Menu Part II

What was the traditional selection of hors d’oeuvres mainly composed of?

• Fresh fruits and desserts

• Salads, fish, and meats

• Pasta and rice dishes

• Cheese and crackers

Which of the following is not a category of soup?

• Bisque

• Consommé

• Velouté

• Farinaceous

What type of spoon is commonly used for eating consommé?

• Sweet spoon

• Soup spoon

• Dessert spoon

• Tea spoon

Which egg dish has remained popular on menus despite the decline of separate egg courses?

• Oeuf en cocotte

• Scrambled eggs

• Omelette

• Poached eggs

What is another name for pasta and rice dishes?

• Potages

• Farinaceous dishes

• Entrées

• Bisques

How is Parmesan cheese typically offered with pasta and rice dishes?

• Grated or shaved from a large piece

• Mixed into the dish before serving

• Melted over the dish

• Served in a separate sauce boat

Which utensil is commonly set for eating spaghetti?

• Sweet fork and knife

• Joint fork (right) and sweet spoon (left)

• Dessert fork and soup spoon

• Fish knife and fork

How are fish dishes typically served?

• Always plated with no alternative service styles

• Only served in soup plates

• Mostly plated but sometimes silver served or finished in the room

• Only served with a consommé cup

What is one example of fish being finished and served in the dining room?

• Steaming fish in a closed container

• Filleting sole tableside

• Deep-frying fish at the table

• Mixing fish with pasta before serving

What type of knife is commonly provided when serving steaks?

• Fish knife

• Dessert knife

• Steak knife

• Paring knife