Question 1 Wrong

The French Revolution led to the popularization of restaurants. The

owners of the establishments placed signs (in French: carte) in front of the bistros
to inform what was sold on the day. To prevent the customer from having to return to
in front of the restaurant to remember, some establishments started to write the
paper options and keep them handy. After the industrial revolution, people exchanged the
home-cooked meals for the convenience of restaurants and thus a
gastronomic culture.

What popularized the use of the menu was:

Your answer
The French Revolution, which popularized restaurants and provided greater diffusion
of these.

The French revolution led to the popularization of restaurants. However,

It was the industrial revolution that brought significant changes in behavior.
Western diet. With that, people exchanged home-cooked meals for
attractiveness and practicality of restaurants, thus establishing a culture
gastronomic, which actually popularized the use of the menu rather than restaurants.

Question 2Correct

It is known that the menu must be suitable for the establishment, the occasion, and must
combine with the type of service offered. Therefore, they can be simple, complex,
refined, modest, rich and varied. According to the information presented in
in the table below, make the association of column A (types of menu) with column B
(characteristics of the menus).

COLUMN A COLUMN B

I. Commercial menu. One of the objectives is to achieve good results in physical activity.

II. Menu for events. 2. It may be separate from the food menu and contain a wine list.

III. Menu 3. The dishes should be written to showcase their best.

institutional. characteristics.

IV. School menu. 4. Must consider the pathophysiological and clinical conditions of each patient.

V. Hospital menu. 5. Must follow the guidelines of the School Nutrition Council (CAE).
 VI. Menu for athletes. 6. It can have themed menus or simply offer a variety of cocktails.

VII. Drinks menu. 7. Must follow the Worker Food Program (PAT).

Select the option that presents the correct association between the columns.

Your answer
I-3; II-6; III-7; IV-5; V-4; VI-1; VII-2.

Considering that the menu guides us and establishes a target audience,

the option where the commercial menu dishes must be considered correct
written to showcase their best characteristics. In the menu for events, it can
either themed menus or just offer a variety of cocktails. The menu
institutional that must follow the Worker Food Program (PAT). The
The school menu must follow the guidelines of the School Food Council (CAE). In
hospital menu should consider the physiopathological and clinical conditions of each
patient. The menu for athletes has as one of its objectives, achieving good
results in physical activity. And finally, the drink menu that may come separately from the
menu of foods and include a wine list.

Question 3 Correct

Resolution - RDC No. 360, OF DECEMBER 23, 2003 exempts bars and
restaurants, among others, of the obligation of nutritional labeling in their
products, however, there may be a state or municipal law that determines the disclosure
of nutritional information.

The conduct to be taken by a Food and Beverage manager who has a

establishment located in a Brazilian state with a state law that determines the
nutritional information disclosure is:

Your answer
follow the state law and the basis of RDC No. 360 of 2003 to carry out labeling
nutritional of the products.

The RDC nº 360 of 2003, although it is federal and covers the entire Brazilian territory, is not
sovereign as its application. In the existence of state or municipal laws of
mandatory nutritional labeling of products in certain
establishments, these must be adopted due to their specificity and based on
the criteria of RDC No. 360 of 2003. The legislations were made to be adopted.
In case of disagreement regarding its application, a lawyer specialized in law
the sanitary authority must be consulted in order to comply with a specific law. It is wrong to ignore it.
a state law and this implies facing penalties, such as fines for non-compliance with the
law.
Question 4 Incorrect

Tourism can be considered a great generator of jobs, income, and foreign exchange.
During a trip, it is common for people to want to experience the culture and food of
region. The menu, in this situation, plays a significant role.

In this context, it is correct to state:

In traditional restaurants, a wide menu with preparations is expected.

traditional and widely accepted, in order to attract the public.

II – In international restaurants, the menu features recognized preparations and

complex and sophisticated consecrated.

III – The use of regional foods in the menu is important only to contextualize the
tourism, not interfering with the quality and price of the dishes.

IV - Tourist restaurants located in coastal regions usually present in

menu a wide variety of fish and seafood.

Is it correct what is stated in:

Your answer
Statements I, II, III, and IV are correct.

Statements I and IV are correct. In international restaurants, the menu presents

recognized and established preparations - from the simplest to the most
sophisticated. The use of regional foods ensures fresh foods, of increased
nutritional value, lower cost and also provides the direct purchase from local producers.

Question 5 Correct

The sector of organizing the purchase and supply of the Food establishment
Beverages will be responsible for all raw material purchases. For the planning of
For efficient purchasing and supply, some tools are used that assist.
in daily tasks and help to better organize the establishment.

The ideal tool to have only what is necessary and always work with products.
fresh, avoiding interferences in the quality of the inputs and consequently in
the result of the dishes is:

Your answer
organize the stock to avoid waste and to turn over as quickly as possible.

When looking for the best prices to acquire more products offered in the market
To profit, the goal is not to have just what is necessary and neither to work with products.
fresh. In addition, depending on the perishability of the product, the supposed profit may even
being lost; working with a stock full of products is not advisable even if you
prioritize 'first in, first out', as it may interfere with control of
quality and profit of the establishment; organize the stock so that there are no
waste and that spins as fast as possible is the ideal tool to have only the
It is necessary to always work with fresh products, avoiding interference in
quality of the ingredients and consequently in the result of the dishes; organize the
receiving goods and setting schedules for product pickup is not a
ideal tool to assist in this case; to know only which are the most
It's no use using them; it's necessary to know the required amount and the available space.
regardless of being more profitable.

Question 2 Correct

When preparing the school menu, the nutritionist must pay attention to the regulations of
School Feeding Council (CAE) and the National School Feeding Program
School (PNAE)

One of the guidelines of the PNAE pertains to a healthy and adequate diet.

Considering this information and the importance of school meals for the
growth and development of children, read the statements below:

I - Because it is institutional, the school menu does not need to respect culture, tradition and
attend to specific needs.

II - The school menu, like other types of menus, must be planned

considering structure for preparation and cost.

III - The use of ultra-processed foods is recommended in school menus because

they offer a high caloric value.

IV - The school menu must respect the seasonality of the ingredients and the acceptability.
of your target audience.

Based on these statements, it is correct to affirm that:

Your answer
Only statements II and IV are correct.

Statements II and IV are correct. It is a guideline of the PNAE to use varied foods,
insurance, that respect culture, traditions, and healthy eating habits,
contributing to the growth and development of students and to the improvement of
school performance.
Question 3 Correct

To plan a menu, it is necessary that some criteria are established.

initially allow analyzing factors such as the type of service to be provided and
also offer a variety of combinations between the dishes that provide harmony to
kitchen team and style and aesthetics that please the clientele.

Considering the context, evaluate the following statements:

I. For menu planning, it is essential to understand who the target audience is.
attended.

II. For menu planning, it is necessary to determine sales and revenue.

expected.

III. For menu planning, it is necessary to conduct market analysis and

competition.

IV. For menu planning, it is necessary to consider the seasonality of

products versus preparation costs.

Now, mark the alternative that presents the correct option:

Your response
Statements I, II, III, and IV are correct.

For menu planning, it is essential to understand who the target audience is to be

attended, determine the expected sales and billing, conduct the market analysis and
competition and it is also necessary to think about the seasonality of
products versus preparation costs.

Question 5 Correct

In the planning of the menus to be distributed to a clientele, it is necessary to have

attention to the organization of the layout and basic requirements to be considered,
according to the target audience that is intended to be served and types of dishes to be served.
It is also necessary for the information to always be up to date and allow for
appreciation of dishes that are called "flagship dishes" of the establishment.

Select the correct alternative that encompasses all the items that must be considered.
during the preparation of the menu layout.

Your answer
The layout must have colors, illustrations, font type, and size that are appropriate for the audience.
the environment.

correct alternative. Layout must include: colors, illustrations, type and size of font
suitable for the environment.

Question 1Correct

In Brazil, the economy has been undergoing changes that have caused the units of
food and nutrition (UANs), with the aim of ensuring their permanence in the market
increasingly competitive, they started to compete for space not only through their
products, as well as the quality of their services. The UANs must show their
differentiator in the market, systematically and standardized, meals of
nutritional and sanitary quality.

DE SOUZA, L.V.; MARSI, T.C DE O. Importance of the technical sheet in UANs:

production and costs of preparations/meals. J Health Sci Inst., São Paulo, v.33, n. 3, p.
248 – 253, 2015.

Regarding product quality assurance and the use of Technical Sheets

of Preparation, in a UAN, complete the blanks of the following sentence:

The most efficient way for the ____________ and quality control is the ____________
the Technical Preparation Sheets (FTP). The sheets are resources used to ensure
that the same preparation is provided with the same quality and characteristics
____________, regardless of who prepared it.

Mark the option that correctly completes the blanks:

Your answer
standardization - elaboration - sensorial.

In order to ensure the quality of a product, the standardization of the process is necessary.
production, through the preparation of Technical Data Sheets, thus ensuring the same
quality and sensory characteristics of the product.

Question 2 Wrong

According to Gargantini (2017), the standards that establish the time and temperature standard
They constantly change due to the emergence of new cooking techniques and equipment.
with modern technologies, however, some norms regarding must still be respected
maintenance of the temperature of food that is exposed for consumption, such as it is the
case of the 'buffets'.

Available at: . Accessed on: August 3, 2018.

In this context, complete the following blanks:

Hot foods should be stored in ____________, as a rule in

double boiler, for up to 6 hours, on the other hand, cold prepared foods must
constantly at a temperature of ____________ to ____________, being able to
be exposed for 4 and 2 hours, respectively. Raw foods must be at a
temperature not exceeding ____________ and should not stay in them for more than 2 hours
conditions.

Mark the option that correctly fills in the blanks:

Your answer
65ºC / 10ºC / 21ºC / 10ºC.

Hot foods should be kept at 60ºC, usually in a water bath,

for up to 6 hours, on the other hand, the foods with cold preparation must be
constantly at a temperature of 10ºC to 21ºC, being able to be exposed for 4 and 2
hours, respectively. Raw foods must be at a temperature not exceeding
at 5ºC and should not remain under these conditions for more than 2 hours.

Question 3 Correct

The commercial menu presents many differences compared to the institutional one, as it is the
list of products sold by a establishment and, therefore, does not take into
main consideration the cost of the dish, but the preferences of the audience that one desires
reach.

In this context, fill in the blanks below:

For the preparation of this type of menu, we must consider the ____________, both
to analyze the dishes that will be offered, such as the material used for printing the
menu material, the instrument through which the dishes will be displayed to the customer.
Aiming to attract attention and be ____________ pleasant should use
letters ____________ and attractive colors, as the menu will often be the portrait of
establishment and must show this commitment and respect for the customer.

Select the option that correctly fills in the blanks:

Your answer
market trends / aesthetically / averages.

For the creation of this type of menu, we must consider market trends,
both to analyze the dishes that will be offered and the material used for
printing of the menu material, the instrument by which the dishes will be demonstrated
for the customer. Aiming to catch attention and be aesthetically pleasing, it should use
medium letters and attractive colors, as the menu will often be the portrait of
establishment and must show the commitment and respect it has for the customer

Question 4 Correct

Foodborne illnesses (FBIs) can have, basically, two origins:

chemical and microbiological or parasitic. Chemical substances can appear from
natural mode in food or resulting from intentional or accidental incorporation, in
any stage of the food chain, from substances harmful to health.

GERMANO, P. M. L.; GERMANO, M.I.S. Hygiene and sanitary surveillance of food:

quality of raw materials, foodborne illnesses, training of
human resources. 4th ed. Barueri, SP: Manole, 2011.

Therefore, in the preparation of a menu, it is necessary to ensure both safety

nutritional as well as food-related aspects of the diner, to prevent food contamination
in a food and nutrition unit, ensuring the individual's health.

Considering the context, evaluate the following statements:

I. The Manual of Good Practices (MBP) and the Standard Operating Procedure are
instruments that help to prevent food contamination.

The control of the temperature of equipment and food is important to avoid

the contamination of food.

III. To ensure food safety and prevent contamination, it is necessary to avoid that
frozen foods are mixed with those that should be refrigerated or stored in
ambient temperature.

IV. The use of personal protective equipment, such as disposable caps, gloves and
safety shoes must be worn by all employees of a unit
of food and nutrition.

Is it correct what is stated in:

Your answer
Statements I, II, III, and IV are correct.

The MBP and the POPs are instruments that assist in food security as they contain
standardization rules for food preparation and methods to recognize if the
ingredients used may pose some risk to the health of the diner. One of these
tools described in the manual, are the control of the temperature of food and the
equipment, for example, if you keep a prepared food at 60ºC, in a water bath-
Maria, for up to 6 hours, this food is considered safe, free from contaminants.
Another method described in the MPB is to avoid cross-contamination of food, as
raw foods can contaminate cooked foods and vice versa. Another rule is the
the issue of using personal protective equipment (PPE) beyond preventing
contaminations to food, they also protect employees regarding
work accidents, making it mandatory for all unit employees to use.

Question 5 Wrong

The Technical Preparation Sheets (FTP) are management support tools.

operational, with which the cost assessment, preparation, and calculation of
nutritional value of products. With it, it is also possible to calculate data such as: consumption
per capita, correction factor (FC) and cooking (FCy), centesimal composition in macro and
micronutrients, yield and the number of servings. In the FTPs, they are specified
ingredients, types of equipment, steps and processing time.

AKUTSU, R de C., et al. The technical preparation sheet as a quality instrument

in meal production. Rev. Nutr., Campinas, v. 18, n.2, p. 277-279, 2005.

Based on the use of Technical Preparation Sheets and the role of the nutritionist in
a Food and Nutrition Unit, evaluate the following assertions and the relationship
proposal among them.

I. Besides waste control, it is known that FTP helps the nutritionist in their
daily action, promoting the improvement of nutritional status, and consequently,
people's health through nutrition, regardless of the area or workplace
of this professional.

BECAUSE

The nutritionist is responsible for planning, organizing, directing, supervising, and

evaluate the Food and Nutrition Unit, which includes planning of
diverse menus, including the variety of existing foods, considering the
customer preferences, the nutritional and sensory characteristics of foods.

Regarding these assertions, mark the correct alternative.

Your answer
Assertion I is a false statement, and II is a true statement.

Both statements are correct and II is a justification for I. There is a causality.

among the proposals. In addition to ensuring the quality of the final product, through
control of the entire process, which involves everything from planning to execution of
product, the nutritionist also has the role of ensuring nutritional status and health
two diners, prioritizing customer preferences, cultural issues and
environmental conditions of the region and the available foods.

Question 1 Correct

The Good Nutritional Practices (GNP) are a set of measures to be adopted to

to ensure the nutritional adequacy of meals and food products to
needs of the population they are intended for. This is because the Technical Forms of
Preparation (FTP) should promote the appropriate intake of fat, sugar, and sodium that
they are the nutrients consumed in greater imbalance during large meals.

Available at: . Accessed on: July 27, 2018.

In this context, complete the following blanks:

The Technical Preparation Sheet (TPS) does not have a specific model, however,
there are data that are considered main: Ingredients, Mode of Preparation,
____________, Temperature and preparation time, Quality and quantity per capita of
ingredients
Nutritional Composition, Cost of Preparation and Portion.

Select the option that correctly fills in the blanks.

Your answer
Types of utensils used - Correction Factor - Cooking Index.

The Technical Preparation Sheet (TPS) does not have a specific model, however,
existem dados que são considerados principais: Ingredientes, Modo de Preparo,Tipos
of utensils used, Temperature and preparation time, Quality and quantity per
ingredient amount, Correction Factor and Cooking Index, Yield and Number
of Portions, Nutritional Composition, Cost of Preparation and of the Portion.
Question 2 Correct

Cost control is an extremely important task within establishments.

commercial, mainly by those who produce food products. The calculation
of menus, number of diners, purchase request and quality assessment
The suppliers are part of this control.

ETO, Tatiana Cristina Teixeira. Menu Planning. Londrina: Publisher and

Educational Distributor S.A. 2018.

In this regard, complete the gaps in the following sentence:

Without knowledge of the ____________ of a preparation, it is impossible to determine the

____________ of a recipe. To calculate it, just ____________ the yield of the
preparation by ____________.

Now, choose the option that correctly fills in the blanks:

Your answer
rendimento

Without knowledge of the yield of a preparation, it is impossible to determine the

number of servings of a recipe. To calculate it, just divide the yield of the
preparation by portion weight.

Question 3 Correct

In companies and establishments that produce food products, there is a great

importance and concern in maintaining the standard of the produced product. For this, the
The use of technical preparation sheets (TPS) allows for the consideration of all
essential points to be considered, as this is an instrument
managerial for the food establishment.

ETO, Tatiana Cristina Teixeira. Menu Planning. Londrina: Publisher and

Educational Distributor S/A., 2018.

On this subject, analyze the following assertions:

I. There is no standard FTP model, as each establishment must adopt
a technical sheet that brings the specific necessary information to it.

II. The calculation of the correction factor and cooking are part of the steps for the preparation of
FTP.

III. The FTP must be prepared in mutual agreement between the chefs and the
nutritionist. Other departments and professionals are not necessary in your
drafting.

IV. The maintenance of the standard is carried out with the correct execution of the FTP, and through the
handler training.

Now, mark the option that presents the correct answer:

Your answer
Only statements I, II, and IV are correct.

There is no standard FTP model, since each establishment must adopt one.
technical sheet that brings the necessary specific information to it. However, some
data such as the calculation of the correction factor and cooking are part of the stages for the
preparation of FTP. The preparation of the technical sheet needs to be done in common
agreement among all parties involved, since it is a document from a managerial point of view
the fiscal. The maintenance of the meal standard is carried out not only with the execution
correct of FTP, but also through the training of handlers for correct
execution of preparation techniques.

Question 4Correct

The failures resulting from incorrect estimates can lead to problems.

operational in the Food and Nutrition Unit, such as an increase in costs,
waste with leftovers of prepared food, overpriced procurement.

Available em: The provided text is a URL and cannot be translated.

[Link]. Accessed on July 27, 2018.

In this context, associate the food indicators (Column A) with their respective
concepts (Column B).

Column A Column B

I. Per Capita. A. It is the amount of food prepared, ready for consumption for one person.

II. B. It is the quantity of raw and clean food sufficient for one person.
 Composition

nutritional.

C. It is the determination of Caloric Value, of macros (carbohydrates, proteins, and fats)

III. Portion.
minerals) and fibers from a recipe.

Select the alternative that presents the correct association between the columns.

Your answer
B

[Link] Capita: (B) It is the amount of clean, raw food sufficient for one person.
II. Nutritional composition: (C) It is the determination of the Caloric Value, of the macros
(carbohydrates, proteins, and fats), micronutrients (vitamins and minerals), and fibers of
a recipe. III. Serving: (A) It is the amount of food prepared, ready for consumption.
for one person.

Question 5 Correct

Quality judgments are incomplete when few dimensions are used and
when decisions about each dimension are made based on partial evidence. The
the best strategy in quality assessment is to select appropriate indicators that
representing the three dimensions: structure, process, and results, what contributes to
identify quality failures and propose appropriate actions at each stage of the service
borrowed.

WENDISCH, C. Evaluation of the Quality of Food and Nutrition Units

(UAN) Hospital: construction of an instrument. Dissertation (Master's) - School
National School of Public Health Sergio Arouca, Rio de Janeiro, 2010.

For the development of process standardization, it is recommended to use the

following steps:

1. Communicate the standard.

2. Establish adherence to the standard.

3. Define the standard.

4. Promote the continuous improvement of the standard.

Select the option that represents the correct order of the Steps for Development of
Standardization of Processes.

Your answer
3 - 1 - 2 - 4.

Standardization is used to control, predict, and minimize errors and deviations. Four
these are the steps for the development of process standardization. 3. Define the
1. Communicate the standard, 2. Establish adherence to the standard, 4. Provide the
continuous improvement of the standard.

Question 1Correct

The selection of a supplier is just as important as monitoring them.

performance, to verify the results that are expected, thus enabling the
identification of your non-conformities for possible corrections.

BRITO, A.P. Identification of criteria for evaluating suppliers of goods

Food: a case study of the RU of UFRN. Graduation Thesis.
Undergraduate Course in Nutrition at the Federal University of Rio Grande do Norte,
NATAL-RN, 2016.

In this context, analyze the following sentences:

I. The request to the supplier may be monthly, bi-weekly, or weekly, with delivery
unique or separate, depending on the specifics of each establishment such as
storage space, volume purchasing capacity, minimum billing
established by the supplier, among others.

II. Payment to suppliers is one of the main cash outflow items in a

cash flow.

III. The extended term is important for cash flow, as it delays the outflow of
company money.

Select the alternative that presents the correct answer.

Your answer
Statements I, II, and III are correct.

[Link], the request to the supplier can be monthly, biweekly, or weekly, with
single or separate delivery, depending on the specifics of each establishment
as storage space, purchasing power in volume, revenue
minimum established by the supplier, among others. [Link], the payment to the
suppliers are one of the main items of cash outflow in a cash flow.
CORRECT, the extended deadline is important for cash flow, as it delays the outflow of
company money.

Question 2Correct

The reorder point is the moment when an order should be placed with the supplier, to
avoid product shortage. The reorder point occurs when the stock level is equal to
sum of minimum stock with the acquisition consumption.

ETO, T.C.T. Menu Planning. Purchasing Management II. Londrina:

Educational Publisher and Distributor S.A., 2018.

Consider the following data:

wheat flour

Daily use: 22 kg.

Emergency delivery time: 3 days.

Normal delivery time: 7 days.

Knowing that "Reorder point = minimum stock + acquisition consumption", the reorder point
the request in this case is for

Your answer
220 kg.

The correct alternative is 220 kg. Just apply the formula to obtain the result:
Reorder point = minimum stock + acquisition consumption Reorder point = (lead time
(emergency delivery x average daily consumption) + (delivery time x average consumption)
Acquisition Consumption 7x22 = 154 kg
66 + 154 = 220 kg

Question 3 Correct

Your menu is what drives business to your door, so you need to make sure
of processes to manage costs and plan to have an appropriate price. But
how to do this?
Available at: . Accessed on: September 9, 2018.

In this context, analyze the following statements.

I. The most common form of payment in the A&B sector is the so-called
"plastic money" which are credit and/or debit cards.

One of the disadvantages of receiving payments via card is the fact that one has to bear the costs of
rental costs of the "mini machine".

III. Administrative fee is a percentage fee charged on the sale value

charged by debit or credit. This fee varies among card acquirers.
(flag).

Select the option that presents the correct answer.

Your answer
Only II and III are correct.

I. Incorrect, the second most common method of receiving in the A&B sector is the
called 'plastic money' which are credit and/or debit cards. The first
the method is still money. II. Correct, one of the disadvantages of receiving via
the card is about having to bear the costs of renting the 'machine'. Besides this
There are still costs with the administrative fee and the waiting time for receipt.
Correct, the management fee is a percentage fee charged on the sale amount.
charged to debit or credit. This fee varies among card acquirers.
(flag).

Question 4 Correct

José, manager of the A&B service of a commercial restaurant in downtown São Paulo,
received 10 kg of Alcatra for R$200.00. In stock, there were 3 kg which corresponded to R$
63.00, José needs to complete the Inventory Form with the information of the average cost.

Average Cost: AC = (VC + FC) / Q.

Select the option that correctly indicates the average cost of this product.

Your answer
R$ 20.23
The correct alternative is R$ 20.23. Just apply the formula to obtain the average cost:
average cost
incoming; EN: new stock (incoming quantity + balance quantity). CM = (200
(+ 63)/(10 + 3) = 263/13 = R$ 20.23.

Question 5 Wrong

The production, transformation, distribution, and consumption of food are conditions

necessary for human health and prosperity. During the production of meals for
collectivities involves a series of processes that encompass everything from selection and the
conditioning of raw materials until the preparation of the finished product.

In this sense, the classification and registration of products

Your answer
consist of the disposal of products, which aims to establish the standards and the
technical specifications, so that the language is different in all areas of
restaurants involved in the system (inventory, production, and purchasing), avoiding
dubious interpretations or terminology and, at the same time, provide information for
reduce shopping.

The classification and registration of products consist of the registration of products, which
Aims to establish the standards and technical specifications, so that
the language should be the same in all areas of the restaurant involved in the system
(inventory, production, and purchases), avoiding interpretations or dubious terminology and, when
at the same time, provide information for the completion of purchases.