ICA STUDY REVIEW

Who is culinary history developed the kitchen brigade, with individual chefs de partie and simplified a menu and served them a la carte?

• Auguste Escoffier

• Marie-Antoine Careme

• Julia Child

• Louis Pasteur

Regarding culinary diversity, which country is associated with Haute Cuisine, which has its origins in restaurants of the 1850s and was composed of many courses that were served to the aristocracy and upper classes?

• ENGLAND

• FRANCE

• SPAIN

• THE AMERICAS

During the 18th and 19th centuries, what did people eat spaghetti with?

• SPOON

• KNIFE

• THEIR HANDS

• CHOP STICKS

The culinary traditions of Ancient Greece and Rome significantly influenced the food culture of which world?

• THE WESTERN WORLD

• THE OLD WORLD

• THE AISAN WORLD

• THE COLUMBIAN EXCHANGE

During the Industrial revolution (18th to 19th century), which one of the advances in food production and preservation methods were on the rise?

• DRYING

• SALTING

• BAKING

• CANNING

The first Early Cookbook in Food History was called.

• De Re Coquinaria – by Marcus Apicius

• Le Guide Culinaire - by Auguste Escoffier

• The Way to Cook- by Julia Child

• American Cookery- by Amelia Simmons

The first example of food service in food history were.

• Street Vendors

• Restaurants

• Lodging Areas

• Banquet Halls

The first fine dining restaurant to open in America was.

• The Palm Restaurant

• White Castel

• Delmonico's

• Trader Vic’s

Which of the following is a water-soluble vitamin?

• Vitamin K

• Vitamin D

• Vitamin C

• Vitamin A

Carbohydrate is a nutrient that serves as the body’s main source of_______?

• ENERGY

• WATER

• VITAMIN

• OXYGEN