Deck 3: The Menu 

Question 1

Menu planning for the National School Breakfast and Lunch programs is monitored by the:

A)U)S.Department of Education.
B)U)S.Department of Agriculture.
C)U)S.Food and Drug Administration.
D)U)S.Department of Health and Human Services.

Answer 1

B

Question 2

Nutrition messages in the Dietary Guidelines for Americans and MyPlate include all of the following EXCEPT:

A)sustain a healthy weight.
B)find your balance between food and physical activity.
C)maintain calorie balance over time.
D)focus on nutrient dense foods

Answer 2

B

Question 3

The USDA sponsored program to improve school children's interest in tasty and nutritious foods is termed ________.

A)Milk Matters
B)Chefs Move to School
C)5-a-Day
D)Let's Move

Answer 3

B

Question 4

Truth in menu laws would prohibit which of the following practices?

A)Purchasing fresh-squeezed orange juice and having the menu read "Orange Juice."
B)Serving Oscar Meyer® hot dogs and listing the Oscar Meyer® brand name on the menu.
C)Purchasing rib eye steaks with the USDA grade of choice and having the printed menu read "Choice Rib Eye Steak."
D)Having the menu read "Roquefort Blue Cheese dressing" and purchasing Kraft® blue cheese dressing to serve.

Question 5

If a restaurant is offering seven entrees on its menu,and wants to sell more of a particular item,that item would sell best if it is listed as the ________ item in the entree section.

A)seventh
B)fifth
C)fourth
D)second

Question 6

The most important factor to consider in menu planning is:

A)price of ingredients.
B)skill level of production employees.
C)customer satisfaction.
D)availability of production equipment.

Question 7

The principle of eye gaze motion in menu design suggests that the ________ of a three-fold menu is the prime menu sales area.

A)center
B)lower right corner
C)upper left corner
D)upper right corner

Question 8

The MyPlate graphic for healthy eating shows which of the following healthy eating recommendations?

A)alternate meat and non-meat protein sources
B)choice servings of whole grains equal to servings of fruits and vegetables
C)make half your plate fruits and vegetables
D)drink water as the preferred beverage

Question 9

The menu would be categorized as part of the ________ segment of the foodservice systems model.

A)transformation
B)input
C)output
D)control

Question 10

The "3-A-Day" program was planned to:

A)decrease consumption of fats,oils,and sweets.
B)decrease consumption of meat,poultry,and fish.
C)increase consumption of dairy products.
D)increase consumption of breads,cereals,rice,and pasta.

Question 11

MATCHING.

A)food items repeated on a patterned basis
B)same menu items each day
C)food items planned for specific days
Single use menu

Question 12

Having a food cost percentage of 40% means that:

A)40% of revenue was spent on food.
B)40% of total costs were for food.
C)40% of the cost of the food was wasted.
D)40% of food costs were used for employee meals.

Question 13

Which of the following would be considered an example of sustainability in menu planning:

A)purchasing commercially-prepared entrees.
B)using Asian farm raised Tilapia rather than U.S.farm raised Tilapia.
C)serving nonorganic produce.
D)having "meatless Mondays."

Question 14

Plate waste studies are one method used to determine:

A)appropriate length of menu cycle.
B)food acceptability.
C)cost of food.
D)vendor performance.

Question 15

When planning a menu,recommendations are to first plan:

A)the appetizer course because those items will be the first the customer receives.
B)the dessert course because the richness of this course will determine how heavy or light to make the other courses.
C)the salad and vegetables because many vegetables do not go well with other courses.
D)the entree course because those items are the most expensive.

Question 16

Healthcare reform legislation requires vending companies to post calories on vending machines.

Question 17

MATCHING.

A)food items repeated on a patterned basis
B)same menu items each day
C)food items planned for specific days
Cycle menu

Question 18

MATCHING.

A)food items repeated on a patterned basis
B)same menu items each day
C)food items planned for specific days
Static menu

Question 19

Lettuce served at a restaurant that was grown on premise by the chef is termed "hyper-local."

Question 20

Asking children to mark how well they liked what they ate on a facial hedonic scale is an example of determining sociocultural information about young customers.

Question 21

Food preferences express the degree of liking for a food item.

Question 22

Hospitals are required to have multiple days of food supplies on hand in case of a disaster.

Question 23

Aesthetic factors in menu planning include fat,sodium,and fiber content of menu items.

Question 24

Designing the layout of a menu to influence the sale of certain food items on that menu is referred to as ________.

Question 25

Child Nutrition Programs participating in the National School Breakfast Program are required to provide 1/4 of the RDA for that age group in breakfast meals served.

Question 26

An a la carte menu is one in which several food items are grouped together and offered at a set price.

Question 27

Number,skill level,and available hours of labor are production capability issues that should be considered in menu planning.

Question 28

Presenting a menu orally to a hospital patient is termed a spoken menu.