Question 1

Caterina Medici and her Italian cooks are correctly credited with ___________.

Accepted Answer

A)  modernizing French cuisine 
B)  inspiring many new and important cookbooks to be written 
C)  bringing more refined manners and elegance to European dining rooms 
D)  creating the modern menu where everyone at the table eats the same dishes at the same time 
A)  modernizing French cuisine 
B)  inspiring many new and important cookbooks to be written 
C)  bringing more refined manners and elegance to European dining rooms 
D)  creating the modern menu where everyone at the table eats the same dishes at the same time C

Question 2

If Carême and Escoffier were alive today, they would discover that _________.

Accepted Answer

A)  many foods that were rare or expensive in their time are now affordable 
B)  sanitation and nutrition have become important parts of a chef's training 
C)  cooks have access to many convenience products 
D)  all of these 
A)  many foods that were rare or expensive in their time are now affordable 
B)  sanitation and nutrition have become important parts of a chef's training 
C)  cooks have access to many convenience products 
D)  all of these D

Question 3

The invention of this piece of kitchen equipment in the eighteenth century changed the organization of the kitchen.

Accepted Answer

A)  refrigerator 
B)  mixer 
C)  stove 
D)  none of these 
A)  refrigerator 
B)  mixer 
C)  stove 
D)  none of these C

Question 4

The sauce chef prepares which of the following as part of his or her duties?

Accepted Answer

A)  broiled meats 
B)  roasted meats 
C)  sautéed meats 
D)  none of these 
A)  broiled meats 
B)  roasted meats 
C)  sautéed meats 
D)  none of these

Question 5

The following are all factors that must be considered when planning the organization of a kitchen staff: the types of food served, the size of the establishment, the number of customers served, the equipment available.

Accepted Answer

A) True 
 B)False

Question 6

The chef Carême is famous for:

Accepted Answer

A)  the development of the classical brigade system that is still in use in many of today's kitchens. 
B)  refining and organizing cooking techniques, recipes, and menus, and thus bringing cooking out of the Middle Ages and into the modern period. 
C)  the introduction of food preservation techniques, such as freezing, that caused revolutionary changes in food service and in eating habits. 
D)  none of these. 
A)  the development of the classical brigade system that is still in use in many of today's kitchens. 
B)  refining and organizing cooking techniques, recipes, and menus, and thus bringing cooking out of the Middle Ages and into the modern period. 
C)  the introduction of food preservation techniques, such as freezing, that caused revolutionary changes in food service and in eating habits. 
D)  none of these.

Question 7

The style of professional cooking that developed after Carême is called "international" because

Accepted Answer

A)  chefs from around the world, after an international meeting in 1830, voted to adopt the basic principles put forth by Carême. 
B)  improved transportation systems brought new ingredients from around the world. 
C)  the same basic cooking principles were used internationally in commercial kitchens. 
D)  all of these 
A)  chefs from around the world, after an international meeting in 1830, voted to adopt the basic principles put forth by Carême. 
B)  improved transportation systems brought new ingredients from around the world. 
C)  the same basic cooking principles were used internationally in commercial kitchens. 
D)  all of these

Question 8

Skilled personnel who cook foods to order are in demand in all types of food-service operations.

Accepted Answer

A) True 
 B)False

Question 9

Escoffier's books, including Le Guide Culinaire, are ______________.

Accepted Answer

A)  still widely used today 
B)  important reference works for professional chefs 
C)  a simple system of recipes based on main ingredient and cooking method 
D)  all of these 
A)  still widely used today 
B)  important reference works for professional chefs 
C)  a simple system of recipes based on main ingredient and cooking method 
D)  all of these

Question 10

Graduating with high grades from a food production course qualifies you to be a chef.

Accepted Answer

A) True 
 B)False

Question 11

A professional food-service worker possesses ____________.

Accepted Answer

A)  staying power and a positive attitude toward the job 
B)  eagerness to learn and the ability to work with people 
C)  experience, dedication to quality, and a good understanding of the basics 
D)  all of these 
A)  staying power and a positive attitude toward the job 
B)  eagerness to learn and the ability to work with people 
C)  experience, dedication to quality, and a good understanding of the basics 
D)  all of these

Question 12

The position of second cook is an entry-level job.

Accepted Answer

A) True 
 B)False

Question 13

The __________ works as assistant to the chef and is directly in charge of production and the minute-by-minute supervision of the staff when the chef is not at hand.

Accepted Answer

A)  tournant 
B)  sous chef 
C)  entremetier 
D)  garde manger 
A)  tournant 
B)  sous chef 
C)  entremetier 
D)  garde manger

Question 14

Which of the following cooks may handle meat products as part of their duties?

Accepted Answer

A)  roast cook 
B)  pantry cook 
C)  sauce cook 
D)  all of these 
A)  roast cook 
B)  pantry cook 
C)  sauce cook 
D)  all of these

Question 15

One of Escoffier's achievements was the simplification of classical cooking.

Accepted Answer

A) True 
 B)False

Question 16

The first restaurant was started

Accepted Answer

A)  in France in the eighteenth century, selling soups called "restoratives." 
B)  in England by a man named Boulanger, who cooked meat dishes to order rather than in large batches. 
C)  by a French chef named Taillevent. 
D)  by Italian cooks brought to France by Caterina de Medici. 
A)  in France in the eighteenth century, selling soups called "restoratives." 
B)  in England by a man named Boulanger, who cooked meat dishes to order rather than in large batches. 
C)  by a French chef named Taillevent. 
D)  by Italian cooks brought to France by Caterina de Medici.

Question 17

The way a kitchen is organized would depend least on which of the following factors?

Accepted Answer

A)  the menu 
B)  the size of the operation 
C)  the type of customers served 
D)  the physical facilities of the kitchen 
A)  the menu 
B)  the size of the operation 
C)  the type of customers served 
D)  the physical facilities of the kitchen

Question 18

The new method of kitchen organization adopted early in the twentieth century _________________.

Accepted Answer

A)  was Escoffier's achievement 
B)  is still in use today, especially in large hotels 
C)  resulted in a streamlined workplace 
D)  all of these 
A)  was Escoffier's achievement 
B)  is still in use today, especially in large hotels 
C)  resulted in a streamlined workplace 
D)  all of these

Question 19

If you were hired as a working chef, you would __________.

Accepted Answer

A)  be in charge of the kitchen 
B)  handle one of the production stations 
C)  work in a kitchen that has an executive chef 
D)  be in charge of the kitchen and handle one of the production stations 
A)  be in charge of the kitchen 
B)  handle one of the production stations 
C)  work in a kitchen that has an executive chef 
D)  be in charge of the kitchen and handle one of the production stations

Question 20

Which of the following combinations is correct?

Accepted Answer

A)  entremetier-fish 
B)  grillardin-sauces 
C)  poissonier-vegetables 
D)  garde manger-cold foods 
A)  entremetier-fish 
B)  grillardin-sauces 
C)  poissonier-vegetables 
D)  garde manger-cold foods

Exam 1: The Food Service Industry

Caterina Medici and her Italian cooks are correctly credited with ___________.

If Carême and Escoffier were alive today, they would discover that _________.

The invention of this piece of kitchen equipment in the eighteenth century changed the organization of the kitchen.

The sauce chef prepares which of the following as part of his or her duties?

The following are all factors that must be considered when planning the organization of a kitchen staff: the types of food served, the size of the establishment, the number of customers served, the equipment available.

The chef Carême is famous for:

The style of professional cooking that developed after Carême is called "international" because

Skilled personnel who cook foods to order are in demand in all types of food-service operations.

Escoffier's books, including Le Guide Culinaire, are ______________.

Graduating with high grades from a food production course qualifies you to be a chef.

A professional food-service worker possesses ____________.

The position of second cook is an entry-level job.

The __________ works as assistant to the chef and is directly in charge of production and the minute-by-minute supervision of the staff when the chef is not at hand.

Which of the following cooks may handle meat products as part of their duties?

One of Escoffier's achievements was the simplification of classical cooking.

The first restaurant was started

The way a kitchen is organized would depend least on which of the following factors?

The new method of kitchen organization adopted early in the twentieth century _________________.

If you were hired as a working chef, you would __________.

Which of the following combinations is correct?

Sanitation and Safety

Tools and Equipment

Basic Principles of Cooking and Food Science

Menus, Recipes, and Cost Management

Nutrition

Mise En Place

Stocks and Sauces

Soups

Understanding Meats and Game

Cooking Meats and Game

Understanding Poultry and Game Birds

Cooking Poultry and Game Birds

Understanding Fish and Shellfish

Cooking Fish and Shellfish

Understanding Vegetables

Cooking Vegetables

Potatoes

Legumes, Grains, Pasta, and Other Starches

Cooking for Vegetarian Diets

Salad Dressings and Salads

Sandwiches

Hors Doeuvres

Breakfast Preparation

Dairy and Beverages

Sausages and Cured Foods

Pâtés, Terrines, and Other Cold Foods

Food Presentation and Garnish

Bakeshop Production: Basic Principles and Ingredients

Yeast Products

Quick Breads

Cakes and Icings

Cookies

Pies and Pastries

Creams, Custards, Puddings, Frozen Desserts, and Sauces

Metric Conversion Factors, Standard Can Sizes, Approximate Weight-Volume Equivalents of Dry Foods and Kitchen Math Exercises: Metric Versions

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