Homework Help Forum: food styles of catering

Posted by tayab on Monday, August 24, 2009 at 2:29pm.

At a!@#$%^&tail party, you can expect the average person to eat how many hors d’oeurves in two and a half hours? A. 8 C. 15 B. 10 D. 20 2. At which of the following events are you likely to serve only champagne as the wine? A. An outdoor grill C. A canapé reception B. A seated dinner D. A business luncheon 3. Which of the following gadgets is best for making a soft-shell shape out of butter? A. A curler C. A masher B. A peeler D. A pick 4. Which of the following parties is typically the shortest and least expensive? A. A!@#$%^&tail party C. A holiday party B. An anniversary party D. A reunion 5. Five Spice is characteristic of which of the following international cuisines? A. English C. Scottish B. Dutch D. Chinese 6. Where would you use a parchment frill? A. On the top of condiment bottles C. On grilled vegetables B. On the exposed ends of bones D. On the edge of a dessert plate 7. What is the best tool for making a decorative zucchini or celery twist? A. A spinner C. A spoon B. A peeler D. A shredder 8. Edible flowers are best under which of the following conditions? A. When you pick and serve them fresh from the side of the road B. When they’ve been sprayed with pesticides for preservation C. When they’re carefully selected by the local florist D. When they’re organically grown 9. Which of the following common kitchen items is a handy alternative to a melon baller? A. A knife C. An ice cream scoop B. A cutting board D. A zester 10. Which international cuisine is known for thick wheat yeast bread seasoned with coriander, ginger, honey, orange peel, and cinnamon? A. Chinese C. German B. Irish D. African 11. The theme of a birthday party should always be based on A. the current trends in birthday parties. B. the interests of the person throwing the party. C. the interests of the guest of honor. D. whatever appeals to the client at the time. 12. When cutting a vegetable into a spiral garnish, it’s best if the vegetable is A. blanched. C. frozen. B. warm. D. room temperature. 13. At which of the following parties is a special area for a speaker often required? A. A family reunion C. A retirement party B. A birthday party D. A holiday party 14. You’ve found organically grown, purple tulips and have decided to add them to a delicate pear and butter leaf salad at the evening meal. How should you store them in the meantime? A. Between damp paper towels in an open plastic bag in the refrigerator B. In the vegetable crisper, after you have washed them thoroughly C. In water in a clean vase on your countertop D. In a tightly sealed paper bag, without washing them 15. Dolmades are typical of which international cuisine? A. Asian C. Middle-Eastern B. Finnish D. Hungarian 16. At a traditional French breakfast, coffee is served in a A. demi-tasse cup. C. bowl. B. regular coffee cup. D. mug. 17. A traditional Italian meal begins with a primo.Which of the following is an example of an Italian primo? A. A roast pig C. A zucchini and basil entrée B. A minestrone soup D. A trout stuffed with herbs 18. When serving apple slices, it’s important to have which of the following ingredients on hand? A. Lemon juice C. Cheese B. Peanut butter D. Caramel 19. The brilliant colored ribs of Swiss chard can add excitement to your garnishes as a substitute for which of the following vegetables? A. Carrots C. Jícama B. Zucchini D. Celery 20. Which of the following dishes is an example of Cajun cuisine? A. Pasta primavera C. Vegetable curry B. Shrimp gumbo D. Falafel

• food styles of catering - Ms. Sue, Monday, August 24, 2009 at 2:31pm

  Tada or nada -- how are you going to learn if you mooch answers?

  
  

• food styles of catering - GuruBlue, Monday, August 24, 2009 at 3:59pm

  http://www.thefreedictionary.com/mooch

  
  

• food styles of catering - Alexander, Saturday, September 5, 2009 at 2:59am

  1.A 2C 3A 4A 5D 6B 7B 8D 9C 10D 11C 12A 13C 14A 15C 16C 17D 18A 19D 20B

  
  

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