CULA 101 Introduction to Culinary Arts
Final UPDATED ACTUAL Questions and
CORRECT Answers
Marie-Antoine Carême (1784-1833) - CORRECT ANSWER - First real celebrity chef.
Responsible for bringing cooking out of the Middle Ages and into the modern period.
Emphasized procedure and order. Books contain the first systematic account of cooking
principles, recipes, and menu making.
Georges Auguste Escoffier (1847-1935) - CORRECT ANSWER - Father of 20th century
cookery. Two main contributions: 1) the simplification of classical cuisine and the classical
menu, and 2) the reorganization of the kitchen. Books and recipes are still important reference
works for professional chefs. The system of organization he established is still in use.
Nouvelle Cuisine - CORRECT ANSWER - A modern style of cooking that emphasizes
lightness of sauces and seasonings, shortened cooking times, and new and sometimes startling
combinations of foods.
Sustainable Agriculture - CORRECT ANSWER - Methods of raising healthful food in
ways that are profitable to farms and farming communities and that provide living wages and
benefits to workers while at the same time preserving and enhancing the soil, water, and air.
Fusion Cuisine - CORRECT ANSWER - The use of ingredients and techniques from more
than one regional or international cuisine in a single dish.
Sous Vide - CORRECT ANSWER - French for "under vacuum"; a technique for cooking
vacuum-packed foods at precise temperatures.
Molecular Gastronomy - CORRECT ANSWER - The study of the chemical and physical
processes that occur in cooking and the application of this science to food preparation. In
general, a range of techniques used by avant-garde chefs.
, Chef - CORRECT ANSWER - Person in charge of a kitchen or of a department of a
kitchen.
Executive Chef - CORRECT ANSWER - The manager of a large kitchen or food
production department.
Chef de Cuisine - CORRECT ANSWER - French term meaning "head of the kitchen." The
cook who runs the stove department of the kitchen and to whom the meat chef and pastry chef
report. Also known as the cuisinier.
Sous Chef - CORRECT ANSWER - Cook who supervises food production and who
reports to Chef de Cuisine or Executive Chef.
Station Chef (Chef de Partie) - CORRECT ANSWER - Cook in charge of a particular
department in a kitchen or food production facility.
Saucier - CORRECT ANSWER - Sauce cook; prepares sauces and stews and sautés foods
to order.
Poissonier - CORRECT ANSWER - Fish cook.
Entremetier (awn truh met yay) - CORRECT ANSWER - The cook who prepares
vegetables, starches, soups, and eggs.
Rôtisseur - CORRECT ANSWER - Cook who prepares roasted, braised, and broiled
meats.
Grillardin - CORRECT ANSWER - Broiler cook.
Final UPDATED ACTUAL Questions and
CORRECT Answers
Marie-Antoine Carême (1784-1833) - CORRECT ANSWER - First real celebrity chef.
Responsible for bringing cooking out of the Middle Ages and into the modern period.
Emphasized procedure and order. Books contain the first systematic account of cooking
principles, recipes, and menu making.
Georges Auguste Escoffier (1847-1935) - CORRECT ANSWER - Father of 20th century
cookery. Two main contributions: 1) the simplification of classical cuisine and the classical
menu, and 2) the reorganization of the kitchen. Books and recipes are still important reference
works for professional chefs. The system of organization he established is still in use.
Nouvelle Cuisine - CORRECT ANSWER - A modern style of cooking that emphasizes
lightness of sauces and seasonings, shortened cooking times, and new and sometimes startling
combinations of foods.
Sustainable Agriculture - CORRECT ANSWER - Methods of raising healthful food in
ways that are profitable to farms and farming communities and that provide living wages and
benefits to workers while at the same time preserving and enhancing the soil, water, and air.
Fusion Cuisine - CORRECT ANSWER - The use of ingredients and techniques from more
than one regional or international cuisine in a single dish.
Sous Vide - CORRECT ANSWER - French for "under vacuum"; a technique for cooking
vacuum-packed foods at precise temperatures.
Molecular Gastronomy - CORRECT ANSWER - The study of the chemical and physical
processes that occur in cooking and the application of this science to food preparation. In
general, a range of techniques used by avant-garde chefs.
, Chef - CORRECT ANSWER - Person in charge of a kitchen or of a department of a
kitchen.
Executive Chef - CORRECT ANSWER - The manager of a large kitchen or food
production department.
Chef de Cuisine - CORRECT ANSWER - French term meaning "head of the kitchen." The
cook who runs the stove department of the kitchen and to whom the meat chef and pastry chef
report. Also known as the cuisinier.
Sous Chef - CORRECT ANSWER - Cook who supervises food production and who
reports to Chef de Cuisine or Executive Chef.
Station Chef (Chef de Partie) - CORRECT ANSWER - Cook in charge of a particular
department in a kitchen or food production facility.
Saucier - CORRECT ANSWER - Sauce cook; prepares sauces and stews and sautés foods
to order.
Poissonier - CORRECT ANSWER - Fish cook.
Entremetier (awn truh met yay) - CORRECT ANSWER - The cook who prepares
vegetables, starches, soups, and eggs.
Rôtisseur - CORRECT ANSWER - Cook who prepares roasted, braised, and broiled
meats.
Grillardin - CORRECT ANSWER - Broiler cook.
