Chapter 13 Flashcards
An arrangement of equipment and tools in a certain area dedicated to completing a specific task is a
Workstation
Section of the kitchen where salad preparation is performed
Garde manger
Responsible for accepting orders from the dining room and reviewing dishes before service
Sous chef
Responsible for explaining the menu to guests and taking their orders
Captain
Section of the kitchen where cold food is prepared
Garde manger
Section of the kitchen where cold food preparation is performed
Short order or hot food
Section where dough holding and proofing is performed
Bakery
Where the sauté station is located
Hot food section
Is responsible for all kitchen operations
Chef
Known as the second chef
Sous chef
Produces all baked goods and desserts
Pastry chef
Communicates orders and makes sure the food is cooked In the right order for all parties at the table
Expediter
Is responsible for service throughout the dining room or a section of it
Head waiter
Responsible for any table side preparations
Captain
Responsible for making sure tables are set properly for each course
Front waiter
Is responsible for clearing plates from tables
Back waiter
Is responsible for ensuring food orders are delivered properly to the correct tables
Front waiter
Meaning of the French term mise en place
To put in place
Leaves stems or flowers of an aromatic plant are
Herbs
Kosher table and sea
Salt
In general seasons should be added
At the start of a dish
The way food tastes refers to
Flavor
Stock beer and tea are examples of
Aromatic liquids
A clear soup made from richly seasoned stock is called a
Consommé
Granulated, honey and lactose are examples of
Sugars
Wine and vinegar are examples of
Acids
The type of cuisine in which rosemary is commonly used
Mediterranean
Commonly used in Indian food
Turmeric
Cooking method best suited for clarified butter
Sautéing
The percentage of dietary fiber is based on the recommendation of
25 grams
Spices should be stored
In a cupboard or air tight container
The nutritional daily values are based on
A 2000 calorie diet
The bark roots seeds buds or berries of an aromatic plant
Spices
Associated with negative effects on cholesterol and heart health
Trans fat
The basis for reporting each foods nutrient content and is defined as the amount of food eaten at one time for each food category
Serving size
Responsible for overall service management
Maître d’
Is responsible for the kitchen team in the chefs absence
Sous chef
Is responsible for explaining the menu to guests, taking their orders and preparing items table side
Captain
Equal to 2,300 milligrams of sodium
1 teaspoon
The daily recommendation for cholesterol is that it should not exceed
300 milligrams
