Question 1

Complex carbohydrates should provide at least _____ grams of fiber per day

Accepted Answer

A) 10 to 20 
B) 20 to 25 
C) 25 to 38 
D) 38 to 50 
A) 10 to 20 
B) 20 to 25 
C) 25 to 38 
D) 38 to 50

Question 2

Definition choices:
-dietitian

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) an administrative position where the person in charge of the entire operation has rotated through less responsible positions. 
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) an administrative position where the person in charge of the entire operation has rotated through less responsible positions.

Question 3

Efficient meal management is a complicated process, and one that can be improved by effective time management List the nine (9) steps of meal preparation and indicate how each of the steps improves efficiency

Accepted Answer

1. Planning: Planning meals in advance a

Question 4

List the four different styles of recipe writing; then take any recipe and adapt it to each style

Accepted Answer

The answer of List the four different styles of recipe...

Question 5

Less tender cuts of meat are _____ tender cuts

Accepted Answer

A) just as nutritious as 
B) often less fatty than 
C) less expensive than 
D) only answers "a" and "c" are correct 
E) all of the above answers are correct 
A) just as nutritious as 
B) often less fatty than 
C) less expensive than 
D) only answers "a" and "c" are correct 
E) all of the above answers are correct

Question 6

Silence cloths are used to help absorb the noise of loud laughter and talking during the meal

Accepted Answer

A) True 
 B)False

Question 7

Definition choices:
-job description

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) an administrative position where the person in charge of the entire operation has rotated through less responsible positions. 
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) an administrative position where the person in charge of the entire operation has rotated through less responsible positions.

Question 8

Which of the following recipe styles lists ingredients in the sequence in which they are used? This method displays the ingredient, amount, and directions in three columns, which makes it easy to read

Accepted Answer

A) narrative 
B) descriptive 
C) action 
D) standard 
A) narrative 
B) descriptive 
C) action 
D) standard

Question 9

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) an administrative position where the person in charge of the entire operation has rotated through less responsible positions. 
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) an administrative position where the person in charge of the entire operation has rotated through less responsible positions.

Question 10

Which of the following types of meal service typically uses a napkin or silver crumber 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 11

The trend toward healthier eating has contributed to the suggestion of a national "fat tax" aimed at

Accepted Answer

A) snack foods sold at the grocery store. 
B) bakeries. 
C) fast-food restaurants. 
D) high-end, sit-down restaurants. 
A) snack foods sold at the grocery store. 
B) bakeries. 
C) fast-food restaurants. 
D) high-end, sit-down restaurants.

Question 12

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 13

Definition choices:
-organizational chart

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) an administrative position where the person in charge of the entire operation has rotated through less responsible positions. 
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) an administrative position where the person in charge of the entire operation has rotated through less responsible positions.

Question 14

Dinnerware should always match, and the patterns should harmonize

Accepted Answer

A) True 
 B)False

Question 15

In the estimation of amount of preparation time needed for a meal, start at the serving time and work backwards

Accepted Answer

A) True 
 B)False

Question 16

A hospital diet is usually prescribed as medical nutrition therapy (MNT) by a physician

Accepted Answer

A) True 
 B)False

Question 17

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 18

Food in its raw state, minus that which is discarded-bones, fat, skins and/or seeds-is called

Accepted Answer

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

Question 19

A marketing company polled consumers nationwide and found that the most important consideration in selecting a store to purchase groceries was its

Accepted Answer

A) location. 
B) cleanliness. 
C) courtesy of clerks. 
D) prices. 
E) speediness of checkout service. 
A) location. 
B) cleanliness. 
C) courtesy of clerks. 
D) prices. 
E) speediness of checkout service.

Question 20

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

Exam 6: Meal Management

Complex carbohydrates should provide at least _____ grams of fiber per day

Definition choices: -dietitian

Efficient meal management is a complicated process, and one that can be improved by effective time management List the nine (9) steps of meal preparation and indicate how each of the steps improves efficiency

List the four different styles of recipe writing; then take any recipe and adapt it to each style

Less tender cuts of meat are _____ tender cuts

Silence cloths are used to help absorb the noise of loud laughter and talking during the meal

Definition choices: -job description

Which of the following recipe styles lists ingredients in the sequence in which they are used? This method displays the ingredient, amount, and directions in three columns, which makes it easy to read

Definition choices: -executive chef

Which of the following types of meal service typically uses a napkin or silver crumber to brush the crumbs off the tablecloth?

The trend toward healthier eating has contributed to the suggestion of a national "fat tax" aimed at

Planning psychologically and physiologically satisfying meals requires a basic knowledge of

Definition choices: -organizational chart

Dinnerware should always match, and the patterns should harmonize

In the estimation of amount of preparation time needed for a meal, start at the serving time and work backwards

A hospital diet is usually prescribed as medical nutrition therapy (MNT) by a physician

Cycle menus are those menus that

Food in its raw state, minus that which is discarded-bones, fat, skins and/or seeds-is called

A marketing company polled consumers nationwide and found that the most important consideration in selecting a store to purchase groceries was its

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

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