Question 1

If my portion size for a banquet with 200 guests is 4 ounces of cooked meat and I purchase 200 4-ounce portions for a total of 50 pounds of raw meat, I have

Accepted Answer

A)  purchased just what I need. 
B)  over-purchased. 
C)  under-purchased. 
A)  purchased just what I need. 
B)  over-purchased. 
C)  under-purchased.

Question 2

Which of the following organizational groups established new standards for school lunches after passage of the Healthy, Hunger-Free Kids Act of 2010?

Accepted Answer

A)  Food and Drug Administration (FD
A)  
B)  United States Department of Agriculture (USD
A)  
C)  Educational Foundation of the National Restaurant Association 
D)  individual state and local health departments 
A)  Food and Drug Administration (FD
A)  
B)  United States Department of Agriculture (USD
A)  
C)  Educational Foundation of the National Restaurant Association 
D)  individual state and local health departments

Question 3

Matching
Definition choices:
-executive chef

Accepted Answer

A) health professional who counsels people about medical nutrition therapies and may have administrative responsibilities. 
B) a system of organization of a food production facility using heads with particular skills or expertise. 
C) organized list of duties used for finding qualified applicants, training, performance evaluation, defining authority, and determining salary. 
D) descriptive diagram showing the administrative structure of an organization. 
E) person in charge of kitchen administration, hiring, budgeting, purchasing, work scheduling, and menu planning. 
A) health professional who counsels people about medical nutrition therapies and may have administrative responsibilities. 
B) a system of organization of a food production facility using heads with particular skills or expertise. 
C) organized list of duties used for finding qualified applicants, training, performance evaluation, defining authority, and determining salary. 
D) descriptive diagram showing the administrative structure of an organization. 
E) person in charge of kitchen administration, hiring, budgeting, purchasing, work scheduling, and menu planning.

Question 4

Oily foods such corn oil and peanut butter contain cholesterol.

Accepted Answer

A) True 
 B)False

Question 5

Cycle menus are those menus that

Accepted Answer

A)  follow a prescribed set of foods each day. 
B)  consist of two or more weeks that cycle or repeat. 
C)  remain consistent from day to day. 
D)  are most appropriate for commercial restaurants. 
A)  follow a prescribed set of foods each day. 
B)  consist of two or more weeks that cycle or repeat. 
C)  remain consistent from day to day. 
D)  are most appropriate for commercial restaurants.

Question 6

A membership arrangement that cuts out the middle, retail level by purchasing foods in bulk at wholesale prices to sell to members is called a

Accepted Answer

A)  farmer's market. 
B)  road-side stand. 
C)  food cooperative. 
D)  food service vendor. 
A)  farmer's market. 
B)  road-side stand. 
C)  food cooperative. 
D)  food service vendor.

Question 7

Requirements for becoming a registered dietitian include

Accepted Answer

A)  completing an approved 4-year college degree. 
B)  passing an exam. 
C)  completing an internship. 
D)  ongoing continuing education. 
E)  all of the above answers are correct 
A)  completing an approved 4-year college degree. 
B)  passing an exam. 
C)  completing an internship. 
D)  ongoing continuing education. 
E)  all of the above answers are correct

Question 8

When price shopping, convenience foods are almost guaranteed to be less expensive than fresh, unprocessed forms.

Accepted Answer

A) True 
 B)False

Question 9

In hospitals, dietitians provide medical nutrition therapy.

Accepted Answer

A) True 
 B)False

Question 10

In Russian table service, a chilled sorbet is served after the main entrée to refresh the palate by clearing any lingering flavors.

Accepted Answer

A) True 
 B)False

Question 11

Which of the following types of table service is useful for no more than about six or eight people?

Accepted Answer

A)  French 
B)  American 
C)  Russian 
D)  English 
A)  French 
B)  American 
C)  Russian 
D)  English

Question 12

Which of the following is not a common item that may be used to visualize the specified portion size?

Accepted Answer

A)  card deck = 3 ounces of meat/chicken 
B)  soda can = 12 fluid ounces of a beverage 
C)  palm of hand = 1 ounce of fish 
D)  golf ball = ¼ cup of ice cream 
E)  all of the above may be used to visualize the portion sizes listed 
A)  card deck = 3 ounces of meat/chicken 
B)  soda can = 12 fluid ounces of a beverage 
C)  palm of hand = 1 ounce of fish 
D)  golf ball = ¼ cup of ice cream 
E)  all of the above may be used to visualize the portion sizes listed

Question 13

Measured portions are described

Accepted Answer

A)  by weight. 
B)  by number. 
C)  by size. 
D)  all of the above answers are correct 
A)  by weight. 
B)  by number. 
C)  by size. 
D)  all of the above answers are correct

Question 14

Effective meal planning includes efficient management of

Accepted Answer

A)  money. 
B)  time. 
C)  energy. 
D)  all of the above 
A)  money. 
B)  time. 
C)  energy. 
D)  all of the above

Question 15

The Dietary Guidelines, the ChooseMyPlate.gov website, and the Exchange Lists all provide consumer guidance for regulating micronutrient intake.

Accepted Answer

A) True 
 B)False

Question 16

The ratio of edible food to food as purchased is called

Accepted Answer

A)  percentage yield. 
B)  portion control. 
C)  as purchased (AP). 
D)  edible portion (EP). 
A)  percentage yield. 
B)  portion control. 
C)  as purchased (AP). 
D)  edible portion (EP).

Question 17

During which of the following types of meal service is a napkin or silver crumber typically used to brush the crumbs off the tablecloth?

Accepted Answer

A)  Russian 
B)  French 
C)  English 
D)  American 
A)  Russian 
B)  French 
C)  English 
D)  American

Question 18

Planning psychologically and physiologically satisfying meals requires a basic knowledge of

Accepted Answer

A)  food preparation. 
B)  nutrition. 
C)  presentation strategies. 
D)  all of the above 
A)  food preparation. 
B)  nutrition. 
C)  presentation strategies. 
D)  all of the above

Question 19

Increasing the portion size of a meal in a restaurant increases the perceived value, but what does it do to the nutrient value of most meals?

Accepted Answer

A)  It usually increases the caloric value of the meal and contributes to excessive kcalorie consumption. 
B)  It usually brings the nutritional value in line with meals eaten at home. 
C)  It contributes more vitamins and minerals to the diet and therefore is beneficial. 
D)  It does nothing to the nutrient value of the diet. 
A)  It usually increases the caloric value of the meal and contributes to excessive kcalorie consumption. 
B)  It usually brings the nutritional value in line with meals eaten at home. 
C)  It contributes more vitamins and minerals to the diet and therefore is beneficial. 
D)  It does nothing to the nutrient value of the diet.

Question 20

The most common areas where food waste occurs include

Accepted Answer

A)  over-purchasing of perishable produce and other foods. 
B)  food preparation losses. 
C)  food cooking losses. 
D)  plate waste. 
E)  all of the above 
A)  over-purchasing of perishable produce and other foods. 
B)  food preparation losses. 
C)  food cooking losses. 
D)  plate waste. 
E)  all of the above

Exam 6: Meal Management

If my portion size for a banquet with 200 guests is 4 ounces of cooked meat and I purchase 200 4-ounce portions for a total of 50 pounds of raw meat, I have

Which of the following organizational groups established new standards for school lunches after passage of the Healthy, Hunger-Free Kids Act of 2010?

Matching Definition choices: -executive chef

Oily foods such corn oil and peanut butter contain cholesterol.

Cycle menus are those menus that

A membership arrangement that cuts out the middle, retail level by purchasing foods in bulk at wholesale prices to sell to members is called a

Requirements for becoming a registered dietitian include

When price shopping, convenience foods are almost guaranteed to be less expensive than fresh, unprocessed forms.

In hospitals, dietitians provide medical nutrition therapy.

In Russian table service, a chilled sorbet is served after the main entrée to refresh the palate by clearing any lingering flavors.

Which of the following types of table service is useful for no more than about six or eight people?

Which of the following is not a common item that may be used to visualize the specified portion size?

Measured portions are described

Effective meal planning includes efficient management of

The Dietary Guidelines, the ChooseMyPlate.gov website, and the Exchange Lists all provide consumer guidance for regulating micronutrient intake.

The ratio of edible food to food as purchased is called

During which of the following types of meal service is a napkin or silver crumber typically used to brush the crumbs off the tablecloth?

Planning psychologically and physiologically satisfying meals requires a basic knowledge of

Increasing the portion size of a meal in a restaurant increases the perceived value, but what does it do to the nutrient value of most meals?

The most common areas where food waste occurs include

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