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Who handles all daily operations in a kitchen establishment?
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In a European style fine dining establishment, who is in charge of explaining the menu to guests, taking their order and any table-side preparation?
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PS1 Ch.4 gen. knwldg
prostart 1 practice test questions chapter 4
| Question | Answer |
|---|---|
| Who handles all daily operations in a kitchen establishment? | chef de cuisine |
| In a European style fine dining establishment, who is in charge of explaining the menu to guests, taking their order and any table-side preparation? | the captain |
| How does a baker's scale or balance beam scale work? | A set of weights allows one to balance the product against a known weight. |
| What is professionalism? | being courteous, honest and responsible with coworkers and customers |
| The bread baker is also called the ... | boulanger |
| A toque is a chef's _______________. | hat |
| The garde-manger is also known as the______________ chef. | pantry |
| Doing work that needs to be done without being asked to shows -____________ ____________________, | personal responsibility |
| Which section of the kitchen prepares salad, sandwiches and other cold food? | garde-manger |
| What is a standardized recipe? | one that can be used by anyone who reads it because it is clear and on a set format |
| How many fluid ounces are in a cup? | 8 |
| How many teaspoons are in a tablespoon? | 3 |
| At what temperature in Fahrenheit does water boil? | 212 degrees |
| At what temperature in Fahrenheit does water freeze? | 32 degrees |
| At what temperature in Celsius does water boil? | 100 degrees |
| At what temperature in Celsius does water freeze? | 0 degrees |
| What term describes the amount of space an ingredient takes up? | volume |
| How many cups in a pint? | 2 |
| What do grams measure when using the Metric system? | weight |
| 120 milliliters is the same as what customary or standard measurement amount? | 1/2 cup |
| This person is passionate about food, has studied food and continues to learn about the art of cooking. | culinarian |
| The amount of a vegetable that has been trimmed and cut but before it is used in a recipe is called ... | edible portion |
| The amount of an ingredient as it came from the supplier is called ... | as purchased |
| When you have all ingredients measured and prepped on your counter and you are ready to cook, you have finished your ... | mise en place |
Created by:
debrahadley
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