THE QUIZ

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Question #1:
Recognized as the first Chef to use the media of television for cooking demonstrations

Jacques Pépin

Daniel Boulud

Raymond Oliver

James Beard

Question #2:
Modernized and simplified the elaborate cuisine created by the 18th-century master chef,
Antonin Carême

Caterina de Medici Prosper Montagne Michael Chiarello Luigi Fedele Cesar Ritz Louis I. Szathmary Auguste Escoffier Conrad Hilton Barbara Kafka

Question #3:
In the mid 1500's, brought to France from Italy such important culinary landmarks as cream, ice, and sauce making; essentially introducing the concept of "grand cuisine" into France.

Caterina de Medici Prosper Montagne Michael Chiarello Luigi Fedele Cesar Ritz Louis I. Szathmary Auguste Escoffier Conrad Hilton Barbara Kafka

Question #4:
Who was the 19th-century French chef who evolved an intricate methodology by which hundreds of sauces were classified under one of five mother sauces.

Cesar Ritz	Auguste Escoffier	Prosper Montagne	Antonin Carême
Louis I. Szathmary

Question #5:
This person is very often called "The father of American gastronomy".
Please type this person's last name only in the answer box below.

Question #6:
Besides having assembled one of the world's great collections of culinary-related books and artifacts, this chef lead the fight for many years to finally convince the United States Department of Labor to upgrade and reclassify chefs and cooks to our present status as professionals.

Caterina de Medici Prosper Montagne Michael Chiarello Luigi Fedele Cesar Ritz Louis I. Szathmary Auguste Escoffier Conrad Hilton Barbara Kafka

Question #7:
Hosted "The French Chef" aired first on TV in early 1963. made the cover of time magazine a few years later.This chef loves the basics, the hows and whys of cooking, taking out the mystery but sharing the mystique and comes from the pre-Martha Stewart era, before microwaves, bread machines, food processors, and non stick frying pans. The recipes aren't faddish and the chef is not a fashionably slim one because of their love to also eat. A powerful influence on all contemporary American Chefs.

Caterina de Medici Prosper Montagne Julia Child Michael Chiarello Luigi Fedele Alice Waters Louis I. Szathmary Auguste Escoffier Betty Crocker Conrad Hilton Barbara Kafka

Question #8:
Elected the Chef of the Century by Gault et Millau, this classically trained and oriented chef was a major proponent if not the creator of the "nouvelle cuisine" movement. We all have much to thank this chef for, especially the celebrity chefs of today.

Jacques Pépin	Paul Bocuse	Roger Vergé	Daniel Boulud
Gaston Lenôtre

Question #9:
Which ones of the following were NOT influential, leaders, creators, innovators or contributors to the nouvelle cuisine culinary movement.

Emeril Lagasse     Allen Susser     Jacques Pépin     Daniel Boulud     Paul Bocuse     Charlie Trotter     Michel Guérard     Paul Prudhomme

Alain Chapel     Norman Van Aken     Jean and Pierre Troisgros     Jeremiah Tower     Fernand Point     Gaston Lenôtre     Roger Vergé     Wolfgang Puck