Chapter 1: The Food Service Industry

Question 1

The first known modern restaurant and who opened it?

Answer 1

Boulanger’s Restaurant, opened by Monsieur Boulanger

Question 2

The term “restaurant” came from what?

Answer 2

French word restaurer (to restore or fortify)

Question 3

Monsieur Boulanger sold soups in where he called as?

Answer 3

Restaurants / Restoratives

Question 4

Before, they were the certified and the only ones allowed to cook

Answer 4

The Guilds

Question 5

Before the French Revolution (1789): Great chefs worked for whom?

Answer 5

Nobility

Question 6

What resulted to chefs without works?

Answer 6

The abolition of the revolutionary government to the guilds

Question 7

A great chef of the time whose career spanned 30 years; the chefs to kings, heads of state, and wealthy persons.

Answer 7

Chef Marie-Antoine Carême (1784–1833)

Question 8

He developed grand cuisine; His books contain the first real systematic account of cooking principles

Answer 8

Chef Marie-Antoine Carême

Question 9

Brought French cuisine into the twentieth century; created the Brigade System

Answer 9

Chef Georges-Auguste Escoffier (1847–1935)

Question 10

The father of twentieth-century cooking

Answer 10

Chef Georges-Auguste Escoffier (1847–1935)

Question 11

The famous work of Chef Escoffier

Answer 11

Le Guide Culinaire

Question 12

It is a streamlined workplace

Answer 12

Brigade System

Question 13

The most influential chef in the middle of the twentieth was who?

Answer 13

Fernand Point

Question 14

urged more simpler, natural flavors and preparations to be utilized in cooking; artful plating

Answer 14

Nouvelle Cuisine

Question 15

A prominent movement dedicated to improving food quality

Answer 15

Slow Food

Question 16

Alice Waters’philosophy was?

Answer 16

Good food depends on good ingredients.

Question 17

made a name for himself and his New York City restaurant in part by emphasizing good-quality local ingredients

Answer 17

Larry Forgione

Question 18

The use of ingredients and techniques from more than one regional, or international, cuisine in a single dish is known as?

Answer 18

Fusion Cuisine

Question 19

“sous vide” means what?

Answer 19

French for “under vacuum”

Question 20

• Began simply as a method for packaging and storing foods in vacuum sealed plastic bags.
• To control cooking temperatures and times with extreme precision.

Answer 20

sous vide

Question 21

The person in charge of the kitchen

Answer 21

Chef

Question 22

In large establishments the Chef might be called what?

Answer 22

Executive Chef

Question 23

He reports to the executive chef

Answer 23

Chef De Cuisine

Question 24

Second in command and controls production and staff supervision

Answer 24

Sous Chef

Question 25

responsible for sauces

Answer 25

saucier

Question 26

prepares fish dishes

Answer 26

poisonnier

Question 27

roasted and braised meats and their gravies and broiled meats

Answer 27

rotisseur

Question 28

in larger kitchens–broiled items, and maybe deep-fried meats and fish

Answer 28

grillardin

Question 29

cold foods, including salads, dressings, pâté, cold hors d’oeuvres, and buffet items

Answer 29

garde manger

Question 30

pastries and desserts

Answer 30

patissier

Question 31

relief cook or swing cook

Answer 31

tournant

Question 32

takes orders from waiters and passes them on to cooks

Answer 32

expediter or abouyer

Question 33

is in charge of operations not large enough to have an executive chef.

Answer 33

Working Chef

Question 34

Cooks who prepare or finish hot à la carte items during service in a restaurant

Answer 34

Line Cooks

Question 35

He prepare foods that are quickly prepared to order.

Answer 35

Short-order Cook

Question 36

is skilled at quickly and efficiently turning out egg dishes and other breakfast items to order.

Answer 36

Breakfast Cook

Question 37

Skills can be grouped into three categories

Answer 37

1. Supervisory
2. Skilled and technical
3. Entry level

Question 38

These are the qualities that a professional must have:

Answer 38

1. A positive attitude on the job
2. Staying power: requires physical and mental stamina
3. Ability to work with people
4. Eagerness to learn
5. A full range of skills
6. Experience
7. Dedication to quality
8. Understanding of the basics