Chapter 1 - The Food Service Industry
Presentation
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Hospitality and Catering
•
University
•
Practice Problem
•
Hard
Chef Farage
FREE Resource
25 Slides • 26 Questions
1
2
3
Multiple Choice
Which of the following is NOT mentioned as a reason for the growing opportunities in the food-service industry?
Interest in food and cuisine is soaring.
The industry has many openings for talented creative people.
New restaurants are opening and there is new interest in dining.
Technology advancements in kitchen equipment.
4
Open Ended
What are some reasons why starting a career in the food-service industry is considered exciting today?
5
6
Multiple Choice
Which of the following is NOT mentioned as a reason why the food-service industry is attractive as a career?
High levels of job satisfaction
Immediate feedback on your work
Low levels of pressure and stress
Financial gain
7
8
Open Ended
Explain how the actions of Monsieur Boulanger contributed to the development of the modern food-service industry.
9
10
Fill in the Blanks
Before the French Revolution, food service was controlled by
11
12
Multiple Select
Which of the following were contributions of Chef Marie-Antoine Carême to the culinary world?
Developed grand cuisine
Wrote the first systematic account of cooking principles
Introduced the brigade system
Brought cooking of the Middle Ages into the modern era
13
14
15
Fill in the Blanks
The system created by Escoffier to streamline kitchen operations is called the
16
Open Ended
How did Chef Georges-Auguste Escoffier influence the organization and preparation of dishes in the twentieth century?
17
18
Multiple Choice
Which chef is normally second in command and controls production and staff supervision in a kitchen?
Sous chef
Executive chef
Chef de cuisine
Grillardin
19
20
Fill in the Blanks
Match the following station chefs to their responsibilities: Saucier, Poissonnier, Rôtisseur, Grillardin.
Type answer...
21
22
Open Ended
How has the development of new equipment impacted food preparation in modern kitchens?
23
24
Multiple Select
Select all the advancements that have increased the availability of food products worldwide.
Modern refrigeration
Rapid transportation
Traditional farming
Freeze-drying
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26
Fill in the Blanks
Techniques of food production are changing rapidly. It is now possible to do some preparation and processing
27
28
Open Ended
Why is nutrition and sanitation considered an important aspect of a cook’s training today?
29
30
Multiple Choice
Which two opposing forces have shaped the history of cooking in the twentieth and twenty-first centuries?
The urge to simplify and the urge to invent
The urge to preserve and the urge to industrialize
The urge to globalize and the urge to localize
The urge to commercialize and the urge to privatize
31
32
Open Ended
Explain how Fernand Point influenced modern cooking and the development of nouvelle cuisine.
33
34
Multiple Select
Which of the following are key characteristics of nouvelle cuisine?
Emphasis on artful plating presentations
Permanent place in classical tradition
Use of excessive ornamentation
Solid grounding in basics
35
36
Fill in the Blanks
A prominent movement dedicated to improving food quality is called
37
38
Open Ended
Describe how international influences have impacted cooking in the twentieth and twenty-first centuries.
39
40
Fill in the Blanks
The practice of cooking
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42
Multiple Choice
Which of the following is NOT a factor that influences the organization of a kitchen?
The menu
Type of establishment
The weather
The size of the operation
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44
Open Ended
Explain how the size of an establishment affects the organization of its kitchen staff.
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46
Multiple Select
Which of the following are categories of skill levels in the modern kitchen?
Supervisory
Skilled and technical
Entry level
Management
47
48
Fill in the Blanks
Many new graduates from culinary schools begin their careers at the
49
50
Open Ended
List and briefly describe three qualities that a professional in the modern kitchen should possess.
51
Multiple Choice
Which of the following is NOT mentioned as a reason for the growth of the food-service industry?
Interest in food and cuisine is soaring
The industry has many openings for talented creative people
New restaurants are opening
Technology advancements in food delivery
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