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- 1. Multiple ChoiceAn elaborate and time-consuming style of cooking popular in the early 1800'sClassic CuisineEclectic CuisineGrande CuisineHaute Cuisine
- 2. Multiple ChoiceFoods native or traditional to a particular geographic region or ethnic populationindigenous foodsnouvelle cuisinefusion cuisineclassic cuisine
- 3. Multiple ChoiceA style of cuisine highlighting individual ingredients simply prepared and served in small portions on artistic platesClassic cuisineEclectic cusinehaute cuisinenouvelle cuisine
- 4. Multiple ChoiceThe highest level of the culinary arts in which the most challenging dishes are preparedClassic cuisineFusion cuisineGrade cuisineHaute cuisine
- 5. Multiple ChoiceThe merging of two or more ethnic cuisines into one cooking styleGrade CuisineEclectic CuisineFusion CuisineNouvelle Cuisine
- 6. Multiple ChoiceAncient cultures did NOT have major culinary breakthroughs because they had such limited resourcesTrueFalse
- 7. Multiple ChoiceThe typical cuisine of present-day Greece shows little resemblance to the mainstays of the diet of ancient GreeceTrueFalse
- 8. Multiple ChoiceAncient Roman cuisine incorporated spices from Asia and Africa and hams from FranceTrueFalse
- 9. Multiple ChoiceAlthough cooking for the aristocracy changed during the Renaissance, cooking for the masses stayed the sameTrueFalse
- 10. Multiple ChoiceThe French Revolution influenced cooking by forcing chefs out of restaurants and into the homes of the wealthy eliteTrueFalse
- 11. Multiple ChoiceNouvelle Cuisine was a reaction against Grande CuisineTrueFalse
- 12. Multiple ChoiceWhich of the following was significant in easing the struggle to find food in ancient times?The development of agriculturethe invention of moneythe invention of the wheelthe development of regional cuisine
- 13. Multiple ChoiceWhich of the following was NOT a result of culinary practice in ancient Egypt.Yeast breadsflat breadsdomestic honeySpit roasting
- 14. Multiple ChoiceFood products, rather than elaborate cooking techniques, were the focus of cuisine in ancient____EgyptGreeceRomeAfrica
- 15. Multiple ChoiceIn ancient Rome, the social elite ate____The same porridge from ground grainsSimple foods simply cookedA refined cuisine of excessonly ancient Greek recipes
- 16. Multiple ChoiceAlmonds, eggplant, citrus fruits, assorted spices, sugar, and rice were new ingredients that came with the invasion of the ___ during the Middle AgesArabsChineseRomansGreeks
- 17. Multiple ChoiceWhich is true of Antonin Careme?He streamlined and simplified the grade cuisine and was a famous bakerHe refined the systemized the grade cuisine and was a famous pastry chefHe worked as a chef in a restaurant and was a famous pastry chefHe refined and systematized classic cuisine and was a famous baker
- 18. Multiple ChoiceWhich of the following is true of Auguste Esoffier?He simplified the grande cuisine and stressed that chefs should be profesionalhe simplified classic cuisine and advocated for professionalismHe carried the grade cuisine to an extreme and stressed artistic idealshe carried classic cuisine to an extreme and advocated for artistic ideals
- 19. Multiple ChoiceThis person famously said: "Let them eat cake!" and influenced elite cooking.Marie AntonieteAntonin CaremeAuguste EscoffierMarrion George
- 20. Multiple ChoiceThis food was brought from the New World to EuropeCinnamonCitrusPotatoesNoodles
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