Culinary Arts

7 years ago

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

Which great 20th-century chef is credited with modernizing French cuisine?
a. Auguste Escoffier
b. Fernand Point
c. Roger Vergé
d. Antoine Beauvilliers

SinanToma 310 1 Reply

7 years ago

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

Which of the following technological advances have had a profound effect on cooking?
a. The development of clay vessels.
b. The development of reliable refrigerators.
c. Rapid-transportation techniques.
d. All of the above.

SinanToma 174 1 Reply

7 years ago

Which quality is not required to become a professional chef?

Which quality is not required to become a professional chef?
a. skill
b. ego
c. dedication
d. professional pride

Lothy 143 1 Reply

7 years ago

In the classic brigade, the potager and légumier are most often combined in a single station whose ...

In the classic brigade, the potager and légumier are most often combined in a single station whose chef is known as the:
a. entremetier
b. garde-manger
c. soupier
d. légumier

XtremeOc 136 1 Reply

7 years ago

Monsieur Boulanger was a:a. chef during the reign of Henri IVb. tavern keeper in 1765c. member of ...

Monsieur Boulanger was a:
a. chef during the reign of Henri IV
b. tavern keeper in 1765
c. member of the rôtisseurs’ guild
d. baker in the 17th century

UnlceTony 164 1 Reply

7 years ago

A chef is defined as someone who:a. cooks professionallyb. has achieved professional certificationc. ...

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

Lothy 167 1 Reply

7 years ago

In the 16th century, highly flavoured soups and stews were known as:a. ragoutsb. peasant foodsc. ...

In the 16th century, highly flavoured soups and stews were known as:
a. ragouts
b. peasant foods
c. casseroles
d. restoratives

UnlceTony 158 1 Reply

7 years ago

François Appert is known for the invention of the:a. Cryovac systemb. food processorc. canning ...

François Appert is known for the invention of the:
a. Cryovac system
b. food processor
c. canning process
d. refrigerator

UnlceTony 131 1 Reply

7 years ago

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

A connoisseur and consumer of fine foods, often to excess, is know as a:
a. gourmet
b. gourmand
c. food expert
d. good chef

Lothy 196 1 Reply

7 years ago

What style of cuisine is Auguste Escoffier credited for popularizing?

What style of cuisine is Auguste Escoffier credited for popularizing?
a. grande cuisine
b. classic cuisine
c. modern cuisine
d. French cuisine

godzirrraaaaa 158 1 Reply

7 years ago

Which chef has had a profound effect on the science of food preparation?

Which chef has had a profound effect on the science of food preparation?
a. Ferran Adria
b. Alice Waters
c. Marcel Kretz
d. Fernand Point

UnlceTony 147 1 Reply

7 years ago

Blending ingredients and methods from two or more cuisines is known as:a. the Slow Food movementb. ...

Blending ingredients and methods from two or more cuisines is known as:
a. the Slow Food movement
b. fusion cuisine
c. regional cuisine
d. the 100-mile diet

Lothy 467 1 Reply

7 years ago

A characteristic food style that appears in several countries is _________ cuisine.

A characteristic food style that appears in several countries is _________ cuisine.
a. ethnic
b. regional
c. national
d. fusion

SinanToma 165 1 Reply

7 years ago

An example of a global cuisine ingredient is:a. chickenb. tomatoesc. parsleyd. salt

An example of a global cuisine ingredient is:
a. chicken
b. tomatoes
c. parsley
d. salt

UnlceTony 160 1 Reply

7 years ago

Serving the entrée, vegetables, and potatoes from a platter to the customer’s plate is _______ ...

Serving the entrée, vegetables, and potatoes from a platter to the customer’s plate is _______ service.
a. French
b. Russian
c. American
d. buffet

Lothy 129 1 Reply

7 years ago

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

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

b. False

Lothy 169 1 Reply

7 years ago

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

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

b. False

Lothy 165 1 Reply

7 years ago

Food preservation and storage techniques expanded after the Industrial Revolution of the 19th ...

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

b. False

Lothy 263 1 Reply

7 years ago

The French Revolution (1789–1799) freed chefs from private kitchens and played a major role in the ...

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

b. False

UnlceTony 155 1 Reply

7 years ago

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

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

b. False

SinanToma 126 1 Reply

7 years ago

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

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

b. False

SinanToma 134 1 Reply

7 years ago

Monsieur Boulanger’s contribution to the food industry was to serve to customers—whose primary ...

Monsieur Boulanger’s contribution to the food industry was to serve to customers—whose primary interest was dining—a variety of foods prepared on site.
a. True

b. False

SinanToma 114 1 Reply

7 years ago

La Pyramide was the name of Fernand Point’s restaurant. (True or false?)

La Pyramide was the name of Fernand Point’s restaurant.
a. True

b. False

XtremeOc 122 1 Reply

7 years ago

Chef de partie and sous-chef are often the same position. (True or false?)

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

b. False

XtremeOc 159 1 Reply

7 years ago

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

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

b. False

godzirrraaaaa 125 1 Reply

7 years ago

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

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

b. False

XtremeOc 156 1 Reply

7 years ago

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

Personal appearance and behaviour in and around the kitchen will contribute to a sense of pride in the chef and other members of the staff.
a. True

b. False

UnlceTony 141 1 Reply

7 years ago

Who is responsible for training, overseeing, and organizing the staff and its activities in the ...

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

SinanToma 113 1 Reply

7 years ago

In which style of service does the waiter take an order from each diner and bring the food to the ...

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

godzirrraaaaa 99 1 Reply

7 years ago

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

godzirrraaaaa 130 1 Reply

7 years ago

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

godzirrraaaaa 129 1 Reply

7 years ago

Recently, many chefs have acquired celebrity status and cooking has become a spectator sport. How ...

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

SinanToma 94 1 Reply

7 years ago

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

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

SinanToma 110 1 Reply

7 years ago

What type of hazard are pieces of broken glass found in a container of salad dressing?

What type of hazard are pieces of broken glass found in a container of salad dressing?
a. biological hazard
b. chemical hazard
c. physical hazard
d. pest infection

Lothy 192 1 Reply

7 years ago

What method is correct for sanitizing food-service dishes and equipment?

What method is correct for sanitizing food-service dishes and equipment?
a. Washing the items with an approved detergent.
b. Scraping and spraying with hot water to remove soil.
c. Handwashing in a three-compartment sink.
d. Immer

Lothy 128 1 Reply

7 years ago

What is the range of the temperature danger zone?

What is the range of the temperature danger zone?
a. 16–49ºC (60–120°F)
b. 4–49ºC (40–120°F)
c. 4–60ºC (40–140°F)
d. 16–60ºC (60–140°F)

Lothy 141 1 Reply

7 years ago

Which of the following is not a leading cause of food-borne illnesses?

Which of the following is not a leading cause of food-borne illnesses?
a. putrefactive bacteria
b. pathogenic bacteria
c. parasites
d. fungi

SinanToma 122 1 Reply

7 years ago

What is HAACP a system for?

What is HAACP a system for?
a. Supervising kitchen employees.
b. Maintaining sanitary conditions.
c. Standardizing recipes.
d. Controlling the flow of food.

UnlceTony 102 1 Reply

7 years ago

What is salmonella? (Multiple Choice)

What is salmonella?
a. toxin
b. intoxication
c. toxin-mediated infection
d. infection

XtremeOc 133 1 Reply