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Menu Planning
Quiz
1. The Food Guide Pyramid should not be used to plan meals.
A. True
B. False
2. Meals should be planned to have a variety of shapes, textures,
colors, flavors and temperatures.
A. True
B. False
3. Storing dry goods (flour, cornmeal) in air-tight containers
prolongs their shelf life.
A. True
B. False
4. Vitamins and minerals are macronutrients.
A. True
B. False
5. Balance, variety and moderation are important menu planning
concepts.
A. True
B. False
Score =
Correct answers:
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