Meal Management

Question 1

Successful Meals are both __________ and __________satisfying

Planning requires basic knowledge of:
Food preparation
Nutrition
Presentation strategies
Knowledge of managing
Money
Time
Energy

Answer 1

psychologically
physiologically

Question 2

Resources Used in Various Steps of Meal Preparation

Answer 2

Food procurement
Storage
Preparation
Serving
Cleanup

Question 3

Each station in the kitchen is overseen by_________ with a particular area of expertise:

Sauce chef/saucier
Fish cook/poissonier
Vegetable cook/entremetier
Soup cook/potager
Roast cook/rotisseur
Broiler cook/grillardin
Pantry chef /chef garde manger
Pastry chef/patissier
Relief, swing, or rounds cook/ tournant

Answer 3

station chefs or heads

Question 4

Smaller Kitchens May be only two stations, one for hot food and one for cold foods

________ chef is a major position

Each station head has cooks and helpers or assistants that aid with that area of food production

Answer 4

Pantry

Question 5

larger kitchens have ________ in the kitchen staff

Answer 5

many levels

Question 6

Ultimate goal of a food service organization is to:
______, _____, and _____

Food production begins with ________, which dictates follow up actions

Purchasing, choosing equipment to use, scheduling labor, and serving

Answer 6

Plan, Prepare, and Serve meals

planning the menu

Question 7

The _____ published recommended food group-based menu plans for adults with various calorie needs (________)

__________ Act of 2010
___________________ to provide food for kids

Answer 7

USDA
Dietary Guidelines for Americans

Healthy, Hunger-Free Kids
National School Lunch and Breakfast Program

Question 8

____ is often the most prominent meal

Other meals are built around _______

Remaining items:
- Vegetable
- Starch
- Salad
- Bread
- Soup
- Appetizer
- Dessert

Answer 8

Dinner

main entrée

Question 9

creating several weekly menus in a row ?

Planning menu is usually the responsibility of food service establishment’s ______ team

Answer 9

Cycle menus
management

Question 10

Three-week cycles: ?
Four-week cycles: ?

Longer cycles are preferred for ______

Answer 10

improve cost control
less monotonous

people who are unable to eat elsewhere

Question 11

menu checklist includes looking at _____, ____, ____, _____, and _____

Answer 11

audience
cost
taste
seasonal availability
nutriton guidelines

Question 12

Patient Protection and Affordable Care Act of 2010 mandated that: calorie labels be added to menu boards of chain restaurants with ______ locations

Influenced restaurants to change portions and recipes to adjust calories

Answer 12

20 or more

Question 13

PURCHASING
- Deciding how much of each food to buy
- Food cost accounts for about _____ of all operating expenses in food-service establishments
- Majority of the rest is incurred by _____

________ help determine both the types and amounts of food to be purchased

Answer 13

half
labor cost

Budget limitations

Question 14

Budget is a vital factor for consumers to consider

Food that gets purchased:
- Meats
- Fish
- Dairy
- Breads/ grains
- Fruits and vegetables

Price Comparisons

____ is usually the most costly

Answer 14

Meats

Question 15

Purchasing: Reading Label Product Codes

__________________:
- last day the product will be of optimum quality

________:
- last day a store will sell an item, even though food may be safe for consumption still

_____________:
- The last day a food should be consumed.

_______:
- The date the food was packed at the processing plant

_________:
- Useful in the event of a recall because they identify the manufacturer and/or packer of the food

Answer 15

Freshness or quality assurance date
Pull date
Expiration date
Pack date
Code dates

Question 16

Waste commonly occurs by:
- __________ perishable produce or other foods
- Losses resulting from ________
- Losses from ________ during cooking
- Losses from ______

Answer 16

Over purchasing
food preparation
shrinkage
plate waste

Question 17

_________ is Total amount of food purchased prior to any preparation

________ is Food in its raw state, minus that which is discarded– bones, fat, skins, and/or seeds

Extra quantities must sometimes be purchased to make up for losses incurred during preparation

_________: The ratio of edible food to food as purchased

Answer 17

As Purchased (AP)

Edible portion (EP)

Percentage yield

Question 18

To calculate how much food to purchase using the percentage yield:

Determine the _____ portion by multiplying the number of servings by the serving size

Determine the amount to purchase by __________ for that particular food

Answer 18

edible

dividing the edible portion by the percentage yield

Question 19

Quality meals rely on timing

Food is usually best when it is prepared as soon as possible after purchase, and served immediately after preparation

Different foods cook at different rates
- _________ is key to an organization providing timely meal service

Answer 19

Coordination

Question 20

Assess time available and time and energy needed to prepare certain meals

• Estimate ______________
• backward to determine when preparation should ______
• Prepare in ________ order of time required

Answer 20

time and work needed for meal
start
descending

Question 21

Food service establishments rely on __________ for serving a large number of people
- Tested repeatedly and adapted to suit specific food service operation
- Usually descriptive style
- should be stored in _______

Answer 21

standardized recipes
computer