Culinary Arts Final Exam Questions With Error-
Free Solutions
What does it mean to be a culinary professional - Correct Answer to be courteous,
honest, & responsible in your dealing with customers & co-workers
Culinarian - Correct Answer one who has studies and continues to study the art of
cooking
What must all culinarians learn first - Correct Answer the foundation of their
profession--handling ingredients & equipment as well as traditional techniques and
recipes
Culinary Professional - Correct Answer an artist, a business person, a scientist, and a
culinary explorer
A professional must be responsible to 4 people or entities - Correct Answer
themselves, co-workers, business, guests
Good service includes - Correct Answer quality items that are properly & safely
prepared, food that is appropriately flavored, foods that is attractively presented
8 main attributes of a culinary professional - Correct Answer knowledge, skill, flavor,
aroma, & taste, judgment, dedication, pride, respect, personal responsibility
Flavor - Correct Answer all the sensations produced by whatever is in the mouth
Aroma - Correct Answer the smell of the foods
Taste - Correct Answer our ability to identify substances like foods, minerals, & even
poisons
5 basic tastes - Correct Answer salt, sour, bitter, sweet, umami
Other sensations besides taste - Correct Answer fattiness, astringency, calcium, metal,
spicy-hot, minty-cool, numbness, mouthfeel, temperature
Chef de Cuisine is responsible for - Correct Answer creates menus, oversees a
budget, serves as a mentor to employees
6 typical workstations - Correct Answer hot-foods, garde-manger, bakery, banquet,
short-order, beverage
Stations in the Garde-manger sections - Correct Answer salad greens cleaning, salad
preparation, cold foods preparations, sandwich station, showpiece preparation
, Kitchen brigade - Correct Answer a system of staffing a kitchen so that each worker is
assigned a set of specific tasks
Creator of the kitchen brigade system - Correct Answer escoffier
3 levels of the kitchen staff brigade - Correct Answer chef, sous chef, station chef
Chef responsibilities - Correct Answer all kitchen operations
Sous chef responsibilities - Correct Answer scheduling personnel, & covering the chef
or stations chefs' work as necessary
Stations chef responsibilities - Correct Answer produce the menu items under the
supervision of the chef or sous chef
4 categories of station chefs - Correct Answer showpiece baker, frozen-dessert chef,
bread baker, candy chef
Maitre d - Correct Answer the manager of the dining room brigade system
5 staff positions of the dining room brigade - Correct Answer wine steward,
headwaiter, captains, front waiter, back waiter
Measurement - Correct Answer how much of something is being used in a recipe
Volume - Correct Answer the amount of space an ingredient takes up
Weight - Correct Answer the measurement of an item's resistance to gravity
3 methods of measuring fats - Correct Answer stick methods, dry measuring cup
method, water displacement method
Percentage Yields - Correct Answer the percentage of the food bought that will be
used in a recipe
Standard Recipe Cost - Correct Answer the unit costs in total for the amount of all
ingredients you will need
How to determine the portion cost - Correct Answer you must find the unit cost per lb
and then multiply that by your desired amount
Types of processing equipment - Correct Answer knives, small wares, measuring and
portioning devices, cookware, strainers and sieves, food prep, storage containers
The flow of food - Correct Answer the cycle in which food undergoes fron being bought
to being served
