Culinary Professionalism

Aside from quickly preparing foods to order, a short order cook may serve much the same role as a tournant, having mastered many cooking stations

• true

• false

Today most well run food service operations use the food service use the formal kitchen brigade system as the means for organizing the kitchen staff

• true

• false

Most new concerns that affect the food service industry, such as nutrition and sanitation are bought about by the government

• true

• false

It was not until the early 1900's that advances in transportation efficiency imporved to the point where the food service industry finally began to expand.

• true

• false

A regional cuisine is composed of recipe based on local ingredients, traditions and practices

• true

• false

The process of cooking can be described as transferring energy from the heat source to the food to alter the foods molecular structure

• true

• false

Most consumers choose a restaurant or food service establishment because it provides quality service and food for a price they are willing to pay

• true

• false

Escoffier is credited with developing the kitchen brigade system used in large restaurant kitchens.

• true

• false

Although sun drying, salting, smoking, pickling and fermenting are effective means of preserving foods, they were passed up for newer technologies because of the labor intensity of preparation

• true

• false

As chef's of classical cuisine, Careme, Point, and Escoffier also practiced gastronomy.

• true

• false