Chapter 1 & 7

The chef Carême is famous for:

• the development of the classical brigade system that is still in use in many of today's kitchens

• refining and organizing cooking techniques, recipes, and menus, and thus bringing cooking out of the Middle Ages and into the modern period.

• the introduction of food preservation techniques, such as freezing, that caused revolutionary changes in food service and in eating habits.

• none of these.

Which of the following cooks may handle meat products as part of their duties?

• roast cook

• pantry cook

•             sauce cook

• all of these

The sauce chef prepares which of the following as part of his or her duties?

• broiled meats

• roasted meats

• sautéed meats

• none of these

In the late 1700s, new developments in food service received a great stimulus __________.

• at the time of the French Revolution

•             because many chefs found themselves without jobs

• when chefs began opening restaurants in and around Paris to support themselves

• all of these

Carême’s books contain the first systematic account of __________.

• recipes

• menu making

• cooking principles

• all of these

   

The invention of this piece of kitchen equipment in the eighteenth century changed the organization of the kitchen.

• refrigerator

• mixer

• stove

• none of these

Escoffier simplified the “general confusion” of the old menus by calling for

• only one or two dishes per course.

• dishes to follow one another harmoniously.

• dishes to delight the taste with their delicacy and simplicity.

• all of these

Changes in the food industry during the twentieth century have been due to __________.

• the development of new equipment

• increased sanitary and nutritional awareness

• the development and availability of new food products

• all of these

The __________ works as assistant to the chef and is directly in charge of production and the minute-by-minute supervision of the staff when the chef is not at hand.

• tournant

• sous chef

• entremetier

•             garde manger

An executive chef is responsible for __________.

• menu planning

• costing and purchasing

• work schedule planning

• all of these