Menu Knowledge Quiz

What is the origin of the word "menu"?

• Italy in the 16th century

• France in the 18th century

• Greece in the 12th century

• England in the 19th century

Which of the following is NOT a type of menu?

• Table d'hôte

• À la carte

• Fusion menu

• Tasting menu

In a traditional menu, which course is served as a palate cleanser?

• Entrée

• Sorbet

• Cheese

• Roast

What is the typical structure of a modern menu?

• Five-course meal

• Three-course meal (Starters, Mains, Desserts)

• Seven-course meal

• Fixed-price buffet

Which factor does NOT influence menu development?

• Availability of kitchen space and equipment

• Seasonal and locally sourced food

• Number of tables in the restaurant

• Dietary requirements

What is the key difference between Table d'hôte and À la carte menus?

• Table d'hôte offers a fixed number of courses at a set price, while À la carte prices each dish separately

• À la carte menus are only available in fine-dining restaurants

• Table d'hôte allows customers to create their own dishes

• À la carte menus do not have desserts

Which of the following is considered a starter in a traditional menu?

• Relevé

• Oeufs

• Hors d'oeuvres

• Poisson

How does menu presentation impact customer choices?

• Customers prefer handwritten menus

• The font, color, and layout influence customer perception

• A lengthy menu increases customer satisfaction

• Menus do not affect customer decisions

What is an important consideration for menu size and shape?

• It should be as large as possible to fit all dishes

• It must match the restaurant’s theme and be easy to handle

• It should always be a single sheet

• The shape does not impact customer experience

How does seasonality influence menu planning?

• It restricts restaurants to serving only local dishes

• It ensures the use of fresh, high-quality ingredients when available

• It has no impact on the menu, as most ingredients are imported

• It forces restaurants to change menus daily