
Menu Planning
Quiz
•
Fun
•
Professional Development
•
Practice Problem
•
Hard
Nicole Chuchmach
Used 2+ times
FREE Resource
Enhance your content in a minute
10 questions
Show all answers
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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