Wanna Be a Chef? Trivia Quiz

Answer: Kitchen uniform

"Brigade de cuisine" is a hierarchical system for kitchen personnel, developed by Georges Escoffier in the late 19th century. The system involves "chef's hats" of varying height. Today, it's also a synonym for the kitchen uniform: in our student's case, a sparkling white jacket, floppy white tocque, checkered pants and highly polished shoes.

It all had to be perfectly clean, every day. Apron? Hah!

Answer: ServSafe (TM)

ServSafe is a trademark of the US National Restaurant Association for its food service training programs. The Food Handler certification is required at many culinary schools. The certification or an equivalent is also required by many states and localities.

In addition to food handling, the NRA offers courses in management, alcoholic beverage service, and food allergens - but not target shooting.

Answer: A food thermometer

Food safety - and flavor and texture - depend on accurate temperature measurement. The students sometimes carry other items like pens and timers, but the instant-read food thermometer is an absolute requirement.

Answer: Prepare a terrine

The French term "garde manger" literally means "food keeper." It's really a refrigerated case or area where cold foods are prepared and stored - such as salads, cheeses, cold appetizers, pates (food, not bald heads) and terrines. The garde manger staff may also create ice carvings and lard sculptures. Seriously. Lard doesn't melt so fast. It's covered in an advanced course.

Answer: High(er) alcohol content

After taking a sip - please don't chug - a ring of wine may form at the top of the glass. Droplets may then move back down the side of the glass. With a bit of imagination, the droplet streams look like legs, or curtains, or stained glass windows. Alcohol has a lower surface tension than water.

The higher the alcohol content of the wine, the more likely you will see this phenomenon, and perhaps others as well. It's not related to the quality of the wine, but it makes for interesting table conversation.

Answer: Umami

Umami is a mild flavor that promotes salivation and stimulates the tongue and mouth. It derives from the chemical substance glutamate. While "pure" umami is unpalatable, it enhances the flavors of other foods. Umami was identified in 1908 by Japanese chemist Kikunae Ikeda, who named it with the Japanese word for "pleasant savory taste." Umami is found in seaweed, some shellfish, cured meats, green tea, fermented fish sauce - and human breast milk.

Answer: Washed the dishes

Washing dishes and cooking vessels is usually the job of the plongeur. A lucky Plongeur in a large kitchen may have a subordinate Marmiton, who washes the pots and pans. Even in modern kitchens, this task isn't completely automated.

Answer: They cooked for the staff and students

Communards prepare meals for the kitchen / restaurant staff - who have to eat too. The meals are typically not "leftovers": a restaurant kitchen with prepared but unsold food is wasteful. Unsold baked goods are less of an issue. Since the staff work during normal meal hours, their food is usually prepared quickly and served at odd times. And yes, sometimes they order pizza.

Answer: Everything and anything in the kitchen

The official term is "chef de tournant" - someone who can handle all of the stations in the kitchen, and moves from one to another as needed. It's hectic, but he'd get a taller hat, er, toque.

Answer: Watch the chef at work

The word comes from the French "stagiaire" meaning apprentice. It may also involve some basic kitchen work, or attempting to duplicate the chef's techniques. It's sometimes called "trailing," but that sounds less exotic. In the United States, staging may last only few days - until the chef decides whether you can cut it without cutting your fingers.