Mid-year Review 1

Front

What does "Mise en Place" refer to in general kitchen knowledge?

Back

The process of setting up ingredients and tools before cooking

Front

What is the purpose of proper food storage/labeling?

Back

To ensure food safety and prevent spoilage

Front

What is the role of an expediter in a kitchen brigade?

Back

To ensure orders are prepared and delivered efficiently

Front

In restaurant service, from which side should you serve guests?

Back

Left

Front

In restaurant service, from which side should you clear dishes?

Back

Right

Front

What is "upselling" in a restaurant context?

Back

Encouraging customers to purchase more expensive items

Front

What is a "supreme chicken cut" also known as?

Back

Airline chicken

Front

Why is temperature control important in buffet service?

Back

To prevent foodborne illnesses

Front

What is a primal cut in meat fabrication?

Back

A basic cut from which other cuts are made

Front

How do you calculate the tax to add to a bill?

Back

Multiply the total by the tax rate