ProStart Chapter 13

In a traditional dining room brigade, who is responsible for explaining the menu to guests and taking their orders?

• Captain

• Headwaiter

• Front waiter

• Manager

In which section of the kitchen is the fry station located?

• Short-order or hot-food

• Hot-food or garde-manger

• Hot-food or banquet

• Short-order or garde-manger

In the modern kitchen brigade system, who is responsible for all kitchen operations?

• Expediter

• Sous chef

• Captain

• Chef

In the modern kitchen brigade system, who is known as the second chef?

• Pastry chef

• Station chef

• Sous chef

• Banquet chef

In the modern kitchen brigade system, who produces all baked goods and desserts?

• Chef

• Pastry chef

• Captain

• Sous chef

Granulated, honey, and lactose are examples of

• salts.

• peppers.

• sugars.

• acids.

Which herb or spice is commonly used in Indian food?

• Turmeric

• Nutmeg

• Caraway

• Cayenne

Where should spices be stored?

• near stoves in airtight containers for easy access.

• in a cooler away from the stove.

• in the refrigerator in an airtight container.

• in a cupboard in an airtight container.

Which type of fat is associated with negative effects on cholesterol and heart health?

• Saturated

• Monounsaturated

• Polyunsaturated

• Trans

How many teaspoons equal 2,300 milligrams of sodium?

• 1

• 2

• 3

• 4