Culinary Arts chapter 6 Menus and nutrition

What are the primary functions of a menu?

• To share the special of the day.

• To give nutritional facts

• to list foods and beverages offered along with each item's cost

• to show pictures of what you might order

The purpose of the truth-in-menu guidelines is to provide ​ ​ (a)   on menus in order to protect guests from ​ (b)   foods and beverage claims.

• accuracy
• fraudulent
• indulgent
• limited information

Match the following menu type with the description.

• a menu with limited choices within a collection of specific items on multicourse meal at a set price

• Table d' Hote Menu

• all food and beverage items are priced separately

• A la Carte menu

• a menu that offers all food and beverages all day. Any breakfast, lunch, dinner served all day.

• Prix Fixe menu

• a menu that's written for a specific period and once period ends the cycle repeats.

• California Menu

• a menu that identifies specific items that will be served each course at a set price

• Cycle menu

What are the 4 elements of menu design?

• single page, bifold, trifold, and multipage.

• color, font style, size, and graphics.

• items, description, price, and calories

• item descriptions, format, item placement, and graphic elements.

Which is NOT a factor that influences menu pricing?

• pricing method used

• customer demand

• food allergies

• market trends

Match the following dietary considerations and how they affect menu planning.

• people who desire this are either vegetarians or environmentally conscious.

• food intolerances

• most menus issue warnings about them

• Weight management

• menus are aware of this and offer healthier options and list calories due to this.

• food allergies

• when people aren't allergic, but can't tolerate it without side effects.

• Plant-based meals

Which are NOT part of the 8 major food allergens?

• milk, eggs, and fish

• crustacean shellfish, shark, clams

• tree nuts and peanuts

• wheat and soybean

High blood pressure, cardiovascular disease, ​ (a)   , and some types of ​ (b)   are linked to the high rise in ​ (c)   .

• type 2 diabetes
• Cancer
• obesity
• anxiety
• couch potatoes
• allergies

Match the following nutrients with a food(s) that are high in this nutrient.

• fish, dark leafy greens, broccoli, citrus fruits

• Carbohydrates

• nuts, beans, lentils

• Vitamins

• bread, potatoes, pasta

• Protein

• watermelon, strawberries, celery, lettuce, oranges

• water

• eggs, chicken, beef, pork

• Minerals

What is the main function of carbohydrates?

• to repair and build tissue

• to absorb nutrients, provide insulation, manufacture hormones, and cushion organs

• to provide the body with energy