Menu Planning

A menu with a fixed price that usually includes an appetizer, entree, and dessert

• Cycle Menu

• A La Carte Menu

• Prix Fixe Menu

• Table d'hote

Table d'hote menu is a French term meaning "table of the host."

• True

• Fase

After cooking food, it should be kept hot at 60 C (140 F) until it is served

• True

• False

Ground Chicken (poultry) should be cooked to 74 C (165 F)

• True

• False

You are working in the Humber Room as a cook. You need to cut raw chicken. What colour of cutting board would you use?

• Red

• Green

• Yellow

• Blue

You are working in the Humber Room as a cook and you need to cut vegetables for dinner service. What colour of cutting board would you use?

• Red

• Green

• Yellow

• Blue

You should include prices when presenting a menu to your guests at each table

• True

• False

A course at an takes approximately 35-40 minutes to complete

• True

• False

To save time for the meal period, family style is an appropriate suggestion

• True

• False

Menu where items are priced and ordered separately

• A La Carte

• Cycle Menu

• Du Jour Menu

• Priz Fixe Menu