Unit 2- Culinary History

What segment makes up 80% of the Foodservice Industry?

• Noncommercial

• Commercial

• Quick-service

• Family-Dining

What segment makes up 20% of the Foodservice Industry?

• Commercial

• Fine-Dining

• Noncommercial

• Quick- Casual

Who introduced silverware (fork) to the Foodservice Industry?

• Catherine de Medici

• Boulanger

• Fernand Point

• Fred Harvey

Who coined the term "Restuant" to the Foodservice Industry?

• Delmonico brothers

• Georges Escoffier

• Marie- Antoine Caremé

• Boulanger

Who is known for Grande/Haute Cuisine in the Foodservice Industry?

Started lighter sauces and used regional ingredients known as Nouvelle Cuisine

Who created the 5 mother sauces and the a Brigade system?

Who had resturants along the railroads in the late 1800's and early 1900's?

Who had the first steak house?

Who popularized French cuisine in America?