Q 01/05

The English word for a kitchen's head cook is a shortening of which French term?

A) Chef de partie

B) Chef de cuisine

C) Chef d'oeuvre

D) Chef de gare

Answer · why

B) Chef de cuisine

The French word comes from the Latin caput, 'head', making 'chef' a cousin of the English 'chief'.

Q 02/05

Which chef drew on his military service to create the hierarchical kitchen "brigade" system?

A) Marie-Antoine Carême

B) Paul Bocuse

C) Fernand Point

D) Auguste Escoffier

Answer · why

D) Auguste Escoffier

The French press called him 'king of chefs and chef of kings', a title earlier applied to Carême.

Q 03/05

Escoffier invented pêche Melba in 1893 while working at which London hotel?

A) The Ritz

B) Claridge's

C) The Carlton

D) The Savoy

Answer · why

D) The Savoy

He and hotelier César Ritz were later quietly investigated and dismissed from the Savoy over missing revenues before moving on to the Ritz in Paris.

Q 04/05

In the classic kitchen brigade, which position is responsible for sauces and sautéed dishes?

A) Garde manger

B) Aboyeur

C) Saucier

D) Rôtisseur

Answer · why

C) Saucier

The garde manger runs the cold kitchen, while the aboyeur, or 'barker', shouts incoming orders to the stations.

Q 05/05

Which early 19th-century chef famed for sugar showpieces cooked for Talleyrand, Tsar Alexander I and the Prince Regent?

A) Marie-Antoine Carême

B) Auguste Escoffier

C) Prosper Montagné

D) Urbain Dubois

Answer · why

A) Marie-Antoine Carême

He once declared confectionery the principal branch of architecture, and is credited with the vol-au-vent and the croquembouche.