Restaurant Menu and Culinary Knowledge Flashcard

Restaurant Menu and Culinary Knowledge Flashcard

Assessment

Flashcard

Other

12th Grade

Practice Problem

Hard

Created by

Wayground Content

FREE Resource

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39 questions

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1.

FLASHCARD QUESTION

Front

When designing a menu, the term "medium" is best explained as what?

Back

The physical way the menu is presented

2.

FLASHCARD QUESTION

Front

One of the common ways a restaurant organizes food on the menu is

Back

In the order in which the food is eaten

3.

FLASHCARD QUESTION

Front

Which of the following are the main ingredients in pasta? Flour and water, Flour and egg, Flour and milk, Egg and Milk

Back

Flour and egg

4.

FLASHCARD QUESTION

Front

What is a flavorful liquid made by gently simmering bones and/or vegetables?

Back

stock

5.

FLASHCARD QUESTION

Front

What type of menu lists the menu items that are available on a particular day?

Back

Du jour

6.

FLASHCARD QUESTION

Front

A flavored, thickened liquid is called a:

Back

Sauce

7.

FLASHCARD QUESTION

Front

Which of the following are the two main types of soups? Clear and red, Thin and thick, International and national, Clear and thick

Back

Clear and thick

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