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12 Cards in this Set
- Front
- Back
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An important reference to have when planning menusis: |
Charts of standards weights and measures. |
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M 1-1 an important reference to have when planning menus is |
Charts of standard weights and measures |
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Managing menus soundly and realistically means that the substitution process should be |
Part of the planned menu |
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Which of the following menus demonstrates a well planned and attractive plate |
Meat loaf green beans fresh fruit salad |
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If a facility is using a rethermalization method to heat meats,what would the cdm consider when developing menus? |
Will the food on the menu be able to be reheated and still be the quality the clients expect? |
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Which of the following menu items would be the best option if doing display cooking on the dining room? |
Chicken stir fry |
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Keeping a kosher kitchen arruresvwhich of the following? |
Keeping meat seperate from dairy throughout the flow of the food |
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To keep a menu from becoming static ,the cdm |
Could change the menu according to the season |
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Food service staff should communicate to clients when adjustments have been made to the menu the client has chosen. Training the staff to do this well |
Can provide education for the client about their diet. |
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What nutrition resource should be accessed for questions about Exchange Lists for diabetes? |
Need answer ..love u so much |
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What is the most important consideration in menu planning? |
Client satisfaction |
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What nutrition resource should be accessed for questions about Exchange Lists for Diabetes? |
Academy of nutrition and Dietetics |
