HPC 2 P-Q2

It was intended to prevent sweat from dripping on the food.

It applied his experience with the clearly defined structure and duties of a military brigade into the kitchen, known as the chef de partie system.

Who is in charge of the soups and stocks; assistant to the saucier; considered a lower-skilled position?

They work together with the area chef who is assigned to a particular station in the kitchen.

It protects the chef from hot spills and splatter of food and other kitchen dangers.

It is the cooking area is where the meal is cooked and finished. It should be located near the service area.

It is to prevent hair from falling into the food being prepared and cooked.

Head of the kitchen who directly reports to the executive chef or the owner, if the owner has the control of the kitchen.

They ensures that there is efficient coordination between the ordered dishes from dining area to the kitchen.

It might work in a specific station; gaining experience because he/she is likely to have any formal culinary training; helps n cleaning and work preparation, including peeling and washing salads and sometimes washing the dishes.