Deck 10: Balanced Menus

Question 1

A healthy meal contains all the following characteristics EXCEPT:

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

Answer 1

B

Question 2

Which of the following is most important for menu items?

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

Answer 2

D

Question 3

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

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

Answer 3

B

Question 4

Very thin slices of meat, fish, or vegetables served raw is:

A) Baba ganoush
B) Confit
C) Sushi
D) Carpaccio

Question 5

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

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

Question 6

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

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

Question 7

Hummus is what type of dressing?

A) Creamy
B) Puréed
C) Reduction
D) Vinaigrette

Question 8

A dark brown vinegar with a rich sweet-sour flavor that is aged is:

A) wine vinegar
B) cider vinegar
C) balsamic vinegar
D) brown vinegar

Question 9

Which of the following is a lean protein?

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

Question 10

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

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

Question 11

A sauce made of a purée of vegetables or fruits is:

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

Question 12

A spicy Caribbean and South American sauce is:

A) Mojo
B) Confit
C) Salsa
D) relish

Question 13

Which technique should be avoided when preparing balanced side dishes?

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

Question 14

For a balanced dessert, which ingredient is the most useful?

A) Fruits
B) Whole grains
C) Ice cream
D) Chocolate

Question 15

Good breakfast choices include:

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

Question 16

Break foods should be:

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

Question 17

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

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 18

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

Question 19

Confit refers to rice paper skins stuffed with fillings.

Question 20

Stocks are a low-kcalorie way to support flavor in soup recipes.

Question 21

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

Question 22

Gastrique is the use of puréed beans to flavor sauces.

Question 23

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.

Question 24

Blanched vegetables should be reheated in oil.

Question 25

Phyllo dough is a versatile ingredient for balanced desserts.

Question 26

To use less egg, oil, or sugar in a pancake batter, try adding other ingredients such as steel-cut oats to create a hearty texture, spices and fruit flavorings.

Question 27

The emphasis on break foods should be on carbohydrates, not protein.

Question 28

The most effective garnish is something bright, eye-catching, contrasting in color, pleasing in shape, and simple in design.

Question 29

In a steakhouse, the chef is considering adding a balanced entrée to the menu. Briefly discuss five considerations.

Question 30

Write a menu for a three-course balanced dinner that is moderate in kcalories, saturated fat, and added sugar. Include two menu items for each category. Evaluate your menu based on flavor combinations, color, texture, and interest.

Question 31

How could you serve an antipasto plate that is balanced?

Question 32

How do you fortify a stock to improve its flavor?

Question 33

Name four possible ingredients of a balanced vinaigrette dressing.

Question 34

Describe how to make a reduction dressing.

Question 35

List two lean cuts of beef and pork and two ingredients to extend ground beef.

Question 36

How do you prepare a glaze?

Question 37

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