Review Questions- Chapter 1

CA1

Pasteurization is the process ofa. Boiling water to eliminate germs.b. Heating milk to remove harmful bacteria.c. Canning foods to keep them fresh and safe to eat.d. Cleaning cooking utensils to make sure they are safe and sanitary.

One of the first cookbooks, De Re Coquinaria (On Cooking) was written bya. King Henry II.b. Marcus Apicius.c. Emperor Lucullus.d. Catherine de Medici.

Which culinary advancement cuisine did Catherine de Medici bring to France?a. Haute.b. Grand.c. Classic.d. Noveau.

The first impression of an operation that guests receive is from thea. chef.b. server.c. host/hostess.d. general manager.

Tourists who visit places in order to enjoy their natural beauty are

tourists.a. historic.b. cultural.c. recreational.d. environmental.

Which type of lodging is most likely to rely on business travelers and typically experience low occupancy rates on weekends?a. Downtownb. Luxury ruralc. Economy suburband. International airport

As part of the full-service segment, which properties cater to wealthy travelers and corporate executives?a. Luxuryb. All-suitec. Economyd. Bed and Breakfast

What type of restaurant provides serving staff that takes orders while patrons are seated and the average per-person dinner is $10-$25?a. Fine dining full-serviceb. Quick-casual restaurantc. Casual dining full serviced. Family dining full service

A service or product provided to guests for their convenience, either with or without an additional fee, is a(n)a. amenity.b. donation.c. endowment.d. catering service.

Boulanger affected the growth of the foodservice industry bya. opening the first café.b. developing pasteurization.c. opening the first restaurant.d. inventing the cooking guilds.

In which type of restaurant do customers order and pay before eating?a. Quick serviceb. Fine-diningc. Casual dining full-serviced. Family dining full-service

Cafés became popular in Europe after coffee from ____________ was introduced.a. Asiab. Africac. North Americad. the Middle East

In which commercial segment does the event host choose the menu for a specific number of people?a. Retailb. Airlinec. Cateringd. Restaurant

A business that operates foodservice for companies in the manufacturing or service industry is called aa. cafeteria.b. self-operator.c. vending service.d. contract feeder.

Today the travel and tourism industry averages annual sales of more thana. $1 billion.b. $1 trillion.c. $10 billion.d. $100 million.

Services that people use and receive when they are away from home are referred to as __________ services.a. travelb. tourismc. hospitalityd. foodservice

All of the services that people will need and pay for when they are away from home are calleda. lodging.b. hospitality.c. foodservice.d. travel and tourism.

Production and manufacturing markedly increased during which historical period?a. Renaissanceb. Middle Agesc. Enlightenmentd. Industrial Revolution

In ancient Greece, the private clubs that offered food to members were known asa. guilds.b. lesche.c. resorts.d. phatnai.

Establishments that catered to travelers, traders, and visiting diplomats in ancient Greece were calleda. guilds.b. lesche.c. phatnai.d. restorantes.

Who wrote De Re Coquinaria (On Cooking)?a. Louis Pasteurb. Marcus Apiciusc. Georges Escoffierd. Marie-Antoine Carême

What elaborate and refined system of food preparation was brought from Italy to France in the 1500s?a. Grand cuisineb. Haute cuisinec. Nouvelle cuisined. Classical cuisine

Where did the first café open?a. Paris, Franceb. Dublin, Irelandc. Oxford, Englandd. New York, New York

What developed during the Middle Ages to organize members with similar interests or professions?a. Guildsb. Phatnaic. Trade showsd. Convention centers

An assembly-line process of serving food quickly and cheaply without the need for servers is called ___________ service.a. quickb. retailc. cafeteriad. stadium

Who defined the art of the grand cuisine?a. Louis Pasteurb. Marcus Apiciusc. Georges Escoffierd. Marie-Antoine Carême

Who is credited with establishing the exact rules of conduct and dress for chefs?a. Boulangerb. Marcus Apiciusc. Georges Escoffierd. Marie-Antoine Carême

Who is responsible for popularizing French cuisines and techniques in the United States?a. Julia Childb. Paul Bocusec. Fernand Pointd. Ferdinand Metz

Who is known as the father of modern French cuisine, or nouvelle cuisine?a. Paul Bocuseb. Fernand Pointc. Ferdinand Metzd. Georges Escoffier

During the Gilded Age, who served dinners from a horse-drawn wagon to workers outside their factories?a. Ray Krocb. Walter Scottc. Fred Harveyd. Frank Carney

Roy Allen and Frank Wright created the first franchise company calleda. A&W.b. 7-11.c. McDonald’s.d. Delmonico’s.

What was the name of the first chain of quick-service hamburger restaurants?a. Harvey’sb. McDonald’sc. Burger Kingd. White Castle

Who opened one of the first quick-service franchises to focus on a menu other than hamburgers?a. Bill Dardenb. Frank Carneyc. Norman Brinkerd. Howard Johnson

One of the first national fine-dining chains wasa. Red Lobster.b. The Capital Grille.c. Howard Johnson’s.d. Ruth’s Chris Steak House.

A company that allows another to use its name, sell its products, and receive services is a(n)a. chain.b. franchise.c. independent entrepreneur.d. corporate restaurant group.

What is the name of the consumer-based guide that rates restaurants on four qualities—food, décor, service, and cost?a. AAAb. Zagat Surveyc. Michelin Guided. Mobil Travel Guide

Catherine de Medici brought what custom to France?a. Eating from trenchersb. Drinking from gobletsc. Using silverware to eatd. Wearing napkins at banquets

A large show open to the public that highlights a particular type of product or service is a(n)a. exposition.b. exhibition.c. trade show.d. convention.

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?a. Exhibitionb. Expositionc. Trade showd. Convention

Which employee would you find in the front of the house?a. Buserb. Dietitianc. Line chefd. Menu planner

Which is an entry-level job in the foodservice industry?a. Chefb. Serverc. Supplierd. Menu planner

Which front-of-the-house employee usually makes the first impression with guests?a. Buserb. Serverc. Hostd. Manager

Who is the highest ranking member of the culinary team?a. Prep chefb. Line chefc. Sous chefd. Executive chef

Which back-of-the-house employee is responsible for creating recipes and preparing meals?a. Executive chefb. Sous chefc. Line chefd. Pastry chef

What type of tourism includes visiting a place to enjoy its natural beauty?a. Culturalb. Historicc. Recreationald. Environmental

What type of tourism includes swimming or skiing?a. Culturalb. Historicc. Recreationald. Environmental

What type of property offers top-of-the line comfort and elegance?a. Luxuryb. Resortc. Economyd. Full-service

Travelers who want comfort and moderately priced accommodations should stay at a(n)a. mid-priced facility.b. economy lodging.c. all-suite property.d. bed and breakfast.

Vacationers who are looking for recreational activities and entertainment should stay at what type of property?a. Luxuryb. All-suitec. Resortd. Economy

Which organization rates a facility by looking at the quality of the building and its furnishings, maintenance, housekeeping, and overall service?a. AAAb. Zagat Surveyc. Michelin Guided. Mobil Travel Guide

Which organization distinguishes one lodging property from another using a diamond system to judge overall quality?a. AAAb. Zagat Surveyc. Michelin Guided. Mobil Travel Guide

The employee who takes orders from servers and calls out the orders to the various production areas in the kitchen is called a(n)a. chef.b. host.c. expediter.d. epicurean.

Who developed the kitchen brigade system?a. Louis Pasteurb. Marcus Apiciusc. Georges Escoffierd. Marie-Antoine Carême

In 1765, who began serving hot soups called restaurers for their health-restoring properties?a. Louis Pasteurb. Marcus Apiciusc. Georges Escoffierd. Boulanger

What scientific technique related to food did Louis Pasteur develop?a. Irradiating food to remove diseaseb. Heating milk to remove harmful bacteriac. Canning foods to keep them fresh and safe to eatd. Wrapping food in vacuum-sealed plastic to preserve it