Meal Management Exam 1

What is meal management?
includes all decision making & handwork that meals entail.
What are the 4 Basic Goals of Meal Management?
Nutrition, Food Preparation, Time/Money Management, Creativity
What does meal management revolve around?
Who the meal is being made for, as well as their goals & values
What are the 6 functions in Meal Management?
Planning, Organizing, Delegating, Implementing, Controlling, Evaluation
What is the meal manager, and what are her responsibilities? (8)
The person in charge of making the meal. Decides where to shop, what to serve, what to buy, how to store food, how much time to spend cooking, methods of prep, how to conserve energy, and how to serve meals.
What should the meal manager base her choices and decisions on? (4)
Cost, time required for prep, palatability, limits of human & nonhuman resources
What are nonhuman resources?
Money (and the things it can buy), mechanical energy, equipment, developed/free resources, hired help.
What are human resources?
Time, human energy, knowledge, skills, creative abilities
What are Goals?
Wants. nutrition, food prep, time/energy management, creativity
What are values?
Learned. Good health, social, cultural, resource management, creativity, education
How do values effect meals?
Effect the manner in which the food is planned for, prepared, served, and consumed.
What are the consumer messages of MyPlate?
Balancing calories, foods to increase, foods to reduce.
What are some ways to balance your calories?
by eating less, avoiding oversized portions, and eating until satisfied – NOT FULL
What foods should you limit/ reduce?
Foods with high sodium levels, added sugars, and refined grains.
What foods should you increase?
Nutrient dense/rich foods. Whole grains, fruits, vegetables, lean meats.
What are the daily amount recommendations for fruits, vegetables, grains, proteins, and dairy?
2 cups fruit, 2.5 cups vegetables, 6 oz grains, 3 cups dairy, 5.5 oz protein
What factors affect a family’s food budget? (7)
family composition, family income, region/residence, food preferences, meal manager as a wage earner, skills/abilities of meal manager, and goals/values of family.
What are the 4 different types of food shoppers?
Careful, Money/Time Conscious, Satisfaction, Other
What are the characteristics of a Careful Shopper?
has a budget, makes a grocery list, takes advantage of specials/sales, compares prices, reads labels
What are the characteristics of a Money/Time Conscious Shopper?
has a budget, cost determines what is purchased, maximizes the dollar and use of time.
what are the characteristics of a Satisfaction Shopper?
Quality/sensory more important than price, like shopping, food prep, and eating.
What are the 4 Food Cost Plans?
Thrifty, Low-Cost, Moderate, Liberal
What is the Thrifty Plan?
food stamps. little meat, little produce, homemade products, lots of startches
What is the Low-Cost Plan?
30% more money than thrifty plan. Larger amounts of most foods – no potatoes. more bread/cereal
What is the Moderate Plan?
25% more money than low-cost plan. More meats, fruits, and veggies. more choices.
What is the Liberal Plan?
20% more money than moderate plan. Expensive foods – less efficient use of money/time
What are the key factors influencing time plans? (5)
Family size & age of members, food preferences, available equipment/efficient kitchen set up, knowledge/skills, food budget
What are some alternatives to the use of time? (5)
money, knowledge, skills, abilities, time itself.
What are 4 reasons to develop skill in timing?
Have all tasks completed at the same time, have the different dishes of the meal at their best quality, total time spend in prep is less when tasks are carried out in order, the prep of meals is less frustrating
What are the 5 key factors to menu planning?
the occasion, people being served, resources required, nutritive value, food selection components
What are the components of food selection? (7)
flavor, aroma, taste,texture, temperature, visual, and auditory senses
What are the 4 basic tastes?
Sweet, Salty, Sour, Bitter
What are 8 Rules to remember when planning a menu?
Serve foods people like, introduce new foods one at a time, prepare foods in familiar ways, make sure each food prepared in a different manner, have different shapes, make sure food retains original shape, color/taster, variety of temperatures, variety of flavors
A la
in the style of
antipasto
Italian hors d’oeurves, often including smoked or pickled fish, mushrooms, pimientos, and olives.
au gratin
sprinkled covering of crumbs and/or cheese which is baked until browned
au jus
served with the unthickened meat and juices
blanquette
veal, lamb, or chicken stew
boeuf
beef
bouquet garni
bouquet of herbs used to flavors soups and sauces
brochette
broiled on a skewer
cappucino
after dinner drink; mixture of expression coffee & hot milk
cassoulet
stew featuring dried means, sausages, and other meats
chantilly
containing whipped cream
chiffonade
finely shredded vegetables; also a french dressing
compote
stewed fruit
coq au vin
chicken with red wine sauce
coupe
ice cream served in a stemmed glass
creme fraiche
matured, thickened cream with a somewhat nutty flavor, but not a sour taste; fat content is about 30%
du jour
of the day
flame
flamed with a high proof alcohol and then served
florentine
served with spinach
franconia potatoes
pared potatoes that are roasted to a pleasing brown alongside an oven roasted meat
frittata
omelet topped or filled with a tasty filling
glace
fruits preserved by cooking in a sugar syrup and sometimes coating with sugar
Gre’cque
in the greek tradition of adding olive oil and cold rice
Julienne
match-like sticks of vegetables
lyonnaise
sauteed with onion
meuniere
flour-dipped fish, sauteed in butter and flavored with lemon and parsely
nicoise
contains tomatoes, onion, garlic, and olive oil, with anchovies, and capers sometimes being added to mimic the style of food in Nice, France
pilaf
browned rice or other cereal, often seasoned and sometimes combined with other ingredients such as pine nuts
ragout
meat, poultry, or beef stew with strong seasonings
risotto
dish containing rice
roulade
thin piece of boneless meat rolled with a ground meat filling and cooked
roux
paste of butter and flour used as the base for thicking soups, gravies, and some sauces
saute
cook quickly in a small amount of oil
semolina
finely milled flour from durum wheat – used for making pastas
vinagrette
oil and vinegar marinade or salad dressing seasoned with various herbs
allemande
veloute sauce with cream, egg yolk, and lemon juice
bearnaise
yellow sauce of egg yolk, vinegar, butter, onion, and spices
mechamel
white sauce of butter, flour, chicken stock, cream, and mushrooms
beaurre noir
brown butter sauce containing some vinegar, parsley, salt, and pepper
bordelaise
brown sauce with red wine and flavorings
creme
cream sauce
espanole
brown sauce with some tomato
hollandaise
yellow sauce of butter, lemon juice, and spices made by gently heating and thickening with egg yolk
italienne
brown sauce with tomatoes, mushrooms, ham, and seasoning
madere
brown sauce with madeiera wine
maitre d’ hotel
yellow sauce made with lemon juice, butter, parsley, salt, and pepper
marinara
tomato-based sauce
mornay
sauce made with thick cream, eggs, cheese, and seasonings
mousseline
blend of whipped cream and hollandaise sauce
newberg
yellow sauce containing egg, sherry, and cream
piquante
brown sauce with pickles and capers
Remoulade
mayonnaise with anchovies, pickles, capers, and herbs
tartare
mayonnaise with chopped green onions, chives, and sour pickles
veloute
white sauce made with chicken or veal stock