Unit 1 Test FHD 101 UPDATED ACTUAL
Exam Questions and CORRECT Answers
Chef - CORRECT ANSWER - Also known as chef de Cuisine
Guild - CORRECT ANSWER - a group of people that have the same role within a
community or kitchen
Cuisine - CORRECT ANSWER - The ingredients, seasonings, cooking procedures and
style attributed to a particular group of people; the group can be defined by geography, history,
ethnicity, politics, culture or religion
Restaurateur - CORRECT ANSWER - A person who owns or operates an establishment
serving food, such as a restaurant
Brigade - CORRECT ANSWER - a system of staffing a kitchen so that each worker is
assigned to a set of specific tasks; these tasks often related by cooking methods, equipment or the
types of food being produced.
Executive Chef - CORRECT ANSWER - the chef that coordinates the kitchens activities
and directs kitchen staffs training and work efforts. Plan menus and creates recipes, they have to
enforce nutrition, safety and sanitation standards and participates in the preparation and
presentation of menu items to ensure the quality standards are rigorously and consistently
maintained.
Chef de Cuisine - CORRECT ANSWER - also known simply as chef; the person
responsible for all kitchen operations, developing menu items and setting the kitchen tone and
tempo
Sous Chef - CORRECT ANSWER - primary responsibility is the make sure that the food
is prepared, portioned, garnished and presented according to the executive chef's standards, may
be the primary cook principally responsible for producing menu items and supervising the
kitchen.
, Line Cook/Section Cooks - CORRECT ANSWER - are responsible for preparing menu
items according to recipe specifications. They may be assigned to a specific area, such as the
broiler cook, fry cook or pantry station.
Gastronomy - CORRECT ANSWER - the art and science of eating well
Gourmand - CORRECT ANSWER - a connoisseur of fine food and drinks, often to excess
Back of the House - CORRECT ANSWER - Anyone in the kitchen such as chefs, dish
people and custodial staff
Front of the House - CORRECT ANSWER - The waiting staff and dining room manager
Skill - CORRECT ANSWER - The ability to do something with extreme ease, an ability
that takes hands on experiences to perfect
Taste - CORRECT ANSWER - The sensation, as interpreted by the brain, of what we
detect when food, drink or other substances come in contact with our taste buds.
Judgement - CORRECT ANSWER - Selecting menu items, determining how much of
what item to order, deciding whether and how to combine ingredients and approving fished items
for service are all matter of judgment
Toque - CORRECT ANSWER - The tall white hat worn by chefs
Classic Cuisine - CORRECT ANSWER - a late 19th and early 20th century refinement
and simplification of French Grande Cuisine. Classic/ Classical cuisine relies on the thorough
exploration and emphasis of culinary principles and techniques and emphasizes the refined
preparation and presentation of superb ingredients
Exam Questions and CORRECT Answers
Chef - CORRECT ANSWER - Also known as chef de Cuisine
Guild - CORRECT ANSWER - a group of people that have the same role within a
community or kitchen
Cuisine - CORRECT ANSWER - The ingredients, seasonings, cooking procedures and
style attributed to a particular group of people; the group can be defined by geography, history,
ethnicity, politics, culture or religion
Restaurateur - CORRECT ANSWER - A person who owns or operates an establishment
serving food, such as a restaurant
Brigade - CORRECT ANSWER - a system of staffing a kitchen so that each worker is
assigned to a set of specific tasks; these tasks often related by cooking methods, equipment or the
types of food being produced.
Executive Chef - CORRECT ANSWER - the chef that coordinates the kitchens activities
and directs kitchen staffs training and work efforts. Plan menus and creates recipes, they have to
enforce nutrition, safety and sanitation standards and participates in the preparation and
presentation of menu items to ensure the quality standards are rigorously and consistently
maintained.
Chef de Cuisine - CORRECT ANSWER - also known simply as chef; the person
responsible for all kitchen operations, developing menu items and setting the kitchen tone and
tempo
Sous Chef - CORRECT ANSWER - primary responsibility is the make sure that the food
is prepared, portioned, garnished and presented according to the executive chef's standards, may
be the primary cook principally responsible for producing menu items and supervising the
kitchen.
, Line Cook/Section Cooks - CORRECT ANSWER - are responsible for preparing menu
items according to recipe specifications. They may be assigned to a specific area, such as the
broiler cook, fry cook or pantry station.
Gastronomy - CORRECT ANSWER - the art and science of eating well
Gourmand - CORRECT ANSWER - a connoisseur of fine food and drinks, often to excess
Back of the House - CORRECT ANSWER - Anyone in the kitchen such as chefs, dish
people and custodial staff
Front of the House - CORRECT ANSWER - The waiting staff and dining room manager
Skill - CORRECT ANSWER - The ability to do something with extreme ease, an ability
that takes hands on experiences to perfect
Taste - CORRECT ANSWER - The sensation, as interpreted by the brain, of what we
detect when food, drink or other substances come in contact with our taste buds.
Judgement - CORRECT ANSWER - Selecting menu items, determining how much of
what item to order, deciding whether and how to combine ingredients and approving fished items
for service are all matter of judgment
Toque - CORRECT ANSWER - The tall white hat worn by chefs
Classic Cuisine - CORRECT ANSWER - a late 19th and early 20th century refinement
and simplification of French Grande Cuisine. Classic/ Classical cuisine relies on the thorough
exploration and emphasis of culinary principles and techniques and emphasizes the refined
preparation and presentation of superb ingredients
