Culinary History

An elaborate and time-consuming style of cooking popular in the early 1800's

• Classic Cuisine
• Eclectic Cuisine
• Grande Cuisine
• Haute Cuisine

Foods native or traditional to a particular geographic region or ethnic population

• indigenous foods
• nouvelle cuisine
• fusion cuisine
• classic cuisine

A style of cuisine highlighting individual ingredients simply prepared and served in small portions on artistic plates

• Classic cuisine
• Eclectic cusine
• haute cuisine
• nouvelle cuisine

The highest level of the culinary arts in which the most challenging dishes are prepared 

• Classic cuisine
• Fusion cuisine
• Grade cuisine
• Haute cuisine

The merging of two or more ethnic cuisines into one cooking style

• Grade Cuisine
• Eclectic Cuisine
• Fusion Cuisine
• Nouvelle Cuisine

Ancient cultures did NOT have major culinary breakthroughs because they had such limited resources

• True
• False

The typical cuisine of present-day Greece shows little resemblance to the mainstays of the diet of ancient Greece 

• True 
• False

Ancient Roman cuisine incorporated spices from Asia and Africa and hams from France

• True
• False

Although cooking for the aristocracy changed during the Renaissance, cooking for the masses stayed the same

• True
• False

The French Revolution influenced cooking by forcing chefs out of restaurants and into the homes of the wealthy elite

• True
• False