Test Bank for ProfessionalCooking, 9th Edition,
Wayne Gisslen
1
, 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 these.
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 these
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 these
4. In the late 1700s, 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 these
5. Carême’s books contain the first systematic account of .
a) recipes
b) menu making
c) cooking principles
d) all of these
6. The invention of this piece of kitchen equipment in the eighteenth century changed the
organization of the kitchen.
a) refrigerator
b) mixer
c) stove
d) none of these
2
Wayne Gisslen
1
, 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 these.
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 these
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 these
4. In the late 1700s, 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 these
5. Carême’s books contain the first systematic account of .
a) recipes
b) menu making
c) cooking principles
d) all of these
6. The invention of this piece of kitchen equipment in the eighteenth century changed the
organization of the kitchen.
a) refrigerator
b) mixer
c) stove
d) none of these
2
