Chapter 1 Flashcards
1
Q
The person in charge of the kitchen A. Chef B. Sous Chef C. Maitre'd D. Chief Steward
A
Chef
2
Q
The person responsible for preparing cold foods such as salads, dressings and cold hors d'oeuvres A. Entremetier B. Poissonnier C. Garde Manger D. Patissier
A
Garde Manger
3
Q
French term for a new style of cooking developed in the 1970's especially popular in France A. Chaud /Froid B. Petit Ford C. Grande Buffet D. Nouvelle Cuisine
A
Nouvelle Cuisine
4
Q
The chef who is sometimes known as the "father of twentieth century cooking and considered to be the greatest chef of his era (he died in 1935) A. Georges Auguste Escoffier B. Marie Antoine Careme C. Paul Prudhomme D. Charles De Gaulle
A
Georges Auguste Escoffier
5
Q
The person responsible for preparing vegetables, starches, soups and eggs a. Tournant B. Entremetier C. Grillardin D. Saucier
A
Entremetier
6
Q
The person responsible for preparing sauces, sauteed foods, and stews A. Saucier B. Sous chef C. Rotisseur D. Gaarde manager
A
Saucier
7
Q
The person who replaces other station chefs when they are absent A. Tournant B. Working Chef C. Rotisseur D. Garde Manger
A
Tournant
8
Q
The french Chef who is considered to be the greatest chef of the early 19th century; he refin and organized cooking and was famous for creating elaborate display pieces A. Georges Auguste Escoffier B. Paul Prudhomme C. Marie Antoinette D. Marie Antoine Careme
A
Marie Antoine Careme
9
Q
The person responsible for preparing braised and roasted meats A. Sous Chef B. Poissonnier C. Grillardin D. Rotisseur
A
Rotisseur
10
Q
The person responsible for preparing desserts and pastries A. Entremetier B. Patissier C. Tournant B. Saucier
A
Patissier
11
Q
In a large establishment, the person who is responsible for all aspects of food production, including anemu planning, purchasing, food costing and planning work schedules; in other words, the manager of a large kitchen A. working chef B. Executive chef C. Sous chef D. Banquet chef
A
executive chef
12
Q
The person who reports to the executive chef, and who directly manages the kitchen production staff A. Working chef B. Maitre d C. Sous chef D. Station chef
A
Sous chef
13
Q
The person who is in charge of the whole kitchen and who also works one or more of the production stations, usually in a smaller establishment A. Executive chef B. Sous chef C. working chef D. Banquet chef
A
working chef
14
Q
A person who is in charge of one particular area of production in the kitchen A. Station chef B. Sous chef C. Tournant D. Chief steward
A
station chef
15
Q
A set of attitudes and code of behavior followed by successful food workers A. Morse code B. Indentured servitude C. Self-promotion D. Professionalism
A
D. Professionalism
16
Q
Who prepares: Roast round of beef
A
Rotisseur
17
Q
Who prepares: White wine sauce
A
Saucier
