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Hudson & Co. Bartender Menu Quiz
Hudson & Co. Bartender Menu Knowledge Test (30 Questions)
Use the knowledge from your ESL training lessons to complete this quiz. Good luck!
Part 1: Multiple Choice (MC)
1. What is the spice blend used on the **Avocado Toast** that adds a smoky, savory flavor?
Cumin
Togarashi
Paprika
2. What style of cooking is used to prepare the **Oxtail** before it is made into **Croquettes**?
Tempura
Sautéed
Braised
3. What type of Italian cheese is the **Dry Aged Burger** topped with?
Pecorino
Burrata
Robiola
4. How long is the **Jamon Iberico** cured for?
10 Months
24 Months
32 Days
5. What herb is the classic French **Béarnaise Sauce** (served with the **Grilled Jumbo Asparagus**) traditionally flavored with?
Basil
Tarragon
Rosemary
6. What is the essential garnish for the **Chicken, Bacon, Ranch** pizza?
Balsamic Glaze
Ranch Dressing
Champagne Vinaigrette
7. Which pizza uses **Buffalo Mozzarella** and **Black Truffle Puree**?
Margherita Add Prosciutto
Pepperoni Principe
Black Truffle
8. What is the required safety warning for the **Bella's Warm Cookie Skillet**?
"It contains nuts."
"The skillet is very hot, please be careful."
"This is our smallest dessert portion."
9. The **Braised Short Ribs** are finished with a **Red Wine Reduction** and served over what type of potato?
Truffle Fries
Potato Puree
Fingerling Potatoes
10. What kind of sauce is served with the **Oysters**?
Hollandaise and Au Jus
Classic Cocktail Sauce and Mignonette Sauce
Spicy Aioli and Ponzu
11. What is the main difference between the **Margherita Add Prosciutto** and the **Pepperoni Principe** pizzas?
One uses Prosciutto (cured ham) and the other uses Pepperoni (Italian sausage).
One uses Ricotta cheese and the other uses Mozzarella.
They use different tomato sauces.
12. How should you describe **Crispy Shallots** to a customer?
Raw, thin-sliced onions.
Onions that have been fried until dry and crunchy.
Onions that are pickled in a sweet brine.
13. What Italian cream cheese is **infused** in the **Brulée French Toast**?
Ricotta
Pecorino
Mascarpone
14. What vegetable is **Julienned** in the **Golden Apple Kale** salad?
Romaine Hearts
Green Kale
Hearts of Palm
15. How should you describe the **Tuna Tartare** to confirm the preparation with the guest?
"The Tuna is lightly seared."
"The Tuna is completely raw and diced."
"The Tuna is prepared medium-rare."
16. What is the flavor profile of **Candied Walnuts**?
Tangy and Salty
Plain and Unsweetened
Sweet and Crunchy
17. The **Shrimp Bao Buns** are described as **3 PC**. What does 'PC' stand for?
Percent
Pieces
Pan Cooked
18. What sauce is drizzled on the **Black Truffle** pizza after it comes out of the oven?
Champagne Vinaigrette
White Truffle Honey Oil
Spicy Aioli
19. What is the preparation method for the peppers in the **Blackened Shishito Peppers** side dish?
Deep Fried
Sautéed
Pickled
20. What is the primary flavor profile of a **Red Wine Reduction**?
Light and Citrusy
Rich and Concentrated
Creamy and Sweet
Part 2: True / False (T/F)
21. **T/F:** The **Vermont Burger** is a blend of short rib, chuck, and brisket.
True
False
22. **T/F:** The **Mac N Cheese** is made using Penne pasta.
True
False
23. **T/F:** **Crème Brulée** is smooth, cold custard topped with a hard, caramelized sugar crust.
True
False
24. **T/F:** **EVOO** stands for 'Extra Vinaigrette Olive Oil.'
True
False
25. **T/F:** The **Hudson Wedge** salad features **Moody Blue Cheese Crumbles**, which are smoked.
True
False
26. **T/F:** The **Grilled Chicken Sandwich** is marinated in a Ranch dressing before being grilled.
True
False
27. **T/F:** The **Molten Chocolate Lava Cake** is served with Chocolate Gelato.
True
False
28. **T/F:** The **Smoked Short Rib Benedict** uses two organic poached eggs.
True
False
29. **T/F:** **Confit** is a preparation method where food is sautéed at a high temperature.
True
False
30. **T/F:** The **Tartufo** is a traditional Italian dessert with a hard chocolate shell and a cherry center.
True
False
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