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Chapter 5 - The Professional Chef: In Review

1. Name the role that is being fulfilled by the following actions:

1. Creating new daily specials or menus.
   
2. Sharing knowledge of various skills.
   
3. Influencing behavior by example.
   
4. Getting things done through other people.
   
5. Judging the quality of food produced by other staff.
   

2. What impact does punctuality have on a foodservice operation?
   
3. List four strategies that help prevent professional burnout.
   
4. True or false. All stress is bad.
     A. True B. False
5. List six areas other than cooking that a chef must have expertise in to keep the kitchen running safely, smoothly, and profitably.
   
6. What group oversees culinary apprenticeships and certification in the United States?
   
7. The _____ degree is considered the standard level of education for culinary management positions.
   
8. List two practices of chefs who are committed to lifelong learning.
   
9. True or false. Listening is as important to good communication as is speaking and writing.
     A. True B. False
10. Name two organizations that provide opportunities for culinary students to develop leadership skills.
    
11. A career that requires knowledge and skills similar to those of a chef is called a(n) _____ _____.
    

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