Unit 1 Review

What system did Georges-Auguste Escoffier develop to assign responsibilities in the kitchen?

• Brigade System

• Command System

• Hierarchy System

• Team System

Who opened the first national fine-dining chain, Ruth Chris Steak House, in 1977?

• Ray Kroc

• Frank Carney

• Norman Brinker

• Ruth Fertel

What type of cuisine did Fernand Point introduce in 1897?

• Grand Cuisine

• Nouvelle Cuisine

• Classical Cuisine

• American Cuisine

What does "Chef de cuisine" literally mean?

• Chief of the kitchen

• Head of the station

• Assistant chef

• Pastry chef

Who oversees the work of specialists in the baking and pastry department?

• Pastry cook

• Pastry chef

• Saucier

• Baker

Which trait is essential for a successful chef?

• Disrespectful

• Positive attitude

• Inflexible

• Inefficient

What is important for maintaining wellness and health as a chef?

• Ignoring stress

• Maintaining work and life balance

• Working long hours

• Avoiding breaks

What is one of the things a chef needs to know?

• Literature

• Cost accounting

• History

• Geography

Which of the following is NOT a professional trait of a successful chef?

• Respectful

• Punctual and dependable

• Positive attitude

• Disrespectful

Which of the following is a profession that requires knowledge and skills like those of a chef but is not a chef?

• Registered Dietician

• Software Developer

• Mechanical Engineer

• Architect