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WorksheetsIntro to Culinary Ch. 1
Total questions: 10
Worksheet time: 5mins
Which restaurant segment typically has an average per-person dinner check of $10 to $25?
Fine dining full-service
Quick-casual restaurant
Casual dining full-service
Family dining full-service
Boulanger affected the growth of the restaurant and foodservice industry by...
organizing the kitchen.
developing pasteurizaion.
inveting cooking guilds.
opening the first restaurant.
Which operation is in the noncommercial foodservice segment?
Hosptial cafeteria
Buffet restaurant
Food truck
Hotel cafe
All the services that people use and receive when they are away from home are known as...
transportation.
hospitality.
tourism.
travel.
The Renaissance led to the development of what type of cuisine?
Architectural cuisine
Careme cuisine
Lesche cuisine
Haute cuisine
Which chef had become widely known for representing sustainable agriculture in foodservice?
Nancy Silverton
Alice Walters
Ruth Fertel
Julia Child
Which chef created the brigade system?
Paul Bocuse
Fernand Point
Marie-Antoine Careme
Georges August Escoffier
When did quick-service restaurants first begin to expand rapidly?
1930's to 1940's
1940's to 1950's
1960's to 1970's
1970's to 1980's
Who opened the first national chain of restaurants along American railroads?
Richard melman
Delmonico brothers
Fred Harvey
Bill Darden
The nineteenth-century gold rush in California inspired which new food serving style?
Drive-in
Cafeteria
Walk-up
Drive-through
