RSTO 1321 Menu Management Midterm Review Flashcards by Joselito Batocabe

A _____ describes where a local population spends its free time and its money.

A) Demographic study
B) Psychographic study
C) Competitive analysis
D) Feasibility study

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A business’s _____ is the set of qualities and characteristics that people associate with the business and often the reason that they spend their money there.

A) Vision
B) Market
C) Brand
D) Mission

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A _____ is a report that determines the likelihood that a future business concept will succeed.

A) Demographic study
B) Psychographic study
C) Competitive analysis
D) Feasibility study

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A demographic study does not include information on _____.

A) Spending patterns
B) Education
C) Race and ethnicity
D) Feasibility study

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A _____ includes age, gender, race, education, and income information about a given market.

A) Demographic study
B) Psychoraphic study
C) Competitive analysis
D) Feasibility study

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Which of the following concepts would not be appropriate for a low-wage, blue-collar town?

A) A brew pub focusing on local farm products
B) An upscale American fusion destination restaurant
C) A casual French bistro
D) A fast food burger place

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For foodservice businesses, a _____ describes what other foodservice establishments have similar concepts that are meeting the needs of a specific target market.

A) Demographic study
B) Psychographic study
B) Competitive analysis
D) Feasibility study

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What is the term for a market that cannot sustain any more businesses with a given concept?

A) Polyunsaturated
B) Saturated
C) Inflexible
D) Stuffed

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Which of the following is a celiac sufferer allowed to eat?

A) Rice
B) Rye
C) Wheat
D) Barley

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Which type of vegetarian consumes no animal products?

A) Peso-vegetarian
B) Lacto vegetarian
C) Lacto-ovo vegetarian
D) Vegan

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Which of the following is not a low-sodium flavor booster?

A) Cilantro
B) Chile
C) Soy sauce
D) Ginger

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Which of these qualities is not a characteristic of a healthy diet?

A) Moderate
B) Popular
C) Adequate
D) Balanced

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Which of the following is not a good source of protein?

A) Nuts
B) Grains
C) Leafy Greens
D) Legumes

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A grilled burger wrapped in a lettuce leaf with a side of creamed cauliflower is an example of which diet?

A) Low-carbohydrate
B) Lactose-intolerant
C) Low-sodium
D) Low-fat

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Fiber is prevalent in which of these foods?

A) Beans
B) Milk
C) Beef
D) Eggs

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Which of the following is not a style of soup?

A) Cream
B) Puree
C) Broth
D) Homestyle

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Which of the following should be included in the beverages section of a menu?

A) Cocktails
B) Ice teas
C) Wine by the glass
D) All of the above

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Which of the following pricing styles provides guests with all of the courses for one price, but the price depends on the guest’s choice of entree?

A) A la carte
B) Semi a la carte
C) Table d’hote
D) Prix fixe

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Which of the following is not typically a component of a sandwich?

A) Utensil
B) Garmish
C) Wrapper
D) Spread

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Which of the following is not a typical heading for a breakfast menu?

A) Beverages
B) Eggs
C) Griddle cakes
D) Appetizers

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Which of the following is not a common menu item on an afternoon tea menu?

A) Soups
B) Scones
C) Pastries
D) Alcohol

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Catering menus charge for food _____.

A) By weight or volume
B) Per person
C) By the piece
D) All of the above

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Which of the following is not a concern for take-out menus?

A) Packaging
B) Food portability
C) Matching the dine-in menu
D) Food reheating ability

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Which of the following is not true for room service menus?

A) They should have the full dinner menu available throughout the entire night.
B) They should include food that holds its quality for at least 20 minutes.
C) They should include appetizers, entrees, beverages, and desserts for lunch and dinner.
D) They should have offerings for children as well as adults.

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What kind of service involves waiters bringing a platter of food to a table and plating the food for the guests at the table?

A) Buffet service B) Russian service C) American service D) Italian service

Menu planners should vary their wine offerings by all of the following variables except _____.

A) Color B) Grape type C) Vintage D) Importer

Which of the following is almost never for sale in a restaurant?

A) Juice B) Tap water C) Sparkling water D) Iced tea

Wines can be named in all of the following ways except _____.

A) Grape type B) Proprietary name C) Fermentation style D) Region/appellation

An extensive beer menu should include options that vary in all but _____.

A) Bitterness B) Effervescence C) Hops D) Grain sources

When should a Q factor be applied to a dish?

A) Whenever the dish is an entree. B) When the customer chooses the sides that accompany the dish. C) The Q factor is always applied to a cost per portion. D) When it is paired with a starch and vegetable selected by the chef.

Yield percentage is not a factor for an ingredient in a recipe when it is measured by _____.

A) The pound B) The ounce C) The each D) The cup

Which is not an appropriate way for a cook to portion a dish?

A) By weight B) By volume C) By count D) By eye

Which of the following is not a logistical constraint on a menu?

A) Product availability B) Equipment C) Market driving habits D) Employee skill level

Which of the following are not stakeholders in a restaurant's menu?

A) Investors B) Employees C) Customers D) Competitors

Which of these is not a good reason to incorporate nutrition into a menu?

A) Healthy menu options attract nutrition-minded customers. B) Fruits and vegetables are easier to source than fatty meats and poultry. C) Culinary businesses with captive markets would otherwise force their customers to eat unhealthy foods. D) Healthy menu options help counter the argument that restaurants are causing the obesity crisis in America.

Refined sugars are a part of which macronutrient group?

A) Water B) Lipids C) Carbohydrates D) Proteins

Which of the following pricing styles has guests pay separately for each course, but the entree includes all of the sides for one price?

A) A la carte B) Semi a la carte C) Table d'hôtel D) Prix five

A menu has six entrees produced by the saute station and the grill station. If the menu already includes pan-roasted chicken, pan-seared flounder, grilled strip steak, and sauteed filet mignon, which of the following menu choices would best provide menu variety and aid workflow?

A) Sauteed crab cakes and grilled filet mignon B) Vegetarian risotto and braised octopus C) Pan-roasted squab and pan-seared hamburger D) BBQ shrimp and grilled salmon

In a tasting menu, the courses are selected by the _____.

A) Customer B) Server C) Client D) Chef

Which of the following is not a typical characteristic of lounge food?

A) High in fat B) Sweet C) Salty D) High in protein

Which of the following would make a good category name on a comprehensive beverage list?

A) Gin Drinks B) Fruity drinks C) Cocktails D) All of the above

EP or Edible Portion for a vegetable is the form that it takes _____.

A) After cutting and trimming but before cooking B) As it arrives to the operation from the purveyor C) After cooking D) None of the above

Which of the following is not a common food allergen?

A) Citrus B) Fish C) Wheat D) Nuts

Which of the following pricing styles provides guests with the complete dining experience for one price, no matter which menu items are chosen?

A) A la carte B) Semi a la carte C) Table d'hote D) Prix fixe

Which of the following is not true about hors d'oeuvres?

A) They rarely require utensils B) They should not be messy to eat C) They are typically served after the dessert course D) They are only one or two bites large

Wines can be listed on a menu with _____.

A) The grape typewritten first B) The vintage written first C) The vintage written last D) All of the above

Most lipids provide how many calories per gram?

A) 4 B) 0 C) 9 D) 7

On a menu, balance, and variety apply to all of the following variables except _____.

A) Cooking technique B) Ingredient and flavor C) Color, shape, and size D) Purveyor and growing technique

Which of the following is true for children's menus?

A) Dessert should never come with the meal for free as it undermines an easy sale opportunity. B) The dishes should hide the vegetables so that children consume them without noticing them. C) The food should be quick to prepare so it can come out before the parents' meals if necessary. D) Portion sizes should be similar to adult sizes to give kids a sense of value for their purchase.

Which of the following is not a common style of beer?

A) Lager B) Ale C) Stout D) Mash

A foodservice business's brand should be modified to support its menu.

True or False

When opening a restaurant, the menu planner's initial menu choices impact future menus.

True or False

A restaurant's freezer capacity impacts its menu offerings.

True or False

A well-written menu can balance the workflow across all production stations.

True or False

If a menu showcasing the local fall harvest is extremely popular with the public, it should be offered year round.

True or False

People should consume 64 ounces of water a day.

True or False

In a captive market, customers with dining choices tend to return to the same establishment regularly.

True or False

Four ounces of meat is considered a healthy portion size.

True or False

Salt should be added to a dish at the beginning of the cooking process to reduce its overall sodium content.

True or False

The sharing of side dishes at the is common in a la carte pricing.

True or False

Because they are the most nutrient-dense, vegetable side dishes should always come from green vegetables.

True or False

Upscale dining establishments are more likely to provide a separate menu for dessert than are casual operations.

True or False

Nutrition is not as much of a concern with cycle menus as it is with other menus.

True or False

Children's menus should offer food that is milder in flavor than that which is served to adults.

True or False

When a guest orders tea during afternoon tea, the beverage is typically served in a pot rather than by the cup.

True or False

While a catering menu may offer many alcohol options, the caterer should advise the client to only select a few kinds of alcohol for a cocktail hour.

True or False

A 5 oz glass of wine, 1 pint of beer, and 2 oz of 80-proof liquor all contain the same amount of pure alcohol.

True or False

Spice factor should be applied only to dishes that are heavily spiced.

True or False

Standard recipes are required for a recipe costing sheet to be valid.

True or False

A series of pre-opening meals is a good way to get customer feedback on a menu for a new restaurant.

True or False

Moderate alcohol consumption is considered 1 drink per day for women and 2 drinks per day for men.

True or False

Tableside preparation provides showmanship for an extra cost, so in fancier restaurants, it should be used for all dishes whenever possible.

True or False

Pastry chefs should avoid offering miniature-sized deserts as they take away from sales of full-sized desserts at a higher price.

True or False

A standard serving of beer is 12 oz.

True or False

The total recipe cost is the sum of all of the ingredients' extended costs.

True or False

When a competitive analysis shows that a similar business concept already exists, the owner can still enter the market with a similar concept that just provides better service.

True or False

Folate and Vitamin D work together to help with cell generation.

True or False

Entree salads should always be listed under the salad heading, not under the entree heading.

True or False

Many hotels use plate covers when transporting food via room service.

True or False

A bin number tells the server the bin in which to find the wine that was ordered.

True or False