Professionalism

Who was one of the first chefs to embrace the style known as New American​ cuisine? A. Ferran Adrià B. César Ritz C. Paul Bocuse D. James Beard E. Alice Waters

Alice Waters

Who was the author of Le Livre des​ menus, Ma cuisine and Le Guide culinaire​? A. Antonin Carême B. Auguste Escoffier C. Gaston Lenôtre D. Jacques Maximin E. Ferran Adri

Auguste Escoffier

In modern​ restaurants, the​ sous-chef is responsible for quickly preparing foods to order and may use a​ grill, griddle or fryer when doing so. True False

False

What is another name for​ "farm-to-table"? A. Vegan movement B. Locavore movement C. Sustainability movement D. Nouvelle cuisine E. Fusion cuisine

Locavore movement

Which station does a saucier oversee in the​ kitchen? A. Soup station B. Grilling and broiling station C. Salads and cold item prep D. Banquet station E. Sauce and sauté station

Sauce and sauté station

Another name for a master baker is ​maître boulanger. True Your answer is correct. False

True

Which of the following is NOT a station chef or​ "chefs de​ partie"? A. Poissonier B. ​Garde-manger C. Friturie D. Rôtisseur E. Aboyeur

Aboyeur

Who advanced the development of the modern restaurant by offering his wealthy patrons a menu listing available dishes during fixed​ hours? A. Antonin Carême B. Charles Ranhofer C. François La Varenne D. Auguste Escoffier E. Antoine Beauvilliers

Antoine Beauvilliers

How can modern chefs foster​ creativity? A. Eat out as often as possible. B. Watch food channels. C. Apply sustainability to the process. D. Read cook books. E. Copy other​ chef's ideas.

Apply sustainability to the process.

Who was the French chef given credit for developing the classic kitchen​ brigade? A. Fernand Point B. François Bise C. Charles Ranhofer D. Auguste Escoffier E. Antonin Carême

Auguste Escoffier

Who opened the first modern restaurant in​ 1765? A. Carême B. Boulanger C. Escoffier D. La Varenne E. Beauvilliers

Boulanger

How does a chef develop a flavor​ memory? A. By sampling foods B. By cooking C. By travel D. By reading cookbooks E. By watching the food channels on TV

By sampling foods

Which of the following revolutionized kitchens starting in the​ 1800s? A. Cast iron stoves B. Water baths C. Spits D. Cauldrons E. Coal burning hearths

Cast iron stoves

Which of the following is NOT an alternative culinary​ career? A. Research chef B. Food photography C. Catering D. Food stylist E. Food publication

Catering

Which of the following is part of the professional codes that good chefs and cooks should​ follow? A. Avoid working with someone that is a little too slow. B. Pad your resume a little bit to get the job. C. Avoid working with the opposite sex. D. Conduct yourself with honesty. E. Ignore conflicts of interest.

Conduct yourself with honesty.

Who is quoted as​ saying, "Where​ farm-to-table gets it​ wrong, is in​ cherry-picking ingredients that are often ecologically demanding and expensive to​ grow"? A. Grant Achatz B. Charlie Trotter C. Dan Barber D. Alice Waters E. Ferran Adri

Dan Barber

Which quality is NOT required to become a professional​ chef? A. Ego B. Dedication C. Endurance D. Skill E. Professional pride

Ego

Members of the classic and modern kitchen brigade are assigned tasks based on​ what? A. Employees are assigned their tasks based on their hiring dates. B. Employees are assigned tasks based upon the type of restaurant or party served. C. Employees are assigned tasks based on experience. D. Employees are assigned tasks based upon seasonality of the food. E. Employees are assigned tasks related to cooking​ methods, equipment and types of food produced.

Employees are assigned tasks related to cooking​ methods, equipment and types of food produced.

Graduates from culinary school are hired as which of the​ following? A. Entry level cook B. Stage C. Chef de cuisine D. Dishwasher E. ​Sous-chef

Entry level cook

In a professional​ kitchen, who is responsible for coordinating the kitchen staff and its​ activities? A. Garde manger B. Pastry chef C. Chefs de partie D. Executive chef E. ​Sous-chef

Executive chef

Real experience is often accompanied by which of the​ following? A. Notice in the papers B. Higher ranking in kitchen C. Failure D. A high salary E. Better hours

Failure

Chez​ Panisse, located in New York​ City, was the first internationally renowned restaurant in the United States. True False

False

Foods that come from nearby or are being produced on a small farm means the foods are​ healthier, organic and natural. True False

False

GMO produced corn and soy products are examples of locavore foods. True False

False

In the classic brigade​ kitchen, the friturier was responsible for the preparation of salads and soups. True False

False

Most recent graduates of culinary programs get jobs as​ sous-chefs because of their great wealth of skill and knowledge. True False

False

Nearly a quarter of Americans have worked in the food service industry at some time during their lives. True False

False

Nouvelle cuisine is characterized by meals consisting of dozens of courses of elaborately and intricately​ prepared, presented, garnished and sauced foods. True False

False

The modern chef only needs to know about​ cooking; accountants take care of costs and pricing menus. True False

False

The sommelier is responsible for the wine service throughout the dining room or a section of it. True False

False

Who is considered the founding chef of the modernist cuisine​ movement? A. Ferran Adrià​, Spain B. Grant​ Achatz, Chicago C. Heston​ Blumenthal, London D. Thomas​ Keller, Napa Valley E. Gaggan​ Anand, Bangkok

Ferran Adrià​, Spain

What is the name of the distance food travels to reach the​ establishment? A. Food miles B. Carbon offset C. Local miles D. Fair trade miles E. Transport miles

Food miles

Which of the following would NOT be an attribute or goal of a student chef in the progression to professional​ chef? A. He or she should travel and experience other cuisines and cultures. B. He or she should stage for many mentoring chefs to get exposure to many styles of cooking. C. He or she should take additional professional development classes such as management after formal school. D. He or she should join professional associations or groups. E. He or she is now finished with school and should just work in a kitchen.

He or she is now finished with school and should just work in a kitchen.

Why are cooks and chefs usually found wearing checked pants in the​ kitchen? A. Hides dirt and grease. B. They are cool looking. C. White pants are impractical. D. Black pants are too formal. E. Jeans are too casual.

Hides dirt and grease.

What characterized the​ 19th-century dining style created by Antonin​ Carême called grande​ cuisine? A. ​Light, naturally flavored foods B. Intricately prepared and garnished courses C. Simplified sauces and garnishes D. Locally sourced produce E. Elegant home cooking

Intricately prepared and garnished courses

In 2010 the USDA began using a definition that implies food can be marketed as local if it was transported a certain total distance. What is that​ distance? A. Less than 400 miles from where it originated B. Less than 100 miles from where it originated C. Less than 300 miles from where it originated D. Less than 200 miles from where it originated E. Less than 500 miles from where it originated

Less than 400 miles from where it originated

Modernist cuisine was first defined by which of the​ following? A. Nathan Myhrvold B. Homaro Cantu C. Alice Waters D. Ferran Adrià E. Charlie Trotter

Nathan Myhrvold

What is fair​ trade? A. Foods traded at a local farmers market to help local farmers get a fair price B. Program that helps commodity producers in developing countries obtain a fair price C. ​Organic, sustainable and natural foods for the food service industry. D. Foods found at a county fair or local fruit stand E. Fair pay for fair goods from the local purveyors

Program that helps commodity producers in developing countries obtain a fair price

Which of the following chef works with seed banks to bring back indigenous crops such as farro and even raises an heirloom breed of pig to promote local and sustainable​ food? A. Alice Waters B. Dan Barber C. Sean Brock D. Nicolas François Appert E. Charlie Trotter

Sean Brock

Which of the following components do NOT help create a total taste​ experience? A. Textures B. Aromas C. Flavors D. Sounds E. Appearance

Sounds

To what does the term brigade refer in a professional​ kitchen? A. An apprenticeship system B. Staff organization C. Dining room management D. Shift duties E. Front of the house and back of the house

Staff organization

Which of the following job description is​ incorrect? A. The poissonier is responsible for fish and seafood preparations. B. The confiseur makes all the candies and sugar work. C. The entremetier makes all the ice cream and frozen confections. D. The pâtissier is responsible for all baked and dessert items. E. The boulanger is responsible for bread baking.

The entremetier makes all the ice cream and frozen confections.

The dedicated chef should never falter. Which of the following statements is NOT​ true? A. The work is physically taxing. B. The dining public is fickle. C. The hours are​ normal, 8-hour days. D. The pay is often lower than other fields. E. The pace of a restaurant is hectic and challenging.

The hours are​ normal, 8-hour days.

The word restaurant is derived from the French word restaurer​, which means​ what? A. To restore B. To resign C. To be restrained D. To rest E. To be restless

To restore

In 2016 80 percent of restaurant customers ate ethnic cuisine at least once per month. True False

True

In 2016 more than 14.4 million people were employed in the restaurant industry. True False

True

New American cuisine stresses the use of locally​ grown, seasonal​ produce, meats, seafood and​ high-quality ingredients simply prepared in a fashion that preserves and emphasizes natural flavors. True False

True

Professional pride should also extend to personal appearance and behavior in and around the kitchen. True Your answer is correct. False

True

​"Farm-to-table" refers to the awareness of the source of ingredients with an emphasis on serving locally grown and minimally processed foods in season. True False

True

Who was the chef that promoted​ "fusion" cuisine? A. Wolfgang Puck B. Gaston Lenôtre C. Alice Waters D. Grant Achatz E. Dan Barber

Wolfgang Puck