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P.F. Changs Menu Test
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P.F. Changs Menu Test
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25 Questions

1. What is the shape of the Vegetable Dumpling

2. What side item would you suggest to compliment Beef a la Sichuan

3. What is the dressing for Seared Ahi Tuna Wasabi Salad

4. List three differences between the Chang's Chicken Lettuce Wraps and the Vegetarian Lettuce Wraps

5. List and describe three differences between the Northern Style Spare Ribs and the Chang's Spare Ribs

6. Describe Mongolian Beef

7. What is the shape of the Pork Dumpling

8. Which soups are available in a cup or bowl

9. What is the shape of the Edamame Dumpling

10. What is our most popular beef dish

11. What is the dressing for Thai Chicken Noodle Salad

12. No

13. When making suggestions or ordering for your Guests, what three questions should you ask to help create an Optimal Dining Experience

14. Which of our Starters are battered?

15. Where are battered Starters prepared

16. What is the shape of the Lemongrass Dumpling

17. Name 4 menu items that are cooked using the Oil Velvet method

18. Name 5 dishes that we cook using the Stock Velvet method

19. What two items accompany our Salt and Pepper Prawns

20. Which soups are pre-made

21. What is the dressing for Mixed Greens Salad

22. What are the three components of the Trio

23. What is the dressing for Thai Basil Greens Salad

24. What is the Asian Grilled Salmon lunch portion

25. What are two Lunch Items garnished with Asian Tomato Cucumber Garnish

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