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Menu Planning

Authored by Nicole Chuchmach

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Professional Development

Used 2+ times

Menu Planning
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10 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A menu with a fixed price that usually includes an appetizer, entree, and dessert

Cycle Menu

A La Carte Menu

Prix Fixe Menu

Table d'hote

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Table d'hote menu is a French term meaning "table of the host."

True

Fase

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

After cooking food, it should be kept hot at 60 C (140 F) until it is served

True

False

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Ground Chicken (poultry) should be cooked to 74 C (165 F)

True

False

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

You are working in the Humber Room as a cook. You need to cut raw chicken. What colour of cutting board would you use?

Red

Green

Yellow

Blue

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

You are working in the Humber Room as a cook and you need to cut vegetables for dinner service. What colour of cutting board would you use?

Red

Green

Yellow

Blue

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

You should include prices when presenting a menu to your guests at each table

True

False

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