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RD exam Jean inman Domain 4-- foodservice - Questions with Explanations of Answers Latest Update
RD exam Jean inman Domain 4-- foodservice - Questions with Explanations of Answers Latest Update
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RD exam Jean inman Domain 4--foodservice
menu development - CORRECT ANSWER-menu determines equipment, food,
space, personnel needed
no choice menu - CORRECT ANSWER-nonselective, either cycle or single use
-serves clinetel who are unable or have no desire to choose
-permits more accurate forecasting, greater control
limited choice menu - CORRECT ANSWER-provides choices for some items
Choice Menu - CORRECT ANSWER-selective, better please clientele
-static, fixed, set- same menu items every day (restaurant), when clients change
daily
-single use- one day use only (catered events)- when clientele do not vary from day
to day
- cycle- standing repitition of menus in designated sequence
hospitals with 2-4 day average patient stay: 1 or 2 week cycles
long term care facility: 3 or 4 week cycle
high school lunch programs: two week cycle with four choices
simplifies purchasing, standardizes preparation procedures, gives a more constant
and evenly distributed workload
-spoken- presented orally
-room service- patients call when hungry, order from a menu (delivered in 30-50
minutes)
- two tier- upscale menu items prepared for those willing to pay extra for them ( two
levels, normal and upscale)
restaurant menus - CORRECT ANSWER-table d hote- complete meal at a set price
a la carte- separate items at separate prices
du jour- menu of the day, uses leftovers and food bargains
commercial operations - CORRECT ANSWER-sale of food is primary activity
profit is desired
non- commercial opperations - CORRECT ANSWER-on site food service- provides
food as a secondary activity (hospital, schools, military)
-childcare and employee feeding
southeast asian diet - CORRECT ANSWER-pork, few dairy products (non dairy
calcium sources) tofu, fish paste
,kosher - CORRECT ANSWER-no meat and dairy at same meal; no pork, shellfish
chinese - CORRECT ANSWER-Yin foods (raw, cold: fish, vegetables, fruits)
Yang foods (bright, hot: hot soup from chicken)
Rice is neutral
seventh day adventist - CORRECT ANSWER-ovo-lacto-vegetarian, no caffeine, or
alcohol
central america/hispanic/latin - CORRECT ANSWER-fruits, vegetables, meat,
poultry, fish
muslim - CORRECT ANSWER-halal dietary laws, prohibited foods are called haram
(no pork, alcohol, gelatin, congealed salad) overeating is discouraged, fasting sunup
to sundown during ramadan
roman catholics - CORRECT ANSWER-meat is not consumed on Fridays during
Lent
middle eastern - CORRECT ANSWER-bulgur
school menus - CORRECT ANSWER--Numenus: nutrient standard menu planning,
uses UDSA approved nutrient analysis software
-assisted NuMenus: nutrient analysis may be done by another school or consultant
-enhanced food based and traditional food based- computers not required
Physical facility - CORRECT ANSWER-space should provide adequate flow for
traffic
- consider distance between point of preparation and distribution
- equipment selected after menu is written
- if kitchen floor space is too expansive efficiency declines (workers waste steps
moving around
personnel - CORRECT ANSWER-time and ability limitations
budget - CORRECT ANSWER-food is variable expense that needs control, largest
percent spent on meat, fish and poultry
government regulations - CORRECT ANSWER-guidelines for schools and long term
care facilities
truth in menu legislations requires that menus accuately describe foods to be served
(main lobster, fresh fish)
, food code- person in charge must be able to identify food allergens and associated
symptoms
trends and popular items - CORRECT ANSWER-specialty coffees, comfort foods
(meatloaf), soups, salads, sandwiches, Asian vegetables, spices from India,
meatless entrees
disaster menus - CORRECT ANSWER-used during power failure, disruption in water
supply
-plan to requires minimum staffing for preparation and service
-multiple days of food supplies available
-one gallon of water/person/day for minimum of three days
menu writing steps - CORRECT ANSWER-plan dinner meat or entree for entire
cycle
luncheon entree or main dishes
starch item appropriate with entree
salads, accompaniments and appetizers
desserts for both lunch and dinner
breakfast and other items
menu engineering - CORRECT ANSWER-focuses on both the popularity and the
contribution to profit of the items
practice of devloping menus with the goal to encourage customers to buy certain
items
star menu item - CORRECT ANSWER-high profit, high popularity
mac and cheese
should be promoted
dog menu item - CORRECT ANSWER-low profit, low popularity
lentil soup
consider eliminating from menu
puzzle menu item - CORRECT ANSWER-high profit, low popularity
beef stew
consider removing from menu or change selling price
Plowhorse menu item - CORRECT ANSWER-high popularity, low profitability
steak tips
decrease portion size or price increase
the menu mix - CORRECT ANSWER-(popularity) is calculated by dividing the
number sold of a particular item by the total number of all items sold. items are
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