Exam
Name___________________________________

MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 

1) 

What characterized the 19th-century dining style created by Carême called grande cuisine? 

1) 

_______ 

A) 

intricately prepared and garnished courses 

B) 

simplified sauces and garnishes 

C) 

elegant home cooking 

D) 

light, naturally flavored foods 

2) 

What 20th-century food movement emphasized naturally flavored and simply prepared foods? 

2) 

_______ 

A) 

nouvelle cuisine 

B) 

grande cuisine 

C) 

classic cuisine 

D) 

regional cuisine 

3) 

Which great 20th-century chef is credited with modernizing French cuisine? 

3) 

_______ 

A) 

Roger Vergé 

B) 

Fernand Point 

C) 

Antoine Beauvilliers 

D) 

Auguste Escoffier 

4) 

Which of the following technological advances have had a profound effect on cooking? 

4) 

_______ 

A) 

rapid transportation techniques 

B) 

development of reliable refrigerators 

C) 

development of clay vessels 

D) 

all of the above 

5) 

Which quality is not required to become a professional chef? 

5) 

_______ 

A) 

dedication 

B) 

ego 

C) 

professional pride 

D) 

skill 

6) 

To what does the term brigade refer in a professional kitchen? 

6) 

_______ 

A) 

diningroom management 

B) 

staff organization 

C) 

an apprenticeship system 

D) 

all of the above 

7) 

Which of the following contemporary chefs has been called a food futurist with a world-wide influence on culinary trends? 

7) 

_______ 

A) 

Ferran Adrià 

B) 

Alice Waters 

C) 

Charles Ranhofer 

D) 

Gaston Lenôtre 

MATCHING.  Choose the item in column 2 that best matches each item in column 1. 

Choose the item in column 2 that best matches each item in column 1.

8) 

saucier 

A) 

cold foods cook 

8) 

_______ 

9) 

pâtissier 

B) 

fish station chef 

9) 

_______ 

10) 

poissonier 

C) 

pastry cook 

10) 

______ 

11) 

garde-manger 

D) 

sauce cook 

11) 

______ 

 

12) 

sous-chef 

A) 

apprentice 

12) 

______ 

13) 

rotisseur 

B) 

under chef 

13) 

______ 

14) 

commis 

C) 

prepares roasted items 

14) 

______ 

 

TRUE/FALSE.  Write 'T' if the statement is true and 'F' if the statement is false. 

15) 

The first restaurant, which opened in 1765 in Paris, was modeled on the taverns and inns that had existed in Europe for centuries. 

15) 

______ 

16) 

All professional kitchens in American restaurants today are set up according to the classic system established by Escoffier. 

16) 

______ 

17) 

Food preservation and storage techniques expanded to include freeze-drying and canning after the Industrial Revolution of the 19th century. 

17) 

______ 

18) 

Delmonico's in New York City was the first internationally renowned restaurant in the United States. 

18) 

______ 

19) 

The French Revolution (1789-1799) freed chefs from private kitchens and played a major role in the development of the restaurant industry. 

19) 

______ 

20) 

The true gourmand understands restraint and enjoys fine food and wine but never to excess. 

20) 

______ 

SHORT ANSWER.  Write the word or phrase that best completes each statement or answers the question. 

21) 

In a professional kitchen, who is responsible for coordinating the kitchen staff and its activities? 

21)  

_____________ 

22) 

Who is responsible for training, overseeing and organizing the staff and its activities in the dining room of a restaurant? 

22)  

_____________ 

23) 

How does one define global cuisine? 

23)  

_____________ 

24) 

Under what circumstances may a chef or baker be called Mater chef or master baker? 

24)  

_____________ 

25) 

Which terms describes the cuisine of a group of people that share a common cultural heritage? 

25)  

_____________ 

26) 

Besides restaurants, what are three institutions that offer food services? 

26)  

_____________ 

27) 

In the 19th century, what cooking technique replaced using spits, grills and large pots in a wood- or coal-burning hearth, making cooking safer and more controllable? 

27)  

_____________ 

28) 

What are the two most pressing concerns that the American public has about the food service industry? 

28)  

_____________ 

29) 

Which modern advances have had a profound effect on cooking? 

29)  

_____________ 

30) 

What term is used to describe a contemporary culinary movement that explores the chemistry and physics of food? 

30)  

_____________ 

ESSAY.  Write your answer in the space provided or on a separate sheet of paper. 

31) 

What is fusion cuisine? 

32) 

Give two examples of how New American Cuisine has influenced contemporary chefs. 

33) 

What is the culinary philosophy behind nouvelle cuisine? 

34) 

What is the farm-to-table movement in the United States.? 

35) 

Name one chef who contributed to the modern food service industry and describe his particular contributions. 

36) 

Describe the reasons for the traditional white chef's jacket and checked trousers. 

 

1) 

A 

2) 

D 

3) 

D 

4) 

D 

5) 

B 

6) 

B 

7) 

A 

8) 

F 

9) 

E 

10) 

B 

11) 

A 

12) 

D 

13) 

G 

14) 

C 

15) 

FALSE 

16) 

FALSE 

17) 

TRUE 

18) 

TRUE 

19) 

TRUE 

20) 

FALSE 

21) 

the executive chef 

22) 

dining room manager (maître d'hôtel or maître d') 

23) 

answer will vary, foods or preparation methods that have become ubiquitous throughout the world, French fried potatoes or curries	 

24) 

answer will vary, these titles recognize the highest level of achievement; only highly skilled and experienced professionals who have demonstrated their expertise and knowledge in written and practical exams are entitled to use them. 

25) 

ethnic cuisine 

26) 

answers will vary, for example, hospitals, schools, hotels 

27) 

the cast-iron stove 

28) 

nutrition and food safety 

29) 

answer will vary, such as, new technologies, cast iron stove, refrigeration, preserving techniques (canning), temperature-controlled shipping 

30) 

molecular gastronomy 

31) 

the blending or use of ingredients and/or preparation methods from various ethnic, regional or national cuisines in the same dish 

32) 

answers will vary, but should include the emphasis on fresh, seasonal ingredients and locally grown or produced food products 

33) 

the rejection of grande cuisine's rich and complicated dishes and an emphasis on cooking fresh, high-quality ingredients in a simple and direct manner 

34) 

Americans' newfound awareness of the source of ingredients with an emphasis on serving locally grown and minimally processed foods in season 

35) 

answers will vary, but should include at least the last name of one of the chefs discussed in the chapter and one specific influence  

36) 

answers will vary, double layer of fabric in jacket protects from heat and burns, jacket can be rebuttoned to hide stains, check pants disguise stains