ProStart Unit 1 Review

In which of type of restaurant do customers order and pay before eating?

• Quick-casual
• Fine dining
• Casual dining full-service
• Family dining full-service

The rise of Christianity helped grow farming and agriculture during which historical period?

• Renaissance
• Middle Ages
• French Revolution
• Industrial Revolution

Who defined the art of haute cuisine?

• Louis Pasteur
• Marcus Apicus
• Georges August Escoffier
• Marie-Antoine Careme

How many people are employed in the restaurant and foodservice industry?

• 1 million
• 8 million
• 14 million
• 20 million

Which operation is the noncommercial foodservice segment?

• Retail
• Stadium
• Airline
• Hospital

In 1765, who began serving hot soups called restaurers for their health-restoring properties?

• Louis Pasteur
• Marcus Apicius
• Georges August Escoffier
• Boulanger

Which member of a restaurant or foodservice operation is responsible for the overall planning, direction, and coordination of the operation?

• Matrie d'
• Supervisor
• Executive Chef
• General Manager

Who is responsible for catered parties and functions?

• General manager
• Executive chef
• Sous chef
• Banquet chef

Which front of the house employee answers the phone and answers questions about the operation?

• Server
• Executive chef
• Matrie d'
• Host/hostess

In the back of the house, what skill or knowledge helps produce high-quality food consistently?

• Technology skills
• Product knowledge
• Knife skills
• Math skills