Exam 1: Professionalism

Like the back-of-the-house (i.e. ,kitchen)staff,the front-of-the-house (i.e. ,dining room)staff is also organized into a brigade.

A chef is defined as someone who:

François Appert is known for the invention of the:

In a professional kitchen,who is responsible for coordinating the kitchen staff and its activities?

Marcel Kretz and Alice Waters are examples of North American chefs who led the resurgence of:

Which quality is not required to become a professional chef?

Which of the following technological advances have had a profound effect on cooking?

Upon graduation from a post-secondary cooking program,a cook should know everything there is to know about cooking.

Monsieur Boulanger was a:

What are the two most pressing concerns the public has about the food service industry?

Give two examples of how regional cuisines have influenced contemporary chefs.

__________ service includes the following: two servers;a __________ who takes the order,does the tableside cooking,and brings the drinks,appetizers,entrees,and desserts to the table;and a __________ who serves the bread,water and coffee,and clears each course.

What characterized the 19th-century dining style created by Carême and called grande cuisine?

Monsieur Boulanger's contribution to the food industry was to serve a variety of foods prepared on premises to customers whose primary interest was dining.

What 20th-century food movement emphasized naturally flavoured and simply prepared foods?

The acronym CCC stands for __________ __________ __________.

Mechanical ___________ were developed in the mid-1800s.

Chefs do not need to be concerned about nutrition as their primary duty is to produce foods of the highest quality.

The transfer of energy from a heat source to a food is known as___________.

In the classic brigade,the potager and legumier are most often combined in a single station whose chef is known as the: