History of Modern Food Service

The word restaurant is derived from the French word restorative. Its root word, restaur

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• False

Boulanger /boo-laan-zhay/ began selling a special restorative, a dish of sheep feet in white sauce.

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• False

Nouvelle cuisine, French for “new cooking,”

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• False

The kitchen brigade is a system of staffing a kitchen so that each worker is assigned a set of specific tasks.

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Known as the “cook of kings and the king of cooks."

• Marie-Antoine Carême

• César Ritz

• Charles Ranhofer

• George-Auguste Escoffier

• Fernand Point

The first internationally renowned chef of an American restaurant, Delmonico’s, in New York City.

• Marie-Antoine Carême

• César Ritz

• Charles Ranhofer

• George-Auguste Escoffier

• Fernand Point

He refined and modernized the classic cuisine of Escoffier.

• Marie-Antoine Carême

• César Ritz

• Charles Ranhofer

• George-Auguste Escoffier

• Fernand Point

Cuisine of a group of people having a common cultural heritage, as opposed to the cuisine of a group of people bound together by geography or political factors.

• Ethnic cuisine

• Regional cuisine

• New American Cuisine

• Nouvelle cuisine

• Classical Cuisine

Set of recipes based on local ingredients, traditions, and practices within a larger geographical, political, cultural, or social unit.

• Ethnic cuisine

• Regional cuisine

• New American Cuisine

• Nouvelle cuisine

• Classical Cuisine

Sing fresh, locally grown, seasonal produce and high-quality ingredients simply prepared in a fashion that preserves and emphasizes natural flavors.

• Ethnic cuisine

• Regional cuisine

• New American Cuisine

• Nouvelle cuisine

• Classical Cuisine