Exam 1: Professionalism

What style of cuisine is Auguste Escoffier credited for?

Name one chef who contributed to the modern food service industry,and describe his particular contribution.

In which style of service does the waiter serve the entree and side dishes from a platter to each diner's plate?

With ____________service,the entree,vegetable,and starch are served from a platter onto a plate by the waiter.

The introduction of cast-iron stoves allowed multiple food items to be prepared simultaneously.

The word "restaurant" is derived from the French word_________.

A connoisseur and consumer of fine foods,often to excess,is know as a:

In which style of service does the waiter take an order from each diner and bring the food to the table on individual plates?

Transnational cuisine is better known as ___________ cuisine.