On Cooking - Professionalism
33 Questions I 45 Attempts I Created By vneely 984 days agoA quiz for the first chapter in the "On Cooking" textbook by Labensky and Hause.
Question Excerpt From On Cooking - Professionalism
| Q.1) | This rich and elaborate cuisine was served to the French aristocracy in the 18th and 19th centuries. It was further developed and perfected by Antonin Careme. |
| Q.2) | Someone who owns or runs a restaurant or some other establishment that serves food. |
| Q.3) | In the late 19th and early 20th century, the French grande cuisine was refined and simplified by August Escoffier until he developed a new cuisine. What is it called? |
| Q.4) | This mid-20th century culinary movement departed from the elaborate principles of grande and classic cuisine. It emphasized lighter foods, natural flavors, shorter cooking times, and innovative combinations. What was it called? |
| Q.5) | In the late 20th century, California gave birth to a new culinary movement that emphasizes the use of fresh, seasonal, locally grown ingredients. Dishes are simply prepared and in such a way as to emphasize natural flavors. What is this cuisine called? |
| Q.6) | Some dishes are prepared using ingredients and/or methods taken from various regional or ethnic cuisines. What is this cuisine called? |
| Q.7) | Some foods become so commonplace throughout the world that they are ubiquitous. One example is French fries. What is the name for this type of cuisine? |
| Q.8) | Cuisines will often arise from customs and ingredients that are unique to a particular region. What is the proper name to describe these types of cuisines? |
| Q.9) | This cuisine is strongly linked to groups of people who share a cultural heritage, but isn't necessarily confined by geography or political factors. What is this type of cuisine called? |
| Q.10) | Professional kitchens have a method or system for organizing staff, which is often determined by equipment, cooking methods, or the type of foods to be served. What is this system called? |
| Q.11) | This member of the kitchen brigade is responsible for most sauces and all sauteed items. |
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| Q.12) | This cook is responsible for the preparation of fish and shellfish items. |
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| Q.13) | This cook is responsible for all grilled items. |
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| Q.14) | What is a friturier responsible for? |
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| Q.15) | This cook is responsible for roasted items and related sauces (and occasionally the grill and fry stations). |
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| Q.16) | Who is responsible for soups and stocks? |
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| Q.17) | Who is responsible for all vegetable and starch items? |
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| Q.18) | This cook is responsible for both soups/stocks AND vegetables. |
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| Q.19) | This cook is responsible for cold food preparations such as salad, cold appetizers, etc. He or she may also supervise the butcher as well as the cooks responsible for hors d'oeuvres and breakfast items. |
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| Q.20) | This chef is responsible for butchering meats and poultry. |
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| Q.21) | The roundsman or swing cook is assigned where needed. What is another name for this position? |
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| Q.22) | This chef is responsible for all baked items. |
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| Q.23) | Kitchen apprentices are also known as what? |
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| Q.24) | Assistant chefs are also known as what? |
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| Q.25) | Which qualities are needed to be a professional chef? |
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| Q.26) | The art and science of eating well is known as what? |
| Q.27) | A connoisseur of fine food and drink is also known as what? |
| Q.28) | This culinary connoisseur often enjoys fine food and drink to excess. |
| Q.29) | Foods of the very finest quality that have been prepared perfectly and beautifully presented may also be called what? |
| Q.30) | Who is the maitre d'? |
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| Q.31) | Assuming the restaurant has a full brigade of front-of-the-house/dining room staff, who is responsible for clearing plates and refilling water glasses? |
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| Q.32) | What does the captain do? |
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| Q.33) | What is the difference between an area chef and a line cook? |
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