Test Bank
On Cooking: A Textbook of Culinary Fundamentals Seventh Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel
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On Cooking, 7e (Labensky) Chapter 1 Professionalism 1) What characterized the 19th-century dining style created by Carême called grande cuisine? A) simplified sauces and garnishes B) elegant home cooking C) intricately prepared and garnished courses D) light, naturally flavored foods Answer: C Page Ref: 3 Section: The Early 19th Century - Carême and Grande Cuisine 2) What 20th-century food movement emphasized naturally flavored and simply prepared foods? A) grande cuisine B) nouvelle cuisine C) classic cuisine D) regional cuisine Answer: B Page Ref: 5 Section: The Mid-20th Century - Point and Nouvelle Cuisine 3) Which great 20th-century chef is credited with modernizing French cuisine? A) Auguste Escoffier B) Fernand Point C) Roger Vergé D) Antoine Beauvilliers Answer: A Page Ref: 4 Section: The Late 19th Century - Escoffier and Cuisine Classique 4) Which of the following technological advances have had a profound effect on modern cooking? A) development of clay cooking vessels B) development of salting foods C) development of fermentation D) introduction of the cast iron stove Answer: D Page Ref: 8 Section: Culinary Technologies
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5) Which of the following is a modern food preservation technique? A) genetic modification B) hybridization C) freeze-drying D) salting Answer: C Page Ref: 8 Section: genetically modified organisms 6) To what does the term brigade refer in a professional kitchen? A) staff organization B) an apprenticeship system C) dining room management D) kitchen management Answer: A Page Ref: 12 Section: Organization of Classic and Modern Kitchens 7) Which of the following contemporary chefs has been called a food futurist with a world-wide influence on culinary trends? A) Ferran Adrià B) Alice Waters C) Gaston Lenôtre D) Charles Ranhofer Answer: A Page Ref: 7 Section: Modernist Cuisine 8) Which of the following terms refers to the distance food travels to reach a food service establishment? A) sustainability B) food miles C) biodiversity D) local production Answer: B Page Ref: 10 Section: Sustainability 9) In a classic kitchen brigade, the cook who works in the fish station is called a: A) pâtissier B) poissonier C) rotisseur D) commis Answer: B Page Ref: 12 Section: Positions in a Kitchen Brigade 2 Copyright © 2025 Pearson Education, Inc.
10) In a classic kitchen brigade, in English the tournant is called: A) swing cook B) assistant C) apprentice D) expediter Answer: A Page Ref: 12 Section: Positions in a Kitchen Brigade 11) A saucier is responsible for preparing: A) sauces B) soups C) soups and sauces D) sauces, soups and salad dressings Answer: A Page Ref: 12 Section: Positions in a Kitchen Brigade 12) Recycling food scraps and organic matter may be accomplished by: A) professional training B) composting C) cross training D) locavore movement Answer: B Page Ref: 10 Section: Sustainability 13) What is a plant or animal in which segments of their DNA have been engineered in a laboratory to change inheritable characteristics? A) microorganism B) hybridization C) genetically modified organism D) animal husbandry Answer: C Page Ref: 8 Section: genetically modified organisms 14) What term is used to describe a contemporary culinary movement that explores the chemistry and physics of food? A) molecular gastronomy B) guide culinaire C) toque blanche D) stage Answer: A Page Ref: 7 Section: Modernist Cuisine 3 Copyright © 2025 Pearson Education, Inc.