Name: Kim Bryle L.

Ayubong BSHM2

CULINARY TEST BLANK 1

1. What is meant by the acronym “COOKS?”

Culinary -  is the art of preparing and cooking foods

Organization - proper layout ensures that you have what you need at hand, and
aren't running around the kitchen searching for cake pans or offset spatulas.
Operation – it is a functional foodservice that has different responsibilities every
operation units.
Kitchen -  is a room or part of a room used for cooking and food preparation in a
dwelling or in a commercial establishment.
System - food systems are networks of producers, consumers, and distributors in
a particular location.

2. What are the 3 skills of a complement chef?

- Creativity, time Management and Leadership Skills.

3. What is meant by the kitchen Brigade System?

- An organizational system for professional kitchens instituted by Georges

Auguste Escoffier toward the end of the 19th century. 

4. Name at least 5 kitchen operating units and explain its function?

Hot Kitchen – It is in this part of the kitchen that hot kitchen chefs carry out their
business.
Cold Kitchen – Typically in the Cold Kitchen you will find: Dairy products:
cheeses, milk, butter and yogurt.
Butchery – repare standard cuts of meat and poultry for sale in retail or
wholesale food establishments.
Pastry and Bakeshop – a workplace where baked goods. Products made from
ingredients such as flour, sugar, milk, butter, shortening, baking powder, and
eggs. 
Stewarding system - responsible for maintaining high levels of cleanliness and
organization within a restaurant's kitchen.
5. What are the major contribution of Auguste Escoffier in the field of culinary arts?

Auguste Escoffier contribution he left behind a legacy in the French culinary

industry still relish by professional chefs everywhere. He invented some 5,000
recipes, published Le Guide Culinaire textbook and developed viewpoint to
kitchen management. And he also streamlined the organization of professional
kitchens.