,TESTBANK FOR On Cooking A Textbook of Culinary
Fundamentals, 7th edition Sarah R. Labensky
Notes
1- The file is chapter after chapter.
2- We have shown you few pages sample.
3- The file contains all Appendix and Excel sheet
if it exists.
4- We have all what you need, we make update
at every time. There are many new editions
waiting you.
5- If you think you purchased the wrong file You
can contact us at every time, we can replace it
with true one.
Our email:
, Test Bank
On Cooking: A Textbook
of Culinary Fundamentals
Seventh Edition
Sarah R. Labensky
Alan M. Hause
Priscilla A. Martel
,This work is protected by United States copyright laws and is provided solely for the
use of instructors in teaching their courses and assessing student learning.
Dissemination or sale of any part of this work (including on the World Wide Web) will
destroy the integrity of the work and is not permitted. The work and materials from it
should never be made available to students except by instructors using the
accompanying text in their classes. All recipients of this work are expected to abide
by these restrictions and to honor the intended pedagogical purposes and the needs
of other instructors who rely on these materials.
Product Manager: Derril Trakalo
Content Producer: Shruti Joshi
Copyright © 2025, 2019, 2015 by Pearson Education, Inc. or its affiliates. All Rights Reserved.
Manufactured in the United States of America. This publication is protected by copyright, and
permission should be obtained from the publisher prior to any prohibited reproduction, storage in a
retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying,
recording, or otherwise. For information regarding permissions, request forms, and the appropriate
contacts within the Pearson Education Global Rights and Permissions department, please visit
www.pearsoned.com/permissions/.
PEARSON, ALWAYS LEARNING, and MyLab Culinary are exclusive trademarks owned by
Pearson Education, Inc. or its affiliates in the U.S. and/or other countries.
Unless otherwise indicated herein, any third-party trademarks, logos, or icons that may appear in this
work are the property of their respective owners, and any references to third-party trademarks, logos,
icons, or other trade dress are for demonstrative or descriptive purposes only. Such references are not
intended to imply any sponsorship, endorsement, authorization, or promotion of Pearson’s products
by the owners of such marks, or any relationship between the owner and Pearson Education, Inc., or
its affiliates, authors, licensees, or distributors.
2
Copyright © 2024 Pearson Education, Inc.
,On Cooking, 7e (Labensky)
Chapter 1 Professionalism
1) What characterized the 19th-century dining style created by Carême called grande cuisine?
A) simplified sauces and garnishes
B) elegant home cooking
C) intricately prepared and garnished courses
D) light, naturally flavored foods
Answer: C
Page Ref: 3
Section: The Early 19th Century - Carême and Grande Cuisine
2) What 20th-century food movement emphasized naturally flavored and simply prepared foods?
A) grande cuisine
B) nouvelle cuisine
C) classic cuisine
D) regional cuisine
Answer: B
Page Ref: 5
Section: The Mid-20th Century - Point and Nouvelle Cuisine
3) Which great 20th-century chef is credited with modernizing French cuisine?
A) Auguste Escoffier
B) Fernand Point
C) Roger Vergé
D) Antoine Beauvilliers
Answer: A
Page Ref: 4
Section: The Late 19th Century - Escoffier and Cuisine Classique
4) Which of the following technological advances have had a profound effect on modern
cooking?
A) development of clay cooking vessels
B) development of salting foods
C) development of fermentation
D) introduction of the cast iron stove
Answer: D
Page Ref: 8
Section: Culinary Technologies
1
Copyright © 2025 Pearson Education, Inc.
,5) Which of the following is a modern food preservation technique?
A) genetic modification
B) hybridization
C) freeze-drying
D) salting
Answer: C
Page Ref: 8
Section: genetically modified organisms
6) To what does the term brigade refer in a professional kitchen?
A) staff organization
B) an apprenticeship system
C) dining room management
D) kitchen management
Answer: A
Page Ref: 12
Section: Organization of Classic and Modern Kitchens
7) Which of the following contemporary chefs has been called a food futurist with a world-wide
influence on culinary trends?
A) Ferran Adrià
B) Alice Waters
C) Gaston Lenôtre
D) Charles Ranhofer
Answer: A
Page Ref: 7
Section: Modernist Cuisine
8) Which of the following terms refers to the distance food travels to reach a food service
establishment?
A) sustainability
B) food miles
C) biodiversity
D) local production
Answer: B
Page Ref: 10
Section: Sustainability
9) In a classic kitchen brigade, the cook who works in the fish station is called a:
A) pâtissier
B) poissonier
C) rotisseur
D) commis
Answer: B
Page Ref: 12
Section: Positions in a Kitchen Brigade
2
Copyright © 2025 Pearson Education, Inc.
,10) In a classic kitchen brigade, in English the tournant is called:
A) swing cook
B) assistant
C) apprentice
D) expediter
Answer: A
Page Ref: 12
Section: Positions in a Kitchen Brigade
11) A saucier is responsible for preparing:
A) sauces
B) soups
C) soups and sauces
D) sauces, soups and salad dressings
Answer: A
Page Ref: 12
Section: Positions in a Kitchen Brigade
12) Recycling food scraps and organic matter may be accomplished by:
A) professional training
B) composting
C) cross training
D) locavore movement
Answer: B
Page Ref: 10
Section: Sustainability
13) What is a plant or animal in which segments of their DNA have been engineered in a
laboratory to change inheritable characteristics?
A) microorganism
B) hybridization
C) genetically modified organism
D) animal husbandry
Answer: C
Page Ref: 8
Section: genetically modified organisms
14) What term is used to describe a contemporary culinary movement that explores the chemistry
and physics of food?
A) molecular gastronomy
B) guide culinaire
C) toque blanche
D) stage
Answer: A
Page Ref: 7
Section: Modernist Cuisine
3
Copyright © 2025 Pearson Education, Inc.
,15) The first internationally renowned restaurant in the United States was:
A) Savoy Hotel
B) Ranhofer's
C) Grande Taverne
D) Delmonico's
Answer: D
Page Ref: 4
Section: The Late 19th Century - Escoffier and Cuisine Classique
16) Which historic movement freed chefs from private kitchens and played a major role in the
development of the restaurant industry?
A) American Culinary Revolution
B) French Revolution
C) Industrial Revolution
D) Civil War
Answer: B
Page Ref: 3
Section: The 18th Century — The First Restaurants
17) Foods sourced from growers and suppliers committed to paying living wages, using
sustainable farming practices and banning child labor may be labeled:
A) organic
B) fairtrade
C) natural
D) locally sourced
Answer: B
Page Ref: 10
Section: Sustainability
18) In a professional kitchen, who is responsible for coordinating the kitchen staff and its
activities?
A) chef
B) executive chef
C) executive sous chef
D) restaurant manager
Answer: B
Page Ref: 12
Section: Organization of Classic and Modern Kitchens
4
Copyright © 2025 Pearson Education, Inc.
,19) Who is responsible for training, overseeing and organizing the staff and its activities in the
dining room of a restaurant?
A) chef
B) executive chef
C) headwaiter
D) dining room manager (maître d'hôtel or maître d')
Answer: D
Page Ref: 13
Section: The Dining Room Brigade
20) The blending or use of ingredients and/or preparation methods from various international,
regional or national cuisines in the same dish is also called:
A) fusion cuisine
B) molecular gastronomy
C) street food
D) global cuisine
Answer: A
Page Ref: 5
Section: The Late 20th and Early 21st Centuries — An American Culinary Revolution
21) What is the term used to describe fresh cooked or ready-to-eat foods sold from a vendor in a
public market?
A) locavore food
B) regional cuisine
C) street food
D) farm market food
Answer: C
Page Ref: 7
Section: street food
22) Under what circumstances may a chef or baker be called Mater Chef or Master Baker?
Answer: Answers will vary. These titles recognize the highest level of achievement; only
highly skilled and experienced professionals who have demonstrated their expertise and
knowledge in written and practical exams are entitled to use them.
Page Ref: 12
Section: Organization of Classic and Modern Kitchens
23) Discuss two of the most pressing concerns that the American public has about the food
service industry? Describe how a chef can address such concerns.
Answer: Answers will vary but should include some of the following points:
• Nutrition and special diets
• Food safety and sources of food such as locally grown
• Chefs must become knowledgeable in order to identify, produce and prepare a wide variety
of foods.
• Chefs must possess a wide body of knowledge obtained through schools and experience.
Page Ref: 8-9
Section: Consumer Concerns
5
Copyright © 2025 Pearson Education, Inc.
, 24) Suppose you are embarking on a culinary career with a goal of entering the field of fast
casual dining. Make a case for working in a restaurant group to build your skills. In your
discussion, point out the things you will learn working for an establishment that is part of an
independent hospitality group.
Answer: Answers will vary, but should include discussion of the following:
• The variety of operations run by restaurant groups allows chefs to explore different cuisines
and styles of service.
• Often privately owned, restaurant group management understands marketing and
entrepreneurship.
• Such companies have wide strengths in the management including human resources,
accounting, purchasing.
Page Ref: 15
Section: Hospitality Groups
25) Describe two types of ethical behavior culinary professionals should follow.
Answer: Answers will vary, but should include some of the following points:
• Conduct yourself with honesty.
• Avoid conflicts of interest, or misuse of monies.
• Do not discriminate against others or engaging in sexual harassment.
• Accurately represent yourself, your work experiences and your education.
• Cooperate with coworkers in a fair, considerate manner.
Page Ref: 14
Section: Professional Ethics
26) Give two examples of how New American Cuisine has influenced contemporary chefs.
Answer: Answers will vary, but should include some of the following points:
New American Cuisine helped encourage chefs to:
• Prepare simple foods using fresh, seasonal ingredients.
• Source locally grown or produced food products.
Page Ref: 5
Section: The Late 20th and Early 21st Centuries — An American Culinary Revolution
27) What is the culinary philosophy behind nouvelle cuisine?
Answer:
• the rejection of grande cuisine's rich and complicated dishes
• an emphasis on cooking fresh, high-quality ingredients in a simple and direct manner
Page Ref: 5
Section: The Mid-20th Century - Point and Nouvelle Cuisine
28) What is the farm-to-table movement in the United States?
Answer: Answers will vary but should reflect the following statement: The awareness of the
source of ingredients with an emphasis on serving locally grown and minimally processed foods
in season.
Page Ref: 7
Section: Global Foods Local Ingredients
6
Copyright © 2025 Pearson Education, Inc.
Fundamentals, 7th edition Sarah R. Labensky
Notes
1- The file is chapter after chapter.
2- We have shown you few pages sample.
3- The file contains all Appendix and Excel sheet
if it exists.
4- We have all what you need, we make update
at every time. There are many new editions
waiting you.
5- If you think you purchased the wrong file You
can contact us at every time, we can replace it
with true one.
Our email:
, Test Bank
On Cooking: A Textbook
of Culinary Fundamentals
Seventh Edition
Sarah R. Labensky
Alan M. Hause
Priscilla A. Martel
,This work is protected by United States copyright laws and is provided solely for the
use of instructors in teaching their courses and assessing student learning.
Dissemination or sale of any part of this work (including on the World Wide Web) will
destroy the integrity of the work and is not permitted. The work and materials from it
should never be made available to students except by instructors using the
accompanying text in their classes. All recipients of this work are expected to abide
by these restrictions and to honor the intended pedagogical purposes and the needs
of other instructors who rely on these materials.
Product Manager: Derril Trakalo
Content Producer: Shruti Joshi
Copyright © 2025, 2019, 2015 by Pearson Education, Inc. or its affiliates. All Rights Reserved.
Manufactured in the United States of America. This publication is protected by copyright, and
permission should be obtained from the publisher prior to any prohibited reproduction, storage in a
retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying,
recording, or otherwise. For information regarding permissions, request forms, and the appropriate
contacts within the Pearson Education Global Rights and Permissions department, please visit
www.pearsoned.com/permissions/.
PEARSON, ALWAYS LEARNING, and MyLab Culinary are exclusive trademarks owned by
Pearson Education, Inc. or its affiliates in the U.S. and/or other countries.
Unless otherwise indicated herein, any third-party trademarks, logos, or icons that may appear in this
work are the property of their respective owners, and any references to third-party trademarks, logos,
icons, or other trade dress are for demonstrative or descriptive purposes only. Such references are not
intended to imply any sponsorship, endorsement, authorization, or promotion of Pearson’s products
by the owners of such marks, or any relationship between the owner and Pearson Education, Inc., or
its affiliates, authors, licensees, or distributors.
2
Copyright © 2024 Pearson Education, Inc.
,On Cooking, 7e (Labensky)
Chapter 1 Professionalism
1) What characterized the 19th-century dining style created by Carême called grande cuisine?
A) simplified sauces and garnishes
B) elegant home cooking
C) intricately prepared and garnished courses
D) light, naturally flavored foods
Answer: C
Page Ref: 3
Section: The Early 19th Century - Carême and Grande Cuisine
2) What 20th-century food movement emphasized naturally flavored and simply prepared foods?
A) grande cuisine
B) nouvelle cuisine
C) classic cuisine
D) regional cuisine
Answer: B
Page Ref: 5
Section: The Mid-20th Century - Point and Nouvelle Cuisine
3) Which great 20th-century chef is credited with modernizing French cuisine?
A) Auguste Escoffier
B) Fernand Point
C) Roger Vergé
D) Antoine Beauvilliers
Answer: A
Page Ref: 4
Section: The Late 19th Century - Escoffier and Cuisine Classique
4) Which of the following technological advances have had a profound effect on modern
cooking?
A) development of clay cooking vessels
B) development of salting foods
C) development of fermentation
D) introduction of the cast iron stove
Answer: D
Page Ref: 8
Section: Culinary Technologies
1
Copyright © 2025 Pearson Education, Inc.
,5) Which of the following is a modern food preservation technique?
A) genetic modification
B) hybridization
C) freeze-drying
D) salting
Answer: C
Page Ref: 8
Section: genetically modified organisms
6) To what does the term brigade refer in a professional kitchen?
A) staff organization
B) an apprenticeship system
C) dining room management
D) kitchen management
Answer: A
Page Ref: 12
Section: Organization of Classic and Modern Kitchens
7) Which of the following contemporary chefs has been called a food futurist with a world-wide
influence on culinary trends?
A) Ferran Adrià
B) Alice Waters
C) Gaston Lenôtre
D) Charles Ranhofer
Answer: A
Page Ref: 7
Section: Modernist Cuisine
8) Which of the following terms refers to the distance food travels to reach a food service
establishment?
A) sustainability
B) food miles
C) biodiversity
D) local production
Answer: B
Page Ref: 10
Section: Sustainability
9) In a classic kitchen brigade, the cook who works in the fish station is called a:
A) pâtissier
B) poissonier
C) rotisseur
D) commis
Answer: B
Page Ref: 12
Section: Positions in a Kitchen Brigade
2
Copyright © 2025 Pearson Education, Inc.
,10) In a classic kitchen brigade, in English the tournant is called:
A) swing cook
B) assistant
C) apprentice
D) expediter
Answer: A
Page Ref: 12
Section: Positions in a Kitchen Brigade
11) A saucier is responsible for preparing:
A) sauces
B) soups
C) soups and sauces
D) sauces, soups and salad dressings
Answer: A
Page Ref: 12
Section: Positions in a Kitchen Brigade
12) Recycling food scraps and organic matter may be accomplished by:
A) professional training
B) composting
C) cross training
D) locavore movement
Answer: B
Page Ref: 10
Section: Sustainability
13) What is a plant or animal in which segments of their DNA have been engineered in a
laboratory to change inheritable characteristics?
A) microorganism
B) hybridization
C) genetically modified organism
D) animal husbandry
Answer: C
Page Ref: 8
Section: genetically modified organisms
14) What term is used to describe a contemporary culinary movement that explores the chemistry
and physics of food?
A) molecular gastronomy
B) guide culinaire
C) toque blanche
D) stage
Answer: A
Page Ref: 7
Section: Modernist Cuisine
3
Copyright © 2025 Pearson Education, Inc.
,15) The first internationally renowned restaurant in the United States was:
A) Savoy Hotel
B) Ranhofer's
C) Grande Taverne
D) Delmonico's
Answer: D
Page Ref: 4
Section: The Late 19th Century - Escoffier and Cuisine Classique
16) Which historic movement freed chefs from private kitchens and played a major role in the
development of the restaurant industry?
A) American Culinary Revolution
B) French Revolution
C) Industrial Revolution
D) Civil War
Answer: B
Page Ref: 3
Section: The 18th Century — The First Restaurants
17) Foods sourced from growers and suppliers committed to paying living wages, using
sustainable farming practices and banning child labor may be labeled:
A) organic
B) fairtrade
C) natural
D) locally sourced
Answer: B
Page Ref: 10
Section: Sustainability
18) In a professional kitchen, who is responsible for coordinating the kitchen staff and its
activities?
A) chef
B) executive chef
C) executive sous chef
D) restaurant manager
Answer: B
Page Ref: 12
Section: Organization of Classic and Modern Kitchens
4
Copyright © 2025 Pearson Education, Inc.
,19) Who is responsible for training, overseeing and organizing the staff and its activities in the
dining room of a restaurant?
A) chef
B) executive chef
C) headwaiter
D) dining room manager (maître d'hôtel or maître d')
Answer: D
Page Ref: 13
Section: The Dining Room Brigade
20) The blending or use of ingredients and/or preparation methods from various international,
regional or national cuisines in the same dish is also called:
A) fusion cuisine
B) molecular gastronomy
C) street food
D) global cuisine
Answer: A
Page Ref: 5
Section: The Late 20th and Early 21st Centuries — An American Culinary Revolution
21) What is the term used to describe fresh cooked or ready-to-eat foods sold from a vendor in a
public market?
A) locavore food
B) regional cuisine
C) street food
D) farm market food
Answer: C
Page Ref: 7
Section: street food
22) Under what circumstances may a chef or baker be called Mater Chef or Master Baker?
Answer: Answers will vary. These titles recognize the highest level of achievement; only
highly skilled and experienced professionals who have demonstrated their expertise and
knowledge in written and practical exams are entitled to use them.
Page Ref: 12
Section: Organization of Classic and Modern Kitchens
23) Discuss two of the most pressing concerns that the American public has about the food
service industry? Describe how a chef can address such concerns.
Answer: Answers will vary but should include some of the following points:
• Nutrition and special diets
• Food safety and sources of food such as locally grown
• Chefs must become knowledgeable in order to identify, produce and prepare a wide variety
of foods.
• Chefs must possess a wide body of knowledge obtained through schools and experience.
Page Ref: 8-9
Section: Consumer Concerns
5
Copyright © 2025 Pearson Education, Inc.
, 24) Suppose you are embarking on a culinary career with a goal of entering the field of fast
casual dining. Make a case for working in a restaurant group to build your skills. In your
discussion, point out the things you will learn working for an establishment that is part of an
independent hospitality group.
Answer: Answers will vary, but should include discussion of the following:
• The variety of operations run by restaurant groups allows chefs to explore different cuisines
and styles of service.
• Often privately owned, restaurant group management understands marketing and
entrepreneurship.
• Such companies have wide strengths in the management including human resources,
accounting, purchasing.
Page Ref: 15
Section: Hospitality Groups
25) Describe two types of ethical behavior culinary professionals should follow.
Answer: Answers will vary, but should include some of the following points:
• Conduct yourself with honesty.
• Avoid conflicts of interest, or misuse of monies.
• Do not discriminate against others or engaging in sexual harassment.
• Accurately represent yourself, your work experiences and your education.
• Cooperate with coworkers in a fair, considerate manner.
Page Ref: 14
Section: Professional Ethics
26) Give two examples of how New American Cuisine has influenced contemporary chefs.
Answer: Answers will vary, but should include some of the following points:
New American Cuisine helped encourage chefs to:
• Prepare simple foods using fresh, seasonal ingredients.
• Source locally grown or produced food products.
Page Ref: 5
Section: The Late 20th and Early 21st Centuries — An American Culinary Revolution
27) What is the culinary philosophy behind nouvelle cuisine?
Answer:
• the rejection of grande cuisine's rich and complicated dishes
• an emphasis on cooking fresh, high-quality ingredients in a simple and direct manner
Page Ref: 5
Section: The Mid-20th Century - Point and Nouvelle Cuisine
28) What is the farm-to-table movement in the United States?
Answer: Answers will vary but should reflect the following statement: The awareness of the
source of ingredients with an emphasis on serving locally grown and minimally processed foods
in season.
Page Ref: 7
Section: Global Foods Local Ingredients
6
Copyright © 2025 Pearson Education, Inc.
