Culinary Arts- Chapter 1 Quiz

Which consumer-based guide rates restaurants on 4 qualities-food, decor, service and cost?

Which back-of-the-house employee is responsible for creating recipes and preparing meals?

The private clubs in ancient Greece that offered food to members is known as:

The chef who defined the art of Grand Cuisine is:

A company that allows another to use its name, sell products and receive services is:

Howard Johnson opened up the 1st quick-service franchise to focus on a menu other than burgers.

Casual family dining full-service involves customers ordering and paying before eating.

Which lodging rating organization uses a diamond system and rates overall service?

The services that people need and will pay for when they are away from home is called:

During the Gilded Age, this person served dinners from his wagon to workers outside factories

_______ is when one kitchen prepares food that is then shipped to other locations to be served.

An establishment that catered to travelers, traders and diplomats in ancient Greece is:

The epicurean takes orders from servers and calls out orders to production areas in kitchen.

Red Lobster was one of the first national fine-dining chains.  

Louis Pasteur wrote De Re Coquinaria (On Cooking).

Cafe's became popular in Europe after coffee from Africa was introduced.  

A business that operates foodservice for companies in the manufacturing or service ind. is:

Catherine de Medici brought what custom to France?

The largest fully enclosed retail and family ent. complex in the U.S. is the Mall of America.

The father of modern French cuisine or Nouvelle Cuisine is Ferdinand Metz.

________kitchens allow the back-of-the-house staff to be more involved with customers.