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Ch 1 Prostart- Welcome to the Industry Flashcards | StudBud
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Ch 1 Prostart- Welcome to the Industry
Ch 1 Prostart- Welcome to the Industry
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Flashcards
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Questions
28
Answers
1
Who prepares vegetables, soups, starches and eggs?
Patissier
Entremetier
aboyeur
Chef
2
What is an establishment that catered towards travelers, traders and visiting diplomats?
Parlor
Lesche
Fat Knee
Phatnai
3
Is Grant Achatz known for Molecular Gastronomy?
True
False
4
What is Julia Child known for?
Chain Restaurants
Television Series and Cookbooks
Mexican Cooking
Mother Sauces
5
The Aboyeur and Expediter are the same job...
False
True
6
Who is responsible for reorganizing the kitchen?
Marie Careme
Georges-Auguste Escoffier
Brigade
Aboyeur
7
What are the two major segments of the restaurant and foodservice industry?
Commercial and Nonessential
Commercial and Noncommercial
Commercial and McDonalds
Noncommercial and hospitality
8
What is a combination of menu offerings, pricing, decor and service style?
Contract Feeding
Fine Dining Restaurant
Restaurant Concept
Restaurant Chain
9
Who prepares the fish?
Expediter
Patissier
Garde Manager
Poissonier
10
A guild is an association of people with no similar interests or traditions?
False
True
11
Contract feeding is a foodservice operation in manufacturing or service industry?
False
True
12
What is cooking for large groups of people called?
Quality Cooking
Quality Control
Quantity Cooking
Group Feeding
13
Who changed the rules of the Guilds?
Careme
Boulanger
Samuelsson
Bocuse
14
Who is known for Lighter, Healthier Foods?
Fernand Point
Howard Schultz
Careme
Paul Bocuse
15
What is Fernand Point known for?
Cookbooks
Father of Modern French Cuisine
Father of Classic Spanish Cuisine
television series
16
What did the cooking guild establish?
excellent chefs
new cooking methods
excellent food and wine
professional standards and traditions
17
Self operators hire their own...
quarterbacks
lawyers
staff
doctors
18
Three segments of hospitality are.....
Lodging, Hotels and Motels
Foodservice, Lodging and Event Management
Foodservice, Restaurants, Lodging
Sports, Hotels and Motels
19
What year had rapid growth of national chain restaurants?
1960's
1950's
1980's
1970's
20
Who is known for adding seasoning to food to highlight flavors?
Martha Stewart
Thomas Keller
Marie Careme
Emeril Lagasse
21
What is the appreciation for fine food and wine?
Epicurian
Culinarian
Curator
Foodie
22
What is a value of history in the foodservice industry?
Making Money
knowledge of grilling
Knowledge of our professional heritage
Other chefs shape our knowledge of food
23
What is a private club that offered food?
Night Club
Lesche
Leche
Milk
24
What is elaborate and refined food preperation?
Hot Cuisine
Refined Cuisine
Haute Cuisine
Cuisine
25
The Garde Manger is the person in charge of all aspects of food production?
False
True
26
What is n establishment that welcomed women and improved life with international trade?
Cafeteria
Cafe
Meeting Place
Coffee Place
27
The Expediter is the person in charge of all aspects of food production
True
False
28
Hospitality is any type of service in the home....
False
True
