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Rodízio - Quiz
Rodízio
  • 1. According to ACHUESP, where was the rodízio service style created?
A) A steakhouse in Buenos Aires
B) Churrascaria Mathias in Sapiranga, Rio Grande do Sul
C) A restaurant in Rio de Janeiro
D) Churrascaria 477 in Jacupiranga, São Paulo
  • 2. Who is credited with creating the rodízio style at Churrascaria 477?
A) Albino Ongaratto
B) The president of ACHUESP
C) A local pilgrim
D) The owner of Churrascaria Mathias
  • 3. In what year did the incident leading to the creation of rodízio take place at Churrascaria 477?
A) 1964
B) 1954
C) 1984
D) 1974
  • 4. What event brought a crowd of pilgrims to the area of Churrascaria 477?
A) The opening of a new highway
B) A political protest
C) Senhor Bom Jesus de Iguape festival
D) A local food competition
  • 5. What caused the initial commotion that led to the rodízio service style?
A) A fire in the kitchen
B) A disagreement over the price of the meal
C) The restaurant ran out of meat
D) A waiter mixed up orders across several tables
  • 6. Which organization supports the claim that rodízio originated in Jacupiranga?
A) ACHUESP
B) The Ministry of Agriculture
C) The National Association of Chefs
D) The Brazilian Tourism Board
  • 7. What is the alternative location often cited as the origin of rodízio?
A) A market in Porto Alegre
B) A farmhouse in Minas Gerais
C) Churrascaria 477, São Paulo
D) Churrascaria Mathias, Rio Grande do Sul
  • 8. Which meat is commonly served wrapped in bacon as a two-bite portion?
A) Filet mignon
B) Lamb
C) Pork ribs
D) Beef short ribs
  • 9. What is the Portuguese name for rump cover served at a churrascaria?
A) Chouriço
B) Filet
C) Fraldinha
D) Picanha
  • 10. What is the Portuguese name for flap steak served at a churrascaria?
A) Carne
B) Chouriço
C) Picanha
D) Fraldinha
  • 11. What purpose do grilled pineapple or banana serve in a rodízio meal?
A) Appetizer
B) Main course
C) Palate cleanser
D) Dessert only
  • 12. Which of these is commonly served in a rodízio style steakhouse?
A) Fried calamari
B) Lobster tails
C) Fish fillets
D) Chicken hearts
  • 13. What type of sausage is typically served at a churrascaria?
A) Pepperoni
B) Bratwurst
C) Chouriço
D) Mortadella
  • 14. How is sirloin steak typically presented in a rodízio?
A) Semicircular slices
B) Cubed
C) Whole steak
D) Ground
  • 15. Which bird meat is served wrapped in bacon at a churrascaria?
A) Quail
B) Ostrich
C) Turkey
D) Duck
  • 16. What is the literal meaning of the word 'rodízio'?
A) Fixed price
B) Rotation
C) Unlimited
D) Meat service
  • 17. In a rodízio restaurant, how are foods delivered to the customer?
A) Customers order from a menu at the table
B) Customers serve themselves from a buffet only
C) One large plate is served at the start
D) Waiters bring a variety of foods repeatedly
  • 18. Besides meat, what other food types can be served in a rodízio style?
A) Only soups and salads
B) Pizza, pasta, and hamburgers
C) Only seafood
D) Only desserts
  • 19. When did rodízio become increasingly popular in Brazil?
A) Early 20th century
B) Mid-20th century
C) Late 21st century
D) Early 19th century
  • 20. What tool do diners often use to grab the slices of meat as they are cut?
A) Wooden chopsticks
B) Their hands
C) Small stainless-steel tongs
D) A fork and knife
  • 21. What is the purpose of the colored card or token provided to diners?
A) To reserve a table
B) To choose the type of meat
C) To pay the bill
D) To signal if they want more meat or a break
  • 22. Which of the following is a common side dish served with meat in a churrascaria?
A) Mashed potatoes
B) Bread sticks
C) Fried polenta
D) French toast
  • 23. In Brazil, what other specific food-based rodízio is common besides meat and pizza?
A) Crepes
B) Tacos
C) Sandwiches
D) Ice cream
  • 24. How do diners signal that they do not want more meat at the moment?
A) Raising their hand
B) Leaving the table
C) Tipping the waiter
D) Turning the card to the specific color indicating enough
  • 25. What does a fixed price (preço fixo) usually mean for a rodízio outside of Brazil?
A) A price based on the weight of the meat
B) A price per hour
C) A price per meat cut
D) A flat fee for unlimited service
  • 26. Where are the meat chunks pushed if they are not sliced from the outside?
A) Directly into the customer's hands
B) Back into the kitchen
C) Into a storage container
D) Off the end of the skewer onto a serving plate
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