Question 1

The correct placement of a butter knife on a bread and butter plate is

Accepted Answer

A) the knife positioned in a horizontal manner, with the blade facing down, at the top of the plate. 
B) the knife positioned in a horizontal manner, with the blade facing down, in the middle of the plate. 
C) the knife positioned in a vertical manner, toward the right-hand side of the plate, with the blade facing toward the left. 
D) all of the above answers are correct 
E) none of the above answers is correct 
A) the knife positioned in a horizontal manner, with the blade facing down, at the top of the plate. 
B) the knife positioned in a horizontal manner, with the blade facing down, in the middle of the plate. 
C) the knife positioned in a vertical manner, toward the right-hand side of the plate, with the blade facing toward the left. 
D) all of the above answers are correct 
E) none of the above answers is correct

Question 2

Increasing the portion size of a meal in a restaurant gives the perception of 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 calorie consumption. 
B) It usually brings the nutritional value in line with meals eaten at home. 
C) It contributes to the increased vitamin and minerals in the diet and therefore is good. 
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 calorie consumption. 
B) It usually brings the nutritional value in line with meals eaten at home. 
C) It contributes to the increased vitamin and minerals in the diet and therefore is good. 
D) It does nothing to the nutrient value of the diet.

Question 3

The biggest expense in the food budget is meat

Accepted Answer

A) True 
 B)False

Question 4

Describe the many ways to keep food costs down when purchasing foods What are the common areas where waste occurs? What do the following terms mean? Explain their relationship to food cost and portion control: as purchased (AP), edible portion (EP), and percentage yield

Accepted Answer

The answer of Describe the many ways to keep food...

Question 5

Regarding portion control, 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 6

The traditional food-based menu planning from the USDA is based on five food items from four food component groups

Accepted Answer

A) True 
 B)False

Question 7

Definition choices:
-Escoffier's system of organization

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 is the most popular avenue for purchasing food among consumers?

Accepted Answer

A) food cooperatives 
B) health food stores 
C) farmer's markets 
D) supermarkets 
E) warehouses 
A) food cooperatives 
B) health food stores 
C) farmer's markets 
D) supermarkets 
E) warehouses

Question 9

Pull dates are

Accepted Answer

A) the last day a store will sell an item. 
B) the last day the product will be of optimum quality. 
C) the last day a food should be consumed. 
D) often used by stores, which need to know when to rotate stock. 
A) the last day a store will sell an item. 
B) the last day the product will be of optimum quality. 
C) the last day a food should be consumed. 
D) often used by stores, which need to know when to rotate stock.

Question 10

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 11

No matter what type of meal service is used, dessert is always placed on a cleared table

Accepted Answer

A) True 
 B)False

Question 12

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

Accepted Answer

A) True 
 B)False

Exam 6: Meal Management

The correct placement of a butter knife on a bread and butter plate is

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

The biggest expense in the food budget is meat

Describe the many ways to keep food costs down when purchasing foods What are the common areas where waste occurs? What do the following terms mean? Explain their relationship to food cost and portion control: as purchased (AP), edible portion (EP), and percentage yield

Regarding portion control, portions are described

The traditional food-based menu planning from the USDA is based on five food items from four food component groups

Definition choices: -Escoffier's system of organization

Which is the most popular avenue for purchasing food among consumers?

Pull dates are

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

No matter what type of meal service is used, dessert is always placed on a cleared table

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

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meat

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pies and Pastries

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters