What 20th-century food movement emphasized naturally flavoured and simply prepared foods?
What 20th-century food movement emphasized naturally flavoured and simply prepared foods? a. grande cuisine b. nouvelle cuisine c. classic cuisine d. regional cuisine
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
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.
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
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
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
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
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
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
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
What is HAACP a system for? a. Supervising kitchen employees. b. Maintaining sanitary conditions. c. Standardizing recipes. d. Controlling the flow of food.
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