12. FBS Mastering the Menu _ Assessment 1

Which one of the following is a bad example of how a menu can be displayed? 

• One-page menu 

• Blackboard menu 

• The docket menu 

• Carte-du-jour menu 

If you have a large group of Guests, and you are not prepared, you are NOT allowed to hand out menus to any Guest. 

• TRUE 

• FALSE 

ALWAYS make sure you know about any promotional material or information sheets your establishment has. 

• TRUE 

• FALSE 

The type of entrees that are usually served, are fish courses.

• TRUE 

• FALSE 

Always make a note of how the main ingredient of a dish is cooked. 

• TRUE 

• FALSE

Which one of the following is a bad example of what forms part of what's in main courses? 

• A main ingredient

• A fruit

• A vegetable 

• A sauce

Which one of the following is a bad example relating to body language? 

• Neatness 

• Colour of uniform 

• Cleanliness 

• Does your uniform look good 

Where should your hands be comfortably placed when you are talking to your Guest? 

• In front of your body

• Next to your body

• On your hips 

• Behind your back 

What happens when you stand too far away from your Guests when serving them? 

• They can't see you properly 

• They can't smell you properly 

• They can't touch you properly 

• They can't hear you properly 

Always be aware of the volume of your voice when speaking to Guests. 

• TRUE 

• FALSE