Introduction to Culinary Arts

Georges Augustus Escoffier (1846-1935) simplified the excessive kitchen to an efficient kitchen organisation system is still used in large upscale restaurants today.

• True

• False

The following command after the Chef is Chef de Partie

• True

• False

Poissonier, a fish station chef, prepares all fish items and sauces.

• True

• False

Asian cuisine encompasses a variety of flavours and ingredients coming from diverse ethnicity and cultures in Asian countries.

• True

• False

Which of the following best describes Asian cuisine?

• Cuisine with a base in rice and grain products.

• Based on spices and flavourings imported from all over the globe.

• Asia cuisine encompasses a variety of flavours and ingredients infused from diverse ethnicities and cultures in Asian countries.

• Cuisine evolved through family recipies.

What best describes the foundational principles of the kitchen brigade system?

• A system based on free-flowing ideas and recipes.

• The kitchen staff is divided into specialised departments with defined tasks and responsibilities.

• A process that has built-in flexibility.

• An organisation process with a bottom-up approach

What is one of the essential elements in selecting equipment to match the concept?

• Customer preference for comfort

• The latest technology

• A process that has built-in flexibility

• Lowest cost option

Why different menu concepts important in the design stage of foodservice development?

• Menu concepts determine the equipment needed to design the kitchen

• Menu design draws different customer expectations

• Menu dictates opportunity cost

• Menu can change frequently

Which of the following best outlines the production process?

• Purchasing, receiving, issuing, and cooking

• Forecasting, receiving, issuing, and serving

• Purchasing, receiving, storage, and preparation

• Forecasting, purchasing, serving, and costing