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MENU PLANNING CHAPTER 3 & CHAPTER 4

Authored by Athirah Aziz

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University

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MENU PLANNING CHAPTER 3 & CHAPTER 4
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10 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

THE PRELUDE OF THE MEAL IS KNOWN AS _____________.

BEVERAGE

DESSERT

APPETIZER

ENTREE

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

PUREE IS KNOWN AS ________ SOUP.

THICK

SPECIALTY

CLEAR

3.

MULTIPLE SELECT QUESTION

45 sec • 1 pt

THERE ARE TWO (2) TYPES OF SALAD WHICH ARE _____________ & ____________. (please select two (2) answers)

DESSERT SALAD

MAIN COURSE SALAD

PASTA SALAD

FIRST COURSE SALAD

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

WHICH OF THE BELOW IS THE EXAMPLE OF MEAT ENTREE?

ROASTED DUCK

PENNE PASTA CREAM

FILET MIGNON

BEEF PEPPERONI PIZZA

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

ORANGE JUICE IS THE EXAMPLE ___________.

DESSERT

BEVERAGE

SALAD

BURGER

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

MENU OF THE DAY IS KNOWN AS ______________.

A LA CARTE MENU

STATIC MENU

PRIX FIXE MENU

DU JOUR MENU

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

___________ DOES NOT VERY OFTEN.

A LA CARTE MENU

STATIC MENU

PRIX FIXE MENU

DU JOUR MENU

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