Show:
chapter 1
history of hospitality
chefs
safety
this and that
100
what are the two segments of the foodservice industry?
What is commerical and noncommerical
100
refers to a person with refine taste for food and wine.
What is Epicurean
100
Defined the art of grand cuisine
What is marie antoine careme
100
a disease transmitted to people by food.
What is foosborne illness.
100
are the leading cause of foodborne illness.
What is viruses
200
schools, universities, military bases health care, business and industries, clubs are what kind of segment?
What is noncommerical
200
who wrote one of the earliest known cook books
What is Marcus Apicius
200
Established rules of conduct and dress for his chefs.
What is georges august Escoffier
200
when two or more people get the same illness after eating the same food.
What is foodborne illness out break.
200
food that can be eaten without further preparation
What is Ready to eat food
300
travel for recreational, leisure, or business purposes.
What is tourism.
300
during the Renaissance period who make utensils from pewter, iron, brass?
What is Artisans
300
responsible for popularizing french cuisine and techniques.
What is julia child
300
is something with the potential to cause harm.
What is hazard.
300
can cause illness, but mostly commonly they are for spoiling food.
What is fungi
400
refers to the service that people use and receive when they are away from home .
What is hospitality
400
who interduce the french to the fork?
What is catherine de medici
400
A certified master chef who served as the president of the culinary institute.
What is Ferdinand metz.
400
The microorganism that cause illness, from your body to food.
What is pathogen
400
can spoil food quickly.
What is yeast
500
who introduce coffee to the Europeans
What is africa
500
The first coffe house , or cafe opened in _________ in ______________
What is 1650 in oxford England.
500
provided dishes that used only seasonal , local products at the height of freshness.
What is alice waters.
500
transfers pathogens from one surface or food to another.
What is cross contamination.
500
is the body's negative reaction to a food protein
What is allergy