(a) List four types of menu. (b) State four uses of food accompaniment. (c) Define the term menu card.

(a) Four types of menu

1. A la carte menu
2. Table d'hote menu
3. Breakfast menu
4. Banquet (function) menu

(b) Four uses of food accompaniments

1. They improve and complement the flavour and taste of the main dish.
2. They aid digestion of rich or heavy foods (for example apple sauce with roast pork).
3. They improve the appearance and add variety of colour and texture to the dish.
4. They increase the nutritional value and give the diner a choice to suit personal taste.

(c) Definition of a menu card

A menu card is a printed or written list of the dishes and drinks available or to be served at a meal, usually arranged in the order of courses and often showing the prices. It serves as a guide from which the customer makes a choice and as a means of communication between the kitchen and the guest.