Key Words

Question 1

Accompaniments

Answer 1

Items offered separately to the main dish e.g. chips

Question 2

Au gratin

Answer 2

Sprinkled with cheese and/or breadcrumbs and cooked until crunchy and golden brown

Question 3

Bain-marie

Answer 3

Food placed in a bowl kept above hot water in a saucepan

Question 4

Brulee

Answer 4

Burned cream

Question 5

Bouquet garni

Answer 5

Bunch of herbs

Question 6

Mis en plac

Answer 6

Preperation before cooking

Question 7

Coulis

Answer 7

Sauce made of fruit or vegetable puree

Question 8

En croute

Answer 8

Wrapped in pastry

Question 9

Puree

Answer 9

A smooth mixture made by passing food through a sieve

Question 10

What temperature should a freezer be below?

Answer 10

180 degrees

Question 11

What is the legal fridge temperature?

Answer 11

5 degrees

Question 12

Who is in second in charge overall of a catering establishment?

Answer 12

Assistant/Deputy manager

Question 13

Which chef is in charge of the kitchen?

Answer 13

Head chef

Question 14

Which chef is in second charge of the kitchen?

Answer 14

Second/Sous chef

Question 15

Which chef prepares desserts and pastries?

Answer 15

Pastry chef/Patissier

Question 16

Which chef prepares cold foods e.g. salads, pate and buffet items?

Answer 16

Larder chef/Garde manger

Question 17

What is a group/team of chefs called?

Answer 17

Brigade

Question 18

What does a head chef do?

Answer 18

Menu planning, purchasing, costing, planning work schedules and kitchen hygiene systems

Question 19

Where does a head chef spend most of their time?

Answer 19

In the office

Question 20

Front of house

Answer 20

Head receptionist/ assistant, porters/night porters, concierge

Question 21

Fish cheff

Answer 21

Poisonier

Question 22

Grill chef

Answer 22

Grillardin

Question 23

Fritiurier

Answer 23

Fry chef

Question 24

Sous cheff

Answer 24

Under chef

Question 25

Fiod runner/coordinator

Answer 25

Expeditor