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WorksheetsRestaurant Management Unit 1
Total questions: 20
Worksheet time: 10mins
Name
Class
Date
1.
During which historical period did a formal eating style begin?
a)
Industrial Revolution
b)
The Middle Ages
c)
The Renaissance
d)
The Gilded Age
2.
Which of these places is NOT a safe place to store food?
a)
in the pantry
b)
under the sink
c)
in the freezer
d)
in the refrigerator
3.
What was the name of the first fast food restaurant?
a)
McDonalds
b)
Burgers and Fries
c)
Dairy Queen
d)
White Castle
4.
Where should meat be thawed?
a)
the counter
b)
the microwave
c)
the freezer
d)
the sink
5.
Which of these methods should NOT be used to remove a portion from a bag of shredded cheese?
a)
use bare hands
b)
wear gloves
c)
use tongs
d)
shake shome cheese into a small bowl
6.
During the Renaissance, the merchants in Venice controlled what aspect of business?
a)
sales of clothes
b)
trade guilds
c)
banking
d)
sale of spices
7.
An example of food service is a .....
a)
hotel
b)
retail establishment
c)
restaurant
d)
all of the above
8.
Which spice did Marco Polo introduce to Europe>
a)
bay leaves
b)
salt
c)
curry
d)
garlic
9.
What is Haute Cuisine?
a)
hot food
b)
a new type of restaurant service
c)
pot luck meal
d)
an elaborate and refined system of food preparation
10.
The introduction of Christianity of Europe led to...
a)
a mass migration of people to America
b)
people becoming vegetarians
c)
a change from nomadic hunting tribe to an agrarian society
d)
the establishment of restaurants
11.
Who discovered a way to can food to keep it fresh and sage to eat?
a)
Louis Pasteur
b)
Boulanger
c)
Antoine Careme
d)
Nicolas Appert
12.
Why did people enjoy using spices in their food during the Middle Ages and Renaissance period?
a)
It made the food taste better
b)
Using spices showed that they were wealthy
c)
Spices covered the taste of food that had spoiled
d)
All of the above
13.
Why did people enjoy using spices in their food during the Middle Ages and Renaissance period?
a)
It made the food taste better
b)
Using spices showed that they were wealthy
c)
Spices covered the taste of food that had spoiled
d)
All of the above
14.
When working with raw meat, you should....
a)
taste the meat before cooking to make sure it has not gone bad
b)
keep different raw meats in separate bags away from all other groceries.
c)
only use the meat that has turned funny colors
d)
wait til the meat has been cooked and then wash your hands
15.
Who established the concept of restaurants by serving hot soups called "restaurers"?
a)
Nicolas Appert
b)
Antoine Careme
c)
Louis Pasteur
d)
Boulanger
16.
During the time of the Gold Rush, this system was created as an efficient way to serve food quickly and cheaply.
a)
Cafeterias
b)
Prison food system
c)
Food trucks
d)
Catered delivery
17.
How many spoons would you use to sample food as it is cooking and not contaminate it?
a)
3
b)
7
c)
2
d)
1
18.
Where should you store meats in a refrigerator?
a)
top shelf
b)
middle shelf
c)
bottom shelf
d)
next to the raw vegetables
19.
What was the main purpose (focus) of the medieval banquet?
a)
It was a soul satisfying, spiritual experience
b)
To show off your wealth
c)
To eat
To eat
To eat
d)
To socialize
20.
Which 1825 invention increased the growth of the foodservice industry?
a)
Batteries
b)
Printing Press
c)
Railroad
d)
Assembly LIne
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