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ICC Quiz 1

Lesson 1 - 4 for ICC Culinary

QuestionAnswer
Responsible for food production, costing, training & scheduling. Chef de cuisine
Clean, prep & cook of fish & shellfish dishes & sauces Poissonier
Responsible for roasting, grilling, braising& broiling meats. Preps jus & sauces for protein dishes. Rotisseur
Cold dishes including salads, dressings, hor d'oeuvres, terrine, pâte & cold sauces Garde manger
Thin chops Ciesiler
Created by: ChefEric
Popular Culinary Arts sets

 

 



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