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True/False



 This activity contains 10 questions.

Question 1.
Fernand Point is best known for classical cuisine.
   
 
End of Question 1


Question 2.
A growing global market place and a very diverse population have led to nouvelle cuisine.
   
 
End of Question 2


Question 3.
Not all post-secondary culinary programs/schools offer degree programs.
   
 
End of Question 3


Question 4.
Working with other culinary professionals to share ideas is known as networking.
   
 
End of Question 4


Question 5.
The French Revolution had no effect on restaurant proliferation in Europe.
   
 
End of Question 5


Question 6.
Trendy diets have an effect on the way menus are developed.
   
 
End of Question 6


Question 7.
The classical brigade system is of little use in modern hotels.
   
 
End of Question 7


Question 8.
A cook known as the "friturier" is responsible for fish sauces.
   
 
End of Question 8


Question 9.
A confiseur makes petit fours and candy.
   
 
End of Question 9


Question 10.
Becoming a chef today requires continuous re-education and administrative skills.

   
 
End of Question 10





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