Exam 1: Professionalism

Personal appearance and behaviour in and around the kitchen will contribute to a sense of pride.

All professional kitchens are set up according to the classic brigade system established by Escoffier.

In the 16^th century,highly flavoured soups and stews were known as:

Which style of service involves a captain who takes the order,cooks tableside,and serves the guests while the waiters serve bread and water and clear the table after each course?

Food preservation and storage techniques expanded after the Industrial Revolution of the 19th century to include freeze-drying and canning.

In the 19th century,what cooking technique replaced the use of spits,grills,and large pots in a wood- or coal-burning hearth,thus making cooking safer and more controllable?

The French Revolution (1789-1799)freed chefs from private kitchens and played a major role in the development of the restaurant industry.

What is the culinary philosophy behind nouvelle cuisine?

Recently,many chefs have acquired celebrity status and cooking has become a spectator sport.How has this affected the trade of cooking?

"La Pyramid" is the name of Fernand Point's restaurant.

Grande cuisine was based on the rational identification,development,and adoption of strict culinary principles.

Which great 20th-century chef is credited with modernizing French cuisine?

The first restaurant,which opened in 1765 in Paris,was modelled on the taverns and inns that had existed in Europe for centuries.

Chef de partie and sous-chef are often the same position.

With __________ service,there is one server who takes the order and brings the food to the table;the table is then cleaned by a dining room attendant.

The cuisine of a group of people having a common cultural heritage is known as __________ cuisine.

In a commercial food service operation,the __________is known as a well-organized group of appropriate personnel.

What is fusion cuisine?

Besides restaurants,what are three institutions that offer food services?

Who is responsible for training,overseeing,and organizing the staff and its activities in the dining room of a restaurant?