TLE QUIZ 1

Which of the following is considered the earliest forms of public eating establishment found in roman cities

Thermopolium

The term restaurant originated in what country

France

Who is credited with opening the first establishment called a restaurant in paris in 1765, serving individual dishes instead of communal meals

Monsieur Boulanger

The brigade de cuisine was developed by who?

Auguste Ecoffier

What is the primary characteristic of a pop up restaurant

Temporary restaurant Concept

What type of food service operation typically serves a captive audience, such as students, patients, or employees within a specific facitlity

Institutional Food service

What is the main purpose of the pass or expediting station in a restaurant

where finished dishes are organized and picked up by servers

Area of the restaurant that is primarily responsible for storing dry goods

Pantry/ Dry storage

If a customer wishes to enjoy their meal outdoors

Patio/ Al fresco

The hose area in a restaurant is typically located in

The entrance

Which food service professional is primarily responsible for creating the Menu

Chef

What is the General Manager do?

Oversees all aspects of restaurant operations

Primarily Tied to religious institutions, nobility and early forms of catering in large events

Ancient Times

Place of refreshment in ancient rome

Thermopolium

Medieval Food production and service emerged, and they provided for

inns and tavers, empire, Travelers

The first Coffee house opened in

Istanbul

French soup Seller

Boulanger

Presecursor to the modern restaurant

Grand Taverne De Londres

Railroads enabled the transportation of perishable goods

Early 1800

Refrigeration significant contribution

Mid 1800

E.Hoyt patened a wood working stove

1823

Some Boston restaurants, still in operation today

1826-1827

____ was the first Fine dining restaurant in NYC

Delmonicos

Father of twenieth Century-cookery

Escoffier, G. A.

Founder of classical cuisine

Marie-Antoine Careme

Launched a family owned restaurant introduce the concept of affordable quick hamburger

Billy Ingram, White castle

Introduction of Microwave ovens

1980

21st century creations

Technological advancements

sustainability and ethical sourcing

Globalization and fusion

What significant innovation in food preservation, developed in early 19th century that greatly impacted transport and store food for longer periods

Canning

Fast casual differs from fast food by

higher quality ingredients and better atmosphere

Which restaurant is most likely to have a limited menu, focus on speed of service

Fast food

Offers full service dining where guests are seated and waited by server staff. unlike formal dining rooms, they provide roomy, comfortable seating and a laid back atmosphere

Casual

combines quick service with elevated menu, with a build your own menu kind

Fast-Casual

Offer sit down table service jsut like a casual eatery, but with an elevated theme, tredy menu, and picture worthy decor

contemporary casual restaurant

theyre know as, Micheline star restaurant , with many rules and nuances, with little touches you dont notice

Fine dining restaurant

the table remove any crumbs from the table cloth

Crumbs

Associated with rituals like buying the first coffee on the way to work, gathering friends to chat,

Coffee shop or cafe

Shops that sell boba tea, smoothies or fresh juices

Specialty drink shops

All you can eat, self service food stations where yuou can fill your plate

Buffet

Compact kitchen on wheels that usually focuses on a specific cuisine

Food truck

Usually occupies a small space enough room for a service vounter some light equipment, and a small kitchen area

Concession stands

Allows chef to tru new food restaurant concepts, and serves as a temporary food service space for a short period of time to test a menu

Pop up restaurant

Kitchen that operates without a store front, all operations happen digitally amd food orders are usually delivered

Ghost kitchen

First impressions for guests often including a hosts

Entrance/waiting area

Where guests ear, and can include various seating arragements

Dining area

dedicated space for serving drinks

Bar

Take care of the business side of restaurant or catering company, often wroking with financial records, file and organize papers and order supplies

Administrative support

Oversees the business operations of a culinary establishment

Management

Orders and delivers the supplies

Logistics

Referred to the back of the house, inclusing everyone in the preperation of the food

Kitchen staff

Bartenders, servers, waitstaff, dishwashers work directly with the customers

Support staff

Accesible from the dining area these should be clean

Restroom

Heart of the restaurant

Kitchen

These may include break room, changing area and office space

Staff area

Where food and supplies are delivered and checked

Receiving area

A designated place where prepared meals are organized

Service area