Catering Menu

The menu is also called “_______” of a foodservice operation.

• "the machine"

• "the driver"

• "the magazine"

• "the thing"

There are _____ primary types of menu.

• 2

• 3

• 4

• 5

A la carte is a French phrase that translates literally as “by the card” and roughly as “according to the menu.”

• True

• False

A/An ________ menu lists the prices for each item separately.

While the prices tend to be higher, it has more flexibility.

• fixed

• a la carte

• static

• dujour

Static menus change daily, depending on what’s available or what the chef prepared.

• True

• False

A _______ menu is a menu or part of a menu that has repeated options over a specific period of time.

• fixed

• static

• du jour

• cycle

A ______ menu is a larger menu, typically divided into categories, that doesn’t change very often. It’s the most widely used menu today, and it’s what you likely think of when you think of menus.

• cycle

• static

• fixed

• du jour

A fixed menu is also commonly called a set menu, and there are two common types. The table d’hote menu and the prix fixe menu.

• True

• False

A ________ menu is a menu that offers a choice of appetizer, entree, and dessert all at a fixed total price. It’s the set menu that provides the most freedom.

• static

• table d'hote

• fixed

• du jour

Du jour menus may seem rigid, but they’re excellent choices for chef-driven restaurants that want food items served as the kitchen intends.

• True

• False