NHM 374 Final || A+ Guaranteed.
Menu Planning correct answers Very important, especially with quantity cooking, outline of the
food items that will be available to meet the customer's preferences
Types of menus correct answers Static, Cycle, Single
Static or Set Menu correct answers same items offered every day; typically used in restaurants
such as McDonalds, Taco Bell, Cheese Cake Factory; some have more variety than others but it
allows for management to predict how much they will be selling and how much food they should
order.
Cycle Menu correct answers Offers different menu items on different days and usually repeats
itself after a set time; typically seen in nursing homes or hospitals; a location with a captive
audience that guest typically are not going anywhere and do not have much other choice on
intake than what is being offered; can be every 7, 14, 21 or even months at a time between
seasons
Single Use Menu correct answers Catering, special events; Christmas party, Retirement party;
tailored to the likes and dislikes of who is throwing or being honored at the party.
Categories of menus correct answers Selective, Non-Selective, and Pricing
Selective Menus correct answers Two or more items offered in each category; for example grits
OR cornflakes, ham OR bacon
Non-Selective Menus correct answers One item of each food group offered; not allowing
substitutions unless of food allergens; done to keep budge down; however - must be sure to
obtain adequate nutritional values of menu items to meet customer's needs if no substitutions are
allowed
Pricing correct answers A'La Carte, Table D'Hote, Prix Fixe, Du Jour
,A'La Carte correct answers Each item on the menu has its own price
Table D'Hote correct answers Complete meal served at a fixed price
Prixe Fixe correct answers complete meal served at a fixed price; yet able to have some choices
such as chicken OR beef
Du Jour correct answers Planned and costed out menu daily
Factors that affect menu planning correct answers Clients, financial limitations, food availability,
production capabilities
Factors that clients would cause to affect the menu correct answers preferences, age group,
gender, nutritional needs, food habits - ethnic foods, vegetarians, religious preferences
Factors that finical limitations would cause to affect the menu correct answers cost of food,
labor, utilities, commercial business or non-commercial business
Commercial business correct answers food is the destination of the customer's reason for
attendance; purpose is to make money and stay in business
Non-commercial business correct answers food is secondary to the main business; hospitals - on
a budget
Factors that food availability would cause to affect the menu correct answers cost and quality
changes with seasons
Production capabilities correct answers equipment; ensuring cooking menu items with equipment
available, having flexible equipment is more beneficial than a specific piece; employees; making
, sure enough are available for production and at different skill levels; distribution of work should
be even
Menu planning procedures correct answers menu forms, standardized menu, trade periodicals,
suggestions, previous menus, customer/staff feedback, dietary guidelines; variety and good
nutrition, eye appeal, contrast in texture and flavor, customer acceptance, plan to minimize left
over
Ways to minimize left overs correct answers cook in batches, use with other meals, plan to use
left overs, when purchasing in bulk prepare to cook rest of perishables with next menu items to
reduce waste
Steps in menu planning correct answers Start with entrée - most expensive, choose variety with
no repetition; Then complementary foods; side dishes and desserts; lastly, evaluate menu looking
for repetition, color and flavor clashes
Next step in food production after menu is complete correct answers creation of recipe
Why are recipes important correct answers to maintain consistency, planning, purchasing, cost
Recipe development correct answers Titles-straight forward, not a menu description, simple,
factual, main ingredients, preparation style; ingredients- listed in order of use with AP, EP,
weight vs measurements to provide accurate yields (weight is more accurate); portion size-
amount served to each customer, yield- total amount of servings made; serving utensils- provides
accurate portion sizes
Recipe procedures correct answers another important part of the recipe; sequential order,
ingredients on left and procedures on right to follow accurately, starting with a verb
Timing and scaling of a recipe correct answers timing of mixing or cooking; scaling is in regards
to baking-how much of the ingredient is needed in each batch
Menu Planning correct answers Very important, especially with quantity cooking, outline of the
food items that will be available to meet the customer's preferences
Types of menus correct answers Static, Cycle, Single
Static or Set Menu correct answers same items offered every day; typically used in restaurants
such as McDonalds, Taco Bell, Cheese Cake Factory; some have more variety than others but it
allows for management to predict how much they will be selling and how much food they should
order.
Cycle Menu correct answers Offers different menu items on different days and usually repeats
itself after a set time; typically seen in nursing homes or hospitals; a location with a captive
audience that guest typically are not going anywhere and do not have much other choice on
intake than what is being offered; can be every 7, 14, 21 or even months at a time between
seasons
Single Use Menu correct answers Catering, special events; Christmas party, Retirement party;
tailored to the likes and dislikes of who is throwing or being honored at the party.
Categories of menus correct answers Selective, Non-Selective, and Pricing
Selective Menus correct answers Two or more items offered in each category; for example grits
OR cornflakes, ham OR bacon
Non-Selective Menus correct answers One item of each food group offered; not allowing
substitutions unless of food allergens; done to keep budge down; however - must be sure to
obtain adequate nutritional values of menu items to meet customer's needs if no substitutions are
allowed
Pricing correct answers A'La Carte, Table D'Hote, Prix Fixe, Du Jour
,A'La Carte correct answers Each item on the menu has its own price
Table D'Hote correct answers Complete meal served at a fixed price
Prixe Fixe correct answers complete meal served at a fixed price; yet able to have some choices
such as chicken OR beef
Du Jour correct answers Planned and costed out menu daily
Factors that affect menu planning correct answers Clients, financial limitations, food availability,
production capabilities
Factors that clients would cause to affect the menu correct answers preferences, age group,
gender, nutritional needs, food habits - ethnic foods, vegetarians, religious preferences
Factors that finical limitations would cause to affect the menu correct answers cost of food,
labor, utilities, commercial business or non-commercial business
Commercial business correct answers food is the destination of the customer's reason for
attendance; purpose is to make money and stay in business
Non-commercial business correct answers food is secondary to the main business; hospitals - on
a budget
Factors that food availability would cause to affect the menu correct answers cost and quality
changes with seasons
Production capabilities correct answers equipment; ensuring cooking menu items with equipment
available, having flexible equipment is more beneficial than a specific piece; employees; making
, sure enough are available for production and at different skill levels; distribution of work should
be even
Menu planning procedures correct answers menu forms, standardized menu, trade periodicals,
suggestions, previous menus, customer/staff feedback, dietary guidelines; variety and good
nutrition, eye appeal, contrast in texture and flavor, customer acceptance, plan to minimize left
over
Ways to minimize left overs correct answers cook in batches, use with other meals, plan to use
left overs, when purchasing in bulk prepare to cook rest of perishables with next menu items to
reduce waste
Steps in menu planning correct answers Start with entrée - most expensive, choose variety with
no repetition; Then complementary foods; side dishes and desserts; lastly, evaluate menu looking
for repetition, color and flavor clashes
Next step in food production after menu is complete correct answers creation of recipe
Why are recipes important correct answers to maintain consistency, planning, purchasing, cost
Recipe development correct answers Titles-straight forward, not a menu description, simple,
factual, main ingredients, preparation style; ingredients- listed in order of use with AP, EP,
weight vs measurements to provide accurate yields (weight is more accurate); portion size-
amount served to each customer, yield- total amount of servings made; serving utensils- provides
accurate portion sizes
Recipe procedures correct answers another important part of the recipe; sequential order,
ingredients on left and procedures on right to follow accurately, starting with a verb
Timing and scaling of a recipe correct answers timing of mixing or cooking; scaling is in regards
to baking-how much of the ingredient is needed in each batch
