Restaurant Menu and Culinary Knowledge Quiz

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

• The physical way the menu is presented

• The font style used in printing

• Where photos are placed

• Colors used

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

• alphabetically

• highest-priced items first

• lowest-priced items first

• In the order in which the food is eaten

Which of the following are the main ingredients in pasta?

• Flour and water

• Flour and egg

• Flour and milk

• Egg and Milk

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

• sauce

• broth

• stock

• mire poix

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

• Fixed

• Du jour

• Limited

• Prix fixe

A flavored, thickened liquid is called a:

• Roux

• Sauce

• Thickening Agent

• Gelatinization

Which of the following are the two main types of soups?

• Clear and red

• Thin and thick

• International and national

• Clear and thick

1 pint = ______________ oz

• 24

• 12

• 8

• 20

• 16

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

• Mirepoix

• Blanching

• Clarified butter

• Bouquet garni

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

• Mirepoix

• Blanching

• Clarified butter

• Bouquet garni