Facebook 的 Restaurant City 遊戲, 近期熱爆, 很多朋友在短時間內也升到很高級了. 但面對著每日的 Food Quiz, 相信令很多人非常苦惱
! 雖然網上也有很多朋友分享Food Quiz 的問題及答案, 但實在太零亂及鬆散, 在短短10秒內跟本很難找到答案, 莫非要像會考般, 事前把試題熟讀....(咁就死啦)
! 所以我開始抄下每日的問題, 希望整理得妥地與大家分享. (我會每日增加我所遇到的新問題, , 試題是以其key word 來順序排列, 大家若把試題列印出來, 是非常容易在10秒找到答案的. )
Q: AGAR is a gelatinous substance derived from what ?
B: SEAWEED
Q: BECHAMEL SAUCE is also known as ?
C: WHITE sauce
Q: CALAMARI is fried ?
B: SQUID
Q: What is CALZONE?
A: A turnover mad of Pizza dough
Q: CHILI is a ?
A: Fruit
Q: The CHUCK is found where on the cow ?
A: FRONT
Q: Which continent produces the most COCOA ?
B: Africa
Q: a COCONUT is a ?
B: Fruit
Q: A CREPE is typically a ?
B: Thinly cooked PANCAKE
Q: DIM SUM originated from which country ?
C: China
Q: DULCE DE LECHE is prepared by heating ?
C: SWEETENED MILK
Q: The FLANK is found where on the cow ?
B: MID
Q: FOIE GRAS is food made from which part of an animal?
C: Liver
Q: To GARNISH a dish, means to ?
A: To add FINAL TOUCHES
Q: the main ingredient in GUACAMOLE is ?
C: AVOCADO
Q: HONEY comes from ?
A: BEES
Q: What is HOUMOUS made from ?
B: Chickenpeas
Q: KIMCHI is a Korean dish made of fermented ?
B: Vegetables
Q: LARD is the fat obtained from which which animals ?
A: pig
Q: NAAN BREAD is typically served with?
C: INDIAN food
Q: NATTO, a traditional Japanese food, is made from fermented?
C: Soybeans
Q: To PROOF DOUGH means to
C: Allow it to rise
Q: RAISINS are dried ?
C: Grapes
Q: RATATOUILLE is a ?
C: Vegetarian dish
Q: The main ingredient in RATATOUILLE is ?
B: Tomato
Q: To REFRESH a Vegetables, means to ?
C: IMMERSE it into cold water
Q: What color is RHUBARB ?
C: Red
Q: SAUERKRAUT is made from ?
C: Fermented Cabbage
Q: To SAUTE A DISH, means to?
A: Fry Quickly in Hot Pan
Q: The SIRLOIN is found where on the cow?
B: Mid
Q: STEAK TARTARE is a meat dish made from raw ?
C: BEEF
Q: What is STRACCHINO ?
A: A fresh cheese from Italy
Q: In which restaurant would you typically find SUSHI?
C: Japanese
Q: In which type of restaurant would you typically find TACOS?
B: MEXICAN
Q: In which type of restaurant would you typically find TAPAS?
B: SPANISH
Q: What is the main ingredient of TOFU ?
B: SOYBEANS
Q: A TOMATO is a ?
C: Fruit
Q: What colour is TUNA MEAT ?
C: Pink
Q: the main ingredients in TZATZIKI are ?
A: VOGHURT and CUCUMBER
Q: VENISON is the meat from what animal?
A: Deer
另外. 坐位的編排, 廚師/侍應/清潔工人 分配...... 都有很多學問. 請看下圖
其編排是以侍應的最短步程為大前提. 食物從廚師手上送到客人桌上, 只需2,3 步就完成, 可加快每位客人的用膳時間, 即是加快客人流量, 加速賺錢及升LEVEL. 但以上的格局, 很難稱得上"美觀" 
. 而RC 最近加入了星級評級, 讓全世界的玩家一同評分, 所以若餐廳己升到17級以上, 可以考慮把餐廳改成自己喜歡的風格, 不用理會升級快與慢. 大家可參考下面一間 4星級餐廳的格局. 
(比較傳統西餐廳的格局)
(很有創意, 有橋有河流, 是我看過的最有特式的一間呀!)
還有更多的秘訣.. 比如, 爐頭與枱的比例, 侍應生與枱的比例的, 請參考:
黃金比例 篇: http://iblogyeah.mysinablog.com/index.php?op=ViewArticle&articleId=1699034
Restaurant City「攻略篇」: http://hk.myblog.yahoo.com/AABB-happyTravel/article?mid=926
