Question 1

Nouvelle cuisine __________.

Accepted Answer

A)  depends on flour to thicken sauces 
B)  was a return to the traditional practices of Carême 
C)  places its emphasis on simpler, more natural flavors and preparations 
D)  depends on flour to thicken sauces and places its emphasis on simpler, more natural flavors and preparations 
A)  depends on flour to thicken sauces 
B)  was a return to the traditional practices of Carême 
C)  places its emphasis on simpler, more natural flavors and preparations 
D)  depends on flour to thicken sauces and places its emphasis on simpler, more natural flavors and preparations

Question 2

Nouvelle cuisine is the French name for the type of classical cooking developed by Escoffier.

Accepted Answer

A) True 
 B)False

Question 3

Future developments in convenience foods and automated equipment will eventually eliminate the need for highly skilled cooks.

Accepted Answer

A) True 
 B)False

Question 4

The executive chef of a large hotel often spends more time at a desk than in the production area.

Accepted Answer

A) True 
 B)False

Question 5

The sous chef supervises production in the kitchen.

Accepted Answer

A) True 
 B)False

Question 6

When commercial kitchens first started using stoves, they were divided into three departments:

Accepted Answer

A)  the stove, the oven, and the deep-fryer. 
B)  the stove, the oven, and the rotisserie. 
C)  the stove, the rotisserie, and the pantry. 
D)  the stove, the pantry, and the grill. 
A)  the stove, the oven, and the deep-fryer. 
B)  the stove, the oven, and the rotisserie. 
C)  the stove, the rotisserie, and the pantry. 
D)  the stove, the pantry, and the grill.

Question 7

Fusion cuisine is ___________________________.

Accepted Answer

A)  sometimes a jumbled mess 
B)  a cooking style that uses ingredients and techniques from more than one regional or international cuisine 
C)  bringing new excitement to cooking and restaurant menus in the hands of skilled chefs 
D)  all of these 
A)  sometimes a jumbled mess 
B)  a cooking style that uses ingredients and techniques from more than one regional or international cuisine 
C)  bringing new excitement to cooking and restaurant menus in the hands of skilled chefs 
D)  all of these

Question 8

Changes in the food industry during the twentieth century have been due to __________.

Accepted Answer

A)  the development of new equipment 
B)  increased sanitary and nutritional awareness 
C)  the development and availability of new food products 
D)  all of these 
A)  the development of new equipment 
B)  increased sanitary and nutritional awareness 
C)  the development and availability of new food products 
D)  all of these

Question 9

You are reading the table of contents of a book titled Principles of Kitchen Organization. Which of the following chapter titles are you likely to see?

Accepted Answer

A)  How to Increase Task Efficiency 
B)  The Assignment and Allocation of Tasks 
C)  How to Communicate Responsibilities Clearly 
D)  all of these 
A)  How to Increase Task Efficiency 
B)  The Assignment and Allocation of Tasks 
C)  How to Communicate Responsibilities Clearly 
D)  all of these

Question 10

A chef is someone who __________.

Accepted Answer

A)  wears a white chef's hat 
B)  likes to cook for guests in his/her home 
C)  is in charge of a kitchen or a part of a kitchen 
D)  has read and understood the information in this book 
A)  wears a white chef's hat 
B)  likes to cook for guests in his/her home 
C)  is in charge of a kitchen or a part of a kitchen 
D)  has read and understood the information in this book

Question 11

The ability to work with other people is a necessary skill only for supervisory personnel.

Accepted Answer

A) True 
 B)False

Question 12

Escoffier simplified the "general confusion" of the old menus by calling for

Accepted Answer

A)  only one or two dishes per course. 
B)  dishes to follow one another harmoniously. 
C)  dishes to delight the taste with their delicacy and simplicity. 
D)  all of these 
A)  only one or two dishes per course. 
B)  dishes to follow one another harmoniously. 
C)  dishes to delight the taste with their delicacy and simplicity. 
D)  all of these

Question 13

An executive chef is responsible for __________.

Accepted Answer

A)  menu planning 
B)  costing and purchasing 
C)  work schedule planning 
D)  all of these 
A)  menu planning 
B)  costing and purchasing 
C)  work schedule planning 
D)  all of these

Question 14

Carême's books contain the first systematic account of __________.

Accepted Answer

A)  recipes 
B)  menu making 
C)  cooking principles 
D)  all of these 
A)  recipes 
B)  menu making 
C)  cooking principles 
D)  all of these

Question 15

In the late 1700s, new developments in food service received a great stimulus __________.

Accepted Answer

A)  at the time of the French Revolution 
B)  because many chefs found themselves without jobs 
C)  when chefs began opening restaurants in and around Paris to support themselves 
D)  all of these 
A)  at the time of the French Revolution 
B)  because many chefs found themselves without jobs 
C)  when chefs began opening restaurants in and around Paris to support themselves 
D)  all of these

Question 16

An executive chef must have __________ knowledge and skills.

Accepted Answer

A)  supervisory 
B)  management 
C)  food production 
D)  all of these 
A)  supervisory 
B)  management 
C)  food production 
D)  all of these

Exam 1: The Food Service Industry

Nouvelle cuisine __________.

Nouvelle cuisine is the French name for the type of classical cooking developed by Escoffier.

Future developments in convenience foods and automated equipment will eventually eliminate the need for highly skilled cooks.

The executive chef of a large hotel often spends more time at a desk than in the production area.

The sous chef supervises production in the kitchen.

When commercial kitchens first started using stoves, they were divided into three departments:

Fusion cuisine is ___________________________.

Changes in the food industry during the twentieth century have been due to __________.

You are reading the table of contents of a book titled Principles of Kitchen Organization. Which of the following chapter titles are you likely to see?

A chef is someone who __________.

The ability to work with other people is a necessary skill only for supervisory personnel.

Escoffier simplified the "general confusion" of the old menus by calling for

An executive chef is responsible for __________.

Carême's books contain the first systematic account of __________.

In the late 1700s, new developments in food service received a great stimulus __________.

An executive chef must have __________ knowledge and skills.

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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