Exam (elaborations)
Advanced Culinary Final well answered to pass
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Advanced Culinary Final well answered to pass
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Advanced Culinary Final well answeredto pass
What is the job description of a head chef, an executive chef, a food & beverage manager, or a working
chef be? - correct answer ✔✔Menu planning and record keeping
What are the two main categories of the hospitality service? - correct answer ✔✔Commercial and
Institutional
What would the appropriate personal hygiene in a food service establishment be? - correct answer
✔✔Clean clothes and shoes, short neatly trimmed nails, short or pulled back hair, no perfume/cologne,
and daily shower
What part of the house takes/delivers orders, manages the money, tends the bar, and busses tables? -
correct answer ✔✔Front of the house
Which part of the house is involved in food production, dish cleaning, storeroom functions, financal and
planning? - correct answer ✔✔Back of the house
What is used to portion or serve liquids? - correct answer ✔✔Ladles
What are used to serve food from dishes? - correct answer ✔✔Serving spoons
What is used to put liquid onto roasting or baking items so they don't dry out? - correct answer
✔✔Basting tubes
What is used for making a large amount of a liquid product (soups, sauces, pasta, etc)? - correct answer
✔✔Stock pot
, What is used to heat up more delicate products (cream sauces, chocolate, etc)? - correct answer
✔✔Double boiler
What is used to fry something quickly? - correct answer ✔✔Saute pan
What is used to make sauces or boil small amounts of liquids? - correct answer ✔✔Saucepan
What is used for folding in egg whites, mixing more solid items, and generally cleaning out product stuck
to the sides of bowls and plates? - correct answer ✔✔Rubber spatula
What is used for general mixing? - correct answer ✔✔Electric mixer or wooden spoon
What is used to whisk up sauces, egg whites, cream, and other light viscosity liquids? - correct answer
✔✔Whisk
What is used for most cutting projects, including the most classic cuts, such as julienne, chiffonade, etc.?
- correct answer ✔✔Chef's knife
What is used to debone meat and remove silverskin? - correct answer ✔✔Boning knife
What is used to "pare" vegetables: trimming off small amounts of, or shape a vegetable or fruit,
generally smallest knife in the kitchen? - correct answer ✔✔Paring knife
What is used to cut bones or harder things? - correct answer ✔✔Cleaver
What is the tool used to sharpen knives called? - correct answer ✔✔A steel
What tools are used in the garde manger to cut food items into decorative shapes? - correct answer
✔✔Garnishing tools
What does Mise-en-place mean? - correct answer ✔✔Everything in its place
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