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