1
Q
The person in charge of the kitchen A. Chef B. Sous Chef C. Maitre'd D. Chief Steward
A
Chef
2
Q
The person responsible for preparing cold foods such as salads, dressings and cold hors d'oeuvres A. Entremetier B. Poissonnier C. Garde Manger D. Patissier
A
Garde Manger
3
Q
French term for a new style of cooking developed in the 1970's especially popular in France A. Chaud /Froid B. Petit Ford C. Grande Buffet D. Nouvelle Cuisine
A
Nouvelle Cuisine
4
Q
The chef who is sometimes known as the "father of twentieth century cooking and considered to be the greatest chef of his era (he died in 1935) A. Georges Auguste Escoffier B. Marie Antoine Careme C. Paul Prudhomme D. Charles De Gaulle
A
Georges Auguste Escoffier
5
Q
The person responsible for preparing vegetables, starches, soups and eggs a. Tournant B. Entremetier C. Grillardin D. Saucier
A
Entremetier
6
Q
The person responsible for preparing sauces, sauteed foods, and stews A. Saucier B. Sous chef C. Rotisseur D. Gaarde manager
A
Saucier
7
Q
The person who replaces other station chefs when they are absent A. Tournant B. Working Chef C. Rotisseur D. Garde Manger
A
Tournant
8
Q
The french Chef who is considered to be the greatest chef of the early 19th century; he refin and organized cooking and was famous for creating elaborate display pieces A. Georges Auguste Escoffier B. Paul Prudhomme C. Marie Antoinette D. Marie Antoine Careme
A
Marie Antoine Careme
9
Q
The person responsible for preparing braised and roasted meats A. Sous Chef B. Poissonnier C. Grillardin D. Rotisseur
A
Rotisseur
10
Q
The person responsible for preparing desserts and pastries A. Entremetier B. Patissier C. Tournant B. Saucier
A
Patissier
11
Q
In a large establishment, the person who is responsible for all aspects of food production, including anemu planning, purchasing, food costing and planning work schedules; in other words, the manager of a large kitchen A. working chef B. Executive chef C. Sous chef D. Banquet chef
A
executive chef
12
Q
The person who reports to the executive chef, and who directly manages the kitchen production staff A. Working chef B. Maitre d C. Sous chef D. Station chef
A
Sous chef
13
Q
The person who is in charge of the whole kitchen and who also works one or more of the production stations, usually in a smaller establishment A. Executive chef B. Sous chef C. working chef D. Banquet chef
A
working chef
14
Q
A person who is in charge of one particular area of production in the kitchen A. Station chef B. Sous chef C. Tournant D. Chief steward
A
station chef
15
Q
A set of attitudes and code of behavior followed by successful food workers A. Morse code B. Indentured servitude C. Self-promotion D. Professionalism
A
D. Professionalism
16
Q
Who prepares: Roast round of beef
A
Rotisseur
17
Q
Who prepares: White wine sauce
A
Saucier
18
Q
Who prepares: Chocolate cream pie
A
Patissier
19
Q
Who prepares: Trout amandine
A
Poissonier
20
Q
Who prepares: Broiled Veal Chops
A
Grillardin
21
Q
Who prepares: Waldorf Salad
A
Garde manger
22
Q
Who prepares: Braised Veal Shoulder
A
Rotisseur
23
Q
Who prepares: Lamb stew
A
Saucier
24
Q
Who prepares: Bleu cheese Dressing
A
Garde Manger
25
Who prepares: Boiled potatoes
Entremetier
26
Who prepares: Roast chicken with gravy
Rotisseur
27
Who prepares; Split pea soup
Entremetier
28
Who prepares: Fried breaded Shrimp
Poissonier
29
Who prepares: Beef Stew
Saucier
30
Who prepares: Chicken Liver Pate
Garde Manger
31
Who prepares: Baked apples
Patissier
32
Who prepares: Sauteed Veal Acallopini
Saucier
33
Who prepares: Steamed broccoli
Entremerier
34
Who prepares: Poached Halibut Steaks
Poissonier
35
True or False: The position of short order cook is an entry level position because it requires no skill or experience
False
36
True or False: In the early 20th century, the most revolutionary change in the food industry was the invention of refrigeration
True
37
True or False: Because modern technology uses so many new chemicals, food poisoning is more of a danger than it was 100 years ago
False
38
True or False: The word Chef is a French term meaning cook
False
39
True or False: Because more and more people are beginning to appreciate fresh foods, convenience foods are becoming less important in food service operations
False
40
True or False: Every job in the kitchen is an important one
True
41
True or False: Good restaurants have high menu prices because high quality food always costs more to produce than poor or average food
False
42
True or False: The Tournant is the cook responsible for preparing rotisserie foods
False
43
True or False: The organization of the kitchen staff depends in part on whether the food is prepared to order, or batch cooked in large quantities
True
44
True or False: Because of ever changing technology and the changing tastes of the consumers, the old techniques of the "classical" cuisine are no longer used
False
