About this Study Set
This study set covers Gastronomy through
15 practice questions.
A quiz testing knowledge of specific dates, names, and numbers related to the field of gastronomy. Every question includes the correct answer so you can learn as you go — pick any format above to get started.
Questions & Answers
Browse all 15 questions from the
Gastronomy: Specific Dates, Names, and Numbers study set below.
Each question shows the correct answer — select a study format above to practice interactively.
1
In what year was the first edition of the Michelin Guide published?
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A
1899
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B
1900
-
C
1910
-
D
1905
2
Who is widely credited with popularizing the term 'nouvelle cuisine' in the 1970s?
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A
Paul Bocuse
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B
Joël Robuchon
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C
Ferran Adrià
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D
Auguste Escoffier
3
The influential culinary textbook 'Larousse Gastronomique' was first published in which year?
-
A
1895
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B
1938
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C
1955
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D
1921
4
What is the minimum number of stars a restaurant can receive from the Michelin Guide?
5
What year did the influential chef Ferran Adrià open his renowned restaurant elBulli?
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A
1975
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B
1980
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C
1989
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D
1995
6
Which historical figure is often associated with the quote 'Tell me what you eat, and I will tell you what you are'?
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A
Voltaire
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B
Jean-Anthelme Brillat-Savarin
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C
Napoleon Bonaparte
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D
Louis XIV
7
The term 'umami', referring to the fifth basic taste, was scientifically identified by which Japanese chemist in 1908?
-
A
Suntory Kikunae
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B
Hideki Yukawa
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C
Shinya Yamanaka
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D
Akira Suzuki
8
What is the optimal internal temperature, in degrees Fahrenheit, for cooking a whole chicken to ensure safety and quality?
-
A
155°F
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B
160°F
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C
165°F
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D
170°F
9
The 'Codex Alimentarius' is a collection of internationally recognized food standards, guidelines, and codes of practice. It was established by which two UN organizations?
-
A
FAO and WHO
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B
UNESCO and UNICEF
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C
WFP and IFAD
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D
ILO and ITU
10
In what year did the influential French chef Auguste Escoffier publish 'Le Guide Culinaire'?
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A
1898
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B
1903
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C
1910
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D
1920
11
What is the approximate percentage of water in a typical fresh apple?
12
The term 'terroir' in gastronomy refers to the environmental factors that affect a crop's characteristics. Approximately how many different factors are generally considered part of terroir?
-
A
3-5
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B
6-10
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C
11-15
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D
16-20
13
The 'Parisian Macaron' as we know it today, with its characteristic sandwich form, became popular in which century?
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A
17th
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B
18th
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C
19th
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D
20th
14
What year saw the establishment of the World's 50 Best Restaurants list?
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A
1995
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B
2000
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C
2002
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D
2005
15
What is the primary role of enzymes in food science, particularly in processes like cheese making or bread rising?
-
A
To preserve food
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B
To add color
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C
To act as biological catalysts
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D
To increase water content
