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Intro to Culinary: Unit 1 Review

Total questions: 20

Worksheet time: 15mins

Name
Class
Date
1.

Which of these is NOT a way to build positive relationships with coworkers?

a)

Be fully present

b)

Assess needed behaviors and adapt

c)

Create opportunities to connect

d)

Only talk to people you already know

2.

What is the minimum number of people needed for the communication process?

a)

1

b)

2

c)

3

d)

4

3.

Written communication is a form of verbal communication.

a)

True

b)

False

4.

What is one benefit of using "I" statements rather than "you" statements

4 lines
5.

Which of these is NOT an active listening skill?

a)

Looking down

b)

Clarifying

c)

Paraphrasing

d)

Reflecting

6.

Restaurants that are tied to cultures from which they originate. Limited table service. It can be expensive or inexpensive and reflects the variety & diversity of the culture.

a)

Casual Dining

b)

Ethnic

c)

Take Out

d)

Room Service

7.

Typical table service where the server brings food to guests except, food is usually plated in a central kitchen and moved to the dining area for all guests at the same time

a)

Buffet

b)

Table Service

c)

Banquet

d)

Catering

8.

Diner with an experience that evokes another time and/or place. Most have table service and are considered a memorable event.

a)

Drive Thru

b)

Theme

c)

Family

d)

Casual

9.

Those foods that were native or traditional to the particular geographic region or ethnic population.

a)

Eclectic Cuisine

b)

Indigenous Foods

c)

Renaissance

d)

Fusion Cuisine

10.

Renaissance

a)

Highest level of culinary arts in which the most challenging dishes are prepared.

b)

The merging of two or more ethnic cuisines into one cooking style.

c)

Composed of the best aspects of various cuisines

d)

Marks the end of the Middle Ages; The rebirth

11.

Highest level of the culinary arts in which the most challenging dishes are prepared

a)

Haute

b)

Classic

c)

Eclectic

d)

Grande

12.

Who was known to make yeast-raised and flat breads, tend bees, cook

assorted fish from the Nile River, and raise animals for both their

milk and meat.

a)

Commoners of the Middle Ages

b)

Ancient Romans

c)

Ancient Greeks

d)

Ancient Egyptians

13.

People in the Middle

Ages ate with only a knife, and occasionally a spoon.

a)

True

b)

False

14.

What major event in history caused the shift of cooks working in the homes of the wealthy, to creating their own restaurants?

a)

The fall of Ancient Rome

b)

The marriage of Caterina de Medici to King Henry II

c)

World War 1

d)

The French Revolution

15.

Which famous chef in history is known for stressing that cooks

and chefs should always act as professionally as possible so they would be

respected as professionals.

a)

August Escoffier

b)

Carla Hall

c)

Hercules Posey

d)

Marie-Antoine Careme

16.

Which part of plants are used as herbs?

a)

Fruit

b)

Leaves

c)

Berry

d)

Root

17.

Salt is classified as a...

a)

herb

b)

spice

c)

mineral

d)

none of these answers apply.

18.

Columbus stumbled upon America when he was...

a)

Searching for a new water source

b)

Searching for treasure

c)

Looking for new land to expand his country

d)

Looking for a new route to access the spice trade.

19.

Spices are...

a)

Only found in the Americas

b)

Defenses

c)

Only found underground

d)

Offenses

20.

Countries in the tropics used spices more often because…

4 lines