Week 1 Test on The History of the Restaurant and Fathers of Professional Cooking

Here is your first test! If you want to take this test, email your answers to me and I will let you know if you passed! Good Luck!

Week 1 Test: The History of the Restaurant and Fathers of Professional Cooking

1. Escoffier studied a new food preparation technique while he worked as an army chef. What was the technique?

a. Making the world’s first hot dog
b. Preserving and canning food
c. Dehydrating fruits and meats for soldiers in the field
d. Inventing instant coffee for the soldiers

2. Who invented Grande Cuisine?
a. Careme
b. Escoffier
c. Tallyrand
d. Boulanger

3. Boulanger is credited with the organization of sauces by grouping them under four mother sauces.
a. True
b. False

4. Service al la Russe is the practice of
a. Allowing diners to order individual dishes
b. Serving the entire menu to the patron all at once
c. Serving the menu to the patron one dish at a time
d. Providing more than one menu option

5. The initial talent that caused Careme to gain stature as the first celebrity chef was due to:
a. Creating a menu for a year, that did not repeat and included only local seasonal produce
b. Working as Chef de Cuisine in Napoleon Bonaparte’s estate kitchen
c. Making flowers out of radishes
d. Using pastry, marzipan and sugar to replicate famous architectural structures

6. The definition of the word restaurant, circa 1765, was
a. a tavern
b. a guild
c. a restorative soup, stew, broth or consommé
d. a meal of sheep’s feet with cream sauce

7. The Savoy Hotel was established by Escoffier through a partnership with
a. The Prince of Wales
b. Cesar Ritz
c. Kaiser Wilhelm II
d. The Emperor of China

8. Careme is credited with creating what cooking technique
a. Roux
b. Brunoise
c. Glacage
d. Puree

9. What major book about culinary arts was written by Escoffier and is still studied by modern day chefs?
a. Le Cuisiner Parisien
b. Le Guide Culinaire
c. Le Cuisiner Francois
d. Le Viandier

10. Service a la Francaise is the practice of
a. Allowing diners to order individual dishes
b. Serving the entire menu to the patron all at once
c. Serving the menu to the patron one dish at a time
d. Providing more than one menu option

11. When Escoffier created a luncheon and dinner for German Dignitaries on the SS Imperator, Kaiser Wilhelm the II said to him
a. I am the King of Germany, but you are the King of Chefs
b. I am the Emperor of the Ocean, but you are the Emperor of Hotels
c. I am the Captain of the Ship, but you are the Captain of the Restaurant
d. I am the Emperor of Germany, but you are the Emperor of Chefs

12. What are pieces montees?
a. Floral centerpieces for dining rooms
b. Porcelain dishes used to wash fingers after each meal
c. Centerpieces made entirely of food and ornate garnish
d. The station of the pastry chef

13. The restaurant was born out of what time period?
a. During the Franco-Prussian War
b. During the Renaissance
c. During the American Revolution
d. During the French Revolution

14. What were the food monopolies that did the cooking and selling of foods before the first restaurant opened?
a. Societies
b. Stations
c. Chophouses
d. Guilds

15. What is official term for a chef’s hat?
a. Batonnet
b. Crewel
c. Toque
d. Pret-a-Porter

16. Escoffier invented the Peach Melba after which Australian singer?
a. Natalie Melba
b. Melina Bailly
c. Nellie Melba
d. Marie Anne of Melbourne

17. Tallyrand challenged Careme with what task?
a. Impress Napoleon’s guests with pastry work
b. Set up a new system for the kitchen
c. Write a historical reference of culinary techniques for the past 500 years
d. Create a menu that is different every day, for one year, using only seasonal local produce

18. Who invented Classic (aka Classical) Cuisine?
a. Careme
b. Escoffier
c. Tallyrand
d. Boulanger