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Classical Brigade Test

Enter the letter for the matching Answer
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1.
Entremeitier
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2.
Executive Chef
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3.
Short order cook
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4.
Garde Manger
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5.
Hors D' Oveurier
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6.
Patissier
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7.
Plounger
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8.
Commis
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9.
Potager
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10.
Friturier
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11.
Apprentis/Demi Chef Assistants
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12.
Sous Chef
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13.
Boucher
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14.
Tournant
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15.
Communard
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16.
Glacier
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17.
Saucier
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18.
Casserolier
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19.
Chef
A.
Cooks food to order in small operation
B.
Frozen desserts; Specializing in frozen desserts
C.
Staff cook; Cooks for employees, usually a small buffet
D.
Stock & soup station; Prepares all stocks & soups for stations
E.
Cold food; Prepares cold food & garnishes
F.
Dish washer
G.
Heads vegetable & soup station; Prepares vegetable; Oversees stock & soup production
H.
Pot washer
I.
Saute station; Prepares sauteed items & makes most sauces; Prepares all mother sauces for each station
J.
Second Chef; Replaces executive chef in his/her absence; Fills in at station as needed; Expeditor of all food products
K.
Butcher station; Responsible for butchering of meat, fowl, and fish; May also do breading of products; Makes sausages
L.
Fry station; Prepares all fried food items
M.
Rounds cook; Has common knowledge of all stations; Work where needed; Most valuable chef de partie in kitchen
N.
In charge of kitchen in general term
O.
Guardian of the food and cold food station; Responsible for all cold food preparation; Oversees the hors d' oveurier & butcher shop
P.
Responsible for all kitchen operations; Setting the tone of the kitchen
Q.
Executive pastry chef; Responsible for production of baked items, pastries, & desserts; Oversees all specialty dessert items & staff
R.
Back waiters, bus boys, & kitchen helpers
S.
Assistant; Assists station chefs to learn station & responsibilites; Apprentice
Type the Question that corresponds to the displayed Answer.
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20.
Specialty cake & showpieces; Specializing in showpieces & elaborate cakes & desserts
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21.
Station chef; Prepares menu items
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22.
Specializes in candies; Specializes in petite desserts & candies; Pulled sugar
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23.
Fish station; Prepare all fish and seafood items & acompanying sauces
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24.
Prepares roasted items & their sauces & jus; Oversees both grillardin & friturier
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25.
Bread baker; Specializes in bread products
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26.
In charge of a kitchen & also works a station
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27.
Vegetable station; Prepares single vegetable dishes; Specializes in dried bean & peas; May also prepare egg dishes
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28.
Grill station; Prepares all grill items
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29.
Same duties as executive chef in a smaller operation, usually free standing restaurant in large corporation like Marriott

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Created by: r.burns
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