KITCHEN BRIGADE SYSTEM AND MORE

In the kitchen brigade system who is in charge of the kitchen?

• Grade Manager.

• Sous Chef

• Not listed.

• Executive Chef

Line cooks and station cooks......

• Work on the foodservice line.

• It means undercook.

• Cleaning a station.

• Just come to work.

The Pastry chef is responsible for...

• Keeping the prep cook in line.

• Making butter cream.

• Making baked items.

• Mixing food.

What type of chef made this dish?

Answer explanation

Pastry Chef

This person is responsible for sauces.

• Saucier.

• Grill cook.

• Sous Chef.

• Executive chef.

THIS PERSON IS IN CHARGE OF SAUCES.....

• ENTREMETIER/

  VEGETABLE COOK.

• SOUS CHEF.

• SAUCIER/SAUCE COOK.

• EXECUTIVE CHEF.

The ___________ manager orders ingredients for menu dishes, and makes sure that they are prepared correctly.

Match the following:

• Restaurant Manager

• Under Chef/ Second in command.

• Executive Chef

• In charge of the kitchen

• Sous Chef

• Oversees the work of the entire restaurant.

Mise En Place...

• Everything in its place.

• Gather all things to complete said task.

• I don't remember.

• Chef Bell didn't teach this yet.

Why is it necessary and important to keep a clean organized kitchen?

• It helps with the Mise En Place process.

• You don't know..

• The kitchen should always keep a clean kitchen.

• Its the law!