
Marketing in Menus
Authored by Sarah Williams
English
University
CCSS covered

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15 questions
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1.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What is the primary purpose of using descriptive language in menu marketing?
To create a visual image of the dish
To confuse the reader
To increase the price of the dish
To make the menu longer
Tags
CCSS.RI.11-12.5
CCSS.RI.9-10.5
CCSS.RI.6.5
CCSS.RI.7.5
CCSS.RI.8.5
2.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Which of the following is an example of alliteration in menu marketing?
Crispy chicken
Fresh fish
Spicy soup
Delicious dessert
Tags
CCSS.L.4.5
CCSS.L.5.5
CCSS.L.6.5
CCSS.RL.2.4
CCSS.RL.7.4
3.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Identify the correct sentence structure for a menu description: 'A delicious blend of fresh tomatoes, basil, and mozzarella.'
Subject-Verb-Object
Object-Subject-Verb
Subject-Object-Verb
Object-Verb-Subject
Tags
CCSS.RI.11-12.5
CCSS.RI.9-10.5
CCSS.RI.6.5
CCSS.RI.7.5
CCSS.RI.8.5
4.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What is the effect of using sensory words in menu descriptions?
They make the menu more expensive
They enhance the reader's sensory experience
They confuse the reader
They shorten the menu
Tags
CCSS.RI.9-10.4
CCSS.RI.9-10.4
CCSS.RI.11-12.4
CCSS.RL.11-12.4
CCSS.RL.9-10.4
5.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Which word is a synonym for 'savory' often used in menu descriptions?
Sweet
Bitter
Salty
Umami
Tags
CCSS.RI.11-12.5
CCSS.RI.9-10.5
CCSS.RI.6.5
CCSS.RI.7.5
CCSS.RI.8.5
6.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
In the context of menu marketing, what does the term 'locally sourced' imply?
The ingredients are imported
The ingredients are from nearby farms
The ingredients are expensive
The ingredients are organic
Tags
CCSS.RI.11-12.5
CCSS.RI.9-10.5
CCSS.RI. 9-10.8
CCSS.RI.11-12.8
CCSS.RI.8.8
7.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Choose the correct adjective to complete the sentence: 'The _______ aroma of freshly baked bread filled the air.'
pungent
fragrant
bitter
tasteless
Tags
CCSS.RI.11-12.5
CCSS.RI.9-10.5
CCSS.RI.6.5
CCSS.RI.7.5
CCSS.RI.8.5
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