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Parts of this quiz are based on the information found in the
the Marscafe Web Resource document on Kitchen Manual, Introduction.

The professional kitchen is the area of the food service operation which provides the food services and products to the guests and the employees. In its operation the kitchen is similar to an orchestra where each participant excels in his part and the chef unites and gives direction to the work of the team. The professional kitchen is each small part working together to contribute to making an end product that gives the guest 100% satisfaction.     "In Escoffier's time, the duties and responsibilities of each functionary were sharply defined, but in modern times, rising labor costs and the need for faster service have broken down such rigidly defined duties. In the kitchens of even the leading modern restaurants, duties at the peak of the dinner-hour preparations are likely to overlap widely, with efficiency maintained amid seeming chaos and confusion." * That is to say, times have changed and things are not what they used to be regarding the organization in a professional kitchen. However, it is cautioned that it is false to presume that they no longer are important and should be ignored.     Subsequently, behind every good restaurant and hotel Food and Beverage operation, there is a successful kitchen with a hierarchy all of its own. What used to be is no longer what is, as many who enter our craft are incorrectly led to believe that they are chefs after only a few years of experience. Knowing and understanding the culinary hierarchy will help all persons involved value and respect this hierarchy, the dues that we all have to pay, and their rung on the "ladder", or their position in the "pecking order". To quote the Underground Chef, "The cook knows how, a chef knows why." See what you know and understand about our professional heritage. Explanation and documentation is provided in the email that is sent to you after you submit the test for grading.

Controls and is responsible for one of the various sections of the kitchen.

   value = 1 point

    entremetier
    sous chef
    chef de partie
    tournant

Select the 4 general levels of CHEFS that one can sequentially progress through

   value = 4 points

    commis chefs
    patissier
    line chef
    saucier
    chef de partie
    sous chef
    chef de garde manger
    pastry chef
    head-executive chef
    Food and Beverage Director
   

A critical success factor role often performed by the executive or sous chef that involves the correct timing of the service and coordination between the kitchen and dining room.

   value = 1 point

    confiseur potager gros bonnet expeditor commis chef

   value = 1 point

The Chef de Cuisine is also know as the

They actually cook and prepare the food served to the guests during the service (also known as the push, rush, hit, bang, punch and more).

   value = 1 point

    the chefs de communard
    the chefs de rang
    the apprentice-trainee chefs
    the brigade
    the line cooks
    none of the above

Responsible for all the cold savory items, the dishes and plates not requiring heat at serving time.

   value = 1 point

    chef de grillardin
    chef de garde manger
    chef de potage
    chef de froitier
    chef de friturier
    2 and 4
    3 and 4
    all of the above
    none of the above

The "Tournant"

   value = 1 point

    is the cook that rotates and covers the entire kitchen where needed is the chef that rotates and covers the entire kitchen where needed is second in command , takes responsibility for kitchen operations if the chef is absent. The person responsible for roasted items The soup and often stock cook The common cook under one of the Chef de Partie. .

   value = 2 points

The    sous chef chef de rang saucier tournant patissier pastry chef chef de cuisine   is, often times, the Third in Command after the    sous chef chef de rang saucier entremetier patissier pastry chef chef de cuisine

Responsible for preparing the vegetables and garnishes. Historically also prepared the soups and sweet courses.

   value = 1 point

    chef de gardemanger
    chef de rotisseur
    boulanger
    entremetier
    potager

The Pastry Chef holds a Chef de Partie Ranking in the kitchen hierarchy?

   value = 1 point

    YES
    NO

Starts working long before service begins and is not normally in the kitchen during service.

   value = 1 point

    prep cook
    rounds cooks
    duty cook
    combo man
    lead cook