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CA 1- CH 1- Restaurant & Food Service History Flashcards | StudBud
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CA 1- CH 1- Restaurant & Food Service History
CA 1- CH 1- Restaurant & Food Service History
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CA1, CH1, FRMCA, Restaurant & Food Service History
Flashcards
10 cards
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Practice quiz
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Questions
10
Answers
1
Who defined the art of grand cuisine and is known for his pieces montees?
Marie- Antoine Careme
Fernand Point
Georges Escoffier
Julia Child
2
Which of the following restaurants is one of the first fine-dining chains?
A & W
Ruth's Chris Steakhouse
White Castle
Red Lobster
3
In which time period did production and manufacturing dramatically increase?
Industrial Revolution
Middle Ages
Colonial America
Renaissance
4
Who is known as the father of modern French cuisine, creating what we know as Nouvelle cuisine?
Georges Escoffier
Fernand Point
Catherine de Medici
Marcus Apicius
5
Who created the first franchise?
Ray Kroc
Roy Allen & Frank Wright
Marcus Apicius
Frank Carney
6
Who brought Haute Cuisine and the fork to France?
Georges Escoffier
Marie- Antoine Careme
Julia Child
Catherine de Medici
7
Who opened the first restaurant serving hot soups called restaurers?
Catherine de Medici
Frank Carney
Boulanger
Walter Scott
8
De Re Coquinaria was written by whom?
Marie-Antoine Careme
Catherine de Medici
Walter Scott
Marcus Apicius
9
Who defined classical cuisine and created the exact rules, code of conduct and dress for chefs?
Fernand Point
Marcus Apicius
Georges Escoffier
Frank Carney
10
Who popularized French cuisine and techniques in the United States?
Catherine de Medici
Georges Escoffier
Marie- Antoine Careme
Julia Child
