Texas Food Manager Exam Learn2Serve
360training 2025/2026
Analysing the competition's prices to determine the selection of appetizers, entrees, and desserts is
known as the BLANK approach to menu pricing. - Comparative
Which is the difference between the sales price and the cost of an item? - Contribution margin
Which is not a consideration in menu planning? - Capabilities of the servers
Which menu provides samples of the chef's best dishes? - Degustation
Which menu separates similar entrees: beef in one section, seafood in another? - Dinner-house
Which is the reason why salads have become the preferred "starter" in an increasing number of
restaurants? - Wide variety of salad items and inexpensive and always fresh
A(n) BLANK menu offers a complete meal including soup or appetizer, salad and vegetable for a fixed
price. - Table d’hôtel
According to the text, which should be front and centre in the restaurant business? - Menu
Customers are more concerned about a food's BLANK content than about cholesterol and sodium. -
Fat
Raw bars or restaurants do not serve food - above 116 degrees Fahrenheit
Generally, in a table-service restaurant, there should be at least Blank entrees. - 8
A BLANK is a nonprofit institution that is able to provide restaurant food and supplies at lower cost
than the profit-oriented purveyors. - Co-op
, With a new process called BLANK, fish are immersed in a liquid chemical that gets them to 265
degrees Fahrenheit so fast that water molecules do not crystallize. - Flash freezing
The government agency responsible for grading food products is the BLANK. - USDA
The amount of food to be ordered and stocked can be built into the purchasing system based on
BLANK. - Past records
The points that indicate more food should be ordered are called BLANK. - Reorder points
Written standards for food that are based on forecast of sales are called BLANK. - Food specifications
In the usual restaurant, who decides on product specification and selects purveyors? - The manager,
in consultation with the chef
The reasonable amount of food to have on hand is known as BLANK. - Par stock
The BLANK grade applies to highly specialized produce, a very small percentage of the total crop. This
grade is rarely used on most commodities because it is too costly to pack. - U.S. Fancy
Quality standards of canned fruits and vegetables are administered by the - Food and Drug
Administration
The grade of produce that is inferior to the U.S. No. 1 but superior to the U.S. No. 2 is called - U.S.
Commercial
The BLANK grade of meat is similar to select, but is less juicy and tender. - Standard
A(n) BLANK menu lists the food items served only on a particular day. - Du jour
Consistency in food preparation is achieved by - standardizing recipes and cooking procedures
360training 2025/2026
Analysing the competition's prices to determine the selection of appetizers, entrees, and desserts is
known as the BLANK approach to menu pricing. - Comparative
Which is the difference between the sales price and the cost of an item? - Contribution margin
Which is not a consideration in menu planning? - Capabilities of the servers
Which menu provides samples of the chef's best dishes? - Degustation
Which menu separates similar entrees: beef in one section, seafood in another? - Dinner-house
Which is the reason why salads have become the preferred "starter" in an increasing number of
restaurants? - Wide variety of salad items and inexpensive and always fresh
A(n) BLANK menu offers a complete meal including soup or appetizer, salad and vegetable for a fixed
price. - Table d’hôtel
According to the text, which should be front and centre in the restaurant business? - Menu
Customers are more concerned about a food's BLANK content than about cholesterol and sodium. -
Fat
Raw bars or restaurants do not serve food - above 116 degrees Fahrenheit
Generally, in a table-service restaurant, there should be at least Blank entrees. - 8
A BLANK is a nonprofit institution that is able to provide restaurant food and supplies at lower cost
than the profit-oriented purveyors. - Co-op
, With a new process called BLANK, fish are immersed in a liquid chemical that gets them to 265
degrees Fahrenheit so fast that water molecules do not crystallize. - Flash freezing
The government agency responsible for grading food products is the BLANK. - USDA
The amount of food to be ordered and stocked can be built into the purchasing system based on
BLANK. - Past records
The points that indicate more food should be ordered are called BLANK. - Reorder points
Written standards for food that are based on forecast of sales are called BLANK. - Food specifications
In the usual restaurant, who decides on product specification and selects purveyors? - The manager,
in consultation with the chef
The reasonable amount of food to have on hand is known as BLANK. - Par stock
The BLANK grade applies to highly specialized produce, a very small percentage of the total crop. This
grade is rarely used on most commodities because it is too costly to pack. - U.S. Fancy
Quality standards of canned fruits and vegetables are administered by the - Food and Drug
Administration
The grade of produce that is inferior to the U.S. No. 1 but superior to the U.S. No. 2 is called - U.S.
Commercial
The BLANK grade of meat is similar to select, but is less juicy and tender. - Standard
A(n) BLANK menu lists the food items served only on a particular day. - Du jour
Consistency in food preparation is achieved by - standardizing recipes and cooking procedures
