Culinary Management edu.

I am one of the most celebrated French Chefs in history. I founded the Brigade System and was honored for my codification of the Five Mother Sauces. I was credited with publishing Le Guide Culinaire, considered by many to be the most important textbook for Professional Chefs. Who am I?

• Anthony Bourdain

• Wolfgang Puck

• Marie Antoine Carême

• Georges Auguste Escoffier

Interpersonal and team-building skills are vital for the foodservice professional. Relating to and working with coworkers, managers and customers require these essential characteristics for success. I am an interpersonal skill that is appreciated and sought after in today’s foodservice work environment. Who am I?

• Egotism

• Departmental rivalry

• Self-control

• Petty jealousy

. There are many proper interview techniques that have been proven to lead to great employment opportunities. I am an improper interview technique that you may want to avoid at all costs. What am I?

• Speaking of trustworthiness

• Display good listening skills

• Overuse of humor

• Talk of customer satisfaction

Employee relations are just one area of ethics that some food establishments neglect too often. Many restaurants pay minimum wage or only slightly higher for high-stress jobs. I represent one ethical way of compensating foodservice workers for the vital positions that they fill. I am a/an

• overworked employee

• underpaid employee

• forced double shifter

• affordable benefits package

. Identifying skills and attributes necessary for professional advancement including factors that affect career choices are a must for individuals studying in the Culinary Arts field. I represent a skill and/or an attribute that may pose an obstacle to professional advancement. I am:

• personal interests

• family responsibilities

• personal prejudices

• abilities and priorities

. Developing skills for success in the workplace is important for all foodservice professionals. Appropriate grooming and appearance in the workplace may appear very different depending on the type of work and the location of employment. All of the following may be expected and identified as appropriate except:

• . trimmed and clean fingernails

• covered or hidden tattoos

• well groomed facial hair

• soiled and wrinkled uniform

. I am the 2007 United States Act of Congress that amended the Fair Labor Standards Act of 1938 to gradually raise the federal minimum wage. I raised the federal minimum wage in three increments: from $5.85 in July of 2007, to $6.55 per hour in July of 2008, and finally to $7.25 per hour in July of 2009. Who am I?

• Department of Labor Act

• Fair Labor Standards Act

• Child Labor Laws Act

• Fair Minimum Wage Act

Deglazing is a procedure that is often used to finish or accompany sautéed items. Which of the following best describes the appropriate preparation and use of deglazing?

• Helping to clean the cookware in preparation for the next dish

• Providing a rich, smooth, creamy texture to a finished dish

• Adding flavor to a prepared dish through the use of a milk product

• Removing the yummy bits left in the bottom of the pan using a clear liquid

Lobster Bisque is a favored soup by many who enjoy seafood. Bisques are typically a heavier soup that includes shellfish and/or other seafood, often flavored with sherry and finished with heavy cream. Bisques belong to which of the following technical soup categories?

• Clear soups

• Vegetarian and low-fat soups

• Thick soups

• Specialty and national soups

In large food service operations, product buyers and restaurant managers use me to forecast their buying needs. What am I?

• Requisition form

• Purchase order

• Production record

• Inventory sheet