Module 5 Quiz

The "Puzzle" on the menu

Does not sell but is profitable

The "plow horse" of the menu

Sells a lot and is not highly profitable

What type of menu lists each food and beverage item with their prices?

a la carte menu

Which of the following is a part of a standardized recipe? Gluten amount of each ingredient portion size all of the above

all of the above

What is the correct way to express a recipe's yield? by volume by serving by weight any of these ways are correct

any of these ways are correct

Which of the following is the most important element of menu design?

language

What does FIFO refer to?

rotating stock so that the first one purchased is used first

What type of menu do most fast food restaurants use?

static menu

What type of menu consists of small portions in four, five or more courses for a fixed price?

tasting menu

Traditionally a Tip would be given at the beginning of service and a gratuity would be given at the conclusion of service.

true