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FOOD SERVICE > MIDTERMS - LESSON 4 > Flashcards

MIDTERMS - LESSON 4 Flashcards

1
Q

serves as promotional sales tool. You can emphasize a menu with a high contribution margin or combine menu items with high costs with menu items with lower costs.

A

MENU

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2
Q

provides expectations & creates a sort of lasting impression.

A

MENU

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3
Q

it has to be presented neatly as it can also portray the image of the restaurant.

A

MENU

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4
Q

It provides information about what food is available, how it is cooked and presented, and at what price.

A

MENU

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5
Q

it is a product offering of a food service that varies in the range of dishes offered and size.

A

MENU

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6
Q

is a French word that means “_____________” or “customer’s order.”

A

ACCORDING TO THE CARD

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7
Q

It is a complete list of all food served in the food service outlet. Each dish is priced separately (shows the price of each dish).

A

A LA CARTE MENU

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8
Q

it offers a combination of menu items (for example: main dish, salad) and prices them as one.

A

SEMI - A LA CARTE MENU

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9
Q

the breakfast menu in the a la carte segment can be categorized into omelets, waffles, pancakes, French toast, cereals, bakery goods, side dishes & beverages.

A

BREAKFAST MENU

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10
Q

is generally composed of appetizers, salads, cold & hot sandwiches, entrees, desserts & beverages.

A

LUNCHEON MENU

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11
Q

Entrees with vegetables, salad, potato or rice are under the ____________ segment.

A

SEMI - A LA CARTE

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12
Q

Offers daily specials that are served in smaller portion. Prices of food offered often vary according to the type food operation, location & service organization.

A

LUNCHEON MENU

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13
Q

presents both a la carte & semi-a la a carte items.

A

DINNER MENU

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14
Q

A __________ typically offers more appetizers & entrees, compared with a luncheon menu.

A

DINNER MENU

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15
Q

dishes are always available any time of the day, whether breakfast, lunch or dinner.

A

CALIFORNIA MENU

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16
Q

offers food items representing the particular cuisine from a specific country or region.

A

ETHNIC MENU

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17
Q

is an amalgamation of both a la carte and semi-a la carte items. It specializes in a particular dish.

A

SPECIALTY MENU

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18
Q

Orders are usually taken through the guest’s room telephone.

A

ROOM SERVICE MENU

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19
Q

The _________ can have a higher price than the menu in the hotel food service outlet.

A

ROOM SERVICE MENU

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20
Q

usually offer selective items that require easy preparations, which are common in hotels, inns & spas.

A

LOUNGE MENU

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21
Q

(tah-buhl-doht) a French word that means “________________”.

A

TABLE OF THE HOST

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22
Q

It has a limited & set number of menu items with a fixed price (fixed number of courses).

A

TABLE D’ HOTE

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23
Q

It is also called a set menu, set meal. Menu items are often cooked in advance & bulk quantity. The price is economical and requires less staff.

A

TABLE D ‘ HOTE

24
Q

menu offered at a set price, where selection of set menu items is presented. On some occasions, set menu items can be served according to the guest’s preferences.

A

BANQUET MENU

25
Q

has a limited list of foods offered at a pre-determined set price & are available for a particular time.

A

BUFFET MENU

26
Q

are usually offered for 12 to 18 hours a day & presented as a set menu.

A

COFFEE HOUSE MENU

27
Q

Menu items are offered in rotation.

A

CYCLICAL MENU

28
Q

Most common food service outlets are fast-food restaurants.

A

STATIC MENU

29
Q

It is also known as the chalkboard menu since the specialty of the day is written on chalkboards.

A

DU JOUR MENU

30
Q

a list of wine selection that ranges from low to high prices.

A

WINE MENU

31
Q

a list of dessert offered by the food service outlet.

A

DESSERT MENU

32
Q

this menu includes special coffee, tea & after drinks on the list, but it can be offered separately.

A

DESSERT MENU

33
Q

This kind of menu requires complex & carefully planned menu where each course complement each other.

A

MENU SEQUENCE

34
Q

stimulate appetite & spicy. It is typically served in various types of small amount in a tray or a rotating trolley.

A

HORS D’ OEUVRES

35
Q

clear soup (consommé).

A

POTAGE

36
Q

are dishes made from eggs.

A

OEUF

37
Q

composed of more than 200 varieties.

A

PASTA

38
Q

dishes made from fish.

A

POISSON

39
Q

a dish made from meat. It is the first meat served in the course. It’s primarily served in small proportions, well garnished & usually accompanied w/ sauce or gravy.

A

ENTREE

40
Q

the second meat served after the entrée & is considered as the main meat of the course.

A

RELEVE

41
Q

It is made from roasted joints & serves larger than the entrée. It is accompanied by a sauce or roast gravy and always goes with potatoes and vegetables.

A

RELEVE

42
Q

serves as a rest between courses due to the length of the French Classical Menu.

A

SORBET

43
Q

popularly known & considered luxurious full courses w/c consists of 12-17 menu items presented in sequence.

A

FRENCH CLASSICAL MENU SEQUENCE

44
Q

made from roast game or poultry such as chicken, duck, quail or turkey, that is usually accompanied by its particular sauce or gravy. It is served w/ a green salad on a crescent shaped dish. In this stage, heavy course will now start to shift to light courses.

A

ROTI

45
Q

are vegetables dishes served with their accompanying sauce. It can be served as an individual course or it can be served together with the entrée, releve or roast courses.

A

LEGUMES

46
Q

is made from small chilled meats.

A

BUFFET FROID

47
Q

it can be served as hot or cold sweets, gateaux, souffle or ice cream.

A

SWEETS

48
Q

anchovies on toast or pickled fruit. It is usually dished w/ a pungent taste. It can be served on hot toast.

A

SAVOUREUX/SAVORY

49
Q

combination of cheeses (soft, hard, semi-hard, blue, fresh cheese) served on a cheese board together with crackers, butter & celery. It may be served before & the sweet course & can be an alternative for the savory course.

A

FROMAGE

50
Q

dessert is usually pastries, cookies, cakes, cookies, candies or fruits. All forms of fruits may be served in this course. This course usually comes at the end of a meal.

A

DESSERT/CUT-FRUITS & NUTS

51
Q

it is important to know the demographics of your guests, such as age, income, nationality & so on, in planning a menu. Each segment has different needs to be considered.

A

DEMOGRAPHIC CHOICES

52
Q

It is also important to consider the available and seasoned items or ingredients that would be used in the menu items. it can also help in lessening the cost.

A

AVAILABILITY OF SEASONAL ITEMS

53
Q

the menu offers depend on the ________________. A children’s party will have a different menu from that of a wedding.

A

NATURE OF THE OCCASION

54
Q

Do not offer menu items that cannot be cooked by your kitchen staff, or do cook menu items that do not have the eqpt that would be needed for such.

A

RESOURCES OF THE KITCHEN STAFF & EQUIPMENT

55
Q

consider a combination of high-cost and low-cost menu items. Less profit will come if you only offer all the expensive menu items.

A

COST & PRICING POLICY

56
Q

consider the balance of flavor, texture & consistency in your menu. An ingredient to one dish should not be repeated to other dishes. The same color of meats should not follow each other. If white meat is served, red meat should follow.

A

FOR GASTRONOMIC REASON

FOOD SERVICE (7 decks)

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