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Ch. 3 Review Flashcards | StudBud
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Ch. 3 Review
Ch. 3 Review
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#Culinary #CTE
Flashcards
21 cards
F
Practice quiz
P
Host live
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Questions
21
Answers
1
The double breasted chef coat is originated from
Chinese empresses
King's jackets
Turkish army uniforms
European knights
2
Which position in the brigade would be chopping the most vegatables?
Garde Manger
Line Cook
Pastry Chef
Prep Cook
3
The head team member of a traditional chain restaurant would be the
Executive Chef
Kitchen Manager
Restaurant Manager
Dining Room Supervisor
4
What is the minimum internal cooking temperature of ground beef.
145
165
155
180
5
The most lucrative pathway into the professional Culinary world would be
Military
Apprenticeship
Culinary School
Certification
6
What is the minimum internal cooking temperature of a steak?
180
145
155
165
7
What fridge level are whole muscle meats on?
4
3
the bottom
1
8
The person who prepares cold salads and garnishes is the
Garde Manger
Prep Cook
Line Cook
Sous Chef
9
The white color of the chef uniforms represented
sanitation and cleanliness
European militant colors
National pride color
lamb's wool
10
Most chef/cooking positions require a four year degree
False
True
11
The food service industry has a large number of entry level positions available
False
True
12
The developer of the kitchen brigade system is:
Georges-Auguste Escoffier
Chef Tallyrand
Antonin Careme
London Savoy
13
The first purpose of the hired cooks was
to feed live stock
cooking for kings and nobility
to feed armies
working at the local pubs
14
One theory on the origin of the infamous tall chef hat is that it is styled after
Russian Zas
Military Generals
Greek Orthodox Priests
Prussian Canopies
15
An entry-level job is:
the first job out of college
jobs only requiring a diploma
all jobs
jobs requiring no experience/education
16
Host and cashier are examples of a
Production Opportunity
Service Opportunity
Kitchen Brigade
Management Opportunity
17
Which of these is NOT one of the three trend categories given in the text:
Family
Preference
Income
Work
18
"Sous" in sous chef is french for
Second
Under
Over
Top
19
The minimum internal cooking temperature means:
The temperature the oven should be set to.
The temperature food is held at.
The temperature the inside of the food needs to reach.
The temperature food needs to be cooked at.
20
Which of these is NOT a position in the traditional kitchen brigade
Executive Chef
Garde Manger
Sous Chef
Pastry Chef
21
How many owners are involved in a corporation?
0
A lot
2
1
