is responsible for overseeing kitchen staff and ensuring the quality of food items. Their duties include hiring and training staff to cook their dishes, expediting orders to maintain a steady flow of dishes, and creating dishes to add to the menu.
La Brigade de Cuisine

Quiz
•
Other
•
10th Grade
•
Hard
Gerrileen Biador
Used 5+ times
FREE Resource
20 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Chef de Cuisine
Sous Chef
Executive Chef
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Like an executive chef, this person controls all aspects of the kitchen. They are responsible for creating menus, controlling kitchen costs, and managing the kitchen staff.
Sous Chef
(Entrée Chef
Chef de Cuisine
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The word “sous” is French and it means______
Under
Over
High
Middle
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A ________ an important role in the formal hierarchy of a kitchen team, acting as the executive chef's second-in-command, supervising cooks, and overseeing day-to-day operations.
Sous Chef
Executive Chef
Chef De Cuisine
Entrée Chef
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
He is in charge of preparing the soup that are in the menu
Charcuterie
Boucher
Potager
Rotisseur
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
He is responsible in preparing cold foods such as appetizers, salads, sandwiches, pates, and more
Garde Manger ( Pantry Chef)
Patissier (Pastry Chef)
Confiseur (Confectioner)-
Friturier ( Fry Chef)-
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
He is responsible for preparing vegetable dishes.
Rotisseur
Garde Manger
Entremetier
Legumier
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