Nutrition and Meal Planning Chapter 9 notes:
Food Cost - cost of food purchased (obviously). Managers must be aware of raw and
prepared food costs of all items. Food cost verses food selling (profit made) is a
very important part of food-cost accounting s
:Nutrition and Meal Planning Chapter 5 notes
Techniques such as print, style, color, paper type quality, graphic illustrations and
designs all represent what? - Techniques of menu psychology
A Menu cover should project what? - An accurate image of the ope
Nutrition and Meal Planning Chapter 6 notes:
Static Menu - Same menu items are offered every day.
Cycle Menu - Series of menus offering different items daily on a weekly, biweekly, or
some other basis, after which the menus are repeated. Often used in hea
Nutrition and Meal Planning Chapter 8 notes:
Dietary Guidelines for Americans Recommendations for good health developed by the USDA and the U.S. Department of
Health and Human Services
Outside of the home meals are driven by what? convenience factors, and
Nutrition and Meal Planning Chapter 7 notes:
Food Habits - are the practices and associated attitudes that predetermine what, when,
why and how a person will eat
Food preferences - express the degree of liking for a food item
sensory evaluation - has been
Nutrition and Menu Planning Chapter 10 notes:
Planning: Onsite food operations: Step 5 - Plan desserts for both lunch and dinner.
Planning: Onsite food operations: Step 6 - After the lunch and dinner meals are planned,
add breakfast and any others
Nutrition and Menu Planning Chapter 2 notes;
Saturated Fat - Lipid that is solid room temp.
Cholesterol - Waxy, fat-like substance that is used to form cell membranes.
Vitamin - Nutrient composed of organic substances and is required in small amounts.
Nutrition and Meal Planning Chapter 4 notes:
Carbohydrates - Which nutrient is the body's main source of energy.
Fiber - A unique form of a complex carbohydrate that does not provide energy
Proteins - A nutrient that builds, maintains, and repairs body ti
Nutrition and Meal Planning Chapter 3 notes:
MyPyramid is a tool used to: - Which government produced food guide is used to
determine the right proportion of food from each food group
A spoken menu: - What type of menu Is stated by the server
Nutrition and Menu Planning chapter 1 notes:
Fixed Menu - Menu that stays the same or rarely changes.
Market Menu - Menu that changes frequently.
Cycle Menu - Menu written for specific period.
Menu Mix - Assortment of items that may be different from give