Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

2nd Sem - HRM1 > Chapter 5: Menus > Flashcards

Chapter 5: Menus Flashcards

1
Q

It is the single most important document in the business

A

Menu

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Are the building blocks of the menu

A

Recipes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are the six types of institution?

A 
Hotel
Hospitals
Employee food service
Catering and banquet
Fast-food and take-out
Full-service restaurants
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Are fairly standard within any one country

A

Breakfast Menu

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

The menu planning factors include speed, simplicity, and variety

A

Lunch Menu

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

It is usually the main meal

A

Dinner Menu

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

It is one that offers the same dishes every day

A

Static menu

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

It is one that changes every day for a certain period

A

Cycle menu

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

It is one in which each individual items are listed separately, each with its own price

A

À la carte menu

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

It is one in which a selection of complete meals are offered at set prices

A

Table D’ Hôte Menu

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

It is a list of dishes served or available to be served at a meal.

A

Menu

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

It means “fixed price” menu

A

Prix fixe

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

It is offered in addition to that a regular menu

A

Tasting Menu

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is the French name of the tasting menu?

A

Menu Dégustation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Do not repeat foods with the same or similar tastes

A

Flavor

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Refers to the softness or firmness of foods, and their feel in the mouth

A

Texture

17
Q

Serve foods with a variety of colors and shapes

A

Appearance

18
Q

Menus should provide enough nutritional variety to allow customers to select nutritionally balanced meals

A

Nutrients

19
Q

A set of instructions for producing a certain dish

A

Recipe

20
Q

A set of instructions describing the way a particular establishment prepares a particular dish

A

Standardized recipe

21
Q

The measurement of portions to ensure the correct amount of an item is served

A

Portion control

22
Q

It is the basic unit of weight

A

Gram

23
Q

It is the basic unit of volume

A

Liter

24
Q

It is the basic unit of length

A

Meter

25
Q

Is the basic unit of temperature

A

Degree Celsius

26
Q

A specific quantity of a food produced by a recipe

A

Yield

2nd Sem - HRM1 (12 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions