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Culinary Arts > Midterm > Flashcards

Midterm Flashcards

1
Q

The term “restaurant” originated from what food items?

A

hot soups

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2
Q

The first cafes were places where people came together to talk about news

A

true

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3
Q

The term “umami,” commonly used to refer to the savory flavor of meat and cheese, is derived from

A

Japan

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4
Q

Which of the following is not associated with a percent daily value on a food label?

A

protein

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5
Q

The pink bumps on your tongue are taste buds.

A

False

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6
Q

Many chefs today are taught using a culinary arts book written in 1903.

A

True

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7
Q

Which food service entrepreneur is accredited with discovering an effective way of preserving foods?

A

Nicolas Appert

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8
Q

Marie-Antoine Carême was the first female to be inducted into the Culinary Institute of America’s Hall of Fame.

A

False

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9
Q

It is possible to smell food once it’s inside your mouth.

A

true

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10
Q

When adopting food packaging, manufacturers’ primary concern is

A

food safety

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11
Q

In the 1950s, there were no frozen food sections in grocery stores.

A

false

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12
Q

Oils are devoid of any nutrients.

A

False

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13
Q

Pasteurization was originally intended for alcoholic beverages.

A

true

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14
Q

In ancient times, the name for a bar or tavern was

A

phatnai

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15
Q

The hormone released during exercise that is linked to happiness is

A

serotonin

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16
Q

People with lactose intolerance should still eat dairy products.

A

true

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17
Q

What food group provides calcium to keep our bones strong?

A

dairy

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18
Q

The first fast-food restaurant in the United States was

A

White Castle

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19
Q

The first cafes were places where people came together to talk about news.

A

true

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20
Q

Oils are fat in liquid form.

A

true

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21
Q

What percentage of adults suffers from food allergies?

A

2%

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22
Q

Cafes originated in France around what time?

A

17th century

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23
Q

What percent of your body weight is comprised of water?

A

approximately 60%

24
Q

The kitchen hierarchy is known as

A

the brigade system

25
Q

What percentage of America’s food budget is spent on eating out?

A

nearly half

26
Q

Why are refined grains nutritionally inferior to whole grains?

A

because they are stripped of nutrients during the milling process

27
Q

Sweet flavors alert us to foods that

A

provide an energy boost

28
Q

The term “restaurant” originated from what food items?

A

hot soups

29
Q

Food service has existed since ancient times.

A

true

30
Q

People who are lactose intolerant are allergic to milk.

A

false

31
Q

What percentage of the population considers themselves vegetarian?

A

5%

32
Q

How much was a hamburger at the first fast-food restaurant?

A

a nickel

33
Q

Which famous chef enjoyed a long professional relationship with Cesar Ritz?

A

Auguste Escoffier

34
Q

Slurping is good table manners in what country?

A

Japan

35
Q

Auguste Escoffier believed haute cuisine was too elaborate and complex.

A

true

36
Q

In haute cuisine fashion, how many courses were served at a single meal?

A

dozens

37
Q

Which famous chef paved the way for the modern-day cooking show?

A

Julia Child

38
Q

Which of the following would be used as utensils in India?

A

chunks of bread

39
Q

Which of the following is NOT considered a basic food group?

A

oils

40
Q

Which of the following is responsible for sending flavor messages to the brain?

A

the taste receptors

41
Q

Nutrients that our bodies need in small amounts are called

A

micronutrients

42
Q

The name “White Castle” was intended to evoke thoughts of

A

cleanliness and the upper class

43
Q

Ray Kroc opened the first McDonald’s restaurant.

A

False

44
Q

The phrase “the customer is always right” can be attributed to

A

Cesar Ritz

45
Q

The number of calories listed on a food label always refers to the number in the entire package.

A

False

46
Q

Which chef was known as the “chef of kings and the king of chefs”?

A

Marie-Antoine Carême

47
Q

We lose taste buds as we age.

A

true

48
Q

Eating was considered a necessity in ancient times, not a social occasion.

A

False

49
Q

The USDA recommends that whole grains make up at least what percentage of our daily grain intake?

A

50%

50
Q

The food service industry has benefited from all the following EXCEPT

A

the demand for eco-friendly food

50
Q

The food service industry has benefited from all the following EXCEPT

A

the demand for eco-friendly food

50
Q

The food service industry has benefited from all the following EXCEPT

A

the demand for eco-friendly food

50
Q

The food service industry has benefited from all the following EXCEPT

A

the demand for eco-friendly food

51
Q

The tongue cannot detect any flavor without the nose.

A

False

52
Q

Haute cuisine was also known as petit cuisine.

A

False

Culinary Arts (1 decks)

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