Introduction to Culinary Arts Part 1 Fall Mid Term

Front

Who in culinary history developed the kitchen brigade, with individual chefs de partie and simplified a menu and served them a la carte?

Back

August Escoffier

Front

The first cafes were described as

Back

Coffee Houses

Front

Regarding culinary diversity, which country is associated with Haute Cuisine, which has its origins in restaurants of the 1850s and was composed of many courses that were served to the aristocracy and upper classes?

Back

France

Front

In Italy during the 18th and 19th centuries, spaghetti was often eaten with

Back

Hands

Front

In ancient times, when grain crops were first becoming abundant, grain was often used as

Back

Currency

Front

Is 65-120 the temperature danger zone range?

Back

False

Front

P.A.S.S. (Pull, Aim, Squeeze, Sweep)

Back

A method by which to properly put out a fire with a fire extinguisher

Front

The FATTOM acronym describes conditions that can cause a potential foodborne illness.

Back

True

Front

Cross contamination can be a result of mixing up raw and cooked foods.

Back

True

Front

A chef is defined as a high ranking kitchen professional who is in charge of managing their station.

Back

True