What’s Your Food IQ?
By Aaron Barker
Special to amNewYork
Not too far back, all it took to land a waiting gig in New York was a decent headshot and a "perfect ounce pour."
But these days, local restaurants have gotten a lot more selective.
So what do a trendy downtown eatery, sushi spot in Midtown and national chain in Times Square all have in common?
For wannabe servers, a hefty Food Knowledge requirement.
Think you could you make the grade?
Test your smarts with these real life examples that NYC restaurants use to screen their staff.
1. Food should be served from which side of the guest?
2. At what time can you begin serving alcohol on Sundays in New York?
a) 10 am
b) 8 am
d) No restriction
3. Which is not the Japanese name for a sushi?
4. What are two wine producing regions in California?
a) Alexander Valley
b) Dundee Hills
c) Paso Robles
d) Red Mountain
5. Which of the following two plants can best be called an herb?
6. How is sake most often classified?
a) temperature at which it's served
b) ceremonies it's used in
c) degree to which rice is polished
d) type of grain used
7. Which beverage doesn't belong??
a) Calvados?b) Remy Martin?c) Grappa?d) Taylor Fladgate
8. What oyster comes from the West Coast?
a) Naked Cowboy?b) Fanny Bay?c) Island Creek?d) Wellfleet??
9. How many hours of training are required for a NYC Food Protection Certificate?
10. What can I order if I have a gluten allergy?
a) veal parmesan
b) soy-glazed salmon
c) beer-braised ribs
d) buckwheat pancakes
11. Which cut of meat is the least fatty?
b) NY Strip
c) Filet mignon
12. What is "Bloomberg's Finest?"
a) A nickname for tap water, which changes with
b) A restaurant-industry nickname for police officers
c) A nickname for the mayor’s favorite dish
Answers: 1. a; 2. b; 3. b; 4. a, c; 5. c, d; 6. c; 7. d; 8. b; 9. d; 10. d; 11. c; 12. a