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Nonprofit Management 4e
Michael J. Worth
Instructor Resource
Chapter 7 – Strategic Planning and Strategic Management

TEST BANK
1. One of Kearns’s three approaches to formulating strategy for an organization maintains that
strategy evolves out of experience as the organization goes along, one decision at a time,
buffeted by bargaining and the push-and-pull of its constituencies.
*a. Incremental approach
b. Visioning approach
c. Analytical approach
d. Mission approach
Answer Location: Assessing the Situation
Learning Objective: 7-4
Cognitive Domain: Knowledge
Question Type: MC
2. Bryson defines this as “a disciplined effort to produce fundamental decisions and actions that
shape and guide what an organization... is, what it does, and why it exists.”
a. Operational planning
b. A consensus
*c. Strategic planning
d. A process
Answer Location: Strategic Planning and Strategic Management
Question Type: MC
3. This method relates to the actions necessary to implement the strategic plan.
a. Strategic management
*b. Operational planning
c. Analytical planning
d. Long-range planning
Question Type: MC
4. are functions that the organization is required to perform, perhaps by its

charter or law.
a. Missions
b. Visions
c. Values
*d. Mandates
Answer Location: Defining Mission, Values, and Vision
1
Michael J. Worth
Instructor Resource
Question Type: MC
5. The gradual evolution away from the organization’s purpose into ancillary activities that may
eventually result in an organization that is very unfocused is called:
a. mission devolution.
*b. mission creep.
c. spiraling failure.
d. program decentralization.
Question Type: MC
6. The vision statement is:

a. how the CEO envisions that his or her subordinates should act.
b. a written document that summarizes the organization’s financial portfolio.
*c. a description of an ideal future.
d. no longer considered necessary for strategic planning.
Question Type: MC
7. This identifies the characteristics, values, perceptions, expectations, and concerns of

stakeholders, including clients or customers, donors, and relevant government officials.
a. Portfolio analysis
b. Organizational strategy
c. Client-value planning
*d. Stakeholder analysis
Question Type: MC
8. define areas in which the organization needs to take action.

*a. Strategic issues or questions
b. Core competencies
c. Goal analysis
d. Organizational strategies
Answer Location: Identifying Strategic Issues
Question Type: MC
2
Michael J. Worth
Instructor Resource
9. These are directions that the organization will pursue with respect to the strategic issues that it
has identified.
a. Missions
*b. Goals
c. Evaluators
d. Strategies
Answer Location: Setting Goals
Question Type: MC
10. Which of La Piana’s three levels of strategies appears at the top of the pyramid, and thus is
addressed first?
*a. Organizational strategy
b. Operational strategy
c. Programmatic strategy
d. Retrenchment strategy
Answer Location: Developing Strategies
Question Type: MC
11. What are specific, quantified targets that represent steps toward accomplishing goals?
a. Values
b. Activities
c. Missions
*d. Objectives
Answer Location: Setting Objectives
Question Type: MC
12. One of the benefits of strategic planning is that it helps build wide consensus and common
understanding about mission, vision, values, goals, and strategies. That benefit is sacrificed if:
a. it is poorly written.
*b. it remains a document available only to a select few in management.
c. only one person writes the actual document.
d. too many underlings have access to the document.
Answer Location: Writing the Strategic Plan
Question Type: MC
13. The detailed work of producing an operational plan generally needs to be done primarily by:
a. board members.
3
Michael J. Worth
Instructor Resource
b. representatives of other constituencies.

c. the CEO.
*d. the staff.
Answer Location: Developing an Operational Plan
Question Type: MC
14. This is a technique used by business firms to determine it their various programs, products,
and services are in line with their strategies and goals.
a. Stakeholder analysis
b. Balanced scorecard
*c. Portfolio analysis
d. External vision statement
Question Type: MC
15. The is used to evaluate company products or services based on the rate
of growth in a particular market and the share of the total market that their products and services
represent.
*a. growth-share matrix
b. Kearns portfolio analysis matrix
c. Harvard policy model
d. MacMillan’s portfolio analysis matrix
Question Type: MC
16. MacMillan’s portfolio analysis matrix provides a nonprofit with that

may help clarify thinking about each specific program and also about the relationship of its
portfolio to its mission as an organization.
a. an increase in revenue
*b. a way of recognizing patterns
c. more instances of alternative coverage
d. easier instructions for planning
Question Type: MC
17. A criticism of strategic planning is that it does not always produce:

a. goals.
4
Michael J. Worth
Instructor Resource
b. more revenue.
*c. strategies.
d. increased morale.
Answer Location: Benefits and Limitations of Strategic Planning
Question Type: MC
18. Strategic planning may not make sense for an organization that:
a. is already doing well.
b. numbers fewer than 50 employees.
c. has poor leadership.
*d. is in a state of crisis.
Question Type: MC
19. Strategic planning is not a substitute for:

*a. leadership.
b. consulting.
c. organizational meetings.
d. accountability.
Question Type: MC
20. One of the many benefits of strategic planning is that it:

a. relieves the board members of their responsibilities.
b. is a panacea for all organizational problems.
c. reinforces the CEO’s power level.
*d. provides a basis for rational decision-making.
Answer Location: Benefits and limitations of Strategic Planning
Question Type: MC
21. The board of directors of a nonprofit organization is planning to hold public listening
sessions as a means to identify and associate with others sharing similar interest. The board is
attempting to build capacity by:
*a. developing collaborations.
b. conducting an organizational assessment.
c. looking for ways to reorganize.
d. looking for new staff.
5
Michael J. Worth
Instructor Resource
Answer Location: Capacity and Organizational Life Cycles

Cognitive Domain: Comprehension
Question Type: MC
22. Robert is unhappy that his grant application was rejected because it was written as a means
for covering his nonprofit organization’s operating costs. This is an example of grant makers:
a. focusing on sustainability.
*b. applying traditional grant application processes.
c. concerns about the organization’s mission.
d. concerns about the organization’s bookkeeping.
Answer Location: Building Organizational Capacity
Question Type: MC
23. Staff and volunteers are what part of a nonprofit’s capacity?

a. Middle systems
b. Exterior systems
*c. Internal systems
d. External systems
Answer Location: Defining and Understanding Capacity
Question Type: MC
24. Marty is holding a meeting with his staff and volunteers to solicit their ideas for
organizational improvement. Marty is applying which type of capacity as described by Letts?
a. Program capacity
b. Program expansion capacity
*c. Adaptive capacity
d. Internal capacity
Question Type: MC
25. Who created a numerical organizational capacity assessment tool?

a. Harvard University
*b. McKinsey & Company
c. Michael Worth
d. The U.S. Department of Commerce
Answer Location: Capacity Building in Action
6
Michael J. Worth
Instructor Resource
Question Type: MC
26. A nonprofit organization’s board of director’s is concerned about how the organization’s
values and beliefs affect capacity building. The board of director’s is applying the:
a. Boston Consulting Group Portfolio Analysis.
b. Harvard Policy Model
*c. McKinsey & Company’s Capacity Framework.
d. SWOT Analysis
Answer Location: A Model for Capacity Building
Question Type: MC
27. The Rubicon Program expanded its already successful programs by:
*a. assessing its clients’ needs.
b. reorganizing its structure.
c. reducing the size of its paid staff.
d. reducing the size of its volunteer workforce.
Question Type: MC
28. Betty’s Animal Farm has reached its maximum animal capacity and the board of director’s
needs to decide whether to expand building capacity or to close the nonprofit. Betty’s Animal
Farm has reached which stage of the nonprofit life cycle?
a. Imagine and inspire
b. Ground and grow
c. Produce and sustain
*d. Review and renew
Question Type: MC
29. The Cat Shack nonprofit organization’s operating fund grew rapidly but has decreased
greatly. According to Brothers and Sherman The Cat Shack would be at what stage of the life
cycle?
*a. High arc
b. Middle arc
c. Sustained arc
d. Low arc
7
Michael J. Worth
Instructor Resource
Question Type: MC
30. Older nonprofit organization are less likely than younger organizations to focus on:
*a. building relationships
b. applying organizational assessment tools.
c. reducing bureaucratic practices.
d. ignoring strategic plans.
Question Type: MC
31, Strategic plans detail how the plan’s objectives will be achieved.
a. True
*b False
Question Type: TF
32. Strategic planning is focused on the day-to-day operations of the nonprofit.

a. True
*b. False
Question Type: TF
33. Strategic management is an integrated approach that links strategy to implementation.

*a. True
b. False
Question Type: TF
34. The SWOT exercise is used to identify an organization’s strengths, weaknesses, opposition,
and trends.
a. True
*b. False
Question Type: TF
8
Michael J. Worth
Instructor Resource
35. The mission statement explains the reason an organization exists.

*a. True
b. False
Question Type: TF
36. Values are the principles that an organization holds most important.
*a. True
b. False
Question Type: TF
37. Strategies are mainly defined as the directions that an organization will pursue with respect to
strategic issues.
a. True
*b. False
Answer Location: Setting Goals
Question Type: TF
38. One of the characteristics of a good objective it that it is specific.

*a. True
b. False
Question Type: TF
39. Once a strategic plan has been written, it should be used to stimulate wider discussion
throughout the organization and its constituencies.
*a. True
b. False
Question Type: TF
40. CEOs may not allow volunteers and clients to read the strategic plan.
a. True
9
Michael J. Worth
Instructor Resource
*b False
Question Type: TF
41. A portfolio analysis is a technique used to determine if programs and services are in line with
strategies and goals.
*a. True
b. False
Question Type: TF
42. An organization’s capacity elements may not both visible an invisible.

a. True
*b. False
Lesson Objective: 7-1
Question Type: TF
43. Differentiate strategic planning and long-range planning.

Ans: Varies
Cognitive Domain: Analysis
Question Type: ESS
44. Show how strategic management links strategy with implementation.

Ans: Varies
Cognitive Domain: Application
Question Type: ESS
45. Break down the steps of a basic, generic strategic planning model.
Ans: Varies
Answer Location: The Strategic Planning Process
Question Type: ESS
46. Explain the three basic elements that effective planning begins with?
10
Michael J. Worth
Instructor Resource
Ans: Varies
Answer Location: Planning to Plan
Question Type: ESS
47. Analyze the mission statements given in Box 7.1. Which ones only give a statement of the
organization’s purpose? Which also give a brief statement about how they achieve this purpose?
Is one method more effective than the other? Explain.
Ans: Varies
Question Type: ESS
48. Ascertain how core competencies are identified.

Ans: Varies
Cognitive Domain: Application
Question Type: ESS
49. Examine the four types of strategic issues, as defined by Bryson. Give an example of each.
Ans: Varies
Answer Location: Identifying the Strategic Issues
Question Type: ESS
50. Select a nonprofit organization that you are familiar with. Prepare a PEST analysis of your
organization.
Ans: Varies
Learning Objective: 7-2Cognitive Domain: Application
Question Type: ESS
51. Compare and contract capacity building activities applied by younger and older nonprofit
organizations.
Ans: Varies
Question Type: ESS
52. Examine the differences between internal and external capacity building environments.
11
Michael J. Worth
Instructor Resource
Ans: Varies
Question Type: ESS
53. Differentiate between a nonprofit organization’s internal and external elements.

Ans: Varies:
Question Type ESS
12
Another random document with
no related content on Scribd:
The Project Gutenberg eBook of Royal fruit
gelatin suggestions
This ebook is for the use of anyone anywhere in the United
States and most other parts of the world at no cost and with
almost no restrictions whatsoever. You may copy it, give it away
or re-use it under the terms of the Project Gutenberg License
included with this ebook or online at www.gutenberg.org. If you
are not located in the United States, you will have to check the
laws of the country where you are located before using this
eBook.
Title: Royal fruit gelatin suggestions
Creator: Royal Baking Powder Company
Release date: September 17, 2023 [eBook #71670]
Language: English
Original publication: United States: Royal Baking Powder Co,

1926
Credits: Lisa Corcoran, Stephen Hutcheson, Bob Taylor and the

Online Distributed Proofreading Team at
https://www.pgdp.net
*** START OF THE PROJECT GUTENBERG EBOOK ROYAL

FRUIT GELATIN SUGGESTIONS ***
Royal
Fruit
Gelatin
Suggestions
Made by the Makers of Royal Baking Powder
189,000 women asked for
it in 7 weeks
Sent all the way to New York for
this new delicious dessert, the
minute they read about it
Now they write
From Oklahoma—“We served raspberry
for dinner and we were more than delighted.
It is delicious. Royal Fruit Gelatin has
completely won our hearts.”
In Massachusetts they say—“It is delicious
and all that you claim for it, and I shall
certainly use it after this.”
“Your gelatin is better than any other
brand. The orange gelatin was especially
good and the flavor exactly like the fresh
fruit. If I had held an orange in one hand and
the opened box of gelatin in the other, it
would have been hard to tell by smell which
was which,” writes an enthusiast in
Pennsylvania.
They love it in Ohio!—“I am writing to
express my satisfaction with the real fruit
flavor, and to say it is the finest thing in the
gelatin line I have ever had. The children are
saying ‘please get some more!’ Where can I
buy it?”
In New York State—“I found Royal Gelatin
far superior to the brand I have been using,
as it is tastier and lends itself well to the
adding of fruit,” writes one delighted woman.
*Now you can buy it everywhere....
Copyright, 1926, by Royal Baking Powder Co. Printed in U. S. A.

A Revelation
in
Flavors
T HE fresh, fragrant aroma, that greets you the
moment you open the package—how
delicious it is—how different from any gelatin you
have ever bought before. You recognize its
distinction with the first whiff—it’s the very aroma
of the sun-ripened fresh fruits themselves.
Pour a little of it into your hand. Note the rich heaviness of the
delicate fruit-flavored crystals. Empty the package into a bowl, and
pour on the boiling water—Ah! Just smell the rich fragrance! Like
ripe fruit, warm with sunshine and drenched with dew.
Taste these new gelatins carefully—roll them
on your tongue. There is no strange flavor—no
“manufactured” taste at all. Not the faintest trace
of “gummy” taste or “gluey” smell. The pure
gelatin that carries these fresh fruit flavors does
not alter their delicacy, their aroma, in any way.
For no synthetics or artificial flavorings are used.
And pure, perfect gelatin of itself is neutral to
taste and smell.
Real fruit flavors made from

fresh fruits
Royal Raspberry—ripe, luscious, melting, like the very berries
from whose juice its flavor comes.
Royal Strawberry—hold it to the light! It’s the real strawberry
shade—gleaming, perfect. And its flavor—straight from the juice of
that most perfect fruit.
Sniff the cherry-ripe fragrance that rises as you melt the crystals of
Royal Cherry—gleaming, dancing under the leaves, playing hide and
seek with the sunshine ... that’s the way the juice from which this
flavor is made is ripened and sweetened.
Royal Orange with its golden beauty—Royal Lemon, clear,
translucent, pure ... with the delicious flavor and fragrance only the
fruits themselves can give—how delectable they are.
And for health....

Famous food specialists everywhere
recommend gelatin as an integral part of a
balanced diet. As a source of protein, a
principle of growth, an active aid to
digestion, it has its established place.
It is especially desirable for children—
and how they love it! While to the
housewife, it is a delicious dessert that
may be made in a minute—yet capable of
so many toothsome changes that “time
cannot stale its infinite variety.” Nor
(blessed thought!) in spite of its charm to a
sweet tooth, is it fattening at all!
Of course you want the very purest gelatin in the world! On
general principles, and because it’s so invaluable for children. You
know you can trust Royal Fruit Flavored Gelatin quality ... because
for years you have used Royal Baking Powder, and know its
superlative standard. Royal Fruit Flavored Gelatin is made by the
same standards of quality and purity.
You’ll be delighted with its delicate texture, smooth, tender, firm,
and, with its lovely color, as appetizing to look at, as to taste. And
then it’s so quick! Hundreds of delighted women have written to tell
us that it sets more quickly than any other gelatin they have ever
used. For making whipped desserts, they tell us it is wonderful. “It
whips just like cream” “and so easily and quickly.”
You’ll notice, and enjoy, the difference too!
With confidence....
We introduce Royal Fruit Flavored Gelatin to our Royal Baking
Powder friends with complete confidence, and especial pride. We
are sure that the same discriminating taste that insists upon
consistent perfection, will give it the sure and lasting welcome that
Royal Baking Powder has always received.
The Package, The Utensils and
Just How to Get Perfect Results
E ACH package of Royal Fruit Flavored Gelatin weighs 3¼ ozs.

and measures ½ cup or 8 tablespoons.
Each package of 3¼ ozs. calls for two cups or one pint water or
other liquid and makes over one pint jelly, or sufficient to serve six
persons.
In order to save time and shorten the cooling process, one cup
boiling water is used to dissolve the gelatin and one cup cold water
or other liquid to cool it, but if preferred, the two cups boiling water
can be added at once.
If you desire to use a portion of a package at any time, dissolve
two level tablespoons Royal Fruit Flavored Gelatin in ½ cup boiling
water and this amount can be moulded in a custard cup and is
sufficient for one large serving.
When a portion of a package of Royal Fruit Flavored Gelatin is left,
close tightly as possible and keep in a dry place until ready to use.
Utensils for Measuring, Dissolving,

Moulding and Chilling Royal
Fruit Flavored Gelatins
Kettle for boiling water
Bowl for holding the Gelatin
Measuring cup
Spoon for stirring
Mould or bowl or cup for setting the Gelatin
I N MEASURING the liquid it is important to use the standard

measuring cup holding ½ pint or its equivalent, as the consistency
of the finished Gelatin depends upon the amount of water or other
liquids used.
Stir the mixture well after boiling water is added so all will be
dissolved. Then add cold water.
For Whipped Desserts the rotary egg beater is best and saves
much time.
Moulds
T HERE are on the market, tin, aluminum and china moulds in

varying shapes and sizes. If there is no mould at hand, ordinary
bowls, custard cups or even plain cups can be used very
successfully for moulding Royal Fruit Flavored Gelatins.
Chilling
T HE quickest way to chill Royal Fruit Flavored Gelatins is in the

ice box. To shorten the stiffening process still further, set mould
in pan filled with cracked ice, rock salt and water.
In cold weather, the mould, covered, can be placed on outside
window sill. Royal Fruit Flavored Gelatins chilled in this way will
stiffen in a remarkably short time; in some cases in one-half to three-
quarters of an hour.
Removing Gelatin From Moulds
D IP mould very quickly into bowl or pan of hot water. Loosen

carefully from sides of mould with a knife; place plate or serving
dish over top and quickly turn upside down. The mould can then be
lifted carefully without spoiling the shape or design.
How Served
R OYAL
Flavored
Fruit
Gelatins are
complete in
themselves and
really do not require
any garnishings.
However, they are
delicious served with
whipped or plain
cream, custard,
marshmallow or fruit
sauces, recipes for
which are included in
this booklet.
Royal Lemon
You’ll find Royal Lemon delightful
in its refreshing deliciousness.
Orange Lemon Jelly

1 package Royal Orange Gelatin
1 package Royal Lemon Gelatin
2 cups boiling water
2 cups cold water
P UT Royal Lemon and Orange Gelatins into large bowl. Mix well;
add boiling water and stir until dissolved; add cold water. Pour
into moulds; chill until firm and serve plain or with sliced fruit.
Bananas are very good. Serves 12.
Cider Jelly
1 package Royal Orange or Lemon Gelatin
⅛ teaspoon salt
2 cups sweet cider
H EAT 1 cup cider to boiling. Pour over Royal Orange or Lemon

Gelatin and salt; stir until dissolved. Add 1 cup cold cider. Pour
into moulds and chill until firm. As a relish, serve plain. As a dessert,
serve plain or with whipped cream. Serves 6.
Coffee Jelly
1 cup boiling water
1¼ cups strong coffee
D ISSOLVE Royal Lemon Gelatin in boiling water. Add coffee

which has been very carefully strained from any coffee grounds.
Pour into mould; chill until firm. Serve with sweetened whipped
cream. Serves 6.
Jellied Custard
Tomato Jelly Salad

1⅔ cups strained tomato juice
¼ cup vinegar
1 teaspoon salt
⅛ teaspoon pepper
⅛ teaspoon cloves
1 teaspoon onion juice
¼ teaspoon paprika
H EAT tomato juice to boiling, and pour over Royal Lemon Gelatin.
Stir until thoroughly dissolved; add vinegar and seasonings.
Pour into moulds. Serve with mayonnaise on lettuce leaves. Serves
6.
Orange Charlotte Russe

½ teaspoon salt
1 cup orange juice
Sections of pulp from 2 oranges well drained from juice
1 cup cream, whipped
D ISSOLVE Royal Lemon Gelatin and salt in boiling water. Add

orange juice. Cool by setting bowl in pan of very cold water until
mixture begins to thicken. Beat with egg beater until light and frothy.
Fold in whipped cream and sections of orange pulp free from any
skin. Place in mould and chill thoroughly.
If desired, the mould may be decorated with the orange sections,
instead of moulding them in the dessert. Serves 10.
Jellied Custard
1 cup boiling water
1 egg
¼ cup sugar
¼ teaspoon salt
2 cups milk
M AKE a soft custard of the last four ingredients as follows:—Beat

egg slightly, add sugar and salt; mix well. Pour on milk and
cook in double boiler stirring until it thickens sufficiently to coat the
spoon. Cool.
Dissolve Royal Lemon Gelatin in boiling water. Cool; when it
begins to thicken, add the custard; pour into moulds. Chill until firm.
Serve with Fruit Sauce.
For variation, add ½ cup any preserved fruit with the custard,
using the syrup drained from the fruit as a sauce. Serves 12.
Apricot Whip
1 package Royal Lemon or Orange Gelatin
1 cup boiling water
⅛ teaspoon salt
¾ cup apricot pulp
½ cup apricot juice
D ISSOLVE Royal Gelatin in boiling water; add salt, apricot pulp

and juice and chill by setting in cracked ice or very cold water.
When almost set, beat with egg beater until stiff enough to hold its
shape. Pile lightly in sherbet glasses lined with lady fingers or in
small moulds and chill until firm.
Canned, sweetened, fresh or stewed apricots may be used.
Serves 6.
Sunshine Salad
1 cup boiling water
1 cup canned grated pineapple well drained from juice
1 cup cold water
1 cup grated carrot
D ISSOLVE Royal Lemon Gelatin in boiling water; add cold water.

Chill until it begins to thicken. Add grated carrot and pineapple.
Chill in small moulds until firm. Serve on lettuce with mayonnaise.
This is particularly good for children. Serves 6.
Pineapple Marshmallow Jelly

1 package Royal Cherry Gelatin
2 cups cold water
6 slices canned pineapple, diced
12 marshmallows, cut in small pieces
D ISSOLVE Royal Lemon and Cherry Gelatins in boiling water;

add cold water and cool; add fruit, drained from juice, and
marshmallows. Chill, stirring occasionally while thickening to prevent
fruit from settling. When set, serve in sherbet glasses. Serves 12.
Pineapple Bavarian Cream
1 cup boiling water
⅛ teaspoon salt
1 cup canned pineapple juice
1 cup grated pineapple
1 cup cream, whipped
D ISSOLVE Royal Lemon Gelatin in boiling water; add salt and

pineapple juice. Set in pan of cracked ice or very cold water and
chill until mixture begins to thicken. Beat with egg beater until very
frothy. Fold in grated pineapple and whipped cream. Blend well;
place in moulds and chill. Serves 10.
Jellied Fudgy Apples

½ cup sugar
1 cup water
6 apples—peeled and cored
1 cup cold water
1 cup brown sugar
1 tablespoon butter
¼ cup milk
B OIL together sugar and water for about 10 minutes. Add apples
and cook until tender but not broken. When done, drain and
arrange in one large or six small moulds. Measure boiling syrup, add
boiling water to make one cup. Pour over Royal Lemon Gelatin and
stir until dissolved. Add one cup cold water. Cool. Prepare fudge by
boiling together brown sugar, butter and milk to 238° F., or until a soft
ball forms when tested in cold water. Fill centers of apples with fudge
mixture. When it has cooled, pour gelatin mixture over apples to fill
mould. Chill until firm. Serve with Whipped Cream.
½ cup chopped walnuts or pecans may be added to fudge mixture
if desired. Serves 6.
Cherry Angelica
1 cup boiling water
1 cup cold water
10 maraschino cherries, chopped fine
⅔ cup angelica, chopped fine
D ISSOLVE Royal Lemon Gelatin in boiling water; add cold water.

Chill; when mixture begins to thicken, stir in cherries and
angelica. Pour into moulds and chill until firm or line the moulds as
follows:—Set moulds in pan of cracked ice. Pour in small amount of
cold but still liquid Royal Gelatin. Tip and turn moulds to coat entire
surface with the mixture. Arrange on this very thin strips of angelica
and bits of cherries to form a design. Add remainder of gelatin
mixture, carefully so design will not be disturbed. When all is added,
chill until firm. Serves 6.
Pineapple Marshmallow Jelly

Royal Orange
And in Royal Orange you will find
an ideal flavor with which to serve
fresh fruits.
Apricot Fruit Mould

1¾ cups apricot juice
½ cup water
½ cup canned apricots, sliced
½ cup canned cherries, halved and stoned
H EAT apricot juice to boiling. Pour over Royal Orange Gelatin

and stir until dissolved. Add water. Chill until mixture begins to
thicken, then fold in fruit well drained from juice. Pour into one large
or eight small moulds and chill until firm. Serve with cream. Serves 8.
Rhubarb Royal
1 cup boiling water
1 lb rhubarb
1½ cups cold water
½ cup sugar
W ASH rhubarb and cut into 1-inch pieces. Do not remove the
skin. Place in shallow pan. Add ½ cup cold water to sugar and
pour over rhubarb. Bake in slow oven (250° F.) until tender but
unbroken. Baste occasionally with the syrup in the pan. Dissolve
Royal Orange Gelatin in boiling water; add 1 cup cold water. Chill.
Just as it begins to thicken fill eight small moulds ½ full, arrange
rhubarb pieces on it and fill moulds with remainder of the gelatin.
Chill until firm. Serve plain or with cream. Serves 8.

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Chapter 7 – Strategic Planning and Strategic Management

4. are functions that the organization is required to perform, perhaps by its

6. The vision statement is:

7. This identifies the characteristics, values, perceptions, expectations, and concerns of

8. define areas in which the organization needs to take action.

b. representatives of other constituencies.

16. MacMillan’s portfolio analysis matrix provides a nonprofit with that

17. A criticism of strategic planning is that it does not always produce:

19. Strategic planning is not a substitute for:

20. One of the many benefits of strategic planning is that it:

Answer Location: Capacity and Organizational Life Cycles

23. Staff and volunteers are what part of a nonprofit’s capacity?

25. Who created a numerical organizational capacity assessment tool?

32. Strategic planning is focused on the day-to-day operations of the nonprofit.

33. Strategic management is an integrated approach that links strategy to implementation.

35. The mission statement explains the reason an organization exists.

38. One of the characteristics of a good objective it that it is specific.

42. An organization’s capacity elements may not both visible an invisible.

43. Differentiate strategic planning and long-range planning.

44. Show how strategic management links strategy with implementation.

48. Ascertain how core competencies are identified.

53. Differentiate between a nonprofit organization’s internal and external elements.

Title: Royal fruit gelatin suggestions

Creator: Royal Baking Powder Company

Release date: September 17, 2023 [eBook #71670]

Original publication: United States: Royal Baking Powder Co,

Credits: Lisa Corcoran, Stephen Hutcheson, Bob Taylor and the

*** START OF THE PROJECT GUTENBERG EBOOK ROYAL

*Now you can buy it everywhere....

Copyright, 1926, by Royal Baking Powder Co. Printed in U. S. A.

Real fruit flavors made from

And for health....

E ACH package of Royal Fruit Flavored Gelatin weighs 3¼ ozs.

Utensils for Measuring, Dissolving,

I N MEASURING the liquid it is important to use the standard

T HERE are on the market, tin, aluminum and china moulds in

T HE quickest way to chill Royal Fruit Flavored Gelatins is in the

Removing Gelatin From Moulds

D IP mould very quickly into bowl or pan of hot water. Loosen

Orange Lemon Jelly

H EAT 1 cup cider to boiling. Pour over Royal Orange or Lemon

D ISSOLVE Royal Lemon Gelatin in boiling water. Add coffee

Tomato Jelly Salad

Orange Charlotte Russe

D ISSOLVE Royal Lemon Gelatin and salt in boiling water. Add

M AKE a soft custard of the last four ingredients as follows:—Beat

D ISSOLVE Royal Gelatin in boiling water; add salt, apricot pulp

D ISSOLVE Royal Lemon Gelatin in boiling water; add cold water.

Pineapple Marshmallow Jelly

D ISSOLVE Royal Lemon and Cherry Gelatins in boiling water;

D ISSOLVE Royal Lemon Gelatin in boiling water; add salt and

Jellied Fudgy Apples

D ISSOLVE Royal Lemon Gelatin in boiling water; add cold water.

Pineapple Marshmallow Jelly