Exam 1: The Baking Profession

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The French term for pastry chef is cuisinier.

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

The French term for bread baker is boulanger.

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

The first breads were unleavened flatbreads.

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