Menu Planning

2. The French term for the fish course
5. Menu type designed for one-time events like a gala dinner
8. A legal requirement to highlight these on labels to protect sensitive diners
11. A high-end set menu featuring many small, paired courses (sometimes up to 12) served to the whole table.
12. A sensory word used to describe the quality of something "Crisp, Young, and Tender"
15. Small, garnished meat dishes like sweetbreads or vol-au-vents.

1. A light selection of pastries, fruit, and cold meats (type of breakfast)
3. Panel The specific layout format considered best for readability
4. The pre-planned nature of these menus ensures that dishes are uniform every time they are served
6. Small, flavorful portions designed to "wake up" the palate
7. A large main joint of meat carved and served with vegetables
9. Limit a chef's creativity and originality.
10. The side from which Plated (American) service is served
13. The term for a "sideboard" style where guests serve themselves
14. A light, frozen palate cleanser served between heavy courses.