Nutrition and wellness chapter 10
Minimize hand and body motions Organize workspace and tools Change the food product or the method used to prepare for it
Describe three ways a meal manager can simplify
False
True or False- Al households with similar food needs spend about the same amount of money for food.
To provide good nutrition for everyone eating the meal To use planned spending To prepare satisfying meals To control the use of time and energy
What are the four main goals in planning meals?
The first step in planning a menu is usually to choose the main dish of the main course
What is usually the first step in planning a menu?
Breakfast generally supplies one fourth (1/4) of the day's total needs, lunch and dinner each supply one third (1/3), snacks supply remaining needs
What portion of a day's total nutrient intake do breakfast, lunch, dinner and snacks generally supply?
a.) Dried milk costs less than fluid fresh milk b.) During off seasons, canned fruits and vegetables cost less than fresh c.) Store brands cost less than national brands d.) Pre- sweetened cereals cost less than unsweetened cereals. THE ANSWER IS D
Which of the following statements about food costs is not true??
menu
a list of foods to be served at a meal
Course
a part of a meal made up of all foods served a one time
budget
a plan for managing income and expenses
taste buds
are flavor sensors covering the surface of the tounge
Convenience foods
are foods that have had some amount of service added to them
semiprepared food
convenience food that still needs to have some service performed
finished foods
convenience foods that are ready for eating either immediately or after simply heating or thawing are called ________________
income
money received
conservation
refers to the planned use of a resource to avoid waste
fixed expenses
regularly recurring cost in a set amount
flexible expenses
regularly recurring cost that vary in amount
Meal manager
someone who uses resources reach goals related to pre[paring and seeing food.
prepreation
something done to get ready
work simplification
the performance of tasks in the simplest way possible to conserve time and energy
people, money, time, energy, knowledge, skills, technology, food, equipment
Name 6 resources a meal manager can use to reach goals related to preparing and serving food
Income Meal manager's ability to choose foods that are within the food budget, Meal manager's shopping skills and knowledge of the marketplace, Amount of time the meal manager has to plan and prepare meals, food preferences of household members, personal values
List four factors the help determine the amount of money you could spend for food each week.
Flavor Color Texture Shape Size Temperature
List the six elements that affect the sensory appeal of a meal.