Introduction to Culinary Arts Part 1 Fall Mid Term

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

• Chef Boyardee
• Gordon Ramsay
• August Escoffier
• Emeril Lagasse

The first cafes were described as

• Coffee Houses
• Ground Houses
• Cafes
• Drive Through Restaurants

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?

• United States
• Guatamala
• France
• Germany

In Italy during the 18th and 19th centuries, spaghetti was often eaten with

• Hands
• Forks
• Chopsticks
• A Ladle

In ancient times, when grain crops were first becoming abundant, grain was often used as

• Confetti
• Currency
• Pillows
• Yarn

65-120 is the temperature danger zone range

• True
• False

Match the acronym with the correct definition. P.A.S.S. (Pull, Aim, Squeeze, Sweep)

• A method by which to properly put out a fire with a box of salt
• A method by which to properly put out a fire with a fire extinguisher
• The directions to properly clean the floor with a broom
• The proper way in which to decorate a cake with frosting

Which food(s) are examples of a PHF (potentially hazardous food) or TCS (Time / Temperature Control for Safety)? (There is more than one possible answer)

• Ice Cream
• Roasted Chicken
• Unopened Box of Cookies
• Potato salad at the family picnic

The FATTOM acronym describes conditions that can cause a potential foodborne illness.

• True
• False

Cross contamination can be a result of mixing up raw and cooked foods.

• True
• False