The History and Development of Culinary Arts: Mastery Test

What was a major change that occurred in kitchens in the early years of the twentieth century?

• In the early years of the twentieth century, kitchen ingredients began to change with the use of ceramic elements

• In the early years of the twentieth century, kitchen utensils began to change with the use of natural elements

• In the early years of the twentieth century, kitchen design began to change with the use of factory made elements

Which sentence describes a significant development in the history of culinary arts.

• Amelia Simmons wrote the first American cookbook. Her recipes were the first to record the use of corn meal

• Amelia Simmons wrote the first Italian cookbook. Her recipes were the first to record the use of sausage

• Amelia Simmons wrote the first French cookbook. Her recipes were the first to record the use of olive oil

Pick the correct sentence to describe a discovery by a historical figure that led to a significant development in the history of the culinary arts.

• The French inventor, Nicolas Appert, found that many foods could be preserved for long periods of time if they were kept in sealed glass jars

• The French inventor, Nicolas Appert, found that many foods could be carried for long periods of time if they were kept in steel flasks

• The French inventor, Nicolas Appert, found that many foods could be frozen for long periods of time if they were kept in ice packed boxes

Who wrote Physiologie du Goût (The Physiology of Taste)

(a)  

Who wrote Opera dell'arte del Cucinare (The Opera Art of Cooking)

(a)  

Who wrote Libro de Arte Coquinaria (The Art of Cooking)

(a)  

Who wrote La Cuisinière Cordon Bleu (Cordon Blue Cuisine)

(a)  

Who wrote L'Art du Cuisinier (The Art of Cookery)

(a)  

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

• Marie-Antoine Carême

• George Auguste Escoffier

• Jean Anthelme Brillat-Savarin

• Amelia Simmons

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

• the discovery of the technique of roasting raw foods

• the introduction of earthenware such as clay vessels

• the use of heat and open fires for cooking

• the application of techniques like mass production