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Food Prep

Ch. 1

QuestionAnswer
The management of human resources in rarely the responsibility of the chef False
Physical assets in a restaurant or food service operation include all equipment and supplies needed to do business True
An important strategy for managing time is to learn to communicate clearly True
Hotel facilities often have separate butchering, catering, and pastry kitchens on premises to service all their operations True
Under the brigade system, in a large pastry operation, the role of pastry chef might be broken down into several stations including confiseur, boulanger, glacier, and decorateur True
In the brigade system, the vegetable chef, or entremetier, might be responsible for vegetables, hot appetizers, soups, pastas, starches, and egg dishes. True
Following the positions of executive chef and sous chefs, the role of saute chef is considered the most demanding, responsible, and glamorous position on the line. True
In the brigade system, all appetizers are prepared by the vegetable chef (entremetier) False
Under the classic brigade system, in the absence of a fish chef, the responsibilities of that station typically fall to the grill or roast station True
Medical and dental insurance are optional benefits that might be offered to employees; they are not legal requirements True
The garde-manager is responsible for cold food preparation
The front-of-the-house staff member who works most closely with the chef is the Maitre d'hotel
The key components for creating a positive work environment are Job descriptions and training
The type of insurance which must be purchased to cover any harm to your facility, employees, or guests is known as Liability Insurance
In a hotel or large establishment, the person who oversees all food and beverage outlets is the Food and Beverage Manager
In the brigade system, the_________ is responsible for fish items, often including fish butchering, and their sauces. This position is sometimes combined with the________position. Fish Chef; Saucier
In the brigade system, the ________is responsible for all roasted foods, and related jus and sauces. In a small operation, this chef may also take on the responsibilities of the______ and ________ Rotisseur; Grill and Fry
As a culinary professional progresses in his or her career, he or she must often become a good_________, ________, and ____________ Business person; Human resources manager; Information manager
In order for a chef to become a good manager, her or she will need to learn to manage______, ________, and __________ Time; Staff; Operations
Three primary attributes or character traits the culinary professional should strive for include__________, __________, and _________ Commitment to service; Responsibility; Sound Judgement
Fry Chef Friturier
Pastry Chef Patissier
Front Waiter Chef de rang
Expediter Aboyeur
Captain Chef d'etage
Prepares frozen and cold desserts Glacier
Why is time management such an important skill for a chef to acquire? Because so much of what they do is driven by deadlines
How does a chef acquire and retain high-caliber employees? Creating a good team, Job description and Training, Good pay, Good working environment, Good benefits
What are some important resources available to someone who wants to become a culinary professional? On the job experience, Formal education, Networking
What are the primary attributes of a culinary professional? Commitment to service - How much work they put in determines the quality of service; Sense of responsibility - Respecting the customer's needs, staff, food, equipment, and facility; Sound Judgment - The ability to judge what is right
Created by: tczeltwanger
 

 



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