Deck 6: Meal Management

Question 1

Increasing the portion size of a meal in a restaurant gives the perception of 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 calorie consumption.
B)It usually brings the nutritional value in line with meals eaten at home.
C)It contributes to the increased vitamin and minerals in the diet and therefore is good.
D)It does nothing to the nutrient value of the diet.

Answer 1

A

Question 2

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.

Answer 2

A

Question 3

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

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

Answer 3

E

Question 4

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.

Question 5

Complex carbohydrates should provide at least _____ grams of fiber per day

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

Question 6

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 7

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)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 8

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

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

Question 9

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 10

Ideally, the percentage of calories 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 11

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 12

A marketing company polled consumers nationwide and found that the most important consideration in selecting a store to purchase groceries was its

A)location.
B)cleanliness.
C)courtesy of clerks.
D)prices.
E)speediness of checkout service.

Question 13

Effective meal planning includes efficient management of

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

Question 14

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 15

Comparison of food prices is based on

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

Question 16

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

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

Question 17

The ratio of edible to inedible food is called

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

Question 18

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)all of the above answers are correct

Question 19

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 20

Which is the most popular avenue for purchasing food among consumers?

A)food cooperatives
B)health food stores
C)farmer's markets
D)supermarkets
E)warehouses

Question 21

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

Question 22

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 23

Dinnerware should always match, and the patterns should harmonize

Question 24

A hospital diet is usually prescribed as medical nutrition therapy (MNT) by a physician

Question 25

The cover in table settings refers to the linens used

Question 26

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

Question 27

The correct placement of a butter knife on a bread and butter plate is

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 28

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

Question 29

The traditional food-based menu planning from the USDA is based on five food items from four food component groups

Question 30

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

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

Question 31

The biggest expense in the food budget is meat

Question 32

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 33

In the estimation of amount of preparation time needed for a meal, start at the serving time and work backwards

Question 34

Which of the following types of meal service typically uses a napkin or silver crumber to brush the crumbs off the tablecloth?

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

Question 35

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

Question 36

Food service establishments rely on

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

Question 37

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

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 38

Regarding portion control, portions are described

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

Question 39

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 40

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

Question 41

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?

Question 42

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.an administrative position where the person in charge of the entire operation has rotated through less responsible positions.
Escoffier's system of organization

Question 43

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.an administrative position where the person in charge of the entire operation has rotated through less responsible positions.
executive chef

Question 44

List the four different styles of recipe writing; then take any recipe and adapt it to each style

Question 45

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.an administrative position where the person in charge of the entire operation has rotated through less responsible positions.
job description

Question 46

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

Question 47

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

Question 48

Describe the many ways to keep food costs down when purchasing foods What are the common areas where waste occurs? What do the following terms mean? Explain their relationship to food cost and portion control: as purchased (AP), edible portion (EP), and percentage yield

Question 49

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.an administrative position where the person in charge of the entire operation has rotated through less responsible positions.
organizational chart

Question 50

Efficient meal management is a complicated process, and one that can be improved by effective time management List the nine (9) steps of meal preparation and indicate how each of the steps improves efficiency

Question 51

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.an administrative position where the person in charge of the entire operation has rotated through less responsible positions.
dietitian

Question 52

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