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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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