Deck 3: The Menu

Question 1

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

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

Answer 1

A

Question 2

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) second
B) fourth
C) fifth
D) seventh

Answer 2

D

Question 3

MATCHING. Choose the item in column 2 that best matches each item in column 1.

A) food items repeated on a patterned basis
B) complete meal, fixed price
C) same menu items each day
D) food items planned for specific days
Static menu

Answer 3

C

Question 4

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

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

Question 5

MATCHING. Choose the item in column 2 that best matches each item in column 1.

A) food items repeated on a patterned basis
B) complete meal, fixed price
C) same menu items each day
D) food items planned for specific days
Single use menu

Question 6

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

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

Question 7

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

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

Question 8

MATCHING. Choose the item in column 2 that best matches each item in column 1.

A) food items repeated on a patterned basis
B) complete meal, fixed price
C) same menu items each day
D) food items planned for specific days
Cycle menu

Question 9

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

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

Question 10

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

Question 11

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

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

Question 12

Plate waste studies are one method used to determine

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

Question 13

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

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

Question 14

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

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

Question 15

The most important factor to consider in menu planning is

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

Question 16

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 17

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

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

Question 18

Having a food cost percentage of 40% means that

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

Question 19

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

Question 20

When planning a menu, recommendations are to first plan

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

Question 21

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

Question 22

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

Question 23

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 24

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

Question 25

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

Question 26

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

Question 27

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

Question 28

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