Question 1

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

Accepted Answer

Truth-in-Menu standards are typically regulated at the state or local level, not by a specific federal law. These standards are designed to ensure that menus accurately represent the food being served.

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

Accepted Answer

B

Question 3

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

Accepted Answer

The static menu is most likely used for hospitals that use the room service concept for patient meal service because it allows patients to order meals from a fixed menu at any time of day or night.

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

Accepted Answer

The diet manual is the most appropriate document to clarify the definition of a low tyramine diet as it provides detailed nutritional information and guidelines specific to dietary needs and restrictions, including those for a low tyramine diet.

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

Accepted Answer

Descriptive wording in menu design allows customers to form mental images of the dishes, enhancing their ability to visualize what the menu items will look like when served. This can include details about ingredients, preparation methods, and presentation styles.

Question 6

The master menu best represents which component of the systems model?
A) Feedback
B) Memory
C) Controls
D) Outputs

Accepted Answer

Controls are the component of the systems model that best represents the master menu. The master menu is the central control panel for the system, and it allows users to access all of the system's functions.

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

Accepted Answer

A cycle menu, by its repetitive nature, may limit the use of seasonal foods since it operates on a fixed rotation, potentially not aligning with the availability of seasonal ingredients.

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

Accepted Answer

A meal pattern provides a consistent framework for the number and types of food items to be offered, ensuring consistency in daily meals.

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

Accepted Answer

Testing a new menu item before adding it to the existing menu allows for adjustments based on feedback and ensures it meets customer expectations and operational capabilities.

Question 10

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

Accepted Answer

The design of trays in a hospital foodservice can influence the space available for different types of food items, thus affecting the variety and quantity of items that can be offered on the menu.

Question 11

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

Accepted Answer

Selective menus offer a variety of choices to the customers, which requires maintaining a larger inventory and can lead to higher food costs and more complex preparation processes, making them more expensive to administer than non-select menus, which are limited and simpler.

Question 12

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

Accepted Answer

Child Nutrition Programs that receive federal funding are required by federal law to comply with the Dietary Guidelines for Americans to ensure that meals provided to children are nutritious and promote health.

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

Accepted Answer

Having a meeting with the cooks or production staff to review the menu is the best approach to begin evaluating the menu's impact on equipment utilization. The cooks are directly involved in the food preparation process and can provide valuable insights into how the new menu items will affect the use of kitchen equipment. They can identify potential bottlenecks, suggest adjustments, and help ensure that the menu is feasible given the available resources.

Question 14

Match between columns
                        Premises: Includes two or more choices in some
Menu where food items are priced
A menu planned for a specific event is not repeated again in the exact same form.
Menus that offer no choice or are
Offers a complete meal at a fixed price.

Accepted Answer

The Answer of table d'hote menu separately. and à la is...

Quiz 5: The Menu

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

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

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

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?

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?

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

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

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 new menu item should first be tested:

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

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

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

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:

Match the letter of the one item that best corresponds to the following statements.