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T.L.E Study Exam
25問 • 1年前
  • Star Zura
    • 通報

    問題一覧

  • 1

    successful food entrepreneur take risks in new ventures and innovations when there is possibility of having much gain.

    Risk-Taker

  • 2

    successful food entrepreneur creates specific, measurable, attainable, relevant, and time bound goals.

    Goal-Oriented

  • 3

    good food entrepreneur implements different alternatives to improve service and to satisfy the needs of the customers.

    Persistent

  • 4

    Chicken and other birds are usually the mainstay in everyday meals. Poultry includes chicken, duck, goose, and turkey.

    Poultry

  • 5

    fleshy and white part of the chicken

    White Meat

  • 6

    the legs, wings, neck, and drumstick

    Dark Meat

  • 7

    the heart, liver, and gizzard

    Entrails

  • 8

    Though it is considered the most expensive item in a meal, it remains a universal preference. The most widely used types of meat are beef, pork, and lamb.

    Meat

  • 9

    There is an array of ____ at present. To enjoy their flavor, fresh _____ are often best prepared and served simply.

    Vegetables

  • 10

    Good quality fish and seafood should be fresh and free from objectionable odor. The flesh must be firm, moist, and elastic.

    Fish And Seafood

  • 11

    a small dish of food or a drink taken before a meal or the main course of a meal to stimulate one's appetite.

    Appetizer

  • 12

    are small pieces of cold food paired together around a sauce, usually something tangy flavored. The foods are usually something cold that can easily and quickly be put together, or else a guest might as well just wait for their dinner.

    Cocktails

  • 13

    Are immediately different cocktails in that they can be served hot or cold, and come highly seasoned rather than with cocktail sauce. They're also typically foods that can be served while talking, walking, and/or standing. While someone would sit and eat other appetizers like cocktails, hors d'oeuvres are perfect for walking around.

    Hors D’oeuvres

  • 14

    These can be hot or cold, but typically have a base and a spread with a topping or garnish. Small pieces of bread or biscuits are common appetizers you'll be offered.

    Canape

  • 15

    These are pickled items that are paired with raw, crisp vegetables. Julienned carrots and celery sticks are perfect examples of relishes and crudite. There are easy-to-eat, cold finger foods with a lot of nutritional value compared to other appetizers.

    Relishes And Crudite

  • 16

    This collection of vegetables, fruits, seasonings, cheeses, and/or meat on top of lettuce. They come in hundreds, if not thousands, of different combinations and variations. There are common and popular plain salads that utilize cucumber, tomato, and beetroot. of tastes.

    Salad

  • 17

    These warm dishes can make for quality meals and, due to the varied serving sizes, serve as perfect appetizers too. Also, being that soups are liquids, they don't fill people up the way other foods do.

    Soup

  • 18

    The chips are usually potato chips or some kind of tortilla chips. The experimentation comes in the dips that turn this from a party snack to an appetizer for a whole table. What makes chips and dips perfect appetizers are how they take away your hunger while leaving plenty of room for dinner.

    Chips And Dips

  • 19

    the primary dish of a meal, around which the meal is built.

    Main Dish

  • 20

    - consider the preferences of your guests.

    Audience

  • 21

    make sure the main course complements the other courses in terms of flavor.

    Flavor

  • 22

    consider how the dish will look on The plate. The color, shape, and size of the plate can help bring out the flavors.

    Presentation

  • 23

    consider any dietary restrictions or allergies your guests may have.

    Dietary Restrictions

  • 24

    consider serving smaller portions so that guests can try multiple dishes.

    Portion Size

  • 25

    provides complex carbohydrates including dietary fibre and proteins.

    Cereal

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    問題一覧

  • 1

    successful food entrepreneur take risks in new ventures and innovations when there is possibility of having much gain.

    Risk-Taker

  • 2

    successful food entrepreneur creates specific, measurable, attainable, relevant, and time bound goals.

    Goal-Oriented

  • 3

    good food entrepreneur implements different alternatives to improve service and to satisfy the needs of the customers.

    Persistent

  • 4

    Chicken and other birds are usually the mainstay in everyday meals. Poultry includes chicken, duck, goose, and turkey.

    Poultry

  • 5

    fleshy and white part of the chicken

    White Meat

  • 6

    the legs, wings, neck, and drumstick

    Dark Meat

  • 7

    the heart, liver, and gizzard

    Entrails

  • 8

    Though it is considered the most expensive item in a meal, it remains a universal preference. The most widely used types of meat are beef, pork, and lamb.

    Meat

  • 9

    There is an array of ____ at present. To enjoy their flavor, fresh _____ are often best prepared and served simply.

    Vegetables

  • 10

    Good quality fish and seafood should be fresh and free from objectionable odor. The flesh must be firm, moist, and elastic.

    Fish And Seafood

  • 11

    a small dish of food or a drink taken before a meal or the main course of a meal to stimulate one's appetite.

    Appetizer

  • 12

    are small pieces of cold food paired together around a sauce, usually something tangy flavored. The foods are usually something cold that can easily and quickly be put together, or else a guest might as well just wait for their dinner.

    Cocktails

  • 13

    Are immediately different cocktails in that they can be served hot or cold, and come highly seasoned rather than with cocktail sauce. They're also typically foods that can be served while talking, walking, and/or standing. While someone would sit and eat other appetizers like cocktails, hors d'oeuvres are perfect for walking around.

    Hors D’oeuvres

  • 14

    These can be hot or cold, but typically have a base and a spread with a topping or garnish. Small pieces of bread or biscuits are common appetizers you'll be offered.

    Canape

  • 15

    These are pickled items that are paired with raw, crisp vegetables. Julienned carrots and celery sticks are perfect examples of relishes and crudite. There are easy-to-eat, cold finger foods with a lot of nutritional value compared to other appetizers.

    Relishes And Crudite

  • 16

    This collection of vegetables, fruits, seasonings, cheeses, and/or meat on top of lettuce. They come in hundreds, if not thousands, of different combinations and variations. There are common and popular plain salads that utilize cucumber, tomato, and beetroot. of tastes.

    Salad

  • 17

    These warm dishes can make for quality meals and, due to the varied serving sizes, serve as perfect appetizers too. Also, being that soups are liquids, they don't fill people up the way other foods do.

    Soup

  • 18

    The chips are usually potato chips or some kind of tortilla chips. The experimentation comes in the dips that turn this from a party snack to an appetizer for a whole table. What makes chips and dips perfect appetizers are how they take away your hunger while leaving plenty of room for dinner.

    Chips And Dips

  • 19

    the primary dish of a meal, around which the meal is built.

    Main Dish

  • 20

    - consider the preferences of your guests.

    Audience

  • 21

    make sure the main course complements the other courses in terms of flavor.

    Flavor

  • 22

    consider how the dish will look on The plate. The color, shape, and size of the plate can help bring out the flavors.

    Presentation

  • 23

    consider any dietary restrictions or allergies your guests may have.

    Dietary Restrictions

  • 24

    consider serving smaller portions so that guests can try multiple dishes.

    Portion Size

  • 25

    provides complex carbohydrates including dietary fibre and proteins.

    Cereal