WorksheetsCh. 3 ICA Culinary History
Total questions: 12
Worksheet time: 8mins
Heirarchy
Maslowe's Theory
An organization based on rank and ability
A method of training in which a person learns a trade under the guidance of skilled trades people.
None of the above
The largest professional organization for Culinarians in the United States.
(a)
Uses a chain-of-command. Workstations have a leader, and each leader reports to the Head Chef.
A Brigade
A Banquet Chef
The AFC
The BBC
A method of training in which a person learns a trade under the guidance of skilled trades people.
Industry Certifications
Heirarchy
Head Chef
Apprenticeship
Chef who coordinates the operation of the restaurants and departments of a hotel or resort.
The Saucier
Executive Chef
Banquent Chef
Prep Chef
Foods that are native or traditional to the particular geographic region or ethnic population.
Indigenous foods
Classic Cuisine
Soul Food
Grande Cuisine
(a) Cuisine is elaborate and time consuming style of cooking popular in the early 1800's that was often practiced in the homes of the rich.
Cooking techniques based on the traditional Southern African Amercan foods the slaves cooked for themselves.
Indigenous foods
Grande Cuisine
Soul Food
Haute Cuisine
Classic Cuisine is
Foods that are native or traditional to the particular geographic region or ethnic population.
A style of cooking defined by orderly menus organized by courses, served tableside by waiters in hotels and restaurants.
Elaborate and time consuming style of cooking popular in the early 1800's that was often practiced in the homes of the rich.
The highest level of the culinary arts in which the most challenging dishes are prepared.
School cafeterias, hospitals, nursing homes, stadiums, prisons, and college and university's food service programs are examples of _____________________.
Commercial food service
Hotels and resorts
Restaurants
Non-commerical food service
A blend of cuisines from two different styles, such as French and Thai. A restaurant serving a fusion menu serves food combining flavors and techniques from different ethnic cuisines combined into single dishes is (a) cuisine.
A style of cuisine that highlighted individual ingredients that were simply prepared and served in small portions on artistic plates.
Banquets
Haute Cusine
Nouvelle Cuisine
Grande Cuisine
