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13: Review
Write your answers using complete sentences when appropriate.
Name six resources a meal manager can use to reach goals related to preparing and serving food.
What portion of a day’s total nutrient intake do breakfast, lunch, dinner, and snacks generally supply?
What is usually the first step in planning a menu?
True or false. The more nutritious a food is, the more it will cost.
List four factors that help determine the amount of money a meal manager spends for food.
Describe the steps you would take to estimate the amount of money you could spend for food each week.
Which of the following statements about food costs is not true?
A. Dried milk costs less than fluid fresh milk.
B. During off-seasons, canned fruits and vegetables cost less than fresh.
C. Store brands cost less than national brands.
D. Presweetened breakfast cereals cost less than unsweetened cereals.
Define
garnish
and give two examples.
What are the five basic tastes recognized by human taste buds?
Give an example of two food items that might be served together. Explain how the two foods provide both texture and temperature contrasts.
What are the two main factors that help determine the amount of time meal managers need to plan and prepare meals?
Give two examples of how a meal manager can use time to save time.
What type of convenience food is ready for eating either immediately or after simply heating or thawing?
Describe three ways a meal manager can simplify tasks.
Give three suggestions for conserving resources in the kitchen.
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