Title: Unit 3 Glossary
Course: WVA 106 Local Food in Institutions > Section: WVA 106 Local Food in Institutions

Unit 3 Glossary

Terms

Term | Definitions
Cycle Menu | A set of scheduled, rotating menu items designed
Fixed Menu | A static or set and consistent menu with minimal changes
Menu | Listing of food and beverage offerings served in commercial and non commercial foodservice operations
Menu Mix | Sales term that associates the menu item in relation to the specific number of menu items sold
Nutritional Balance | In menu planning, identification and the use of basic food groups on menus
Seasonal Menu | Menu based on foods grown in the bio-region or eco-region in which it served at the time it is available, without use of greenhouse gases
Standard Recipe | Used in many commercial and non commercial food service operations, this is a detailed formula for producing a consistent food product that can be duplicated in mass or manufactured. Specified inf ...
Truth in Menu | Laws that protect the general public from false menu claims while protecting public health