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.
Possibly the most important of all station cooks, what chef is in charge of dashing into any station in need of support, which means they need a working knowledge of all areas, from meat to veggies to sauce?
chef de tournant
sous chef
fiturier
boucher
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?
chef de cuisine
sous chef
executive chef
deputy chef
Roles like bussers, who clear tables, dishwashers, cooks, and anyone else who handles the “invisible” parts of food service are all considered to be what part of the kitchen hierarchy? front of the house chef de cuisine back of the house grillardin
Food service vocabulary has become so well-established over time that the US Department of Labor even created an occupational handbook outlining over 170 of the key terms used today.
True False
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.
True False
Much of the kitchen ethos of professionalism is written on the walls of the kitchen and is discussed during a job interview.
True False
In a professional kitchen setting, any roles that don’t involve cooking or food prep are not considered an important part of the overall process.
True False
Julia Child collaborated with a friend to create the now legendary cookbook Mastering the Art of French Cooking which quickly transitioned into her having her own television show.
True False
The five mother sauces are not just part of the culinary world, they are the what for most of the dishes that we enjoy today?
inspiration
finishing touch
building blocks
downfall
What great chef took his culinary craft one step further by also becoming a restaurant owner and a writer, in addition to taking the art of French cooking into the modern age, according to many in the industry?
Napoleon Bonaparte
Marie-Antoine
Carême Julia
Child Georges
Auguste Escoffier
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? Catherine de’ Medici
Marie-Antoine
Carême Julia
Child Georgina
Auguste Escoffier
From small restaurants with only a few kitchen staff to giant industrial kitchens, executive chefs are in charge of resolving any problems, making critical decisions, and taking on all leadership roles.
True False
How do we refer to a body of words associated with the industry that is critical knowledge for anyone hoping to understand the expectations, responsibilities, and ideas expressed in a working kitchen?
culinary language
kitchen hierarchy verbiage
chef de tournant terms
food service vocabulary
Individuals who work in this role have no interaction with the kitchen except to communicate orders and pick them up. What role is being described here?
kitchen
porters
dishwashers
sanitary
crew waitstaff
