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Quiz History of Food Flashcards | StudBud
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Quiz History of Food
Quiz History of Food
20 terms
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Week 1 quiz
Flashcards
20 cards
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Practice quiz
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Questions
20
Answers
1
Name this famous Disney chef
Remy
Chef Blue
Ratatouille
Chef Boyardee
2
Nicolas Appert discovered how to preserve foods by:
refrigeration
canning
freeze drying
dehydrating
3
Careme though food was an extention of art and what?
Landscaping
Architecture
Engineering
Math
4
During the Renaissance and French revolution, name the popular food movement that translates to "high food?"
Gilded Age
Restorante Grande
Haute Cuisine
Grande Restaurers
5
Which TWO sauces did Escoffier add to Careme's original 4 mother sauces as cold mother sauces?
Espagnole & Bechamel
Veloute & Tomato
Hollandaise & Mayonnaise
6
An example of noncommercial foodservice is:
Hospital
Military Mess Hall & Church Charity Dinner
all of the above
School Cafeteria
7
Pineapple belongs on pizza
NO
YES
8
Chef Blue if the best chef instructor I have
False
True
9
who is at the top of the brigade
Exec Chef
Commis Chef
Chef de Partie
Sous Chef
10
Boulanger is know for what?
creating the mother sauces
opening the first restaurant
opening the first quick service restaurant White Castle
creating/defining the kitchen brigade
11
Best fictional chef of all time is:
Chef Louis from The Little Mermaide
The Swedish Chef from the Muppets
Remy from Ratatouille
Bob Belcher of Bob's Burgers
12
Chef de Partie is higher in rank than a Sous Chef
True
False
13
McDonalds was the first quick service restaurant
False
True
14
Where is the home of the Whopper?
Jack-in-the-Box
Carl's Jr
McDonalds
Burger King
15
Which restaurant segment is most expensive
Family Dinning
Fine Dinning
Quick Service Restaurant
16
The commercial process of making raw milk safe to drink through heating is called Pasteurization?
True
False
17
Escoffier was a student of Careme
True
False
18
Casual dinning is the least expensive restaurant segment
True
False
19
Louis Pasteur discovered the process of pasteurization
True
False
20
The Godfather of cuisine, Marie-Antoine Careme is know for:
All of the above
Establishing the uniform standard of wearing white, and wearing tall hats
Believing Cuisine is an extension of architecture and art
Creating the French Mother Sauces
