Restaurant Menu Quiz

On what type of menu would a guest most likely purchase a side dish?

• Smorgasbord

• Buffet

• A'la carte

• Table d'hote

Which of the following is not a course in a traditional menu structure?

• Appetizer

• Fillet

• Entrée

• Dessert

An a' la carte menu is

• A list of menu items available in addition to a larger menu.

• A menu offering choice in each course, all individually priced.

• A menu offering limited choice at a fixed price.

• A menu allowing a range of choices at a set price.

The menu is central to food and beverage operation because

• It is the first impression of the establishments

• It communicates everything about the restaurant's operation.

• It is a legal requirement.

• It dictates staffing, organization, production and service methods.

Appetizers are

• Served to stimulate the appetite

• Eaten with tea or coffee

• Always served hot

• Large in portion sizes

The following are reasons restaurant needs to have menu except

• It's a legal need.

• It communicates everything about the restaurant's tasks.

• It dictates staffing, organization, production and service methods.

• It provides customer information about the recipe cost.

The Table d' Hote menu is most useful in

• Serving meals in primary and intermediate schools.

• Serving meals for businesspeople.

• Coffee shop styled restaurants.

• Take away food counters.

Which one covers defining an A la Carte menu?

• Pricing each dish separately.

• The menu has a fixed number of courses.

• There is a limited choice within each

• The dishes are ready at a set time.

A main course or entrée

• Can be served cold

• Most expensive in the menu list

• All of the above

• Have a savory taste

Table d' hote menu are mostly used to

• At lunch service

• For themed dinner

• Catering to large number of people

• All of the above