Level 1 chapter 2 quiz review part 2

What is the role of an Executive Chef in a restaurant or foodservice operation?

• Supervises all kitchen employees and makes decisions about menu items

• Responsible for catered parties and functions

• Helps more experienced cooks and chefs prepare orders

• Cleans and sanitizes dishes, utensils, and cooking equipment

Which skill is important for building a career that involves the use of tools to increase a person’s efficiency and productivity?

• Stress Management

• Time Management

• Career Planning

• Mentoring

What is Stress Management?

• A process for people to identify what causes them tension and pressure in the workplace and in their personal lives

• A profession or work in a particular field

• An entry-level position in the kitchen

• A type of back-of-the-house employee

Who is responsible for the kitchen team in the executive chef’s absence?

• Banquet Chef

• Prep Cook

• Sous Chef

• Dishwasher

What is the role of a Buser in a restaurant?

• Supervises all kitchen employees

• Clears and cleans tables

• Prepares and cooks guests’ orders

• Manages the front-of-the-house

Someone who advises, offers insights, and provides feedback on career development plans and progress

• Mentor

• Mentee

• Mentos

• Manager

A profession or field someone choses to work in

• Career

• Job

• Specialty

• Preference

Responsible for catered parties and functions

• Banquet Chef

• Sou Chef

• Caterer

• Functionary

Who helps more experienced chefs prepare orders?

• Prep cook

• Sou Chef

• Executive Chef

• Buser

What is the condition or feeling that demands exceed the resources available?

• Stress

• Anxiety

• Worry

• Scarcity