Cricos code 03149k question 1 why should successful

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CRICOS Code: 03149K Question 1: Why should successful menu styles and types of menus be based on customer requirements? (Answer true or false in space provided) True or False A successful menu is one that is created with the business’ requirements in mind. True Different businesses will attract different types of customers and the menu must be constructed accordingly. True Whether you work in a bistro, club or à la carte restaurant, the expectations of customers will never vary. False In some establishments the price will be the most important factor and you will produce many simple, comparatively low-cost dishes. True In other establishments, the focus will be on quality and presentation of food and you will produce fewer, more complex dishes which are more expensive. False Question 2: Connect the ethnic groups with potential food preferences: Thai Pizza/Pasta--- 5 French Burgers--- 3 USA Tandoori---4 Indian Spicy food--- 1 Italian Pâté--- 2 Question 3: How did Escoffier’s invention of the “partie system” affect the production and quality procedures in commercial kitchens? The following statements are: (Answer true or false in space provided) True or False Escoffier invented the partie system that helped to speed up production and ensured a quality product. True Prior to his reorganisation of the kitchen, chefs were in charge of their dish, from the accompanying vegetables to the sauce. True The new brigades worked more efficiently through a production line process, which meant they could serve large number of guests in a very limited time span, reflecting modern needs. True Escoffier created the apprenticeship system and was the instigator of formal False American college Assessment – 3 – Written Quiz
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K training. Escoffier created the chef’s uniform and left a wide range of cookbooks for the professional chef or dedicated hobby cook. True Question 4: Many current trends in the hospitality industry centre on environmental impacts and freshness of produce. How does this affect purchasing and the nutritional and economic aspects in menu planning? (Tick the correct box indicating true or false) True False Using local produce and pairing dishes with local wines and beers is a way of reducing the amount of pollution generated by transport. Using local produce and pairing dishes with local wines and beers has the benefit of promoting and supporting the local community. Using fresh ingredients purchased on the day and preparing health- conscious dishes is no longer a trend among chefs. Using all cuts of the animal, including the cheaper cuts and offal and choosing appropriate cookery methods is a way of providing more affordable menu items, yet still allowing a reasonable profit.

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