Ch. 4 Test (Slo Final)
- 1.Explain the basic problem with organizing kitchen work around specialists. (2 points)
- 2.List two elements essential to pleasing room-service diners that must be cooperatively developed between the kitchen and room-service staffs. (2 points)
- 3.Explain two advantages AND two disdavantages about using prepared foods/ vacuum packed items in the kitchen. (4 points)
- 4.Name three types of prepared foods that save labor costs and offer lower costs to diners. Explain why or how it is saves on labor costs or overall cost. (6 points)
- 5.Please select where the chef de cuisine goes.
- 6.Select the Tournant
- 7.Please select the grill cook.
- 8.Please select the decorator
- 9.Please select the poissonier
- 10.Please select the potager
- 11.Please select the 2nd commis
- 12.Please select the commis
- 13.At the same time that large grand hotels came into being, ____ cuisine was introduced to the professional kitchen.
- A.
Casual
- B.
Classical
- C.
French
- D.
Global
- 14.The establishment of which of the following created opportunities for chefs to prepare fine cuisine in commercial kitchens on a large scale?
- A.
Foodservice technology.
- B.
Small inns
- C.
Classical cuisine
- D.
Grand hotels
- 15.In the brigade system, stations were determined by grouping ____.
- A.
People with expertise in a particular cuisine
- B.
Culinary workers with similar levels of experience
- C.
Similar tasks and products
- D.
All of the above.
- 16.The ____ in a classical brigade supervises all the positions in the kitchen and is responsible for the quality of the food and the safety of the guests and cooks.
- A.
Chef de garde
- B.
Chef de cuisine
- C.
Chef de partie
- D.
Sous chef
- 17.The ____ in a classical brigade is the second in command.
- A.
Chef de garde
- B.
Chef de cuisine
- C.
Chef de partie
- D.
Sous chef
- 18.The communard in a classical brigade ____.
- A.
Is responsible for preparing meals for the staff in large operations
- B.
Prepares all fish and shellfish items
- C.
Is responsible for making sauces
- D.
Oversees the preparation and cooking of vegetables, starches, egg dishes, and hot appetizers
- 19.The entremetier in a classical brigade ____.
- A.
Is responsible for preparing meals for the staff in large operations
- B.
Prepares all fish and shellfish items
- C.
Is responsible for making sauces
- D.
Oversees the preparation and cooking of vegetables, starches, egg dishes, and hot appetizers
- 20.The ____ in a classical brigade fills in for other staff members on their days off.
- A.
Expeditor
- B.
Potager
- C.
Tournant
- D.
Garde manger
- 21.Which of the following is the most important factor in determining the staff size and organization of a kitchen?
- A.
The geographical location of the foodservice operation.
- B.
The type of cuisine served.
- C.
A foodservice operation’s menu.
- D.
The presence or absence of an executive chef position.
- 22.Which of the following is most likely to employ an executive chef?
- A.
A resort that has three restaurants each featuring a different cuisine
- B.
An independently owned foodservice operation of moderate size.
- C.
A small inn.
- D.
A quick-service restaurant.
- 23.In which of the following situations is a garde manger most likely to be involved?
- A.
Overseeing staff working in a hotel coffee shop.
- B.
Overseeing staff working at the cold food station.
- C.
Overseeing staff members who work only on meats.
- D.
Overseeing a staff of cooks preparing a meal for a convention group.
- 24.A kitchen organization based on ____ has the following assets: scheduling staff is easier, chefs have more flexibility in assigning jobs, and the boredom associated with performing some tasks is eased.
- A.
Hierarchy
- B.
Cross training
- C.
Specialists
- D.
Traditional brigades
- 25.Which of the following is not typically the responsibility of the stewarding department?
- A.
Warewashing.
- B.
Washing vegetables that need to be peeled.
- C.
Storing and transporting serviceware.
- D.
Washing pots and pans.