Exam 6: Meal Management

A hospital you work for is bringing their menu planning in-house. They are considering a cycle menu but aren't convinced that is a wise move. As the director of food service, explain to the hospital administration why a cycle menu will be beneficial for the hospital and its patients.

In Escoffier's system of organization via stations, the broiler cook is also called the

The cover in table settings refers to the table setting, including the place mat, flatware, dishes, and glasses.

A portion size that is approximately the size of a deck of cards is

Smaller kitchens frequently have only two stations, one for __________ and one for __________.

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

Your friend complains that she doesn't like to cook because she doesn't know how to efficiently plan a meal. Explain to her what the nine steps of meal preparation are and indicate how each of the steps improves efficiency.

Requirements for becoming a dietetic technician include

Russian meal service is the only type of meal service where dessert is always placed on a cleared table.

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

Food cost accounts for about ________% of all operating expenses in food-service establishments.

Refined carbohydrate plant foods such as white bread and table sugar contain cholesterol.

What type of recipe writing style displays the ingredient, amount, and directions in three columns, which makes it easy to read?

There are various dates on foods including (1) freshness or quality assurance, (2) pull, (3) expiration, and (4) pack dates. Explain the meaning of each date.

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.

Which of the following statements about centerpieces is false?

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

Pull dates are

The USDA offers multiple meal plans based on adult caloric needs.