Compose a conversation between two kitchen workers that includes at least four examples of the kitchen slang that was discussed in the unit (a la minute, mise, 12-top, deuce, firing, sandbag, 86’d, in the weeds, etc.). Briefly explain what the slang used in your conversation means. Imagine that you have been hired on a trial basis in one of the most prestigious restaurants in Los Angeles. One of the chefs tells you that the best way to get hired is by employing initiative and following directions and procedures independently. Describe possible ways that you could demonstrate these qualities during your trial basis in order to get hired permanently.

Which other historical figures are you familiar with who have impacted modern food service? Choose someone who was not mentioned in the unit and describe their impact. If you need to do some brief online research, that is okay.

You are the executive chef at a local eatery. Part of your job is to utilize your problem-solving and decision-making skills on a daily basis—why? What specific duties and responsibilities that you have as an executive chef require you to use these skills? Give an example of a specific problem that an executive chef might be required to solve.

Imagine you are one of the waitstaff at an haute cuisine restaurant. What kind of oral and written communication would you use on a daily basis? How would you make sure that you were communicating clearly in both oral and written forms?