Question 1

Bourbon whisky is made from

Question 2

Cabernet sauvignon and pinot noir are types of ________ wine.

Question 3

By providing training on the responsible service of alcoholic beverages to servers and bartenders a business owner will

Question 4

Aromatic wines are known as ________, which generally are consumed before meals as a digestive stimulant

Question 5

Whisky refers to a spirit that

Question 6

Any game or red meat is best served with ________ wine.

Question 7

Beer is a brewed and fermented beverage made from ________ and flavored with ________.

Question 8

Coffee first came from

Question 9

Aromatized wines are fortified and flavored with

Question 10

Wines with carbon dioxide produced either naturally or mechanically are known as

Question 11

A(n) ________ menu offer a selection of one or more items for each course at a fixed price.

Selected Answer:

Question 12

TGI Friday's, Houlihan's and Bennigan's are examples of

Question 13

The word restaurant is a French word meaning to

Question 14

Noise level, sounds, decorations, table settings, and other subconscious cues a customer receives when entering a restaurant collectively make up the

Question 15

"Nouvelle cuisine" translates into what?

Question 16

The average household spends about what percent of their food dollar away from home?

Question 17

Ponderosa, Bonanza, Chart House and Outback are examples of

Question 18

Good examples of casual dining restaurants are

Question 19

The founders of classical cuisine are

Question 20

The ________ are credited with the "Culinary Arts."

Question 21

Organization and performance on the cooking line as well as good results depend on

Question 22

American Service refers to

Question 23

Setting up purchasing systems that determine standards for each item involves creating

Question 24

Placing the most recent purchases , in rotation, behind previous purchases is called

Question 25

A "cover" is also known as

Question 26

Forecasting is used

Question 27

How is food cost percentage calculated?

Question 28

The person usually responsible for greeting and seating guests and to rotate arriving guests among the dining room stations is the

Question 29

Management can make an immediate impact on the quality of operations through

Question 30

Food cost percentage is defined as

 

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Status NEW Posted 14 Sep 2019 05:09 AM My Price 5.00

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file 1568441068-HTM 100 Week 5 Quiz 3.docx preview (728 words )

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