Professionalism in Culinary Arts

What is professionalism in culinary arts?

• Wearing a uniform only

• Being courteous, honest, responsible

• Memorizing recipes

• Owning a restaurant

Which of the following is a responsibility of a professional?

• To yourself, coworkers, business, and guests

• To only the guest

• To your family only

• To suppliers

The Culinarian’s Code is best described as what?

• A recipe book

• A pledge to act responsibly and pass knowledge on

• A dress code

• A menu planning guide

What does “service matters” mean?

• Guests should serve themselves

• Everyone has a role in safe, tasty, attractive food

• Only chefs matter in service

• Service is less important than cooking

Which is NOT an attribute of a culinary professional?

• Learning new foods and techniques

• Leading and training staff

• Using science and business skills

• Avoiding new knowledge

How do culinary professionals build skill?

• Schooling + practice

• Copying others’ work

• Skipping entry-level jobs

• Using shortcuts

What do customers expect from flavor?

• Foods that taste great

• Foods that are fast but bland

• Foods with no aroma

• Foods without seasoning

What is flavor?

•  A) Only sweetness in food

• B) Sensations in the mouth, mostly aroma + taste

• C) Just texture

•  D) Only saltiness

What triggers aroma perception?

• Ear canals

• Nose receptors sending messages to the brain

• Tongue only

• Eyes

Why do aromas often connect to memory?

• They trigger the part of the brain linked to emotions

• They only affect taste buds

• They have no link to memory

• They are too weak to notice