HPC REVIEWER

Also known as the Executive Chef

• Chef De Partie

• Chef De Cuisine

• Cuisiner

Also known as the Assistant Executive Chef.

• Chef De Cuisine

• Sous Chef

• Chef De Partie

The 4 Kitchen Stations

• Beverage, Garde Manger, Short Order, Hot Station

• Refrigerator, Cold Water, Microwave, Thawing

The practice of ingredients and Techniques from more than one regional or international Cuisine.

• Cuisine

• Fusion Cuisine

• Haute Cuisine

The protection of consumer health and well-being by safeguarding food from anything that can cause harm.

• Food Safety

• Food Borne Illness

• Hazard

The Food Temperature Danger Zone (TDZ).

• 5°C to 60°C / 41°F to 140°F

• 6°C to 70°C / 44°F to 145°F

• 5°C to 65°C / 42°F to 140°F

The Father of French Cuisine.

• George Auguste Escoffier

• Marie-Antoine Careme / Antonin Careme

• Mausier Boulanger

It is the most important part of an establishment where the meal preparation and production is processed.

• Kitchen

• Sink

• Service Station

Also known as the Station Chef.

• Sous Chef

• Chef De Partie

• Commis

He simplified and codified an earlier and even more complex cuisine and published works on cooking.

• George Auguste Escoffier

• Mausier Boulanger

• Marie-Antoine Careme / Antonin Careme