REVIEW QUIZ PART 1
- Define macro and micro parts of a ratio.
Macro part of a ratio is the measure of nutrients that are needed by the body in large quantities. Macro ratio consists of macronutrients such as proteins, carbohydrates, and fats. Macronutrients are mainly utilized for production of energy, and they only provide three ratio values, thus they have limited usefulness. Macro ratios are measured and eaten on grams, since the body needs them in large quantities. Micro ratio, on the other hand, are the nutrients that the body needs in small quantities. Micronutrients include vitamins, minerals such as calcium, zinc, and iron. Micronutrients are measured in micrograms, milligrams or international units because they are needed in small amounts (Kelly et al., 2019). Micronutrients ratios do not yield energy but have essential nutrients needed by the human body.
- Compare labor cost percentage in corporate and chef-run restaurants.
Labor cost percentage is the measure of total labor cost such as wages, benefits, or allowances paid to employees as a proportion of gross expenditures. Most restaurants strive to maintain the labor costs between 20% and 30% of the gross income. However, corporate restaurants will most likely have a higher labor cost percentage as compared to chef-run restaurants because they employ more staff. The labor percentage in corporate restaurants is higher because they provide higher level of services. Again, most corporate restaurants operate for longer hours than chef-run restaurants, thus the labor costs are most likely to be higher.
- Write 4 methods to reduce sodium in ratios.
Sodium in ratios can be reduced by using garlic, citrus juices, vinegar, and herbs in place of salt. One can also reduce sodium in ratios by incorporating foods with more potassium like potatoes, tomatoes, greens, white beans, cantaloupe, non-fat yoghurt, oranges, or bananas. Potassium helps reduce the adverse effects of excess sodium and helps lower blood pressure (Drewnowski et al., 2012). Sodium can also be reduced by grilling, roasting, sautéing, searing, and braising foods to bring out their natural flavors; thus reducing the amount of salt that needs to be added. Sodium can also be reduced in ratios by controlling the portion sizes through cutting down calories.
- List the most delicate steps in making chocolate mousse.
Chocolate mousse is made through a few pastry techniques. The first step involves melting the chocolate in a microwave until it is melted, shiny, and smooth. The next step is emulsification of chocolate and water. Since water and chocolate do not mix together, this step could be delicate because water can make the chocolate to seize up. Therefore, one needs to be careful when preparing the water and chocolate emulsion. The third step entails making a basic meringue by whipping egg whites with a little sugar. The step is delicate too because one can over whip the egg whites, which will make it too dry. The next step is whipping the cream, which should be cold so that it can thicken. The fifth step involves folding in the meringue. One should be gentle and slow when folding to avoid losing air. The final step is folding in the whipped cream using the same procedure as in step five.
- Write the best first steps to keep a restaurant green.
One can adapt various strategies to keep a restaurant green like reducing food waste through using a digital inventory management tool like BevSpot software to track inventory expiry. One can also keep a restaurant green through recycling materials, reusing containers, and reducing waste. Using organic food products can also help maintain the ecosystems and support agriculture for future generations. Restaurants can also go green through growing their own food in restaurant gardens and farms. Composting the restaurant’s waste is also another strategy to ensure environmental conservation. Restaurants with gardens are a natural fit for going hyperlocal and compositing food waste.
References
Drewnowski, A., Maillot, M., & Rehm, C. (2012). Reducing the sodium-potassium ratio in the US diet: a challenge for public health. The American journal of clinical nutrition, 96(2), 439-444.
Kelly, O. J., Gilman, J. C., & Ilich, J. Z. (2019). Utilizing dietary nutrient ratios in nutritional research: Expanding the concept of nutrient ratios to macronutrients. Nutrients, 11(2), 282.