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WorksheetsCulinary History
Total questions: 20
Worksheet time: 10mins
Name
Class
Date
1.
An elaborate and time-consuming style of cooking popular in the early 1800's
a)
Classic Cuisine
b)
Eclectic Cuisine
c)
Grande Cuisine
d)
Haute Cuisine
2.
Foods native or traditional to a particular geographic region or ethnic population
a)
indigenous foods
b)
nouvelle cuisine
c)
fusion cuisine
d)
classic cuisine
3.
A style of cuisine highlighting individual ingredients simply prepared and served in small portions on artistic plates
a)
Classic cuisine
b)
Eclectic cusine
c)
haute cuisine
d)
nouvelle cuisine
4.
The highest level of the culinary arts in which the most challenging dishes are prepared
a)
Classic cuisine
b)
Fusion cuisine
c)
Grade cuisine
d)
Haute cuisine
5.
The merging of two or more ethnic cuisines into one cooking style
a)
Grade Cuisine
b)
Eclectic Cuisine
c)
Fusion Cuisine
d)
Nouvelle Cuisine
6.
Ancient cultures did NOT have major culinary breakthroughs because they had such limited resources
a)
True
b)
False
7.
The typical cuisine of present-day Greece shows little resemblance to the mainstays of the diet of ancient Greece
a)
True
b)
False
8.
Ancient Roman cuisine incorporated spices from Asia and Africa and hams from France
a)
True
b)
False
9.
Although cooking for the aristocracy changed during the Renaissance, cooking for the masses stayed the same
a)
True
b)
False
10.
The French Revolution influenced cooking by forcing chefs out of restaurants and into the homes of the wealthy elite
a)
True
b)
False
11.
Nouvelle Cuisine was a reaction against Grande Cuisine
a)
True
b)
False
12.
Which of the following was significant in easing the struggle to find food in ancient times?
a)
The development of agriculture
b)
the invention of money
c)
the invention of the wheel
d)
the development of regional cuisine
13.
Which of the following was NOT a result of culinary practice in ancient Egypt.
a)
Yeast breads
b)
flat breads
c)
domestic honey
d)
Spit roasting
14.
Food products, rather than elaborate cooking techniques, were the focus of cuisine in ancient____
a)
Egypt
b)
Greece
c)
Rome
d)
Africa
15.
In ancient Rome, the social elite ate____
a)
The same porridge from ground grains
b)
Simple foods simply cooked
c)
A refined cuisine of excess
d)
only ancient Greek recipes
16.
Almonds, eggplant, citrus fruits, assorted spices, sugar, and rice were new ingredients that came with the invasion of the ___ during the Middle Ages
a)
Arabs
b)
Chinese
c)
Romans
d)
Greeks
17.
Which is true of Antonin Careme?
a)
He streamlined and simplified the grade cuisine and was a famous baker
b)
He refined the systemized the grade cuisine and was a famous pastry chef
c)
He worked as a chef in a restaurant and was a famous pastry chef
d)
He refined and systematized classic cuisine and was a famous baker
18.
Which of the following is true of Auguste Esoffier?
a)
He simplified the grande cuisine and stressed that chefs should be profesional
b)
he simplified classic cuisine and advocated for professionalism
c)
He carried the grade cuisine to an extreme and stressed artistic ideals
d)
he carried classic cuisine to an extreme and advocated for artistic ideals
19.
This person famously said: "Let them eat cake!" and influenced elite cooking.
a)
Marie Antoniete
b)
Antonin Careme
c)
Auguste Escoffier
d)
Marrion George
20.
This food was brought from the New World to Europe
a)
Cinnamon
b)
Citrus
c)
Potatoes
d)
Noodles
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