Chapter 8 Menu Copy
Which of the following is an example of a "brand name" truth-in-menu violation? A restaurant serves both Coke and Pepsi in the same establishment A customer asks for a Coke and the server brings a Pepsi A restaurant lists Coke products on the menu when the majority of the market wants Pepsi Not serving Coke or Pepsi and offering boutique sodas on the menu instead
A customer asks for a Coke and the server brings a Pepsi
Which of the following menu types should include a "selling" aspect to its menu descriptions? Restaurant tasting menus Noncommercial menus Banquet menus A la carte restaurant menus
A la carte restaurant menus
Which of the following is an example of a "quantity" truth-in-menu violation? A menu that advertises its steaks' weight as "precooked weight" A menu that only serves 3 shrimp in a dish labeled simply "shrimp cocktail" A menu that describes a sandwich as stuffed with "6 oz of sliced turkey" and only serves 5 oz A menu that advertises "4 strips of bacon" and serves one of the strips as two broken halves
A menu that describes a sandwich as stuffed with "6 oz of sliced turkey" and only serves 5 oz
Which of the following is an example of a "point of origin" truth-in-menu violation? Advertising "French fries" but using potatoes from Idaho Advertising "French toast" but using a recipe from an American cookbook Advertising "French bread" but using flour milled in the United States Advertising "French truffles" but using truffles from Italy
Advertising "French truffles" but using truffles from Italy
The name of a menu item may be written ________. Above the menu description To the left of the menu description Embedded within the menu description All of these
All of these
Which of the following is an example of a "food preparation" truth-in-menu violation? Calling the fish "fried" but serving fish that was crusted, sprayed with oil, and cooked quickly in a hot oven Calling the corned beef "boiled" but serving corned beef that spent most of the cooking time at a simmer after first coming to a boil Calling the squash "roasted" but serving squash that was cooked in the oven in a sauté pan instead of a roasting pan Calling the pulled pork "barbecued" but serving pork that was slow cooked on a grill
Calling the fish "fried" but serving fish that was crusted, sprayed with oil, and cooked quickly in a hot oven
Which of the following is an example of a "merchandising terms" truth-in-menu violation? Calling something on a menu "the best in town" when everyone knows that "Joe's Place" next door offers a better version Calling a pie on the menu "mile high" but only serving a pie that is 5 inches tall Calling the muffins on the menu "baked fresh daily" but selling yesterday's muffins Calling a Buffalo wing's heat level "suicide" when all of the customers have survived eating it
Calling the muffins on the menu "baked fresh daily" but selling yesterday's muffins
Which of the following is an example of a "preservation" truth-in-menu violation? Calling the apples "dehydrated" on the menu and using dehydrated apple chips Calling the cucumbers "pickled" on the menu and using pickled cucumbers Calling the strawberries "fresh" on the menu and using a freshly opened can of strawberries Calling the green beans "frozen" on the menu and cooking the beans after they have thawed
Calling the strawberries "fresh" on the menu and using a freshly opened can of strawberries
Which of the following is an example of a "price" truth-in-menu violation? Charging extra for cheese on a burger but not notifying the guest of the charge Charging gratuity on a bill for all guests, even the parties of 1 or 2 Charging sales tax on a bill on top of the prices already listed Not providing free refills on a cup of coffee
Charging extra for cheese on a burger but not notifying the guest of the charge
A casual café should use classical French culinary terminology in its menu descriptions. True False
False
Children's menus should include extensive menu descriptions to persuade children that the food is worth trying and to notify parents of all the ingredients that are possible allergens in the food. True False
False
In order to sell guests on patronizing a restaurant, most of the menu descriptions should use phrases like "the best you've ever tasted." True False
False
Menu descriptions in quick-service operations should be long and detailed as counter servers won't have time to answer menu questions. True False
False
When a fast food establishment shows a picture of a beautiful burger on its ads but the burger most customers receive looks slightly compressed and askew, that is an example of a verbal and visual presentation truth in menu violation. True False
False
While a menu description must communicate certain factual information to the guests, the selling of the dish is best left to the servers. True False
False
The tone of a menu description should ________. Make the food sound fun and whimsical Stick to the ingredients Show that the operation is serious about food Match the concept of the business
Match the concept of the business
Which of the following is an example of a "product identification" truth-in-menu violation? Serving grouper for a dish when the menu lists cod Listing "fried fish" on the menu and changing which fish is served each day Writing "tartar sauce" on the menu and having servers tell customers that they have changed to cocktail sauce for the day because they are out of tartar sauce (and then serving cocktail sauce) Serving a product on a dish that most customers cannot identify
Serving grouper for a dish when the menu lists cod
A dish is listed as "Stir-fried Eggplant over Rice." Assuming all of the following ingredients are part of the recipe for this dish, which should be listed in the menu description? Vegetable stock Shrimp paste Basil Canola oil
Shrimp paste
Which of the following is not appropriate to include on a menu? Historical information about the 200-year-old building in which the restaurant resides The business's contact information Information about upcoming events at the restaurant The positive qualities of the Chinese communist party in a Chinese restaurant
The positive qualities of the Chinese communist party in a Chinese restaurant
A typo on a menu can cause guests to think they are overpaying for the food and dining experience. True False
True
Catering menus do not typically need a persuasive selling component to their menu descriptions as the menus are lengthy and the salesperson can provide additional description to the client. True False
True
Historical and cultural information about a restaurant should be included only if it enhances the guests' dining experience. True False
True
In addition to the main ingredient, a menu description should include those ingredients that significantly impact the dish's flavor. True False
True
The term "organic" is a legally defined term but "natural" is not. True False
True
When a restaurant advertises certain dishes as low-fat, cooks must measure the oil or butter they put in the pan for the cooking of those dishes. True False
True
Which of the following is an example of a "quality" truth-in-menu violation? Using choice grade meat for a prime rib Using grade B eggs when the menu lists grade A eggs for that dish Labeling a dish as "outstanding" and only serving a subpar meal Describing a salad as using fresh lettuce and serving old, slightly wilted lettuce
Using grade B eggs when the menu lists grade A eggs for that dish
