CULINARY1

Online Quiz 1

Direction: Identify the correct answers to the following questions.

Executive Chef 1. A person who is responsible for all kitchen operations, including ordering,
supervision of all stations, and development of menu items.
Sous Chef 2. He is second in command, answers to the Chef, may be responsible for
scheduling, fills in for the chef, and assists the station chefs.
Escoffier 3. Responsible for all sautéed items and their sauces.
Poissonnier 4. Responsible for all fish items, often including fish butchering, and their
sauces; this position is sometimes combined with saucier position.
Rotisseur 5. Responsible for all roasted foods and related sauces.
Grillardin 6. Responsible for all grilled foods.
Friturier 7. Responsible for all fried foods.
________________8. Responsible for hot appetizers, and frequently has responsibility for soups
and vegetables, starches, and pastas.
Roundsman 9. Also known as the swing cook.
_________________10. Responsible for cold foods preparations, including salads, cold
appetizers, pates, etc.
Chef de Partie 11. Responsible for butchering meats, poultry, and (occasionally) fish.
Pastry chef 12. Responsible for baked items, pastries, and desserts.
_________________13. Accepts orders from the dining room and relays them to the various
station chefs.
The chef/person 14. What element in the kitchen has the most potential for danger?
Poor food handling 15. What is said to cause 95% of the sanitation problems in the food
business?