Transcript Y1.U1 - Chef Furdell Culinary Arts

Y1.U1.Flash
Overview/History
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In which type of restaurant
do customers order and pay
before eating?
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Quick service
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Cafés became popular in
Europe after coffee from
____________ was introduced.
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Africa
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In which commercial segment
does the event host choose the
menu for a specific number of
people?
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Catering
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A business that operates
foodservice for companies in
the manufacturing or service
industry is called a
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contract feeder.
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Today the travel and tourism
industry averages annual sales
of more than
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$1 trillion.
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Services that people use and
receive when they are away
from home are referred to as
__________ services.
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hospitality
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All of the services that people
will need and pay for when
they are away from home are
called
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travel and tourism.
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Production and manufacturing
markedly increased during
which historical period?
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Industrial Revolution
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In ancient Greece, the private
clubs that offered food to
members were known as
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lesche.
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Establishments that catered to
travelers, traders, and visiting
diplomats in ancient Greece
were called
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phatnai.
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Who wrote De Re Coquinaria
(On Cooking)?
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Marcus Apicius
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What elaborate and refined
system of food preparation was
brought from Italy to France in
the 1500s?
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Haute cuisine
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Where did the first café open?
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Oxford, England
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What developed during the
Middle Ages to organize
members with similar interests
or professions?
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Guilds
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An assembly-line process of
serving food quickly and
cheaply without the need for
servers is called ___________
service.
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cafeteria
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Who defined the art of the
grand cuisine?
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Marie-Antoine Carême
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Who is credited with
establishing the exact rules of
conduct and dress for chefs?
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Georges Escoffier
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Who is responsible for
popularizing French cuisines
and techniques in the United
States?
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Julia Child
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Who is known as the father of
modern French cuisine, or
nouvelle cuisine?
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Fernand Point
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During the Gilded Age, who
served dinners from a horsedrawn wagon to workers
outside their factories?
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Walter Scott
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Roy Allen and Frank Wright
created the first franchise
company called
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A&W.
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What was the name of the first
chain of quick-service
hamburger restaurants?
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White Castle
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Who opened one of the first
quick-service franchises to
focus on a menu other than
hamburgers?
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Frank Carney
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One of the first national finedining chains was
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Ruth’s Chris Steak House.
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A company that allows another
to use its name, sell its
products, and receive services
is a(n)
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franchise.
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What is the name of the
consumer-based guide that
rates restaurants on four
qualities—food, décor, service,
and cost?
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Zagat Survey
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Catherine de Medici brought
what custom to France?
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Using silverware to eat
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A large show open to the public
that highlights a particular type
of product or service is a(n)
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exposition.
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What is it called when a
manufacturer rents space to
exhibit, advertise, or
demonstrate its products or
services to people interested in
that specific field?
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Trade show
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Which employee would you
find in the front of the house?
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Buser
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Which is an entry-level job in
the foodservice industry?
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Server
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Which front-of-the-house
employee usually makes the
first impression with guests?
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Host
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Who is the highest ranking
member of the culinary team?
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Executive chef
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Which back-of-the-house
employee is responsible for
creating recipes and preparing
meals?
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Sous chef
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What type of tourism includes
visiting a place to enjoy its
natural beauty?
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Environmental
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What type of tourism includes
swimming or skiing?
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Recreational
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What type of property offers
top-of-the line comfort and
elegance?
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Luxury
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Travelers who want comfort
and moderately priced
accommodations should stay at
a(n)
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mid-priced facility.
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Vacationers who are looking
for recreational activities and
entertainment should stay at
what type of property?
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Resort
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Which organization rates a
facility by looking at the
quality of the building and its
furnishings, maintenance,
housekeeping, and overall
service?
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Mobil Travel Guide
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Which organization
distinguishes one lodging
property from another using a
diamond system to judge
overall quality?
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AAA
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The employee who takes orders
from servers and calls out the
orders to the various
production areas in the kitchen
is called a(n)
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expediter.
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Who developed the kitchen
brigade system?
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Georges Escoffier
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In 1765, who began serving hot
soups called restaurers for their
health-restoring properties?
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Boulanger
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What scientific technique
related to food did Louis
Pasteur develop?
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Heating milk to remove
harmful bacteria
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