CA 3: Unit 2 Review part 1

List qualities of a professional chef.

• Dedication

• Laziness

• Impatience

• Disorganization

How does a chef develop a flavor memory?

• By sampling foods

• By reading cookbooks

• By watching cooking shows

• By avoiding new dishes

What is another name for "farm-to-table"?

• Locavore movement

• Fast food trend

• Global cuisine

• Frozen food industry

List a part of the professional codes that good chefs and cooks should follow.

• Conduct yourself with honesty.

• Ignore customer feedback.

• Prioritize speed over quality.

• Avoid teamwork.

Graduates from culinary school are typically hired as?

• Entry level cook

• Head chef

• Restaurant owner

• Food critic

In a professional kitchen, who is responsible for coordinating the kitchen staff and its activities?

• Executive chef

• Sous chef

• Pastry chef

• Line cook

What is the term that refers to the total amount of the finished dish produced by the quantity of ingredients stated?

• Servings

• Portions

• Batches

• Recipes

What type of menu combines a static menu with a cycle menu?

• Hybrid menu

• Fixed menu

• Seasonal menu

• Rotating menu

California menus have which of the following types of items?

• Breakfast, lunch and dinner

• Appetizers, entrees and desserts

• Vegan, vegetarian and gluten-free

• Local, organic and sustainable

A person that eats only fruits, nuts and seeds is called a(n) __________.

• Fruitarian

• Vegetarian

• Omnivore

• Pescatarian