Exam 1: Professionalism

What characterized the 19th-century dining style created by Carême called grande cuisine?

Give two examples of how New American Cuisine has influenced contemporary chefs.

In a professional kitchen, who is responsible for coordinating the kitchen staff and its activities?

Who is responsible for training, overseeing and organizing the staff and its activities in the dining room of a restaurant?

Food preservation and storage techniques expanded to include freeze-drying and canning after the Industrial Revolution of the 19th century.

All professional kitchens in American restaurants today are set up according to the classic system established by Escoffier.

What is the culinary philosophy behind nouvelle cuisine?

Describe the reasons for the traditional white chef's jacket and checked trousers.

Which of the following contemporary chefs has been called a food futurist with a world-wide influence on culinary trends?

To what does the term brigade refer in a professional kitchen?

The true gourmand understands restraint and enjoys fine food and wine but never to excess.

The first restaurant, which opened in 1765 in Paris, was modeled on the taverns and inns that had existed in Europe for centuries.

What is the farm-to-table movement in the United States.?

Name one chef who contributed to the modern food service industry and describe his particular contributions.

What 20th-century food movement emphasized naturally flavored and simply prepared foods?

What is fusion cuisine?

Which of the following terms refers to the distance food travels to reach a food service establishment?

Delmonico's in New York City was the first internationally renowned restaurant in the United States.

Foods labeled "fairtrade" are sourced from growers and suppliers committed to paying a fair wage, using sustainable farming practices and banning child labor.

Which great 20th-century chef is credited with modernizing French cuisine?