Intro to Culinary Ch. 1

Which restaurant segment typically has an average per-person dinner check of $10 to $25?

• Fine dining full-service

• Quick-casual restaurant

• Casual dining full-service

• Family dining full-service

Boulanger affected the growth of the restaurant and foodservice industry by...

• organizing the kitchen.

• developing pasteurizaion.

• inveting cooking guilds.

• opening the first restaurant.

Which operation is in the noncommercial foodservice segment?

• Hosptial cafeteria

• Buffet restaurant

• Food truck

• Hotel cafe

All the services that people use and receive when they are away from home are known as...

• transportation.

• hospitality.

• tourism.

• travel.

The Renaissance led to the development of what type of cuisine?

• Architectural cuisine

• Careme cuisine

• Lesche cuisine

• Haute cuisine

Which chef had become widely known for representing sustainable agriculture in foodservice?

• Nancy Silverton

• Alice Walters

• Ruth Fertel

• Julia Child

Which chef created the brigade system?

• Paul Bocuse

• Fernand Point

• Marie-Antoine Careme

• Georges August Escoffier

When did quick-service restaurants first begin to expand rapidly?

• 1930's to 1940's

• 1940's to 1950's

• 1960's to 1970's

• 1970's to 1980's

Who opened the first national chain of restaurants along American railroads?

• Richard melman

• Delmonico brothers

• Fred Harvey

• Bill Darden

The nineteenth-century gold rush in California inspired which new food serving style?

• Drive-in

• Cafeteria

• Walk-up

• Drive-through