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Worksheets

Menu Design

Total questions: 18

Worksheet time: 36mins

Name
Class
Date
1.

Every decision in a restaurant begins with the.....

a)

Recipes

b)

Staffing

c)

Menu

d)

Construction

2.

This type of menu has a core of items that do not change

a)

Cycle

b)

Static

c)

Prix Fixe

d)

Buffet

3.

The menu will repeat at a certain time, could be weekly, bi-weekly, or monthly.

a)

Cycle

b)

Static

c)

Prix Fixe

d)

a la Carte

4.

What skill is need to effectively needed to write a menu?

a)

Knowledge of product

b)

Mastering a variety of cooking methods

c)

Nutrition

d)

All of the Options

5.

Which of the following would be the hardest menu to write?

a)

Prose

b)

List

c)

List and Descriptions

d)

Static Menu

6.

A catered wedding menu would be categorized as a

a)

Static

b)

Cycle

c)

Special Occasion

d)

A la Carte

7.

What is a key characteristic of a balanced menu?

a)

Variety

b)

Using the same cooking method

c)

Spicy Foods

d)

All food is the same price

8.

In a true a la carte menu everything is

a)

Expensive

b)

Served Family Style

c)

Ordered individually

d)

The menu changed daily

9.

A set menu with NO choices is called

a)

Prix Fixe

b)

Cycle

c)

Static

d)

Table d'hote

10.

Our student luncheon menus are an example of what type of menu?

a)

Prix Fixe

b)

Table d'hote

c)

Static

d)

Cycle

11.

Antipasto, a course in a traditional Italian menu means

a)

Not Pasta

b)

After the pasta

c)

Before the pasta

d)

Main pasta course

12.

Who has the most famous static menu in the world?

a)

Chile's

b)

McDonalds

c)

The Cake Bar

d)

The French Laundry

13.

Modern a la carte menus differ from traditional a la carte menus because

a)

Modern a la carte menus cost more

b)

Modern a la cart menus items usually come complete with protein, vegetable and starch

c)

Modern a la carte menus do not differ from true a la carte menus

d)

Modern a la carte menus have more choices

14.

Which of the following is an example of psychological pricing?

a)

$3.50

b)

$4.99

c)

$5.25

d)

$6.00

15.

A menu written in prose would ...

a)

Have only a list of items

b)

Have a list of items with a short description

c)

Contain very little information

d)

List the item with a very detailed description using many descriptive words

16.

What is an intermezzo?

a)

Typically a sorbet used as a palate cleanser between courses

b)

A dessert course

c)

Soft serve ice cream

d)

Are in the restaurant where hors'douerves are served

17.

What type of establishment is most likely to have a cycle menu?

a)

Chain Restaurant

b)

McDonald's

c)

School Cafeteria

d)

Cycle Menus do not Exist

18.

A guest eating at a restaurant with a Table d'Hôte menu would have how many choices of entree?

a)

0

b)

1

c)

3

d)

5