Hmgt 1470 - Study guides, Class notes & Summaries

Cleaning and maintaining a kitchen will keep you, your employees, and your guests - Answer-All of these the browning of a roast or the sear on a piece of meat is caused by - Answer-maillard reaction in 1765, the first restaurant was created by _____ in paris - Answer-boulanger if you smell the milk and are not sure if it is good, what should be done? - Answer-throw it out having all the ingredients prepared and a plan to set your station, is part of what? - Answer-mise en place which of th...

A professional food-service worker possesses ____________. All of these An executive chef is responsible for __________. All of these Which of the following combinations is correct? garde manger—cold foods The invention of this piece of kitchen equipment in the eighteenth century changed the organization of the kitchen. Stove When commercial kitchens first started using stoves, they were divided into three departments: the stove, the oven, and the rotisserie The first restaurant was s...

Nouvelle cuisine is the French name for the type of classical cooking developed by Escoffier.False An executive chef is responsible for __________.menu planning costing and purchasing work schedule planning Correct- all of these A professional food-service worker possesses ____________.staying power and a positive attitude toward the job eagerness to learn and the ability to work with people experience, dedication to quality, and a good understanding of the basics Correct- all ...

A professional food-service worker possesses ____________. All of these An executive chef is responsible for __________. All of these Which of the following combinations is correct? garde manger—cold foods The invention of this piece of kitchen equipment in the eighteenth century changed the organization of the kitchen. Stove When commercial kitchens first started using stoves, they were divided into three departments: the stove, the oven, and the rotisserie The first restaurant was s...

Nouvelle cuisine is the French name for the type of classical cooking developed by Escoffier.False An executive chef is responsible for __________.menu planning costing and purchasing work schedule planning Correct- all of these A professional food-service worker possesses ____________.staying power and a positive attitude toward the job eagerness to learn and the ability to work with people experience, dedication to quality, and a good understanding of the basics Correct- all ...

A professional food-service worker possesses ____________. All of these An executive chef is responsible for __________. All of these Which of the following combinations is correct? garde manger—cold foods The invention of this piece of kitchen equipment in the eighteenth century changed the organization of the kitchen. Stove When commercial kitchens first started using stoves, they were divided into three departments: the stove, the oven, and the rotisserie