WorksheetsReview
Total questions: 5
Worksheet time: 2mins
Name
Class
Date
1.
He/She supervises food production and handles operation management, guest satisfaction, human resources, sales, finances,etc.
a)
Sous Chef
b)
Chef Gardmangers
c)
Executive Chef
2.
They are responsible in preparing most soups and stocks.
a)
Boulangers
b)
Executive Chef
c)
Poissonier
3.
They are responsible in preparing vegetables, potato, egg and other farinaceous dishes.
a)
Chef Gardmanger
b)
Entremetier
c)
Poissonier
4.
They are responsible in preparing braised and roasted meats and most meat dishes including deep fried food.
a)
Savoury Cooks
b)
Chef de Parties
c)
Chef Rotisseur
5.
They are trainee's who help out in day-to-day operations in the kitchen
a)
Chef du Assiste
b)
Apprentices
c)
Commis
100 %
