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College Culinary Skills Questions

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College Culinary Skills
Identify the role of the Executive Chef.
  1. pastry chef
  2. in charge of prepared meats dishes
  3. communicates between front of house and kitchen, makes sure meals are placed properly
  4. manager of the entire food service operation
College Culinary Skills
What is the difference between an essential and nonessential nutrient?
  1. Essential nutrients must be obtained from the diet while nonessential can be synthesized.
  2. Essential nutrients are obtained from direct sunlight while nonessential must be added to the diet
  3. Essential nutrients must be given subcutaneously from while nonessential must be supplemented in the diet
  4. Essential nutrients can be synthesized while nonessential must be supplemented in the diet
College Culinary Skills
When is an appetizer served at a meal?
  1. the end
  2. the beginning
  3. the middle
  4. it is not served
College Culinary Skills
College Culinary Skills
Identify the role of Chef de Cuisine.
  1. reports to Executive Chef or in smaller restaurants has same role as Executive Chef
  2. prepares and manages entree dishes
  3. communicates between front of house and kitchen, makes sure meals are placed properly
  4. junior cook, works under one of the Chefs de Partie
College Culinary Skills
Identify the role of the Sous Chef.
  1. roasts and braises meats
  2. works under and reports to Chef de Cuisine, helps with kitchen management
  3. soup cook
  4. usually a student, gaining kitchen experience doing a variety of tasks
College Culinary Skills
College Culinary Skills
Identify the role of the Aboyeur.
  1. fish cook
  2. communicates between front of house and kitchen, makes sure meals are placed properly
  3. ice-cream cook
  4. in charge of cold food preparation and in charge of the pantry
College Culinary Skills
Identify the role of the Communard.
  1. in charge of prepared meats dishes
  2. grill cook
  3. works under and reports to Chef de Cuisine, helps with kitchen management
  4. prepares staff meal
College Culinary Skills
Identify the role of the Chef de Partie.
  1. senior and line cooks in charge of specific stations
  2. vegetable chef
  3. butcher
  4. prepares and manages entree dishes
College Culinary Skills
Identify the role of the Saucier.
  1. junior cook, works under one of the Chefs de Partie
  2. soup cook
  3. sauce chef
  4. grill cook
College Culinary Skills
Identify the role the Rotisseur.
  1. roasts and braises meats
  2. butcher
  3. in charge of prepared meats dishes
  4. prepares staff meal
College Culinary Skills
Identify the role of the Grillardin.
  1. vegetable chef
  2. grill cook
  3. dishwasher
  4. manager of the entire food service operation
College Culinary Skills
Identify the role of the Friturier.
  1. senior and line cooks in charge of specific stations
  2. in charge of prepared meats dishes
  3. fry cook
  4. baker
College Culinary Skills
Identify the role of the Poissonier.
  1. grill cook
  2. soup cook
  3. vegetable chef
  4. fish cook
College Culinary Skills
Identify the role of the Entremetier.
  1. prepares and manages entree dishes
  2. communicates between front of house and kitchen, makes sure meals are placed properly
  3. senior and line cooks in charge of specific stations
  4. usually a student, gaining kitchen experience doing a variety of tasks
College Culinary Skills
Identify the role of the Potager.
  1. pastry chef
  2. soup cook
  3. works under and reports to Chef de Cuisine, helps with kitchen management
  4. roasts and braises meats
College Culinary Skills
Identify the role of the Legumier.
  1. baker
  2. sauce chef
  3. vegetable chef
  4. junior cook, works under one of the Chefs de Partie
College Culinary Skills
Identify the role of the Garde Manger.
  1. sauce chef
  2. ice-cream cook
  3. in charge of cold food preparation and in charge of the pantry
  4. prepares staff meal
College Culinary Skills
Identify the role of the Boucher.
  1. roasts and braises meats
  2. junior cook, works under one of the Chefs de Partie
  3. in charge of prepared meats dishes
  4. butcher
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