PRACTICE PRECISION STANDARD ASSESSMENT
Auguste Escoffier
Great 20th Century French chef credited with modernizing French cuisine; simplified the
cuisine down to 5 primary sauces.
Julia Child
Who is responsible for popularizing French cuisines and techniques in the United States
commercial food service operations
Food services offered in hotels, restaurants, and other organizations whose primary
purpose involves generation of profits from the sale of food and beverage products
non-commercial food service operations
Food services offered in places such as; hospitals, cafeterias, prisons and meals on
wheels, whose primary purpose does not involve generation of profits from the sale of
food and beverage products
Front of House (FOH)
All areas the guests will contact, including: the lobby, corridors, dining room, meeting
rooms, and restrooms. Employees who staff these areas have an emphasis on
customer service.
, Kitchen Brigade
an organizational hierarchy for professional kitchens organized by the legendary French
chef, Georges-Auguste Escoffier.
personal quality
a good feature of a person's character i.e. positive attitude, respect, loyalty
recipe conversion factor
new recipe yield divided by old recipe yield
3 basic components to a sandwich
the bread, the spread and the filling
hors d'oeuvres
a food served at the beginning of a meal to stimulate the appetite and compliment the
entree
customer service
Activities and benefits provided by a business to its customers to create goodwill and
customer satisfaction
Sous Chef
Second-in-command in the kitchen.
When setting a dining table, the glasses should be placed on which side of the dinner
plate?.
right
Intermezzo
Intended to be a palate cleanser after a rich dinner and before dessert.
Auguste Escoffier
Great 20th Century French chef credited with modernizing French cuisine; simplified the
cuisine down to 5 primary sauces.
Julia Child
Who is responsible for popularizing French cuisines and techniques in the United States
commercial food service operations
Food services offered in hotels, restaurants, and other organizations whose primary
purpose involves generation of profits from the sale of food and beverage products
non-commercial food service operations
Food services offered in places such as; hospitals, cafeterias, prisons and meals on
wheels, whose primary purpose does not involve generation of profits from the sale of
food and beverage products
Front of House (FOH)
All areas the guests will contact, including: the lobby, corridors, dining room, meeting
rooms, and restrooms. Employees who staff these areas have an emphasis on
customer service.
, Kitchen Brigade
an organizational hierarchy for professional kitchens organized by the legendary French
chef, Georges-Auguste Escoffier.
personal quality
a good feature of a person's character i.e. positive attitude, respect, loyalty
recipe conversion factor
new recipe yield divided by old recipe yield
3 basic components to a sandwich
the bread, the spread and the filling
hors d'oeuvres
a food served at the beginning of a meal to stimulate the appetite and compliment the
entree
customer service
Activities and benefits provided by a business to its customers to create goodwill and
customer satisfaction
Sous Chef
Second-in-command in the kitchen.
When setting a dining table, the glasses should be placed on which side of the dinner
plate?.
right
Intermezzo
Intended to be a palate cleanser after a rich dinner and before dessert.
