Deck 6: Meal Management

Question 1

The U.S. Department of Agriculture's (USDA) guidelines for infants and children are called the

A) Child and Infant Nutritional Guidelines.
B) Infant and Adolescent Meal Pattern.
C) Child Care Meal Pattern.
D) No such guidelines exist.

Answer 1

C

Question 2

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.

Answer 2

D

Question 3

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 3

A

Question 4

A portion size that is approximately the size of a deck of cards is

A) 3 ounces of meat/chicken.
B) 12 fluid ounces of a beverage.
C) 1 ounce of fish.
D) ¼ cup of ice cream.

Question 5

In Escoffier's system of organization via stations, the broiler cook is also called the

A) saucier .
B) entremetier .
C) rotisseur .
D) grillardin .

Question 6

Planning psychologically and physiologically satisfying meals requires a basic knowledge of

A) food preparation.
B) nutrition.
C) presentation strategies.
D) All of these are correct.

Question 7

Smaller kitchens frequently have only two stations, one for __________ and one for __________.

A) entrees; pastries
B) hot foods; cold foods
C) food preparation; plating
D) appetizers and desserts; entrees
E) fruits and vegetables; meats and grains

Question 8

Requirements for becoming a dietetic technician include

A) completing an approved 4-year college degree.
B) holding at least a 2-year degree.
C) holding a master's degree.
D) holding a PhD degree.

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

Comparison of food prices is based on

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

Question 11

One way to reduce fresh produce losses is to follow the rule that says never buy more than what can be consumed in how many days?

A) 1
B) 3
C) 5
D) 7

Question 12

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 13

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 14

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 15

In a restaurant, the chef garde manger typically reports directly to the

A) entremetier.
B) banquet chef.
C) dinner restaurant chef supervisor.
D) sous-chef.
E) executive chef.

Question 16

The greatest percentage of calories in a well-balanced diet should come from

A) carbohydrate.
B) fat.
C) alcohol.
D) protein.

Question 17

Plant foods that are high in saturated fat include

A) avocados and nuts.
B) meat and cheese.
C) coconut and palm oils.
D) All of these are correct.

Question 18

Cycle menus are those menus that

A) follow a prescribed set of foods each day.
B) consist of 2 or more weeks that cycle or repeat.
C) remain consistent from day to day.
D) are most appropriate for commercial restaurants.

Question 19

Food cost accounts for about ________% of all operating expenses in food-service establishments.

A) 50
B) 70
C) 80
D) 90
E) 99

Question 20

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 21

The USDA offers multiple meal plans based on adult caloric needs.

Question 22

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

Question 23

During a family service meal, in what way(s) might the dessert be served?

A) at the table by the host or hostess
B) brought to the table in individual portions
C) on the counter next to the other dishes
D) in a container for guests to take home
E) a and b
F) c and d
G) All of these are correct.

Question 24

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

Question 25

The _________ recipe style is probably the most tedious as it reads like an essay, explaining ingredients, amounts, and preparation methods in text form.

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

Question 26

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

Question 27

Refined carbohydrate plant foods such as white bread and table sugar contain cholesterol.

Question 28

The biggest expenses in the food budget are dairy and eggs.

Question 29

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

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

Question 30

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

Question 31

____________ are a membership arrangement that cut out the middle retail level.

A) Wholesale stores
B) Smaller outlets
C) Local grocery stores
D) Co-operatives
E) Supermarkets

Question 32

What type of recipe writing style displays the ingredient, amount, and directions in three columns, which makes it easy to read?

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

Question 33

When a tablecloth is to be used, it should be centered on the table with a(n) _________-inch overhang.

A) 1-4
B) 3-6
C) 8-12
D) 10-12

Question 34

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

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

Question 35

The ratio of edible food to food as purchased is called

A) percentage yield.
B) portion control.
C) AP.
D) EP.

Question 36

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) Buffet

Question 37

In hospitals, dietitians provide medical nutrition therapy.

Question 38

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 39

Food costs account for approximately 75% of the costs incurred in a food-service operation.

Question 40

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 these are true statements.

Question 41

Your friend complains that she doesn't like to cook because she doesn't know how to efficiently plan a meal. Explain to her what the nine steps of meal preparation are and indicate how each of the steps improves efficiency.

Question 42

A hospital you work for is bringing their menu planning in-house. They are considering a cycle menu but aren't convinced that is a wise move. As the director of food service, explain to the hospital administration why a cycle menu will be beneficial for the hospital and its patients.

Question 43

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

Question 44

French table service is the most formal meal service type.

Question 45

Salt shakers and pepper shakers should be placed near the middle of the table with the salt to the left of the pepper.

Question 47

Russian meal service is the only type of meal service where dessert is always placed on a cleared table.

Question 48

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

Question 49

Dinnerware does not have to match, but patterns should harmonize.

Question 50

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 51

The cover in table settings refers to the table setting, including the place mat, flatware, dishes, and glasses.

Question 52

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 53

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.