Culinary Arts Menu Planning
a month ago
curlypower1976
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21 QuestionsShow answers
  • Question 1
    60 seconds
    Q.

    What menu offers each food item priced and served separately/

    answer choices

    a la carte

    cycle

    prix fixe

    table d hote

  • Question 2
    60 seconds
    Q.

    What is the BEST way to present daily specials to customers?

    answer choices

    clip-on

    chalk board

    menu board

    spoken menu

  • Question 3
    60 seconds
    Q.

    A hospital food service operation is most likely an example of what type of menu?

    answer choices

    a la carte

    cycle

    prix fixe

    table d hote

  • Question 4
    60 seconds
    Q.

    For what food service facility does an Executive Chef MOST LIKELY write the menus?

    answer choices

    chain restaurant

    college

    hotel

    nursing home

  • Question 5
    60 seconds
    Q.

    What is a listing of the food choices a restaurant offers?

    answer choices

    category

    clip

    menu

    recipe

  • Question 6
    60 seconds
    Q.

    The 8 oz grilled tuna steak with ginger lime sauce is an example of a:

    answer choices

    flexible entree

    good menu description

    good flexible menu

    high-carb entree

  • Question 7
    60 seconds
    Q.

    The menu of a food service establishment:

    answer choices

    does not affect sales

    has no relationship to merchandising

    is a merchandising tool

    should be at least 8 x 10 in size

  • Question 8
    60 seconds
    Q.

    Which is commonly offered as the special of the day?

    answer choices

    beverage

    cereal

    fruit

    entrees

  • Question 9
    60 seconds
    Q.

    The main dish or course is known as a/an:

    answer choices

    accompaniment

    clip-on

    entree

    manager's choice

  • Question 10
    60 seconds
    Q.

    A table d hote menu features complete meals at a/an:

    answer choices

    alternate price

    individual price

    set price

    standard price

  • Question 11
    60 seconds
    Q.

    A chef designs a pasta dish with poached chicken breast, cauliflower, Parmesan cheese, and Alfredo sauce. The dish is lacking which menu planning principle?

    answer choices

    balance

    truthfulness

    variety

    flavor

  • Question 12
    60 seconds
    Q.

    The menu prices must cover the:

    answer choices

    cost of the rent

    cost of the food

    cost of operating a restaurant

    revenue sharing plan

  • Question 13
    60 seconds
    Q.

    A traditional menu includes which category?

    answer choices

    accompaniements

    menu board

    printed menus

    table tent

  • Question 14
    60 seconds
    Q.

    Cycle menus:

    answer choices

    are seasonal only

    are only used with adults

    can be used over and over with little or no change, usually on a weekly or monthly basis

    usually cover 3-6 month periods

  • Question 15
    60 seconds
    Q.

    two basic types of menus used in restaurants are:

    answer choices

    a la carte, and a la mode

    a la carte and table d hote

    a la mode and entree

    a la mode and table d hote

  • Question 16
    60 seconds
    Q.

    Entrees and accompaniments are examples of menu:

    answer choices

    boards

    categories

    extenders

    influences

  • Question 17
    60 seconds
    Q.

    A restaurant with a fixed menu will offer the same food items:

    answer choices

    constantly

    every day

    on occasion

    yearly

  • Question 18
    60 seconds
    Q.

    Which menu usually offers the MOST courses at one meal?

    answer choices

    afternoon tea

    breakfast

    lunch

    dinner

  • Question 19
    60 seconds
    Q.

    A cycle menu will change every:

    answer choices

    minute

    hour

    month

    year

  • Question 20
    60 seconds
    Q.

    Soup Du Jour is the soup of the:

    answer choices

    day

    month

    night

    week

  • Question 21
    60 seconds
    Q.

    What in-house merchandising tool is MOST LIKELY used by a food service facility/

    answer choices

    designs

    flowers and plants

    refrigerated display cases

    plants and water fountain

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