HFT 3806 FSU Exam 1 Questions and Answers (100% Correct Answers) Already Graded A+

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HFT 3806 FSU Exam 1 Questions and Answers
(100% Correct Answers) Already Graded A+
1 Gallon = _____ Quarts Ans: 4


4 quarts = ________ Pints Ans: 8


8 pints = ________ cups Ans: 16
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16 cups = _______ fl oz Ans: 128
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1 quart = ______ pints Ans: 2


2 pints = ______ cups Ans: 8


8 cups = _____ fl oz Ans: 32


1 pint = _____ cups Ans: 2


2 cups = ______ fl oz Ans: 16


1 cup = _____ fl oz Ans: 8


1 fl oz = _____ teaspoons Ans: 2


1 tablespoon = ______ teaspoons Ans: 3


1 # = ______ oz Ans: 16

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t Ans: Teaspoon


T Ans: Tablespoon


Restaurant Ans: In french, it means "to restore" lost strength


Guilds Ans: Pork butchers, roasters, pastry


Boulanger Ans: Soup Maker
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Marie-Antoine Carame Ans: Founder of grande cuisine, hatelets
(skewers), roux
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Auguste Escoffier Ans: French chef who refined grand cuisine to classic
cuisine (menu), brigade system, "king of chefs and chef of kings"


Fernand Pointe Ans: Refined classical french cuisine, father modern
french cuisine, *La Pyramide*


Preservation Technology Ans: Refridge/freezer, canning, freeze-drying,
vac-sealed, irradiation


Cooking Styles Ans: 1. Haute Cuisine


2. Classical French Cuisine


3. Nouvelle Cuisine


Nouvelle Cuisine Ans: 60s&70s, simple, ligher (cornstarch versus roux),
Paul Bocuse, Roger Verge