Food Science Quiz

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Author:
kkincaid
ID:
119518
Filename:
Food Science Quiz
Updated:
2011-11-29 02:51:08
Tags:
Management
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Description:
Management
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  1. What are the basic goals of meal planning?
    • 1. Good Nutrition
    • 2. Control Cost
    • 3. Pleases the family (consider and dislikes)
    • 4. Fit the meal preparation into the time and energy available
  2. What are some ways to control food cost?
    • 1. Keep track of what you spend
    • 2. Know what things cost
    • 3. Make a list
    • 4. Stock up during sales
    • 5. Buy in bulk when you can split extras or share with someone
    • 6. Check with different food sources
    • 7. Consider store brand vs. national brand
    • 8. Use coupons when appropriate
    • 9. Choose convenience foods carefully
    • 10. Check product dates
    • 11. DONT shop when you are hungry
  3. Explain the following product dates:
    1. Expiration Date
    2. "Best if Used By Date"
    3. Pack Date
    4. Pull Date
    5. Code Date
    • 1.Deadline for recommended eating (yeast)
    • 2.Date for optimum quality, QA, or freshness
    • 3.Date food was packages
    • 4.Last day sold as fresh (dairy or deli items)
    • 5.Code Date-read only by manufacturer
  4. What are the trends in prepared supermarket food?
    • 1. 67% buy precut, cleaned and ready to cook vegetables
    • 2. 44% buy frozen side dishes
    • 3. 50% buy pre-cut cleaned and bagged salads
    • 4. Almost 40% buy main dishes (meat, poultry, pre-cut and marinated meat)
  5. What are the top ten items shopper consider most expendable to save money?
    • Fast foods
    • Pizza Delivery
    • Sodas
    • Grocery Stored prepared foods
    • Cookies
    • Beef
    • Ice Cream
  6. What is the importance of eating breakfast?
    • Healthy body weight
    • Lower intakes of fate and cholesterol
    • Higher intake of fiber
    • Better overall nutrient intake
    • Cant make up the nutrients lost throughout the day by not eating bfast
  7. What are some strategies for Advanced Meal Planning?
    • Monday to Friday Cooking
    • Once a Month Cooking/Frozen Assets
    • Double Main Dish
    • Emergency Meal Plan
    • Master Mixes
    • Dove Tailing
  8. What are some menu planning considerations?
    • Color
    • Shape
    • Texture
    • Temperature (contrasting)
    • Consistency
    • Flavor (should all work together)

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