Long Quiz

Front 1

kitchen brigade

Back 1

organizational hierarchy for professional kitchens organized by the french chef

Front 2

kitchen brigade

Back 2

helos define and organize a kitchen with every dept

Front 3

georges-auguste escoffier

Back 3

the emperor of chefs

Front 4

georges-auguste escoffier

Back 4

he is one of the most important figures in the development of modern french cuisine

Front 5

georges-auguste escoffier

Back 5

one of the fathers of haute cuisine

Front 6

1. chef de cuisine

2. sous chef

3. chefs de partie

4. demi-chef

5. commis

Back 6

basics hierarchy of the classical kitchen brigade system:

Front 7

executive chef

Back 7

exprienced ched who plays a largerly supervisorial role

Front 8

chef de cuisine

Back 8

head honcho or in charge of the entire kitchen

Front 9

chef de cuisine

Back 9

responsible for menu management, oversees a budget

Front 10

chef de cuisine

Back 10

serves as a mentor and staffing kitchens properly

Front 11

executive chefs

Back 11

usually at the very large kitchen; incharge of all personnel, food electiin, cooking methods, budget;longer working chef

Front 12

chef de cuisine

Back 12

cheft hat has attained the highest ranking in cooking

Front 13

sous chef

Back 13

report to and works directly under the chef de cuisine

Front 14

sous chef

Back 14

basically management people

Front 15

sous chef

Back 15

verify invoices and handle ordering but theyre also there to support their teams when they need an extra pair of hands

Front 16

sous chef

Back 16

make sure thr station are set up on time and that the kitchen is clean

Front 17

aboyeur

Back 17

communicates between the kitchen and front of the house

Front 18

aboyeur

Back 18

checks dishes and makes sure the meal is placed properly

Front 19

aboyeur

Back 19

french word for expediter or announcer

Front 20

aboyeur

Back 20

accepts order from the dining room, relats them to the appropriate station

Front 21

communard

Back 21

prepares staff meal

Front 22

communard

Back 22

clean dishes and utensils

Front 23

communard

Back 23

prepares soups and other dishes not involving meat or fish

Front 24

chefs de partie

Back 24

station chef

Front 25

chefs de partie

Back 25

role is a vital part of the brigade system

Front 26

saucier

Back 26

responsibkenfor sauting foods and creating sauces and gravies

Front 27

boucher

Back 27

prepare meat and poultry before they are delivered to their perspective station

Front 28

poissonnier

Back 28

prepares fish and seafoods

Front 29

boucher

Back 29

in smaller kitchen ____ often takes the role of the poissonnier

Front 30

chef de tourant

Back 30

does not have a specific job, but rather fills in as and when needed at different stations

Front 31

entremetier

Back 31

prepare vegetables, soups, starches and eggs

Front 32

rotisseur

Back 32

responsible for roast meats and appropriate sauces

Front 33

friturier

Back 33

prepares and specialized in fried food

Front 34

garde manger

Back 34

prepares cold dishes such as salad

Front 35

pattisier

Back 35

master of all things pastry, baked goods and desserts

Front 36

Front of the house

Back 36

curbside appeal

Front 37

dining room manager

hostess

servers

bussers

Back 37

organizational chart: (FOH)

Front 38

meal periods

day of week

special holidays

Back 38

discounts in restaurant forecasting:

Front 39

back of the house

Back 39

refers to the areas that the guest do not come into contact with

Front 40

back of the house

Back 40

food production

Front 41

point of sale system (pos)

kitchen display system

guest services solutions

Back 41

restaurant systems:

Front 42

labor mngemnt

financial reporting

personal digital assistants

Back 42

more kitchen system

Front 43

purchasing

receiving

storing and issuing

food production

stewarding

budgeting

accounting and control

Back 43

balancing the FOH with the BOH:

Front 44

food production

Back 44

based on expected volume of business

Front 45

food production

Back 45

prep work done prior to service times

Front 46

food production

Back 46

kitchen layout

Front 47

purchasing

Back 47

use of standards

Front 48

purchasing

Back 48

system of control for theft and loss

Front 49

wine

Back 49

fernented juice of grapes

Front 50

white

rose

red

Back 50

light beverages wine:

Front 51

champagne

Back 51

sparkling wine:

Front 52

sherry

port

madeira

Back 52

fortified wines:

Front 53

fortified wine

Back 53

have brandy or wine alcohol added

Front 54

aromatic wine

Back 54

flavored with herbs, roots, flowers and barks

Front 55

vermouth

aperitif

Back 55

aromatic wine:

Front 56

varietal

Back 56

types of grape from which wines are made and for which they are named

Front 57

vintage

Back 57

year in which wines grapes were harvested

Front 58

red wines

Back 58

nade from red grapes

Front 59

red wines

Back 59

coloring from grape skins

Front 60

cabernet sauvignon

pinot noir

merlot

zinfandel

Back 60

red wines:

Front 61

rose wine

Back 61

actually a category of red

Front 62

rose

Back 62

remove skin early in fermentation

Front 63

white wines

Back 63

made from white grapes

Front 64

white wines

Back 64

age and mature faster that red wines

Front 65

chardonnay

sauvignon blanc

pinot blanc

riesling

chenin blanc

Back 65

white wines:

Front 66

crushing

Back 66

a mixture of grape pulp, skins, seeds and stems

Front 67

crushing

fermenting

racking

maturing

filtering

bottling

Back 67

how wine is made:

Front 68

fermenting

Back 68

chemical process by which yeast acts on sugar to produce alcohol and carbon dioxide

Front 69

maturing

Back 69

aging a wine

Front 70

white wines

Back 70

+ poultry, fish and egg entrees

Front 71

red wines

Back 71

+ any game or red meat

Front 72

sparkling wines

Back 72

any course, from dry to sweet

Front 73

champagne

Back 73

can be served thoughout a meal

Front 74

sweet wines

Back 74

should be served with foods that r not too sweet

Front 75

use of textures

use of flavors

Back 75

describing a wine:

Front 76

lager

Back 76

clear, light bodied

Front 77

ale

Back 77

fuller bodied more bitter

Front 78

stout

Back 78

dark ale, sweet,strong malt flavor

Front 79

pilsner

Back 79

style of beer brewing

Front 80

spirits

Back 80

liquid that has been fermented and distilled

Front 81

proof

Back 81

liquor's alcohol content

Front 82

whiskey

Back 82

made from a fermented mash of grain to which malt in the form of barley is added

Front 83

scotch whiskey

Back 83

smokey kilns

Front 84

irish whiskey

Back 84

not dried, milder

Front 85

buordon whiskey

Back 85

corn mixed with rye

Front 86

canadian whiskey

Back 86

from corn

Front 87

vodka

gin

rum

Back 87

white spirits:

Front 88

vodka

Back 88

lacks of color, odor and flavor

Front 89

gin

Back 89

from juniper berries

Front 90

rum

Back 90

light is from sugarcane; dark is feom molasses

Front 91

rum

Back 91

tequila

Front 92

brandy

Back 92

distilled from wine; cognacs from france

Front 93

cocktails

Back 93

drinks made by mixing 2 or more ingredients

Front 94

cocktails

Back 94

stirred, shaken or blended

Front 95

nonalcoholic beer and wine

coffee

tea

carbonated soft drinks

juices

bottled water

Back 95

trends in nonalcoholic beverages:

Front 96

personnel procedures

Back 96

properly screen and hire bar personnel

Front 97

personnel procedures

Back 97

methods for controlling employee theft

Front 98

restuarant bar

hotel bars

night clubs

microbreweries

sports bar

coffee shops

Back 98

diff types of bvrgs establishments:

Front 99

nightclubs

Back 99

risky business

Front 100

nightclubs

Back 100

considerable time commitment

Front 101

nightclubs

Back 101

study demographics, market attitude and social dynamics

Front 102

nightclubs

Back 102

new concept is critical to success

Front 103

nightclubs

Back 103

legal issues

Front 104

sports bars

Back 104

evolved into a larger industry

Front 105

sports bar

Back 105

sales in bar and taverns increased $3 million between 1990 and 2000

Front 106

sports bar

Back 106

diverse clientele

Front 107

sports bar

Back 107

more family oriented

Front 108

sports bar

Back 108

games and family oriented menus

Front 109

sports bar

Back 109

latest version of a traditional arcade

Front 110

-they serve a minor

-they serve a person who is intoxicated

Back 110

bar is liable if:

Front 111

dram shop law

Back 111

bar is liable for injuries caused by intoxicated customers