Culinary Arts

6 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 122 1 Reply

KHVT

6 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 119 1 Reply

6 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 87 1 Reply

6 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 111 1 Reply

6 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 114 1 Reply

6 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 345 1 Reply

KHVT

6 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 99 1 Reply

6 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 119 1 Reply

6 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 157 1 Reply

6 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 92 1 Reply

KHVT

6 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 120 1 Reply

6 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 128 1 Reply

6 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 121 1 Reply

6 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 106 1 Reply

6 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 96 1 Reply

6 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 132 1 Reply

6 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 250 1 Reply

6 years ago

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

SinanToma 258 1 Reply