Culinary Roles and Responsibilities
Authored by 蔡孟蒨 蔡孟蒨
Hospitality and Catering
11th Grade
Used 4+ times
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9 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A chef specializing in preparing fish and seafood dishes.
Poissonier
Garade Manger/Pantry Chef
Entremetier
Saucier
Potager
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A chef responsible for preparing cold foods, salads, and appetizers, as well as managing the pantry and stock.
Saucier
Garade Manger/Pantry Chef
Potager
Poissonier
Entremetier
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A chef specializing in preparing hot appetizers, soups, stews, and vegetable dishes.
Poissonier
Entremetier
Saucier
Garade Manger/Pantry Chef
Potager
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A chef specializing in preparing soups and stews.
Entremetier
Saucier
Garade Manger/Pantry Chef
Poissonier
Potager
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A chef specializing in preparing sauces and gravies.
Saucier
Poissonier
Entremetier
Garade Manger/Pantry Chef
Potager
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A waiter or server in a formal dining establishment, responsible for a specific section of tables.
Chef de Rang
Poissonier
Garade Manger/Pantry Chef
Entremetier
Potager
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A kitchen staff member who communicates orders between the kitchen and the dining room, ensuring dishes are delivered promptly and accurately.
Entremetier
Garade Manger/Pantry Chef
Potager
Poissonier
Runner/Expediter
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