Back
5: Review Questions
How does the menu function as the basic game plan for a restaurant?
List and describe each of the four types of menus.
List the seven classic parts of a menu.
Explain the difference between à la carte pricing and table d’hôte pricing.
List six factors to consider in menu planning and describe how you would use them to plan a menu.
Explain how restaurants use standardized recipes to achieve consistency.
Describe two food preparation techniques.
Describe the three cooking methods and give an example of each.
Why is portion control important?
What can a chef do to make a plate of food look appealing?
Describe the five basic styles of service and give an example of a restaurant where each style is used.
Describe three popular styles of seated service.
Why should children be served first?
Explain why food is served from the left and removed from the right.
From which side are beverages served?
Your Name
Your E-mail
Send yourself a copy
Your Instructor's E-mail
Additional Recipient's E-mail (optional)
Comments
I confirm my input is correct and am ready to submit