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WorksheetsMenu Planning 2
Total questions: 12
Worksheet time: 6mins
Which one is a commercial food industry?
Restaurant
Hospital
Campus Catering
Business industry
This segment prepares and serves food in support of some establishment's main function
Commercial segment
Industrial segment
Non commercial segment
Company segment
Type of restaurants
Casual, Fine, Freeform
All day, Family, Fast Food
Diner, Quick Service, Drive thru
Full service, Breakfast, Stop and Go
Here, the menu is choosen by the host of an event for a specified number of people
Banquet
Ballroom
Meeting Room
Restaurant
The head of Culinary restaurant in the hotel
Chef de Cuisine
Chef de Partie
Sous Chef Cuisine
Head Chef
Which one is not the forces of changes in food industry?
Technology
Trend
Religion
Money
Modern kitchen organization nowadays are group of
Supervisor, Chef, Cooks
Chef, Manager, Cooks
Chef, Commis, Cook
Chef, Cook, Entry
HACCP?
Hazzardous Analytical Critical Control Points
Hazard Analytical and Critical Control Points
Hazard Analysis and Critical Control Points
Hazardous Analysis Critical Control Points
Food that has been modified genetically to provide needs
AGMO
GMO
FGMO
NON GMO
What are Auguste Escoffier contribution?
Kitchen brigade, culinary technique, culinary hygiene
Culinary technique, recipes, kitchen structure
Kitchen structure, recipes, food science
Culinary technique, restaurant, kitchen structure
What is the important thing on creating menu?
Team work
Uniqueness
Customers Needs
Questionaire
What is the most needed to paid attention on creating menu?
Your type of restaurant
Your type of person
Your type of profit
Your type of city
