Chapter 1 - Professionalism

Question 1

Cookery

Answer 1

The art, practice, or work of cooking

Question 2

Cooking

Answer 2

(1) The transfer of energy from a heat source to food that alters the foods molecular structure changing its texture, flavor, aroma, and appearance
(2) the preparation of food for consumption

Question 3

Professional cooking

Answer 3

A system of cooking based on a knowledge of an appreciation for ingredients and procedures

Question 4

Grande cuisine

Answer 4

The rich intricate and elaborate food of the 18th and 19th century’s French elite.

It was based on the identification, development and adoption of strict culinary principles by emphasizing the how and why of cooking

The first cuisine to distinguish itself from regional cuisines that emphasize the tradition of cooking

Question 5

Restaurateur

Answer 5

A person who owns or operates an establishment serving food, such as a restaurant.

Question 6

Gourmand

Answer 6

A connoisseur of fine food and drink, often to excess.

Question 7

Gourmet

Answer 7

A connoisseur of fine food and drink.

Question 8

Classic cuisine

Answer 8

A late 19th and early 20th century refinement and simplification of French grande cuisine. Classic cuisine relies on the thorough exploration of culinary principles and techniques and emphasizes the refined preparation and presentation of superb ingredients.

Question 9

Nouvelle cuisine

Answer 9

French for “new cooking”; a mid-20th-century movement away from many classic cuisine principles toward a lighter cuisine based on natural flavors, shortened cooking time, and innovative combinations.

Question 10

Ethnic cuisine

Answer 10

A cuisine of a group of people having common cultural heritage, as opposed to the cuisine of a group of people bound together by geography or political factors.

Question 11

California or New American Cuisine

Answer 11

A late 20th-century movement that first became popular in California and spread across the United States; it stresses the use of fresh, locally grown, seasonal produce, and high-quality ingredients simply prepared in a fashion that preserves and emphasizes natural flavors.

Question 12

Fusion cuisine

Answer 12

The blending or use of ingredients and/or preparation methods from various ethnic, regional, or national chines in the same dish; also know as transitional cuisine.

Question 13

Regional cuisine

Answer 13

A set of recipes based on a local