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