HTIB: Unit 8 Practice Quiz

Show up early at your station and ready to work which includes being clean, brushed, and properly outfitted for your shift. This statement includes several ideas that are part of the unspoken what?

• diversity code

• sanitary rules

• kitchen code

• safety procedures

What was the name of a Parisian boy abandoned by his parents in 1794, who rose through the ranks of strict, bustling French kitchens to become one of the most famous pastry chefs in history?

• Napoleon Bonaparte

• Marie-Antoine Carême

• Georges Auguste Escoffier

• Catherine de’ Medici

Serena works at a restaurant and is part of the front of the house crew, which means that she is expected to interact directly with _____.

• food suppliers

• back of the house crew

• patrons

• investors

What great chef took his culinary craft one step further by also becoming a restaurant owner and a writer, in addition to taking the art of French cooking into the modern age, according to many in the industry?

• Napoleon Bonaparte

• Marie-Antoine Carême

• Julia Child

• Georges Auguste Escoffier

What is another way to refer to the hierarchy that exists in the culinary world?

• professionalism

• chef de partie

• kitchen brigade

• executive chef

Joey tells his dad that he really wants beef tenderloin with gravy for dinner tonight. His dad agrees and begins putting together one of the five mother sauces using a roux and brown stock. Which of the five mother sauces is Joey’s dad making?

• Velouté

• Espagnole

• Béchamel

• Tomate

Roles like bussers, who clear tables, dishwashers, cooks, and anyone else who handles the “invisible” parts of food service are all considered to be what part of the kitchen hierarchy?

• front of the house

• chef de cuisine

• back of the house

• grillardin

How did the dedicated French chef Marie-Antoine Carême die?

• from old age

• from inhaling toxic fumes from hours spent over a coal-burning stove

• from a terrible kitchen fire that he was caught in

• by being poisoned by a rival chef

Esmerelda has been working in the food service industry for years, and she finally landed a role at the very top of the kitchen hierarchy where she is in charge of all hiring and firing of kitchen staff, menu changes, and purchase orders. What is most likely Esmerelda’s job title?

• poissonnier

• executive chef

• chef de cuisine

• entremetier

What title does the second in command to the executive chef have who is basically the hands-on leader of the kitchen brigade?

• sous chef

• sauté chef

• poissonnier

• chef de cuisine