Exam (elaborations)
ADVANCED CULINARY ARTS TEST QUESTIONS WITH COMPLETE ANSWERS
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ADVANCED CULINARY ARTS TEST QUESTIONS WITH COMPLETE ANSWERS
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ADVANCED CULINARY ARTS TESTQUESTIONS WITH COMPLETE
ANSWERS
Frituier - Answer-The person who prepares all the fried items.
Boucher - Answer-The person who fabricates the meats.
Saucier - Answer-The person responsible for preparing sauces, sautéed foods and
stews.
Tournant - Answer-The person who replaces other station chefs when they are absent.
Sous chef - Answer-The assistant to the Chef de cuisine.
Rotisseur - Answer-The person who prepares roasted and braised meats and their
appropriate sauce.
Legumier - Answer-The person who prepares vegetables.
Poissonier - Answer-The person who prepares fish dishes and often does all the fish
butchering as well as appropriate sauces.
Potager - Answer-The person who prepares soups.
Garde manger - Answer-A person responsible for preparing cold foods such as salads,
dressings and cold hors d'oveuvres.
Chef de cuisine - Answer-The executive chef or kitchen manager.
Bechamel - Answer-Milk-white roux-cheese sauce (mornay)
Veloute - Answer-White stock-blond roux-chicken florentine
Espangnole - Answer-Brown stock-brown roux-steak apua, chicken marsala
Hollandaise - Answer-Butter- egg yolks-bearnaise
Tomato - Answer-Tomatoes-marinara, pomodora, putanesca
Demographics - Answer-the study of location and the potential customer.
Direct competition - Answer-in the case of other restaurants
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