
ICA STUDY REVIEW
Authored by Yanica St John
Life Skills
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25 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
During the 18th and 19th centuries, what did people eat spaghetti with?
SPOON
KNIFE
THEIR HANDS
CHOP STICKS
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The first example of food service in food history were.
Street Vendors
Restaurants
Lodging Areas
Banquet Halls
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