PURCHASING AND MENU PLANNING

The menu expresses the concept and theme through ____.

• à la carte pricing, cycle menus, and Russian service

• choice of foods on the menu, prices, and menu design

• fixed menus, cycle menus, and hybrid menus

• recipes, standardization, and portion size

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

same foods are offered every day

• fixed menu

• cycle menu

• market menu

• hybrid menu

menu repeats periodically

• fixed menu

• cycle menu

• market menu

• hybrid menu

The six factors to consider when planning a menu are taste, variety, appearance, nutrition, production methods, and price.

• True

• False

Appearance of the menu is not an important factor.

• True

• False

a complete meal is offered at a set price

• à la carte pricing

• table d’hôte pricing

• combination pricing

A recipe is considered standardized when:

• Been tested

• Evaluated

• Adapted

• Repeatedly prepared

Tags

CCSS.RI.1.3

CCSS.RI.1.5

CCSS.RI.2.3

CCSS.RI.2.5

CCSS.RI.K.3

Average amount or number of servings a recipe makes.

• cooking time

• dovetail

• yield

• standard recipe

A set of instructions for preparing a specific food

• instructions

• recipe

• standing time

• yield