What is the only part of a recipe that is NOT required?
Header/ Head Note
100
What are the two abbreviations for POUND?
# or lb
100
What is the oldest eating utensil?
Spoon
100
What type of service is the simplest and least expensive type?
American
100
Who was the first person to bring utensils and elegant dining to France?
Catherine de Medici
200
How many teaspoons are in a tablespoon?
3
200
Where is a tang located on a knife?
the Handle
200
What is the most important knife a chef can have in the kitchen?
Chef's knife
200
A rechaud is a comon tool used in what type of service?
French
200
Who introduced the idea of hot food served hot, cold food served cold, to France?
Russian ambassador
300
Who prepared the food for the traveling wealthy people during the middle ages?
Their servants
300
What are the best surfaces to cut on?
Wood/polyethylene
300
Name the 5 parts of a recipe
Head note, title, ingredients, method, yield
300
What is the name of the first and oldest restaurant in Paris?
Tour d'Argent
300
Who were the only people during the middle ages allowed to sell meat to the public?
Caterers
400
What were guests expected to bring with them when dining in other people's homes during the 1700's in Europe?
Their own utensils
400
List 4 requirements or characteristics for the ingredients list of a recipe.
Order of use
Spelled out completely
Accurate measurements
Be consistent with measurements
Put as much "method" in list as possible
Give alternatives
List the garnish
Explain amount to buy
Be generic if possible
Use logical amounts
400
What is the story behind restaurants being named restaurants?
In 1760 a man named Boulanger decided to sell soups and a special dish made from sheep's feet in a white sauce. He advertised fro this product by putting up a sign that read "walk up everybody that has a weak stomach, I'll restore you." The French word for restore is restaurer and these nourishing dishes gradually became associated with the word restorante meaning restorative foods. The establishments that sold these restorative foods became known as restaurants.
400
What is French service known for?
Using a rechaud and gueridon to "finish off" food at the table in front of the customer.
400
What is Russian service known for?
Elaborate banquet feasts, characterized by using platters to serve pre-portioned foods directly to the customer's plate.
500
What type of service involves serving AND removing dishes from the left with the left hand?
American
500
What type of service involves serving dishes from the left with the left hand and removing dishes from the right with the right hand?
French and Russian
500
In Russian and French service, how are beverages served and removed?
Served left with left hand, removed right with right hand.
500
In American service, how are beverages served and removed?
Both served and removed from the right with the right hand.
500
What type of tool would you use to measure 6 ounces of milk?