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. 2018 Sep 27;7(10):158. doi: 10.3390/foods7100158

Table 1.

Simple and complex menu item descriptions from McCall & Lynn’s (2008) study [12].

Filet Mignon
Low Complexity
10 oz. grilled, mushroom sauce, and served with a choice of potato or vegetable.
High Complexity
10 oz. grilled tenderloin served with a sweet garlic and thyme crust, sliced vine ripe marinated tomato, and smoked mozzarella cheese with a sherry vinegar demi glace.
Stuffed Breast of Chicken
Low Complexity
An oven-roasted, stuffed, boneless, skinless chicken breast.Served with wild rice and vegetables.
High Complexity
Cirrus marinated chicken breast stuffed under the skin with shrimp and crabmeat, grilled over a hickory fire, then served with a sweet and spicy Georgia peach sauce, saffron wild rice, and fresh vegetables.
Pasta
Low Complexity
Flat egg pasta with smoked chicken, mushromm, a cream sauce, and parmigiano.
High Complexity
Wide flat egg pasta, aauteed with garlic, olive oil, grilled chicken breast, mixed wild mushroom, pancetta(Milan cured bacon), and artichoke hearts in a Pinot Grigio cream sauce, finished with white truffle oil.