Chapter 13

Question 1

An arrangement of equipment and tools in a certain area dedicated to completing a specific task is a

Answer 1

Workstation

Question 2

Section of the kitchen where salad preparation is performed

Answer 2

Garde manger

Question 3

Responsible for accepting orders from the dining room and reviewing dishes before service

Answer 3

Sous chef

Question 4

Responsible for explaining the menu to guests and taking their orders

Answer 4

Captain

Question 5

Section of the kitchen where cold food is prepared

Answer 5

Garde manger

Question 6

Section of the kitchen where cold food preparation is performed

Answer 6

Short order or hot food

Question 7

Section where dough holding and proofing is performed

Answer 7

Bakery

Question 8

Where the sauté station is located

Answer 8

Hot food section

Question 9

Is responsible for all kitchen operations

Answer 9

Chef

Question 10

Known as the second chef

Answer 10

Sous chef

Question 11

Produces all baked goods and desserts

Answer 11

Pastry chef

Question 12

Communicates orders and makes sure the food is cooked In the right order for all parties at the table

Answer 12

Expediter

Question 13

Is responsible for service throughout the dining room or a section of it

Answer 13

Head waiter

Question 14

Responsible for any table side preparations

Answer 14

Captain

Question 15

Responsible for making sure tables are set properly for each course

Answer 15

Front waiter

Question 16

Is responsible for clearing plates from tables

Answer 16

Back waiter

Question 17

Is responsible for ensuring food orders are delivered properly to the correct tables

Answer 17

Front waiter

Question 18

Meaning of the French term mise en place

Answer 18

To put in place

Question 19

Leaves stems or flowers of an aromatic plant are

Answer 19

Herbs

Question 20

Kosher table and sea

Answer 20

Salt

Question 21

In general seasons should be added

Answer 21

At the start of a dish

Question 22

The way food tastes refers to

Answer 22

Flavor

Question 23

Stock beer and tea are examples of

Answer 23

Aromatic liquids

Question 24

A clear soup made from richly seasoned stock is called a

Answer 24

Consommé

Question 25

Granulated, honey and lactose are examples of

Answer 25

Sugars

Question 26

Wine and vinegar are examples of

Answer 26

Acids

Question 27

The type of cuisine in which rosemary is commonly used

Answer 27

Mediterranean

Question 28

Commonly used in Indian food

Answer 28

Turmeric

Question 29

Cooking method best suited for clarified butter

Answer 29

Sautéing

Question 30

The percentage of dietary fiber is based on the recommendation of

Answer 30

25 grams

Question 31

Spices should be stored

Answer 31

In a cupboard or air tight container

Question 32

The nutritional daily values are based on

Answer 32

A 2000 calorie diet

Question 33

The bark roots seeds buds or berries of an aromatic plant

Answer 33

Spices

Question 34

Associated with negative effects on cholesterol and heart health

Answer 34

Trans fat

Question 35

The basis for reporting each foods nutrient content and is defined as the amount of food eaten at one time for each food category

Answer 35

Serving size

Question 36

Responsible for overall service management

Answer 36

Maître d’

Question 37

Is responsible for the kitchen team in the chefs absence

Answer 37

Sous chef

Question 38

Is responsible for explaining the menu to guests, taking their orders and preparing items table side

Answer 38

Captain

Question 39

Equal to 2,300 milligrams of sodium

Answer 39

1 teaspoon

Question 40

The daily recommendation for cholesterol is that it should not exceed

Answer 40

300 milligrams