FSM Exam 1 Chapters 3 and 4

  1. 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 la carte
  2. a menu that offers multi-course meals with limited choices at fixed prices
    table d'hote

    also called prix fixe
  3. Today's restaurant menu must be aligned with a ____ _____ and is critical to the execution of that concept
    restaurant's concept
  4. the menu must make the diner feel ___ with the available choices while always meeting or ____ the diner's _____
    • comfortable
    • exceeding
    • expectations
  5. the physical environment in a QSR truly focuses interest on the
    menu display
  6. Who do QSRs target?
    customers in a hurry
  7. 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
    • prepared to order
    • served quickly
  8. many fast-casual restaurants are marketed as ____ _____
    health conscious
  9. What is the challenge for onsite food service?
    have the diner feel that people are eating there by choice
  10. wellness, sustainability, and nutritional content are among the driving factors for this
    menu planning
  11. Major types of hospital diets
    • 1. regular, house or general
    • 2. special or modified menu (fat, calories)
    • 3. consistency modifications (mechanical soft, thick fluids)
  12. Health care menus reflect the patient-care ____ of their institutional hosts
    philsophies
  13. 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
    cycle menu
  14. True/False: School menus aren’t allowed to be cycle menus
    True bc they should have some type of variety
  15. a cycle menu served “as is, with no variation.”
    a non-selective menu


    example: UPMC shadysiden any cycle menu planning need you need
  16. in any cycle menu planning need 6 things
    • Variety
    • color
    • type
    • temperature
    • texture
    • preparation style.
  17. a cycle menu includes choices – usually two entrees paired with various sides and perhaps a choice of fruit or dessert and a beverage
    selective menu
  18. The ____ __ _____ even greater when the planner must include at least two items for every meal.
    risk of repetition
  19. 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.
    restaurant-style hospital menu
  20. customer has a menu in his room and calls his order in for each meal.
    hotel-style room service menu
  21. customer has a menu in his room and calls his order in for each meal.
    static menu
  22. A menu specifically planned and used only once, usually for a holiday or catered event
    single use menu
  23. an outline of the menu item categories offered at each meal and the # of choices within each category.
    the menu pattern
  24. the number of meal opportunities offered over a specified period of time, usually 24 hours, ex) college plan
    a meal plan
  25. the USDA's my plate evolved from
    my pyramid
  26. In planning a menu, there are many factors to consider what are the four that tend to fall into categories of influence
    • Organizational
    • Customer
    • Inputs
    • Operations
  27. what was est. under the National School Lunch Act, signed by President Harry Truman in 1946
    the national school lunch program
  28. who administers the national school lunch program at the federal level?
    The U.S. Department of Agriculture (USDA) Food and Nutrition Service
  29. True/False:Nutritional requirements vary depending on the type of foodservice and population served
    true
  30. True/ False: Foodservice operations and the menus in higher education environments ARE regulated beyond applying the same standards that apply to restaurant foodservice.
    False: Are NOT regulated beyond applying the same standards that apply to restaurant foodservice
  31. Federally assisted meal program operating in public and non-profit private schools and residential childcare institutions
    NSLP
  32. The dynamics of the markets or sources of food effect
    the menu
  33. In retail operations, the amount to be budgeted is based on ____ ____ from the sale of food.
    projected income
  34. True/False: In sports and recreation facilities There are no regulatory restrictions beyond those that apply to restaurants.
    true
  35. ___ __ ____ laws require that the menu accurately describes the foods to be served
    Truth-in-menu
  36. True/False: Giving misleading names to menu items is illegal
    true
  37. 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
    standardization
  38. Items that need to be included on a standardized recipe (11)
    • food items (listed in order of use)
    • amount of each item
    • action fro each as a raw ingredient (drained, soaked, cleaned)
    • what tools are necessary
    • methods for combining
    • amount of time for each preparation step
    • total time for recipe prep and cooking time
    • required temp for cooking
    • sub-assembly
    • final yield and/or number of servings and the size of each serving
    • serving suggestions or directions for how to plate or present the prepared item
  39. two additional steps added to standardized recipes now a days
    • nutritional analysis
    • additional instruction for safe food handling practices
  40. Advantages of recipe standarization (8)
    • procurement planning
    • fiscal planning
    • scheduling
    • teaching 
    • nutritional analysis
    • chemistry
    • extension
    • mise en place (having all ur supplies and everything in place)
  41. Disadvantages of recipe standardization (5)
    • cost
    • creativity issues
    • communication
    • computers
    • quality
  42. the _____ offers certification in five categories of cooking: in the "cooking professionals" category there are five credentials based on education and work experience requirements
    American Culinary federation (ACF)
  43. an equivalent measure of a specific food
    a food yield

    example: how many strips of bacon will give you 1 cup of bacon crumbles?
  44. How many strips of bacon will you give you one cup of bacon crumbles?
    16 strips

    1 strip= 1 TBSP

    16 TBSP= 1 cup
  45. What measure of apple slices of you get from an apple?
    1 Medium apple= 1 cup diced or sliced apples
  46. How many pounds of beed will serve 15 people after it is cooked?
    5 lbs of beef tenderloin will produce 12-16 servings
  47. If I have one lb of flour, how many cups is that?
    1 pound of flour= 4 cups of sifted flour or 3 and 1/3 cups of unsifted flour
  48. adding up the cost of all individual ingredients and then calculating the cost per serving
    recipe costing
  49. provides a basis on which a person or computer can calculated the price of an item correctly
    unit of measure
  50. True/False: since any foodservice organization used hundreds of items, even a few minor errors can have dramatic effects on costing and pricing
    TRUE
  51. determine the content of foods that are actually consumed by individuals
    intake analysis

    used in nursing homes or hospitals to ensure intake of adequate nutrients

    Example: Patient AK ate 100% of her tray
  52. the system is designed to prevent food handling errors and thereby maximizing food safety
    HACCP
  53. Who originally used HACCP plans to protect these people from biological contaminants
    NASA astronauts
  54. True/False: Separate menus are made for different problems such as water supply failure
    True
  55. visualize how food will look on tray or plate
    presentation
  56. eye appeal, helps merchandise the food, need 1-2 colorful foods, garnishes
    color
  57. structure of food – mouth feel ; use variety 

    Examples: Crisp, chewy, soft (crisp garden salad, baked chicken, rice pilaf)
    texture
  58. how foods adhere (firmness, density, viscosity

    Example: Firm, thick, thin, gelatinous
    consistency
  59. eye appeal; veggies – strips, circles, cubes, shredded
    shape
  60. (basic tastes) sweet, salty, bitter, sour, savory
    flavor combinations
  61. mild or strong flavor – onion, garlic, etc.
    veggies
  62. spicy or highly seasoned, sauces, dill dip

    Avoid too strong or too bland:Tomato sauce on pasta with sliced tomato salad
    chili
Author
arikell
ID
329490
Card Set
FSM Exam 1 Chapters 3 and 4
Description
FSM Exam 1
Updated