unit 7

Question 1

butcher chef who breaks down meat into usable cuts

Answer 1

Boucher

Question 2

head chef in charge of all food-related preparation

Answer 2

chef de cuisine

Question 3

station chef who oversees a certain station

Answer 3

chef de partie

Question 4

swing cook who assists on any station when necessary

Answer 4

Chef de Tournant

Question 5

vegetable chef who handles starches, veggies, soups, and eggs

Answer 5

Entremetier

Question 6

spirit of culture

Answer 6

ethos

Question 7

customary code of behavior

Answer 7

etiquette

Question 8

mostly managerial role above all other chefs, the top dog

Answer 8

executive chef ’s

Question 9

body of words associated with the industry

Answer 9

food service vocabulary

Question 10

fry chef who preps and serves up everything from the deep fryer

Answer 10

Friturier

Question 11

the dining room or areas away from the kitchen, customer-facing

Answer 11

front of house

Question 12

chef who cooks all foods on the grill

Answer 12

Grillardin

Question 13

a ranking system which places certain groups or individuals over others according to status or authority

Answer 13

hierarchy

Question 14

hierarchy in the culinary world

Answer 14

kitchen brigade

Question 15

pastry chef in charge of dessert dishes

Answer 15

Pattisier

Question 16

chef in charge of fish and seafood dishes

Answer 16

Poissonnier

Question 17

standards that dictate competence or kill

Answer 17

professionalism

Question 18

sauce chef responsible for creating sauces and gravies of all kinds

Answer 18

Sauté chef

Question 19

deputy chef who supports the head chef

Answer 19

sous chef

Question 20

a chef’s hat

Answer 20

toque