2014 Summer Food Test

12 Questions | Total Attempts: 87

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2014 Summer Food Test

Questions and Answers
  • 1. 
    What components of the the new green bean dish make it non-vegan? Pick all that apply.  
    • A. 

      Butter

    • B. 

      Parmigiano Reggiano

    • C. 

      Honey

    • D. 

      All of the above

  • 2. 
    The apples in the cranberry chicken salad have been replaced with green grapes 
    • A. 

      True

    • B. 

      False

  • 3. 
    What type of tomatoes are now used in the basil pesto pasta and the quinoa salad? 
    • A. 

      Heriloom tomatoes

    • B. 

      Teardrop tomatoes

    • C. 

      Grape tomatoes

    • D. 

      Green tomatoes

    • E. 

      Balsamic-roasted roma tomatoes

  • 4. 
    What vegetable change has occured in the quinoa salad? 
    • A. 

      Sugar snap peas are replaced by english peas

    • B. 

      Arugula is replaced by baby spinach

    • C. 

      Pickled shallots are replaced by pickled onions

    • D. 

      Asparagus is replaced by cucumber

  • 5. 
    What cheese are we using in the caprese? 
    • A. 

      Feta

    • B. 

      Formage Blanc

    • C. 

      Parmigiano Reggiano

    • D. 

      Ricotta

  • 6. 
    We cook our pork chop at a default temperature of medium
    • A. 

      True

    • B. 

      False

  • 7. 
    We will cook the pork chop to any temperature the guest would like 
    • A. 

      True

    • B. 

      False

  • 8. 
    What is in the new crab pasta?  Check all the apply
    • A. 

      Roasted red peppers

    • B. 

      Chanterelle mushrooms

    • C. 

      Roasted corn

    • D. 

      Scallions

    • E. 

      Citrus butter

    • F. 

      Tagliatelle noodles

  • 9. 
    Which combination of seafood does the fish stew contain? 
    • A. 

      Salmon, prawns, mussels, halibut

    • B. 

      Halibut, prawns, mussles, clams

    • C. 

      Calamari, salmon, prawns, mussels

  • 10. 
    What allergy concerns are in the buratta pizza? Choose all the apply. 
    • A. 

      Alliums

    • B. 

      Chile

    • C. 

      Dairy

    • D. 

      Gluten

  • 11. 
    The pan roasted muscovy duck breast is plated with swiss chard and shiitake mushrooms.  
    • A. 

      True

    • B. 

      False

  • 12. 
    Someone with an allium allergy can eat the duck rillette toast without modifying.
    • A. 

      True

    • B. 

      False

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