Professional Cooking Chapter 1 Test

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

• True

• False

One of Escoffier's achievements was the simplification of classical cooking.

• True

• False

Graduating with high grades from a food production course qualifies you to be a chef?

• True

• False

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

• True

• False

The following are all factors that must be considered when planning the organization of a a kitchen staff: the types of food served, the size of the establishment, the number of customers served ,the equipment available.

• True

• False

The invention of this piece of kitchen equipment in the 18th century changes the organization of the kitchen.

• Refrigerator

• Mixer

• Stove

• none of the above

Changes in the food industry during the 20th century have been due to

• the development of new equipment

• increased sanitary and nutritional awareness

• the development and availability of new food products

• all the above

if Careme and Escoffier were alive today, they would discover that

• many foods that were rare or expensive in their time are now affordable

• sanitation and nutrition have become important parts of a chef's training

• cooks have access to many convenience products

• all of the above

Nouvelle Cuisine

• depends on flour to thicken sauces

• was a return to the traditional practices of Careme

• place its emphasis on simpler, more natural flavors and preparations

• Both A and C

The first restaurant was started

• in France in the 18th century, selling soups called "restoratives"

• in England by a man named Boulanger, who cooked meat dishes to order rather than in large batches.

• by a French chef named Taillevent

• Both A and C