Chapter 4.1-Professionalism

Chapter 4.1-Proffesionalism

Review

Multiple Select

A culinarian is one who has studied and continues to study the art of cooking

• True

• False

Multiple Select

A professional is one who has a college degree, is unconcerned with their working environment, and is unable to maintain the standards of the workplace

• True

• False

Multiple Select

A culinary professional must create dishes that taste great; otherwise, customers will not return

• True

• False

Multiple Select

Sound judgment is a skill that can be learned in the classroom before beginning a professional career

• True

• False

Multiple Select

Personal responsibility means being accountable for the choices that you make.

• True

• False

Multiple Select

The chef de cuisine is responsible for handling all the day-to-day operations in the kitchen

• True

• False

Multiple Select

The kitchen brigade system was created by Escoffier and has each kitchen employee performing a wide variety of tasks throughout the shift

• True

• False

Multiple Select

Scheduling employees is both an important and difficult part of a manager's job

• True

• False