Deck 1: The Baking Profession

Question 1

In Europe in the Middle Ages, honey was the most important sweetener.

Answer 1

True

Question 2

The first restaurant in history was opened in Paris by Marie-Antoine Carême.

Answer 2

False

Question 3

The first breads were unleavened flatbreads.

Answer 3

True

Question 4

The French term for bread baker is boulanger.

Question 5

The French term for pastry chef is cuisinier.

Question 6

Modern flour milling is done by a process called roller milling.

Question 7

Until the invention of the modern milling process named in question 6, flour was milled by grinding grain between two stones.

Question 8

In general, wheat grown for breads in Europe is higher in protein than wheat grown in North America.

Question 9

The most important chef in the early part of the nineteenth century was Escoffier.

Question 10

Only wheat flour will develop enough gluten to make yeast bread.

Question 11

The first grain foods in prehistoric times were probably pastes made by grinding toasted grain between stones and mixing the ground grain with water.

Question 12

In the Middle Ages, white flour was less expensive than whole-grain flour because it had fewer nutrients.

Question 13

A style of cooking that combines ingredients and techniques from two or more regional cuisines is called nouvelle cuisine.

Question 14

The French term for a chef who prepares showpieces, sugar work, and decorated cakes is décorateur.

Question 15

The French term for a chef who prepares ice cream is confiseur.

Question 16

In a retail bakery, the chef in charge of production is called the head baker.

Question 17

In a large kitchen, the chef in charge of production may be called executive chef or chef de cuisine.

Question 18

The workers supervised by the executive pastry chef include the confiseur, the glacier, and the rôtisseur.

Question 19

Refined cane sugar wasn't widely available to European cooks, bakers, and pastry makers until after the European discovery of the Americas in 1492.

Question 20

Throughout much of early history, wheat was too expensive for most people, who instead ate bread made of barley, rye, and other grains.