INTRODUCTION TO FOOD TECHNOLOGY
HISTORICAL OVERVIEW OF FOOD TECHNOLOGY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
This french chef opened the first restaurant and just served “restoratives, “ which is soups.
|
|
Boulanger
|
|
|
Escoffier
|
|
|
Carame
|
|
|
None of the above
|
Explanation:
Detailed explanation-1: -According to an often-repeated account that was first published in 1853, the first restaurant was opened in 1765 by a Parisian named Boulanger. Boulanger’s establishment on rue des Poulies, near the Louvre, served mostly bouillons restaurants-that is, “restorative broths."
Detailed explanation-2: -The job of boulangerie chef after a diploma Artistically and aesthetically skilled, they make a large quantity of breads and freshly baked pastries on a daily basis, providing the quality that demanding customers seek.
There is 1 question to complete.