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Jean Inman_ Domain IV Foodservice systems - Questions with Explanations of Answers Latest Update
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Jean Inman_ Domain IV Foodservice systems - Questions with Explanations of Answers Latest Update

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  • June 16, 2024
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  • 2023/2024
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Jean Inman: Domain IV Foodservice
systems
Type of menu that is nonselective, serves clientele who are unable to have a
choice or have no desire to choose.

A) No choice menu
B) Limited choice menu

✅✅
C) Single use menu
D) Cycle menu - -A) No choice menu

Type of menu that provides choices for some items.

A) No choice menu
B) Limited choice menu

✅✅
C) Single use menu
D) Cycle menu - -B) Limited choice menu

Selective menu that has the same set menu items every day, such as
restaurants

A) No choice menu
B) Limited choice menu

✅✅
C) Static, fixed menu
D) Cycle menu - -C) Static, fixed menu

Selective menu that is only used for one day. Clientele do not vary from day to
day, catered events

A) No choice menu
B) Limited choice menu

✅✅
C) Single use menu
D) Cycle menu - -C) Single use menu

Selective menu that is presented orally

A) No choice menu
B) Spoken menu
C) Single use menu

,D) Cycle menu - ✅✅-B) Spoken menu
Selective menu that patients call when hungry, order from a static menu

A) No choice menu
B) Spoken menu

✅✅-D) Room Service
C) Single use menu
D) Room service -

Selective menu that has upscale menu item prepared for those willing to pay
extra for them

A) No choice menu
B) Two Tier Menu

✅✅-B) Two Tier Menu
C) Single use menu
D) Cycle menu -

What does a table d'hote meal at a restaurant mean? - ✅✅-Complete meal
at set price

What does a la carte mean on a restaurant menu? - ✅✅-separate meal at
set price


✅✅
What does du jour mean on a restaurant menu, which uses leftovers and food
bargains? - -Menu of the day


✅✅
What is the difference between commercial operations and non-commercial
operations in food service? - -commercial is where food sales are the
primary activity and profit is desired. Non-Commercial is an on-site food
service where food is provided as a secondary activity, such as hospital,
schools, military.

Match the clientele depending on nutritional needs and age, racial, religous,
and ethnic backgrounds. Examples answer format: A1

A) Southeast asians
B) Kosher
C) Chinese
D) Seventh Day Adventist
E) Central America/Hispanic/Latin

, F) Muslim
G) Roman Catholics
H) Middle Eastern

1) Meat is not consumed on Fridays during Lent
2) ovo-lacto-vegetarian, no caffeine, alcohol
3) Halal dietary laws, prohibited foods are called haram (no pork, alcohol,
gelatin, congealed salad), overeating discouraged
4) Fruits, vegetables, meat, poultry, fish
5) Bulgar - Durum wheat
6) No meat and dairy at the same meal; no pork or shellfish

✅✅
7) Pork, few dairy products
8) Yin foods (cold), Yang foods (hot foods), rice - -A7, B6, C8, D2, E4,
F3, G1, H5


✅✅
School lunch menus that uses USDA approved nutrient analysis software.
Nutrient standard menu planning. - -NuMenus


✅✅
Government regulation in which the person in charge must be able to identify
food allergens and associated symptoms. - -Food Code


✅✅
This type of menu comes in handy when there is power failure or disruption in
water supply - -Disaster menu


✅✅
Term to define color, shape, consistency, flavor, climate, season when
planning a meal - -Aesthetics, external factors


✅✅
What are the four categories that menu items can be classified as based on
their popularity and profitability? - -Star, Dog, Plowhorse, Puzzle

What category would a food item fall into if it is profitable and popular?

A) Star
B) Dog

✅✅-A) Star
C) Puzzle
D) Plowhorse -

What category would a food item fall into if it is popular but not very profitable?

A) Star

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