) the knife positioned in a vertical manner, toward the right-hand side of the plate, with the blade facing toward the left
D) all of the above answers are correct
E) none of the above answers is correct

Question 30

Flatware has assigned positions on the table setting

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 31

During which of the following types of meal service is a napkin or silver crumber typically used to brush the crumbs off the tablecloth?

A) Russian
B) French
C) English
D) American

Question 32

The biggest expense in the food budget is meat.

Question 33

Food service establishments rely on _____ for serving a large number of guests.

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

Question 34

When estimating the amount of preparation time needed for a meal, one should start at the serving time and work backwards.

Question 35

Measured portions are described

A) by weight.
B) by number.
C) by size.
D) all of the above answers are correct

Question 36

Which of the following recipe styles lists ingredients in the sequence in which they are used? This method displays the ingredient, amount, and directions in three columns, which makes it easy to read.

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

Question 37

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

Question 38

The ratio of edible food to food as purchased is called

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

Question 39

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

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

Question 40

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

Question 41

Matching
Definition choices:
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.
organizational chart

Question 42

In Russian table service, a chilled sorbet is served after the main entrée to refresh the palate by clearing any lingering flavors.

Question 43

Matching
Definition choices:
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.
Escoffier's system of organization

Question 44

The cover in table settings refers to the linens used.

Question 45

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

Question 46

Matching
Definition choices:
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.
dietitian

Question 47

Dinnerware must always match, and the patterns should harmonize.

Question 48

No matter what type of meal service is used, dessert is always placed on a cleared table.

Question 49

Matching
Definition choices:
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.
executive chef

Question 50

Matching
Definition choices:
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.
job description