MAJOR CHEF
Is the person in charge of the kitchen, In large establisment, this person has the title of "Executive Chef"
a. CHEF
b. SOUS CHEF
c. CHEF DE CUISINE
A. CHEF
Responsible for preparing sauces, stews, and hot hors d'ouvres and sautés foods to order.
SAUCE CHEF
appliance we use for making smoothies
a. hand mixer
b. blender
c. rolling pin
b. BLENDER
used to roll cookie dough
a. rolling pin
b. food processor
c. ice cream maker
rolling pin
5 MOTHER SAUCES
béchamel, velouté, espagnole, hollandaise, and tomato.
Who is responsible for all the aspects of food production
a. Chef De Cuisine
b. Sous Chef
c. Executive chef
EXECUTIVE CHEF
Responsible for preparing vegetables, soups, starches and eggs.
VEGETABLE COOK
Used to whip cream, beat eggs and cake.
a. blender
b. parchment paper
c. hand mixer
c. hand mixer
paper to prevent cookies from sticking to pan
a. baking paper
b. bakery release paper
c. parchment paper
c. parchment paper
Is directly in charge of production and works as the assistant to the executive or chef de cuisine
a. Sous Chef
b. Executive Chef
c. Working Chef
SOUS CHEF
Responsible for preparing fish dish.
FISH COOK
Used for mixing, chopping, blending quickly
a. parchment paper
b. knife spatula
c. food processor
c. Food Processor
flat edged tool used to spread butter or frosting.
a. butcher knife
b. knife spatula
c. slicer
knife spatula
Give 8 Types of Knives
Chef’s knife, Paring knife, Boning knife, Bread knife, Cheese knife, Tomato knife, Cleaver, Mincing knife Decorating knife etc.
Reports to the Executive Chef.
a. Chef de Cuisine
b. Garde Manger
c. Station Chef
CHEF DE CUISINE
Responsible for preparing roasted and braised meats and their gravies and broils meats.
ROAST COOK
Used to make our favorite frozen confection
a. ice cream maker
b. gelatin maker
c. cotton candy maker
a. Ice cream maker
adds air to flour, breaks up lumps in confectioners sugar.
a. sifter
b. rolling pin
c. pastry blender
a. sifter
In charge of Particular areas of production.
"Chef de partie" .
a. Chef De Cuisine
b. Station Chef
c. Sous Chef
STATION CHEFS
Responsible for cold foods, including salads and dressings.
PASTRY CHEF
Are used for measuring very small volumes.
a. Measuring spoons
b. Measuring cups
c. Scoops
a. Measuring spoons
blends butter and flour to make pie crust
a. food processor
b. mixer
c. pastry blender
c. pastry blender
4 Types of Cooktops
Open Elements
Flattop or Hot top
Heavy- duty flattop
Induction Cooktops