Sous chef - Study guides, Class notes & Summaries

Quiz 2 [MANAGING SERVICE IN FOOD & BEVERAGE] fully solved graded A+A dotted line in an organization chart indicates an employee whose job is primarily of one Select one: a. providing financial support. b. making decisions. c. developing quality standards. d. giving advice. - correct answer .b. making decisions. In the foodservice industry, a convenience food is one that Select one: a. has no special storage requirements. b. is of a higher quality than a non-convenience food. c. inco...

ProStart I Exam Review 17-18 Questions and Answers 1.Define credibility. a person's ability to be believed 2.Some experienced servers need to learn the new seasonal menu. Which is the most appropriate method for teaching these staff members group training 3.Define saucier. cook who specializes in making sauces 4.What should an employee immediately do when a fire occurs Ask 'Am I in danger?' 5.Which question is illegal to ask in an interview Where were you born? ...

Who gets out utensils and measures ingredients? - Answer-Head chef Who gets out and returns all supplies and ingredients? - Answer-Sous chef Who sets and clears the table and also serves the food? - Answer-Hostess Who makes sure that the dishes are done and that the station is ready for final inspection? - Answer-Cinderella What is the process of maintaining a clean and healthful environment? - Answer-Sanitation What is sicknesses caused by eating contaminated food? - Answer-Food ...

FICHE 0.1 : De la fonction personnel à la fonction RH PERIODES CARACTERISTIQUES Du Moyen Age à l’Ancien Régime Les relations de travail s’organisent dans le cadre des corporations de métiers (ex. : les compagnons du travail) : - Les corporations sont structurées suivant le niveau de formation : maîtrise/compagnon/apprenti. - Il s’agit d’espaces professionnels cloisonnés par métier où la sélection, la formation et la mobilité sont étroitement réglementées. Fin du X...

SWA Culinary Arts Final Study Guide - Questions and Answers Which of the following BEST describes what must occur before foods can be stored in a refrigerator? They must be cooled, wrapped in plastic or put into clean containers, and labeled. A meat grinder used to grind beef must be washed before it can be used to grind turkey. True Approximately how many young workers are injured on the job each year in the United States? 5,000 In Texas, all CFM candidates must take a course prior to becomin...

what are the two segments of the food service industry? - Commercial and Non Commercial commercial - restaurants catering and banquets retail stadiums airlines and cruiseships. non commercial - schools military bases healthcare facilities business and industries clubs and member-based facilities a combination of all the services that people need and will pay for when they are away from home - travel and tourism the services that people use and receive when they are away from home - ...

Hospitatlity - ANSWERServices people use and recieve when away from home Haute Cuisine - ANSWERElaborate/refined system of food preperation Julia Child - ANSWERPopularized Freqnch Cuisine/techniques through television/books Georges August Escoffier - ANSWERTranisition Carême haute cuisine into contemporary cuisine Describe the different types of resturant segments - ANSWERFamily dining, casual dining, fine, quick service (fast food), quick causal When did quick-service restaurant...

Chapter 3 The safe food handler Exam Test Who is at risk? Which food handler;s name if there is a risk that the food handler could spread pathogens. - Answer ️️ --jamie, a prep cook, had a habit of rubbing his chin. even though people teae him about this, he doesn't even notice when he touches it. -lee, a sous chef, didn't have time to do laundry. he has to wear the same chef coat he wore yesterday. -gary, a dishwasher, has allergies. sometimes he needs to spit, so he spits in the g...

Chapter 3 The safe food handler Exam Test Who is at risk? Which food handler;s name if there is a risk that the food handler could spread pathogens. - Answer ️️ --jamie, a prep cook, had a habit of rubbing his chin. even though people teae him about this, he doesn't even notice when he touches it. -lee, a sous chef, didn't have time to do laundry. he has to wear the same chef coat he wore yesterday. -gary, a dishwasher, has allergies. sometimes he needs to spit, so he spits in the g...

American culinary Federation (ACF) Question and answers 2023/2024 verified to passEducational and work experience - correct answer ACF certifications are based on candidates ________________________________. CC - correct answer Certified culinarian ($175) CSC - correct answer Certified sous chef ($245) CCC - correct answer Certified Chef De Cuisine ($265) CEC - correct answer Certified executive chef ($335) CMC - correct answer Certified MasterChef ($4100) PCC - correct answer ...