Deck 1: Professionalism

Question 1

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

Answer 1

False

Question 2

The introduction of cast-iron stoves allowed multiple food items to be prepared simultaneously.

Answer 2

True

Question 3

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

Answer 3

True

Question 4

François Appert is known for the invention of the:

A)Cryovac system
B)food processor
C)canning process
D)refrigerator

Question 5

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

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

Question 6

Which quality is not required to become a professional chef?

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

Question 7

All professional kitchens are set up according to the classic brigade system established by Escoffier.

Question 8

Grande cuisine was based on the rational identification,development,and adoption of strict culinary principles.

Question 9

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

Question 10

Marcel Kretz and Alice Waters are examples of North American chefs who led the resurgence of:

A)simple cuisine
B)regional cuisine
C)nouvelle cuisine
D)modern cuisine

Question 11

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

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

Question 12

Monsieur Boulanger was a:

A)chef during the reign of Henri IV
B)tavern keeper in 1765
C)member of the rôtisseur's guild
D)baker in the 17^th century

Question 13

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

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

Question 14

A chef is defined as someone who:

A)cooks professionally
B)has achieved professional certification
C)has gone through a professional cooking program
D)is responsible for all kitchen operations

Question 15

Like the back-of-the-house (i.e. ,kitchen)staff,the front-of-the-house (i.e. ,dining room)staff is also organized into a brigade.

Question 16

A connoisseur and consumer of fine foods,often to excess,is know as a:

A)gourmet
B)gourmand
C)food expert
D)good chef

Question 17

What style of cuisine is Auguste Escoffier credited for?

A)grande cuisine
B)classic cuisine
C)modern cuisine
D)French cuisine

Question 18

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

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

Question 19

In the classic brigade,the potager and legumier are most often combined in a single station whose chef is known as the:

A)entremetier
B)garde-manger
C)soupier
D)legumier

Question 20

In the 16^th century,highly flavoured soups and stews were known as:

A)ragouts
B)peasant foods
C)casseroles
D)modern cuisine

Question 21

In which style of service does the waiter serve the entree and side dishes from a platter to each diner's plate?

Question 22

Chef de partie and sous-chef are often the same position.

Question 23

Mechanical ___________ were developed in the mid-1800s.

Question 24

Transnational cuisine is better known as ___________ cuisine.

Question 25

What are the two most pressing concerns the public has about the food service industry?

Question 26

Monsieur Boulanger's contribution to the food industry was to serve a variety of foods prepared on premises to customers whose primary interest was dining.

Question 27

In a commercial food service operation,the __________is known as a well-organized group of appropriate personnel.

Question 28

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

Question 29

Besides restaurants,what are three institutions that offer food services?

Question 30

In the 19th century,what cooking technique replaced the use of spits,grills,and large pots in a wood- or coal-burning hearth,thus making cooking safer and more controllable?

Question 31

Personal appearance and behaviour in and around the kitchen will contribute to a sense of pride.

Question 32

The acronym CCC stands for __________ __________ __________.

Question 33

The transfer of energy from a heat source to a food is known as___________.

Question 34

"La Pyramid" is the name of Fernand Point's restaurant.

Question 35

The word "restaurant" is derived from the French word_________.

Question 36

Which style of service involves a captain who takes the order,cooks tableside,and serves the guests while the waiters serve bread and water and clear the table after each course?

Question 37

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

Question 38

Upon graduation from a post-secondary cooking program,a cook should know everything there is to know about cooking.

Question 39

In which style of service does the waiter take an order from each diner and bring the food to the table on individual plates?

Question 40

Chefs do not need to be concerned about nutrition as their primary duty is to produce foods of the highest quality.

Question 41

With __________ service,there is one server who takes the order and brings the food to the table;the table is then cleaned by a dining room attendant.

Question 42

What is fusion cuisine?

Question 43

With ____________service,the entree,vegetable,and starch are served from a platter onto a plate by the waiter.

Question 44

The cuisine of a group of people having a common cultural heritage is known as __________ cuisine.
ESSAY: Write your answer in the space provided or on a separate sheet of paper.

Question 45

Give two examples of how regional cuisines have influenced contemporary chefs.

Question 46

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

Question 47

__________ service includes the following: two servers;a __________ who takes the order,does the tableside cooking,and brings the drinks,appetizers,entrees,and desserts to the table;and a __________ who serves the bread,water and coffee,and clears each course.

Question 48

Recently,many chefs have acquired celebrity status and cooking has become a spectator sport.How has this affected the trade of cooking?

Question 49

What is the culinary philosophy behind nouvelle cuisine?