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Historical Banqueting Flashcards | StudBud
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Historical Banqueting
Historical Banqueting
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StudBud Administration
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35 plays
1st Quiz
Flashcards
10 cards
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Practice quiz
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Host live
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Questions
10
Answers
1
What was the contribution of President Jefferson to the American Cuisine?
Expensive Wines
Cookwares and Bakewares
French Cuisine
Vanilla Ice cream, Pasta and Tomato
2
In what period of history did the three-course banqueting menu with 25 dishes per course become established?
President John Kennedy
Medieval Period
Renaissance Period
Native American Period
3
Because of his fascination with the French Cuisine, President Jefferson went to Paris for this?
Hired French Chef
Purchased cooking and baking equipment
Learned how to prepare and cook French dishes
4
Because of her contribution to the enhancement of banqueting, courses and menus now are simple but yet elegant?
Jacquiline Jose
Jacquiline Kennedy
Joan of Naverre
Jackie Kennedy
5
Because of their dining customs, it greatly influences the history of banqueting?
Thomas Jefferson
Jacqueline Kennedy
Native American
Ancient Greeks and Romans
6
What was the reason as to why from 3-courses it was reduced to 2-courses during the 18th-century?
Emphasis on elegance
Costly
Shortage of food supplies
Reduction of dining time to focus on entertainment
7
A term used for a number of small portion of different food items?
Appetizer
Hors d'oeuvre
Chips
Finger food
8
A ceremonial activity celebrated by the tribes in the American Northwest?
Potlatch
Potlutch
Feasts
Potluck
9
During the Nineteenth-Century menu revisions, how many courses were served to the guests?
3 Courses
25 Dishes
2 Courses
9 Courses
10
It is the term used for food sculptures and showpieces featured during the wedding of King Henry VI?
Sotelte
Banquettes
Monteees
Hors d'oeuvre
