Test Bank for The Professional Chef, 9th Edition, The Culinary Institute of America
True/False
, Indicate whether each of the following statements is True (T) or False (F)
1. The management of human resources is rarely the responsibility of the chef.
Answer: False
2. Physical assets in a restaurant or food service operation include all equipment and supplies
needed to do business.
Answer: True
3. An important strategy for managing time is to learn to communicate clearly.
Answer: True
4. Hotel facilities often have separate butchering, catering, and pastry kitchens on premises to
service all their operations.
Answer: True
5. Under the brigade system, in a large pastry operation, the role of pastry chef might be broken
down into several stations including confiseur, boulanger, glacier, and décorateur.
Answer: True
6. In the brigade system, the vegetable chef, or entremetier, might be responsible for vegetables,
hot appetizers, soups, pastas, starches, and egg dishes.
Answer: True
7. Following the positions of executive chef and sous chef, the role of sauté chef is considered
the most demanding, responsible, and glamorous position on the line.
Answer: True
8. In the brigade system, all appetizers are prepared by the vegetable chef (entremetier).
Answer: False
9. Under the classic brigade system, in the absence of a fish chef, the responsibilities of that
station typically fall to the grill or roast station.
Answer: False
10. Medical and dental insurance are optional benefits that might be offered to employees; they
are not legal requirements.
Answer: True
Multiple Choice
Circle the single best answer for each
11. The garde-manger is responsible for
a. cold food preparation.
b. hot appetizers, and possibly soups.
c. all grilled foods.
d. preparing the staff or “family” meal.
Answer: a
True/False
, Indicate whether each of the following statements is True (T) or False (F)
1. The management of human resources is rarely the responsibility of the chef.
Answer: False
2. Physical assets in a restaurant or food service operation include all equipment and supplies
needed to do business.
Answer: True
3. An important strategy for managing time is to learn to communicate clearly.
Answer: True
4. Hotel facilities often have separate butchering, catering, and pastry kitchens on premises to
service all their operations.
Answer: True
5. Under the brigade system, in a large pastry operation, the role of pastry chef might be broken
down into several stations including confiseur, boulanger, glacier, and décorateur.
Answer: True
6. In the brigade system, the vegetable chef, or entremetier, might be responsible for vegetables,
hot appetizers, soups, pastas, starches, and egg dishes.
Answer: True
7. Following the positions of executive chef and sous chef, the role of sauté chef is considered
the most demanding, responsible, and glamorous position on the line.
Answer: True
8. In the brigade system, all appetizers are prepared by the vegetable chef (entremetier).
Answer: False
9. Under the classic brigade system, in the absence of a fish chef, the responsibilities of that
station typically fall to the grill or roast station.
Answer: False
10. Medical and dental insurance are optional benefits that might be offered to employees; they
are not legal requirements.
Answer: True
Multiple Choice
Circle the single best answer for each
11. The garde-manger is responsible for
a. cold food preparation.
b. hot appetizers, and possibly soups.
c. all grilled foods.
d. preparing the staff or “family” meal.
Answer: a
