Culinary Jobs & Work Stations Review Game

Question 1

T or F? Full-service involves customer orders & servers bring their meal to the table, which can be casual or fine-dinin

Accepted Answer

True

Question 2

True or False? The Entremetier is responsible for fish.

Accepted Answer

False

Question 3

The Legumier position is responsible for Vegetables.

Accepted Answer

True

Question 4

Tor F? Commercial food service include: corporations, schools, colleges & universities, hospitals & nursing homes.

Accepted Answer

False

Question 5

What is the Chef de partie responsible for?

Accepted Answer

Any of the particular workstations in the kitchen.

Question 6

What level of government enforces laws and regulation governing food service businesses?

Accepted Answer

All of the Above

Question 7

True or False? The Chef de garde is also known as the Night Chef.

Accepted Answer

True

Question 8

Which is a risk of entrepreneurship?

Accepted Answer

debts

Question 9

True or False? Cross training in the kitchen produces flexibility.

Accepted Answer

True

Question 10

Which is a reward of entrepreneurship?

Accepted Answer

Financial gains/profits

Question 11

This chef supervises the kitchen and is responsible for food quality and safety of guests and cooks.

Accepted Answer

Chef de cuisine

Question 12

This chef is the second in command and assumes the authority and responsibility in the absence of the chef.

Accepted Answer

Sous chef

Question 13

True or False? The Garde Manger position is responsible for cold food.

Accepted Answer

True

Question 14

What two methods help to reduce labor costs in a kitchen?

Accepted Answer

Technology and prepared foods

Question 15

Why do today's kitchens need fewer cooks?

Accepted Answer

All of the above

Question 16

This position is responsible for cooking fish.

Accepted Answer

Poissonier

Question 17

True or False? The Poissonier is responsible for Vegetables, starches, egg dishes, and hot appetizers.

Accepted Answer

False

Question 18

This position coordinates the operation of the restaurants and departments of a hotel or resort.

Accepted Answer

Executive Chef

Question 19

True or False? Quick-Service is where customers can place orders at a counter and has speedy service & convenience.

Accepted Answer

True

Question 20

This position is responsible for stocks, soups, and mother sauces.

Accepted Answer

Potager

Questions 20