NAME:
COURSE & SECTION:
SCORE:
_______________1. Modern food service has
begun shortly after the middle of the 18th
century.
_______________2. He detailed numerous
dishes and sauces. He emphasized procedure and
order. His goal was to create more lightness and
simplicity.
________________3. A renowned chef and
teacher. He was the author of “Le Guide
Culinaire a major works codifying classic
cuisine’s that is still widely used by professional
chefs.
_______________4. He is the most influential
chef in the middle of the 20th century. He
worked in his restaurant, La pyramide in Vienne,
France, Point simplified and lightened classical
cuisine.
________________5. This kitchen is for
personal use. It contains necessary equipment
for cooking small portions.
_______________6. Station chef, responsible
for a particular cooking station.
_______________7. In charge of the kitchen, is
a professional cook who supervises cooking and
food presentation. Also responsible for the menu
planning, purchasing, costing and planning work
schedules.
________________8. He or She would assist the
chef and can fill the position of the cook when
needed. He also replaces the head chef when he
is off duty.
_______________9. Is responsible for cold food
items (salads, dressings, cold meat, and cheese
platters, cold meats and sauce).
_______________10. Works as an apprentice
under a particular station chef.
_______________11. He/She is responsible of
preparing the food of the staff.
_______________12. Must consider the ages of
the students and their tastes and nutritional
needs.
_______________13. It depends on menus that
are easily prepared for large numbers but that are
lavish enough for parties and special occasions.
DATE:
_______________14. Needs menu that offer
substantial but quickly served reasonably priced
food for working customers.
_______________15. It must provide a variety
of services for their guests, from budget-minded
tourist to business people on expense accounts.
_______________16. It ranges from simple
neighborhood dinners to expensive elegant
restaurants.
_______________17. Is a food or group of
foods served at one time or intended to be eaten
at the same time?
_______________18. Is a list of dishes served
or available to be served at a meal?
________________19. Is a set of instructions
describing the way a particular establishment
prepares a particular dish?
________________20. Is the record of the
ingredients and preparation method for cooking
the dish?
_______________21. Is the basic unit of
volume?
_______________22. Is the basic unit of
weight?
_______________23. Is the basic unit of the
temperature?
_______________24. It gives the presentation
life and a sense of freshness.
_______________25. The platter or plate should
have a focal point to which the eye is
automatically drawn.