B55E Homework Chapter 5
1. / With which type of menu are all items sold at one price?a. / Table d'hôte
b. / A la carte
c. / Cyclical
d. / Du jour
2. / With which type of menu is each food item priced separately?
a. / Table d'hôte
b. / A la carte
c. / Buffet
d. / None of the above
3. / How can nontraditional menus be used by a kitchen manager?
a. / They can be sent to potential guests as advertising.
b. / They can be attached to a sign outside the food service operation to attract persons walking by.
c. / They can be left on the table for guests to read after they are seated.
d. / All of the above
4. / What is the best recommendation for the length of a menu?
a. / No more than two pages
b. / No more than four pages
c. / No more than six pages
d. / There is no definite answer to this question.
5. / Which of the following is not a useful tactic to promote items the restaurants want to sell?
a. / Use a box.
b. / Use shading.
c. / Use a different type style.
d. / Place the item in the bottom left-hand corner of the menu.
6. / As a rule of thumb, approximately ______percent of the space on a menu page should remain blank.
a. / 20%
b. / 40%
c. / 50%
d. / 90%
7. / Where should the most popular and highly profitable menu items be placed on a menu?
a. / Bottom left-hand corner
b. / Bottom right-hand corner
c. / Prime real estate area
d. / Bottom middle of the page
8. / A detailed description of ingredients to be used in a specific food product is called a(n):
a. / Ingredient definition
b. / Standard of identity
c. / Ingredient overview
d. / Ingredient formula
9. / Those who rewrite and re-edit menus ______need to be good spellers because the emphasis is on menu item descriptions, not grammar.
a. / Do
b. / Do not
10. / Which of the following violates truth-in-menu issues?
a. / Fresh gulf shrimp from the Gulf of Mexico
b. / Idaho potatoes from Michigan
c. / Fresh catfish that were frozen and then thawed
d. / All of the above
11. / The tactic of boasting about a product when advertising it on a menu in a way that is not believable is called:
a. / Lying
b. / Marketing
c. / Selling
d. / Trade puffing
12. / Which of the following affects the overall size of the menu?
a. / The number of menu items
b. / Spacing
c. / Graphics
d. / A and B
e. / All of the above
13. / Writing information on a dinner menu that promotes a weekend brunch is an example of:
a. / Unreasonable information for a dinner menu
b. / Meal differentiation
c. / Cross selling
d. / Use of the promotional mix
14. / Those who consume dairy products in addition to their vegetarian diets are called:
a. / Vegans
b. / Lacto-vegetarians
c. / Ovo-vegetarians
d. / Lacto-ovo vegetarians
15. / Guests generally have an overall impression of the food service operation's selling prices ______they receive a menu.
a. / Before
b. / After
16. / Organic foods ______, by definition, those that are sold in the local area where they are grown.
a. / Are
b. / Are not
17. / Which of the following ingredients cannot be included in a kosher meal?
a. / Pork
b. / Rabbit
c. / Catfish
d. / A and B
e. / All of the above
18. / Which of the following are lawful (permitted) when a Halal diet is followed?
a. / Pork
b. / Meat-eating animals
c. / Alcoholic drinks
d. / Bread and other cereal products
19. / Which of the following foods is not a common cause of food allergy?
a. / Fresh fruits
b. / Milk
c. / Eggs
d. / Wheat
20. / Which of the following entrées would not traditionally be served with a red wine?
a. / Seafood
b. / Lamb
c. / Beef
d. / Roast pork