Garde Manger & Stations
kitchen section is primarily responsible for preparing salads, cold appetizers, and other chilled items
What is Garde Manger?
What piece of equipment is commonly used to transport cases from receiving to storage?
What are Utility carts?
Which small, pointed knife tip is primarily used for detailed tasks like paring and trimming?
What is the tip?
What does the French term mise en place literally mean (short phrase)?
“To put in place”
the first step in the receiving process for foodservice operations
What is checking quality and quantity of delivered items against the order?
Name the station where sautéing is typically performed
What is the Sauté station (hot food section)?
Which oven type is often used in restaurants primarily to thaw and reheat food quickly?
What is a Microwave oven?
What is the correct grip name for the guiding hand that helps prevent slippage and control cut size?
What is the Claw grip?
In a professional kitchen, what does mise en place refer to in practice?
The assembly and preparation of ingredients and tools before cooking
Why are dry goods stored at least six inches off the floor?
What is to prevent contamination from moisture or pests?
What is the primary purpose of grouping similar workstations together into a work section in a foodservice kitchen?
To make the best use of available kitchen space
Which oven type uses a conveyor belt to move food through the cooking chamber?
What is a Conveyor oven?
Which knife is designed specifically to separate raw meat from the bone?
What is a Boning knife?
Which is the primary difference between a seasoning and a flavoring?
Seasonings enhance the flavor without changing the primary flavor; flavorings bring another flavor or change the base ingredient’s flavor
temperature range should refrigerators in foodservice operations maintain
What is 32∘F to 41∘F(0°C to 5°C)?
In the modern brigade system, who communicates orders to the kitchen and ensures food for all parties at a table is cooked in the correct sequence?
Expediter
Name the cooking method best suited for clarified butter (choose the cooking technique).
What is Sautéing?
What is the purpose of a honing steel when caring for knives?
What is to realign the blade and maintain sharpness by removing microscopic burrs (maintain edge)?
Why are dried herbs typically stronger than fresh herbs?
Dry herbs have concentrated oils due to drying, making their flavor stronger
the primary purpose of a blast chiller in food safety
What is o rapidly lower food temperature so it passes quickly through the temperature danger zone?
Describe three positions in the modern kitchen brigade system and give one main responsibility for each (concise answer expected).
Examples:
Chef — overall kitchen operations
Sous chef — schedules staff and covers chef duties
Station chefs — assigned to specific stations (sauté, broiler, etc.)
Identify and briefly describe three different types of ovens used in foodservice (concise: combi, convection, deck, conveyor, or smoker — choose any three).
Compare a forged blade and a stamped blade (one clear distinguishing feature).
What is a forged blade is made from a single piece of heated metal (typically stronger/heavier); stamped blade is cut from sheet milled steel.
List four basic types of seasoning ingredients and give one example for each.
Describe proper storage conditions for dried herbs and spices to maintain freshness (brief).
What is to store in tightly sealed glass jars away from heat, light, and air (cool, dark, dry place)