| A | B |
|---|
| the first preserved fish were most likely produced by ___ | accident |
| 7 ways to preserve meat/fish/poultry | 1) salting 2) brining 3) smoking 4) curing 5) pickling 6) drying 7) packed in fat |
| who created the brigade system | Auguste Escoffier |
| 4 things included in work at the entry level Garde Manger kitchen | 1) cut produce 2) make vinaigrettes 3) make compound butters 4) follow simple recipes under supervision |
| what 2 things do employers look for | education & experience |
| 3 other ways besides a classroom or internet to get continuing education | magazines, TV, books |
| top 5 time-wasters in most operations | 1) no clear priorities 2) poor communication 3) poor organization 4) poor staff training 5) Missing/Inadequate tools/equip |
| first task in creating a work environment where everyone can make a constribution | have a properly written job description |
| good service includes, but is not limited to, ___ | quality food that's cooked properly & safely, seasoned well, and presented in a pleasant environment. Basically, make the customer happy |
| a culinary professional should respect not just the customer, but also these 4 things | 1) staff 2) food 3) equipment 4) facility |
