Chapter 11
Chapter 12
Surprise 1
Surprise 2
Chapter 5
100
14. A successful nutritional marketing plan consists of features such as documentation, targeted goals, timeliness, plan cost estimates, and
customer-focused goals (224)
100
11. Section 4205 of the Patient Protection and Affordable Care Act gives the responsibility of enforcement to the
Food and Drug Administration (FDA) (247)
100
80. Increasing physical activity is important to A. plan menus with MyPlate. B. increase the intake of fruits and vegetables. C. balance calories to manage weight. D. reduce the consumption of trans fatty acids.
C. balance calories to manage weight. (43)
100
75. The calculation for the Recommended Dietary Allowance for protein is based on an individual’s
body weight (76-77)
100
63. A healthy diet should include A. balance, variety, and moderation. B. overuse of dietary supplements. C. following popular fad diets that offer quick weight loss. D. following a diet higher in saturated fat and cholesterol.
A. balance, variety, and moderation (48-49)
200
17. When a customer has developed a preference for a new menu item and looks forward to requesting it upon repeat visits, this is known as the phase of
Growth (235)
200
20. A standard menu item that requires labeling includes A. self-service items. B. customer orders. C. daily specials. D. condiments.
A. self-service items (248)
200
79. When changing from a prime cut of meat to a select cut of meat, can the recipe be prepared in the same method?
C. No, the cooking method will have to be changed to a moist method (174)
200
73. Chefs can build flavor in layers by using fat-free marinades, dry rubs, and A. sodium. B. emulsion sauces. C. infused oils. D. sous vide.
infused oils (164)
200
59. Moderate alcohol consumption as defined by the Dietary Guidelines for Americans 2010 should be A. two drinks a day for women. B. 10 fluid ounces of wine for women. C. two drinks per day for men. D. one fluid ounce of 100-proof distilled spirits.
C. two drinks per day for men (22)
300
30. The first step in designing a sales promotional mix plan for an operation is to
identify the target audience (230)
300
22. An example of a nutrient content claim is A. “organically grown.” B. “heart healthy.” C. “under 200 calories.” D. “low in sodium.”
D. “low in sodium.” (246)
300
78. The basic difference between type 1 and type 2 diabetes is the
C. amount of the hormone insulin produced by the body (75)
300
71. What is the name of the disaccharide that is a combination of two glucose molecules? A. Dextrose B. Galactose C. Maltose D. Sucrose
C. Maltose (68)
300
50. What is the diet recommended by the National Institutes of Health that is low in sodium but rich in sources of calcium, magnesium, and potassium? A. H.E.A.R.T. B. D.A.S.H. C. L.I.F.E D. D.I.N.E.
B. D.A.S.H. (111-112)
400
65. Upon completion of sales promotions using coupons, managers should gather target audience feedback by
tracking redemption (236)
400
43. According to the Food and Drug Section 4205 of the Patient Protection and Affordable Care Act, table-service operations, coffee shops, and cafeterias are examples of which type of establishment?
Covered (247)
400
77. Which items are an acceptable replacement for flour and fat-based roux? A. Roasted meat drippings B. Cornstarch and water slurry C. Unskimmed beef stock D. Puréed cottage cheese
B. Cornstarch and water slurry (176)
400
69. Which vitamins can be absorbed into the body’s adipose tissues? A. Vitamins E and K B. Vitamin A and riboflavin C. Folate and niacin D. Vitamin D and folate
A. Vitamins E and K (108)
400
33. Why are high protein/low carbohydrate diets popular amongst consumers? A. Low carbohydrate diets result in increased energy. B. Low carbohydrate diets decrease appetite and result in weight loss. C. Low carbohydrate diets are low in fat and are heart healthy. D. Low carbohydrate diets contain all required essential nutrients.
B. Low carbohydrate diets decrease appetite and result in weight loss. (203)
500
40. The manager has chosen to offer new lower-fat entrées at a reduced menu price Monday through Friday from 4–6 pm. This concept is referred to as a
sales promotion (230)
500
61. Menu labeling regulations apply to vending businesses operating how many machines?
20 or more (252)
500
76. To lower fat in a recipe, a good substitute for butter would be A. olive oil. B. lard. C. shortening. D. palm oil.
A. olive oil. (172)
500
64. Health problems that could occur with excessive protein intake are A. osteoporosis, kidney stones, and dehydration. B. gallbladder attacks and loss of hair pigmentation. C. over-hydration, bloating, and anxiety. D. pancreatic failure, fatigue, and hair loss.
A. osteoporosis, kidney stones, and dehydration (81-82)
500
13. Which sources are counted when calculating the amount of total daily fluid consumed? A. Food, beverages, and drinking water B. Beverages without caffeine and drinking water C. All alcoholic and caffeinated beverages D. Watery food and beverages without caffeine
A. Food, beverages, and drinking water (39)
M
e
n
u