HFT 1000 Test 3 Questions with All
Correct Answers
the role of a chef - Answer--Develop recipes
-Create menus
-Purchase and receive food product
-Engage in food production and service
-Assure food safety and nutrition
-Manage food costs and inventory
-Manage labor costs
-Assure proper pricing and profit
-Hire, train, and supervise staff
-Employ technology to manage operations and promote the business
the six things great chefs do - Answer--Work hard
-Master culinary methods and techniques
-Maintain professionalism
-Master food safety
-Lead and manage people
-Effectively manage costs and finance
kitchen roles and positions - Answer--Helps to have a basic understanding of the
structure of a commercial kitchen
-Employees usually placed within a hierarchy based on the brigade de cuisine (also
known as the kitchen brigade)
6 types of chefs in a kitchen - Answer--Commis (line cook, apprentice)
-Chef de Partie (station chef)
-Sous Chef (under-chef, second in charge)
-Pastry Chef (leader of baking and pastry)
-Chef de Cuisine (head chef)
-Executive Chef (highest ranking chef)
line-cook skills, Knowledge, and attitudes - Answer--Most workers new to the culinary
profession begin their career as a line cook (commis)
-Line cooks are responsible for daily food preparation (prep) and menu production
-Success is dependent on an individual's skills, knowledge, and attitude
Basic Culinary Skills - Answer-The ability to perform fundamental cooking methods like:
Roasting
Baking
,Sautéing
Broiling
Grilling
Poaching
Simmering
Boiling and frying
-a line cook must also be adept with a knife and efficient in producing miss en place
required Knowledge for culinary skills - Answer--Ingredient identification and handling
-Food safety and hygiene
-Efficiency and organization
attitude - Answer-A majority of executive chefs consider a positive and professional
attitude the number one trait sought in entry-level line cooks
Line Cook Duties - Answer--Prepare daily Mise En Place
-Organize Work Station for Service
-Perform Production
-Maintain Food Safety
-Continue Professional Development
The Culinary Work Environment - Answer--Most professional food production facilities
are designed to match expectations of service and location
-Beyond budget, the two most important factors that go into planning a commercial
kitchen include:
-the type of menu items offered
-number of customers to be served
Work Hours - Answer--Hours required of chefs and cooks varies depending on the type
of establishment and food service segment being served
-May include evening shifts, day shifts, overnight shifts, or monthly contracts that
require work 6 or 7 days per week
3 pathways to becoming a chef - Answer-1. Completion of a formal degree in culinary
arts at one of the many accredited culinary institutions in the U.S.
2. Completion of a formal culinary apprenticeship program and coordinated on-the-job
training
3. Through independent on-the-job training.
Formal Culinary Education - Answer--More than 300 institutions granting associate
degrees in culinary arts and culinary related services in the United States
-Produce over 19,000 graduates in a year
-Enrollment in formal culinary programs remains extremely popular
, Culinary Apprenticeship and Coordinated On-The-Job Training - Answer--Been around
for hundreds of years.
-One of the oldest forms of formal on-the-job training
-Requires cooks to work under a qualified supervising chef while completing a formal
series of competencies through the duration of the program (usually two or three years)
-Today - most apprenticeship programs also require formal academic courses be
completed concurrently with on-the-job training
Industry Experience: Independent On-The-Job Training - Answer--The most common
and the least expensive path
-Involves gaining entry-level employment in the culinary industry and learning the craft
over the years through direct work experience
the role of a chef - Answer--Develop recipes
-Create menus
-Purchase and receive food product
-Engage in food production and service
-Assure food safety and nutrition
-Manage food costs and inventory
-Manage labor costs
-Assure proper pricing and profit
-Hire, train, and supervise staff
-Employ technology to manage operations and promote the business
the six things great chefs do - Answer--Work hard
-Master culinary methods and techniques
-Maintain professionalism
-Master food safety
-Lead and manage people
-Effectively manage costs and finance
kitchen roles and positions - Answer--Helps to have a basic understanding of the
structure of a commercial kitchen
-Employees usually placed within a hierarchy based on the brigade de cuisine (also
known as the kitchen brigade)
6 types of chefs in a kitchen - Answer--Commis (line cook, apprentice)
-Chef de Partie (station chef)
-Sous Chef (under-chef, second in charge)
-Pastry Chef (leader of baking and pastry)
-Chef de Cuisine (head chef)
-Executive Chef (highest ranking chef)
Correct Answers
the role of a chef - Answer--Develop recipes
-Create menus
-Purchase and receive food product
-Engage in food production and service
-Assure food safety and nutrition
-Manage food costs and inventory
-Manage labor costs
-Assure proper pricing and profit
-Hire, train, and supervise staff
-Employ technology to manage operations and promote the business
the six things great chefs do - Answer--Work hard
-Master culinary methods and techniques
-Maintain professionalism
-Master food safety
-Lead and manage people
-Effectively manage costs and finance
kitchen roles and positions - Answer--Helps to have a basic understanding of the
structure of a commercial kitchen
-Employees usually placed within a hierarchy based on the brigade de cuisine (also
known as the kitchen brigade)
6 types of chefs in a kitchen - Answer--Commis (line cook, apprentice)
-Chef de Partie (station chef)
-Sous Chef (under-chef, second in charge)
-Pastry Chef (leader of baking and pastry)
-Chef de Cuisine (head chef)
-Executive Chef (highest ranking chef)
line-cook skills, Knowledge, and attitudes - Answer--Most workers new to the culinary
profession begin their career as a line cook (commis)
-Line cooks are responsible for daily food preparation (prep) and menu production
-Success is dependent on an individual's skills, knowledge, and attitude
Basic Culinary Skills - Answer-The ability to perform fundamental cooking methods like:
Roasting
Baking
,Sautéing
Broiling
Grilling
Poaching
Simmering
Boiling and frying
-a line cook must also be adept with a knife and efficient in producing miss en place
required Knowledge for culinary skills - Answer--Ingredient identification and handling
-Food safety and hygiene
-Efficiency and organization
attitude - Answer-A majority of executive chefs consider a positive and professional
attitude the number one trait sought in entry-level line cooks
Line Cook Duties - Answer--Prepare daily Mise En Place
-Organize Work Station for Service
-Perform Production
-Maintain Food Safety
-Continue Professional Development
The Culinary Work Environment - Answer--Most professional food production facilities
are designed to match expectations of service and location
-Beyond budget, the two most important factors that go into planning a commercial
kitchen include:
-the type of menu items offered
-number of customers to be served
Work Hours - Answer--Hours required of chefs and cooks varies depending on the type
of establishment and food service segment being served
-May include evening shifts, day shifts, overnight shifts, or monthly contracts that
require work 6 or 7 days per week
3 pathways to becoming a chef - Answer-1. Completion of a formal degree in culinary
arts at one of the many accredited culinary institutions in the U.S.
2. Completion of a formal culinary apprenticeship program and coordinated on-the-job
training
3. Through independent on-the-job training.
Formal Culinary Education - Answer--More than 300 institutions granting associate
degrees in culinary arts and culinary related services in the United States
-Produce over 19,000 graduates in a year
-Enrollment in formal culinary programs remains extremely popular
, Culinary Apprenticeship and Coordinated On-The-Job Training - Answer--Been around
for hundreds of years.
-One of the oldest forms of formal on-the-job training
-Requires cooks to work under a qualified supervising chef while completing a formal
series of competencies through the duration of the program (usually two or three years)
-Today - most apprenticeship programs also require formal academic courses be
completed concurrently with on-the-job training
Industry Experience: Independent On-The-Job Training - Answer--The most common
and the least expensive path
-Involves gaining entry-level employment in the culinary industry and learning the craft
over the years through direct work experience
the role of a chef - Answer--Develop recipes
-Create menus
-Purchase and receive food product
-Engage in food production and service
-Assure food safety and nutrition
-Manage food costs and inventory
-Manage labor costs
-Assure proper pricing and profit
-Hire, train, and supervise staff
-Employ technology to manage operations and promote the business
the six things great chefs do - Answer--Work hard
-Master culinary methods and techniques
-Maintain professionalism
-Master food safety
-Lead and manage people
-Effectively manage costs and finance
kitchen roles and positions - Answer--Helps to have a basic understanding of the
structure of a commercial kitchen
-Employees usually placed within a hierarchy based on the brigade de cuisine (also
known as the kitchen brigade)
6 types of chefs in a kitchen - Answer--Commis (line cook, apprentice)
-Chef de Partie (station chef)
-Sous Chef (under-chef, second in charge)
-Pastry Chef (leader of baking and pastry)
-Chef de Cuisine (head chef)
-Executive Chef (highest ranking chef)
