PRELIM - LESSON 3

Question 1

when was the first modern restaurant opened in Paris?

Answer 1

1765

Question 2

the first luxury restaurant

Answer 2

Grande Taverne de Londres

Question 3

Mid 19th century , _________ , also known as Haute Cuisine, was served at several restaurants in Paris.

Answer 3

Grande Cuisine

Question 4

Grande Cuisine is the rich, intricate & elaborate cuisine perfected by ________

Answer 4

Antonin Careme

Question 5

what year was one of the finest restaurants outside France the dining room at London’s Savoy Hotel established?

Answer 5

1898

Question 6

what is the dining room at London that was established in 1898

Answer 6

Savoy Hotel

Question 7

who opened the Savoy Hotel?

Answer 7

Cesar Ritz and Auguste Escoffier

Question 8

at mid 20th century, __________ is credited with Nouvelle Cuisine or new cooking. A trend towards lighter, more naturally flavored & simply prepared foods.

Answer 8

Ferdand Point

Question 9

Chefs of Nouvelle movement emphasized healthful eating and use of fresh ingredients.

True or False

Answer 9

True

Question 10

in the year ________ saw the birth of New American Cuisine, beginning in California but spreading across the United States.

Answer 10

1970’s

Question 11

It stresses the use of locally grown, seasonal produce and high-quality ingredients, emphasizes natural flavor.

Answer 11

New American Cuisine

Question 12

Mid 1980’s, _________ emerged, which blended the use of ingredients and/or preparation methods from various ethnic, regional, or national dishes in the same dish.

Answer 12

Fusion Cuisine

Question 13

to cook in liquid that is bubbling rapidly and greatly agitated. Water boils at 100 degrees centigrade or 212 degrees Fahrenheit.

Answer 13

Boil

Question 14

cook in a liquid that is boiling gently at a temperature of about 185 to 2005F. or 85 – 96 C

Answer 14

Simmer

Question 15

to cook in liquid, usually a small amount that is hot but not actually bubbling. Temperature is
71 – 82 C.

Answer 15

Poach

Question 16

to cook an item partly and briefly, usually in water but sometimes other methods. then submerged in cold water.

Answer 16

Blanch

Question 17

to cook foods by exposing them directly to steam

Answer 17

Steam

Question 18

to cook covered in a small amount of liquid, usually after preliminary browning.

Answer 18

Braise

Question 19

cooking meats or poultry in an oven with hot, dry air , usually in an oven. Cooking on a spit fire in front of an open fire may also be considered roasting.

Answer 19

Roast

Question 20

Same as roasting except that it is a term used for cooking breads, cakes and pastries in an oven.

Answer 20

Bake

Question 21

cooking food using heat from top, usually for melting cheese and caramelizing sugar using torch.

Answer 21

Broil

Question 22

cooking food using bottom heat.

Answer 22

Grill

Question 23

cooking food in a pan without oil

Answer 23

Pan-Broil

Question 24

to cook quickly in a small amount of fat.

Answer 24

Saute

Question 25

to cook in a moderate amount of fat in a pan over moderate heat.

Answer 25

Pan-Fry

Question 26

to cook food submerged in hot fat

Answer 26

Deep-Fry

Question 27

means deep frying in a special covered fryer where meat and cooking oil are brought to high temperatures while pressure is held high enough to cook food more quickly.

Answer 27

Pressure Frying

Question 28

the first modern restaurant opened in Paris

Answer 28

Boulanger’s Restaurant