Module 3

PRE-TEST: 

Direction: Read each question carefully and choose the correct answer. Write the letter of your answer on the space provided.

1. Which of the following is NOT a type of menu?

A. À la carte

B. Table d’hôte

C. Interactive menu

D. Cycle menu

2. What type of menu offers each item priced separately?

A. Table d’hôte

B. À la carte

C. Prix fixe

D. Tasting menu

3. A menu that changes daily, weekly, or seasonally is called:

A. Static menu

B. Cycle menu

C. Digital menu

D. À la carte menu

4. In a school cafeteria, the menu rotates every two weeks. What type of menu is this?

A. À la carte

B. Table d’hôte

C. Cycle menu

D. Static menu

5. Which of the following items would most likely appear on a breakfast menu?

A. Grilled salmon

B. Pancakes and eggs

C. Roast beef

D. Caesar salad

6. A "prix fixe" menu means:

A. Customers can choose unlimited items

B. All items are free

C. A set number of courses at a fixed price

D. Food is charged by weight

7. A static menu is one that:

A. Changes every day

B. Offers items that remain the same every day

C. Offers only drinks

D. Includes only desserts

8. Which of the following best describes a Table d’hôte menu?

A. Food trucks with changing items

B. A menu with a full meal at a set price

C. Buffet-style dining

D. Vending machine menu

9. Which type of menu would most likely be used in a fine dining restaurant with seasonal ingredients?

A. Static menu

B. Digital menu

C. Seasonal menu

D. Institutional menu

10. If a restaurant menu offers a list of appetizers, main dishes, and desserts, each with separate prices, what type is it?

A. Buffet menu

B. À la carte menu

C. Cycle menu

D. Table d’hôte menu 

Information Sheet :

Learning Objectives: Trainee will identify the product from menu.  

• Menu 

A menu is a presentation of detailed lists of food items that are served in restaurant or hotel. A menu in any food service organization is considered as the most important planning control tool to run a food service operation. If a menu is developed with appropriate planning following food trend and featuring best possible options for the food lovers then the menu can contribute in all sectors of hotel. A well-planned menu also can ensure proper utilization of hotel resources (ex food, labor, equipment, and facilities). 

A menu usually varies in respective to any business’s particular mission and food service nature. But whatever the type of food service establishments, every menu must be formed with careful planning and implementation of those planning in order to meet the guests’ needs and to achieve competitive advantage within the budgetary restrictions of the food service operation.  

• Types of Menus 

Even though menu could be offered in different ways in different food service organization, but traditionally 2 types of food menus are offered in food operation: the table d hôte and the à la carte. Other menus are usually adaptations of these of 2 types of menus. In short here are the different types of Menus; 

• Food Allergens 

A food allergy is when the body's immune system reacts unusually to specific foods. Although allergic reactions are often mild, they can be very serious. Symptoms of a food allergy can affect different areas of the body at the same time. Some common symptoms include: an itchy sensation inside the mouth, throat or ears.

 1. Dairy: This is found in butter, cheese, cream, milk powders, yoghurt and foods glazed with milk. Cow’s milk allergy affects around 3-6% of infants and young children and causes many health problems. It frequently takes many months to be diagnosed. The enzyme lactose is the cause of the allergic reaction. Many children outgrow a milk allergy and this allergy is uncommon in adults.

 2. Beef: Meat from any kind of mammal beef, lamb, pork, goat, and even whale and seal can cause an allergic reaction. While meat allergy is uncommon, more cases have been reported in the past few years and the numbers continue to rise due to increased recognition of the diagnosis. 

3. Nuts: The allergens responsible for nut allergy are diverse and include the seed storage proteins (vicilins, legumins, albumins), plant defense related proteins and profilins. Nut allergic individuals often react to several different nuts, suggesting that cross-reactivity between nut allergens is a common phenomenon. 

4. Sea food: A seafood allergy is when the body's immune system mistakes seafood as harmful. For some people who are allergic, seafood can cause life-threatening reactions. If you are allergic to one type of seafood, you may not be allergic to another .

5. Gluten: Gluten is a protein found in grains, such as wheat, barley and rye. Some people are allergic to wheat, but that is not the same as a gluten allergy. Gluten allergy is a misleading term commonly confused with wheat allergy, or sometimes celiac disease.  

• Other Common allergies 

Less is known about soy and wheat allergies than the more common allergies discussed above. Likewise, little is known about fish, shellfish, and tree nut allergies, except that they’re generally lifelong disorders.

• Diagnosing a food allergy 

The way food allergies are diagnosed usually depends on the severity of symptoms. If your symptoms are mild, a doctor may recommend keeping a food diary to record all of the foods you eat or drink to pinpoint the culprit. Another way to diagnose a mild food allergy is to remove certain foods from the diet and then slowly reintroduce them to find out if symptoms return. In the case of more severe allergies, skin or blood tests can identify egg, milk, nut, and shellfish allergies.  

• Treatment Options 

As with other types of allergies, avoidance is often the best medicine. Anyone with a food allergy should be careful when purchasing food at a supermarket or restaurant to make sure there are no traces of the allergen. Mild symptoms may not require any treatment at all, or a simple over-the-counter antihistamine may resolve the symptoms. For more serious allergic reactions, a doctor may prescribe steroid medications. Steroids may have serious side effects and shouldn’t be used for more than a few days at a time. 

Self-Check Quiz 3.1-1 Check your understanding by answering the following questions:

 1. What are the types of menu?

2.  What is A la carte menu? 

3. What are the Table d’hote (Fixed menu)? 

4. Write down the beverage list? 

5. What are the different between dish and recipes? 

6.What Are Major Food Allergens?