2. ______ were developed during the middle ages to organize the growing numbers of merchants & craftsmen.

3. The ____ ____ helped the growth of restaurants in France in the 1700’s.

5. Marcus Apicus was the author of one of the first cookbooks, which was published in ______.

6. ____ was a method of food preparation that was brought from Italy to France in the 1500’s.

7. Who was the first "Celebrity Chef"?

8. During the middle ages/renaissance period, what did they eat with?

9. A historical period that was marked by an increase in production & manufacturing was known as the _________________.

10. ____, ____, & ____ were the main food staples in the Middle Ages.

Delmonico’s, the first American restaurant opened in ___ in the late 1800’s.

__ created the kitchen brigade system.

Louis Pasteur developed the process of ____, which heats milk to remove harmful bacteria.

The introduction of the ___ to the American West impacted the growth of the foodservice & lodging industry.

___ Revolutionized American cuisine through her French cooking school, award-winning cookbooks, and world-renowned television programs.

15. 15. What culture introduced the following crops: corn, peppers, vanilla, cacao, tomatoes, chilis?

16. 16. Which cookbook included the most details (measurements, equipment, instructions) ?

17. 17. Thomas Jefferson experimented with over 250 varieties of fruit and vegetables and is credited for discovering _____ _____?

What was Marie-Antoine Careme 1784-1833 Known for?

What is the Kitchen Brigade System?