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foods > FINALS SEM 2 > Flashcards

FINALS SEM 2 Flashcards

1
Q

which is NOT apart of the demographic study

A

hobbies

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2
Q

A restaurant that serves food within 5-10 minutes, markets themselves as better than fast food

A

Fast Casual

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3
Q

intake of food in relation to the body’s dietary needs

A

nutrition

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4
Q

diets are

A

the food and drink we consume

restrictions that limit the food and drinks we consume

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5
Q

nutrition can be used to insure a menu has

A

all of the above

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6
Q

the you have come up with your concepts are refined them, what is the next step in brainstorming

A

embellishing

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7
Q

a QSR (quick service resturant) is

A

all of the above

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8
Q

a resturant where you have a diff person bringing food, filling water, clearing tables

A

fine dining

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9
Q

major benefit of having a food truck

A

overhead costs are low

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10
Q

when a meal is all one set price no matter what you order…

A

prixe fixe menu

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11
Q

breakfast menus are typically

A

a la carte

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12
Q

________ can develop trageted diet plans customized to the individual’s needs, dietary restrictions, lifestyle

A

registered dietitians

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13
Q

semi a la carte menus pair an entree up with _____ for pricing

A

sides

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14
Q

“A delicious, tender, crispy, sweet glazed North Atlantic Salmon “is an example of……

A

too many adjectives

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15
Q

“grilled strip steak. Mushroom polenta. Broccoli rabe. Lemon” is an example of…

A

ingredient description

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16
Q

how many 5-oz glasses of wine can you get out of a typical bottle

A

5

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17
Q

best way to organize beer on your menu

A

whatever way works for you

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18
Q

how muchdoes a pint of water weigh

A

1 pound

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19
Q

the percentage of edible food you get from a whole food product is

A

yield

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20
Q

your Q factor is determined by

A

adding up all the most expensie add ons

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21
Q

spice factor is used for items that are

A

used to taste

too small to be properly measured

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22
Q

the idea food cost percentage is

A

30%

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23
Q

egg allergies are most common in

A

children

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24
Q

milk allergies may have many concerns in

A

cross contamination

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25
Q

peaut allergies are the leading cause of ___ from food allergies

A

death

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26
Q

would someone allergic to shellfish be safe eating french fries fried in the same fryer as the popcorn shrimp

A

no

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27
Q

celiac’s disease is not the same as a wheat allergy because the person’s intestine reacts to the ______, not the what proteins

A

gluten

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28
Q

if you are unsure that a dish is safe for a customer with an allergy you should

A

ask the manager

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29
Q

____ use their backround in science and culinary skills to develop and test food products

A

research chefs

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30
Q

you are thinking about opening a taco place in Austin and you research other taco places to determine if it is a good idea . this is….

A

competitive studies

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31
Q

resturant serves food immediately…minimal savory options .. is an example of

A

a bakery

32
Q

when somones restricts their diet for personal reasons, such as morality or perceived healthiness. it is perceived as a ______ diet

A

lifestyle

33
Q

true or false. most people following a lifestyle diet are very commited to them even though not following the diet has no negative consequences

A

true

34
Q

vegetarians will not consume meat but some will consume

A

dairy and eggs

35
Q

vegans avoid all meats an animal products including

A

honey

36
Q

the chef at this resturant flipped a shrimp into your friend’s mouth. this is considered

A

dinner theater

37
Q

chipotle popularized this resturant style but subway and panera have been doing it for longer. it is

A

fast casual

38
Q

menu specials are a great way to

A

all of the above

39
Q

when making a menu special that you want to possibly keep on the menu you should

A

utilize components from other menu items

create a dish that fits the flow of the kitchen

40
Q

when you price is determined by the entree you choose the menu is

A

table d’Hote

41
Q

when every item is priced individually

A

a la carte

42
Q

true or false. a menu can NEVER have 2 different pricing styles

A

false

43
Q

why do we always proofread menus

A

to avoid spelling mistakes

44
Q

when planning a dessert menu, you want

A

variety

45
Q

when developping a dessert, you need to consider

A

all of the above

46
Q

mixed drinks require

A

cost cards

47
Q

a buffet is described as “the biggest variety of food in Texas” can they make that claim

A

yes

48
Q

if the grill breaks but the owner still wants to serve grilled salmon, what do you need to do

A

inform the guests that the salmon is being cooked differently before they order

49
Q

t or f .resturants can claim a recipie is low sodium without checking it is

A

false

50
Q

a cehf’s table, where the chef chooses all your foods for you and you pay a flat rate, is

A

prix fixe

51
Q

carbohydrates are made of

A

sugar molecules

52
Q

complex carbohydrates:

A

take more time to be absorbed by the body

53
Q

there are ___ calories per gram of a carbohydrate

A

4

54
Q

insulin is used to balance

A

blood sugar levels

55
Q

carbohydrates provide the body with

A

energy

56
Q

there are ___ essential amino acids

A

9

57
Q

complete proteins can be found in

A

meat and soy

58
Q

each gram of fat produces ____ calories

A

9

59
Q

energy from fat is considered

A

slow burning

60
Q

soluble fiber swells in water, slows down teh digestive processes and

A

softens the stool

61
Q

our diets include ______ and it is just as important as the food and drink we et

A

exercise

62
Q

food allergy is an _______ response to certain food

A

immune system

63
Q

food ______ are unpleasant reactions to food that does not involve the immune system

A

intolerances

64
Q

which of the symtoms are NOT a sign of a food allergy

A

gas

65
Q

which of the following is NOT on of the 8 big allergens the USADA requires to be labled on food products

A

mustard

66
Q

all religious diets only restrict specific foods, not how they are prepared

A

false

67
Q

kosher diets do not allow meat and _______ from being consumed at the same meal

A

dairy

68
Q

only _____ is considered haram for most people who follow the Halal diet

A

pork

69
Q

_____ diets need to be followed strictly otherwise it could lead to death

A

medical

70
Q

diabetics need to consume carboydrates to live , but they should all be _______ carbohydrates

A

complex

71
Q

the _____ diet is designed to lower blood pressure by reducing cholesterol and sodium levels

A

DASH

72
Q

_____ diets, like the Juicing diet, are designed to be short -term solutions but can cause long-term problems

A

Fad

73
Q

when making a menu for specific dieary guidlines… each dish must go through

A

nutritional analysis

74
Q

the _______ has guidelines on how much sodium something is allowed to have labeled low-sodium

A

USDA

75
Q

restructed menus, while great for marketing, can leave you open for _____, if you’re not careful

A

lawsuits

76
Q

____are places where new recipies are developed for various companies for anythign ranging from ads to productio

A

test kitchens

77
Q

private chefs will use their culinary skills and _____ knowledge to provide their employers w/ balanced meals to fit their needs

A

nutrition

foods (9 decks)

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