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CULINARY ART CHAPTER 1 TEST GUIDE QUESTIONS WITH CORRECT ANSWERS
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CULINARY ART CHAPTER 1 TEST GUIDE QUESTIONS WITH CORRECT ANSWERS
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CULINARY ART CHAPTER 1 TESTGUIDE QUESTIONS WITH CORRECT
ANSWERS
What are 2 segments of the food service industry? - Answer-Commercial & non
commercial
What are the 5 types of food service within commercial segments? - Answer-1.
Restaurants
2. Catering & banquets
3. Retail
4. Stadiums
5. Airlines & cruise ships
What are 5 types of food service within NON commercial segments? - Answer-1.
Schools & universities
2. Military
3. Healthcare
4. Business & industry
5. Clubs
Define Travel and Tourism. - Answer-Combo. of all of the services that people need &
will pay for when they are away from home.
Define Hospitality. - Answer-Services people use & receive when they are away from
home.
Define Tourism. - Answer-Travel for recreational, leisure, or business purposes, it has
become a popular global leisure activity.
What are the 6 forms of transportation listed in the book? - Answer-1. Airplanes
2. Trains
3. Charter services
4. Buses
5. Cars
6. Ships
List several key aspects to Hospitality & Foodservice in Greece and Rome. - Answer-No
restaurants, people would go to private clubs, "lesche" which offered food. Phatnai
would cater to travelers, traders, & visiting diplomats. Travelers would bring the
standard fare such as grapes, olives, bread, dried fish, cheese & wines to the clubs.
, Meals would served at home. They desired exotic foods & spices which increased
trade. Spent lavishly on banquets for friends, clients, & people of a lower class standing.
List several key aspects to Hospitality & Foodservice in Middle Ages. - Answer-
Landowners lived in comfort unless attacking or being attacked. Large banquets held
most of the nights. Medieval dinners had LOTS of food.
List several key aspects to Hospitality & Foodservice in Renaissance through French
Revolution. - Answer-Used LOTS of spices into food to show how rich they were.
Created haute cuisine, an elaborate & refined system of food preparation. Created first
coffee house. "Café", opened, airy, & inviting.
List several key aspects to Hospitality & Foodservice in Colonial North America. -
Answer-1634, an inn, "Coles" in Boston offered food & lodging to travelers. Rarely
traveled or dined out. Didn't care much about preparing meals, if travelers were late to
eat there was no food for them.
List several key aspects to Hospitality & Foodservice in Industrial Revolution. - Answer-
Cities became business hubs, dining, & lodging were established. The invention of
railroads in 1825, inns, taverns, & foodservice facilities were located near railway
stations.
List several key aspects to Hospitality & Foodservice in the Gilded Age. - Answer-
Entrepreneurs opened fancy restaurants. Up to 18 courses, which was normal. Lots of
fine restaurants developed cafeterias, assembly line process of serving food, quick &
cheap without need for servers.
List several key aspects to Hospitality & Foodservice in the 20th Century. - Answer-
More people went to work, more people ate out, especially lunch. During the
Depression, hotels & nice restaurants closed. WW2 lodging industry prospered, no new
hotels built. After WW2, quick-service restaurant segments grew quickly. NOW: large
restaurant chains lead way for full service, casual dining chain restaurants.
What are some achievements of Marie-Antoine Careme? - Answer-1. Made many fine
French sauces.
2. Made fancy cuisine.
3. Trained famous chefs.
4. Defined art of grand cuisine.
What are some achievements of Georges August Escoffier? - Answer-1. Refined
Careme's grand cuisine, contemporary classical cuisine.
2. Staff worked quietly & dressed neatly.
3. Developed kitchen brigade system.
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