Cootie Brown's. Specialty & Chicken Dinners

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Cootie Browns.  Specialty & Chicken Dinners - Quiz

At Cootie Brown's we strive to provide our guests with a ton of food choices from around the world, and our Dinner entrees pay tribute to that desire. Our menu selections range from all time favorites to outside the box guilty pleasures! This test will focus on menu abbreviations, commonly asked guest questions, and menu item ingredients.


Questions and Answers
  • 1. 
    What does "taco" mean on the taco rito?Helpful Hint:  this is a commonly missed menu item abbreviation! 
    • A. 

      Black bean

    • B. 

      Chicken

    • C. 

      Beef

    • D. 

      Rice

  • 2. 
    A guest can order a steak completely plain (no seasoning) except butter/oil.
    • A. 

      True

    • B. 

      False

  • 3. 
    You should always ask your guest what temperature he/she would like the salmon cooked.
    • A. 

      True

    • B. 

      False

  • 4. 
    A ticket that reads "Taco-Rito-Beef" is the correct way to order a TacoRito with beef filling.
    • A. 

      True

    • B. 

      False

  • 5. 
    What TWO sauces are served on top of any Taco(etc)-Rito?
    • A. 

      Mole and chile sauce

    • B. 

      Mole and chili

    • C. 

      Salsa and chile

    • D. 

      Tomatillo sauce and chili

    • E. 

      Tomatillo sauce and mole

    • F. 

      Salsa and mole

  • 6. 
    What question should you ask a guest ordering a Tamale Pie?
    • A. 

      How many tamales would you like?

    • B. 

      What kind of tamales would you like?

    • C. 

      Chili or black bean?

    • D. 

      Would you like tortilla chips with that?

  • 7. 
    How many ounces is the Sirloin?
    • A. 

      8

    • B. 

      10

    • C. 

      12

    • D. 

      16

  • 8. 
    Do we serve a half rack of Ribs?
    • A. 

      Yes

    • B. 

      No

  • 9. 
    Is our BBQ sauce spicy?
    • A. 

      Yes!

    • B. 

      No!

  • 10. 
    Do we make our own cole slaw?
    • A. 

      Yes

    • B. 

      No

  • 11. 
    How are the shrimp served? (on both the Shrimp and Seafood Dinners)
    • A. 

      Sauteed, with tails

    • B. 

      Sautéed, without tails

    • C. 

      Skewered and grilled, with tails

    • D. 

      Skewered and grilled, without tails

  • 12. 
    What variety of tuna is used in our dinners? (Tuna and Seafood Dinners)
    • A. 

      Hamachi

    • B. 

      Blue Fin

    • C. 

      Yellow Fin

    • D. 

      Sashimi

  • 13. 
    Do we have rolls to serve with our dinners?
    • A. 

      Yes

    • B. 

      No

  • 14. 
    What kind of oil is used for cooking the chicken breasts?
    • A. 

      Canola oil

    • B. 

      Vegetable oil

    • C. 

      Pomace olive oil

  • 15. 
    How many ounces are the chicken breasts used on the dinners?
    • A. 

      5 oz

    • B. 

      6 oz

    • C. 

      8 oz

  • 16. 
    Do we serve any breaded chicken breasts on our dinners?
    • A. 

      Yes

    • B. 

      No

  • 17. 
    We use only boneless, skinless chicken breasts on our dinners.
    • A. 

      True

    • B. 

      False

  • 18. 
    What sauce is served with the Southwest Chicken Dinner?
  • 19. 
    The Italiano Chicken Dinner comes smothered with a rich tomato sauce.
    • A. 

      True

    • B. 

      False

  • 20. 
    Which seafood item requires a cooking temperature upon order?NOTE: the correct abbreviated form for each cooking temperature is listed below:RARE- RAREMEDIUM RARE- MRMEDIUM- MEDMEDIUM WELL- MWWELL-WELL
    • A. 

      Salmon

    • B. 

      Tilapia

    • C. 

      Shrimp

    • D. 

      Tuna

  • 21. 
    Dinner entrees come with your choice of_______________ 
    • A. 

      1 regular side and 1 gourmet

    • B. 

      2 regular sides

  • 22. 
    Our steaks are only seasoned with salt & pepper prior to hitting the grill.
    • A. 

      True

    • B. 

      False

  • 23. 
    What size portions are available for a guest ordering our Salmon Entrée? HINT There are two.NOTE:  The correct abbreviated form is:DINLUNCH
    • A. 

      8 oz

    • B. 

      6 oz

    • C. 

      5 oz

    • D. 

      4 oz

    • E. 

      10 oz

  • 24. 
    Select the dinners that it is appropriate to ask the guest what seasoning they would like.HINT There are fourNOTE The correct abbreviated form of each item can be found listed to the right in parentheses.
    • A. 

      12 Oz Ribeye (Din-Ribeye [temp]

    • B. 

      10oz Sirloin (Din-Sirloin [temp])

    • C. 

      Grilled Shrimp (Din-Shrimp[temp])

    • D. 

      TacoRito

    • E. 

      Smothered Chicken (Din-Smothered)

    • F. 

      Tamale Pie (Tam Pie [type]

    • G. 

      BBQ Baby Back Ribs (Din-Ribs)

    • H. 

      Mix Seafood Grill (Din-Seafood[temp])

    • I. 

      Grilled Yellow Fin Tuna (Din-Tuna [temp])

    • J. 

      Salmon Dinner (Din-Salmon)

  • 25. 
    Do we allow guests to substitute the seafood items on the Mix Grill of Seafood Dinner? (i.e., no tuna but extra shrimp)
    • A. 

      Yes, at no additional charge

    • B. 

      Yes, for an additional charge

    • C. 

      No

    • D. 

      With the manager on duty's approval.

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