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- 1. Multiple Choice
The art of preparing, cooking, presenting and serving food.
Food Service
Culinary Arts
Hospitality
Cuisine
- 2. Multiple Choice
Works with payroll, food-cost, personnel management, menu creation, and essentially everything that happens in the kitchen falls within their scope of responsibility.
Cook
Sous Chef
Executive Chef
Senior Chef
- 3. Multiple Choice
Manages a staff of assistant chefs, cooks and kitchen workers, as well as creating dishes for the menu.
Cook
Sous Chef
Executive Chef
Senior Chef
- 4. Multiple Choice
Assigned one menu specialty in which they excel. They direct the prep work of kitchen staff and assistant cooks in their area.
Cook
Sous Chef
Executive Chef
Senior Chef
- 5. Multiple Choice
Trained to master forms of food preparation, and usually takes close direction from a chef.
Cook
Sous Chef
Executive Chef
Senior Chef
- 6. Multiple Choice
The business of making and serving prepared food and drink.
Food Service
Hospitality
Culinary Arts
Cuisine
- 7. Multiple Choice
Welcoming guests and satisfying their needs.
Cuisine
Food Service
Culinary Arts
Hospitality
- 8. Multiple Choice
French word for "kitchen," but in English it means a style of cooking.
Cuisine
Mise en Place
Contamination
Cross-Contamination
- 9. Multiple Choice
French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking.
Cuisine
Mise en Place
Contamination
Cross-Contamination
- 10. Multiple Choice
Bacteria and microorganisms that live and breed in the food we eat.
Cuisine
Mise en Place
Contamination
Cross-Contamination
- 11. Multiple Choice
Occurs when a non-contaminated food product comes into contact with an item that is contaminated.
Cuisine
Mise en Place
Contamination
Cross-Contamination
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