CULINARY ARTS TEST #1 QUESTIONS
WITH CORRECT ANSWERS
What is the kitchen bridge system? - Answer-it's a food production system that divides
the responsibilities of the kitchen staff
What does the term "cross-train" refer to in the foodservice industry? - Answer-you learn
all the jobs in the operation
What are the four general categories of service staff? - Answer-1. Host or hostess 3.
Waiter or waitress
2. Cashier 4. Buss staff
Pastry chefs are responsible for preparing which types of food? - Answer-mostly
desserts
What types of food items is the Garde Manger responsible for preparing? - Answer-
mainly cold things
The sous chef reports to whom? - Answer-the head chef
Who a foodservice director work most closely with? - Answer-the head chef
What are the responsibilities of research chef? - Answer-finds new trends and new food
items
What are the responsibilities of the executive chef? - Answer-to mange all things in the
kitchen
Food stylist - Answer-makes sure the food looks nice
Food writer - Answer-goes to a restaurant & writes reviews on the food
Food researcher - Answer-developing & designing new food products
Foor marketer - Answer-sells & advertise food
Menu developer - Answer-you create the menus for restaurants
An upscale atmosphere with excellent food and service - Answer-fine-dining
General developments or movements in a certain direction within an industry - Answer-
trends
WITH CORRECT ANSWERS
What is the kitchen bridge system? - Answer-it's a food production system that divides
the responsibilities of the kitchen staff
What does the term "cross-train" refer to in the foodservice industry? - Answer-you learn
all the jobs in the operation
What are the four general categories of service staff? - Answer-1. Host or hostess 3.
Waiter or waitress
2. Cashier 4. Buss staff
Pastry chefs are responsible for preparing which types of food? - Answer-mostly
desserts
What types of food items is the Garde Manger responsible for preparing? - Answer-
mainly cold things
The sous chef reports to whom? - Answer-the head chef
Who a foodservice director work most closely with? - Answer-the head chef
What are the responsibilities of research chef? - Answer-finds new trends and new food
items
What are the responsibilities of the executive chef? - Answer-to mange all things in the
kitchen
Food stylist - Answer-makes sure the food looks nice
Food writer - Answer-goes to a restaurant & writes reviews on the food
Food researcher - Answer-developing & designing new food products
Foor marketer - Answer-sells & advertise food
Menu developer - Answer-you create the menus for restaurants
An upscale atmosphere with excellent food and service - Answer-fine-dining
General developments or movements in a certain direction within an industry - Answer-
trends
