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Unit 1

Multiple Choice

Multiple Choice


This activity contains 8 questions.

	A system used in kitchens today that has been in place since the mid-19th century:   brigade system. classical cuisine. assembly line. nouvelle cuisine.

	One of the hottest multicultural trends in today's culinary world is known as   fusion cuisine. haute cuisine. bistro cuisine. nouvelle cuisine.

	To maintain certification, chefs must   keep cooking. minimize bad habits. refresh their knowledge. get a degree.

	Working with other professional chefs to share knowledge and ideas is called   schmoozing. networking. merchandising. spying.

	A book written in the 4th century BCE was titled   Boulanger. Le Guide Culinaire. De re caquinara. Culinaria.

	Professional chefs who had worked before the French Revolution for Monarchy and noblemen   helped proliferate private restaurants or migrated to America. became farmers and learned to make cheese. invented nouvelle cuisine. stopped cooking.

	Antoine Carême, detailed numerous dishes and sauces in a book titled   Grande Cuisine. Haute Cuisine. Culinary Techniques. Classical Cuisine.

	A tradition inspired from Japan's smaller portions and simple but elegant plate presentations, became known as   continental cuisine. brigade system. classical cuisine. nouvelle cuisine.

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