Day 3

An à la carte menu:

• a. Offers diners choices in each course at a single price

• b. Features menu items that are unique to that day

• c. Offers food items separately at separate prices

• d. Systematically utilizes food so that variety and efficiency is achieved over the course of a period of time

An area of a buffet where chefs prepare food to order such as omelets, waffles, pasta or crepes is referred to as:

• a. Chef station

• b. Action station

• c. Scramble station

• d. Sauté station

A du jour menu

• a. Offers diners choices in each course at a single price

• b. Features menu items that are unique to that day

• c. Offers food items separately at separate prices

• d. Systematically utilizes food so that variety and efficiency is achieved over the course of a period of time

A cycle menu:

• a. Offers diners choices in each course at a single price

• b. Features menu items that are unique to that day

• c. Offers food items separately at separate prices

• d. Systematically utilizes food so that variety and efficiency is achieved over the course of a period of time

Children’s menus are a good way to educate young palates and introduce a wide range of foods to youngsters.

• a. True

• b. False