1-5
1. Menus are COMMONLY found on the following except:
a. On the wall outside the store
b. On the counter
c. On the table
b. On the counter
6. A menu is highly effective if it ______, except
a. Showcase concept
b. Know your guests well
c. Overpromise and under deliver (Production and Service Capabilities)
d. Flexible Pricing
d. Flexible Pricing
Flexible Pricing - Consistent Pricing
11. In Table d'hote the entire menu has fixed price
In A La Carte all courses are priced separately
a. first statement true, second statement false
b. first statement false, second statement true
c. both statements are correct
d. both statements are wrong
c. both statements are correct
16. _______________ means from the menu card.
answer: A’la carte
21. It is the way of decorating the food or beverage so that it is aesthetically appealing for the guests/customers. It works on the plate.
answer: Garnishing
2. It is a detailed list of food and beverage offerings with their respective prices.
Answer: Menu
7. True or False: Standard Pricing of the Product should be
40% Fixed Cost
30% Food Cost
30% Profit
False
Correct Answer:
30% Fixed Cost
30% Food Cost
40% Profit
12. A La Carte Menu is fully prepared
Table d'Hote Menu is also fully prepared
a. first statement true, second statement false
b. first statement false, second statement true
c. both statements are correct
d. both statements are wrong
b. first statement false, second statement true
A La Carte Menu is semi-prepared
Table d'Hote Menu is also fully prepared
17. The term table d’hôte means ______________. It is normally offered at a set price for a set number of dishes.
answer: ‘table of the host’
22. True or False: Garnishing also harmonizes the color, flavor, and taste of the main dish.
True
3. All of the following are good qualities of a good menu except:
a. Adhere to the food safety and nutrition policies of the business.
b. Meet or outstrip guests’ expectations.
c. Meet the quantity standards of the business.
d. Be truthful in describing the taste and preparations.
c. Meet the quantity standards of the business.
> Meet the quality standards of the business.
8. In planning menu, you should consider
a. Trust, Flexibility, Quality, Excitement, Wellness
b. Profit, Trust, Flexibility, Wellness, Quality
c. Design, Wellness, Quality, Excitement, Trust
d. Profit, Design, Quality, Wellness, Trust
a. Trust, Flexibility, Quality, Excitement, Wellness
13. Table d'hote includes;
a. room service menu
b. cyclical menu
c. lounge menu
d. dinner menu
b. cyclical menu
BANQUET
BUFFET
COFFEE HOUSES
CYCLICAL MENU
18. ____________ or the menu of the day is mostly used in operations as an adjunct to the regular menu, whether an a ‘la carte or table d’hôte.
Answer: Carte du jour
23. _________ are garnished with dried fruits, fresh fruit zests, glazes, roasted or candied nuts, frostings, chocolate curls, chocolate-coated buts, or small pieces of sugar arts.
Answer: Desserts
4. Which of the following should be considered in a Restaurant Menu Preparation
a. What is the name of the outlet?
b. What is the expanse of food items, their accompaniments, and beverages the owner wishes to keep?
c. Which information does not need elaboration for food and beverages?
d. b & c
e. c & a
f. a & b
g. all of the above
f. a & b
Which information needs elaboration for food and beverages?
9. The first person who introduced Menu in France
Answer: Kinng Louis XV
14. Give at least 3 types of A La Carte Menu
BREAKFAST MENU
LUNCHEON MENU
DINNER MENU
CALIFORNIA MENU
ETHNIC MENU
SPECIALITY MENU
ROOM SERVICE MENU
LOUNGE MENU
19. Plat du jour means a ______________. It is also used in operations as an adjunct to the regular menu.
answer: 'plate of the day'
24. Drinks like ___________ and _______ are garnished using fruit pieces and zests, mint leaves, and castor sugar. Milk-based drinks are garnished mostly with fruit pieces, cherries, chocolates, or nuts.
Answer: cocktails and mocktails
5. True or False. The potential success or failure of a restaurant begins and ends with a menu.
True
10.
I. In A La Carte there's no choice or limited choice of food
II. In Table d'Hote, there's a vast variety of choices
a. first statement true, second statement false
b. first statement false, second statement true
c. both statements are correct
d. both statements are wrong
d. both statements are wrong
I. In Table d'Hote, there's no choice or limited choice of food
II. In A La Carte, there's a vast variety of choices
15. Give at least 2 more other menu types
STATIC MENU
DU JOUR MENU
WINE MENU
DESERT MENU
BEER MENU
LIQUOR MENU
COCKTAIL MENU
20. These are rotating generally used for institutional and volume catering such as in hospitals, educational institutions, and industrial operations.
Answer: Cyclic Menu
25. True or False: Avoid contrast color schemes for garnishing.
False: Contrast color schemes work best for garnishing.