Understanding Menus and Portion Control

What is a menu?

• A list of ingredients

• A food cost report

• A list of food items offered to customers

• A recipe collection

One key function of a menu is to:

• Train chefs

• Guide the purchasing and preparation of food

• Replace recipes

• Maintain store inventory

Why is menu planning important?

• To increase leftovers

• To ensure balanced, economical, and appealing meals

• To avoid cooking

• To confuse the cook

Which of the following is not a factor in menu planning?

• Nutritional needs

• Food preferences

• Seasonality

• Music preference

Which step comes first in writing a menu?

• Calculating portion size

• Considering the budget

• Preparing food

• Decorating the kitchen

Which type of menu offers limited choices for a fixed price?

• À la carte

• Table d'hôte

• Cyclic

• Static

A menu that changes daily or weekly is known as:

• Static menu

• À la carte

• Cyclic menu

• Digital menu

In à la carte menus:

• Items are offered as a complete meal

• Items are individually priced

• Food is served free of cost

• Only beverages are listed

What is the best way to display a menu in a restaurant?

• Inside the kitchen

• On walls and digital screens accessible to customers

• In the storeroom

• Hidden under the counter

Which of the following affects menu design the most?

• Dining table size

• Serving spoon size

• Target audience and meal type

• Chef's age