(a) List four types of menu.
(b) State four uses of food accompaniment.
(c) Define the term menu card.
(b) State four uses of food accompaniment.
(c) Define the term menu card.
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Correct Answer: Option
Explanation:
(a)Types of menu: (i) Table d'hote. (ii) A la carte, (iii) Hospital menu. (iv) Children's menu. (v) Plat de jour.(vi) Carte du jour (vii) Cyclical menu (viii) Special party/function menu (ix) Buffet menu. (x)Breakfast menu (xi) Lunch/luncheon menu (xii) Dinner menu (xiii) Fixed menu. (xx) Menu for people at work. (xxi) Supper menu. (xxii) Specialty menu.
(b) Uses of food accompaniment: (i) To improve appetite. (ii) To improve flavour of food. (iii) To enrich a dish. (iv) To complete a dish. (V) To add to the bulk of a dish. (vi) To give greater satisfaction. (vil) To provide moisture to the dish. (vii) To add colour to a dish. (ix) To make a dish attractive. (x) To improve the texture of the dish. (X1) To make a dish palatable.
(c) Definition of the term menu card: It is a designed card placed on a table to show or indicate the menu or courses available for breakfast, lunch and supper/ dinner.
(a)Types of menu: (i) Table d'hote. (ii) A la carte, (iii) Hospital menu. (iv) Children's menu. (v) Plat de jour.(vi) Carte du jour (vii) Cyclical menu (viii) Special party/function menu (ix) Buffet menu. (x)Breakfast menu (xi) Lunch/luncheon menu (xii) Dinner menu (xiii) Fixed menu. (xx) Menu for people at work. (xxi) Supper menu. (xxii) Specialty menu.
(b) Uses of food accompaniment: (i) To improve appetite. (ii) To improve flavour of food. (iii) To enrich a dish. (iv) To complete a dish. (V) To add to the bulk of a dish. (vi) To give greater satisfaction. (vil) To provide moisture to the dish. (vii) To add colour to a dish. (ix) To make a dish attractive. (x) To improve the texture of the dish. (X1) To make a dish palatable.
(c) Definition of the term menu card: It is a designed card placed on a table to show or indicate the menu or courses available for breakfast, lunch and supper/ dinner.