Passage 1: George Crum

Front

Why do people sometimes send their food back to the kitchen in restaurants?

Back

They may say it’s too raw or cooked too much, or they don’t like the seasoning.

Front

What detail supports the claim that restaurants want to keep their customers happy?

Back

Crum made the potato dish twice.

Front

How thick should the potato slices be when making potato chips, according to William Kitchiner's recipe?

Back

About a quarter-inch thick.

Front

What name did Crum give to his creation before they became known as potato chips?

Back

Saratoga Chips or potato crunches.

Front

What does the word 'complied' mean in the context of the passage?

Back

He took out a new batch of potatoes and sliced them a little thinner than he usually did.

Front

What is the main topic of Passage 1?

Back

The life and contributions of George Crum, particularly in creating potato chips.

Front

What is a key reason for Crum's success in the restaurant industry?

Back

His ability to adapt and respond to customer feedback.

Front

What cooking method did Crum use for his potato dish?

Back

Frying in grease.

Front

What was the initial reaction of customers to Crum's potato dish?

Back

They loved it and wanted it to be made again.

Front

What is the significance of the term 'Saratoga Chips'?

Back

It is the original name given by Crum to what we now call potato chips.