Question 1

The menu would be categorized as part of the ________ segment of the foodservice systems model.

Accepted Answer

A) transformation 
B) input 
C) output 
D) control 
A) transformation 
B) input 
C) output 
D) control D

Question 2

The most important factor to consider in menu planning is:

Accepted Answer

A) price of ingredients. 
B) skill level of production employees. 
C) customer satisfaction. 
D) availability of production equipment. 
A) price of ingredients. 
B) skill level of production employees. 
C) customer satisfaction. 
D) availability of production equipment. C

Question 3

MATCHING. 
Choose the item that best Match the following:
-Single use menu

Accepted Answer

A) food items repeated on a patterned basis 
B) same menu items each day 
C) food items planned for specific days 
A) food items repeated on a patterned basis 
B) same menu items each day 
C) food items planned for specific days C

Question 4

The USDA sponsored program to improve school children's interest in tasty and nutritious foods is termed ________.

Accepted Answer

A) Milk Matters 
B) Chefs Move to School 
C) 5-a-Day 
D) Let's Move 
A) Milk Matters 
B) Chefs Move to School 
C) 5-a-Day 
D) Let's Move

Question 5

Presenting a menu orally to a hospital patient is termed a spoken menu.

Accepted Answer

A) True 
 B)False

Question 6

Aesthetic factors in menu planning include fat,sodium,and fiber content of menu items.

Accepted Answer

A) True 
 B)False

Question 7

When planning a menu,recommendations are to first plan:

Accepted Answer

A) the appetizer course because those items will be the first the customer receives. 
B) the dessert course because the richness of this course will determine how heavy or light to make the other courses. 
C) the salad and vegetables because many vegetables do not go well with other courses. 
D) the entree course because those items are the most expensive. 
A) the appetizer course because those items will be the first the customer receives. 
B) the dessert course because the richness of this course will determine how heavy or light to make the other courses. 
C) the salad and vegetables because many vegetables do not go well with other courses. 
D) the entree course because those items are the most expensive.

Question 8

The "3-A-Day" program was planned to:

Accepted Answer

A) decrease consumption of fats,oils,and sweets. 
B) decrease consumption of meat,poultry,and fish. 
C) increase consumption of dairy products. 
D) increase consumption of breads,cereals,rice,and pasta. 
A) decrease consumption of fats,oils,and sweets. 
B) decrease consumption of meat,poultry,and fish. 
C) increase consumption of dairy products. 
D) increase consumption of breads,cereals,rice,and pasta.

Question 9

If a restaurant is offering seven entrees on its menu,and wants to sell more of a particular item,that item would sell best if it is listed as the ________ item in the entree section.

Accepted Answer

A) seventh 
B) fifth 
C) fourth 
D) second 
A) seventh 
B) fifth 
C) fourth 
D) second

Question 10

Lettuce served at a restaurant that was grown on premise by the chef is termed "hyper-local."

Accepted Answer

A) True 
 B)False

Question 11

Having a food cost percentage of 40% means that:

Accepted Answer

A) 40% of revenue was spent on food. 
B) 40% of total costs were for food. 
C) 40% of the cost of the food was wasted. 
D) 40% of food costs were used for employee meals. 
A) 40% of revenue was spent on food. 
B) 40% of total costs were for food. 
C) 40% of the cost of the food was wasted. 
D) 40% of food costs were used for employee meals.

Question 12

The MyPlate graphic for healthy eating shows which of the following healthy eating recommendations?

Accepted Answer

A) alternate meat and non-meat protein sources 
B) choice servings of whole grains equal to servings of fruits and vegetables 
C) make half your plate fruits and vegetables 
D) drink water as the preferred beverage 
A) alternate meat and non-meat protein sources 
B) choice servings of whole grains equal to servings of fruits and vegetables 
C) make half your plate fruits and vegetables 
D) drink water as the preferred beverage

Question 13

Plate waste studies are one method used to determine:

Accepted Answer

A) appropriate length of menu cycle. 
B) food acceptability. 
C) cost of food. 
D) vendor performance. 
A) appropriate length of menu cycle. 
B) food acceptability. 
C) cost of food. 
D) vendor performance.

Question 14

MATCHING. 
Choose the item that best Match the following:
-Cycle menu

Accepted Answer

A) food items repeated on a patterned basis 
B) same menu items each day 
C) food items planned for specific days 
A) food items repeated on a patterned basis 
B) same menu items each day 
C) food items planned for specific days

Question 15

Hospitals are required to have multiple days of food supplies on hand in case of a disaster.

Accepted Answer

A) True 
 B)False

Question 16

Menu planning for the National School Breakfast and Lunch programs is monitored by the:

Accepted Answer

A) U)S.Department of Education. 
B) U)S.Department of Agriculture. 
C) U)S.Food and Drug Administration. 
D) U)S.Department of Health and Human Services. 
A) U)S.Department of Education. 
B) U)S.Department of Agriculture. 
C) U)S.Food and Drug Administration. 
D) U)S.Department of Health and Human Services.

Question 17

Designing the layout of a menu to influence the sale of certain food items on that menu is referred to as ________.

Accepted Answer

The answer of Designing the layout of a menu to...

Question 18

Which of the following would be considered an example of sustainability in menu planning:

Accepted Answer

A) purchasing commercially-prepared entrees. 
B) using Asian farm raised Tilapia rather than U.S.farm raised Tilapia. 
C) serving nonorganic produce. 
D) having "meatless Mondays." 
A) purchasing commercially-prepared entrees. 
B) using Asian farm raised Tilapia rather than U.S.farm raised Tilapia. 
C) serving nonorganic produce. 
D) having "meatless Mondays."

Question 19

Asking children to mark how well they liked what they ate on a facial hedonic scale is an example of determining sociocultural information about young customers.

Accepted Answer

A) True 
 B)False

Question 20

Nutrition messages in the Dietary Guidelines for Americans and MyPlate include all of the following EXCEPT:

Accepted Answer

A) sustain a healthy weight. 
B) find your balance between food and physical activity. 
C) maintain calorie balance over time. 
D) focus on nutrient dense foods 
A) sustain a healthy weight. 
B) find your balance between food and physical activity. 
C) maintain calorie balance over time. 
D) focus on nutrient dense foods

The menu would be categorized as part of the ________ segment of the foodservice systems model.

The most important factor to consider in menu planning is:

MATCHING. Choose the item that best Match the following: -Single use menu

The USDA sponsored program to improve school children's interest in tasty and nutritious foods is termed ________.

Presenting a menu orally to a hospital patient is termed a spoken menu.

Aesthetic factors in menu planning include fat,sodium,and fiber content of menu items.

When planning a menu,recommendations are to first plan:

The "3-A-Day" program was planned to:

If a restaurant is offering seven entrees on its menu,and wants to sell more of a particular item,that item would sell best if it is listed as the ________ item in the entree section.

Lettuce served at a restaurant that was grown on premise by the chef is termed "hyper-local."

Having a food cost percentage of 40% means that:

The MyPlate graphic for healthy eating shows which of the following healthy eating recommendations?

Plate waste studies are one method used to determine:

MATCHING. Choose the item that best Match the following: -Cycle menu

Hospitals are required to have multiple days of food supplies on hand in case of a disaster.

Menu planning for the National School Breakfast and Lunch programs is monitored by the:

Designing the layout of a menu to influence the sale of certain food items on that menu is referred to as ________.

Which of the following would be considered an example of sustainability in menu planning:

Asking children to mark how well they liked what they ate on a facial hedonic scale is an example of determining sociocultural information about young customers.

Nutrition messages in the Dietary Guidelines for Americans and MyPlate include all of the following EXCEPT:

Systems Approach to a Foodservice Organization

Managing Quality

Food Product Flow and Kitchen Design

Procurement

Food Production

Distribution and Service

Safety, Sanitation, and Maintenance

Management Principles

Leadership and Organizational Change

Decision Making, Communication, and Balance

Management of Human Resources

Management of Financial Resources

Marketing Foodservice

Meals, Satisfaction, and Accountability

Filters

Exam 3: The Menu

The menu would be categorized as part of the ________ segment of the foodservice systems model.

The most important factor to consider in menu planning is:

MATCHING. Choose the item that best Match the following: -Single use menu

The USDA sponsored program to improve school children's interest in tasty and nutritious foods is termed ________.

Presenting a menu orally to a hospital patient is termed a spoken menu.

Aesthetic factors in menu planning include fat,sodium,and fiber content of menu items.

When planning a menu,recommendations are to first plan:

The "3-A-Day" program was planned to:

If a restaurant is offering seven entrees on its menu,and wants to sell more of a particular item,that item would sell best if it is listed as the ________ item in the entree section.

Lettuce served at a restaurant that was grown on premise by the chef is termed "hyper-local."

Having a food cost percentage of 40% means that:

The MyPlate graphic for healthy eating shows which of the following healthy eating recommendations?

Plate waste studies are one method used to determine:

MATCHING. Choose the item that best Match the following: -Cycle menu

Hospitals are required to have multiple days of food supplies on hand in case of a disaster.

Menu planning for the National School Breakfast and Lunch programs is monitored by the:

Designing the layout of a menu to influence the sale of certain food items on that menu is referred to as ________.

Which of the following would be considered an example of sustainability in menu planning:

Asking children to mark how well they liked what they ate on a facial hedonic scale is an example of determining sociocultural information about young customers.

Nutrition messages in the Dietary Guidelines for Americans and MyPlate include all of the following EXCEPT:

Systems Approach to a Foodservice Organization

Managing Quality

Food Product Flow and Kitchen Design

Procurement

Food Production

Distribution and Service

Safety, Sanitation, and Maintenance

Management Principles

Leadership and Organizational Change

Decision Making, Communication, and Balance

Management of Human Resources

Management of Financial Resources

Marketing Foodservice

Meals, Satisfaction, and Accountability

Filters