Menu Knowledge and Wine Pairing Quiz

Banquet Menu = Designed for a large group with multiple courses Buffet Menu = Self-service style allowing guests to choose items Cyclical Menu = Rotates items over a specified period Static Menu = Offers a consistent selection of dishes throughout the year

Sauvignon Blanc = Paired with seafood and white meats Pinot Noir = Blends well with duck Cabernet Sauvignon = Pairs with lamb dishes Sauternes = Matches well with desserts

Dry Rose = Good with redfish like salmon Blush Zinfandel = Blends well with its own color Shiraz = Ideal for game and peppery dishes Champagne = Can be served throughout the meal

<p>Dishes' names = The title of each item on the menu Cooking method = How the dish is prepared Preparation time = Time taken to make the dish Price = Cost of the dish</p> Signup and view all the answers

<p>Demographic Choices = Target audience or customer base Availability of Seasonal Items = Freshness and quality of ingredients Nature of the Occasion = Formal vs. informal dining Resources of the Kitchen Staff = Kitchen capacity and skill level</p> Signup and view all the answers

<p>Open menu = Presented face up for guests to see Unopened menu = Held in hand and shown to guests Table menu = Already placed on each table at the outlet Host presentation = Presented first to the group leader</p> Signup and view all the answers

<p>Fixed Price = Set amount for the entire meal Limited Menu = A chosen selection of dishes offered Economical Dining = Cost-effective for guests Bulk Cooking = Dishes prepared in larger quantities</p> Signup and view all the answers

<p>Name of guest/caller = Identifies who made the reservation Number of persons = Total guests expected at the table Contact number = For reaching the guest if necessary Table preference = Specific location or type of seating</p> Signup and view all the answers

<p>White wines = Go with seafood and white meats Red wines = Complement red meats Sweet wines = Best with desserts Champagne = Pairs with any course of the meal</p> Signup and view all the answers

<p>Opening greeting = Sets a polite tone for the conversation Reservation details = Confirms specifics of the booking Special arrangements = Addresses any specific requests made Closing statement = Expresses gratitude and anticipation</p> Signup and view all the answers

<p>French Classic Dinner = Luxury full-course meal with multiple items Set Menu = Pre-determined selection at a fixed price Prix Fixe Menu = Fixed number of courses offered Aperitif = Served before the meal to stimulate appetite</p> Signup and view all the answers

<p>Menus on the table = Used in casual dining settings Waiter presentation = Common in upscale restaurants Host or woman first = Applied in group dining situations Direct handoff = Not recommended in formal settings</p> Signup and view all the answers

<p>Date and time = When the guest wants the table Any special request = Additional needs for the reservation Number of persons = How many guests will be dining Contact number = Phone number for confirmation</p> Signup and view all the answers

<p>Chianti = Italian red wine often paired with spicy dishes Cabernet Sauvignon = Full-bodied red best with hearty meats Pinot Noir = Light red wine suitable for diverse pairings Shiraz = Rich red ideal for robust flavors</p> Signup and view all the answers

<p>What they taste like = Informs guests about flavors What are the ingredients = Addresses dietary restrictions Required plate and cutlery = Ensures correct serving logistics How to serve = Maintains service standards</p> Signup and view all the answers

<p>Good morning greeting = Initiates the call politely Reconfirming details = Ensures accuracy of the booking Thank you statement = Shows appreciation for the reservation Request for additional needs = Open for any further guest specifications</p> Signup and view all the answers

<p>Provides information about food = Details available dishes and pricing Presents the list of items logically = Aids comprehension of menu items Serves as a marketing tool = Describes dishes to entice guests Dictates operational needs = Establishes required staff and equipment</p> Signup and view all the answers

<p>À La Carte Menu = Items priced separately and cooked to order Semi-À La Carte Menu = Combination of items priced as one California Menu = A menu featuring a wide variety of options Lounge Menu = A menu focusing on lighter fare and beverages</p> Signup and view all the answers

<p>Hors d'Oeuvres = First course Entrée = Main course Plat Principal = Main dish served Dessert = Final course</p> Signup and view all the answers

<p>Floor stands = Display menus prominently on tables Posters = Showcase daily specials or promotions Tent cards = Provide information at each place setting Clip-ons = Attach to tables or menus for visibility</p> Signup and view all the answers

<p>Breakfast Menu = Serves morning dishes like eggs and pastries Ethnic Menu = Features dishes from specific cultures Specialty Menu = Focuses on unique or seasonal offerings Room Service Menu = Lists items available for in-room dining</p> Signup and view all the answers

<p>Guest preferences = Align menu with customer tastes Food cost = Ensure profitability of dishes Cooking time = Balance between quick and slow preparations Seasonality = Incorporate fresh, local ingredients</p> Signup and view all the answers

<p>Clear descriptions = Enhances guest understanding Logical flow = Guides diners through their meal Visual appeal = Attracts customers' attention Pricing strategy = Supports financial viability of the restaurant</p> Signup and view all the answers

<p>Number of courses = Impacts meal duration Dishes variety = Ensures customer satisfaction Presentation style = Influences dining experience Dietary restrictions = Caters to diverse customer needs</p> Signup and view all the answers