2. 1. What is a Sous Chef?
“Under” Chef- Reports to the executive chef.
Sous chefs supervise and sometimes assist
other chefs in the kitchen. They may also fill in
for the executive chef when necessary.
3. 2. What is the abbreviation for pound? How
many ounces are in a pound?
• lb
• 16 oz=1 lb
4. 3. What does it mean to
cross-train?
• Provide work experience in a variety of tasks.
Employees will have fairly separate functions in
the kitchen, yet be trained in more than one of
these positions making them more marketable
to the foodservice operation
5. 4. What is a POS?
• Restaurant POS refers to point of sale (POS) software that runs
on computers, usually touch screen terminals or wireless
handheld devices. Restaurant POS systems assist businesses to
track transactions in real time.
• Typical restaurant POS software is able to print guest
checks, print orders to kitchens and bars for preparation, process
credit cards and other payment cards, and run reports. In
addition, some systems implement wireless pagers and electronic
signature capture devices.
6. 5. Define bon appetit.
• French term, good appetite
• The phrase means, “Enjoy Your Meal”
7. 6. Define upselling.
• A technique for suggesting a larger size or
better quality than the customer’s original
order
8. 7. What is a perishable
product? Give an example.
• Products that can spoil quickly, even when
stored correctly
• milk, bananas, raw meat, etc
9. 8.
What is the difference
between clean and sanitized?
• Clean is simply free of debris but sanitized is
free of harmful bacteria
10. 9. What is the danger
zone?
• A range of temperatures between 41 and 135
degrees where harmful bacteria can rapidly
multiply
11. 10. List the six nutrients.
• Carbohydrates
• Protein
• Fats
• Vitamins
• Minerals
• Water
12. 11. What are the six food groups in the current
USDA Food Guide (My Plate)
13. 12. What does HACCP
stand for?
• Hazard Analysis Critical Control Point
14. 13. What does FATTOM
mean?
• F.A.T.T.O.M. explains what allows foodborne
pathogens to grow.
• (Food Acidity Time Temperature Oxygen
Moisture)
15. 14. What is a toque?
• a type of hat with a narrow brim or no
brim at all. Today the toque is known as the
chef’s hat
16. 15. Who is Marie-Antoine
Careme?
• a popular French chef, is credited with
developing the current chef’s uniform.
17. 16. Give an example of a
food-borne illness
• Salmonella
• E. Coli
• Botulism
• Listeriosis
• Trichinosis
18. 17. What does FIFO
stand for?
• First In, First Out
• FIFO is a system of rotation to ensure food
used in the order it arrived to prevent waste
and spoilage
20. 19. How many tablespoons are in a stick of
butter?
• 8 Tablespoons
• 8 Tablespoons= ½ cup
• 4 Tablespoons= ¼ cup
4 sticks of butter= 1 lb
21. 20. What is a ladle used
for?
• To portion liquids such as sauces and soups
• It’s long handle enables you to reach to the
bottom of a deep pot or pan.
22. 21. What is a spec?
• Specification
• A written description of the products a
foodservice operation needs to purchase
23. 22. Give examples of
food allergies.
• Lactose Intolerant- Allergic to lactose in milk
products
• Peanuts
• Wheat
• Shellfish
24. 23. What is Mirepoix?
• A mix of coarsely chopped vegetables and
herbs; typically carrots, onions, and celery
• the foundation for Mirepoix is 50% Onion,
25% celery and 25% carrot
25. 24. What is a stock?
Liquids that form the foundation of sauces and
soups. Simmering various combinations of
bones, vegetables, and herbs extracts their
flavors to create this foundation.
Good stock makes wonderful sauces and
soups!
26. 25. Define reduction
• The process of evaporating part of a stock’s
water through simmering or boiling
• Example: A glaze is a stock that is reduced and
concentrated
27. 26. What is a thickening
agent?
An ingredient, such as cornstarch, that adds
body to the sauce
28. 27. What is a coulis?
Pronounced koo-Lee, coulis is a sauce made from
fruit or vegetable puree
29. 28. What is a roux?
Pronounced roo, a roux is a cooked mixture
made from equal parts of fat and flour by
weight
30. 29. Explain the differences between measuring:
liquid, dry, solid, weight, and volume
• Liquids are measured in a glass or other transparent
material and at eye level. Examples: water, milk, juice
• Solids are measured in graduated measuring cups as well
and are sometimes packed to take the form of the measure.
Examples: Brown sugar, peanut butter, sour cream, honey
• Weight- measure amount using an electric or balance scale
• Volume- measure the amount of space that an ingredient
fills
31. 30. What is gazpacho?
• Pronounced gahz-PAH-choh, gazpacho is a
cold Spanish soup commonly served in warm
weather
32. 31. What is meant by
“clarify”
The process of removing impurities from a liquid
such as melted butter, meat stock, or vegetable
stock. This is usually accomplished by skimming
the surface of the liquid as it is heated
33. 32. What are barquettes?
Pronounced bahr-KEHTS, barquettes are boat-
shaped pastry shells that can contain a savory
filling when served as an appetizer or a sweet
filling when served as a dessert.
34. 33. What is a baguette?
pronounced bae’get, a baguette is a long thin loaf
of French bread that is commonly made from basic
lean dough and is distinguishable by its length,
crisp crust, and slits that enable the proper
expansion of gases
35. 34. Explain sensory
perception
Sensory perception is how a person’s
eyes, nose, mouth, and skin detect and evaluate
the environment. Sensory perception improves
your ability to taste
36. 35. What sensory properties of food
affect how people perceive food?
color and appearance, flavor, and texture
37. 36. We use four out of five sense organs to detect
sensory properties. What are they?
• Taste buds
• Nose
• Skin
• Eyes
38. 37. What are the four
basic tastes?
• Sweet
• Salty
• Sour
• Bitter
• Savory (stimulating and full of flavor) is sometimes
included
39. 38. What is a Maître D?
a dining-room attendant who is in charge of the
waiters and the seating of customers
Maitre D is also the trademark name for a Point of
Sale (POS) system
40. 39. What is Soupe du
jour?
“soup of the day”
Soupe du jour is the soup featured by restaurant on a
given day
41. 40. Define Tartare
a preparation of finely chopped raw meat or fish
optionally with seasonings and sauces
42. 41. Why are sharp knives considered safer than dull
knives?
With knives, it’s all about control.
A dull knife is more likely to slip rather than cut. (think about
cutting a firm, slippery object such as an apple. When the smooth edge of a
knife is applied to the slick surface, one of two things will happen: either the
blade will skid along the surface or it will cut into the flesh of the apple. Once the
knife has slipped, it’s a matter of luck & reflexes where the sharp end goes)
A sharp knife requires much less pressure to cut into an item.
When combined with a reduced tendency to slip, this gives
greater control over the blade.
43. 42. t/f: a sharp knife applied directly to your skin will cause more damage than a
dull knife.
True!!!
A sharp knife is safer than a dull one; when used
correctly, you are less likely to have an injury
with a sharp knife.
So, keep your knives sharp, practice safe cutting
techniques, and your chances of injury in the
kitchen will drop significantly
45. 44. Why is it important to cut foods
in uniform pieces?
If the food is the cut into pieces of equal size,
they cook evenly
Also,
Uniform sizes also make the finished product
more visually appealing
46. 45. Why does chopping onions
make you cry?
When you cut an onion, you break cells, releasing their
contents. Amino acid sulfoxides form sulfenic acids.
Enzymes that were kept separate now are free to
mix with the sulfenic acids to produce propanethiol s-
oxide, a volatile sulfer compound that wafts upward
toward your eyes. This gas reacts with the water in
your tears to form sulfuric acid. The sulfuric acid
burns, stimulating your eyes to release more tears to
wash the irritant away.
47. 46. What is a garde
manger?
• Pronounced gahrd-mohn-zhay, the pantry chef is
responsible for preparing cold food items. These
items may include salads, cold meats and cheeses,
and cold sauces
