
PSL1CH01EXAMPREP
Authored by Jeanne Damone
Specialty
9th - 12th Grade
Used 28+ times

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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which restaurant segment typically
has an average per-person dinner check of $10 to $253
Fine dining full-service
Quick-casual restaurant
Casual dining full-service
Family dining full-service
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Boulanger affected the growth of the restaurant and foodservice industry by
organizing the kitchen.
developing pasteurization.
inventing cooking guilds
opening the first restaurant.
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which operation is in the noncommercial foodservice segment?
Hospital cafeteria
Buffet restaurant
Food truck
Hotel café
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
All the services that people use and receive when they are away from home are known as
transportation.
hospitality.
tourism.
travel.
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The Renaissance led to the development of what type of cuisine?
Epicurean cuisine
Carême cuisine
Lesche cuisine
Haute cuisine
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which chef has become widely known for representing sustainable agriculture in foodservice?
Nancy Silverton
Alice Waters
Ruth Fertel
Julia Child
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which chef created the brigade system?
Paul Bocuse
Fernand Point
Marie-Antoine Carême
Georges August Escoffier
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