7 Questions
Who is often credited as the founder of French gastronomy?
Marie-Antoine Carême
What profession involves preparing decorative cakes showpieces and sugar work?
Décorateur
Who was known for introducing the simplification of the classical menu?
Georges-August Escoffier
What baking ingredient transformed dense, yeast-based cakes into light, fluffy baked goods in the 19th century?
Baking powder
Which profession specializes in preparing yeast goods?
Boulanger
Who was known for constructing spectacular sugar and pastry creations?
Marie-Antoine Carême
What profession involves preparing ice cream and frozen desserts?
Glacier
Explore the fascinating history of the baking profession, from the ancient harvesting of wild grass seeds to the spectacular pastry constructions by Marie-Antoine Carême in the 18th and 19th centuries. Learn about the evolution of baking through the ages.
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