Look at the organizational chart below. Read the definitions on your book and try to place the positions under the right level of staff. Click here to see the full list of kitchen positions.
Quiz Summary
0 of 1 Questions completed
Questions:
Information
You have already completed the quiz before. Hence you can not start it again.
Quiz is loading…
You must sign in or sign up to start the quiz.
You must first complete the following:
Results
Results
0 of 1 Questions answered correctly
Your time:
Time has elapsed
You have reached 0 of 0 point(s), (0)
Earned Point(s): 0 of 0, (0)
0 Essay(s) Pending (Possible Point(s): 0)
Categories
- Not categorized 0%
- 1
- Current
- Review
- Answered
- Correct
- Incorrect
-
Question 1 of 1
1. Question
Tips for the Kitchen Positions
1. A Line Cook is a cook in charge of a particular area (station) of production in a kitchen. It’s the same level as Sauce Chef.
2. An Executive Chef is a chef that leads and manages the kitchen and chefs of a restaurant or hotel. Executive Chef is at the top of the hierarchy.
3. Grill Chef is after Executive Sous Chef in the hierarchy. He is in charge of the grill station.
4. Pantry Chef, Pastry Chef, and Butcher are other station chefs and are on the same level as Grill Chef.
5. An Executive Sous Chef is a chef who is the second in command in a kitchen; the person ranking next after the Executive Chef.
6. A Prep Cook is responsible for the preparation of ingredients and its level before a commis.
7. Chief Steward is also on the same level as station chefs. However, food is not cooked in this part; dishes are washed.
CorrectIncorrect -
Listen to and read the adjectives to describe the characteristics of good team members. These are also characteristics that every F&B staff should have.
Quiz Summary
0 of 4 Questions completed
Questions:
Information
You have already completed the quiz before. Hence you can not start it again.
Quiz is loading…
You must sign in or sign up to start the quiz.
You must first complete the following:
Results
Results
0 of 4 Questions answered correctly
Your time:
Time has elapsed
You have reached 0 of 0 point(s), (0)
Earned Point(s): 0 of 0, (0)
0 Essay(s) Pending (Possible Point(s): 0)
Categories
- Not categorized 0%
- 1
- 2
- 3
- 4
- Current
- Review
- Answered
- Correct
- Incorrect
-
Question 1 of 4
1. Question
Q1. Which of the skills/characteristics above would you use to describe yourself?
-
This response will be reviewed and graded after submission.
Grading can be reviewed and adjusted.Grading can be reviewed and adjusted. -
-
Question 2 of 4
2. Question
Q2. Can you think of any more?
-
This response will be reviewed and graded after submission.
Grading can be reviewed and adjusted.Grading can be reviewed and adjusted. -
-
Question 3 of 4
3. Question
Q3. Which of these skills could you improve and how?
-
This response will be reviewed and graded after submission.
Grading can be reviewed and adjusted.Grading can be reviewed and adjusted. -
-
Question 4 of 4
4. Question
Q4. Think of your past and give examples of when you showed these characteristics?
-
This response will be reviewed and graded after submission.
Grading can be reviewed and adjusted.Grading can be reviewed and adjusted. -
Chefs introduce themselves! Check the name of the kitchen positions in English on your book. Read the explanations below and match them with the pictures. Then listen and check.
Quiz Summary
0 of 1 Questions completed
Questions:
Information
You have already completed the quiz before. Hence you can not start it again.
Quiz is loading…
You must sign in or sign up to start the quiz.
You must first complete the following:
Results
Results
0 of 1 Questions answered correctly
Your time:
Time has elapsed
You have reached 0 of 0 point(s), (0)
Earned Point(s): 0 of 0, (0)
0 Essay(s) Pending (Possible Point(s): 0)
Categories
- Not categorized 0%
- 1
- Current
- Review
- Answered
- Correct
- Incorrect
-
Question 1 of 1
1. Question
Match the positions with the pictures.
Poissonnier
I prepare all types of fish and cook them.Chef de Cuisine
I am responsible for the overall management of the kitchen. I supervise staff and create menus.Communard
I prepare meals for the restaurant staff.Chef de Tournant
I move throughout the kitchen, and assist other positions in kitchen. I am also known as “roundsman.”Garde Manger
I am responsible for preparation of cold hors d’oeuvres, pâtés, terrines; preparation of salads, organization of large buffet displays, and preparation of charcuterie items.Confiseur
In larger restaurants, I prepare candies and petit fours instead of the pâtissier.Sort elements
- Confiseur
- Executive Chef
- Fish Cook
- Pantry Chef
- Relief Chef
- Staff Cook
CorrectIncorrect
Quiz Summary
0 of 3 Questions completed
Questions:
Information
You have already completed the quiz before. Hence you can not start it again.
Quiz is loading…
You must sign in or sign up to start the quiz.
You must first complete the following:
Results
Results
0 of 3 Questions answered correctly
Your time:
Time has elapsed
You have reached 0 of 0 point(s), (0)
Earned Point(s): 0 of 0, (0)
0 Essay(s) Pending (Possible Point(s): 0)
Categories
- Not categorized 0%
- 1
- 2
- 3
- Current
- Review
- Answered
- Correct
- Incorrect
-
Question 1 of 3
1. Question
Q3. What other non-cook positions with a critical role could be in a professional kitchen?
-
This response will be reviewed and graded after submission.
Grading can be reviewed and adjusted.Grading can be reviewed and adjusted. -
-
Question 2 of 3
2. Question
Q1. What other positions do you know in the kitchen?
-
This response will be reviewed and graded after submission.
Grading can be reviewed and adjusted.Grading can be reviewed and adjusted. -
-
Question 3 of 3
3. Question
Q2. Are there any non-cook positions in the kitchen?
-
This response will be reviewed and graded after submission.
Grading can be reviewed and adjusted.Grading can be reviewed and adjusted. -
Read “The Tech-Armed Expediter” on your book and answer the questions below.
Quiz Summary
0 of 8 Questions completed
Questions:
Information
You have already completed the quiz before. Hence you can not start it again.
Quiz is loading…
You must sign in or sign up to start the quiz.
You must first complete the following:
Results
Results
0 of 8 Questions answered correctly
Your time:
Time has elapsed
You have reached 0 of 0 point(s), (0)
Earned Point(s): 0 of 0, (0)
0 Essay(s) Pending (Possible Point(s): 0)
Categories
- Not categorized 0%
- 1
- 2
- 3
- 4
- 5
- 6
- 7
- 8
- Current
- Review
- Answered
- Correct
- Incorrect
-
Question 1 of 8
1. Question
Q1. KDS is a technology product.
CorrectIncorrect -
Question 2 of 8
2. Question
Q2. KDS makes an Expediter’s job easier.
CorrectIncorrect -
Question 3 of 8
3. Question
Q3. KDS provides more information than a printer.
CorrectIncorrect -
Question 4 of 8
4. Question
Q4. Old-school Expediters rely on their mental calculations.
CorrectIncorrect -
Question 5 of 8
5. Question
Q5. An Expediter is the heart of a kitchen window.
CorrectIncorrect -
Question 6 of 8
6. Question
Q6. When a cook hit the bump bar, the system knows a cooking task is completed.
CorrectIncorrect -
Question 7 of 8
7. Question
Q7. The screens at each station shows only the part of the order prepared at that particular station.
CorrectIncorrect -
Question 8 of 8
8. Question
Q2 – Par boiling is used to:
CorrectIncorrect