Hotel Management: Chef Trivia!

2.

The person responsible for preparing sauces, sautéed foods and stews is the:

Station chef or chef de partie.
Garde manger or pantry chef.
Saucier or sauce chef.
Sous chef.

Correct Answer

A. Saucier or sauce chef.

Explanation

The person responsible for preparing sauces, sautéed foods, and stews is the saucier or sauce chef. This chef specializes in creating and perfecting various types of sauces, which are essential for enhancing the flavors of dishes. They are also skilled in sautéing foods and preparing stews, which require careful attention to cooking techniques and flavor combinations. The saucier or sauce chef plays a crucial role in ensuring that the dishes have the right balance of flavors and are cooked to perfection.

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3.

Because of the new styles of cooking developed in the past 25 years, the old techniques of the so-called “classical cooking” are no longer used.

True
False

Correct Answer

A. False

Explanation

The statement suggests that the old techniques of classical cooking are no longer used due to the new styles of cooking developed in the past 25 years. However, the correct answer is False. This means that the old techniques of classical cooking are still being used despite the emergence of new cooking styles.

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4.

Because modern technology uses so many new chemicals, food poisoning is more of a danger today than it was a hundred years ago.

True
False

Correct Answer

A. True

Explanation

The statement suggests that the use of new chemicals in modern technology increases the risk of food poisoning compared to a hundred years ago. This implies that the advancements in technology have introduced more potential sources of contamination, making food poisoning more prevalent in the present day. Therefore, the answer "True" aligns with the given explanation.

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5.

Good restaurants have high menu prices because high-quality food always costs more to prepare than poor or average food.

True
False

Correct Answer

A. True

Explanation

High-quality food often requires the use of premium ingredients, which are more expensive. Additionally, good restaurants invest in skilled chefs and staff who can prepare and present the food in a superior manner. The cost of maintaining a clean and comfortable dining environment, as well as providing excellent customer service, also contributes to the higher menu prices. Therefore, it is reasonable to assume that good restaurants have high menu prices due to the higher costs associated with providing high-quality food and overall dining experience.

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6.

The person responsible for preparing cold foods, such as salads, salad dressings, and cold hors d'oeuvres is the:

Garde manger or pantry chef.
Executive chef.
Sous chef.
Station chef or chef de partie.

Correct Answer

A. Garde manger or pantry chef.

Explanation

The person responsible for preparing cold foods, such as salads, salad dressings, and cold hors d'oeuvres is the garde manger or pantry chef. This role specializes in the preparation and presentation of cold dishes, often working in a separate area of the kitchen known as the garde manger station. The garde manger or pantry chef ensures that cold dishes are made with precision and artistic flair, as they are often visually appealing. They also oversee the storage and organization of ingredients in the pantry, hence the name "pantry chef." The executive chef is in charge of the entire kitchen, the sous chef assists the executive chef, and the station chef or chef de partie is responsible for a specific station or section of the kitchen.

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7.

The person who is in charge of the kitchen and who also works at one or more of the production stations, usually in smaller establishments, is the:

Station chef or chef de partie.
Sous chef.
Working chef.
Rotisseur or roast cook.

Correct Answer

A. Station chef or chef de partie.

Explanation

The person who is in charge of the kitchen and also works at one or more of the production stations is referred to as the station chef or chef de partie. This role is typically found in smaller establishments where the chef is responsible for overseeing the kitchen operations while also actively participating in the cooking process. The station chef or chef de partie is skilled in a specific area of the kitchen, such as sautéing, grilling, or pastry, and is responsible for managing their station and ensuring the quality and consistency of the dishes prepared.

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8.

Institutional kitchens like school cafeterias usually do more cooking to order than restaurants do.

True
False

Correct Answer

A. True

Explanation

Institutional kitchens like school cafeterias usually do more cooking to order than restaurants do because they have to cater to a large number of students with varying preferences and dietary restrictions. Unlike restaurants, which often have a set menu and can prepare dishes in advance, institutional kitchens need to prepare meals based on individual orders to ensure freshness and accommodate specific dietary needs. This allows students to have more control over their meal choices and ensures that their food is prepared according to their preferences.

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9.

A person who is in charge of one particular area of production in a kitchen is the:

Executive chef.
Station chef or chef de partie.
Working chef.
Patissier or pastry chef.

Correct Answer

A. Station chef or chef de partie.

Explanation

A station chef or chef de partie is responsible for overseeing a specific area of production in a kitchen. They are in charge of a particular station or section, such as the grill, sauté, or pastry station. They manage the preparation and cooking of dishes in their assigned area, ensuring that they are executed properly and meet the standards set by the executive chef. The station chef collaborates with other kitchen staff and coordinates the timing of dishes to ensure a smooth flow of service.

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10.

The organization of the kitchen staff depends in part on whether foods are mostly cooked to order or mostly prepared ahead in large quantities.

True
False

Correct Answer

A. False

Explanation

The organization of the kitchen staff does not depend on whether foods are mostly cooked to order or mostly prepared ahead in large quantities. The organization of the kitchen staff depends on various factors such as the size of the kitchen, the type of establishment, the menu, and the number of customers. While the cooking method may influence the workflow and allocation of tasks, it is not the sole determining factor in organizing the kitchen staff.

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1

Hotel Management: Chef Trivia!

The person responsible for preparing roasted and braised meats is the:

Quiz Preview

The person responsible for preparing sauces, sautéed foods and stews is the:

Because of the new styles of cooking developed in the past 25 years, the old techniques of the so-called “classical cooking” are no longer used.

Because modern technology uses so many new chemicals, food poisoning is more of a danger today than it was a hundred years ago.

Good restaurants have high menu prices because high-quality food always costs more to prepare than poor or average food.

The person responsible for preparing cold foods, such as salads, salad dressings, and cold hors d'oeuvres is the:

The person who is in charge of the kitchen and who also works at one or more of the production stations, usually in smaller establishments, is the:

Institutional kitchens like school cafeterias usually do more cooking to order than restaurants do.

A person who is in charge of one particular area of production in a kitchen is the:

The organization of the kitchen staff depends in part on whether foods are mostly cooked to order or mostly prepared ahead in large quantities.