NUFD 110 ACTUAL EXAM GUIDE QUESTIONS WITH
ANSWERS 2025/2026 GRADED A
Single-use menu - a menu planned for a specific event and typically used only once;
usually for a holiday or other special occasion ex. wedding
Cycle menu - a carefully planned set of menus that is rotated at definite time intervals
table d'hôte menu - Menu that offers a complete meal at a fixed price
Du jour menu - menu of the day
selective menu - a menu that includes two or more food choices in each menu category
such as appetizers, entrées, vegetables, salads, and desserts
Semi-selective menu - a menu that includes one or more food choices in at least one
menu category
Nonselective menu - a menu that offers only one item per menu category; no choice
menu pattern - an outline of food to be included in each meal and the extent of choice at
each meal
meal plan - the number of dining options offered within a specific time period
External influences are often political, social, and economic in nature and reflect trends
that can influence the ______-__________ process. - menu-planning
Advantages/ disadvantages of static menu - Some flexibility can be built into the static
menu by changing an item or two daily or offering daily specials. On the other hand, the
static menu may be quite limited in choice, as in many quick-serve restaurants
Advantages of cycle menu - After the initial planning has been completed, time is freed
for the planner to review and revise the menus to meet changing needs such as
holidays, vacations, changes in personnel, or availability of a food item. Repetition of
the same menu aids in standardizing preparation procedures and in efficient use of
equipment. Forecasting and purchasing are simplified and, with repeated use of the
menus, employee workloads can be balanced and distributed evenly.
Disadvantages of cycle menu - may become monotonous if the cycle is too short or if
the same food is offered on the same day each week. The cycle menu may not include
well-liked foods often enough, or it may include unpopular items too frequently.
Demographic information considered in menu development - age, gender, health status,
ethnicity, and level of education, income level
, When developing a menu, one must consider balancing... - texture, color, shape of
food, consistency, flavor combination, variety in preparation
How should you test a new menu item? - Offer it as a daily special or part of a special
event, conduct a new menu item testing
Within the USDA, the Food Safety and Inspection Service is responsible for mandatory
inspection of commodities for wholesomeness for _________, __________, and
______. An official stamp affixed to the product indicates that the product passed
inspection under sanitary conditions. - meats, poultry, eggs
The FDA is an enforcement agency within the Department of Health and Human
Services. It is responsible for the enforcement of the federal
_________________________; the ____________________; and the
_____________________ among others. The FDA covers the production, manufacture,
and distribution of all food involved in interstate commerce except meat, poultry, and
eggs. - Food, Drug & Cosmetic Act; Fair Packaging and Labeling Act; Nutritional
Labeling and Education Act
A voluntary inspection system for fish, fish products, and grade standards for some
products is controlled by the _____________________________, an agency of the
Department of Commerce. - National Marine and Fisheries Service
The __________________________ is concerned primarily with control of infections
and contagious disease but is also responsible for the safety of some foods. This
agency is responsible for the inspection of some shellfish, and they advise state and
local governments on sanitation standards for the production, processing, and
distribution of milk. - US Public Health Service
The ___________________________ regulates pesticides. Responsibilities include
setting tolerance levels for pesticide residues in foods, establishing the safety of new
pesticides, and providing educational materials on the safe use of pesticides. They also
determines quality standards for water. - Environmental Protection Agency
the market - medium through which a change of ownership occurs.
purchase order - Written request from a buyer to a vendor to sell goods or services the
buyer's facility
market channel - the food processing and distribution system, beginning with the grower
of raw food products and ending at the final customer or point of consumption
The movement of products through the distribution system is guided through the work of
intermediaries or _____________, who act as conduits between the manufacturers,
distributors, and consumers. - middlemen
ANSWERS 2025/2026 GRADED A
Single-use menu - a menu planned for a specific event and typically used only once;
usually for a holiday or other special occasion ex. wedding
Cycle menu - a carefully planned set of menus that is rotated at definite time intervals
table d'hôte menu - Menu that offers a complete meal at a fixed price
Du jour menu - menu of the day
selective menu - a menu that includes two or more food choices in each menu category
such as appetizers, entrées, vegetables, salads, and desserts
Semi-selective menu - a menu that includes one or more food choices in at least one
menu category
Nonselective menu - a menu that offers only one item per menu category; no choice
menu pattern - an outline of food to be included in each meal and the extent of choice at
each meal
meal plan - the number of dining options offered within a specific time period
External influences are often political, social, and economic in nature and reflect trends
that can influence the ______-__________ process. - menu-planning
Advantages/ disadvantages of static menu - Some flexibility can be built into the static
menu by changing an item or two daily or offering daily specials. On the other hand, the
static menu may be quite limited in choice, as in many quick-serve restaurants
Advantages of cycle menu - After the initial planning has been completed, time is freed
for the planner to review and revise the menus to meet changing needs such as
holidays, vacations, changes in personnel, or availability of a food item. Repetition of
the same menu aids in standardizing preparation procedures and in efficient use of
equipment. Forecasting and purchasing are simplified and, with repeated use of the
menus, employee workloads can be balanced and distributed evenly.
Disadvantages of cycle menu - may become monotonous if the cycle is too short or if
the same food is offered on the same day each week. The cycle menu may not include
well-liked foods often enough, or it may include unpopular items too frequently.
Demographic information considered in menu development - age, gender, health status,
ethnicity, and level of education, income level
, When developing a menu, one must consider balancing... - texture, color, shape of
food, consistency, flavor combination, variety in preparation
How should you test a new menu item? - Offer it as a daily special or part of a special
event, conduct a new menu item testing
Within the USDA, the Food Safety and Inspection Service is responsible for mandatory
inspection of commodities for wholesomeness for _________, __________, and
______. An official stamp affixed to the product indicates that the product passed
inspection under sanitary conditions. - meats, poultry, eggs
The FDA is an enforcement agency within the Department of Health and Human
Services. It is responsible for the enforcement of the federal
_________________________; the ____________________; and the
_____________________ among others. The FDA covers the production, manufacture,
and distribution of all food involved in interstate commerce except meat, poultry, and
eggs. - Food, Drug & Cosmetic Act; Fair Packaging and Labeling Act; Nutritional
Labeling and Education Act
A voluntary inspection system for fish, fish products, and grade standards for some
products is controlled by the _____________________________, an agency of the
Department of Commerce. - National Marine and Fisheries Service
The __________________________ is concerned primarily with control of infections
and contagious disease but is also responsible for the safety of some foods. This
agency is responsible for the inspection of some shellfish, and they advise state and
local governments on sanitation standards for the production, processing, and
distribution of milk. - US Public Health Service
The ___________________________ regulates pesticides. Responsibilities include
setting tolerance levels for pesticide residues in foods, establishing the safety of new
pesticides, and providing educational materials on the safe use of pesticides. They also
determines quality standards for water. - Environmental Protection Agency
the market - medium through which a change of ownership occurs.
purchase order - Written request from a buyer to a vendor to sell goods or services the
buyer's facility
market channel - the food processing and distribution system, beginning with the grower
of raw food products and ending at the final customer or point of consumption
The movement of products through the distribution system is guided through the work of
intermediaries or _____________, who act as conduits between the manufacturers,
distributors, and consumers. - middlemen
