Fall 2014 Food Test
Settings
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- 1.
- A.
Pine Nut
- B.
Natural, all natural white pistachio nut
- C.
Hazelnut
- D.
Macadamia Nut
- 2.
- A.
Naples, Italy
- B.
Mont du Velay, France
- C.
Boulder, Colorado
- D.
Hamburg, Germany
- 3.
- A.
Delicata Squash Puree
- B.
Cream of Mushroom
- C.
Buttersquash Soup
- D.
Soup du Jour
- 4.
- A.
Squash pizza
- B.
Margareta pizza
- C.
Meat pizza
- D.
Broccoli Raab and guancale pizza
- 5.
- A.
Heirloom
- B.
Pickled
- C.
Roma
- D.
Bangalore
- 6.
- A.
Pistachio mortadella
- B.
Pickled vegetable spread
- C.
Sweet onion jam
- D.
Red pepper mayo
- 7.
- A.
Offer sweet potato fries
- B.
Offer a specialty salad
- C.
Offer soup
- D.
Offer hand-cut fries
- 8.
- A.
Redmond
- B.
Italy
- C.
Spain
- D.
The hood
- 9.
- A.
Add lobster
- B.
Add chicken
- C.
Add an egg
- D.
Suggest alfredo sauce
- 10.Select all that apply to describe Guanciale
- A.
Pork cheek meat
- B.
Cured like Pancetta
- C.
An olive-based purée
- D.
One of the world's finest cheeses
- 11.We should offer our tables to share pizzas even if they all have entrées.
- A.
True
- B.
False
- 12.We should offer our tables to share pastas even though they've all ordered entrées.
- A.
True
- B.
False
- 13.We can make the Pappardelle Pasta vegetarian.
- A.
True
- B.
False
- 14.Define chiffonade.
- A.
A mush made of cornmeal
- B.
An herb native to Mediterranean
- C.
A red-leafed Italian chicory
- D.
Thin shreds or strips of leafy vegetables
- 15.
- A.
Offer protein adders
- B.
Offer a salad starter
- C.
Offer soup
- D.
Offer a bowl of fries
- E.
Remind them to save room for dessert (AKA "planting" an idea)
- 16.
- A.
Appetizers
- B.
The Chef's flight
- C.
Entrées
- D.
The Artisan flight
- 17.
- A.
Italian for egg yolk
- B.
An Italian motorcycle company
- C.
Hollow noodles that are thicker than spaghetti
- D.
The cooking technique used on our duck confit
- 18.
- A.
A luxurious, high-fat butter
- B.
Adds more flavor to the chestnut pappardelle
- C.
Is used in the marinade for the squash ribbons
- D.
Helps the chefs control the salt content as opposed to salted butter
- 19.
- A.
Asiago
- B.
Parmigiano reggiano
- C.
Grana padano
- D.
Havarti
- 20.
- A.
We use grana padano and pecorino romano
- B.
We don't use black pepper
- C.
We don't use pancetta
- D.
We put duck in ours
- 21.Our salmon is wild-caught.
- A.
True
- B.
False
- 22.
- A.
The water is glacier-fed ensuring perfect temperature
- B.
The strong tides help build thick fish bellies
- C.
The fish are harvested in a completely relaxed state to ensure firm texture
- D.
It's local
- E.
It's family owned
- F.
After the salmon are packed and sealed, the next person to open the box and touch the fish is the chef
- 23.
- A.
Pear
- B.
Lemon
- C.
Blackberry
- D.
Orange
- E.
Peach
- F.
Raspberry
- 24.
- A.
Crostini
- B.
Ciabatta
- C.
Toasted rye
- D.
Sourdough
- 25.
- A.
Sherry vanilla gastrique
- B.
Apple-cider vinegar
- C.
Fireweed honey
- D.
Maple syrup gastrique
- 26.Name all gluten-free appetizers (or can be modified gluten-free).
- A.
Cauliflower
- B.
Dates
- C.
Calamari
- D.
Crab Cakes
- E.
Salmon Tartare
- F.
Beef Tartare
- G.
Beets
- H.
Queso Fundido
- I.
Prawn Frites
- J.
Mussels
- K.
Brie
- 27.
- A.
Nuts
- B.
Allium
- C.
Dairy
- D.
Chili
- E.
Gluten
- F.
Mustard
- 28.
- A.
Omitted cucumbers
- B.
Changed the dressing to orange vinaigrette
- C.
Added squash
- D.
Omitted snap peas
- E.
Omitted shallots
- F.
Omitted tomatoes
- 29.
- A.
Orange vinaigrette
- B.
Lemon vinaigrette
- C.
Champagne vinaigrette
- D.
Balsamic vinaigrette
- 30.Although it's not on our menu, we can add salmon to our salads for $12.
- A.
True
- B.
False
- 31.
- A.
Milk
- B.
Onions
- C.
Flour
- D.
Cloves
- E.
Heavy Cream
- F.
Water
- G.
Autumnal herbs
- 32.
- A.
We 86'd the duck cracklings and substituted bacon instead
- B.
We cook it to MW, now
- C.
We 86'd the fig and substituted syrah-poached pears
- D.
The plate setup is different
- 33.
- A.
Willie's Greens
- B.
Sautéed Kale
- C.
Truffled Polenta
- D.
Spaztle and apple-cider braised cabbage
- 34.
- A.
Olive Oil
- B.
Autumnal herbs
- C.
Rosemary
- D.
Thyme
- E.
Garlic
- F.
Shallots
- G.
Salt
- 35.
- A.
Because there's garlic in the Pomodoraccio Tomatoes
- B.
Because there's garlic and shallots in the marinated cucumbers
- C.
Because there's garlic in the olive tapenade
- D.
Because there's garlic in the patty
- E.
All the above
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