Deck 5: The Menu

Question 1

Truth-in-Menu standards are mandated by federal law.

Answer 1

False

Question 2

The following menu is planned for a senior center congregate meal site: Which food characteristic is in most need of improvement?

A) color
B) texture
C) flavor
D) temperature

Answer 2

B

Question 3

The static menu is most likely used for hospitals that use the room service concept for patient meal service.

Answer 3

True

Question 4

A dietitian and nurse disagree on the definition of a low tyramine diet as established for their facility. Which document would be most appropriate to clarify the definition?

A) physician's written diet order
B) diet manual
C) modified menu extension
D) JCAHO standards manual

Question 5

Which of the following principles of menu design contributes most to a customer's ability to visualize menu items as they will appear at the point-of- service?

A) descriptive wording
B) color selection of paper and print
C) font style
D) page layout

Question 6

The master menu best represents which component of the systems model?

A) Feedback
B) Memory
C) Controls
D) Outputs

Question 7

Which of the following is NOT an advantage of a cycle menu?

A) saves time for the menu planner
B) helps in standardizing preparation procedures
C) simplifies purchasing and forecasting
D) allows for use of seasonal foods

Question 8

Parents of children enrolled at the day care center complain that lunches are inconsistent in the number of food items offered each day (i.e. some days too few items are offered, other days too many). Which of the following menu planning tools will contribute to the resolution of this problem?

A) meal pattern
B) meal plan
C) modified menu extension
D) menu item repeat form

Question 9

A new menu item should first be tested:

A) after it has been incorporated into the existing menu
B) by the customers after it has been served
C) prior to incorporation into the existing menu
D) by soliciting verbal comments from customers

Question 10

In a hospital foodservice, the design of the trays may impact the number and kinds of items offered on the menu.

Question 11

Selective menus are less expensive to administer as compared to non- select menus

Question 12

Compliance with the Dietary Guidelines for Americans (USDA) is mandated by federal law for Child Nutrition Programs that receive federal funding.

Question 13

After completing the first draft of winter menus, the dietitian wants to evaluate the menu's impact on equipment utilization. The best approach to begin this evaluation would be to:

A) submit menus to an equipment vendor
B) review the equipment manual
C) have a meeting with the cooks, (production staff), to review the menu
D) develop a standardized recipe for each new menu item