ProStart Level 1 Chapter 13 – Kitchen Basics: Cooking Methods & Heat Transfer
Fundamentals Review
Chef - correct answer ✔✔The person responsible for all kitchen operations in the modern
kitchen brigade system.
Sous chef - correct answer ✔✔Also known as the second chef, the sous chef is responsible for
scheduling personnel and covering the chef or station chefs' work as necessary, accepting
orders from the dining room and relaying them to various station chefs, and reviewing the
dishes before service.
Station chef - correct answer ✔✔These chefs produce the menu items under the supervision of
the chef or sous chef; each station chef or line cook is assigned a specific task based on either
the cooking method and equipment or the category of item s to be produced.
Pastry chef - correct answer ✔✔This chef produces all baked goods, desserts and, pastries for
an operation.
Expediter - correct answer ✔✔Person in the modern kitchen brigade system who
communicates orders, makes sure the food is cooked in the right order and for all parties at the
table, and sees that servers run food to the table while it is warm and ready.
Kitchen brigade system - correct answer ✔✔staffing of kitchen so that each worker is assigned a
set of specific tasks.
The modern system has become smaller than it once was - correct answer ✔✔kitchen brigade
Wine steward - correct answer ✔✔Person responsible for the wine service, including
purchasing wines, assisting guests in selecting wines, and serving the wines.
, Headwaiter - correct answer ✔✔Person responsible for service throughout the dining room or a
section of it.
Captain - correct answer ✔✔Person responsible for explaining the menu to guests and taking
their orders. The caption is also responsible for any table-side preparations.
Front waiter - correct answer ✔✔Person responsible for assuring that the tables are set
properly for each course, food orders are delivered properly to the correct tables, and the needs
of the guests are met.
Back waiter - correct answer ✔✔Person responsible for clearing plates, refilling water glasses,
and other general tasks appropriate for new dining-room workers.
Hot-food section - correct answer ✔✔Stations include: saute/sauce station
Garde-manger section - correct answer ✔✔Stations include: salad preparation and cold-food
preparation
Bakery section - correct answer ✔✔Stations include: Dough holding and proofing
Short-order section - correct answer ✔✔Stations include: Holding and plating, and fry station
Turmeric - correct answer ✔✔used in Eastern asian and Indian foods.
Peppercorns - correct answer ✔✔Popular in all cuisines
Rosemary - correct answer ✔✔often used in mediterranean dishes.
Fundamentals Review
Chef - correct answer ✔✔The person responsible for all kitchen operations in the modern
kitchen brigade system.
Sous chef - correct answer ✔✔Also known as the second chef, the sous chef is responsible for
scheduling personnel and covering the chef or station chefs' work as necessary, accepting
orders from the dining room and relaying them to various station chefs, and reviewing the
dishes before service.
Station chef - correct answer ✔✔These chefs produce the menu items under the supervision of
the chef or sous chef; each station chef or line cook is assigned a specific task based on either
the cooking method and equipment or the category of item s to be produced.
Pastry chef - correct answer ✔✔This chef produces all baked goods, desserts and, pastries for
an operation.
Expediter - correct answer ✔✔Person in the modern kitchen brigade system who
communicates orders, makes sure the food is cooked in the right order and for all parties at the
table, and sees that servers run food to the table while it is warm and ready.
Kitchen brigade system - correct answer ✔✔staffing of kitchen so that each worker is assigned a
set of specific tasks.
The modern system has become smaller than it once was - correct answer ✔✔kitchen brigade
Wine steward - correct answer ✔✔Person responsible for the wine service, including
purchasing wines, assisting guests in selecting wines, and serving the wines.
, Headwaiter - correct answer ✔✔Person responsible for service throughout the dining room or a
section of it.
Captain - correct answer ✔✔Person responsible for explaining the menu to guests and taking
their orders. The caption is also responsible for any table-side preparations.
Front waiter - correct answer ✔✔Person responsible for assuring that the tables are set
properly for each course, food orders are delivered properly to the correct tables, and the needs
of the guests are met.
Back waiter - correct answer ✔✔Person responsible for clearing plates, refilling water glasses,
and other general tasks appropriate for new dining-room workers.
Hot-food section - correct answer ✔✔Stations include: saute/sauce station
Garde-manger section - correct answer ✔✔Stations include: salad preparation and cold-food
preparation
Bakery section - correct answer ✔✔Stations include: Dough holding and proofing
Short-order section - correct answer ✔✔Stations include: Holding and plating, and fry station
Turmeric - correct answer ✔✔used in Eastern asian and Indian foods.
Peppercorns - correct answer ✔✔Popular in all cuisines
Rosemary - correct answer ✔✔often used in mediterranean dishes.
