Question 1

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

Accepted Answer

A) True 
 B)False  False

Question 2

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

Accepted Answer

A) True 
 B)False  True

Question 3

A new menu item should first be tested:

Accepted Answer

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 
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 C

Question 4

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?

Accepted Answer

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

Question 5

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

Accepted Answer

A) True 
 B)False

Question 6

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

Accepted Answer

A) True 
 B)False

Question 7

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...

Question 8

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?

Accepted Answer

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

Question 9

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

Accepted Answer

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 
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 10

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?

Accepted Answer

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

Question 11

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:

Accepted Answer

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 
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

Question 12

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

Accepted Answer

A) True 
 B)False

Question 13

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

Accepted Answer

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

Question 14

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

Accepted Answer

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

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

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

A new menu item should first be tested:

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?

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

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 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?

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:

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

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

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

The Foodservice Industry

The Systems Approach

Food Safety

Facility Sanitation and Safety

Purchasing

Receiving, Storage, and Inventory

Production

Service

Facilities Planning and Design

Equipment and Furnishings

Resource Conservation

Organizational Design

Leadership

Human Resource Management

Performance Improvement

Financial Management

Marketing

Filters

Exam 5: The Menu

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

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

A new menu item should first be tested:

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?

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

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 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?

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:

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

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

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

The Foodservice Industry

The Systems Approach

Food Safety

Facility Sanitation and Safety

Purchasing

Receiving, Storage, and Inventory

Production

Service

Facilities Planning and Design

Equipment and Furnishings

Resource Conservation

Organizational Design

Leadership

Human Resource Management

Performance Improvement

Financial Management

Marketing

Filters