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HMKIT - Module 1

HMKIT - Module 1

Assessment

Presentation

Specialty

University

Easy

Created by

JINKEE JIMENO

Used 2+ times

FREE Resource

59 Slides • 13 Questions

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HMKIT - Module 1

Kitchen Essentials and Basic Food Preparation

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Open Ended

How do you understand Kitchen Essentials?

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Multiple Choice

Developed by Escoffier and each position has a station and defined tasks.

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Organizational Chart

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Kitchen Organization

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Kitchen Brigade System

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Kitchen System

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Multiple Choice

Fish Station Chef

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Poissonier

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Gardemanger

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Grillardin

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Abouyer

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Multiple Choice

Pastry Chef

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Gardemanger

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Pâtissier

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Boucher

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Tournant

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Multiple Choice

Roundsman

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Friturier

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Saucier

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Entremetier

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Tournant

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Multiple Choice

Prepares non-sweetened doughs

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Boulanger

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Confiseur

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Glacier

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Patissier

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Multiple Choice

Roundsman

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Friturier

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Saucier

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Entremetier

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Tournant

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Multiple Choice

It is one that offers the same dishes every day.

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Ala Carte Menu

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Static Menu

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Table d hote Menu

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Cycle Menu

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Multiple Choice

It is one that changes every day for a certain period;

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Ala carte Menu

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Cycle Menu

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Static Menu

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Table d Hote

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Multiple Choice

It is one in which each individual item is listed separately, with its own price.

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Ala carte Menu

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Cycle Menu

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Static Menu

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Table d ' hote

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Multiple Choice

Fixed Price Menu

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Ala carte menu

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Cycle Menu

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Prix Fixe Menu

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Static Menu

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Multiple Choice

It is a food or group of foods served at one time or intended to be eaten at the same time

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Course

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Meal

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Entree

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Main Dish

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Poll

Did you understand the lesson? Are the topics clearly discussed?

Yes

No

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HMKIT - Module 1

Kitchen Essentials and Basic Food Preparation

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