chapter 1: The Food-Service Industry

Question 1

Marie-Antoine careme

Answer 1

famous nineteenth-century french chef, often considered the founder of classical cuisine

Question 2

georges-auguste escoffier

Answer 2

great chef the early twentieth century and the father of modern cookery

Question 3

nouvelle cuisine

Answer 3

a modern style of cooking that emphasizes lightness of sauce and seasonings, shortened cooking times, and new and sometimes startling combinations of food.

Question 4

sustainable agriculture

Answer 4

methods of raising healthful food in ways that are profitable to farms and farming communities and that provide living wages and benefits to workers while at the same time preserving and enhancing the soil, water, and air.

Question 5

fusion cuisine

Answer 5

the use of ingredients and techniques from more than one regional or international cuisine in a single dish.

Question 6

sous vide

Answer 6

french for “under vacuum”; a technique for cooking vacuum-packed foods at precise temperature.

Question 7

molecular gastronomy

Answer 7

the study of the chemical and physical processes that occur in cooking and the application of this science to food preparation. in general, a range of techniques used by avant-garde chefs.

Question 8

chef

Answer 8

person in charge of a kitchen or of a department of a kitchen.

Question 9

executive chef

Answer 9

the manager of a large kitchen or food production department.

Question 10

chef de cuisine

Answer 10

french term meaning “head of the kitchen.” the cook who runs the stove department of the kitchen and whom the meet chef and pastry chef report. also known as the cuisinier.

Question 11

sous chef

Answer 11

cook who supervises food production and who reports to the executive chef.

Question 12

station chef

Answer 12

cook in charge of a particular department in a kitchen or food production facility.

Question 13

saucier

Answer 13

sauce cook; prepares sauces and stews and sautes foods to order.

Question 14

poissionier

Answer 14

fish cook

Question 15

entremetier

Answer 15

the cook who prepares vegetables, starches, soups, and eggs

Question 16

rotisseur

Answer 16

cook who prepares roasted, braised, and boiled meats.

Question 17

grillardin

Answer 17

broiler cook

Question 18

garde manger

Answer 18

the cook in charge of cold food production, including salads and buffet items. the department of a kitchen in which these foods are prepared.

Question 19

patissier

Answer 19

pastry chef.

Question 20

tournant

Answer 20

cook who replaces other station cooks; relief cook or swing cook.

Question 21

expediter

Answer 21

kitchen worker who accepts and transmits orders from waiters, calls for orders to be finished, inspects finished dishes, and passes them to the dining room staff.

Question 22

aboyeur

Answer 22

kitchen worker who accepts and transmits orders from waiters, calls for the orders to be finished, inspects dishes, and passes them to the dinning room staff.

Question 23

working chef

Answer 23

the cook in charge of operations of a kitchen not large enough to have an executive chef. may work one or more production stations.

Question 24

line cook

Answer 24

a cook responsible for preparing or finishing hot a la carte items during service in a restaurant.

Question 25

short order cook

Answer 25

the cook responsible for the preparation of foods that are quickly prepared to order during service time. may handle the boiler, deep fryer, griddle, sandwich production, and sauteed items.

Question 26

breakfast cook

Answer 26

a type of short-order cook who is skilled in quickly and efficiently cooking egg dishes and other breakfast items to order.

Question 27

professionalism

Answer 27

an unwritten code of behaviour and set of attitude followed by the successful food-service employee.