NAME: COURSE & SECTION: SCORE: _______________1. Modern food service has begun shortly after the middle of the 18th century. _______________2. He detailed numerous dishes and sauces. He emphasized procedure and order. His goal was to create more lightness and simplicity. ________________3. A renowned chef and teacher. He was the author of “Le Guide Culinaire a major works codifying classic cuisine’s that is still widely used by professional chefs. _______________4. He is the most influential chef in the middle of the 20th century. He worked in his restaurant, La pyramide in Vienne, France, Point simplified and lightened classical cuisine. ________________5. This kitchen is for personal use. It contains necessary equipment for cooking small portions. _______________6. Station chef, responsible for a particular cooking station. _______________7. In charge of the kitchen, is a professional cook who supervises cooking and food presentation. Also responsible for the menu planning, purchasing, costing and planning work schedules. ________________8. He or She would assist the chef and can fill the position of the cook when needed. He also replaces the head chef when he is off duty. _______________9. Is responsible for cold food items (salads, dressings, cold meat, and cheese platters, cold meats and sauce). _______________10. Works as an apprentice under a particular station chef. _______________11. He/She is responsible of preparing the food of the staff. _______________12. Must consider the ages of the students and their tastes and nutritional needs. _______________13. It depends on menus that are easily prepared for large numbers but that are lavish enough for parties and special occasions. DATE: _______________14. Needs menu that offer substantial but quickly served reasonably priced food for working customers. _______________15. It must provide a variety of services for their guests, from budget-minded tourist to business people on expense accounts. _______________16. It ranges from simple neighborhood dinners to expensive elegant restaurants. _______________17. Is a food or group of foods served at one time or intended to be eaten at the same time? _______________18. Is a list of dishes served or available to be served at a meal? ________________19. Is a set of instructions describing the way a particular establishment prepares a particular dish? ________________20. Is the record of the ingredients and preparation method for cooking the dish? _______________21. Is the basic unit of volume? _______________22. Is the basic unit of weight? _______________23. Is the basic unit of the temperature? _______________24. It gives the presentation life and a sense of freshness. _______________25. The platter or plate should have a focal point to which the eye is automatically drawn.