Balanced Menus Chapter 10 Exam Prep

Chapter 10: Balanced Menus

TEST QUESTIONS

Multiple Choice

1. A healthy meal contains all the following characteristics EXCEPT:
   1. 800 or fewer kcalories
   2. 2 grams or less of fiber
   3. 4 teaspoons or less of added sugar
   4. 800 milligrams or less of sodium

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.1

1. Which of the following is most important for menu items?
   1. Presentation
   2. Taste
   3. Value
   4. All of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.1

1. The most important aspect of crafting a lighter balance of appetizer selections is to ___________________ the ingredients high in kcalories, fat, and sodium.
   1. eliminate
   2. moderate
   3. increase
   4. It depends on the menu item.

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.2

1. Very thin slices of meat, fish, or vegetables served raw is:
   1. Baba ganoush
   2. Confit
   3. Sushi
   4. Carpaccio

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.2

1. Which of the following can be used to thicken soup instead of roux?
   1. Rice
   2. Puréed vegetables
   3. Beans and lentils
   4. All of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.2

1. The first true leaves that develop after a seed starts to grow are called:
   1. Sprouts
   2. Stem lettuce
   3. Microgreens
   4. Romaine

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.2

1. Hummus is what type of dressing?
   1. Creamy
   2. Puréed
   3. Reduction
   4. Vinaigrette

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.2

1. A dark brown vinegar with a rich sweet-sour flavor that is aged is:

a. wine vinegar

b. cider vinegar

c. balsamic vinegar

d. brown vinegar

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.2

1. Which of the following is a lean protein?
   1. Beef rib roast
   2. 75/25 ground beef
   3. Chicken breast with skin
   4. Salmon

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.3

1. A strongly spiced sauce from India that is made with fruits, vegetables, and herbs is:
   1. Coulis
   2. Salsa
   3. Relish
   4. Chutney

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.3

1. A sauce made of a purée of vegetables or fruits is:
   1. Coulis
   2. Salsa
   3. Relish
   4. Chutney

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.3

1. A spicy Caribbean and South American sauce is:
   1. Mojo
   2. Confit
   3. Salsa
   4. relish

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.3

1. Which technique should be avoided when preparing balanced side dishes?
   1. Puréeing
   2. Roasting
   3. Grilling
   4. Frying

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.3

1. For a balanced dessert, which ingredient is the most useful?
   1. Fruits
   2. Whole grains
   3. Ice cream
   4. Chocolate

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.4

1. Good breakfast choices include:
   1. Whole-grain pancakes and French toast
   2. Freshly squeezed juices
   3. Egg dishes using egg whites
   4. All of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.4

1. Break foods should be:
   1. One-bite size
   2. Two-bite size
   3. Almost as big as a sandwich
   4. None of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.4

1. To make less look like more on a plate, you can:
   1. Slice meat or poultry thin and fan out
   2. Arrange a piece of meat, poultry, or seafood on a bed of grains, vegetables, and/or fruits
   3. Slice part of the meat
   4. All of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.5

True/False

1. Creating balance in menu options takes an understanding of portion control, kcalories, types of fat, simple and complex carbohydrates, sodium and sugar levels.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.1

1. Confit refers to rice paper skins stuffed with fillings.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.2

1. Stocks are a low-kcalorie way to support flavor in soup recipes.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.2

1. Both oils and vinegars can be infused with ingredients such as ground whole spice or fresh herbs.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.2

1. Gastrique is the use of puréed beans to flavor sauces.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.3

1. A compote is a preparation of fruit, fresh or dried, cooked in syrup flavored with spices such as vanilla, and served as a dessert or accompaniment.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.3

1. Blanched vegetables should be reheated in oil.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.3

1. Phyllo dough is a versatile ingredient for balanced desserts.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.4

1. To use less egg, oil, or sugar in a pancake batter, try adding other ingredients such as steel-cut oats to create a hearty texture, spices and fruit flavorings.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.4

1. The emphasis on break foods should be on carbohydrates, not protein.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.4

1. The most effective garnish is something bright, eye-catching, contrasting in color, pleasing in shape, and simple in design.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.5

Essay

1. In a steakhouse, the chef is considering adding a balanced entrée to the menu. Briefly discuss five considerations.

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.1

1. Write a menu for a three-course balanced dinner that is moderate in kcalories, saturated fat, and added sugar. Include two menu items for each category. Evaluate your menu based on flavor combinations, color, texture, and interest.

Difficulty: Medium

Bloom’s: Synthesis

Section Reference: 10.1

1. How could you serve an antipasto plate that is balanced?

Difficulty: Medium

Bloom’s: Application

Section Reference: 10.2

1. How do you fortify a stock to improve its flavor?

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.2

1. Name four possible ingredients of a balanced vinaigrette dressing.

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.2

1. Describe how to make a reduction dressing.

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.2

1. List two lean cuts of beef and pork and two ingredients to extend ground beef.

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.3

1. How do you prepare a glaze?

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 10.3

1. Describe five balanced menu items for a morning break and how you would present each of them.

Difficulty: Medium

Bloom’s: Application

Section Reference: 10.5