WorksheetsCulinary Arts chapter 6 Menus and nutrition
Total questions: 15
Worksheet time: 16mins
What are the primary functions of a menu?
To share the special of the day.
To give nutritional facts
to list foods and beverages offered along with each item's cost
to show pictures of what you might order
The purpose of the truth-in-menu guidelines is to provide (a) on menus in order to protect guests from (b) foods and beverage claims.
Match the following menu type with the description.
Cycle menu
a menu that's written for a specific period and once period ends the cycle repeats.
A la Carte menu
all food and beverage items are priced separately
Prix Fixe menu
a menu with limited choices within a collection of specific items on multicourse meal at a set price
Table d' Hote Menu
a menu that identifies specific items that will be served each course at a set price
California Menu
a menu that offers all food and beverages all day. Any breakfast, lunch, dinner served all day.
What are the 4 elements of menu design?
single page, bifold, trifold, and multipage.
color, font style, size, and graphics.
items, description, price, and calories
item descriptions, format, item placement, and graphic elements.
Which is NOT a factor that influences menu pricing?
pricing method used
customer demand
food allergies
market trends
Match the following dietary considerations and how they affect menu planning.
food allergies
most menus issue warnings about them
food intolerances
when people aren't allergic, but can't tolerate it without side effects.
Weight management
menus are aware of this and offer healthier options and list calories due to this.
Plant-based meals
people who desire this are either vegetarians or environmentally conscious.
Which are NOT part of the 8 major food allergens?
milk, eggs, and fish
crustacean shellfish, shark, clams
tree nuts and peanuts
wheat and soybean
High blood pressure, cardiovascular disease, (a) , and some types of (b) are linked to the high rise in (c) .
Match the following nutrients with a food(s) that are high in this nutrient.
Protein
eggs, chicken, beef, pork
Carbohydrates
bread, potatoes, pasta
Vitamins
fish, dark leafy greens, broccoli, citrus fruits
Minerals
nuts, beans, lentils
water
watermelon, strawberries, celery, lettuce, oranges
What is the main function of carbohydrates?
to repair and build tissue
to absorb nutrients, provide insulation, manufacture hormones, and cushion organs
to provide the body with energy
What is the primary function of protein?
to build and repair body tissue
to absorb nutrients, provide insulation, manufacture hormones, and cushion organs
to provide the body with energy
Match the following terms with their definitions.
HDL cholesterol
This transports cholesterol to the liver where it's used or eliminated ; considered healthy
LDL cholesterol
This transports cholesterol to the blood ; may build up in arteries & increase risk of heart disease
complete protein
This has all of the amino acids.
incomplete protein
This is found in plant based foods and doesn't have all the amino acids.
nutrient - dense foods
Foods that are high in nutrients and low in calories.
The function of water is to transport (a) , carry away (b) , provide (c) , and help (d) body temperature.
What are the 4 main parts of a nutrition facts label?
ingredients, weight, calories, and food allergens
serving size, calories, nutrients, and % of daily value for a 2000 calorie diet
serving size, calories, ingredients, and % of daily value for a 2000 calorie diet
Match the following ways to modify recipes with how to do it.
Reduce fat content
use lean cuts of meat, fat-free or low-fat dairy products, skinless poultry, and broil vs frying
Reduce sugar content
avoid processed foods, use honey, molasses, maple syrup, and agave nectar in place of it
Reduce sodium content
Use high quality whole foods instead of processed foods; if using processed select "low or free of"
Reduce calorie amounts
avoid fried foods, control portion size, select "light" versions, drink more water before eating
Control portion size
use smaller plates to alter the perception of having a larger portion than you do
