Food Service

Question 1

What is the classical brigade

Answer 1

The organization of the kitchen

Question 2

Who was careme

Answer 2

Was a caterer for royalty, made the cooking principles

Question 3

Who was esscoffier

Answer 3

Made the classical brigade, and finished the cooling principles

Question 4

List food establishments

Answer 4

Fast food, coffee shop ,butcher, family rausterraunt

Question 5

Positions in food industry

Answer 5

Waiter, chef food stylist, dish washer

Question 6

Nouvelle cuisine

Answer 6

Rejecting traditional principles used more simpler, natural flavors, and preparation to be utilized in cooking

Question 7

Fusion cuisine

Answer 7

Use ingredients and techniques from more then on e regional ot international cuisine in a single dish

Question 8

Menu

Answer 8

Dictats everything about a raistrant. Find out what kind of rauseraunt from menu

Question 9

Types of chefs who are in charge

Answer 9

Head chef
Executive chef
Sous chef

Question 10

Sauceir

Answer 10

Sauces, stew, stovks

Question 11

Poissner

Answer 11

Fish

Question 12

Entremetier

Answer 12

Vegetable

Question 13

Ratisseur

Answer 13

Roasted meat, gravies, boiled meat

Question 14

Grillaedin

Answer 14

Boiled items
Deepfried

Question 15

Garde manger

Answer 15

Salads, dressing,

Question 16

Patissier

Answer 16

Pastries and desserts

Question 17

Expeditier

Answer 17

Takes orders from the waiter and passes to the cheffs

Question 18

Standards of professionalism

Answer 18

. A positive attitude

.Requires physical and mataul stamina

.ability to work with others

.eagerness to learn

. A full range of skill

.experience

.dedication to quality

. Understanding of the basics