Who is someone that has studied and continues to study the art of cooking?
What is Culinarian.
100
What kind of stations are in the hot-food section?
What is Broiler, Fry, Griddle, Saute/Sauce, and Holding
100
What does a wine steward do?
What is someone responsible for the wine service, including purchasing wines, assisting guests in selecting wines, and serving the wines.
100
What is the number of servings a recipe makes?
What is yield.
100
What is the process that removes lumps from an ingredient and gives it a smoother consistency called?
What is sifting.
200
What is a professional?
What is someone who is committed to providing excellent service.
200
What kind of stations are in a Garde- Manger section?
What is Salad greens cleaning, salad preparation, cold foods preparation, sandwich station, and showpiece preparation.
200
What does a headwaiter do?
What is someone who is responsible for service throughout the dining room or a section of it.
200
What is the individual amount that is served to a person called?
What is portion size.
200
What are multiples of 10 that include milliliters, liters, milligrams, grams, and kilograms called?
What is metric units.
300
What are the 4 things Culinary Professionals have to do with food?
What is identify, purchase, utilize, and prepare
300
What kind of stations are in the bakery section?
What is mixing, dough holding and proofing, dough rolling and forming, baking and cooling, dessert preparation, frozen dessert preparation, and plating desserts.
300
What does a captain do?
What is someone that is responsible for explaining the menu to guests and taking their order, also for any table side preparations.
300
What is the amount of space an ingredient takes up called?
What is volume.
300
What is it called when they include the content of fats, carbohydrates, protein, fiber sodium, vitamins, and minerals in a specific food?
What is nutrition information.
400
What is the one thing professionals have to do to get good at their skills?
What is PRACTICE!!!!
400
What kind of short-order section?
What is holding and plating, griddle, fry, broiler.
400
What does a front waiter do?
What is someone that is responsible for assuring that the tables are set properly for each course, foods are delivered properly to the proper tables, and the needs of the guests are met.
400
what kind of scale measures resistance electronically?
What is an electronic scale.
400
What does it mean to "mise en place"?
What is to put in place.
500
What does pride mean to a professional?
What is having a job well done and good personal appearance and behavior.
500
What kind of stations beverage sections?
What is hot beverage, cold beverage, and alcoholic beverage.
500
What does a back waiter do?
What is someone that is responsible for clearing plates refilling water glasses, and other general tasks appropriate for new dining-room workers.
500
What is the number of servings that are needed called?
What is desired yield.
500
What does the word measurement mean?
What is referring to how much of something is being used in a recipe.