Chp 5 Food Prep and Service Lesson

Chp 5 Food Prep and Service

Multiple Choice

Food choices, prices and menu design should all express the ___________ and theme of the restaurant.

• concept

• culture

Multiple Choice

Menu that changes with the availability of food products.

• Fixed menu

• Cycle menu

• Market menu

• Hybrid menu

Multiple Choice

Menu in which foods change daily for a set period of time; at the end of that period, the menu repeats itself.

• Fixed menu

• Cycle menu

• Market menu

• Hybrid menu

Multiple Choice

Menu in which the same foods are offered every day.

• Fixed menu

• Cycle menu

• Market menu

• Hybrid menu

Multiple Choice

The three ways of pricing menu items are ____.

• à la carte, table d’hôte, and combination

• consistency, hors d’oeuvre, and market price

• customer preference, market price, and chef choice

• hors d’oeuvre, French, and Russian

Multiple Choice

•Taste, variety, appearance, nutrition, production methods, and price are factors in menu planning.

• True

• False

Multiple Choice

Restaurants achieve consistency in food quality and quantity by using _____ recipes.

• standardized

• large

• small

Multiple Choice

Which of the following is not included in a standardized recipe?

• Each ingredient, including the spices.

• Precise amounts of each ingredient.

• Portion sizes.

• Plating and serving instructions.

Multiple Choice

The yield of a recipe is...

• the amount of ingredients in a recipe

• the amount of food a recipe produces

Multiple Choice

Standardized recipes help foodservice businesses maintain consistency.

• True

• False

Multiple Choice

Preportioned items have already been washed and cut or measured.

• True

• False

Multiple Choice

The three basic cooking methods are moist heat, dry heat, and dry heat with fat.

• True

• False

Multiple Choice

The three aspects of food presentation are ____.

• flatware, glassware, and plateware

• beverages, salad or soup, and entrée

• art, plating, and portion control

• serve from the left, remove from the right, and timing

Multiple Select

The three styles of seated service are ____.

• American

• Spanish

• French

• Russian

Multiple Choice

Male customers should be served before female customers.

• True

• False

Multiple Choice

Setting the place settings, clearing dirty dishes from the table, and taking them to the kitchen is called ______________.

• serving

• cooking

• bussing

Open Ended

What is one example of sidework that is done in a restaurant?