Knife Types
A narrow, pointed knife with a flexible blade used for removing bones from meat, poultry, and fish.
What is a boning knife
Cooking food water or liquid at 212°F
What is boiling
The measurement 1/2" x 1/2" x 1/2"
What is medium dice
Thee top boss of the kitchen
Who is the executive chef
Greeting guests upon arrival, seating them at tables, and managing reservations
Who is the host
A versatile, all-purpose kitchen knife with a broad, tapered blade suitable for chopping, slicing, dicing, and mincing
What is a chef knife
Cooking food in an oven with dry heat, usually uncovered, resulting in a crispy exterior and tender interior.
What is roasting
The measurement 1/4" x 1/4" x 1/4"
What is small dice
Supervising kitchen staff, delegating tasks, and ensuring smooth operations during service.
Whi is the Sous Chef
Taking food and beverage orders from guests, inputting orders into the POS system, and relaying orders to the kitchen.
Who is the server
A large, heavy knife with a broad, rectangular blade used for cutting through bones and tough materials.
What is a cleaver or butcher
Cooking food quickly in a small amount of oil or fat over high heat in a shallow pan.
What is sauteing
a small football shaped cut
What is Tourne cut
Preparing ingredients, such as washing and chopping vegetables, portioning meats.
Who is the prep cook
Mixing and serving alcoholic and non-alcoholic beverages according to recipes and guest preferences.
Who is the bartender
A small knife with a short blade used for peeling, trimming, and other intricate cutting tasks.
What is a paring
Cooking food under direct heat in an oven, similar to grilling but with heat from above
What is broiling
A kite shaped cut
What is a Lozenge cut
Assembling and plating cold dishes, ensuring proper portioning, presentation, and temperature
Who is pantry cook or garde manger
Offering wine recommendations and assistance with wine selection based on guests' preferences and menu choices
Who is the sommelier
A long, slender knife with a pointed tip and a narrow blade used for slicing cooked meats, poultry, and fish.
What is a carving knife
Cooking food slowly in a liquid, usually in a covered pot, allowing flavors to meld and proteins to become tender.
What is stewing
A cut 1/8" x 1/8" x 1/8"
What is Brunoise cut or mince
Coordinates orders between the kitchen and dining room, ensuring accurate and timely delivery of food.
Who is expediter
Clears and resetting tables, removes used dishes and glassware, and cleaning and sanitizing table surfaces
Who is the busser
A Japanese-style knife with a broad, straight blade and a sharp tip, suitable for chopping, slicing, and dicing vegetables, meat, and fish.
What is santoku
Cooking food in an enclosed oven with dry heat, resulting in even browning and a soft interior, used for bread, cakes, and pastries.
What is baking
Thin ribbon cut
What is chiffonade
The cook who makes sauces
Who is the saucier
Overseeing front-of-house staff, including hosts, servers, and bussers, to ensure efficient and courteous service
Who is the Maitre D