COLEGIO DE SEBASTIAN

School of Tourism and Hospitality Management

WESTERN CUISINE
1st Semester / A.Y 2018-2019

PRELIMINARY EXAMINATION

NAME: ___________________________________ SECTION: __________________

GENERAL DIRECTIONS:

1. Erasures in any form are considered as wrong.

2. Wrong spelling is wrong.

TEST I: IDENTIFICATION

_____________ 1. This cuisine is generalized term collectively referring to cuisines of Europe and other western countries.

_____________2. The father of “haute cuisine” which is the high art of French cooking.

_____________3. Is a cooking process where the ingredients are seared or browned in fat or oil and then simmered in a small amount of
liquid until tender.

_____________4. Is a simple method by which you simply cook food in simmering liquid, imparting a sweet tenderness and resulting in a
dish that is perfect comforting texture.

_____________5. The method of cooking where food is cooked over boiling water, so it actually cooks in the steam that rise off the water.

_____________6. A technique reserved of oven-cooking breads and pastries.

_____________7. The term used for two styles of cooking, one similar to a sauté and the other starting with hot work to which the oil is
added and then the veggies and seasonings in rapid succession and cooked, stirring constantly to crisp perfection.

_____________8. It was codified in the 20th century by Escoffier to become the modern haute cuisine.

_____________9. Is somewhat dangerous technique used to add flavor to food at the end of cooking.

_____________10. The official Language of Italy.

Test II. Circle the correct answer

1. It is the favorite condiment for any sausage (potato , mustard)

2. A plant root alternative to mustard (horseradish, asparagus )
3. Is a large roast made of pork, beef or veal that is popular in Germany (sauerkraut, sauerbraten)
4. Stew or stewed, other terms used for the same method are guisado and estofado (cochinillo, cocido)
5. Small snacks in Spain (Tapa, Empanada)
6. An assorted appetizer platter usually consisting salami, cheese, olives, grilled vegetables (primo, antipasto)
7. A buffet laden with all sorts of meats, seafood, vegetables, salads, cheeses, and breads (smorgasbord, rommegrot)
8. A tiny pasta shaped like grain and made from semolina (millet, couscous)
9. A spicy seasoning mixture used in Mozambique (piri-piri, berbere)
10. A starch that is cross between a dumpling and a noodle (schnitzel, spaetzle)

Arrange the Meal stages of Italian Cuisine

(dolce, antipasto, second, primo, contorno, formaggio e frutta)

1. The chef is the person in charge of the kitchen. In large establishments, this person has the title of _______________. He is a
manager who is responsible for all aspects of food production, including menu planning, purchasing, costing, planning work
schedules, hiring, and training.
2. If a food-service operation is large, with many departments (for example, a formal dining room, a casual dining room, and a
catering department), or if it has several units in different locations, each kitchen may have a ______________.
3. The _________________ is directly in charge of production and works as the assistant to the executive chef or chef de
cuisine.
4. The_______________________, are in charge of particular areas of production.
The following are the most important station chefs.
5. The sauce chef, or_______________, prepares sauces, stews, and hot hors d’oeuvres, and sautés foods to order. This is
usually the highest position of all the stations.
6. The fish cook, or________________, prepares fish dishes. In some kitchens, this station is handled by the saucier.
7. The vegetable cook, or_______________________, prepares vegetables, soups, starches, and eggs. Large kitchens may
divide these duties among the vegetable cook, the fry cook, and the soup cook.
8. The roast cook, or_________________, prepares roasted and braised meats and their gravies and broils meats and other
items to order.
9. A large kitchen may have a separate broiler cook, or__________________, to handle the broiled items. The broiler cook
may also prepare deep-fried meats and fish.
10. The pantry chef, or________________________, is responsible for cold foods, including salads and dressings, pâtés, cold
hors d’oeuvres, and buffet items.
11. The pastry chef, or_________________, prepares pastries and desserts.
12. The relief cook, swing cook, or______________, replaces other station heads.

executive chef pâtissier sous chef expediter saucier entremetier

poissonier garde manger rôtisseur aboyeur grillardin

chefs de partie tournant sous vide chef de cuisine

Essay: What are the similarities and differences of Western and Asian Cuisine