Ancient cultures did not have major culinary breakthroughs because they had such limited resources.

The typical cuisine of present-day Greece shows little resemblance to the mainstays of the diet of ancient Greece.

Ancient Roman cuisine incorporated spices from Asia and Africa and hams from France.

A melting pot cuisine does not look like any one individual culinary tradition, but instead, it resembles them all.

Climate does not influence regional cuisine.

The growth of cities in the 1800s inspired the development of advances in food transportation and refrigeration, as people sought to feed the increasing city populations.

In the 1960s and 1970s, cooking demonstrations on television introduced ethnic cuisines to the American public and changed the American palate.

An eclectic cuisine is composed of the best aspects of various cuisines.

The Catholic Church did little to fill the power vacuum and influence European life and dining habits during the Middle Ages.

Indigenous foods are not native or traditional to a particular region or ethnic population.

The running of a big kitchen involves many smaller jobs.

The work in professional kitchens is so complicated and ever-changing that imposing an organizational structure is not recommended.

Large kitchen staffs became known as brigades because they were organized like the military.

Most modern kitchens do not employ all the stations of classical brigade.

Successful executive chefs interact often with their team members and sometimes work alongside them.

The traditional way of organizing work in kitchens created specialists.

The stewarding department�s importance is minor in the foodservice operation because many tasks in this department require unskilled labor.

Cleanliness is crucial in every foodservice operation.

In large hotels, room-service orders might be prepared in a separate kitchen or in one of the hotel restaurants.

Many large operations have staff whose job is to purchase, receive, and store the food and supplies foodservice uses.

Labor is one of the largest costs in the foodservice industry.

Cross training in more than one job in the kitchen has little to do with scheduling staff.

Communication among the sales, kitchen, and service staffs for large affairs is crucial to the success of catered events.

Examples of labor-intensive items in a commercial kitchen are prepared sauces and soups.

There is a strong link between American and European culinary history because ____.

Which of the following was significant in easing the struggle to find food in ancient times?

Food products, rather than elaborate cooking techniques, were the focus of cuisine in ancient ____.

In ancient Rome, the social elite ate ____.

De re coquinaria is the name of ____.

Almonds, eggplant, citrus fruits, assorted spices, sugar, and rice were new ingredients that came with the invasion of the ____ during the Middle Ages.

During the ____, sugar was considered a spice and was added to savory dishes, causing sweetness, which was then typically countered with acidic ingredients.

During the Renaissance, sauces became ____.

The most important change to Western cooking resulted from the ____.

Grande cuisine was ____.

Which of the following is true of Antonin Car�me?

Which of the following is true of Auguste Escoffier in the early 1900s?

Many of the chefs who introduced nouvelle cuisine were influenced by ____ food traditions.

Prior to the second half of the ____ century, most hotels were small inns.

At the same time that large grand hotels came into being, ____ cuisine was introduced to the professional kitchen.

The establishment of which of the following created opportunities for chefs to prepare fine cuisine in commercial kitchens on a large scale?

In the brigade system, stations were determined by grouping ____.

The ____ in a classical brigade supervises all the positions in the kitchen and is responsible for the quality of the food and the safety of the guests and cooks.

The ____ in a classical brigade is the second in command.

Which of the following is the most important factor in determining the staff size and organization of a kitchen?

Which of the following is most likely to employ an executive chef?

In which of the following situations is a garde manger most likely to be involved?

A kitchen organization based on ____ has the following assets: scheduling staff is easier, chefs have more flexibility in assigning jobs, and the boredom associated with performing some tasks is eased.

Which of the following is not typically the responsibility of the stewarding department?

In large banquet and catering operations, chefs work most closely with the ____ to plan events.