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Culinary Arts > RSTO 1321 Menu Management Midterm Review > Flashcards

RSTO 1321 Menu Management Midterm Review Flashcards

1
Q

A _____ describes where a local population spends its free time and its money.

A

A) Demographic study
B) Psychographic study
C) Competitive analysis
D) Feasibility study

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2
Q

A business’s _____ is the set of qualities and characteristics that people associate with the business and often the reason that they spend their money there.

A

A) Vision
B) Market
C) Brand
D) Mission

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3
Q

A _____ is a report that determines the likelihood that a future business concept will succeed.

A

A) Demographic study
B) Psychographic study
C) Competitive analysis
D) Feasibility study

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4
Q

A demographic study does not include information on _____.

A

A) Spending patterns
B) Education
C) Race and ethnicity
D) Feasibility study

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5
Q

A _____ includes age, gender, race, education, and income information about a given market.

A

A) Demographic study
B) Psychoraphic study
C) Competitive analysis
D) Feasibility study

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6
Q

Which of the following concepts would not be appropriate for a low-wage, blue-collar town?

A

A) A brew pub focusing on local farm products
B) An upscale American fusion destination restaurant
C) A casual French bistro
D) A fast food burger place

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7
Q

For foodservice businesses, a _____ describes what other foodservice establishments have similar concepts that are meeting the needs of a specific target market.

A

A) Demographic study
B) Psychographic study
B) Competitive analysis
D) Feasibility study

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8
Q

What is the term for a market that cannot sustain any more businesses with a given concept?

A

A) Polyunsaturated
B) Saturated
C) Inflexible
D) Stuffed

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9
Q

Which of the following is a celiac sufferer allowed to eat?

A

A) Rice
B) Rye
C) Wheat
D) Barley

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10
Q

Which type of vegetarian consumes no animal products?

A

A) Peso-vegetarian
B) Lacto vegetarian
C) Lacto-ovo vegetarian
D) Vegan

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11
Q

Which of the following is not a low-sodium flavor booster?

A

A) Cilantro
B) Chile
C) Soy sauce
D) Ginger

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12
Q

Which of these qualities is not a characteristic of a healthy diet?

A

A) Moderate
B) Popular
C) Adequate
D) Balanced

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13
Q

Which of the following is not a good source of protein?

A

A) Nuts
B) Grains
C) Leafy Greens
D) Legumes

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14
Q

A grilled burger wrapped in a lettuce leaf with a side of creamed cauliflower is an example of which diet?

A

A) Low-carbohydrate
B) Lactose-intolerant
C) Low-sodium
D) Low-fat

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15
Q

Fiber is prevalent in which of these foods?

A

A) Beans
B) Milk
C) Beef
D) Eggs

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16
Q

Which of the following is not a style of soup?

A

A) Cream
B) Puree
C) Broth
D) Homestyle

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17
Q

Which of the following should be included in the beverages section of a menu?

A

A) Cocktails
B) Ice teas
C) Wine by the glass
D) All of the above

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18
Q

Which of the following pricing styles provides guests with all of the courses for one price, but the price depends on the guest’s choice of entree?

A

A) A la carte
B) Semi a la carte
C) Table d’hote
D) Prix fixe

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19
Q

Which of the following is not typically a component of a sandwich?

A

A) Utensil
B) Garmish
C) Wrapper
D) Spread

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20
Q

Which of the following is not a typical heading for a breakfast menu?

A

A) Beverages
B) Eggs
C) Griddle cakes
D) Appetizers

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21
Q

Which of the following is not a common menu item on an afternoon tea menu?

A

A) Soups
B) Scones
C) Pastries
D) Alcohol

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22
Q

Catering menus charge for food _____.

A

A) By weight or volume
B) Per person
C) By the piece
D) All of the above

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23
Q

Which of the following is not a concern for take-out menus?

A

A) Packaging
B) Food portability
C) Matching the dine-in menu
D) Food reheating ability

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24
Q

Which of the following is not true for room service menus?

A

A) They should have the full dinner menu available throughout the entire night.
B) They should include food that holds its quality for at least 20 minutes.
C) They should include appetizers, entrees, beverages, and desserts for lunch and dinner.
D) They should have offerings for children as well as adults.

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25
Q

What kind of service involves waiters bringing a platter of food to a table and plating the food for the guests at the table?

A

A) Buffet service
B) Russian service
C) American service
D) Italian service

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26
Q

Menu planners should vary their wine offerings by all of the following variables except _____.

A

A) Color
B) Grape type
C) Vintage
D) Importer

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27
Q

Which of the following is almost never for sale in a restaurant?

A

A) Juice
B) Tap water
C) Sparkling water
D) Iced tea

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28
Q

Wines can be named in all of the following ways except _____.

A

A) Grape type
B) Proprietary name
C) Fermentation style
D) Region/appellation

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29
Q

An extensive beer menu should include options that vary in all but _____.

A

A) Bitterness
B) Effervescence
C) Hops
D) Grain sources

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30
Q

When should a Q factor be applied to a dish?

A

A) Whenever the dish is an entree.
B) When the customer chooses the sides that accompany the dish.
C) The Q factor is always applied to a cost per portion.
D) When it is paired with a starch and vegetable selected by the chef.

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31
Q

Yield percentage is not a factor for an ingredient in a recipe when it is measured by _____.

A

A) The pound
B) The ounce
C) The each
D) The cup

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32
Q

Which is not an appropriate way for a cook to portion a dish?

A

A) By weight
B) By volume
C) By count
D) By eye

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33
Q

Which of the following is not a logistical constraint on a menu?

A

A) Product availability
B) Equipment
C) Market driving habits
D) Employee skill level

34
Q

Which of the following are not stakeholders in a restaurant’s menu?

A

A) Investors
B) Employees
C) Customers
D) Competitors

35
Q

Which of these is not a good reason to incorporate nutrition into a menu?

A

A) Healthy menu options attract nutrition-minded customers.
B) Fruits and vegetables are easier to source than fatty meats and poultry.
C) Culinary businesses with captive markets would otherwise force their customers to eat unhealthy foods.
D) Healthy menu options help counter the argument that restaurants are causing the obesity crisis in America.

36
Q

Refined sugars are a part of which macronutrient group?

A

A) Water
B) Lipids
C) Carbohydrates
D) Proteins

37
Q

Which of the following pricing styles has guests pay separately for each course, but the entree includes all of the sides for one price?

A

A) A la carte
B) Semi a la carte
C) Table d’hôtel
D) Prix five

38
Q

A menu has six entrees produced by the saute station and the grill station. If the menu already includes pan-roasted chicken, pan-seared flounder, grilled strip steak, and sauteed filet mignon, which of the following menu choices would best provide menu variety and aid workflow?

A

A) Sauteed crab cakes and grilled filet mignon
B) Vegetarian risotto and braised octopus
C) Pan-roasted squab and pan-seared hamburger
D) BBQ shrimp and grilled salmon

39
Q

In a tasting menu, the courses are selected by the _____.

A

A) Customer
B) Server
C) Client
D) Chef

40
Q

Which of the following is not a typical characteristic of lounge food?

A

A) High in fat
B) Sweet
C) Salty
D) High in protein

41
Q

Which of the following would make a good category name on a comprehensive beverage list?

A

A) Gin Drinks
B) Fruity drinks
C) Cocktails
D) All of the above

42
Q

EP or Edible Portion for a vegetable is the form that it takes _____.

A

A) After cutting and trimming but before cooking
B) As it arrives to the operation from the purveyor
C) After cooking
D) None of the above

43
Q

Which of the following is not a common food allergen?

A

A) Citrus
B) Fish
C) Wheat
D) Nuts

44
Q

Which of the following pricing styles provides guests with the complete dining experience for one price, no matter which menu items are chosen?

A

A) A la carte
B) Semi a la carte
C) Table d’hote
D) Prix fixe

45
Q

Which of the following is not true about hors d’oeuvres?

A

A) They rarely require utensils
B) They should not be messy to eat
C) They are typically served after the dessert course
D) They are only one or two bites large

46
Q

Wines can be listed on a menu with _____.

A

A) The grape typewritten first
B) The vintage written first
C) The vintage written last
D) All of the above

47
Q

Most lipids provide how many calories per gram?

A

A) 4
B) 0
C) 9
D) 7

48
Q

On a menu, balance, and variety apply to all of the following variables except _____.

A

A) Cooking technique
B) Ingredient and flavor
C) Color, shape, and size
D) Purveyor and growing technique

49
Q

Which of the following is true for children’s menus?

A

A) Dessert should never come with the meal for free as it undermines an easy sale opportunity.
B) The dishes should hide the vegetables so that children consume them without noticing them.
C) The food should be quick to prepare so it can come out before the parents’ meals if necessary.
D) Portion sizes should be similar to adult sizes to give kids a sense of value for their purchase.

50
Q

Which of the following is not a common style of beer?

A

A) Lager
B) Ale
C) Stout
D) Mash

51
Q

A foodservice business’s brand should be modified to support its menu.

A

True or False

52
Q

When opening a restaurant, the menu planner’s initial menu choices impact future menus.

A

True or False

53
Q

A restaurant’s freezer capacity impacts its menu offerings.

A

True or False

54
Q

A well-written menu can balance the workflow across all production stations.

A

True or False

55
Q

If a menu showcasing the local fall harvest is extremely popular with the public, it should be offered year round.

A

True or False

56
Q

People should consume 64 ounces of water a day.

A

True or False

57
Q

In a captive market, customers with dining choices tend to return to the same establishment regularly.

A

True or False

58
Q

Four ounces of meat is considered a healthy portion size.

A

True or False

59
Q

Salt should be added to a dish at the beginning of the cooking process to reduce its overall sodium content.

A

True or False

60
Q

The sharing of side dishes at the is common in a la carte pricing.

A

True or False

61
Q

Because they are the most nutrient-dense, vegetable side dishes should always come from green vegetables.

A

True or False

62
Q

Upscale dining establishments are more likely to provide a separate menu for dessert than are casual operations.

A

True or False

63
Q

Nutrition is not as much of a concern with cycle menus as it is with other menus.

A

True or False

64
Q

Children’s menus should offer food that is milder in flavor than that which is served to adults.

A

True or False

65
Q

When a guest orders tea during afternoon tea, the beverage is typically served in a pot rather than by the cup.

A

True or False

66
Q

While a catering menu may offer many alcohol options, the caterer should advise the client to only select a few kinds of alcohol for a cocktail hour.

A

True or False

67
Q

A 5 oz glass of wine, 1 pint of beer, and 2 oz of 80-proof liquor all contain the same amount of pure alcohol.

A

True or False

68
Q

Spice factor should be applied only to dishes that are heavily spiced.

A

True or False

69
Q

Standard recipes are required for a recipe costing sheet to be valid.

A

True or False

70
Q

A series of pre-opening meals is a good way to get customer feedback on a menu for a new restaurant.

A

True or False

71
Q

Moderate alcohol consumption is considered 1 drink per day for women and 2 drinks per day for men.

A

True or False

72
Q

Tableside preparation provides showmanship for an extra cost, so in fancier restaurants, it should be used for all dishes whenever possible.

A

True or False

73
Q

Pastry chefs should avoid offering miniature-sized deserts as they take away from sales of full-sized desserts at a higher price.

A

True or False

74
Q

A standard serving of beer is 12 oz.

A

True or False

75
Q

The total recipe cost is the sum of all of the ingredients’ extended costs.

A

True or False

76
Q

When a competitive analysis shows that a similar business concept already exists, the owner can still enter the market with a similar concept that just provides better service.

A

True or False

77
Q

Folate and Vitamin D work together to help with cell generation.

A

True or False

78
Q

Entree salads should always be listed under the salad heading, not under the entree heading.

A

True or False

79
Q

Many hotels use plate covers when transporting food via room service.

A

True or False

80
Q

A bin number tells the server the bin in which to find the wine that was ordered.

A

True or False

Culinary Arts (20 decks)

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