1.1.1-1.1.4

Question 1

types of establishments

Answer 1

non-commercial, residential, non-residential

Question 2

service

Answer 2

front of house, presentation, job roles, attributes

Question 3

what is the chef de cuisine role?

Answer 3

the executive head chef in charge of the whole kitchen menu development and all staff

Question 4

what is the brigades name giving to apprentice chefs?

Answer 4

commis chef

Question 5

describe the role of a poissonnier and what do they cook?

Answer 5

they cook all fish and seafood dishes

Question 6

what does an expeditor do?

Answer 6

food runner/ co-ordinator relays messages between customers waiting staff bar staff and kitchen supports staff by taking food to tables clearing tables helps to ensure a smooth and efficient workflow

Question 7

which member of kitchen brigade makes cold/frozen desserts?

Answer 7

glacier

Question 8

role of the EHO

Answer 8

environmental health officer

Question 9

types of food services

Answer 9

counter, gueridon

Question 10

types of ratings

Answer 10

star ratings, 1-5, roses