Quiz 1 : FOOD PREPARATION & PRODUCTIONS

What is the name of the first ever restaurant in food service history?

• Plunge Restaurant
• Boulanger's Restaurant
• Parisian Restaurant

Escoffier introduces Kitchen Brigade System in the Culinary world. What is the task of a Poissonnier?

• Cook soups
• Cook seafood and fish dishes
• Does all roasting dishes

International influence have created this type of cuisine.

• Fusion Cuisine
• Exotic Cuisine

Sous Vide means ________ _________ in French.

• On Vacuum
• Under Vacuum

A saucier is ...

• prepares fish dishes
• responsible for sauces, stews, stocks, hot hors d’oeuvres, and sautéed items

A garde manger chef is responsible for ....

• cold foods, including salads, dressings, pâté, cold hors d’oeuvres, and buffet items
• takes orders from waiters and passes them on to cooks

These are the qualities of a professional chefs. (Pick the correct answers)

• A positive attitude on the job
• Ability to work with people
• Eagerness to learn
• Dedication to quality
• Experience

What is the meaning of HACCP?

• Hazards Analysis Critical Control Point
• Harm Analysis Critical Control Point
• Hazardous Analysis Critical Control Point

Microorganisms that can harm human are ...

• Parasites
• Bacteria
• Virus
• Bugs

The condition that can multiply bacteria are below:

• Water
• Food
• Time
• Temperature
• Steel