Ch. 4 Test (Slo Final)
Questions and Answers
- 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
Correct Answer
B. ClassicalExplanation
The question is discussing the introduction of a type of cuisine to the professional kitchen during the time when large grand hotels were established. The word "classical" refers to a traditional or standard style, which suggests that the cuisine being introduced was a traditional or standard type of cuisine. This aligns with the context of the question and makes "classical" the most suitable answer.Rate this question:
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- 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
Correct Answer
D. Grand hotelsExplanation
The establishment of grand hotels created opportunities for chefs to prepare fine cuisine in commercial kitchens on a large scale. Grand hotels are known for their large dining rooms and extensive menus, which require skilled chefs to cater to the demands of a large number of guests. These hotels provided a platform for chefs to showcase their culinary skills and create elaborate dishes, leading to the development of fine cuisine in commercial kitchens.Rate this question:
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- 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.
Correct Answer
C. Similar tasks and productsExplanation
In the brigade system, stations were determined by grouping similar tasks and products. This means that culinary workers with similar levels of experience would be assigned to stations where they would be responsible for similar tasks and products. This grouping allows for better organization and efficiency in the kitchen, as each station can focus on specific tasks and products, ensuring that they are prepared consistently and to the highest standard.Rate this question:
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- 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
Correct Answer
B. Chef de cuisineExplanation
The correct answer is "chef de cuisine." In a classical brigade, the chef de cuisine is the highest-ranking chef and is responsible for supervising all positions in the kitchen. They ensure the quality of the food and the safety of both the guests and the cooks. The chef de cuisine is in charge of menu planning, recipe development, and overall kitchen management.Rate this question:
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- 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
Correct Answer
D. Sous chefExplanation
The correct answer is "sous chef". In a classical brigade, the sous chef is the second in command. They assist the head chef in managing the kitchen, supervising the staff, and ensuring the smooth operation of the kitchen. The sous chef is responsible for overseeing food preparation, maintaining quality standards, and stepping in for the head chef when necessary. They play a crucial role in the hierarchy of a kitchen brigade.Rate this question:
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- 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
Correct Answer
A. Is responsible for preparing meals for the staff in large operationsExplanation
The communard in a classical brigade is responsible for preparing meals for the staff in large operations. This role involves overseeing the entire meal preparation process, including planning, organizing, and cooking meals for a large number of people. The communard ensures that meals are prepared efficiently and to the highest standards, taking into account factors such as dietary restrictions and preferences. They work closely with other members of the brigade to coordinate meal service and ensure that all staff members are well-fed during large operations.Rate this question:
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- 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
Correct Answer
D. Oversees the preparation and cooking of vegetables, starches, egg dishes, and hot appetizersExplanation
The entremetier in a classical brigade oversees the preparation and cooking of vegetables, starches, egg dishes, and hot appetizers. This role is responsible for ensuring that these items are properly prepared and cooked to the desired standards. They work closely with other members of the brigade to coordinate the timing and presentation of these dishes.Rate this question:
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- 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
Correct Answer
C. TournantExplanation
A tournant in a classical brigade is responsible for filling in for other staff members on their days off. This means that when someone is absent or on leave, the tournant will step in and perform their duties. They are versatile and capable of working in various positions within the brigade, ensuring that the operations run smoothly even when there are staff shortages.Rate this question:
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- 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.
Correct Answer
C. A foodservice operation’s menu.Explanation
The most important factor in determining the staff size and organization of a kitchen is the foodservice operation's menu. The menu dictates the variety and complexity of dishes that need to be prepared, which in turn determines the number of chefs, cooks, and other kitchen staff required. A menu with a wide range of dishes and specialized cuisines will require a larger staff compared to a menu with limited options. Additionally, the menu also influences the skill set and experience level of the kitchen staff needed to execute the dishes effectively.Rate this question:
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- 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.
Correct Answer
A. A resort that has three restaurants each featuring a different cuisineExplanation
A resort that has three restaurants each featuring a different cuisine is most likely to employ an executive chef because managing multiple restaurants with different cuisines requires a high level of culinary expertise and leadership. An executive chef is responsible for overseeing the overall operations, menu development, and quality control of the kitchen, which is necessary in a resort with multiple dining establishments.Rate this question:
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- 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.
Correct Answer
B. Overseeing staff working at the cold food station.Explanation
A garde manger is a chef who specializes in cold food preparation, such as salads, appetizers, and cold sauces. Therefore, overseeing staff working at the cold food station is the most likely situation for a garde manger to be involved. This role involves supervising the preparation and presentation of cold dishes, ensuring that they are prepared to the highest quality standards and in line with the establishment's menu and customer preferences.Rate this question:
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- 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
Correct Answer
B. Cross trainingExplanation
Cross training in a kitchen organization refers to the practice of training employees to perform multiple tasks and roles within the kitchen. This means that staff members are not limited to specific roles and can be scheduled more easily based on their skills and availability. Chefs also have the flexibility to assign different jobs to employees, ensuring that tasks are distributed efficiently. Moreover, cross training helps alleviate boredom as employees can switch between different tasks, preventing monotony and enhancing their overall job satisfaction.Rate this question:
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- 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.
Correct Answer
B. Washing vegetables that need to be peeled.Explanation
The stewarding department is responsible for tasks related to cleaning and maintaining the kitchen and dining areas. This includes warewashing, washing pots and pans, and storing and transporting serviceware. However, washing vegetables that need to be peeled is typically the responsibility of the kitchen staff or the culinary department, as it is directly related to food preparation rather than cleaning and maintenance.Rate this question:
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- 26.
In large banquet and catering operations, chefs work most closely with the ____ to plan events.
- A.
Purchasing department
- B.
Executive chef
- C.
Sales staff
- D.
Stewarding staff
Correct Answer
C. Sales staffExplanation
In large banquet and catering operations, chefs work most closely with the sales staff to plan events. The sales staff is responsible for understanding the client's needs and preferences, as well as coordinating the logistics of the event. Chefs collaborate with the sales staff to create menus that meet the client's requirements and ensure that the food is prepared and presented according to the client's expectations. By working closely with the sales staff, chefs can effectively plan and execute successful events.Rate this question:
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- 27.
Which of the following is not a reason that many prepared food products, such as precut vegetables, portion-controlled meats and fish, and prepared sauces and soups, are used in modern professional kitchens?
- A.
To serve a better tasting product.
- B.
To save time.
- C.
To allow the kitchen to have a smaller staff.
- D.
To ensure each dish tastes unique.
Correct Answer
A. To serve a better tasting product.Explanation
Many prepared food products, such as precut vegetables, portion-controlled meats and fish, and prepared sauces and soups, are used in modern professional kitchens to save time and allow the kitchen to have a smaller staff. These products are convenient and require less preparation, which helps in reducing the cooking time and workload in the kitchen. Additionally, using prepared food products can ensure consistency in taste and quality, as they are often made using standardized recipes and techniques. However, the use of prepared food products may not necessarily guarantee a better tasting product, as the taste can vary depending on the ingredients and cooking methods used.Rate this question:
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Current Version
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Mar 21, 2023Quiz Edited by
ProProfs Editorial Team -
Sep 17, 2020Quiz Created by
Kayla Stuefen
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