Menus & Courses
FOH
BOH
Food Science
Grab Bag!
100
Another name for "main course"
What is an entrée?
100
FOH stands for these words.
What is front of house?
100
This person is responsible for assembling the plates.
What is a line cook?
100
The process by which plants convert sunlight into energy.
What is photosynthesis?
100
The browning of sugar as a product of this process cooks creating a nutty flavor.
What is caramelization?
200
Name of the course ordered before the main course.
What is an appetizer?
200
This is the person who guests first interact with when they arrive at a restaurant
What is the host/hostess?
200
The person who coordinates actions between the cook staff (BOH) and waitstaff (FOH) in a restaurant.
What is an expeditor ("expo")?
200
The green color of plants is caused by this important pigment.
What is chlorophyll?
200
A mixture of butter and flour that will thicken your gravy.
What is roux?
300
The term meaning that each item is ordered separately off of the menu with individual pricing.
What is a la carte?
300
The majority of the FOH consists of these important members.
What are waiters/waitresses?
300
He/she is the number 2 in command. Number 1 when the chef is off.
What is the sous chef?
300
Foie gras, a fatty luxury product, comes from this duck organ.
What is the liver?
300
The number of folds in a chefs toque indicate he can do this so many different ways. (I'll have mine shirred.)
What is can cook an egg?
400
Small portions of several dishes served as a single meal prepared by the restaurant
What is Tasting Menu (or prix fixe or dégustation)
400
The names of at least 4 roles in the FOH.
What is host/hostess, bartender, coat checker, server (waiter/waitress)?
400
A term used when the kitchen is out of a product.
What is 86'd?
400
By circulating air in a current (according to its temperature/density) this contraption will bake your food faster and more evenly.
What is a convection oven?
400
I can stand with a bunch of my friends in this refrigerator.
What is a walk-in?
500
A single, free, bit-sized hors d'oeuvre served at the beginning of a meal at a fancy restaurant.
What is an amuse-bouche?
500
Fancy French name for the role of host/hostess.
What is the maitre d'?
500
This person would be responsible for making the semifreddo gelée.
What is the dessert chef?
500
Swordfish must be eaten in limited quantities due to the presence of this element.
What is Mercury (Hg)?
500
A wine steward usually found in fancy restaurants.
What is a sommelier?
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