Professional Documents
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Test Bank For On Cooking A Textbook of Culinary Fundamentals Fifth Canadian Edition 5 e 5th Edition
Test Bank For On Cooking A Textbook of Culinary Fundamentals Fifth Canadian Edition 5 e 5th Edition
Test Bank For On Cooking A Textbook of Culinary Fundamentals Fifth Canadian Edition 5 e 5th Edition
9) In the 16th century, highly flavoured soups and stews were known as:
A) ragouts
B) peasant foods
C) casseroles
D) modern cuisine
10) Marcel Kretz and Alice Waters are examples of North American chefs who led the resurgence of:
A) simple cuisine
B) regional cuisine
C) nouvelle cuisine
D) modern cuisine
First question
14. saucier a. fish station chef
15. pâtisseur c. prepares roasted items
16. poisonnier b. sauce cook
18. sous-chef f. vegetable and soup cook
19. rôtisseur d. pastry cook
20. entremetier e. under chef
Second question
17. garde-manger l. first restaurateur (1765)
22. chef de partie j. wine steward
24. tournant p. swing cook
25. Boulanger g. cold-foods cook
27. sommelier k. station chef
Third question
21. brigade i. style of cooking from the 19th century
23. julienne n. chocolate and cream
26. grande cuisine m. hot water bath
28. ganache h. type of cut
29. bain marie o. professional kitchen crew
TRUE/FALSE: Write “T” if the statement is true and “F” if the statement is false.
30) The first restaurant, which opened in 1765 in Paris, was modelled on the taverns and inns that had
existed in Europe for centuries.
31) All professional kitchens are set up according to the classic brigade system established by Escoffier.
32) Food preservation and storage techniques expanded after the Industrial Revolution of the 19th century to
include freeze-drying and canning.
33) Like the back-of-the-house (i.e., kitchen) staff, the front-of-the-house (i.e., dining room) staff is also
organized into a brigade.
34) The French Revolution (1789–1799) freed chefs from private kitchens and played a major role in the
development of the restaurant industry.
35) The introduction of cast-iron stoves allowed multiple food items to be prepared simultaneously.
36) Grande cuisine was based on the rational identification, development, and adoption of strict culinary
principles.
37) Monsieur Boulanger’s contribution to the food industry was to serve a variety of foods prepared on
premises to customers whose primary interest was dining.
39) Chef de partie and sous-chef are often the same position.
40) Chefs do not need to be concerned about nutrition as their primary duty is to produce foods of the
highest quality.
41) Upon graduation from a post-secondary cooking program, a cook should know everything there is to
know about cooking.
42) Personal appearance and behaviour in and around the kitchen will contribute to a sense of pride.
SHORT ANSWER: Write the word or phrase that best completes each statement or answers the question.
43) In a professional kitchen, who is responsible for coordinating the kitchen staff and its activities?
44) Who is responsible for training, overseeing, and organizing the staff and its activities in the dining room
of a restaurant?
45) In which style of service does the waiter serve the entree and side dishes from a platter to each diner's
plate?
46) In which style of service does the waiter take an order from each diner and bring the food to the table on
individual plates?
47) Which style of service involves a captain who takes the order, cooks tableside, and serves the guests
while the waiters serve bread and water and clear the table after each course?
48) Besides restaurants, what are three institutions that offer food services?
49) In the 19th century, what cooking technique replaced the use of spits, grills, and large pots in a wood- or
coal-burning hearth, thus making cooking safer and more controllable?
50) What are the two most pressing concerns the public has about the food service industry?
Description.
Besides the two deviations from the usual course of nature already
mentioned, there sometimes occurs a third, viz. where menstruation,
although not wholly suppressed, is nevertheless somewhat difficult,
and accompanied with severe pains in the back, loins, and bottom of
the belly. This disease is owing to a weak action of the vessels of the
uterus, or spasm of its extreme vessels, and is to be obviated by
tonics, warm bathing, both local and general, together with the use of
anodynes, which should be employed as soon as the symptoms which
denote its approach are apparent. This complaint is a common, and
generally an extremely harassing, affection. It may occur at every
period during the menstruation stage of life; but it appears to be
most common between the twentieth and thirtieth years of age, and
in subjects of an irritable and sanguineous temperament. In many
instances severe pains are experienced in the back, loins, and lower
part of the abdomen for five or six hours previous to the appearance
of the menses. This, however, soon ceases, and an immediate
aggravation of the torturing pain follows. Sometimes the catamenia
begin to flow moderately, with little or no previous pains; but in an
hour or two, they become suddenly arrested, at the same time that
violent pains come on in the hips, side, loins, back, and thighs, with a
distressing sensation of forcing or bearing down. Occasionally a very
slight menstrual discharge continues uninterruptedly for three or
four days, accompanied throughout with extremely severe pains in
the abdomen; and in some rare instances the catamenial evacuation,
although attended with great suffering, is sufficiently copious and
prolonged in its course, and may even exceed the regular duration
and quantity of an ordinary healthy menstruation.
Treatment.
Since it is well known that a derangement in the uterine functions
must generally proceed from a check of perspiration, astringing the
minute ends of the uterine vessels, or in some manner deranging
their functions, causing debility, &c., it will appear clear that our first
attention must be directed to the skin. Cold appears to be the cause
of the disease, and heat seems to remove it; therefore, when these
periods of distress occur, let the patient sit over a strong decoction of
bitter herbs, such as tansy, hoarhound, wormwood, catnip and hops,
while a blanket is thrown round the waist of the patient to confine
the steam to the lower parts. After the diseased person has been thus
steamed and the feet bathed, let her be put into a bed, warmly
covered, and diluent drinks given, such as tansy, thyme, pennyroyal,
&c. At the same time let fomentations of the same herbs, enclosed in
a flannel bag, be applied to the abdomen, as before directed. This will
produce perspiration and afford immediate relief; and when these
distressing symptoms are removed, and the patient becomes
comfortable, a course of treatment must be adopted to prevent a
recurrence of these symptoms, or to produce a natural flow of the
catamenial discharge; and similar to that recommended under the
preceding complaints. Herbs may be freely drunk.
A writer on this subject thus remarks, “This case of painful
menstruation deserves particular attention, because it impairs the
health of patients by its present effects, and seems to render them
less prolific in future. Dr. Fothergill has afforded relief to several by
the following process: Let the patient have near her a few pills,
consisting of opium, gr. i. each, made soft with a little of any kind of
conserve. She is to take one of these pills the moment the pain
attending this discharge comes on. A pill may be taken every hour till
the pain ceases: more than two will seldom be required; yet they
must be taken in quantities sufficient to mitigate the pain. Let the
patient keep either in or upon the bed, or at least in a recumbent
posture, drink moderately of any diluting liquor, as herb teas, weak
whey, or thin broth. When the time is past, a course of chalybeate
bitters, in small doses, may be continued, till within a few days of the
return; and the bowels should be kept open with some proper
laxative. This excruciating pain seems to be spasmodic, and to
proceed from the extreme irritability of the uterine system.” The
diaphoretic powders will be found very useful. Diet and exercise are
important. A hot brick or salt, enclosed in flannel wet with vinegar,
and applied to the bowels, soon relieves the pain.
IMMODERATE FLOW OF THE MENSES.
CONCEPTION.
In order to procreate the human species, there is a periodical
discharge of blood from the vagina of every female, termed the
catamenia, or menses. The secretion of this fluid commences at that
period of life termed puberty, which occurs at different ages,
according to the climate. In some latitudes it commences as early as
eight or ten, and in others not until fifteen. As soon as conception or
pregnancy commences, this discharge ceases, and goes to support
the fœtus, or the child.
The manner in which conception takes place has ever been a
fruitful subject of inquiry, but we are unable to account for this
change precisely. It is, however, pretty evident that the semen of the
male is introduced into the uterus, while the semen of the female is
discharged from the ovaria by means of the Fallopian tubes, the
fimbricated extremity of which closely embraces that organ.
These tubes, by a kind of peristaltic motion similar to the
intestines, convey the semen of the female into the uterus, where it
unites with the semen of the male; and it is these united fluids which
constitute the rudiment of the fœtus, and which often give to the
child the appearance and dispositions of their parents. Sometimes
one trait is inherited, sometimes another; at other times a new
compound or character is formed (like a chemical union), which does
not partake of the nature of either of the former.
OF THE MODE BY WHICH PREGNANCY
MAY BE DETERMINED.