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
1
, 7. Escoffier simplified the “general confusion” of the old menus by calling for
a) only one or two dishes per course.
b) dishes to follow one another harmoniously.
c) dishes to delight the taste with their delicacy and simplicity.
d) all of these
8. Changes in the food industry during the twentieth 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
d) all of these
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
d) all of these
10. Nouvelle cuisine __________.
a) depends on flour to thicken sauces
b) was a return to the traditional practices of Carême
c) places its emphasis on simpler, more natural flavors and preparations
d) depends on flour to thicken sauces and places its emphasis on simpler, more natural
flavors and preparations
11. You are reading the table of contents of a book titled 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
d) all of these
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 __________ 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
2
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
1
, 7. Escoffier simplified the “general confusion” of the old menus by calling for
a) only one or two dishes per course.
b) dishes to follow one another harmoniously.
c) dishes to delight the taste with their delicacy and simplicity.
d) all of these
8. Changes in the food industry during the twentieth 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
d) all of these
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
d) all of these
10. Nouvelle cuisine __________.
a) depends on flour to thicken sauces
b) was a return to the traditional practices of Carême
c) places its emphasis on simpler, more natural flavors and preparations
d) depends on flour to thicken sauces and places its emphasis on simpler, more natural
flavors and preparations
11. You are reading the table of contents of a book titled 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
d) all of these
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 __________ 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
2
