Restaurant Menu and Culinary Knowledge Flashcard

Front

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

Back

The physical way the menu is presented

Front

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

Back

In the order in which the food is eaten

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

Front

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

Back

stock

Front

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

Back

Du jour

Front

A flavored, thickened liquid is called a:

Back

Sauce

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

Front

1 pint = ______________ oz

Back

16

Front

A mixture of onions, carrots, and celery added to stock to enhance its flavor and aroma.

Back

Mirepoix

Front

Makes a more stable and consistent product by removing water and milk solids.

Back

Clarified butter