Culinarian
How Sweet it is
Workstations
Kitchen Brigade
Dining Room Brigade
100
One who studies and continues to study the art of cooking.
What is a culinarian?
100
All the sensations produced by whatever is in the mouth, but mostly the food's aroma and taste.
What is flavor
100
Workstations using the same or similar equipment for related tasks are grouped together into these.
What is a work section?
100
The chef who developed the kitchen brigade.
Who is Escoffier?
100
In charge of the front of the house
Who is the manager or maitre d'?
200
A celebrity chef that does not meet the culinarian standards of courtesy and respect due to his excessive use of abusive language and profanity.
Who is Gordon Ramsey
200
How a food smells.
What is aroma?
200
Includes the steam cooking and dry-heat cooking.
What is the banquet section?
200
A system of staffing a kitchen so that each worker is assigned a set of specific tasks.
What is the kitchen brigade?
200
this person buses tables, refills water glasses and other general tasks
Who is the back waiter?
300
NRA
What is the National Restaurant Association?
300
Found in the nose, they send messages to the part of the brain responsible for emotional responses.
What are receptors?
300
Includes the mixing station, dessert preparation and the dough rolling station
What is the bakery section?
300
The second chef
Who is the sous chef?
300
the person responsible for the wine service
Who is the wine steward?
400
ACF
What is the American Culinary Federation?
400
Our ability to identify substances like foods, minerals and poisons.
What is taste?
400
Includes the holding and plating, the griddle station and the fry station.
What is the short-order section?
400
the fish station chef
Who is the poissonier?
400
the person responsible for explaining the menu to guests and taking their orders.
Who is the captain?
500
Treat your ingredients, guests and coworkers with this
What is respect
500
This is the savory taste.
What is umami?
500
Includes the salad greens cleaning, the sandwich station, and the cold foods preparation.
What is the garde-manger section?
500
the expediter
Who is the aboyeur?
500
responsible for service throughout the dining room or a section of it.
Who is the headwaiter?
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