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CulinaryChapter4.1Qu

QuestionAnswer
Responsible for handling all daily operations in a kitchen in a large establishment Chef de Cuisine
Most dining room brigades are led by the maire d'hotel
Being courteous, honest and responsible in one's dealings with customers and coworkers Professionalism
Pattisier Pasty chef, responsible for all basic desters, hot deserts, cold deserts, frozen desers and hot and cold pastries
Poissonnier Responsible for cooking fish dishes and their accompanying sauces
In the dining room brigade, the most entry-level position is the Bus boy/Dishwasher
The bread baker is also called the boulanger
A person's ability to identify substances such as foods, minerals, and even some poisons is ferred to as taste
When referring to the five basic tastes, umami refers to savory
A toque is a chef's hat
Having consideration for oneself and others is called respect
The garde-manger is also known as the pantry chef
Doing work without making excuses for why it's not been done more quickly or better is an example of personal responsiblity
An arrangement of equipment and tools in a certain area dedicated for completing a specific task is a work station
In which section of the kitchen is salad preparation performed garde-manger
In a traditional dining room brigade, who is responsible for explaining the menu to guests and taking their orders captain
Created by: abwalte
 

 



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