History of Culinary Arts I

In 1834, who patented the first grain-harvesting machine in the United States?

• Jethro Tull

• John Deere

• Cyrus McCormick

• Sir John Bennet Lawes

In the kitchen brigade hierarchy, who takes over in the absence of the chef de cuisine?

• the commis

• the demi chef

• the sous chef

• the chef de partie

Which was the earliest known technique of cooking?

• stewing

• baking

• roasting

• boiling

In France, who introduced the style of dining in which customers are served with a platter of food items arranged in a pleasing way?

• Martino de Rossi

• Antoine Beauvilliers

• Alexander Borisovich Kurakin

• Jean Anthelme Brillat-Savarin

In the late nineteenth century, which of these factors made a major impact on the culinary arts?

• the application of techniques like mass production

• the introduction of earthenware such as clay vessels

• the use of heat and open fires for cooking

• the discovery of the technique of roasting raw foods

Who introduced the white uniform that is now standard dress in professional kitchens everywhere?

• Amelia Simmons

• Marie-Antoine Carême

• George Auguste Escoffier

• Jean Anthelme Brillat-Savarin

The French inventor, Nicolas Appert, found that many foods could be

(a)  

Today's food is known as a

• good meal

• cultural equalizer

• cultural difference

Jim works in a restaurant as a pâtissier. Which statement describes Jim’s role?

• He collects orders from diners and communicates them to the kitchen

• He prepares desserts and pasta.

• He prepares cold cooked meats and salads.

• He prepares meats, poultry, and fish

Henry is an excellent cook and wants to start a food truck to sell burgers. Which type of commercial food service operation does Henry want to start?

• quick service

• full service

• catering

• lodging restaurant