WorksheetsHistory of the Food Service Industry
Total questions: 15
Worksheet time: 8mins
What might be a key theme in the 'History of the Food Service Industry'?
Consistency
Change
Simplicity
Uniformity
Knowledge of our professional heritage helps us see how our cooking techniques have been ______ and refined.
Ignored
Developed
Forgotten
Simplified
Quantity cookery has been around as long as there have been large groups to feed, such as ______.
Schools
Armies
Hospitals
Restaurants
Which guild was responsible for making pastries?
Caterers
Pastry makers
Roasters
Pork butchers
Which of the following best describes Marie-Antoine Carême's contribution to modern culinary arts?
He invented fast food
He created elegant display pieces and pastries
He was a food critic
He wrote cookbooks.
Georges-Auguste Escoffier is known for the simplification of classical cuisine and the ________.
A) invention of new recipes
B) reorganization of the kitchen
C) creation of fast food
D) development of molecular gastronomy.
Georges-Auguste Escoffier is revered by chefs and gourmets as the father of ________ cookery.
19th-century
20th-century
21st-century
18th-century
What is one of the main contributions of Georges-Auguste Escoffier?
Reorganization of the kitchen
Creation of the internet
Development of fast food
Invention of the smartphone
Escoffier's books and recipes are still widely used today as a reference for whom?
Home cooks
Professional chefs
Bakers
Farmers
The brigade system was designed to improve the production of _______ dishes.
complex
simplified
traditional
exotic
Why might the executive chef spend a great deal of time in the office?
To cook meals
To manage paperwork and planning
To clean the kitchen
To serve customers.
The Sous Chef is responsible for ______ supervision of the staff.
Weekly
Daily
Minute-by-minute
Monthly
Who is in charge of preparing sauces in a kitchen brigade?
Poissonier
Entremetier
Saucier
Patissier
Which chef prepares fish in a kitchen brigade?
Saucier
Poissonier
Entremetier
Patissier
What is the primary responsibility of a Rotisseur in a kitchen brigade?
Preparing cold foods
Roasting and braising meats
Baking pastries
Washing dishes
