C intricately prepared and garnished courses

On Cooking, 6e (Labensky) Chapter 1 Professionalism 1) What characterized the 19th-century dining style created by Carême called grande cuisine?

• simplified sauces and garnishes
• elegant home cooking
• intricately prepared and garnished courses
• light, naturally flavored foods

Answer: C

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

• grande cuisine
• nouvelle cuisine
• classic cuisine
• regional cuisine

Answer: D

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

• Auguste Escoffier
• Fernand Point
• Roger Vergé
• Antoine Beauvilliers

Answer: A

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

• development of clay vessels
• development of reliable refrigerators
• rapid transportation techniques
• all of the above

Answer: D

5) Which quality is NOT required to become a professional chef?

• skill
• ego
• dedication
• professional pride

Answer: B

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

• staff organization
• an apprenticeship system
• dining room management
• all of the above

Answer: A

On Cooking A Textbook of Culinary Fundamentals 6e Sarah Labensky, Alan Hause (Test Bank All Chapters, 100% Original Verified, A+ Grade) 1

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

• Alice Waters
• Ferran Adrià
• Gaston Lenôtre
• Charles Ranhofer

Answer: B

8) Which of the following terms refers to the distance food travels to reach a food service establishment?

• sustainability
• food miles
• biodiversity
• local production

Answer: B

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

• pastry chef
• sauce cook
• fish station chef
• cold foods cook
• under chef
• prepares roasted items
• apprentice

9) saucier

10) pâtissier

11) poissonier

12) garde-manger

13) sous-chef

14) rotisseur

15) commis

Answers: 9) B 10) A 11) C 12) D 13) E 14) F 15) G

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

Answer: FALSE

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

Answer: FALSE

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

Answer: TRUE

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

Answer: TRUE

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

Answer: TRUE

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

Answer: FALSE

22) Foods labeled "fairtrade" are sourced from growers and suppliers committed to paying a fair wage, using sustainable farming practices and banning child labor.

Answer: TRUE

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

Answer: the executive chef

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

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

25) How does one define global cuisine?Answer: answer will vary, foods or preparation methods that have become ubiquitous throughout the world, French fried potatoes or curries

26) Under what circumstances may a chef or baker be called Mater chef or master baker?Answer: 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.

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

Answer: ethnic cuisine

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

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

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29) 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?

Answer: the cast-iron stove

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

Answer: nutrition and food safety

31) Which modern advances have had a profound effect on cooking?Answer: answer will vary, such as, new technologies, cast iron stove, refrigeration, preserving techniques (canning), temperature-controlled shipping

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

Answer: molecular gastronomy

33) Describe two types of ethical behavior culinary professionals should follow.Answer: answers will vary, for example conducting yourself with honesty; avoiding conflicts of interest, or misuse of monies; not discriminating against others or engaging in sexual harassment; accurately representing yourself, your work experiences and your education; cooperating with coworkers in a fair, considerate manner

34) What is fusion cuisine?Answer: the blending or use of ingredients and/or preparation methods from various ethnic, regional or national cuisines in the same dish

35) Give two examples of how New American Cuisine has influenced contemporary chefs.Answer: answers will vary, but should include the emphasis on fresh, seasonal ingredients and locally grown or produced food products

36) What is the culinary philosophy behind nouvelle cuisine?Answer: 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

37) What is the farm-to-table movement in the United States.?Answer: Americans' newfound awareness of the source of ingredients with an emphasis on serving locally grown and minimally processed foods in season

38) Name one chef who contributed to the modern food service industry and describe his particular contributions.Answer: answers will vary, but should include at least the last name of one of the chefs discussed in the chapter and one specific influence

39) Describe the reasons for the traditional white chef's jacket and checked trousers.Answer: 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 4 .

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