Chapter 1 Flashcards
The person in charge of the kitchen A. Chef B. Sous Chef C. Maitre'd D. Chief Steward
Chef
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
Garde Manger
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
Nouvelle Cuisine
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
Georges Auguste Escoffier
The person responsible for preparing vegetables, starches, soups and eggs a. Tournant B. Entremetier C. Grillardin D. Saucier
Entremetier
The person responsible for preparing sauces, sauteed foods, and stews A. Saucier B. Sous chef C. Rotisseur D. Gaarde manager
Saucier
The person who replaces other station chefs when they are absent A. Tournant B. Working Chef C. Rotisseur D. Garde Manger
Tournant
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
Marie Antoine Careme
The person responsible for preparing braised and roasted meats A. Sous Chef B. Poissonnier C. Grillardin D. Rotisseur
Rotisseur
The person responsible for preparing desserts and pastries A. Entremetier B. Patissier C. Tournant B. Saucier
Patissier
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
executive chef
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
Sous chef
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
working chef
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
station chef
A set of attitudes and code of behavior followed by successful food workers A. Morse code B. Indentured servitude C. Self-promotion D. Professionalism
D. Professionalism
Who prepares: Roast round of beef
Rotisseur
Who prepares: White wine sauce
Saucier
Who prepares: Chocolate cream pie
Patissier
Who prepares: Trout amandine
Poissonier
Who prepares: Broiled Veal Chops
Grillardin
Who prepares: Waldorf Salad
Garde manger
Who prepares: Braised Veal Shoulder
Rotisseur
Who prepares: Lamb stew
Saucier
Who prepares: Bleu cheese Dressing
Garde Manger
Who prepares: Boiled potatoes
Entremetier
Who prepares: Roast chicken with gravy
Rotisseur
Who prepares; Split pea soup
Entremetier
Who prepares: Fried breaded Shrimp
Poissonier
Who prepares: Beef Stew
Saucier
Who prepares: Chicken Liver Pate
Garde Manger
Who prepares: Baked apples
Patissier
Who prepares: Sauteed Veal Acallopini
Saucier
Who prepares: Steamed broccoli
Entremerier
Who prepares: Poached Halibut Steaks
Poissonier
True or False: The position of short order cook is an entry level position because it requires no skill or experience
False
True or False: In the early 20th century, the most revolutionary change in the food industry was the invention of refrigeration
True
True or False: Because modern technology uses so many new chemicals, food poisoning is more of a danger than it was 100 years ago
False
True or False: The word Chef is a French term meaning cook
False
True or False: Because more and more people are beginning to appreciate fresh foods, convenience foods are becoming less important in food service operations
False
True or False: Every job in the kitchen is an important one
True
True or False: Good restaurants have high menu prices because high quality food always costs more to produce than poor or average food
False
True or False: The Tournant is the cook responsible for preparing rotisserie foods
False
True or False: The organization of the kitchen staff depends in part on whether the food is prepared to order, or batch cooked in large quantities
True
True or False: Because of ever changing technology and the changing tastes of the consumers, the old techniques of the “classical” cuisine are no longer used
False
