Verifica di Inglese IIIpqc

The kitchen brigade creates a chain of leadership and responsibility so everybody knows…

• what he/she is doing.

• who he/she answers to.

• who or what he/she is in charge of.

• all of them.

Modern kitchen staff should be flexible and skilled because roles may change.

• TRUE

• FALSE

Who is responsible for preserving refrigerated and frozen food?

• chef grillardin

• cold-foods chef

• chef de partie

• chef tournant

What do chef managers do in order to have more flexibility in assigning tasks?

• They continuously employ extra staff.

• They cross-train staff in different roles.

• They change rotas twice a day.

• They employ only roundsmen.

Which of the following should not be a characteristic of the service brigade?

• good manners

• communication skills

• poor waiting service

• accurate personal hygiene

Which role has responsibilities for both the bar and the restaurant?

• the station waiter

• the food and beverage manager

• the cellar man

• the bar manager

Who is in charge of supervising a set number of tables and waiting staff?

• the head waiter

• the busboy/girl

• the lounge waiter

• the station waiter

What is the leading trend for waiting staff uniforms?

• They should look smarter than customers.

• They should be in line with the style of the restaurant.

• They should wear only extremely colourful clothes.

• They should always be black and white.

What can a waiter have on his/her arm?

• a tie

• an apron

• a napkin (or serviette)

• a tattoo

Shoes must be comfortable and non-slip as waiting staff…

• move all the time.

• stand for a long time.

• move fast amidst (=tra) tables.

• do all the above things.