1st Six Weeks Test Revision

A list of food and beverage items available to be served in a foodservice operation.

• recipe

• portion control

• menu

• course

Some factors to consider when planning a menu are taste, variety, appearance, nutrition, production methods, and price.

• True

• False

A _______________________ is all the food or dishes eaten at one sitting at a specific time of the day

[Roast beef, baked potatoes, raw vegetable salad] The stated meal represents

• a 1-course meal

• a 2-course meal

• a 3-course meal

• none of the above

Cocktail foods can also be appetizer foods

• True

• False

A 2-course meal may consist of

• An appetizer and a dessert

• An appetizer and a main course

• Any 2 courses

• None of the above

Courses in a meal should be served in the following order:

• dessert, main course, appetizer

• appetizer, dessert, main course

• dessert, appetizer, main course

• appetizer, main course, dessert

Desserts are made of

• sweet items served at the end of a meal

• salty items served at the end of a meal

• cheesy items served at the beginning of the meal

• any food item served at the end of the meal

Important considerations when planning meals for the family include [choose all that applies]

• health

• budget

• age

• occupation

Considerations when choosing dishes for picnics include [click all that apply]

• Use packet condiments

• Choose bulky foods

• Avoid good nutrition

• Avoid foods that spoil easily