HPCFFS

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What culinary style is characterized by French cuisine in elaborate preparations and presentations served in small and numerous courses?

Asian cuisine

Tex-Mex cuisine

Grande cuisine (correct)

Italian cuisine

Who is considered a central figure in the modernization of haute cuisine around 1900?

Antonin Carme

Antonin Careme

Marie-Antoine Careme

Georges Auguste Escoffier (correct)

Which chef is credited with rebelling from Escoffier's 'orthodoxy' and complexity with the creation of 'nouvelle cuisine' in the 1960s?

Antonin Careme (correct)

Antonin Carme

Marie-Antoine Careme

Georges Auguste Escoffier

Which chef is known as the creator of elaborate display pieces, pastries, sugar sculptures, and ice carvings?

Marie-Antoine Careme Signup and view all the answers

What was a significant difference brought about by changes in cooking during the 1700s?

Professional cooking emerged as distinct from home cooking Signup and view all the answers

What was one of Careme's main aims when creating recipes and sauces?

To highlight the flavors of the main ingredients Signup and view all the answers

What was the chef's status before the 18th century?

Considered a domestic servant Signup and view all the answers

When is modern food service said to have begun?

Shortly after the middle of the 18th century Signup and view all the answers

What happened to the great chefs after the French Revolution?

They opened restaurants in and around Paris to support themselves Signup and view all the answers

What was the impact of the French Revolution on the food service industry?

It led to the abolition of the guilds, allowing restaurants and inns to serve more creative meals Signup and view all the answers

What was the purpose of Boulanger's shop sign in 1765?

To advertise that he served soups, which he called restaurants or restoratives Signup and view all the answers

What was the impact of the French Revolution on the number of restaurants in Paris?

The number of restaurants increased from 50 to 500 over 10 years Signup and view all the answers

HPCFFS

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Questions and Answers

What culinary style is characterized by French cuisine in elaborate preparations and presentations served in small and numerous courses?

Who is considered a central figure in the modernization of haute cuisine around 1900?

Which chef is credited with rebelling from Escoffier's 'orthodoxy' and complexity with the creation of 'nouvelle cuisine' in the 1960s?

Which chef is known as the creator of elaborate display pieces, pastries, sugar sculptures, and ice carvings?

What was a significant difference brought about by changes in cooking during the 1700s?

What was one of Careme's main aims when creating recipes and sauces?

What was the chef's status before the 18th century?

When is modern food service said to have begun?

What happened to the great chefs after the French Revolution?

What was the impact of the French Revolution on the food service industry?

What was the purpose of Boulanger's shop sign in 1765?

What was the impact of the French Revolution on the number of restaurants in Paris?

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