MENU PLANNING CHAPTER 3 & CHAPTER 4

THE PRELUDE OF THE MEAL IS KNOWN AS _____________.

• BEVERAGE

• DESSERT

• APPETIZER

• ENTREE

PUREE IS KNOWN AS ________ SOUP.

• THICK

• SPECIALTY

• CLEAR

THERE ARE TWO (2) TYPES OF SALAD WHICH ARE _____________ & ____________. (please select two (2) answers)

• DESSERT SALAD

• MAIN COURSE SALAD

• PASTA SALAD

• FIRST COURSE SALAD

WHICH OF THE BELOW IS THE EXAMPLE OF MEAT ENTREE?

• ROASTED DUCK

• PENNE PASTA CREAM

• FILET MIGNON

• BEEF PEPPERONI PIZZA

ORANGE JUICE IS THE EXAMPLE ___________.

• DESSERT

• BEVERAGE

• SALAD

• BURGER

MENU OF THE DAY IS KNOWN AS ______________.

• A LA CARTE MENU

• STATIC MENU

• PRIX FIXE MENU

• DU JOUR MENU

___________ DOES NOT VERY OFTEN.

• A LA CARTE MENU

• STATIC MENU

• PRIX FIXE MENU

• DU JOUR MENU

WHEN SELECTING A MENU ITEM, CHOOSING DIFFERENT METHODS OF COOKING REFER TO THE PRINCIPLES OF ___________.

• COOKING TECHNIQUE

• INGREDIENT & FLAVOUR

• TEXTURE

• NUTRITION

"The way food is presented can enhance the dining experience and make dishes more appealing". THIS PRINCIPLES REFERS TO __________.

• NUTRITION

• COMPOSITION & PRESENTATION

• COLOR. SHAPE & SIZE

• INGREDIENT

THE _____________ IS USUALLY SERVED BETWEEN 12.00PM TO 2.00PM.

• DINNER MENU

• BRUNCH MENU

• BREAKFAST MENU

• LUNCHEON MENU