Classical Brigade Test
Enter the letter for the matching Answer
| A. In charge of kitchen in general termB. Rounds cook; Has common knowledge of all stations; Work where needed; Most valuable chef de partie in kitchenC. Prepares roasted items & their sauces & jus; Oversees both grillardin & friturierD. Executive pastry chef; Responsible for production of baked items, pastries, & desserts; Oversees all specialty dessert items & staffE. Heads vegetable & soup station; Prepares vegetable; Oversees stock & soup productionF. Frozen desserts; Specializing in frozen dessertsG. Back waiters, bus boys, & kitchen helpersH. Cold food; Prepares cold food & garnishesI. Second Chef; Replaces executive chef in his/her absence; Fills in at station as needed; Expeditor of all food productsJ. Specialty cake & showpieces; Specializing in showpieces & elaborate cakes & dessertsK. Guardian of the food and cold food station; Responsible for all cold food preparation; Oversees the hors d' oveurier & butcher shopL. Vegetable station; Prepares single vegetable dishes; Specializes in dried bean & peas; May also prepare egg dishesM. Stock & soup station; Prepares all stocks & soups for stationsN. Butcher station; Responsible for butchering of meat, fowl, and fish; May also do breading of products; Makes sausagesO. Same duties as executive chef in a smaller operation, usually free standing restaurant in large corporation like MarriottP. Pot washerQ. Fish station; Prepare all fish and seafood items & acompanying saucesR. Assistant; Assists station chefs to learn station & responsibilites; ApprenticeS. Staff cook; Cooks for employees, usually a small buffet |
Type the Answer that corresponds to the displayed Question.
Type the Question that corresponds to the displayed Answer.
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Created by:
r.burns
Popular Culinary Arts sets