TB 01

Chapter 1 Sample Test Questions
Multiple Choice
1. The chef Carême is famous for:

(a) the development of the classical brigade system that is still in use in many of today's kitchens.
(b) refining and organizing cooking techniques, recipes, and menus, and thus bringing cooking out
of the middle ages and into the modern period.
(c) the introduction of food preservation techniques, such as freezing, that caused revolutionary
changes in food service and in eating habits.
(d) none of the above.
2. Which of the following cooks may handle meat products as part of their duties?
(a) roast cook.
(b) pantry cook.
(c) sauce cook.
(d) all of the above.
3. The sauce chef prepares which of the following as part of his or her duties?
(a) broiled meats.
(b) roasted meats.
(c) sautéed meats.
(d) none of the above.
4. In the late 1700’s, new developments in food service received a great stimulus __________.
(a) at the time of the French Revolution
(b) because many chefs found themselves without jobs
(c) when chefs began opening restaurants in and around Paris to support themselves
(d) all of the above
5. Carême’s books contain the first systematic account of __________.

(a) recipes
(b) menu making
(c) cooking principles
6. The invention of this piece of kitchen equipment in the 18 th century changed the organization of the
kitchen.
(a) refrigerator
(b) mixer
(c) stove
(d) none of the above
7. Escoffier simplified the “general confusion” of the old menus by calling for
(a) only one or two dishes per course.
(b) ensuring that dishes follow one another harmoniously.
(c) dishes to delight the taste with their delicacy and simplicity.
8. Changes in the food industry during the 20th century have been due to __________.
(a) the development of new equipment
(b) increased sanitary and nutritional awareness
(c) the development and availability of new food products
9. If Carême and Escoffier were alive today, they would discover that _________.
(a) many foods that were rare or expensive in their time are now affordable
(b) sanitation and nutrition have become important parts of a chef's training
(c) cooks have access to many convenience products
10. Nouvelle cuisine __________.

(a) depends on flour to thicken sauces
(b) was a return to the traditional practices of Carême
(c) place its emphasis on simpler, more natural flavors and preparations
(d) both a and c
11. You are reading the table of contents of a book entitled Principles of Kitchen Organization. Which
of the following chapter titles are you likely to see?
(a) How to Increase Task Efficiency
(b) The Assignment and Allocation of Tasks
(c) How to Communicate Responsibilities Clearly
12. The way a kitchen is organized would depend least on which of the following factors?
(a) the menu
(b) the size of the operation
(c) the type of customers served
(d) the physical facilities of the kitchen
13. The __________ is works as assistant to the chef and is directly in charge of production and the
minute-by-minute supervision of the staff when the chef is not at hand.
(a) tournant
(b) sous chef
(c) entremetier
(d) garde manger
14. An executive chef is responsible for __________.

(a) menu planning
(b) costing and purchasing
(c) work schedule planning
15. Which of the following combinations is correct?

(a) entremetier — fish
(b) grillardin — sauces
(c) poissonier — vegetables
(d) garde manger — cold foods
16. If you were hired as a working chef, you would __________.

(a) be in charge of the kitchen
(b) handle one of the production stations
(c) work in a kitchen that has an executive chef
(d) both a and b
17. A chef is someone who __________.

(a) wears a white chef's hat
(b) likes to cook for guests in his/her home
(c) is in charge of a kitchen or a part of a kitchen
(d) has read and understood the information in this book
18. An executive chef must have __________ knowledge and skills.

(a) supervisory
(b) management
(c) food production
19. A professional food service worker possesses ____________.

(a) staying power and a positive attitude toward the job
(b) eagerness to learn and the ability to work with people
(c) experience, dedication to quality, and a good understanding of the basics
20. When commercial kitchens first started using stoves, they were divided into three departments:
(a) the stove, the oven, and the deep-fryer.
(b) the stove, the oven, and the rotisserie.
(c) the stove, the rotisserie, and the pantry.
(d) the stove, the pantry, and the grill.
21. The first restaurant was started

(a) in France in the 18th century, selling soups called “restoratives.”
(b) in England by a man named Boulanger, who cooked meat dishes to order rather than in large
batches.
(c) by a French chef named Taillevent.
(d) by Italian cooks brought to France by Caterina de Medici.
22. The style of professional cooking that developed after Carême is called “international” because
(a) chefs from around the world, after an international meeting in 1830, voted to adopt the basic
principles put forth by Carême.
(b) improved transportation systems brought new ingredients from around the world.
(c) the same basic cooking principles were used internationally in commercial kitchens.
23. Escoffier’s books, including Le Guide Culinaire, are ______________.

a) still widely used today
b) important reference works for professional chefs
c) a simple system of recipes based on main ingredient and cooking method
d) all of the above
24. The new method of kitchen organization adopted early in the 20th century_________________.
a) was Escoffier’s achievement
b) is still in use today, especially in large hotels
c) resulted in a streamlined workplace
d) all of the above
25. A central commissary is ___________________.
a) where large multiunit operations prepare food
b) the streamlined workplace that Escoffier invented
c) has specialized equipment to perform tasks rapidly and efficiently
d) both a & c
26. Chez Panisse in Berkeley, California ____________________.

a) is Larry Forgione’s landmark restaurant
b) was founded by Alice Waters in 1971
c) fostered the North American movement to use the best seasonal, locally frown and organically
raised food products
d) both b & c
27. Fusion cuisine is ___________________________.

a) sometimes a jumbled mess
b) a cooking style that uses ingredients and techniques from more than one regional or international
cuisine
c) bringing new excitement to cooking and restaurant menus in the hands of skilled chefs
d) all of the above
28. Caterina Medici and her Italian cooks are correctly credited with ___________.
a) modernizing French cuisine
b) inspiring many new and important cookbooks to be written
c) bringing more refined manners and elegance to European dining rooms
d) creating the modern menu where everyone at the table eats at the same dishes at the same time
29. The head of a foodservice kitchen must _________________.

a) understand how to organize and motivate people
b) always cook
c) control cost and manage budgets
d) both a & c
In the blanks provided after the food items listed in column 1, write the letter from column 2 which
corresponds to the name of the station of the kitchen brigade responsible for its preparation.
Column 1 Column 2
30. Broiled steak __________________ a) Garde Manger
31. Roast beef __________________ b) Saucier
32. Glazed carrots __________________ c) Grillardin
33. Poached fillets of sole __________________ d) Poissonier
34. Apple pie __________________ e) Entremetier
35. Hollandaise sauce __________________ f) Patissier
36. Salad dressing __________________ g) Rotisseur
True/False
37. The sous chef supervises production in the kitchen.

38. The executive chef of a large hotel often spends more time at a desk than in the production area.
39. One of Escoffier's achievements was the simplification of classical cooking.
40. The position of second cook is an entry-level job.
41. Graduating with high grades from a food production course qualifies you to be a chef.
42. The ability to work with other people is a necessary skill only for supervisory personnel.
43. The following are all factors that must be considered when planning the organization of a kitchen
staff: the types of food served, the size of the establishment, the number of customers served, the
equipment available.
44. Skilled personnel who cook foods to order are in demand in all types of food service operations.
45. Future developments in convenience foods and automated equipment will eventually eliminate the
need for highly skilled cooks.
46. Nouvelle cuisine is the French name for the type of classical cooking developed by Escoffier.
Answers to Test Questions
1. b 11. d 21. a 31. g 41. F

2. d 12. c 22. c 32. e 42. F
3. c 13. b 23. d 33. d 43. T
4. d 14. d 24. d 34. f 44. F
5. d 15. d 25. d 35. b 45. F
6. c 16. d 26. d 36. a 46. F
7. d 17. c 27. d 37. T
8. d 18. d 28. c 38. T
9. d 19. d 29. d 39. T
10. c 20. b 30. c 40. F

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Chapter 1 Sample Test Questions

1. The chef Carême is famous for:

5. Carême’s books contain the first systematic account of __________.

10. Nouvelle cuisine __________.

14. An executive chef is responsible for __________.

15. Which of the following combinations is correct?

16. If you were hired as a working chef, you would __________.

17. A chef is someone who __________.

18. An executive chef must have __________ knowledge and skills.

19. A professional food service worker possesses ____________.

21. The first restaurant was started

23. Escoffier’s books, including Le Guide Culinaire, are ______________.

26. Chez Panisse in Berkeley, California ____________________.

27. Fusion cuisine is ___________________________.

29. The head of a foodservice kitchen must _________________.

37. The sous chef supervises production in the kitchen.

1. b 11. d 21. a 31. g 41. F

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