QUIZ in menu planning, Food and Beverage Services.pptx

A summative quiz in Types of menu

1. QUIZ This quiz tests your understanding of key concepts we've covered in our workshop. Remember, it's not just about getting the right answers, but also about reflecting on what you've learned. Take your time, think critically, and good luck!

2. Question 1: Nutritional Balance Which of the following best describes a balanced meal? A) A meal that includes all five food groups. B) A meal that includes only proteins and carbohydrates. C) A meal that is low in calories. D) A meal that is high in fats.

3. Question 2: Menu Variety Why is it important to include a variety of colors in a menu? A) To make the meal visually appealing. B) To ensure a range of nutrients are provided. C) To increase appetite. D) All of the above

4. Question 3: Portion Sizes Which factor is least important when determining portion sizes? A) The cost of the ingredients. B) The nutritional needs of the customer. C) The type of meal (breakfast, lunch, dinner). D) The age of the customer.

5. Question 4: Special Diets When planning a menu for people with diabetes, which of the following should be minimized? A) Sugary desserts. B) High-fiber vegetables. C) Lean proteins. D) Low-fat dairy.

6. Question 5: Seasonal Ingredients Why is it beneficial to use seasonal ingredients in menu planning? A) They are usually more expensive. B) They are fresher and more flavorful. C) They have a longer shelf life. D) They are less available in local markets.

7. Question 6: Menu Layout Which part of a menu is typically designed to draw the most attention? A) The dessert section. B) The upper right-hand corner. C) The center. D) The lower left-hand corner.

8. Question 7: Food Allergies What is the best practice when planning a menu for a group with unknown food allergies? A) Avoid all common allergens. B) Clearly label all dishes with potential allergens. C) Include a disclaimer that you cannot accommodate allergies . D) Only serve pre-packaged foods.

9. Question 8: Menu Costing What is the purpose of menu costing? A) To determine the price point for each dish. B) To decide the portion sizes. C) To plan the layout of the menu. D) To choose the type of ingredients to use.

10. For no. 9-10 List down at least 2 types of menus. for no. 11-15 What is the impact of menu design on customer experience? How do layout, language, and visual elements influence a customer's perception of a menu and their dining choices? Provide examples to support your points.

11. THANK YOU!