Deck 1: Introduction to the Cold Kitchen

Question 1

When did Marie-Antoine Carême live?

A)From 1846 to 1935
B)During the 20^th Century
C)During the 19^th Century
D) From 1783 to 1833

Answer 1

D

Question 2

Pemmican is a French sausage.

Answer 2

False

Question 3

Pantry is the place in the kitchen where most of the cold food is prepared.

Answer 3

False

Question 4

Apicius wrote the first cookbook.

Question 5

Who is known as the "Father of modern French cuisine?"

A)Marie-Antoine Carême
B)Lucius Licinius Lucullus
C)Apicius
D)Auguste Escoffier

Question 6

Pantry is another name for Pastry Shop.

Question 7

Toward the end of the 19^th Century many hotels and restaurants were built.

Question 8

Terrines are metal baking molds.

Question 9

Auguste Escoffier was known as "King of the Kitchen."

Question 10

"Chef de partie" is the French word for

A)banquet chef.
B)station chef.
C)sous chef.
D)party chef.

Question 11

Today the chef garde manger is in charge of the fish station.

Question 12

Parma is famous for hams and is located in

A)Spain.
B)Virginia during colonial times.
C)Italy.
D)Black forest.

Question 13

The chef saucier was in charge of sauces and

Question 14

The term "garde manger" literally means

A)cold buffets.
B)stove.
C)canapés.
D)to guard or protect edibles.

Question 15

Marie-Antoine Carême worked in Paris for Prince Metternich.

Question 16

Define the term "intermezzo."

A)Ice cream dessert
B)Roman flavoring sauce
C)Technique invented by Chef Escoffier
D)Palate cleanser

Question 17

Chef garde manger is responsible for

A)dining room supervision.
B)providing edible dinner plates.
C)organization of medieval dinner.
D)preparing cold food.

Question 18

The term "pantry" is derived from

A)cold kitchen.
B)sandwich station.
C)bread room.
D)coffee station.

Question 19

were chief methods of this earliest preservation system.

Question 20

Charcutiers make

A)sausages.
B)sauces.
C)bread.
D)poached fish dishes.

Question 21

List some of the products supplied by the garde manger

Question 22

Corning meat in salt brine was a method for .

Question 23

The chef poissonier cooked dishes.

Question 24

Virginia's Smithfield Ham is made from what ingredient?

Question 25

The Waldorf-Astoria Hotel is located in .