Smallwares
Knife Cuts
Workstations/Brigade
More French?!
French stuff
100
What is this pan called?
a - Sautoir
b - Sauteuse
c - Rondeau
d - Fine Chinois
b - Sauteuse
100
What is this knife cut called?
a - round slice
b - chip cut
c - rondelle
d - batonett
c - rondelle
100
Literally means “chief of the kitchen.” The chef supervises all the positions in the kitchen. He or she is responsible for the quality of the food and the safety of the guests and cooks.
a - Chef de partie
b - Chef de cuisine
c - Sous chef
d - Garde mange
b - Chef de cuisine
100
What does the term Mise en Place mean?
a - small dice of carrots, onions, celery
b - process in which ingredients are prepared and organized before cooking
c - process in which inventory is taken of all food products in a kitchen
d - to parbake or parboil
b - process in which ingredients are prepared and organized before cooking
100
One of the five French Mother Sauces, this is a basic brown sauce, made from a mirepoix, brown roux, tomato puree and brown (veal or beef) stock.
a - hollandaise
b - bechamel
c - veloute
d - espagnole
d - espagnole
200
What is this called?
a - Bain marie
b - Sauteuse
c - Rondeau
d - Sautoir
c - Rondeau
200
What is this knife cut called?
a - carrot stick
b - batonett
c - julienne
d - mince
b - batonett
200
As the name of the position implies, this position is responsible for making sauces. They also prepare any sautéed or panfried items.
a - Poissonier
b - Garde manger
c - Saucier
d - Entremetier
c - Saucier
200
One of the five French Mother Sauces, a creamy white sauce made from milk whisked into a white roux
a - Veloute
b - Hollandaise
c - Espagnole
d - Bechamel
d - Bechamel
200
Dishes that are baked or broiled with a crust of breadcrumbs and/or cheese.
a - au jus
b - a la carte
c - au gratin
d - al dente
c - au gratin
300
What is this pan called?
a - Parisienne pan
b - Sauteuse
c - Rondeau
d - Sautoir
d - Sautoir
300
What is this knife cut called?
a - thin slice
b - batonett
c - rulienne
d - julienne
d - julienne
300
This position is charged with roasting meats and poultry and preparing pan sauces or gravies to accompany them. They also carve these roasted items.
a - Chef de garde
b - Rotisseur
c - Potager
d - Sous chef
b - Rotisseur
300
Smooth, creamy soup made from crustaceans such as lobster and shrimp. The shells flavor the stock, with the meat either stirred into the soup and/or used as a garnish.
a - Chowder
b - Broth soup
c - Consomme
d - Bisque
d - Bisque
300
An emulsion of egg yolks, vinegar (traditional; some recipes use lemon juice), water, and butter. One of the five French Mother Sauces.
a - veloute
b - hollandaise
c - espagnole
d - demi glace
b - hollandaise
400
What are these called?
a - Round pots
b - Bain marie inserts
c - Chinois inserts
d - Bell pots
b - Bain marie inserts
400
What is this knife cut called (smallest dice)?
a - brunoise
b - shunoise
c - batonett
d - munce
a - brunoise
400
Means “under” in French. They are the second in command. In the absence of the chef, they assume the authority and responsibility of the chef.
a - Sous chef
b - Legumier
c - Entremetier
d - Expediter
a - Sous chef
400
Brown butter. When you melt butter, the milk solids and butterfat will separate. As you continue to cook the butter, water evaporates, and the milk solids will collect in the bottom of the pan, developing a toasted color and flavor.
a - beurre noisette
b - bechamel sauce
c - clarified butter
d - beurre blanc
a - beurre noisette
400
A mixture of aromatics containing 2 parts diced onions to 1 part diced celery and 1 part diced carrots.
a - mise en place
b - mandoline
c - mirepoix
d - mince
c - mirepoix
500
What is this called?
a - China cap
b - Rondeau strainer
c - Fine Chinois
d - Sautoir
c - Fine Chinois
500
What is this knife cut called?
a - paysanne
b - julienne
c - mince
d - Mise en place
c - mince
500
They are in charge of the cold food station. This position makes salads, dressing, fruit plates, and many types of cold appetizers and buffet platters.
a - Chef de Garde
b - Garde mange
c - Poissonier
d - Potager
b - Garde mange
500
Herbs (fresh or dried), tied together with cooking string or twine in a bundle, and used to flavor soups and stews.
a - sachet
b - mise en place
c - mirepoix
d - bouquet garni
d - bouquet garni
500
A mixture of equal parts of flour and melted fat (classically, butter), cooked together and used to thicken liquids, such as sauces.
a - roux
b - sous
c - slurry
d - rondelle
a - roux
600
What is this called?
a - Mandoline
b - slicer
c - Handoline
d - Food mill
a - Mandoline
600
What is this knife cut called?
a - brunoise
b - large dice
c - tourne
d - batonett
c - tourne
600
They make all stocks, soups, and mother sauces.
a - Chef de Cuisine
b - Entremetier
c - Potager
d - Poissonier
c - Potager
600
Stock that has been clarified (usually, using egg whites) and concentrated. It has a clear color and a stronger flavor than the stock used to make it.
a - bisque
b - borscht
c - consomme
d - concasse
c - consomme
600
A stovetop cooking technique that involves quickly cooking food in a shallow pan, at a high temperature, with a small amount of fat.
a - pan searing
b - saute
c - flambe
d - sauteuse
b - saute
700
What is this called?
a - Fine zester cone
b - China cap
c - Rondeone
d - Cone strainer
b - China cap
700
What is this knife cut called?
a - riffonade
b - julienne
c - chiffonade
d - ribbon cut
c - chiffonade
700
French for fish is 'Poisson". This position is responsible for the preparation of all fish and shellfish items. In many kitchens, they are not under the direction of the saucier, but is the head of his or her own workstation.
a - Chef de partie
b - Expediter
c - Legumier
d - Poissonier
d - Poissonier
700
A light, smooth sauce made from pureed fruits or vegetables.
a - cream soup
b - coulis
c - roulis
d - marmalade
b - coulis
700
The first of the five French Mother Sauces, a light sauce made from a white stock thickened with blond roux.
a - hollandaise
b - bechamel
c - veloute
d - saute
c - veloute
800
What is this called?
a - rectangle pan
b - Hotel pan
c - Motel pan
c - braising pan
b - Hotel pan
800
What is this knife cut of a tomato called?
a - chiffonade
b - fine dice
c - mandoline
d - concasse
d - concasse
800
A chef de partie is the position in charge of any of the particular workstations in the kitchen. In American kitchens, the chef de partie may be called a station chef. The number of cooks working in each station varies with the size of the kitchen and scope of the menu.
a - Chef de partie
b - Chef de cuisne
c - Pastry chef
d - Potager
a - Chef de partie
800
A quickly-cooked broth most often used to poach other foods, like seafood. Common ingredients include water, white wine, lemon juice, and aromatics.
a - court bouillon
b - stock
c - consomme
d - bisque
a - court bouillon
800
Technique where foods are placed into vacuum sealed bags and cooked in a bath of circulating, temperature-controlled water. Using this method, you heat the water to the temperature that you want the food to reach (for example – to cook a medium-rare steak, you’d want the water to be between 130 and 135 degrees F).
a - sous chef
b - sous vide
c - sachet
b - sautoir
b - sous vide