Product Knowledge Quiz 3

9 Questions | Total Attempts: 48

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Product Knowledge  Quizzes & Trivia

Product Knowledge Quiz 3- Part 3 of 4 quizzes on the fall and winter menu items. Product Knowledge Quiz 3 focuses on the Bolognese and the Pork Chop. Good luck and Happy testing!


Questions and Answers
  • 1. 
    How many ounces of fresh linguini are served in the bolognese?
    • A. 

      7-8 oz

    • B. 

      5-6 oz

    • C. 

      6-7 oz

    • D. 

      7 oz

  • 2. 
    True or False: Our Bolognese sauce is made in house and cooks for almost 2 days?
    • A. 

      True

    • B. 

      False

  • 3. 
    What is in our burger blend?   _____  , ______ AND ______ answer in the following format...      ______, ______ and _______
  • 4. 
    Choose the correct set for the Pork Chop
    • A. 

      Lacinato kale, cinnamon-apple glaze, winter squash puree, apricot/ bing cherry / pecan relish, and farro

    • B. 

      Apple glaze, farro, winter squash puree, apricot/ tart cherry/ walnut relish, and lacinato kale

    • C. 

      Farro, parsnip puree, apple glaze, apricot /tart cherry/ walnut relish, and lacinato kale

    • D. 

      Apple glaze, farro, cauliflower puree, apricot/ tart cherry/ walnut relish and lacinato kale

  • 5. 
    True or False: Niman Ranch opened in 1969 in the San Fernando Valley area?
    • A. 

      True

    • B. 

      False

  • 6. 
    What ranch does our pork chop come from?  _____ _____
  • 7. 
    Choose the proper plating for the Pork Chop
    • A. 

      Pork chop is placed on a bed of farro then a circle of apricot cherry relish is made around the farror and pork chop. Pork is topped with a brush of winter squash puree. large round entree plate.

    • B. 

      Swoosh of winter squash puree on a long rectangle plate, high mound of farro on one end and high mound of apricot cherry and walnut relish on the other, pork chop is leaning in between the two and is topped with apple glaze

    • C. 

      Swoosh of winter squash puree on a long rectangle plate, high mound of farro on one end of plate with grilled pork chop laying up against it. Pork is topped with apricot cherry walnut relish

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