Chapter 1 - The Food Service Industry

Multiple Choice

Which of the following is NOT mentioned as a reason for the growing opportunities in the food-service industry?

• Interest in food and cuisine is soaring.

• The industry has many openings for talented creative people.

• New restaurants are opening and there is new interest in dining.

• Technology advancements in kitchen equipment.

Open Ended

What are some reasons why starting a career in the food-service industry is considered exciting today?

Multiple Choice

Which of the following is NOT mentioned as a reason why the food-service industry is attractive as a career?

• High levels of job satisfaction

• Immediate feedback on your work

• Low levels of pressure and stress

• Financial gain

Open Ended

Explain how the actions of Monsieur Boulanger contributed to the development of the modern food-service industry.

Multiple Select

Which of the following were contributions of Chef Marie-Antoine Carême to the culinary world?

• Developed grand cuisine

• Wrote the first systematic account of cooking principles

• Introduced the brigade system

• Brought cooking of the Middle Ages into the modern era

Open Ended

How did Chef Georges-Auguste Escoffier influence the organization and preparation of dishes in the twentieth century?

Multiple Choice

Which chef is normally second in command and controls production and staff supervision in a kitchen?

• Sous chef

• Executive chef

• Chef de cuisine

• Grillardin

Open Ended

How has the development of new equipment impacted food preparation in modern kitchens?

Multiple Select

Select all the advancements that have increased the availability of food products worldwide.

• Modern refrigeration

• Rapid transportation

• Traditional farming

• Freeze-drying

Open Ended

Why is nutrition and sanitation considered an important aspect of a cook’s training today?

Multiple Choice

Which two opposing forces have shaped the history of cooking in the twentieth and twenty-first centuries?

• The urge to simplify and the urge to invent

• The urge to preserve and the urge to industrialize

• The urge to globalize and the urge to localize

• The urge to commercialize and the urge to privatize

Open Ended

Explain how Fernand Point influenced modern cooking and the development of nouvelle cuisine.

Multiple Select

Which of the following are key characteristics of nouvelle cuisine?

• Emphasis on artful plating presentations

• Permanent place in classical tradition

• Use of excessive ornamentation

• Solid grounding in basics

Open Ended

Describe how international influences have impacted cooking in the twentieth and twenty-first centuries.

Multiple Choice

Which of the following is NOT a factor that influences the organization of a kitchen?

• The menu

• Type of establishment

• The weather

• The size of the operation

Open Ended

Explain how the size of an establishment affects the organization of its kitchen staff.

Multiple Select

Which of the following are categories of skill levels in the modern kitchen?

• Supervisory

• Skilled and technical

• Entry level

• Management

Open Ended

List and briefly describe three qualities that a professional in the modern kitchen should possess.

Multiple Choice

Which of the following is NOT mentioned as a reason for the growth of the food-service industry?

• Interest in food and cuisine is soaring

• The industry has many openings for talented creative people

• New restaurants are opening

• Technology advancements in food delivery