Question 1

One sign of a professional chef is the:

Accepted Answer

ability to use personal
tools accurately, with great skill and care,

Question 2

Knowledge of knife construction, materials, and how to use
them effectively

Accepted Answer

Knife Skills

Question 3

The blade of a professional knife is a single
piece of metal that has been cut, stamped,
or forged into shape.

Accepted Answer

Blade

Question 4

Knife Parts under Blade:

Accepted Answer

1. point
2. tip
3. edge
4. spine
5. heel

Question 5

This functions as the piercing tool of the
blade

Accepted Answer

POINT

Question 6

The forward quarter of the blade, does much
work cutting and separating. It is best used for cutting small
and/or delicate foods

Accepted Answer

TIP

Question 7

Working part of the blade from point to heel
The central region cuts virtually all foods using long
slicing motions and can produce large or delicate
results

Accepted Answer

EDGE

Question 8

Top of the blade directly opposite the edge

Accepted Answer

SPINE

Question 9

Rear part of the edge Cuts through large or
tough foods when weight and force are needed

Accepted Answer

HEEL

Question 10

Knife Parts under Handle:

Accepted Answer

1. bolster
2. tang
3. scales
4. butt
5. rivet

Question 11

can be made from
hardwoods, such as walnut or rosewood, or
other materials, such as plastic or vinyl

Accepted Answer

Handle

Question 12

the metal point on
the knife where the blade and handle meet

Accepted Answer

Bolster

Question 13

the portion of the blade that extends into
the knife’s handle

Accepted Answer

Tang

Question 14

Parts of the handle that create its grip
Generally made out of wood or a synthetic
material

Accepted Answer

Scales

Question 15

End of the handle

Accepted Answer

Butt

Question 16

hold the tang in the handle

Accepted Answer

Rivet

Question 17

10 Parts of Knife:

Accepted Answer

1. point
2. tip
3. edge
4. spine
5. heel
6. bolster
7. tang
8. scales
9. butt
10. rivet

Question 18

Used for many purposes. Sides of the blades taper smoothly to a V shaped edge

Accepted Answer

TAPER GROUND EDGE

Question 19

Very sharp due to the arc at the edge. For carving and slicing

Accepted Answer

HOLLOW GROUND EDGE

Question 20

For cutting and slicing firm foods such as breads and
tomatoes

Accepted Answer

SERRATED OR SAW TOOTH EDGE

Question 21

Good for slicing foods with firm skin but soft inside such as
some types of breads

Accepted Answer

SCALLOPED EDGE

Question 22

Oval indentations would help prevent food sticking to the
knife. For moist foods such as meats, fish, ham

Accepted Answer

GRANTON EDGE

Question 23

Knife Handling Techniques:

Accepted Answer

Honing knives
Sharpening knives
Cleaning knives
Storing knives

Question 24

a steel is used to keep the knife blade straight and to
smooth out any irregularities. Does not sharpen the blade, but it does help maintain the edge between sharpenings

Accepted Answer

Trueing

Question 25

Wash, rinse, and sanitize knives after every cutting task to
avoid cross contamination and to destroy harmful
microorganisms.

Accepted Answer

Sanitizing Knives

Question 26

Importance of Knife Skills:

Accepted Answer

1. Basic Knife Skills
2, Precision Cuts
3. Uniform cooking times.
4. enhanced visual appeal

Question 27

provides control
over the knife, increases
cutting efficiency, minimizes
hand fatigue, and lessens the
chance of an accident.

Accepted Answer

Grip

Question 28

how should you hold the knife?

Accepted Answer

the way that maximizes comfort, control and safety

Question 29

Which of the following is not true?
A.
Trueing sharpens the blade, but it does help maintain the
edge between sharpening
B.
Carry the knife point down, edge out and away from you

Accepted Answer

A.
Trueing sharpens the blade, but it does help maintain the
edge between sharpening

Question 30

Trimming, peeling and shaping foods to make them easier to cut

Accepted Answer

Preliminary Cuts

Question 31

fruits and vegetables

Accepted Answer

Peeler/Chef’s knife

Question 32

trimming the meat and poultry

Accepted Answer

Boning Knife

Question 33

is a cutting technique that produces a cube shaped product.

Accepted Answer

Dicing

Question 34

Very small dice :

Accepted Answer

Brunoise

Question 35

Small dice :

Accepted Answer

Macedoine

Question 36

Medium dice :

Accepted Answer

Parmentier

Question 37

Large dice :

Accepted Answer

Carre

Question 38

A long, rectangular cut. Like a matchstick

Accepted Answer

JULIENNE

Question 39

julienne of potato

Accepted Answer

Alumette

Question 40

Similar to julienne but bigger. The process to cut
this is the same as cutting julienne

Accepted Answer

BATONNET

Question 41

Small dice which is made from julienne cut

Accepted Answer

BRUNOISE

Question 42

smallest dice

Accepted Answer

Fine brunoise

Question 43

Larger than brunoise. The process of
making this is similar to the making of brunoise

Accepted Answer

DICE

Question 44

A finely cut used with cooked tomatoes

Accepted Answer

CONCASSE

Question 45

Creates pieces that the shape is not a matter. Fastest way to cut the foods

Accepted Answer

CHOP

Question 46

creates larger pieces of foods

Accepted Answer

Rough chopping cut

Question 47

Fine chop cut. Suitable for herbs, garlic and ginger. Is a very fine cut
that is suitable for many
vegetables and herbs.

Accepted Answer

MINCING

Question 48

A very fine shredded cut that is used with leafy vegetable and
herbs.

Accepted Answer

CHIFFONADE

Question 49

Shredded or grated items can be coarse or fine, depending upon the intended use.

Accepted Answer

SHREDDING OR GRATING

Question 50

Square cut like a tile. Traditionally, it is square but
it can be in different shape as
round ( rondelle ), quarter
round ( fermiere ) or triangular
depending on the shape of
the vegetable that you trim.

Accepted Answer

PAYSANNE

Question 51

Creates a diamond shaped
tile which is often used for
garnishing

Accepted Answer

LOZENGE

Question 52

Coin shaped slice of a
cylindrical vegetable
A cut for cylindrical vegetable
such as carrot

Accepted Answer

RONDELLE

Question 53

A vegetable cut that neither
parallel nor perpendicular is
necessary.
Used to cut a large piece of
vegetable that there is no
specific dimension

Accepted Answer

OBLIQUE OR ROLL CUTS

Question 54

Looks like a football or a barrel which requires skills and time to
complete.

Accepted Answer

TOURNÉ

Question 55

Culinary history can be observed to have been influenced by the following factors that have all contributed to the development of the modern day cuisine.

Accepted Answer

Culinary history can be observed to have been influenced by the following

Question 56

Feasting and enjoying food was
an important part this

Accepted Answer

5-15th Century
Medieval Period / Middle Ages

Question 57

was the basic food in the
Middle Ages, it could be made
with barley, rye, and wheat.

Accepted Answer

Bread

Question 58

are made for the
king or lord, and brown bread for
the servants.

Accepted Answer

White bread

Question 59

All food offered and prepared
outside of the home was sold by
Guilds’

Accepted Answer

16th Century
Renaissance Period

Question 60

were a group of cooks who
prepared and sold certain food
items.

Accepted Answer

Guilds

Question 61

During the 16 th Century, the word ________ was used to describe
rich and highly flavored soups and
stews capable of restoring lost
strength.

Accepted Answer

restorative

Question 62

mainly provided
sleeping accommodation and
alcohol.

Accepted Answer

Inns and Taverns

Question 63

a tavern keeper, opened the first
restaurant in 1765. He advertised his
special dish, sheep feet in white
sauce.

Accepted Answer

Monsieur Boulanger

17th Century
French Revolution Period

Question 64

Other Restaurants opened
in Paris

Accepted Answer

1782

Question	Answer
One sign of a professional chef is the:	ability to use personal tools accurately, with great skill and care,
Knowledge of knife construction, materials, and how to use them effectively	Knife Skills
The blade of a professional knife is a single piece of metal that has been cut, stamped, or forged into shape.	Blade
Knife Parts under Blade:	1. point 2. tip 3. edge 4. spine 5. heel
This functions as the piercing tool of the blade	POINT
The forward quarter of the blade, does much work cutting and separating. It is best used for cutting small and/or delicate foods	TIP
Working part of the blade from point to heel The central region cuts virtually all foods using long slicing motions and can produce large or delicate results	EDGE
Top of the blade directly opposite the edge	SPINE
Rear part of the edge Cuts through large or tough foods when weight and force are needed	HEEL
Knife Parts under Handle:	1. bolster 2. tang 3. scales 4. butt 5. rivet
can be made from hardwoods, such as walnut or rosewood, or other materials, such as plastic or vinyl	Handle
the metal point on the knife where the blade and handle meet	Bolster
the portion of the blade that extends into the knife’s handle	Tang
Parts of the handle that create its grip Generally made out of wood or a synthetic material	Scales
End of the handle	Butt
hold the tang in the handle	Rivet
10 Parts of Knife:	1. point 2. tip 3. edge 4. spine 5. heel 6. bolster 7. tang 8. scales 9. butt 10. rivet
Used for many purposes. Sides of the blades taper smoothly to a V shaped edge	TAPER GROUND EDGE
Very sharp due to the arc at the edge. For carving and slicing	HOLLOW GROUND EDGE
For cutting and slicing firm foods such as breads and tomatoes	SERRATED OR SAW TOOTH EDGE
Good for slicing foods with firm skin but soft inside such as some types of breads	SCALLOPED EDGE
Oval indentations would help prevent food sticking to the knife. For moist foods such as meats, fish, ham	GRANTON EDGE
Knife Handling Techniques:	Honing knives Sharpening knives Cleaning knives Storing knives
a steel is used to keep the knife blade straight and to smooth out any irregularities. Does not sharpen the blade, but it does help maintain the edge between sharpenings	Trueing
Wash, rinse, and sanitize knives after every cutting task to avoid cross contamination and to destroy harmful microorganisms.	Sanitizing Knives
Importance of Knife Skills:	1. Basic Knife Skills 2, Precision Cuts 3. Uniform cooking times. 4. enhanced visual appeal
provides control over the knife, increases cutting efficiency, minimizes hand fatigue, and lessens the chance of an accident.	Grip
how should you hold the knife?	the way that maximizes comfort, control and safety
Which of the following is not true? A. Trueing sharpens the blade, but it does help maintain the edge between sharpening B. Carry the knife point down, edge out and away from you	A. Trueing sharpens the blade, but it does help maintain the edge between sharpening
Trimming, peeling and shaping foods to make them easier to cut	Preliminary Cuts
fruits and vegetables	Peeler/Chef’s knife
trimming the meat and poultry	Boning Knife
is a cutting technique that produces a cube shaped product.	Dicing
Very small dice :	Brunoise
Small dice :	Macedoine
Medium dice :	Parmentier
Large dice :	Carre
A long, rectangular cut. Like a matchstick	JULIENNE
julienne of potato	Alumette
Similar to julienne but bigger. The process to cut this is the same as cutting julienne	BATONNET
Small dice which is made from julienne cut	BRUNOISE
smallest dice	Fine brunoise
Larger than brunoise. The process of making this is similar to the making of brunoise	DICE
A finely cut used with cooked tomatoes	CONCASSE
Creates pieces that the shape is not a matter. Fastest way to cut the foods	CHOP
creates larger pieces of foods	Rough chopping cut
Fine chop cut. Suitable for herbs, garlic and ginger. Is a very fine cut that is suitable for many vegetables and herbs.	MINCING
A very fine shredded cut that is used with leafy vegetable and herbs.	CHIFFONADE
Shredded or grated items can be coarse or fine, depending upon the intended use.	SHREDDING OR GRATING
Square cut like a tile. Traditionally, it is square but it can be in different shape as round ( rondelle ), quarter round ( fermiere ) or triangular depending on the shape of the vegetable that you trim.	PAYSANNE
Creates a diamond shaped tile which is often used for garnishing	LOZENGE
Coin shaped slice of a cylindrical vegetable A cut for cylindrical vegetable such as carrot	RONDELLE
A vegetable cut that neither parallel nor perpendicular is necessary. Used to cut a large piece of vegetable that there is no specific dimension	OBLIQUE OR ROLL CUTS
Looks like a football or a barrel which requires skills and time to complete.	TOURNÉ
Culinary history can be observed to have been influenced by the following factors that have all contributed to the development of the modern day cuisine.	Culinary history can be observed to have been influenced by the following
Feasting and enjoying food was an important part this	5-15th Century Medieval Period / Middle Ages
was the basic food in the Middle Ages, it could be made with barley, rye, and wheat.	Bread
are made for the king or lord, and brown bread for the servants.	White bread
All food offered and prepared outside of the home was sold by Guilds’	16th Century Renaissance Period
were a group of cooks who prepared and sold certain food items.	Guilds
During the 16 th Century, the word ________ was used to describe rich and highly flavored soups and stews capable of restoring lost strength.	restorative
mainly provided sleeping accommodation and alcohol.	Inns and Taverns
a tavern keeper, opened the first restaurant in 1765. He advertised his special dish, sheep feet in white sauce.	Monsieur Boulanger 17th Century French Revolution Period
Other Restaurants opened in Paris	1782
offered wealthy diners a menu listing all dishes. The wait staff served patrons at small, individual tables in an elegant setting.	Antoine Beauvilliers
developed out of political and social changes in France.	Haute cuisine
Characterized by the presence of machineries. Earliest mention of the soufflé is attributed to French master cook Vincent de la Chapelle	18th Century Industrial Revolution Period
Restaurants opened in the United States and Europe	Late18th Century Cuisine Classique
was the first internationally renowned chef of an American restaurant, Delmonico’s in New York.	Charles Ranhofer
In 1898, London Savoy Hotel opened a restaurant under the direction of	Cesar Ritz and Auguste Escoffier
More restaurants opened serving a greater selection of items and catering to more people	Early 19th Century Grande Cuisine
, dozens of courses elaborately prepared and garnished	Grande Cuisine
Trend toward lighter, more naturally flavored foods with simple preparation, led by Fernand Point	Mid 20th Century Point and Nouvelle Cuisine
based on the rejection of the overly rich and complicated dishes and emphasized healthy eating	Culinary Philosophy
Brought a large number of Asians	Late 20th & Early 21st Century Early Culinary Revolution
lead to bold, ethnic flavors	Immigration Act of 1965
chefs began combining ingredients and preparation methods from a variety of cuisines, fusion cuisine.	Period of Bold Experimentation
concern for locally raised ingredients influenced chefs to serve fresh seasonal foods	Farm to Table Movement
Father of modern classical French cuisine. His major achievement is he reorganization of the kitchen which resulted in a streamlined workplace better suited to turning out the simplified dishes and menus he instituted.	Georges Auguste Escoffier
Father of Modern French Cuisine The most influential chef in the middle of the twentieth century. Worked in his restaurant, La Pyramide in Vienne, France. Point simplified and lightened classical cuisine.	Fernand Point
Author of La Cuisine Francois, first French Cookbook	François Pierre de la Varenne
first French Cookbook	La Cuisine Francois
Author of Physiologie du Gout, Physiology of Taste	Jean Anthelme Brillat Savarin
Founder and Father of Classical French Cuisine / Grande Cuisine and was responsible for systematizing culinary techniques. Known as the “chef of kings, king of chefs”. His cuisine was famous for its decorative and elaborate display	Marie Antoine Careme
He is credited with creating the standard chef's hat, the toque, he designed new sauces and dishes, and he published a classification of all sauces into groups based on its mother sauces.	Marie Antoine Careme
made Le Nouveau Guide 1965 (Guide	Henri Gault & Christian Millau
Michelin Star Rating:	1. one star 2. two star 3. three star
: "A very good restaurant in its category”	One Star
: "Excellent cooking, worth a detour“	Two Stars
"Exceptional cuisine, worth a special journey"	Three Stars
Types of Kitchen:	1. Domestic Kitchen 2. Commercial Kitchen
The kitchen at home This kitchen is for personal use It contains necessary equipment for cooking small portions.	Domestic Kitchen
The commercial kitchen can be the kitchen in a restaurant, hotel, school, and hospital	Commercial Kitchen
Started in 1980’s which allows the domestic kitchen to be integrated with the living room among household	Open Kitchen
A large part of the kitchen, with different work station that may share equipment or perform similar tasks	Work Section
A part of work section, contains all the tools and equipment needed to prepare a certain dish or type of food.	Work Station
This structured team system delegates responsibilities to different individuals who specialize in certain tasks in the kitchen. to streamline and simplify work in hotel kitchens. It served to eliminate the chaos and duplication of effort	Kitchen Brigade System
Chef in charge of the kitchen. Responsible for overall management of kitchen; supervises staff, creates	Chef de cuisine / Executive Chef
second in command • receives orders directly from the chef de cuisine for the management of the kitchen • serves as the representative when the chef de cuisine is not present	Sous chef de cuisine (deputy/second kitchen chef; "under chief")
is responsible for managing a given station in the kitchen, specializing in preparing particular dishes there. • Those who work in a lesser station are commonly referred to as a demi chef	Chef de partie (Station Chef) (senior chef; "chief of the group")
prepares sauces and warm hors d'oeuvres, completes meat dishes, and in smaller restaurants may work on fish dishes and prepare sautéed items	Saucier (Saute Chef) (saucemaker/sauté cook)
Responsible for fish item and their sauces • Fish butchering • The position is sometimes combined with saucier	Fish Chef (Poissonier)
Preparation of roasted foods and related jus or other sauces	Roast Chef (Rotisseur)
Prepares gilled dishes. This position may be combined with that or rotisseur	Grill Chef (Grillardin)
Prepare and cooks all fried foods. This position may be combine with rotisseur	Fry Chef (Friturier)
Prepared hot appetizers and frequently has responsibility for soups, vegetables, and pastas and other starches.	Vegetable Chef (Entremetier)
Also known as swing cook • This position works as needed throughout the kitchen	Roundsman (Tournant)
• also known as Pantry Chef • Prepared cold foods such as salads, cold appetizers, pates • This is considered a separate category of kitchen work	Cold Foods Chef (Garde Manger)
• butchering meats, poultry, and occasionally fish • the position may also be responsible for breading meat and fish items	Butcher (Boucher)
• Baked items, pastries and desserts • Supervises a separate kitchen area or a separate shop in larger operations • The position may also be breakdown into specialization such as confiseur, boulanger, glacier and decorateur	Pastry Chef (Patissier)
Different Pastry Chefs:	CONFISUER BOULANGER prepares unsweetened doughs, as for breads and rolls GLACIER prepares frozen and cold desserts DECORATEUR prepares showpieces and special cakes
Accepts orders from the dining room and relays them to the various station chefs • This individual is the last person to see the plate before it leaves the kitchen. • In some operations, this may either be the chef or sous chef	Expediter (Aboyeur)
Kitchen Job Attributes:	•Skills •Experience •Attitude •Stamina •Quality Seeker •Interpersonal Skills
Responsibility and punctuality	Discipline
Chef’s hat, neck cloth, jacket, trousers, apron, side	Attire

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