HRM2 - QUIZ 1

Who is credited for introducing many food innovations to France, such as artichokes, cakes, and spinach?

• Catherine de Medici

• Marie-Antoine Carême

• Georges-Auguste Escoffier

• Fernand Point

What is the meaning of the term 'restaurant'?

• A rich highly flavored soup

• A food which restores

• A French tavern

• A modern kitchen organization

Who is considered the father of twentieth-century cooking?

• Catherine de Medici

• Marie-Antoine Carême

• Georges-Auguste Escoffier

• Fernand Point

What is the term for a chef who specializes in the production of sauces, sauce-related dishes, and sautéed foods?

• Saucier

• Poissonnier

• Entremetier

• Rotisseur

What is the purpose of wearing a double-breasted chef's jacket?

• To hide stains

• To insulate against heat

• To denote cleanliness

• To protect from falling knives

Who redesigned the chef's uniform in the middle 1800s?

• Catherine de Medici

• Marie-Antoine Carême

• Georges-Auguste Escoffier

• Fernand Point

What is the purpose of the chef's hat or toque?

• To indicate the number of ways to cook an egg

• To distinguish cooks from chefs

• To promote professionalism

• To protect from hot tools and equipment

What is the highest position among the stations in the kitchen?

• Saucier

• Poissonnier

• Entremetier

• Rotisseur

What is the term for a chef who prepares baked goods such as pastries, desserts, and breads?

• Saucier

• Poissonnier

• Entremetier

• Patissier

What is the term for a chef who prepares all non-dessert cold foods such as salads and pâté?

• Garde manger

• Grillardin

• Potager

• Tournant