DHKH- Lesson 3

What is the purpose of kitchen organization?

• To required number of guest

• To produce the right quantity of food with high standard

• To slowly down the business

• To ensure many people will join the business

What are the factor that have the greatest effect on the kitchen organization?

• Menu

• The head chef

• Time

• Guest

Name one of the most respected chefs of the past era, devised a kitchen Organization called as ‘The Partie System’

• Michel Escoffier

• Gordon Ramsey

• Prosper Montagné,

• Auguste Escoffier

What is the responsibility of Executive Chef?

I. Organize the kitchen

II. Overall in charge of kitchen operations

III. Head chef's right hand man

IV. Hiring of personnel

• A. I, II dan III

• B.  I, II dan IV

• C. I, III dan IV

• D. II, III dan IV

What is the responsibility of Sous Chef?

I. Supervise the work in the kitchen so that it runs smoothly

II. System is controlled according to the head chef’s wishes

III.Assisting the head chef in the overall daily operations of the kitchen

IV. Organize their own section

• A. I, II dan III

• B.  I, II dan IV

• C. I, III dan IV

• D. II, III dan IV

What is the responsibility of Chef De Partie?

I. In charge of a section of the work in the kitchen

II. Organize their own sections

III. Delegate the work to head chef

IV. Consider the back-bone of the kitchen because they run the different sections of the kitchen

• A. I, II dan III

• B.  I, II dan IV

• C. I, III dan IV

• D. II, III dan IV

What is the responsibility of Chef De Partie?

I. In charge of a section of the work in the kitchen

II. Organize their own sections

III. Delegate the work to head chef

IV. Consider the back-bone of the kitchen because they run the different sections of the kitchen

• A. I, II dan III

• B.  I, II dan IV

• C. I, III dan IV

• D. II, III dan IV

What is the responsibility of Commis Chef?

I. Assisting the Chef de partie according to the amount of work to be done by the respective sections

II. In charge on the whole operation

III.Taking over a great deal of the responsibility

IV. Takes charge of the section when the Chef de partie is off duty

• A. I, II dan III

• B.  I, II dan IV

• C. I, III dan IV

• D. II, III dan IV

Who is responsible moved to each of the parties to gain knowledge, skills and techniques?

• Commis

• Apprentice

• Steward

• Head chef

Who is responsible to prepares all hot sauces e.g. béchamel, veloute, espagnole, demi-glace, gravy, flavoured sauces?

• Roast Section (Le Rotisseur)

• Sauce Section (Le Saucier)

• Vegetables Section (L’Entremettier)

• Butcher (Le Butcher)