Test Bank For Catering Management 4th Edition by Nancy Loman Scanlon (ALL CHAPTERS COVERED)

Test Bank For Catering Management 4th Edition by Nancy Loman Scanlon (ALL CHAPTERS COVERED) Chapter 1: Historical Banqueting TEST BANK True or False 1. The hors d’oeuvre trolley comes from the Romans. 2. A ceremonial feast of the tribes in the American Northwest is called a potlatch. 3. Ice sculptures and showpieces are considered soteltes. 4. A ceremonial feast of the Romans is called a potlatch. 5. Menu formats of early colonial American banquets were primarily influenced by Germany. 6. Jacqueline Kennedy preferred menus of simple elegance. 7. Modern banqueting has its roots in Greek and Roman tradition. 8. Jefferson simplified the menu and emphasized desserts. 9. Montées of the 18th - and 19th -centuries were the earliest versions of soteltes. 10. Egyptians filled their tombs with foodstuffs and cookware to supply them in the next world. Key Terms Fill-in-the-Blank 11. A formal reception held, as by royalty, is called a _____________. 12. Greek banqueting featured _____________, a number of small portion dishes. 13. The history of the _____________ of the Greeks and the Romans provide rich traditions of which societies have developed their food preparation styles. 14. A backless bench, which guests sit on, is called _____________. 15. _____________ were food sculptures and showpieces. 16. A ceremonial feast of the tribes in the American Northwest is known as a _____________.