Quantity Food

Question 1

What is Table d’hote?

Answer 1

table d’hote is a complete meal consisting of several courses at a fixed price.

Question 2

what is a la carte?

Answer 2

A la carte are food items priced individually.

Question 3

What is Menu Psychology?

Answer 3

Menu psychology is designing and laying out your menu to influence your sale of the food items in the menu

Question 4

what are the 5 key elements of menu psychology?

Answer 4

1. eye gaze motion: the eyes follow a pattern when looking at a menu.
   Ex: The center of a trifold in the prime sales area of the menu
2. Primacy and recency: position food items of the first and last areas of a menu. this items are most likely to sell.
3. Font size and style: use large fonts for food items you want to sale the most and put small fonts for food you want to least sell
4. Color and brightness: increase color, brightness, and shading to attract customers attention
5. Spacing and grouping: use borders or place food items closer to together to draw more attention

Question 5

what is a menu pattern?

Answer 5

menu pattern is an outline of the menu item categories such as appetizers, and entrees, and desserts.

Question 6

IDDSI Framework

Answer 6

0 : Thin
1: slightly thick
2 : mildly thick
3 : moderately thick - liquidised
4 : extremely thick - pureed
5 : mince and moist
6: soft & bite-size
7: regular/easy to chew

Question 7

Describe my plate

Answer 7

My plate shows that we need to eat veggies, fruits, protein, grains, and dairy

• lean protein
• More than half of the grains we eat must be whole grains
• eat a variety of veggies
• eat calcium rich foods
• focus of fruits

Question 8

aesthetic factors ( 5 of them)

Answer 8

1. The flavors of sweet, sour, salty and bitter should be balanced.
2. The texture of gummy, grainy, smooth, hard, crispy, soft, and gummy should also be balanced.
3. Consistency, firmness, density, and viscosity refers more to sauces
4. color: color combo is important
5. shape is also an interest in the menu and food.

Question 9

sustainability

Answer 9

• locally/hyper grown produce items
• in season foods
• seafood not impacting environment
• replacing meat meals with veggie meals
• limiting processed foods as much as possible
• general manager is responsible on how the food looks and served to the customers

Question 10

factors affecting menu planning?

Management decisions

Answer 10

the menu should be viewed as a managerial tool for controlling cost and production. Menu should be used to manage food cost, production capability, types of service, availability of foods

Question 11

type of diet: Regular/house diet

Answer 11

normal diet, following nutrition guidelines for Americans, incorporates a variety of foods to meet pt preferences and needs.

Question 12

type of diet: heart healthy diet

Answer 12

limits
- sodium
- cholesterol
- saturated fats
limits or eliminates
- trans fats
- encourages veggies, fruits, legumes, whole grains, nuts, low or fat free dairy, and fish.
- Needs 22-38 grams of fiber

Question 13

type of diet: consistent carb diet, 3 kcal counts, from 1,200 - 1,500
1,600 - 2,000
2,100 - 2,400

Answer 13

• for a person consuming between 1,200 - 1,500 kcals they can only consume 3 servings of carbs per meal and each has to be 45 g. However for snacks they must have 1 serving of snack that is 15 grams
• for a person consuming between 1,600 - 2,000 kcal they can consume 4 servings of carbs and each 60 g. and they can have 1-2 snacks between 15-30 g each
• for a person consuming 2,100 - 2,400 kcals per day they can have 5 meals and each 75 g per meal and can have 1-2 servings and each 15-30 grams

however sweets are not restricted

Question 14

Fiber restricted diet 5/7

Answer 14

less than 13 grams of fiber per day
restrict: nuts, whole grains, seeds, raw fruits, raw veggies, connective tissue of meats. only temporary diet not long-term.

Question 15

6/7: clear liquid diet

Answer 15

only clear/transparent and body temperature liquids. Primarily consist of water, sugar, and salt. ex: broth, ice pops, apple/cranberry juice. ex: protein supplements such as ensure, boost breeze.

Question 16

7/7: full liquid diet

Answer 16

everything liquid

Question 17

IDDSI Framework

Answer 17

1: thin
2: slightly thick
3: mildly thick
4: moderately thick - liquidised
5: extremely thick - pureed
minced/moist: 6
soft & bite-size: 7

Question 19

level 0 : Thin Liquids

Answer 19

flows like water, easy for any age and skill. less than (<) 1 mL in a 10 mL after 10 sec.

Question 20

level 1: Slightly Thick

Answer 20

thicker than water. Between 1-4 mL in a 10 ml syringe after 10 seconds.

Question 21

level 2: Mildly Thick

Answer 21

flows off a spoon. 4-8 mL remaining after 10 sec.

Question 22

level 3: moderately thick / liquidized

Answer 22

can be drunk from a cup of straw, keeps its shape, no chewing required, and smooth no texture.
- more than (>) 8 mL remaining after 10 sec

Question 23

Level 4: Extremely thick / Pureed

Answer 23

No chewing, keeps it shape does not drip or flow away, eating with a spoon or form not a cup,

Question 24

level 5: mince and moist

Answer 24

It keeps its shape and may have lumps and bumps but can be squished with tongue of fork and the bumps have to measure 4 mm W X 15 mm L. No bread nor sticky grain. liquids should be drained and separated

Question 25

Level 6: Soft and bite size

Answer 25

adult bite-size no more than 1.5 cm. Excess liquid removed.

Question 26

Level 7: easy to chew regular foods

Answer 26

no texture restrictions. easy to cut with any utensils.

Question 27

What can and cannot be eaten by Judaism/kosher diet

Answer 27

Meat: must have cloven hooves and chew its cud. Kosher Fish: must have fins/scales cheese: kosher You cannot wat serve fish and meat on the same plate. You cannot serve dairy and meat at the plate. you have to wait a certain time to eat meat and dairy on the same day.

Question 28

Islam diet halal : yes haram : no

Answer 28

meat and poultry must be halal certified and no pork or derivatives of tallow. fish and seafood must be halal. cheese must not be made with the rennet enzyme. no food additives such as gelatin, glycerides, food coloring, glycerin, flavorings

Question 29

Buddhism

Answer 29

no meat, dairy, eggs. Only some fish.

Question 30

Mormonism

Answer 30

no alcohol or caffeine

Question 31

eastern orthodox

Answer 31

no meat/fish, or animal product while fasting only shellfish

Question 32

Hinduism

Answer 32

follow more of a veggie diet. If meat is eaten than no beef nor pork allowed.

Question 33

Protestantism

Answer 33

not much

Question 34

roman Catholics

Answer 34

ages between 14-60 y/o cant eat meat on ash Wednesday nor good Friday.

Question 35

seventh day Adventist

Answer 35

avoid coffee, tea, alcohol, pork, shellfish, many avoid meat and animal products

Question 36

National school lunch program 1946

Answer 36

the national school lunch program 1946 - for low income students, lunch is given to low or no cost. Schools receive cash subsidies and USDA foods for reimbursable meals. Administered by FNS of the USDA at the federal level.

Question 37

k-5

Answer 37

veggies: 3 & 3/4 c fruits: 2 & 1/2 c grains: 8-9 oz meat/meat alt: 8-10oz milk: 5 c calories: 550 - 650 sat fat <10% 1,100 mg sodium - 935 mg sodium

Question 38

6-8

Answer 38

veggies: 3 & 3/4 c fruits: 2 & 1/2 c grains: 8-10oz meat/meat alt: 9-10oz milk: 5 c 600-700 kcal sat fat <10% 1,225 mg -->1035 mg sodium

Question 39

9-12

Answer 39

veggies: 5 c fruits: 5 c grains: 10-12 oz meat/ alt: 10-12 oz milk: 5 cups kcals: 750-850 sat fat: <10% sodium: 1280 mg ___> 1080 mg

Question 40

School breakfast program

Answer 40

1966 --->1975 permanent - admin by fns and usda

Question 41

k-5 breakfast

Answer 41

fruits: 5 cups veggies: 0 grains/meat/meat alt: 7-10 oz milk: 5 cups 350-500 sat fat <10% sodium <540 ---> 485

Question 42

6-8 breakfast

Answer 42

fruits: 5 c veggies: 0 grains/meat/meat alt: 8-10 oz milk: 5 c kcals: 400-550 sat fat <10% sodium: <600 -->535

Question 43

9-12 breakfast

Answer 43

fruits: 5 c veggies: 0 c grain/meat/meat alt: 9-10 oz milk: 5 c 450-600 kcal sodium: 640 --->570 mg sat fat <10%

Question 44

CARRP Age 1-2

Answer 44

Breakfast: 4 oz milk, 1/4 cup of veggies and fruits. No meats. Grains 1/2 oz Lunch: 4 oz milk, veggies 1/8 cup ,fruits 1/8 cup, 1 oz meats, 1/2 oz grfains Snack 4 oz milk, veggies 1/2 cup, fruit 1/2 cup, meat 1/2 oz, grain 1/2 oz

Question 45

CACRP 3-5

Answer 45

B: 6 oz milk, 1/2 cup of veggies/fruit mix, 0 oz meat, grain 1/2 oz L&D: 6 oz milk, 1/4 c veggies, 1/4 cup fruits, 1 & 1/2 oz of meat, and 1/2 oz grain S: 4 oz milk, 1/2 cup veggies, 1/2 cup of fruits, 1/2 oz meat, 1/2 oz grain

Question 46

6-12 CACRP

Answer 46

B: 8 oz milk, no meat, 1/2 cup of veggies and fruits, 1 oz of grain L&D: 8 oz milk, 2 oz meat, 1/2 cup veggies, 1/4 cup fruits, 1 oz grains S: 8 oz milk, veggies 3/4 cup, fruits 3/4 cups, meat 1 oz, 1 oz grain

Question 47

adult cacrp

Answer 47

B: 8 oz milk, no meat, 1/2 cup of V/F, 2 oz grain L/D: 8 oz milk, 2 oz grain, 1/2 c of F & V, 2 oz grain S: 1 oz grain, 1 oz meat, 1/2 c of V/F, 8 oz milk

Question 48

Menu Pricing should cover what?

Answer 48

menu pricing should cover the cost of food, labor, additional costs such as energy, rent, and advertisement.

Question 49

Factor pricing method aka mark-up method

Answer 49

factor pricing method: aka mark-up method = cost - selling price

Question 50

how do we find menu sales price?

Answer 50

raw food cost x pricing factor

Question 51

prime cost

Answer 51

prime cost consist of raw food cost and labor cost for those cooking not waitresses

Question 52

actual cost

Answer 52

everything cost put together

Question 53

Outputs in the foodservice system model: Quantity of meals

Answer 53

Quantity of meals refers to the number of meals prepared for service.

Question 54

Outputs in the foodservice system model: quality of meals

Answer 54

prep, ingridients, techniques