Chapter 1 Vocab

Question 1

Chef

Answer 1

Highly trained and responsible head cook

Question 2

Cater

Answer 2

Provides food service for special social events

Question 3

Side Worker

Answer 3

Does side tasks

Question 4

Customers

Answer 4

carries the major responsibility of the hosting personnel

Question 5

Two main areas of foodservice establishment

Answer 5

BOH, FOH

Question 6

Skills to be successful in the foodservice industry

Answer 6

Work ethic, math reading, and measuring

Question 7

Back of house

Answer 7

Cook(s)

Question 8

Commis

Answer 8

Apprentice

Question 9

Brigade

Answer 9

The order of the kitchen/system of responsibility

Question 10

Sous Chef

Answer 10

the second in charge chef

Question 11

Server

Answer 11

Front of house, responsible for representing the bill to the customer

Question 12

Garde-manger

Answer 12

Responsible for cold food prep

Question 13

Front of house

Answer 13

Serving the guests

Question 14

Poor communication

Answer 14

Major of the staff problems

Question 15

Rotisser

Answer 15

responsible for all roasted items and jus or other related sauces

Question 16

Food miles

Answer 16

Distance food travels to reach the establishment

Question 17

Ferran Adria

Answer 17

Experimental Spanish Chef, Salvadar Dalí, food futurist

Question 18

Saucier

Answer 18

Holds one of the most demanding jobs in the kitchen, responsible for most sauces and all sautéed items

Question 19

Patissier

Answer 19

Responsible for all baked items, supervises the boulanger

Question 20

One of the things a chef shouldn’t have

Answer 20

An ego

Question 21

When and what was the first restaurant?

Answer 21

1765 Monsieur Boulanger

Question 22

How was Bread and French connected?

Answer 22

French loved bread

Question 23

King of Cooks, Cook of Kings

Answer 23

Antonin Careme

Question 24

Who designed the chef jacket?

Answer 24

Antonin Careme

Question 25

Antonin Careme’s goal

Answer 25

to achieve lightness, grace, order, perspicacity, or the Grande Cuisine

Question 26

Emperor of the World’s kitchens

Answer 26

Auguste Escoffier

Question 27

Auguste Escoffier

Answer 27

simplified food, classified 5 mother sauces, wrote a collection of classic cuisine

Question 28

Auguste Escoffier cuisine

Answer 28

French cuisine

Question 29

What style characterized the dining style created by Careme called Grande cuisine?

Answer 29

the smaller size and the simpler look

Question 30

Charles Ranhofer

Answer 30

Delmonico’s

Question 31

Where is Delmonico’s?

Answer 31

New York

Question 32

Fernand Point

Answer 32

went to LeCole Lenotro

Question 33

What was Fernand Point’s goal?

Answer 33

train new and inspire chefs

Question 34

What was Gaston LeNotre?

Answer 34

Father of modern French Cuisine

Question 35

What was Alice Waters apart of?

Answer 35

Farm to table movement

Question 36

What is a toque?

Answer 36

a chef hat wore by executive chef

Question 37

What is fusion cuisine?

Answer 37

blending of different cultures

Question 38

What does it take to become a professional chef?

Answer 38

experience, associate degree, learn the fine aspects of trade