French cuisine Study guides, Class notes & Summaries

Prostart 1 Final Exam Questions and Answers (SCORED A)Prostart 1 Final Exam Questions and Answers (SCORED A)Prostart 1 Final Exam Questions and Answers (SCORED A)Prostart 1 Final Exam Questions and Answers (SCORED A) What is Julia Child known for? - ANSWERPopularizing french cuisine and techniques with American public. What is defined as a service or product provided to hotel guests for their convenience. - ANSWERAmenity

Prostart 1 Final Exam Questions and Answers 100% Verified Prostart 1 Final Exam Questions and Answers 100% Verified Prostart 1 Final Exam Questions and Answers 100% Verified Prostart 1 Final Exam Questions and Answers 100% Verified What is Julia Child known for? - ANSWERPopularizing french cuisine and techniques with American public. What is defined as a service or product provided to hotel guests for their convenience. - ANSWERAmenity Where does a dishwasher work (front or back of the...

Why is popularization of French Cuisine in the US not considered a form of cultural appropriation? - Because French people have not historically been oppressed by the US. What is pulse? - The dry edible seeds of legumes. What us the Ayurveda? - A traditional system of medicine. What is the Ayurveda? - A traditional system of medicine. Avocados are an excellent source of? - Mono-saturated fat Archaeologists found a link between human consumption of meat and? - An increase in the size o...

ProStart I National Test with complete solutions Graded A+ Commercial Segment of Hospitality Industry For Profit businesses Non-commercial Segment of the Hospitality Industry Not for profit. i.e., jails, schools, hospital Epicurean A person with a refined taste for food and wine Culinarian One who has studied and continues to study the art of cooking The first coffee house Oxford England Catherine de Medici Introduced the fork to France Fred Harvey/ Harvey Ho...

How many mother sauces are there? - Answer-5 What is a hot, open faced Italian pie? - Answer-Pizza What is an effective method to denying pests access to an establishment? - Answer-Throw out garbage quickly What is a good stress reduction plan? - Answer-Eating right and getting exercise A cook is making a potato salad for a party of 20, but the recipe serves 8. What is the conversion factor? - Answer-2.5 What is the combination of knowledge, skills,attributes and behaviors a person shows ...

Ile De France correct answers area within a 50 mile radius of Paris Adrennes (France) correct answers area north of paris between Ile de france and the english channel Brittany (France) correct answers peninsula that juts out into the atlantic ocean at the northwest corner of france Perigord (France) correct answers home of foie grass and truffles The climate of france correct answers favorable for the production of wheat, corn, barley, and oats Livestock of France correct answers...

Commercial Segment of Hospitality Industry - ANSWERFor Profit businesses Non-commercial Segment of the Hospitality Industry - ANSWERNot for profit. i.e., jails, schools, hospital Epicurean - ANSWERA person with a refined taste for food and wine Culinarian - ANSWEROne who has studied and continues to study the art of cooking The first coffee house - ANSWEROxford England Catherine de Medici - ANSWERIntroduced the fork to France Fred Harvey/ Harvey House - ANSWEROne of the earlies...

WSC Questions and Answers Rated A+ Ancient fast food shops, Greek origin is hot shops/things thermapolium a ___________________________ is a museum which recreates historical settings to simulate a past time period. Living History Museum The _________________________ helped scholars understand hieroglyphs and was discovered in 1799 by French soldiers. Rosetta Stone ______________________________, discovered in 1947 in the Qumran Caves, contain some of the earliest known copies of ...

the person in charge of the kitchen - ANSWER chef The person responsible for preparing cold foods and cold hors d'oeuvres - ANSWER Garde manger French term for a new style of cooking - ANSWER Nouvelle cuisine The chef who is known as the father of 20th century cookimg - ANSWER George-Auguste Escoffier The person responsible for preparing vegetables, starches, soups, and eggs - ANSWER Entremetier The person responsible for preparing sauces, sautéed foods and stews - ANSWER Saucie...

Nouvelle cuisine is the French name for the type of classical cooking developed by Escoffier.False An executive chef is responsible for __________.menu planning costing and purchasing work schedule planning Correct- all of these A professional food-service worker possesses ____________.staying power and a positive attitude toward the job eagerness to learn and the ability to work with people experience, dedication to quality, and a good understanding of the basics Correct- all ...