For Expert help and assignment handling,
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Hft 3806- Quiz 1 Questions and Answers (100%
Correct Answers) Already Graded A+
Then and now: food and beverage industry Ans: Then: guilds monopolize
food, chefs are domestic servants
Now: we have food network, celebrity chefs and f&b is trending
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Boulanger Ans: •Credited with opening 1st restaurant
•"restoratives"
Guru01 - Stuvia
- usually heavy soups and stews
•Originally utilitarian institutions
- you eat what we're serving
•Boulanger introduces choice and variety
- several dishes available and you get to pick which one you want
What was the French Revolution's (1789 - 1799) impact on food and
beverage Ans: -The monopolization of f&b was abolished
-middle class belongs to form/grow
-chefs previously employed by nobility now have the option to work
elsewhere and open their own restaurant
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-supply and demand started occurring
Marie-Antoine Careme: Ans: •"The Cook of Kings and the King of Cooks"
•Grande cuisine
- large portions, elaborate preparations, heavy on meat and game (AKA
haute cuisine)
© 2026 Assignment Expert
•His goals: lightness, grace, order
•Attention to the flow of a meal, flair, style, wild presentations
Guru01 - Stuvia
•Systemize recipes and the profession of cooking (order)
•Author, designer, chef
•Recipe books
- thousands of recipes down on paper with careful instructions for the first
time
This chef is credited with opening 1st restaurant Ans: Boulanger
This chef introduced choice and variety: Ans: Boulanger
What are restoratives and who introduced them? Ans: -Usually heavy
soups and stews
-Boulanger
, For Expert help and assignment handling,
3
What chef was known for wild preparations, style and flair? Ans: Marie-
Antoine Careme
What chef introduced the systemization of recipes and cooking as a
profession? Ans: Marie-Antoine Careme
T or F? Grande cuisine gave way to classical cuisine Ans: True
Main name to know in classical cuisine? Ans: Augustus Escoffier
© 2026 Assignment Expert
What chef brought fine cooking to the 20th century and organized the
kitchen? Ans: Augustus Escoffier
Guru01 - Stuvia
The Kitchen Brigade System Ans: Head chef
Sous chef
Saucier, rotissieur, friturier, grillardin
Garde manger, charcutier, poissonier Entremetier, potager
Patissier
Commis chefs
Chef de partie
What form of cuisine gave way to nouvelle cuisine? Ans: Classical
What chef was a key developer of nouvelle cuisine? Ans: Fernand Point
1
Hft 3806- Quiz 1 Questions and Answers (100%
Correct Answers) Already Graded A+
Then and now: food and beverage industry Ans: Then: guilds monopolize
food, chefs are domestic servants
Now: we have food network, celebrity chefs and f&b is trending
© 2026 Assignment Expert
Boulanger Ans: •Credited with opening 1st restaurant
•"restoratives"
Guru01 - Stuvia
- usually heavy soups and stews
•Originally utilitarian institutions
- you eat what we're serving
•Boulanger introduces choice and variety
- several dishes available and you get to pick which one you want
What was the French Revolution's (1789 - 1799) impact on food and
beverage Ans: -The monopolization of f&b was abolished
-middle class belongs to form/grow
-chefs previously employed by nobility now have the option to work
elsewhere and open their own restaurant
,For Expert help and assignment handling,
2
-supply and demand started occurring
Marie-Antoine Careme: Ans: •"The Cook of Kings and the King of Cooks"
•Grande cuisine
- large portions, elaborate preparations, heavy on meat and game (AKA
haute cuisine)
© 2026 Assignment Expert
•His goals: lightness, grace, order
•Attention to the flow of a meal, flair, style, wild presentations
Guru01 - Stuvia
•Systemize recipes and the profession of cooking (order)
•Author, designer, chef
•Recipe books
- thousands of recipes down on paper with careful instructions for the first
time
This chef is credited with opening 1st restaurant Ans: Boulanger
This chef introduced choice and variety: Ans: Boulanger
What are restoratives and who introduced them? Ans: -Usually heavy
soups and stews
-Boulanger
, For Expert help and assignment handling,
3
What chef was known for wild preparations, style and flair? Ans: Marie-
Antoine Careme
What chef introduced the systemization of recipes and cooking as a
profession? Ans: Marie-Antoine Careme
T or F? Grande cuisine gave way to classical cuisine Ans: True
Main name to know in classical cuisine? Ans: Augustus Escoffier
© 2026 Assignment Expert
What chef brought fine cooking to the 20th century and organized the
kitchen? Ans: Augustus Escoffier
Guru01 - Stuvia
The Kitchen Brigade System Ans: Head chef
Sous chef
Saucier, rotissieur, friturier, grillardin
Garde manger, charcutier, poissonier Entremetier, potager
Patissier
Commis chefs
Chef de partie
What form of cuisine gave way to nouvelle cuisine? Ans: Classical
What chef was a key developer of nouvelle cuisine? Ans: Fernand Point
