MODULE 1.2 KITCHEN BRIGADE

Question 1

Four basis for kitchen organization

Answer 1

Menu

Size of Operation

Type of Establishment

Physical Facilities

Question 2

Ensure every cook has a clear purpose and the kitchen could work to maximum efficiency

Answer 2

Kitchen Brigade

Question 3

Kitchen Hierarchy

Answer 3

Executive Chef

Sous Chef

Chef De Partie

Commis

Trainee

Steward

Question 4

In charge of and supervise the kitchen

Answer 4

Executive Chef

Question 5

Directly in charge of the actual production

Answer 5

Sous Chef

Question 6

In charge of a specific station and type of dish

Answer 6

Chef De Partie

Question 7

Assist the chef de partie with the station responsibilities

Answer 7

Commis

Question 8

Gains experience by doing small tasks around the kitchen

Answer 8

Trainee

Question 9

Dishwasher

Answer 9

Steward

Question 10

Sauces, stews, hot appetizers, and saute foods

Answer 10

Saucier

Question 11

Pâtissier

Answer 11

Pastries and desserts

Question 12

Boulanger

Answer 12

Breads and rolls

Question 13

Veggies, soups, starch and eggs

Answer 13

Entremetier

Question 14

Fish and seafood

Answer 14

Poissonier

Question 15

Roasted, broiled, and braised

Answer 15

Rôtisseur

Question 16

Meat Fabrication

Answer 16

Boucher

Question 17

Salads, dressings, pates, and cold items

Answer 17

Garde Manger

Question 18

Accepts orders, plate and pass to dining staff

Answer 18

Expiditer

Question 19

Relief / swing

Answer 19

Tournant