Introduction to the Culinary Arts - The Culinary Industry
Which of the following terms is NOT a traditional station in the Brigade de Cuisine?
Courier
As long as I am not sick and my hands are washed, my personal appearance has no effect on my job in the food service industry.
FALSE
It impossible to have a good paying culinary job without attaining a 4 year college degree.
FALSE
It is important to concentrate on the guest's requirements but NOT the needs of fellow workers.
FALSE
One of the problems with culinary jobs is that they lack longevity because in the future they will likely be replaced by machines
FALSE
One of the problems with culinary jobs is that they lack longevity because in the future they will likely be replaced by machines.
FALSE
Quick Service Restaurants (QSRs) usually require a good deal of experience to land a job, and thus are not good for entry-level position seekers.
FALSE
The word "chef" is French for "cook."
FALSE
Specializing in providing customers with moderately priced food in a comfortable atmosphere, these places can be fast-paced and fun.
Family-style, full service restaurants
Salesmanship is a focal point of server and establishment profitability as well as a means of ensuring that the guest's wants and needs are met.
TRUE
The Patissier is generally at the same level of the traditional Brigade de Cuisine as the Grillardin and the Saucier.
TRUE
Which of the following positions is NOT part of the traditional Brigade de Cuisine?
Expediter
"Brigade de Cuisine" is a system that classical-style restaurants have adopted on which to model their service.
TRUE
Which of the following is a benefit of working in the culinary industry?
All of these - Good pay - Creativity - Fulfillment
Fine dining establishments use a traditional French organization of kitchen staff called ______________________.
Brigade de Cuisine
The first assistant to work under each station (Grillardin, Pattisier, etc.) is traditionally know as the 1st _________.
Commis
What are the three basic levels of food service employees?
Entry, skilled, and supervisory
The Sous Chef works directly under the __________.
Executive
Which of the following positions is NOT part of the traditional Brigade de Cuisine?
Patissier
How does grocery retail food service differ from hospitality?
Quantity is a higher priority than presentation in grocery retail.
QSR stand for ____________.
Quick Service Restaurant
This backbone of a culinary team is usually made up of which level of employee?
Skilled level
A ______ system that resembles those found in the early restaurants of France, and usually have larger and more highly trained professional staff.
brigade
When we think of the classical dining experience with all of its formality and flourish, we are referring to a ______ ______establishment.
fast casual
A good server must be aware of appropriate serving methods and thoroughly understand the menu. This is being ___________.
knowlegable
A good sense of humor, patience, and friendliness can only enhance the positive impact you make on your customers and coworkers. This is all part of being ________.
personable
