FSM Exam 1 Chapters 3 and 4

Refers to a menu of items prices and ordered separately rather than selected from a list of preset, multi-course meals at a fixed price

a menu that offers multi-course meals with limited choices at fixed prices

Today's restaurant menu must be aligned with a ____ _____ and is critical to the execution of that concept

the menu must make the diner feel ___ with the available choices while always meeting or ____ the diner's _____

the physical environment in a QSR truly focuses interest on the

Who do QSRs target?

with fast causal restaurants, although the food is ___ __ ___, it is still ___ ___ whether to be retried by the customer when notified that it is ready of delivery to the table

many fast-casual restaurants are marketed as ____ _____

What is the challenge for onsite food service?

wellness, sustainability, and nutritional content are among the driving factors for this

Major types of hospital diets

Health care menus reflect the patient-care ____ of their institutional hosts

a menu on which the offerings are planned for a period from 6 to 30 days and then are repeated at the end of that period

True/False: School menus aren’t allowed to be cycle menus
True False

a cycle menu served “as is, with no variation.”

in any cycle menu planning need 6 things

a cycle menu includes choices – usually two entrees paired with various sides and perhaps a choice of fruit or dessert and a beverage

The ____ __ _____ even greater when the planner must include at least two items for every meal.

patient sees choices for the entire one week cycle, but a server reviews today’s choices plus possible substitutes at the bedside and takes the order for meals.

customer has a menu in his room and calls his order in for each meal.

customer has a menu in his room and calls his order in for each meal.

A menu specifically planned and used only once, usually for a holiday or catered event

an outline of the menu item categories offered at each meal and the # of choices within each category.

the number of meal opportunities offered over a specified period of time, usually 24 hours, ex) college plan

the USDA's my plate evolved from

In planning a menu, there are many factors to consider what are the four that tend to fall into categories of influence

what was est. under the National School Lunch Act, signed by President Harry Truman in 1946

who administers the national school lunch program at the federal level?

True/False:Nutritional requirements vary depending on the type of foodservice and population served
True False

True/ False: Foodservice operations and the menus in higher education environments ARE regulated beyond applying the same standards that apply to restaurant foodservice.

Federally assisted meal program operating in public and non-profit private schools and residential childcare institutions

The dynamics of the markets or sources of food effect

In retail operations, the amount to be budgeted is based on ____ ____ from the sale of food.

True/False: In sports and recreation facilities There are no regulatory restrictions beyond those that apply to restaurants.
True False

___ __ ____ laws require that the menu accurately describes the foods to be served

True/False: Giving misleading names to menu items is illegal
True False

without ____ the manager cannot determine what foods to purchase to produce a given recipe, how long it will take to produce the item and whether it will be correctly prepared

Items that need to be included on a standardized recipe (11)

two additional steps added to standardized recipes now a days

Advantages of recipe standarization (8)

Disadvantages of recipe standardization (5)

the _____ offers certification in five categories of cooking: in the "cooking professionals" category there are five credentials based on education and work experience requirements

an equivalent measure of a specific food

How many strips of bacon will you give you one cup of bacon crumbles?

What measure of apple slices of you get from an apple?

How many pounds of beed will serve 15 people after it is cooked?

If I have one lb of flour, how many cups is that?

adding up the cost of all individual ingredients and then calculating the cost per serving

provides a basis on which a person or computer can calculated the price of an item correctly

True/False: since any foodservice organization used hundreds of items, even a few minor errors can have dramatic effects on costing and pricing
True False

determine the content of foods that are actually consumed by individuals

the system is designed to prevent food handling errors and thereby maximizing food safety

Who originally used HACCP plans to protect these people from biological contaminants

True/False: Separate menus are made for different problems such as water supply failure
True False

visualize how food will look on tray or plate

eye appeal, helps merchandise the food, need 1-2 colorful foods, garnishes

structure of food – mouth feel ; use variety 

Examples: Crisp, chewy, soft (crisp garden salad, baked chicken, rice pilaf)

how foods adhere (firmness, density, viscosity

Example: Firm, thick, thin, gelatinous

eye appeal; veggies – strips, circles, cubes, shredded

(basic tastes) sweet, salty, bitter, sour, savory

mild or strong flavor – onion, garlic, etc.

spicy or highly seasoned, sauces, dill dip

Avoid too strong or too bland:Tomato sauce on pasta with sliced tomato salad