Y1.U1 - Chef Furdell Culinary Arts
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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?
1
Quick service
1
Cafés became popular in
Europe after coffee from
____________ was introduced.
2
Africa
2
In which commercial segment
does the event host choose the
menu for a specific number of
people?
3
Catering
3
A business that operates
foodservice for companies in
the manufacturing or service
industry is called a
4
contract feeder.
4
Today the travel and tourism
industry averages annual sales
of more than
5
$1 trillion.
5
Services that people use and
receive when they are away
from home are referred to as
__________ services.
6
hospitality
6
All of the services that people
will need and pay for when
they are away from home are
called
7
travel and tourism.
7
Production and manufacturing
markedly increased during
which historical period?
8
Industrial Revolution
8
In ancient Greece, the private
clubs that offered food to
members were known as
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lesche.
9
Establishments that catered to
travelers, traders, and visiting
diplomats in ancient Greece
were called
10
phatnai.
10
Who wrote De Re Coquinaria
(On Cooking)?
11
Marcus Apicius
11
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?
13
Oxford, England
13
What developed during the
Middle Ages to organize
members with similar interests
or professions?
14
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
15
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
17
Who is responsible for
popularizing French cuisines
and techniques in the United
States?
18
Julia Child
18
Who is known as the father of
modern French cuisine, or
nouvelle cuisine?
19
Fernand Point
19
During the Gilded Age, who
served dinners from a horsedrawn wagon to workers
outside their factories?
20
Walter Scott
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Roy Allen and Frank Wright
created the first franchise
company called
21
A&W.
21
What was the name of the first
chain of quick-service
hamburger restaurants?
22
White Castle
22
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.
24
A company that allows another
to use its name, sell its
products, and receive services
is a(n)
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franchise.
25
What is the name of the
consumer-based guide that
rates restaurants on four
qualities—food, décor, service,
and cost?
26
Zagat Survey
26
Catherine de Medici brought
what custom to France?
27
Using silverware to eat
27
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
31
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
34
What type of tourism includes
visiting a place to enjoy its
natural beauty?
35
Environmental
35
What type of tourism includes
swimming or skiing?
36
Recreational
36
What type of property offers
top-of-the line comfort and
elegance?
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Luxury
37
Travelers who want comfort
and moderately priced
accommodations should stay at
a(n)
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mid-priced facility.
38
Vacationers who are looking
for recreational activities and
entertainment should stay at
what type of property?
39
Resort
39
Which organization rates a
facility by looking at the
quality of the building and its
furnishings, maintenance,
housekeeping, and overall
service?
40
Mobil Travel Guide
40
Which organization
distinguishes one lodging
property from another using a
diamond system to judge
overall quality?
41
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
44
What scientific technique
related to food did Louis
Pasteur develop?
45
Heating milk to remove
harmful bacteria
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