theory and principles of food

  During the French revolution between 1789 to 1799, the chef could cater to the growing ________ class.

• lower

         

•    upper

          

• middle

• in between

Marie Antoine Carême is also known as the ________.

• Cook of Kings

          

      

• King Cooking’s

• World’s Kitchen Cooks

• Emperor of The World’s Kitchens

    Le Livre des menus, Ma cuisine, and Le Guide Culinaire are an example of book written by _______.

• Oliver James

•   Auguste Escoffier

• Monsieur Boulanger

•     Marie Antoine Carême

       Genetic engineering are the examples of new ________ which influences on modern food service operation.

•         food

        

   

• concerns

• consumer

• technologies

Most accidents in the kitchen are due to ________.

• confident

•   condense

•   concentrate

• carelessness

To strip off an outer layer by using hand peeler is best known as __________.

•     paring

            

    

• cutting

• peeling

• trimming

  From traditional into modern cooking, where to some chef have explore the culinary world involving scientific chemical substance called _________.

•    head chef

• king of cooks

• executive chef

• molecular gastronomy

  To be a professional chef, the skills must be _________.

•      lifelong learning

            

          

•   not include of taste

• enclose to dedication

• develop with experience

Maître d'hôtel is known as ________.

•      captain

   

   

•   front waiter

• back waiter

•   dining room manager

_________ knife is same as slicer but with jagged edge, for cutting bread, cakes and similar items.

•   Clever     

• Boning

• Carving  

• Serrated