On Baking Chapter 1

What were some of the influential trends of the late 20th Century?

• Heavy reliance on canned and frozen foods

• Butter-based sauces, rich meats and complicated dishes

• Lighter, more naturally flavored foods, craft artisan breads and local ingredients

• Structured plate presentations with complex sauce designs

What currently made confections were developed around the 15th century?

• Cotton candy and toaster strudel

• Chocolate bonbons and white bread

• Fruit caviar and high ratio cakes

• Sugared almonds and marzipan

Auguste Escoffier is known for bringing French cuisine into the 20th century by creating a style of cooking referred to as:

• the farm-to-table movement.

• cuisine classique.

• grand cuisine.

• nouvelle cuisine.

The bread baker credited with reintroducing traditional or artisan methods in France in the 20th century was:

• Lionel Poilâne.

• Gaston Lenôtre.

• Paul Bocuse.

• Antonin Carême.

To whom do historians credit the discovery of yeast bread dough?

• The Greeks

• The French

• The Egyptians

• The Romans

To whom do historians credit the discovery of grande cuisine?

• Marie-Antoine (Antonin) Careme

• Auguste Escoffier

• Gaston Leotre

• Lionel Poilane

Honey was one of the earliest sweeteners used by humans until the process of refining sugar cane was discovered.

• TRUE

• FALSE

The French Revolution advanced the restaurant industry, because many chefs formerly employed by the aristocracy opened restaurants to the public when they were no longer needed.

• TRUE

• FALSE

Monsieur Boulanger remains famous among the French because, it is claimed, he opened the first modern ________ in 1765.

Refined sugar is commonly made from two plants- sugar cane and sugar...