Deck 1: Professionalism

Question 1

Describe two types of ethical behavior culinary professionals should follow.

Answer 1

answers will vary, for example conducting yourself with honesty; avoiding conflicts of interest, or misuse of monies; not discriminating against others or engaging in sexual harassment; accurately representing yourself, your work experiences and your education; cooperating with coworkers in a fair, considerate manner

Question 2

The first restaurant, which opened in 1765 in Paris, was modeled on the taverns and inns that had existed in
Europe for centuries.

Answer 2

False

Question 3

Which of the following contemporary chefs has been called a food futurist with a world-wide influence on culinary trends?

A) Alice Waters
B) Gaston Lenôtre
C) Charles Ranhofer
D) Ferran Adrià

Answer 3

D

Question 4

Which of the following technological advances have had a profound effect on cooking?

A) development of reliable refrigerators
B) development of clay vessels
C) rapid transportation techniques
D) all of the above

Question 5

What term is used to describe a contemporary culinary movement that explores the chemistry and physics of food?

Question 6

Delmonico's in New York City was the first internationally renowned restaurant in the United States.

Question 7

Which great 20th-century chef is credited with modernizing French cuisine?

A) Fernand Point
B) Antoine Beauvilliers
C) Roger Vergé
D) Auguste Escoffier

Question 8

The true gourmand understands restraint and enjoys fine food and wine but never to excess.

Question 9

Which quality is NOT required to become a professional chef?

A) ego
B) skill
C) professional pride
D) dedication

Question 10

What is fusion cuisine?

Question 11

What characterized the 19th-century dining style created by Carême called grande cuisine?

A) intricately prepared and garnished courses
B) simplified sauces and garnishes
C) elegant home cooking
D) light, naturally flavored foods

Question 12

What 20th-century food movement emphasized naturally flavored and simply prepared foods?

A) grande cuisine
B) nouvelle cuisine
C) regional cuisine
D) classic cuisine

Question 13

The French Revolution (1789-1799) freed chefs from private kitchens and played a major role in the development of the restaurant industry.

Question 14

All professional kitchens in American restaurants today are set up according to the classic system established by
Escoffier.

Question 15

In a professional kitchen, who is responsible for coordinating the kitchen staff and its activities?

Question 16

Who is responsible for training, overseeing and organizing the staff and its activities in the dining room of a restaurant?

Question 17

Food preservation and storage techniques expanded to include freeze-drying and canning after the Industrial
Revolution of the 19th century.

Question 18

To what does the term brigade refer in a professional kitchen?

A) staff organization
B) dining room management
C) an apprenticeship system
D) all of the above

Question 19

Which of the following terms refers to the distance food travels to reach a food service establishment?

A) biodiversity
B) sustainability
C) local production
D) food miles

Question 20

Foods labeled "fairtrade" are sourced from growers and suppliers committed to paying a fair wage, using sustainable farming practices and banning child labor.

Question 21

Name one chef who contributed to the modern food service industry and describe his particular contributions.

Question 22

Give two examples of how New American Cuisine has influenced contemporary chefs.

Question 23

What is the culinary philosophy behind nouvelle cuisine?

Question 24

Describe the reasons for the traditional white chef's jacket and checked trousers.

Question 25

What is the farm-to-table movement in the United States.?