Foundations 2 Chapter 4 Mark I
Quiz by Christopher Wright
Grades 9-12
Hospitality and Tourism
Ohio Career Tech
Feel free to use or edit a copy
includes Teacher and Student dashboards
Measure skillsfrom any curriculum
Measure skills
from any curriculum
Tag the questions with any skills you have. Your dashboard will track each student's mastery of each skill.
With a free account, teachers can
- edit the questions
- save a copy for later
- start a class game
- automatically assign follow-up activities based on students’ scores
- assign as homework
- share a link with colleagues
- print as a bubble sheet
10 questions
Show answers
- Q1What type of breakfast item is made with medium weight pour batter and cooked on an open, lightly oiled griddle?crepesfrench toastwafflespancakes120s
- Q2What type of service occurs when the food is placed on platters, then placed in a general area where people can self serve?AmericanRussianEnglishcontinental120s
- Q3What type of breakfast meat is made from a boneless pork loin that has been cured and smoked?pork belly baconCanadian baconcorned beef hashpork sausage120s
- Q4What breakfast item is made from day old bread dipped in an egg and milk mixture?crepeswafflesfrench toastpancakes120s
- Q5What type of service occurs when the food is plated in the kitchen and served individually in the plate?EnglishContinentalbuffet brunchAmerican120s
- Q6Which breakfast service is also called "fry up"?EnglishAmericanRussiancontinental120s
- Q7A mixture of sausage with oats, pork fat and pigs blood is commonly called what?porkicopiablack puddingscapplebangers and mash120s
- Q8French toast has multiple names, the origin of french toast dates back to medieval times and became a breakfast staple for what reason?because the French had a serious problem with rodents and needed to keep food waste to a minimum to prevent the spread of the black plaqueduring the medieval times countries vied for not only top honors on the battlefield, but also in culinarybecause cooks needed to use every food item possible to feed their families- soaking day old bread in an egg wash was a healthy, flavorful, and, economical way to feed their familiesbecause it was used as a commodity for trade with the English and Spanish120s
- Q9What breakfast item is typically folded before being placed on the plate for service?wafflespancakesfrench toastcrepes120s
- Q10Which breakfast item requires an egg wash to soften, flavor, and sweeten it prior to cooking?crepesFrench toastpancakeswaffles120s