( Quiz 1 ) KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION

Responsible in preparing sauces, stews, and hot hors d oeuvres.

• Poissonier

• Entremitier

• Rotissuer

• Saucier

Person responsible in preparing fish dishes.

• Poissonier

• Entremitier

• Rotissuer

• Garde manger

Accepts order from the waiters and passes them on cook lines.

• patisserie

• grillardin

• garde manger

• aboyeur

Responsible in preparing roasted and braised meats and gravies.

• Grillardin

• Pattissier

• aboyeur

• Rotissuer

Responsible for cold foods, including salads and dressings, pates, cold hors d’ oeuvres, and buffet items.

• garde manager

• garde manger

• aboyeur

• Chef de partie

Responsible for all aspects of food production, including menu planning, purchasing, costing, planning work schedules, hiring and training.

• Chef de partie

• Sous Chef

• Executuve Chef

• Pastry Chef

In charge of preparing meats and poultry before they are delivered to their retrospective stations.

• Chef Butcher

• Chef de Partie

• Pantry Chef

• Sous Chef

Refers to the condition and practices that preserve the quality of food to prevent contamination and foodborne illness.

• Sanitation

• .Cleanliness

• Food Safety

• All of the Above

A diseases caused by the consumption of contaminated food or drink.

• Microorganism

• Foodborne Illness

• Biological Hazards

• All of the Above

These are the bacteria that are responsible for food spoilage.

• Beneficial Bacteria

• Undesirable Bacteria

• Disease - causing bacteria

• Harmless Bacteria