Culinary Foundations Ch. 1-5 Test

Which chef created the brigade system?

• Paul Bocuse

• Fernand Point

• Marie-Antoine Careme

• Georges August Escoffier

Which operation is in the noncommercial foodservice segment?

• Hospital cafeteria

• Buffet restaurant

• Food truck

• Hotel cafe

Th nineteenth-century gold rush in California inspired which new food serving style?

• Drive-in

• Cafeteria

• Walk-up

• Drive-through

Which chef has become widely known for representing sustainable agriculture in foodservice?

• Nancy Silverton

• Alice Waters

• Ruth Fertel

• Julia Child

Boulanger affected the growth of the foodservice industry by

• organizing the kitchen

• developing pasteurization

• inventing cooking guilds

• opening the first restaurant

When did quick-service restaurants first begin to expand rapidly?

• 1930s-1940s

• 1940s-1950s

• 1960s-1970s

• 1970s-1980s

All theservices that people use and receive when they are away from home are known as

• transportation

• hospitality

• tourism

• travel

Who opened the first national chain of restaurants along American railroads?

• Richard Melman

• Delmonico Brothers

• Fred Harvey

• Bill Darden

The Renaissance led to the development of what type of cuisine?

• Epicurean cuisine

• Careme cuisine

• Lesche cuising

• Haute cuisine

Which restaurant segment typically has an average per-person dinner check of $10 to $25?

• Fine dining full-service

• Quick-casual restaurant

• Casual dining full-service

• Family dining full-service