Tom was just hired into a new role at one Seattle's top restaurants. His new job comes with a lot of pressure because in addition to being the hands-on-leader of the kitchen brigade, he is ultimately held directly responsible for every item that emerges from the kitchen. What role did Tom most likely just get hired for?

Question 1 options:

chef de cuisine


sous chef


executive chef


deputy chef

Question 2 (1 point)
Even though she was not French and not initially drawn to cooking as a career, who ultimately revolutionized the world of food for Americans living in the twentieth century and became a household name with her cheerful enthusiasm and genuine passion for cooking attracting a wide audience?

Question 2 options:

Marie-Antoine Carême


Georges Auguste Escoffier


Julia Child


Catherine de' Medici

Question 3 (1 point)
Julia Child invented the idea of a kitchen brigade because she believed the delegation of responsibilities to various people in the work environment was the best (and only) way to ensure all tasks were done quickly and with integrity.

Question 3 options:

True


False

Question 4 (1 point)
As the chef de partie, Jamal covers several different positions in the kitchen, going and overseeing wherever and whatever is necessary. What is one possible station or kitchen area that Jamal might oversee?

Question 4 options:

staff hiring and firing


poissonnier station


back of the house crew


stocking and storage of supplies

Question 5 (1 point)
Kaylee works in a very large kitchen establishment as the sous chef. Which of these is an example of one of her job duties?

Question 5 options:

report to head restauranteur


hiring and firing of kitchen staff


monitor all food inventory and supply


ensure all kitchen safety and sanitation standards are met

Question 6 (1 point)
Sally's favorite dish is grilled chicken with a creamy mushroom sauce, and she makes the dish at least once per week. Which of the five mother sauces is likely the base of Sally's favorite dish?

Question 6 options:

Velouté


Espagnole


Béchamel


Tomate

Question 7 (1 point)
What is the best way to handle any problem or crisis that comes up in a hectic kitchen?

Question 7 options:

forgiveness


ownership


avoidance


communication

Question 8 (1 point)
What was the name of a Parisian boy abandoned by his parents in 1794, who rose through the ranks of strict, bustling French kitchens to become one of the most famous pastry chefs in history?

Question 8 options:

Napoleon Bonaparte


Marie-Antoine Carême


Georges Auguste Escoffier


Catherine de' Medici

Question 9 (1 point)
As long as you live by the unspoken kitchen code, you will have the space to eventually spread your own wings and exert your skills and professionalism in a way that commands respect.

Question 9 options:

True


False

Question 10 (1 point)
A chef's apron is long and wide and can protect the cook's legs from hot spills, supporting the fact that it is mostly worn for _____ reasons.

Question 10 options:

aesthetic


safety


sanitary


hierarchy

Question 11 (1 point)
Jolene is the head chef at a busy San Francisco restaurant. She is checking over all of her kitchen staff and says this to Rosie, "You should have prepped your station better—now you're sandbagging the dessert station!" What does Jolene mean by using the term 'sandbagging'?

Question 11 options:

that Rosie is bringing down the rest of the staff with her inability to keep up


that Rosie is doing an amazing job with her dessert station


that Rosie forgot to prop her station up with sandbags


that Rosie is working at the wrong station

Question 12 (1 point)
How did the dedicated French chef Marie-Antoine Carême die?

Question 12 options:

from old age


from inhaling toxic fumes from hours spent over a coal-burning stove


from a terrible kitchen fire that he was caught in


by being poisoned by a rival chef

Question 13 (1 point)
All restauranteurs prefer to work in an environment that is hot, dangerous, and not always polite, as opposed to honing their people skills in the front of house.

Question 13 options:

True


False

Question 14 (1 point)
As a head chef, there is one of the seven Cs of communication that Ricardo takes very seriously and expects all of his employees to make a priority; it includes keeping messages positive and trying to find something constructive in problems, like ways to learn from specific mistakes. Which of the seven Cs of communication is most important to Ricardo?

Question 14 options:

conciseness


courtesy


completeness


correctness

Question 15 (1 point)
Who married Henry II, who later became King of France, and created a powerful culinary union of Italian and French culture that changed European cuisine forever?

Question 15 options:

Catherine de' Medici


Marie-Antoine Carême


Julia Child


Georgina Auguste Escoffier