Chapter 5: The Professional Chef

The supplies, money, or staff that a company needs to do business.

• active listening

• American Culinary Federation (ACF)

• apprenticeship

• attitude

• resource

The positive behaviors and appearance exhibited by an individual who is committed to a career in the culinary arts.

• active listening

• American Culinary Federation (ACF)

• apprenticeship

• professionalism

• certification

Composed of or including different elements.

• active listening

• American Culinary Federation (ACF)

• apprenticeship

• diversity

• certification

A physical, mental, and emotional response to external pressures.

• active listening

• American Culinary Federation (ACF)

• apprenticeship

• attitude

• stress

A disagreement with a coworker.

• active listening

• American Culinary Federation (ACF)

• apprenticeship

• conflict

• certification

The largest professional organization for culinarians in the United States.

• active listening

• American Culinary Federation (ACF)

• apprenticeship

• attitude

• certification

What role does a chef take on when managing both people and resources?

• Cook

• Manager

• Artistic Innovator

• Leader

Which trait is demonstrated by working efficiently?

• Respectful

• Punctual and Dependable

• Positive Attitude

• Productive

Basic mathematics and common bookkeeping procedures are part of which area of expertise?

• cost accounting

• equipment maintenance

• food science and physics

• sanitation

How to manage preventive maintenance on appliances is related to which area of expertise?

• cost accounting

• equipment maintenance

• food science and physics

• sanitation