Exam 1 Review

Who designed and created the Culinary Chain of Command?

• Careme

• Escoffier

• Stahl

• Quinlan

______ is considered to be the "Father of French Cuisine".

The Chef Executif / Executive Chef has a more business oriented role and has a high level of oversight in operations.

• True

• False

The ____ Chef reports to the Chef de Cuisine / Head Chef and oversees each station.

Which kitchen brigade role is responsible for the day-to-day operations in the kitchen and has a largely supervisory role?

• Chef Executif

• Sous Chef

• Chef de Cuisine

• Chef de Partie

Chef de Partie

• Station Leader

• Line Cook

• Head Chef

• Apprentice

______ report to the Chef de Partie / Station Leaders.

The Kitchen Brigade is also known as the "culinary ____ of command"

Escoffier is known as the "King of Chefs and the Chef of Kings"

• True

• False

The Kitchen Brigade was created to maximize efficiency in order to operate in consistency.

• False

• True