Chapter 2

1. List one reason why nutrition should be consid- ered in the menu-planning process.
2. What is a captive market, and why is nutrition an important consideration for a captive market?
3. How many calories per gram are provided by carbohydrates, lipids, proteins, and alcohol?
4. What is the difference between HDL and LDL? How does consumption of each type of fat impact the levels of HDL and LDL?
5. What is a complete protein, and how does one eat complete protein from only plant products?
6. Name three vitamins and minerals that are con- cerns for modern American diets.
7. What does fiber do, and what foods are significant sources of fiber?
8. List the common categories of food allergies.
9. Write a common menu phrasing for a warning about eating undercooked, potentially hazardous food.
10. List three guidelines for creating a healthy menu option for the general public.
11. Create a three-course menu (one option for each course) that qualifies as healthy and nutritious for the general public.
12. Select one of the specialized diets common among Americans. Describe the principles of that diet and create a three-course menu that meets the needs of those dieters.

Chapter 3

1. What are the four approaches to menu pricing described in this chapter that impact menu headings?
2. For what variables are variety and balance most relevant?
3. Under what circumstances might a business use the same ingredient (other than basic pantry sta- ples) in multiple dishes? (List two possibilities.)
4. List three headings into which breakfast entrees might be subdivided.
5. List five common headings used for a lunch or dinner menu.
6. How do menu headings differ from a breakfast menu to a lunch menu?
7. How does a menu impact work flow in the kitchen? What can a menu planner do to prevent kitchen bottlenecks?
8. List two examples of ways in which a menu plan- ner can control food cost through product utiliza- tion (i.e., use of scraps other than throwing them in the trash).

Chapter 4

1. List two commonalities between traditional menus and other menus.
2. What characteristics should food on a take-out menu have?
3. When do many hotels begin taking orders for room service breakfast?
4. What is a cycle menu?
5. What two factors impact how often a cycle menu repeats?
6. List an example of a type of food in a restaurant that might be offered on a cycle.
7. How might a menu planner help guests avoid pal- ate fatigue during a lengthy banquet?
8. As guests at a banquet must all be served the same course before any table moves to the next course, what style of service other than American service is often used at banquets?
9. How do catering menus differ from other types of menus?
10. What course is often listed on a catering menu but not on most other menus?
11. List five beverages commonly offered on a brunch menu.
12. List three kinds of foods typically served at afternoon tea.
13. What qualities should food on a lounge menu possess?
14. What function does a childrens menu often serve other than providing a list of food and beverage choices?

Chapter 5

1. List four variables that may provide variety and balance to a wine list.
2. List four bits of information that are normally included in the name of a New World wine.
3. What is a bin number, and why is it used?
4. What is the standard portion size for one drink of each for wine, beer, and 80-proof liquor?
5. List four different types of beer styles.
6. In an ethnic restaurant that serves beer, list the two countries from which at a minimum the beer options should be sourced.
7. How do cocktail menu descriptions differ from descriptions of other menu items?
8. If a menu planner does not list liquor drinks under a single heading of Cocktails or Liquor, how might these drinks be categorized? List five possi- ble headings.
9. 9. List five categories of nonalcoholic beverages that might be found on a restaurant menu.
10. 10. List one way that a menu planner or server can safely increase beverage revenue.