Hotel Management: Chef Trivia Assignment
1.The person responsible for preparing cold foods, such as salads, salad dressings, and cold hors d'oeuvres is the:
A. Garde manger or pantry chef.
B. Executive chef.
C. Sous chef.
D. Station chef or chef de partie.
2.The person responsible for preparing sauces, sauted foods and stews is the:
A.Station chef or chef de partie.
B.Garde manger or pantry chef.
C.Saucier or sauce chef.
D.Sous chef.
3.The person responsible for preparing roasted and braised meats is the:
A.Working chef.
B.Station chef or chef de partie.
C.Saucier or sauce chef.
D.Rotisseur or roast cook.
4.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:
A.Station chef or chef de partie.
B.Sous chef.
C.Working chef.
D.Rotisseur or roast cook.
5.A person who is in charge of one particular area of production in a kitchen is the:
A.Executive chef.
B.Station chef or chef de partie.
C.Working chef.
D.Patissier or pastry chef.
6.Institutional kitchens like school cafeterias usually do more cooking to order than restaurants do.
A.True
B.False
7.Because modern technology uses so many new chemicals, food poisoning is more of a danger today than it was a hundred years ago.
A.True
B.False
8.Good restaurants have high menu prices because high-quality food always costs more to prepare than poor or average food.
A.True
B.False
9.The organization of the kitchen staff depends in part on whether foods are mostly cooked to order or mostly prepared ahead in large quantities.
A.True
B.False
10.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.
A.True
B.False
