MICRO QUIZ 1 MIDTERM

____________ opened the first free-standing restaurant in Paris.

• Monsieur Boulanger

• Marie – Antonine Carême

• Auguste Escoffier

Simplified food preparation and dining & classified the five families of sauces

• Monsieur Boulanger

• Marie – Antonine Carême

• Auguste Escoffier

Is the founder of classical French Cuisine and is considered by many to be the greatest chef who ever lived.

• Monsieur Boulanger

• Marie – Antonine Carême

• Auguste Escoffier

A Well define organizational principles.

• Brigade de cuisine

• The Kitchen Brigade System

• Brigade de cuisine - Classical

carries out such functions as scheduling, assisting other stations as needed, and, if called upon, covering for the chef

• Sous Chef

• Executive Chef

• Chef de Partie

The station chefs or line chefs

• Sous Chef

• Executive Chef

• Chef de Partie

In charge of the cold stations, preparing a large variety of salads, pates, cold appetizers, desserts, and salad dressings

• Patissier

• Garde Manger

• Entremetier

Works in kitchen where needed

• Tournant

• Boucher

• Rotisseur

Coordinating service policies and quality expectations with the owners or managers. Oversees the entire operation of the dining room.

• Chef D’étage

• Demi-Chef De Rang

• Maître D’hótel

A French term literally means, “to put in place”

• Mise en place

• Mirepoix

• Stock