Professional Documents
Culture Documents
1) consists of specific learned norms based on attitudes, values, and beliefs of a group
of people.
A) Ethnology
B) Civilization
C) Culture
D) Doctrine
Answer: C
AACSB: Diverse and multicultural work environments
Skill: Concept
Difficulty: Easy
LO: 2.1: Explain culture and the need for cultural knowledge.
3) Detailed knowledge about a culture that enables people to work happily and effectively within
it is called .
A) cultural literacy
B) cultural imperialism
C) cultural diffusion
D) cultural divergence
Answer: A
AACSB: Diverse and multicultural work environments
Skill: Concept
Difficulty: Easy
LO: 2.1: Explain culture and the need for cultural knowledge.
1
Copyright © 2019 Pearson Education, Inc.
5) Which of the following is defined as a group of people who share a unique way of life within
a larger, dominant culture?
A) macroculture
B) subculture
C) cultural universal
D) monoculture
Answer: B
AACSB: Diverse and multicultural work environments
Skill: Concept
Difficulty: Easy
LO: 2.1: Explain culture and the need for cultural knowledge.
6) Certain attitudes can link groups, such as managers, from different nations more closely than
managers within a given nation. As a result, international businesspeople should most likely
.
A) assume that there are few significant cultural differences among nations
B) examine relevant groups when comparing nations
C) adopt universal operating methods
D) avoid cultural imperialism
Answer: B
AACSB: Diverse and multicultural work environments
Skill: Application
Difficulty: Easy
LO: 2.1: Explain culture and the need for cultural knowledge.
2
Copyright © 2019 Pearson Education, Inc.
7) Which of the following is a cultural component that implies gauging the beauty and appeal of
artwork?
A) customs
B) mores
C) folkways
D) aesthetics
Answer: D
AACSB: Diverse and multicultural work environments
Skill: Concept
Difficulty: Easy
LO: 2.1: Explain culture and the need for cultural knowledge.
8) It is most accurate to say that within most nations' borders, people largely share such essential
attributes as and .
A) work attitudes; occupations
B) lifestyles; education level
C) education level; ethnicity
D) values; language
Answer: D
AACSB: Diverse and multicultural work environments
Skill: Concept
Difficulty: Easy
LO: 2.1: Explain culture and the need for cultural knowledge.
9) Which of the following terms is used to refer to the positive or negative evaluations, feelings,
and tendencies that individuals harbor toward objects or concepts?
A) customs
B) attitudes
C) traditions
D) values
Answer: B
AACSB: Diverse and multicultural work environments
Skill: Concept
Difficulty: Easy
LO: 2.1: Explain culture and the need for cultural knowledge.
3
Copyright © 2019 Pearson Education, Inc.
Another random document
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1 pièce de bœuf salé, garnie de carottes et de patates.
Dix entrées, savoir: quatre dans quatre jattes, et six dans six plats à festons.
SECOND SERVICE.
S R L XV. M , S , 18 F , 1749.
Deux oilles.
1 au riz.
1 à la jambe de bois.
Deux potages.
1 à la faubonne.
1 aux choux verts.
Seize entrées.
1 de côtelettes mêlées.
1 de petits pâtés à la Béchameil.
1 de langues de moutons à la duchesse.
1 de petits pigeons aux truffes entières.
1 de haricot de mouton aux navets.
1 de boudins d’écrevisses.
1 de filets de poularde à la d’Armagnac.
1 de matelote à la Dauphine.
1 de noix de veau aux épinards.
1 de membres de faisan à la Conty.
1 de filets de perdreau à la Périgueux.
1 de petits poulets à l’Urlubie.
1 de ris de veau à la Sainte-Ménéhould.
1 sarcelles à l’orange.
1 lapereaux en crépines.
1 poules de Caux en escalopes.
Quatre relevés.
1 dindonneau à la peau de goret, sauce Robert.
1 pâté de bécassines.
1 quartier de sanglier.
1 noix de bœuf aux choux-fleurs.
Quatre moyens.
2 de buissons d’écrevisses.
2 gâteaux au fromage.
Here is a Carte Dinatoire for twelve persons, for the table of the Citoyen
Directeur et Général Barras, le Décadi, trente floréal:—
C D C D G B ,
D , 30 F .D .
Trop de poisson. Otez les goujons. Le reste est bien. Qu’on n’oublie pas
encore de mettre des coussins sur les siéges pour les citoyennes Tallien,
Talma, Beauharnais, Hinguerlot et Mirande.
Et pour cinq heures très-précises.
Signé B .
Faites venir des glaces de Veloni. Je n’en veux pas d’autres.
Here is a menu of a dinner served to the Emperor Napoleon and his
family, on the Samedi Saint, 1811:—
M ’ D F B , T .
Deux potages.
Au macaroni et purée de marrons.
Deux relevés.
Une pièce de bœuf bouillie, garnie de légumes.
Un brochet à la Chambord.
Quatre entrées.
Côtelettes de mouton à la Soubise.
Perdreaux à la Montglas.
Fricassée de poulet à la chevalière.
Filets de canard au fumet.
Deux rôtis.
Un chapon au cresson.
Un gigot d’agneau.
Now comes the first dinner en maigre which Louis XVIII. had at
Compiegne. It is certainly a most recherché one:—
P D L XVIII., C .
(En Maigre.)
Quatre potages.
Potage de poisson à la provençale.
Nouilles à l’essence de racines.
Potage à la d’Artois à l’essence de racines.
Filets de lottes aux écrevisses.
Trente-deux entrées.
Escalopes de truites aux fines herbes.
Sauté de filets de plongeons au suprême.
Vol-au-vent de poissons à la Nesle.
Petites caisses de foies de lottes.
Trente-deux entremets.
Céleri à l’essence maigre.
Gelée de punch.
Œufs brouillés aux truffes.
Petits nougats de pommes.
L’hermitage Indien.
Laitues au jus de racines.
Blanc-manger à la crême.
Buisson de homards.
Gâteaux glacés à la Condé.
L’hermitage Russe.
Cardes au jus d’esturgeon.
Pommes au riz glacées.
Truffes à la serviette.
Petits gâteaux de Pithiviers.
Les petites truites au bleu.
Panachées en diadème au gros sucre.
Petites omelettes à la purée de champignons.
Gelée des quatre fruits.
Salsifis à la ravigote.
Dessert.
8 Corbeilles et 10 corbillons.
12 Assiettes montées.
10 Compotiers.
24 Assiettes et 6 jattes.
There is now the bill of fare of the dinner given by the Emperor
Alexander, on his birthday, at Vertus, near Chalôns, on the 11th September,
1815. Covers were laid for 300, and the dinner began with 600 plates of
oysters, for which 300 lemons were provided:—
D ’E A , V , C - -M , 11
S , 1815, M .
PREMIER SERVICE.
Les huîtres, les citrons.
Trois potages.
Potage à la jardinière pour 150 personnes.
Soupe froide à la russe pour 150 personnes.
Crécy aux petits croûtons pour 150 personnes.
Vingt-huit hors-d’œuvres.
De petits vol-au-vent à la purée de gibier.
Underneath is the bill of fare of the first diplomatic dinner given by the
Duke of Wellington, when ambassador in Paris, in 1815. It will be seen that
the fare was simple, and most of the dishes dressed in the English fashion:
—
P D D ’A ’A P . M
’ S ’A 20 C .
PREMIER SERVICE.
Potage.
1 potage de tête de veau en fausse tartine.
Six entrées.
1 d’une tranche de saumon bouillie, sauce aux câpres. Purée de navets.
1 de deux lapereaux, sauce aux ognons. Choux-fleurs sans sauce.
1 de quatre escalopes de veau.
1 de maquereaux bouillis, sauce au fenouil. Epinards bouillis à
l’anglaise.
1 deux poulets, sauce au persil. Purée de pommes de terre.
1 de perdreaux étuvés. Bread sauce.
SECOND SERVICE.
Milieu.
1 quartier de chevreuil à la broche, sauce à la gelée de groseilles.
1 d’une poularde rôtie.
1 d’un levraut farci.
Deux salades.
1 d’herbes vertes.
1 de citrons entiers.
Six entremets.
1 d’une gelée de vin de Madère.
1 d’un plum-pudding.
1 d’une tourte aux confitures.
1 de welches rabbits.
1 d’un pudding de riz.
1 d’une gelée de citrons.
M G - , B R T ,
R ,6J , 1820.
Deux potages.
Printanier de santé.
Bisque d’écrevisses.
Seize entrées.
Filets glacés aux laitues.
Sauté de filets de perdreaux aux truffes.
Grenadins de filets de lapereaux à la Toulouse.
Côtelettes de chevreuil à la Soubise.
Filets de lottes à la Villeroy, sauce vénitienne.
Quenelles de volailles au consommé réduit.
Attelets à la Bellevue à la gelée.
Escalopes de levrauts au sang.
Poularde à l’estragon.
Cremeskis au velouté.
Blanquette (le filets de poulardes à la Conty.
Perches à la waterfisch.
Poulets à la Reine à la Chevry.
Petits pâtés à la Béchameil.
Filets d’agneaux aux pointes d’asperges.
Purée de gibier à la polonaise.
Seize entremets.
Asperges en branches.
Choux-fleurs au parmesan.
Champignons à la provençale.
Truffes au vin de Champagne.
Laitues à l’essence.
Epinards au consommé.
Salade à la piémontaise.
Concombres au consommé.
Gelée d’oranges.
Crème à l’anglaise.
Pannequets aux citrons confits.
Œufs pochés au jus.
Gâteaux soufflés.
Macaroni à l’italienne.
Pommes au beurre de Vanvres.
Gaufres à la flamande.
Sir John Hill, M.D., followed Dr. King, with “Mrs. Glasse’s Cookery
Book,” in which are some few receipts for French dishes. The great Lord
Chesterfield, however, was the first nobleman who made the most strenuous
efforts to introduce French cookery. He engaged as his cook La Chapelle, a
descendant of the famous cook of Louis XIV. La Chapelle published a
treatise on cookery in three volumes, which is now very rarely met with. It
is entitled “The Modern Cook,” by Vincent La Chapelle, chief cook to the
Earl of Chesterfield, and was printed for the author in 1733, and sold by
Nicholas Prevost, a Frenchman, over against Southampton Street, in the
Strand.
About the period of the publication of this book, Lord Chesterfield was
lord steward of the household to George II., and undoubtedly was the most
renowned and fashionable host in London. His dinners and suppers were
then deemed perfection; and these entertainments were one of the few items
in which his expenditure was liberal. Lord Chesterfield lived till 1773, and I
more than once heard the late Earl of Essex say, more than thirty years ago,
at Brookes’s Club, that he remembered as a boy of fourteen or fifteen
seeing the Earl seated on a rustic seat, inhaling the air outside the court-yard
of his house in May Fair. Chesterfield House was ninety-one years ago at
the very extremity of London, and all beyond it was an expanse of green
fields.
The table of twenty or twenty-five covers was one of the noble earl’s
official dinners, but the supper was for a party of intimate friends:—
AT T T - C , T -
D .
FIRST COURSE.
Two terrines.
1 of fillets of pikes with crayfish.
1 of a matellottée of one eel and two carps, and two large pikes.
Two terrines.
1 of fillets of soles.
1 of fillets of eels.
At each of the tables 2 dishes of petits pâtées.
Four soops.
1 of bisque of cray-fish.
1 of muscles.
1 of pottage de Santé.
1 soop, (à la St. Cloud.)
Four of meat.
1 of quails with oil.
1 of young partridges, the Spanish way.
1 of pigeons (à la d’Huxelles).
1 of fillets of fowls with cray-fish.
SECOND COURSE.