DET117 Test 1 Study Guide FMS Ch.

1,2,3

Chapter 1
1. What does Culture Change in reference to dining refer to? (Look over
terminology and steps to implement change )
2. Be familiar with facility service options: tray-line, buffet style, Table side-in
Dining, Room service, restaurant style, room service. In what type of facility
are these style most often used?

3. What are the different types of selective menus: pre-select, table side select,
spoken, restaurant variation, cafeteria, and buffet?
4. Be familiar with Service options: Trayline, Pantry service, Room service, Table-
side in dining room, buffet, Restaurant style, Cafeteria, Kiosk/C-store, satellite
foodservice.

5. What is a menu cycle?

6. Look over Food Substitution Chart :Figure 1.11

7. What is the difference between centralized and decentralized meal service?

Give an example of each. Know the term rethermalize.
8. What is the difference between a selective and non-selective menu

9. Review Service Concerns and issues (i.e. Maximum hours between dinner and
breakfast required by law).
Be familiar with all Glossary/ key words

Chapter 2
1. What is the protocol for substituting an item on a tray? Give an example of
an item, and what you would use as a substitute.
2. Review management considerations when planning a menu
3. When several patients complain about a particular item? What should the
CDM do?

4. How can room service cut down on food costs?

5. Name a Nutritional Guide or Standard for Menu planning

6. When planning a menu list: management considerations, budget

considerations and cultural considerations
7. What does the term write-in refer to on a selective me

8. Be familiar with chart Cultural Influences on Food Intake figure 2.3 an

9. Be familiar with all Glossary/ key words
 DET117 Test 1 Study Guide FMS Ch. 1,2,3

Chapter 3
What is a standardized recipe?
What does scaling a recipe refer to? Know how to adjust the yield of recipe up or
down using a conversion factor.
Calculate portion costs. Example: What would be the cost of a single brownie
cut from a hotel pan into 24 pieces, if the food cost was $18.00 to make the entire
pan?

What does the number on disher equivalent to?

What is the equivalent measurement of 4 Tablespoons? _____ cups. How
many_______ Tablespoons in 1 cup. How many cups is 12 tablespoons?

What is AP and EP? Yield percentage?

Know why portion control is critical. Why are some ingredients weighed versus
measured with a disher or cup?

Be familiar with all Glossary/ key words