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Food and Beverage Management- Module 3 Exam Questions and Answers
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Food and Beverage Management- Module 3 Exam Questions and Answers
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Food and Beverage Management-Module 3 Exam Questions and Answers
How many recipes were on tablet 1? - Answer-25
What were the key ingredients in every broth Egyptians made? - Answer-Meat, water,
fat, salt
How often did Ancient Judeans believe that a farming field should be rested? - Answer-
Every 7 years
What two characteristics do animals need to have to be considered kosher? - Answer--
Cloven hooves
-Must chew their cud
What was an amphora's purpose? - Answer-Wine storage
In Classical Greece, was pork or beef more commonly consumed? - Answer-Pork
What type of rice was most common in Ancient India? - Answer-Basmati Rice
All of the following are elements of Ayurvedic medicine EXCEPT: - Answer-Wind
Anciently, the Chinese used a wok made from what material? - Answer-Iron
Fermenting makes soybeans more nutritious. - Answer-True
What products are made from soybeans? Select all that apply. - Answer--Tofu
-Miso
The other name for kobe beef is Wagyu. - Answer-True
What is intercropping? - Answer-Planting crops in complimentary combinations
Pulque is a drink made from what substance? - Answer-Agave
In Africa, fuel and water to cook food were harder to find than food itself. - Answer-True
Kola nuts were sliced and chewed on for hours. What was the reason? - Answer-The
caffeine content
Gelato base is made of what? - Answer-Milk
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