Meal Management Exam 1 – Flashcards
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What is meal management?
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includes all decision making & handwork that meals entail.
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What are the 4 Basic Goals of Meal Management?
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Nutrition, Food Preparation, Time/Money Management, Creativity
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What does meal management revolve around?
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Who the meal is being made for, as well as their goals & values
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What are the 6 functions in Meal Management?
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Planning, Organizing, Delegating, Implementing, Controlling, Evaluation
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What is the meal manager, and what are her responsibilities? (8)
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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.
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What should the meal manager base her choices and decisions on? (4)
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Cost, time required for prep, palatability, limits of human & nonhuman resources
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What are nonhuman resources?
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Money (and the things it can buy), mechanical energy, equipment, developed/free resources, hired help.
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What are human resources?
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Time, human energy, knowledge, skills, creative abilities
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What are Goals?
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Wants. nutrition, food prep, time/energy management, creativity
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What are values?
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Learned. Good health, social, cultural, resource management, creativity, education
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How do values effect meals?
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Effect the manner in which the food is planned for, prepared, served, and consumed.
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What are the consumer messages of MyPlate?
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Balancing calories, foods to increase, foods to reduce.
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What are some ways to balance your calories?
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by eating less, avoiding oversized portions, and eating until satisfied - NOT FULL
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What foods should you limit/ reduce?
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Foods with high sodium levels, added sugars, and refined grains.
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What foods should you increase?
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Nutrient dense/rich foods. Whole grains, fruits, vegetables, lean meats.
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What are the daily amount recommendations for fruits, vegetables, grains, proteins, and dairy?
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2 cups fruit, 2.5 cups vegetables, 6 oz grains, 3 cups dairy, 5.5 oz protein
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What factors affect a family's food budget? (7)
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family composition, family income, region/residence, food preferences, meal manager as a wage earner, skills/abilities of meal manager, and goals/values of family.
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What are the 4 different types of food shoppers?
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Careful, Money/Time Conscious, Satisfaction, Other
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What are the characteristics of a Careful Shopper?
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has a budget, makes a grocery list, takes advantage of specials/sales, compares prices, reads labels
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What are the characteristics of a Money/Time Conscious Shopper?
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has a budget, cost determines what is purchased, maximizes the dollar and use of time.
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what are the characteristics of a Satisfaction Shopper?
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Quality/sensory more important than price, like shopping, food prep, and eating.
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What are the 4 Food Cost Plans?
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Thrifty, Low-Cost, Moderate, Liberal
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What is the Thrifty Plan?
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food stamps. little meat, little produce, homemade products, lots of startches
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What is the Low-Cost Plan?
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30% more money than thrifty plan. Larger amounts of most foods - no potatoes. more bread/cereal
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What is the Moderate Plan?
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25% more money than low-cost plan. More meats, fruits, and veggies. more choices.
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What is the Liberal Plan?
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20% more money than moderate plan. Expensive foods - less efficient use of money/time
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What are the key factors influencing time plans? (5)
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Family size & age of members, food preferences, available equipment/efficient kitchen set up, knowledge/skills, food budget
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What are some alternatives to the use of time? (5)
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money, knowledge, skills, abilities, time itself.
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What are 4 reasons to develop skill in timing?
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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
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What are the 5 key factors to menu planning?
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the occasion, people being served, resources required, nutritive value, food selection components
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What are the components of food selection? (7)
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flavor, aroma, taste,texture, temperature, visual, and auditory senses
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What are the 4 basic tastes?
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Sweet, Salty, Sour, Bitter
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What are 8 Rules to remember when planning a menu?
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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
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A la
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in the style of
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antipasto
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Italian hors d'oeurves, often including smoked or pickled fish, mushrooms, pimientos, and olives.
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au gratin
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sprinkled covering of crumbs and/or cheese which is baked until browned
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au jus
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served with the unthickened meat and juices
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blanquette
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veal, lamb, or chicken stew
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boeuf
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beef
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bouquet garni
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bouquet of herbs used to flavors soups and sauces
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brochette
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broiled on a skewer
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cappucino
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after dinner drink; mixture of expression coffee & hot milk
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cassoulet
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stew featuring dried means, sausages, and other meats
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chantilly
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containing whipped cream
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chiffonade
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finely shredded vegetables; also a french dressing
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compote
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stewed fruit
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coq au vin
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chicken with red wine sauce
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coupe
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ice cream served in a stemmed glass
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creme fraiche
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matured, thickened cream with a somewhat nutty flavor, but not a sour taste; fat content is about 30%
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du jour
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of the day
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flame
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flamed with a high proof alcohol and then served
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florentine
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served with spinach
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franconia potatoes
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pared potatoes that are roasted to a pleasing brown alongside an oven roasted meat
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frittata
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omelet topped or filled with a tasty filling
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glace
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fruits preserved by cooking in a sugar syrup and sometimes coating with sugar
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Gre'cque
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in the greek tradition of adding olive oil and cold rice
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Julienne
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match-like sticks of vegetables
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lyonnaise
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sauteed with onion
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meuniere
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flour-dipped fish, sauteed in butter and flavored with lemon and parsely
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nicoise
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contains tomatoes, onion, garlic, and olive oil, with anchovies, and capers sometimes being added to mimic the style of food in Nice, France
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pilaf
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browned rice or other cereal, often seasoned and sometimes combined with other ingredients such as pine nuts
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ragout
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meat, poultry, or beef stew with strong seasonings
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risotto
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dish containing rice
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roulade
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thin piece of boneless meat rolled with a ground meat filling and cooked
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roux
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paste of butter and flour used as the base for thicking soups, gravies, and some sauces
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saute
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cook quickly in a small amount of oil
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semolina
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finely milled flour from durum wheat - used for making pastas
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vinagrette
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oil and vinegar marinade or salad dressing seasoned with various herbs
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allemande
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veloute sauce with cream, egg yolk, and lemon juice
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bearnaise
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yellow sauce of egg yolk, vinegar, butter, onion, and spices
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mechamel
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white sauce of butter, flour, chicken stock, cream, and mushrooms
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beaurre noir
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brown butter sauce containing some vinegar, parsley, salt, and pepper
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bordelaise
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brown sauce with red wine and flavorings
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creme
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cream sauce
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espanole
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brown sauce with some tomato
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hollandaise
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yellow sauce of butter, lemon juice, and spices made by gently heating and thickening with egg yolk
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italienne
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brown sauce with tomatoes, mushrooms, ham, and seasoning
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madere
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brown sauce with madeiera wine
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maitre d' hotel
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yellow sauce made with lemon juice, butter, parsley, salt, and pepper
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marinara
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tomato-based sauce
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mornay
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sauce made with thick cream, eggs, cheese, and seasonings
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mousseline
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blend of whipped cream and hollandaise sauce
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newberg
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yellow sauce containing egg, sherry, and cream
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piquante
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brown sauce with pickles and capers
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Remoulade
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mayonnaise with anchovies, pickles, capers, and herbs
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tartare
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mayonnaise with chopped green onions, chives, and sour pickles
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veloute
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white sauce made with chicken or veal stock
