History of the Food Service Industry

What might be a key theme in the 'History of the Food Service Industry'?

• Consistency

• Change

• Simplicity

• Uniformity

Knowledge of our professional heritage helps us see how our cooking techniques have been ______ and refined.

• Ignored

• Developed

• Forgotten

• Simplified

Quantity cookery has been around as long as there have been large groups to feed, such as ______.

• Schools

• Armies

• Hospitals

• Restaurants

Which guild was responsible for making pastries?

• Caterers

• Pastry makers

• Roasters

• Pork butchers

Which of the following best describes Marie-Antoine Carême's contribution to modern culinary arts?

• He invented fast food

• He created elegant display pieces and pastries

• He was a food critic

• He wrote cookbooks.

Georges-Auguste Escoffier is known for the simplification of classical cuisine and the ________.

• A) invention of new recipes

• B) reorganization of the kitchen

• C) creation of fast food

• D) development of molecular gastronomy.

Georges-Auguste Escoffier is revered by chefs and gourmets as the father of ________ cookery.

• 19th-century

• 20th-century

• 21st-century

• 18th-century

What is one of the main contributions of Georges-Auguste Escoffier?

• Reorganization of the kitchen

• Creation of the internet

• Development of fast food

• Invention of the smartphone

Escoffier's books and recipes are still widely used today as a reference for whom?

• Home cooks

• Professional chefs

• Bakers

• Farmers

The brigade system was designed to improve the production of _______ dishes.

• complex

• simplified

• traditional

• exotic