(TOPIC 1) - Kitchen Essentials

What is the main difference between a domestic kitchen and a commercial kitchen?

• Voltage consumption equipment

• Location in the house

• Number of meals cooked

• Types of food prepared

Who is responsible for overseeing the entire kitchen operation in the classical kitchen brigade?

• Chef de cuisine

• Sous chef

• Head chef

• Poissonier

Which station chef is responsible for preparing sauces, stews, and hot hors d’oeuvres?

• Entremetier

• Saucier

• Poissonier

• Garde manger

What is the goal of the Kitchen Work Triangle design principle?

• To minimize the efficiency of the workspace

• To maximize the distance between key areas

• To reduce the functionality of the kitchen

• To optimize the efficiency of the workspace

Why is hand washing important before cooking in the kitchen?

• To prevent foodborne illness

• To transfer bacteria to food

• To increase the risk of contamination

• To spread harmful bacteria

What is a key aspect of personal safety in the kitchen?

• Wearing jewelry

• Proper clothing and equipment use

• Lack of discipline

• Negligence and lack of awareness

Which French term translates to 'Roast cook' in the classical kitchen brigade?

• Rôtisseur

• Grillardin

• Pâtissier

• Garde manger

What influences the decision on the implementation of the kitchen brigade in today's institutions?

• Type of food service operation

• Quality of the cuisine

• All of the above

• Size of the institution

What is the purpose of the Kitchen Brigade System in the kitchen?

• To increase the hierarchy

• To complicate the operation

• To simplify the operation

• To confuse the staff

What is the most common configuration layout of a kitchen?

• U-Shape

• Parallel

• Straight line

• L-Shape