WorksheetsExam 1 Review
Total questions: 36
Worksheet time: 24mins
Who designed and created the Culinary Chain of Command?
Careme
Escoffier
Stahl
Quinlan
(a) is considered to be the "Father of French Cuisine".
The Chef Executif / Executive Chef has a more business oriented role and has a high level of oversight in operations.
True
False
The (a) Chef reports to the Chef de Cuisine / Head Chef and oversees each station.
Which kitchen brigade role is responsible for the day-to-day operations in the kitchen and has a largely supervisory role?
Chef Executif
Sous Chef
Chef de Cuisine
Chef de Partie
Chef de Partie
Station Leader
Line Cook
Head Chef
Apprentice
(a) report to the Chef de Partie / Station Leaders.
The Kitchen Brigade is also known as the "culinary (a) of command"
Escoffier is known as the "King of Chefs and the Chef of Kings"
True
False
The Kitchen Brigade was created to maximize efficiency in order to operate in consistency.
False
True
Often times, earning a Michelin Star creates more stress and pressure on chefs.
True
False
Michelin Inspectors are
Always known
Always Chefs
Always Friendly
Always Anonymous
A (a) Michelin Star is an award given to restaurants that uphold outstanding sustainable and eco-friendly culinary practices called "sustainable gastronomy."
How many stars? "Worth a stop, very good in quality."
One
Two
Three
Four
How many stars? "Worth a detour, excellent in quality, skillfully crafted cuisine."
One
Two
Three
Four
How many stars? "Worth a special trip, exceptional in quality, precisely executed cuisine."
One
Two
Three
Four
Michelin Inspectors evaluate restaurants and chefs on the quality of ingredients, the value for the money, the personality of the chef in the dish, the consistency between visits, and...
Mastery of flavor and cooking
Mastery of hospitality
Mastery of French Cuisine
The French Revolution occurred in (a) and set the course for the foundations of cuisines to form.
Specialized shops that only sold certain foods/items during the 18th century.
Goals
Golds
Guilds
Greens
Specific set of cooking traditions and practices, associated with a specific culture or region.
Quantity Cookery
Cuisines
Consistency
Regions
Escoffier created the first culinary uniform.
True
False
Careme was considered all except...
The Father of French Cuisines
The First Celebrity Chef
King of Chefs and Chef of Kings
Creator of "Haute Cuisine"
US States that currently have Michelin Guides
CA, FL, GA, IL, CO, DC, NY
TX, CA, GA, FL, NY, DC
WA, GA, FL, NY, DC, CA, CO
LA, GA, FL, NY, DC, CA, CO
In (a) the first Michelin Stars were awarded!
All Day
Total amount of food to order for service
Total amount of food that needs to be made
Total number of chefs in the kitchen
Total number of dishes on the menu
A dead (a) is a plate that can't be served.
(a) en place means everything in its place.
Refers to the large walk-in fridge that we share with the cafeteria ladies
Mr. Walker
Reach-in
Walk-in
Kale Yeah Fridge
A response to hearing something from the chef or a teammate.
HERD
HEARD
HOLA!
Huh?
You should always say (a) when passing by someone.
What you should say when carrying a knife through the kitchen and need to pass someone.
Shalom
'Scuse me
Sharp
Sharp, Behind!
BOH = back of house
True
False
FOH = Food on Hand
True
False
Pass is a place. It refers to the front station.
True
False
On the (a) means I need it NOW!
To treat a table like a VIP
Waxing the floor
Waxing the table
Waiting on the table
Waiting on the food
