Classical Brigade Test
Enter the letter for the matching Answer
| A. Cooks food to order in small operationB. Frozen desserts; Specializing in frozen dessertsC. Staff cook; Cooks for employees, usually a small buffetD. Stock & soup station; Prepares all stocks & soups for stationsE. Cold food; Prepares cold food & garnishesF. Dish washerG. Heads vegetable & soup station; Prepares vegetable; Oversees stock & soup productionH. Pot washerI. Saute station; Prepares sauteed items & makes most sauces; Prepares all mother sauces for each stationJ. Second Chef; Replaces executive chef in his/her absence; Fills in at station as needed; Expeditor of all food productsK. Butcher station; Responsible for butchering of meat, fowl, and fish; May also do breading of products; Makes sausagesL. Fry station; Prepares all fried food itemsM. Rounds cook; Has common knowledge of all stations; Work where needed; Most valuable chef de partie in kitchenN. In charge of kitchen in general termO. Guardian of the food and cold food station; Responsible for all cold food preparation; Oversees the hors d' oveurier & butcher shopP. Responsible for all kitchen operations; Setting the tone of the kitchenQ. Executive pastry chef; Responsible for production of baked items, pastries, & desserts; Oversees all specialty dessert items & staffR. Back waiters, bus boys, & kitchen helpersS. Assistant; Assists station chefs to learn station & responsibilites; Apprentice |
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