Sous chef - Study guides, Class notes & Summaries
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ProStart Final Exam
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A person's ability to be believed. - Answer- Credibility 
 
A facility designed specifically to house large-scale events is a _________ - Answer- Convention Center 
 
What is the most accurate way of measuring fats? - Answer- Water Displacement 
 
What is the most appropriate method for teaching staff members the new seasonal menu? - Answer- Group Training 
 
What kind of hazards are described in Material Safety Data Sheets (MSDS)? - Answer- Chemical 
 
Who specializes in making sauces? - Answer...
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ACF Sous Chef Exam Terms Questions With Complete Solutions
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Braise correct answer: to cook (meat, fish, or vegetables) by sautéeing in fat and then simmering slowly in very little liquid. 
 
Poach correct answer: Poaching is a type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively low temperature 160-180 °F 
 
Simmer correct answer: To cook it in ...
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Food Service Management Certification Exam (2024/ 2025 Update) Questions and Verified Answers| 100% Correct| Grade A
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Food Service Management Certification Exam (2024/ 2025 Update) Questions and Verified Answers| 100% Correct| Grade A 
 
Q: Who invented the kitchen brigade system? 
 
 
Answer: 
 Auguste Escoffier 
 
 
 
Q: Which of the following is true about the culinary industry? 
a. Success will come quick and easily once you have a degree. 
b. Success takes time and effort, even if you have a degree. 
c. Success is a matter of luck. 
 
 
Answer: 
 b. Success takes time and effort, even if you have a degree....
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ACF Sous Chef Exam Terms Question Fully Solved.
- Exam (elaborations) • 5 pages • 2024
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Braise - correct answer to cook (meat, fish, or vegetables) by sautéeing in fat and then simmering slowly in very little liquid. 
 
Poach - correct answer Poaching is a type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively low temperature 160-180 °F 
 
Simmer - correct answer To cook it in ...
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Culinary Arts 1- Final Exam Review Questions with Verified Solutions
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Culinary Arts 1- Final Exam Review 
Questions with Verified Solutions 
 
Identify the six key conditions that pathogens need to thrive. 
Nutrients, appropriate acidity, suitable temperature, adequate time, presence of oxygen, and 
moisture 
 
What is the proper method for drying your hands after washing them? 
Using a disposable paper towel 
 
How can proper shelving and storage prevent contamination? 
By using the correct storage containers and organizing food by placing raw items below 
cooked...
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ACF Sous Chef Exam Terms | 50 Questions with 100 % correct Answers | Verified
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Braise - to cook (meat, fish, or vegetables) by sautéeing in fat and then simmering slowly in very little 
liquid. 
Poach - Poaching is a type of moist-heat cooking technique that involves cooking by submerging food 
in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" 
cooking methods, such as simmering and boiling, in that it uses a relatively low temperature 160-180 °F 
Simmer - To cook it in liquid at a temperature ranging from 180°F to...
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Food and Beverage Operations Question and answers 2024 verified to pass
- Exam (elaborations) • 19 pages • 2024
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Food and Beverage Operations Question and answers 2024 verified to passWhich of the following tends to encourage entrepreneurs to enter the restaurant business 
Many restaurants require relatively little capital to get started. 
Many menu items ideas can be found on the internet 
It is easy to learn how to operate a restaurant 
Independent restaurants often bring in more revenue than chains - correct answer Many restaurants require relatively little capital to get started. 
 
Which of the f...
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Prostart 1 MP1 Exam |Complete Questions with correct Answers Graded A+
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Prostart 1 MP1 Exam |Complete Questions with correct Answers Graded A+ 
Hospitatlity 
Services people use and recieve when away from home 
 
 
Haute Cuisine 
Elaborate/refined system of food preperation 
 
 
Julia Child 
Popularized Freqnch Cuisine/techniques through television/books 
 
 
Georges August Escoffier 
Tranisition Carême haute cuisine into contemporary cuisine 
 
 
Describe the different types of resturant segments 
Family dining, casual dining, fine, quick service (fast food), quic...
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ACF Sous Chef Exam Terms 100% Correct
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ACF Sous Chef Exam Terms 100% Correct
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Food and Beverage Operations correctly answered rated A+
- Exam (elaborations) • 19 pages • 2024
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Food and Beverage Operations correctly answered rated A+Which of the following tends to encourage entrepreneurs to enter the restaurant business 
Many restaurants require relatively little capital to get started. 
Many menu items ideas can be found on the internet 
It is easy to learn how to operate a restaurant 
Independent restaurants often bring in more revenue than chains - correct answer Many restaurants require relatively little capital to get started. 
 
Which of the following positi...
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