On sum Chapter 14 stuf
What percentage of restaurant owners started at the entry level position
A: 80%
B: 95%
C: 64%
D: 85%
It was 80%, if you were right make sure to hit that follow button
Wus the type of restaurant that was popularized after the big WII
A. Quick-Service Casual
B. Quick-Casual
C. Quick-Service
D. Casual-Dining
If you said smth on sum C timing you prolly right
Schools are an exam pull of TV or not a TV
You should NOT watch TV in school
Who is the father (what's that?) of cullinary
A Bonnie Blue
B. Auguste Escoffier
C Edward Elric (the Fullmetal alchemist)
D John Culinary
If you answered Bonnie blue...you're WRONG!!!! it was Auguste Escoffier
Wus like the Medium ourly foy for servents that get payed tips
A: $2
B: $16.14
C: $15.70
D: $4.06
It was $16.13 dolla dolla
Why is it that some peeps in France stopped being broke unemployed bums and got a j*b
A. Unemployed people were being executed
B. The US motivated them
C. French revolution left the place in shamples
D. Neapolitan was hungry
c
This role in the professional kitchen brigade, also known as the "second in command," works directly under the head or executive chef and is responsible for daily operations.
What is the Sous chef?
Often called the first celebrity chef, this 19th-century Frenchman elevated pastry to high art and designed elaborate centerpieces called pièces montées.( Hint cake)
Who is Marie-Antoine Carême?
How long do you think it would tak for an entry level position to get their grubby little hands on a pay raise (in months)
prolly like like som 6-7
Back in the times of ancient Greece, people barley dined out, although people did enjoy the concept of dining with others. Private clubs called ____ were created just for this purpose
A. Functions
B. Phatnai
C. Kaliméra
D. Lesche
The correct answer was D, Lesche (not to be confused with Leche)
A hop in tall is a Non TV segment, but it gets food via a...
Contract Feeders
She brought French cooking to American home kitchens via public television, writing her first landmark book in 1961.
Who is Julia Child?
How much money is mad annually a cross all culinary industries in America
A. $783 Billion
B. $787 Billion
C. $782 Billion
D. $785 Billion
It's C (deez) $782 Billion
Where did the term "Restaurant" come from
A. Sum dude wanted to rest and rant
B. a guy called his cafe "Restaurant"
C. a dude called his cafe "Restorante"
D. a dudette called her cafe "Rest and rant"
E. Idk bro French people weird or smth
C (couldn't think of anything funny to put here so please just laugh)
A restaurant is TV or not a TV
it's prolly on sum TV thyming
A titan of French cuisine in the mid-20th century, he was the first chef to earn 3 Michelin stars at his restaurant, La Pyramide, and mentored masters like Paul Bocuse. (Hint think of bull)
Who is Fernand Point?
How many J*bs were prolly avalable in 2025 in the culinary industriy
A: 1.7 Million
B: 1.5 Million
C: 1.4 Million
D: 1.8 Million
It prolly on sum "A" timing fr fr
Who created culinary
A. John Culinary
B. George Escoffier
C. Steven Mazurek
Let's be honest if you got this question wrong....you might need to rethink your life choice. it was B
If TV is your power what are you without it?
Not a TV
Often called the first "celebrity chef," this 19th-century figure wrote The Physiology of Taste and is famous for the quote, "Tell me what you eat, and I will tell you what you are".
Jean Anthelme Brillat-Savarin