Which of the following tends to encourage entrepreneurs to enter the restaurant business
Many restaurants require relatively little capital to get
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Many menu items ideas can be found on the internet
It is easy to learn how to operate a restaurant
Independent restaurants often bring in more revenue than chains - correct answer Many restaurants require relatively little capital to get started.
Which of the following positions is responsible for cold food preparation?
the sous chef
the steward
the garde-manager
the assistant cook - correct answer the garde-manager
Cholesterol is a fatty substance found in:
meat only.
shellfish only.
all animal and plant foods.
all animal foods. - correct answer all animal foods. Chap5
Which of the following statements about calories is true?
Women need more calories than do men.
People recovering from surgery should consume fewer calories than usual.
Generally speaking, people's caloric intake needs decrease as they age.
People in a cold climate do not need more calories to stay warm. - correct answer Generally speaking, people's caloric intake needs decrease as they age. Chap5
If an operation plans to list the calories for specific items on the menu, it is essential that:
all suppliers be informed of the change, so they can guarantee the consistent quality of their shipments.
the operation file appropriate paperwork with the U.S. Food and Drug Administration.
precise measurements are used during food preparation.
no appetizers be included in the listing. - correct answer precise measurements are used during food preparation. Chap5
Food and beverage operations can provide reduced-calorie food choices by:
providing half-portions of items.
offering fruit desserts instead of sweet desserts.
reducing the fat and sugar used in recipes.
all of the above - correct answer all of the above Chap5
Fat-soluble vitamins:
are absorbed and stored in the body.
must be consumed on a regular basis.
include vitamin C and thiamin.
primarily help cells obtain energy from food. - correct answer are absorbed and stored in the body. Chap5
In the United States, nutrition labeling is typically required for all of the following foods except:
packaged snack foods.
candy and other sweets.
frozen dinners.
meat and poultry - correct answer meat and poultry Chap5
The only correct statement about nutrients in the following group is:
if there is inadequate intake of carbohydrates, the body will divert proteins from tissue building to serve as fuel.
vitamins are produced in the human body.
water-soluble vitamins are stored in muscle tissue.
water makes up about 90 percent of an adult body s composition. - correct answer if there is inadequate intake of carbohydrates, the body will divert proteins from tissue building to serve as fuel. Chap5
Which of the following statements concerning nutrients is false?
Soaking food in water affects its vitamin content.
Minerals are located just below the skin of many vegetables.
A large number of vitamins and minerals do not dissolve in water.
The preparation precautions recommended for preserving water-soluble vitamins also apply to preserving the nutritive value of most minerals. - correct answer A large number of vitamins and minerals do not dissolve in water. Chap5
Humans consume more __________ than any other nutrient.
vitamins
water
carbohydrates
proteins - correct answer water Chap5
According to the recommended portion sizes on which the Food Guide Pyramid is based, one serving of meat is equal to __________ ounces.
three
six
eight
twelve - correct answer three
Prix fixe" refers to a(n) __________ menu.
à la carte
du jour
cycle-based
table d hôte - correct answer table d hôte. Chap6
Breakfast menus typically focus on items that are:
fun to eat.
convenient for eating on the run.
simple and inexpensive.
light and flavorful. - correct answer simple and inexpensive. Chap6
One of the most common mistakes in menu design is:
using more than two colors.
omitting basic information about the restaurant.
printing the menu on two types of paper.
using freelance artists to design the menu - correct answer omitting basic information about the restaurant. Chap6
Which of the following statements about menus is true?
The name of the restaurant is all the copy the menu cover needs.
Menu items should be listed on the menu in such a way that none of them stands out from the others.
Dinner menu items should be simple, quick to make, and inexpensive.
A menu's back cover should always be blank.. - correct answer The name of the restaurant is all the copy the menu cover needs. Chap6
Which of the following statements about menu planning is false?
A reliable guide that menu planners can always use is that guest preferences are the same as their own.
To do a good job planning a menu, you must know what your guests want to eat and drink.
A restaurant's theme or cuisine helps determine what types of items are appropriate to put on the menu.
A meal should be composed of foods that vary in - correct answer A reliable guide that menu planners can always use is that guest preferences are the same as their own. Chap6 [Show Less]