In the kitchen
Micronutrients
hodge podge
Market and menu assessment
In the body
100
Acceptable reduced fat substitutions to help reduce the amount of lipids in a recipe would be
What is low fat dairy
100
Which minerals have primary function involved in health of bones
What are major
100
In moderation drinking alcohol decreases
What is dementia, stroke, cardiovascular events
100
Which demographic variable is important to nearly all restaurant operations
What is income
100
Increasing physical activity is important to maintain
What is energy balance
200
The chef in the operation must have a good understanding of making
What is visually appealing and nutritious food
200
A non dairy food that's high in calcium
What are greens
200
Which nutrients are added back to processed foods to replace the amounts lost
What are thiamine, niacin and folate
200
The next step after establishing a target market is
What is competitive analysis
200
This diabetes is when your pan crease stops making insulin
What is type 1
300
The manager has chosen to offer new low fat menu items at a reduced price Monday through Friday from 4-6 this is
What is a sales promotion
300
A,D,E,K
What are the fat soluble vitamins
300
What's the primary role of the front of the house
What is to interact with customers
300
Nutrition information can be provided to customers on a daily basis by
What is company website
300
The most important nutrient
What is water
400
Trimming, peeling cutting and washing are examples of
What is physical waste
400
The tolerable upper level for sodium
What is 2300 mg
400
Which unit measures energy needed to raise one kg of water by 1 degree Celsius
What is a kilocalorie
400
What target market would be drawn to a menu with low calorie , low sodium ,low fat and good value pricing
What is retirees
400
Provides the body with 7 calories per gram
What is alcohol
500
Fruit that is ripe or nearly ripe should be packaged in open containers to prevent
What is build up of ethylene gas
500
These have a strong antioxidant effect and protect the body from cancer and heart disease
What are phytochemicals
500
This farmer doesn't use pesticides herbicides and applies for usda certification
What is organic
500
Once an operation has decided to adopt a food allergen program, the next step is
What is determine which allergens are present in the establishment
500
The digestive tract has many layers, this one lines the abdominal cavity
What is the serosa
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