Exam (elaborations)
CULINARY ARTS EXAM QUESTIONS AND ANSWERS
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CULINARY ARTS EXAM QUESTIONS AND ANSWERS
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CULINARY ARTS EXAM QUESTIONSAND ANSWERS
Aprons, gloves, shoes, back brace - answer-what are some examples of protective
kitchen clothing?
Occupational back support - answer-a type of back brace with suspenders, designed to
support the lower back while lifting
When they become soiled, or torn or after at least four hours of single use - answer-
when should you change your gloves?
True - answer-t/f: you should wear closed toed shoes.
Application form - answer-a form that asks personal information
Area chief - answer-usually in larger operations, this chief is responsible for specific
facilities or functions such as banquets. This term is a part of the modern kitchen
brigade
Boucher - answer-the chef responsible for butchering meats and poultry. This term is
part of the classic kitchen brigade
Chef de cuisine - answer-the top chef of the kitchen, responsible for all operations,
ensures quality, menu and recipe development and purchasing. The term is part of the
classic kitchen brigade
Chef de partie - answer-produces the menu items under the direct supervision of the
chef or sous chef. Also called a station chef. This term is part of the classic kitchen
brigade
Department of health,education, and welfare - answer-an agency that checks to see
that an establishment has eliminated safety hazards from a workplace, in addition to
inspecting for the sanitary handling of food
Department of labor - answer-encourages employer to prevent hazards in the workplace
and to improve existing health and safety programs
Dependent - answer-someone whom you support, such as a child
Discrimination - answer-when someone is judged upon by race, religion, national origin,
sex, or limits to physical or mental abilities that do not affect work performance
, Employment agencies - answer-a matchmaker between job seekers and companies
with job openings
Executive chef - answer-the top chef of the kitchen, responsible for all kitchen
operations, ensures quality, menu and recipe development and purchasing. This term is
part of the normal kitchen brigade
Flexibility - answer-the ability to move your muscles and joints through their full range of
motion. Capable of being adapted, modified, or molded
Friturier - answer-the chef responsible for all fried items, this term is part of the classic
kitchen brigade
Garde manager - answer-the chef in charge of cold food production including salads
and salad dressings, cold appetizers and buffet items. Also called a pantry chef. Part of
the classic kitchen brigade
Grillardin - answer-the chef responsible for all grilled items. Part of the classic kitchen
brigade
Health certificate - answer-certificate stating you are free of disease
Health record - answer-record of your past health history
Institutional cook - answer-chef who normally works with large quantities of packaged or
prepared foods for a captive market such as school, hospital, or prison. Part of the
modern kitchen brigade
Interview - answer-a get acquainted meeting between an employer and job applicant.
The method most widely used by employers to assess an applicant's qualifications
Job application - answer-form in which you supply information about yourself that will
help an employer make a hiring decision
Kitchen brigaded - answer-a system of staffing a kitchen so that each worker is
assigned a set of specific tasks often related by cooking method, equipment or food
being prepared,. There are classic brigade terms, each reflecting the changes in kitchen
organization based on the times
Line cook - answer-the chef responsible for preparing menu items according to recipe
specifications. This term is part of the modern kitchen brigade
Minimum wage - answer-the least amount of money that can be earned by the hour
National sanitation foundation - answer-agency that ensures public safety by protecting
air and water quality and enforcing adherence to sanitation standard
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