Red seal exam
In a large establishment, the person responsible for all aspects of food production,
menu planning, costing, and work schedules - Answer-Executive chef
The French chef who is considered the greatest chef of the early 19th century - Answer-
Marie-Antoine Careme
the person in charge of the kitchen - Answer-chef
The person responsible for preparing cold foods and cold hors d'oeuvres - Answer-
Garde manger
French term for a new style of cooking - Answer-Nouvelle cuisine
The chef who is known as the father of 20th century cookimg - Answer-George-Auguste
Escoffier
The person responsible for preparing vegetables, starches, soups, and eggs - Answer-
Entremetier
The person responsible for preparing sauces, sautéed foods and stews - Answer-
Saucier
The person who replaces other station chefs when they are absent - Answer-Tournant
The person responsible for preparing roasted and braised meats - Answer-Rotisseur
The person responsible for preparing desserts and pastries - Answer-Patissier
A varied set of scientific techniques including nonstandard chemical and physical
processes in cooking - Answer-Molecular gastronomy
The person who directly manages the kitchen production staff - Answer-Sous chef
A set of techniques for cooking vacuum packed foods at precise temperatures -
Answer-Sous-vide
A person who is in charge of a particular station - Answer-Chef de partie
A set of attitudes and code of behaviour followed by successful food service workers -
Answer-Professionalism
In a large establishment, the person responsible for all aspects of food production,
menu planning, costing, and work schedules - Answer-Executive chef
The French chef who is considered the greatest chef of the early 19th century - Answer-
Marie-Antoine Careme
the person in charge of the kitchen - Answer-chef
The person responsible for preparing cold foods and cold hors d'oeuvres - Answer-
Garde manger
French term for a new style of cooking - Answer-Nouvelle cuisine
The chef who is known as the father of 20th century cookimg - Answer-George-Auguste
Escoffier
The person responsible for preparing vegetables, starches, soups, and eggs - Answer-
Entremetier
The person responsible for preparing sauces, sautéed foods and stews - Answer-
Saucier
The person who replaces other station chefs when they are absent - Answer-Tournant
The person responsible for preparing roasted and braised meats - Answer-Rotisseur
The person responsible for preparing desserts and pastries - Answer-Patissier
A varied set of scientific techniques including nonstandard chemical and physical
processes in cooking - Answer-Molecular gastronomy
The person who directly manages the kitchen production staff - Answer-Sous chef
A set of techniques for cooking vacuum packed foods at precise temperatures -
Answer-Sous-vide
A person who is in charge of a particular station - Answer-Chef de partie
A set of attitudes and code of behaviour followed by successful food service workers -
Answer-Professionalism
