CONCEPCION HOLY CROSS COLLEGE, INC.

SCHOOL OF HOSPITALITY MANAGEMENT

Minane, Concepcion, Tarlac
Second Semester | A.Y. 2023 – 2024
CHAPTER 5: MENU
BSHM1A-SET A Date:
Name: Instructor: Jaybelle Lagman-Poblacio

GENERAL INSTRUCTIONS: Wrong spelling is wrong. AVOID ERASURES!

Identification (15 points): Write your answer in the space provided.

1. The second meat is served after the entree and is considered as the main meat of the course.
Answer:
2. Menu items usually have limited choices (light meals such as pasta, sandwiches, etc.), which require
quick and little preparation.
Answer:
3. It is a menu that offers each food and beverage item priced and served separately.
Answer:
4. Vegetable dishes served with their accompanying sauce.
Answer:
5. It is typically served in various types at a small amount in a tray or a rotating trolley.
Answer:
6. Is a product offering of a food service organization that varies in the range of dishes offered and size?
Answer:
7. It offers a combination of menu items (for example: main dish, salad) and prices them as one.
Answer:
8. Dishes made from fish.
Answer:
9. Serves as a rest between courses due to the length of the French Classical Menu.
Answer:
10. Most common food service outlets are fast-food restaurants and diners where menu items are
categorized as appetizers, salads, main dishes, dessert, and the like.
Answer:
11. Which French word means "according to the card" or "customer's order"?
Answer:
12. A French word that means "table of the host." has a limited and set number of menu items with a
fixed price).
Answer:
13. Dishes made from eggs.
Answer:
14. It is also known as the chalkboard menu since the specialty of the day is written on chalkboards.
Answer:
15. It is primarily served in small proportions, well garnished, and usually accompanied with a sauce or
gravy.
Answer:

Enumerations (6 points): Write your answer in the space provided.

1. What are the 6 types of menu.

a.
b.
c.
d.
e.
f.