
On Baking Chapter 1
Quiz
•
Specialty
•
9th - 12th Grade
•
Practice Problem
•
Hard
Josephine Wolfe
Used 3+ times
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10 questions
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1.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
What were some of the influential trends of the late 20th Century?
Heavy reliance on canned and frozen foods
Butter-based sauces, rich meats and complicated dishes
Lighter, more naturally flavored foods, craft artisan breads and local ingredients
Structured plate presentations with complex sauce designs
2.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
What currently made confections were developed around the 15th century?
Cotton candy and toaster strudel
Chocolate bonbons and white bread
Fruit caviar and high ratio cakes
Sugared almonds and marzipan
3.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
Auguste Escoffier is known for bringing French cuisine into the 20th century by creating a style of cooking referred to as:
the farm-to-table movement.
cuisine classique.
grand cuisine.
nouvelle cuisine.
4.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
The bread baker credited with reintroducing traditional or artisan methods in France in the 20th century was:
Lionel Poilâne.
Gaston Lenôtre.
Paul Bocuse.
Antonin Carême.
5.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
To whom do historians credit the discovery of yeast bread dough?
The Greeks
The French
The Egyptians
The Romans
6.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
To whom do historians credit the discovery of grande cuisine?
Marie-Antoine (Antonin) Careme
Auguste Escoffier
Gaston Leotre
Lionel Poilane
7.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Honey was one of the earliest sweeteners used by humans until the process of refining sugar cane was discovered.
TRUE
FALSE
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