Ch. 3  ICA Culinary History

Ch. 3 ICA Culinary History

9th - 12th Grade

12 Qs

quiz-placeholder

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Ch. 3  ICA Culinary History

Ch. 3 ICA Culinary History

Assessment

Quiz

History, Life Skills, Other

9th - 12th Grade

Easy

Created by

Judy Spalding

Used 11+ times

FREE Resource

12 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Heirarchy

Maslowe's Theory

An organization based on rank and ability

A method of training in which a person learns a trade under the guidance of skilled trades people.

None of the above

2.

FILL IN THE BLANK QUESTION

1 min • 1 pt

The largest professional organization for Culinarians in the United States.

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Uses a chain-of-command. Workstations have a leader, and each leader reports to the Head Chef.

A Brigade

A Banquet Chef

The AFC

The BBC

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A method of training in which a person learns a trade under the guidance of skilled trades people.

Industry Certifications

Heirarchy

Head Chef

Apprenticeship

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Chef who coordinates the operation of the restaurants and departments of a hotel or resort.

The Saucier

Executive Chef

Banquent Chef

Prep Chef

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Foods that are native or traditional to the particular geographic region or ethnic population.

Indigenous foods

Classic Cuisine

Soul Food

Grande Cuisine

7.

FILL IN THE BLANK QUESTION

1 min • 1 pt

____________Cuisine is elaborate and time consuming style of cooking popular in the early 1800's that was often practiced in the homes of the rich.

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