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WorksheetsKITCHEN BRIGADE SYSTEM AND MORE
Total questions: 11
Worksheet time: 9mins
In the kitchen brigade system who is in charge of the kitchen?
Grade Manager.
Sous Chef
Not listed.
Executive Chef
Line cooks and station cooks......
Work on the foodservice line.
It means undercook.
Cleaning a station.
Just come to work.
The Pastry chef is responsible for...
Keeping the prep cook in line.
Making butter cream.
Making baked items.
Mixing food.
What type of chef made this dish?
(a)
This person is responsible for sauces.
Saucier.
Grill cook.
Sous Chef.
Executive chef.
THIS PERSON IS IN CHARGE OF SAUCES.....
ENTREMETIER/
VEGETABLE COOK.
SOUS CHEF.
SAUCIER/SAUCE COOK.
EXECUTIVE CHEF.
The (a) manager orders ingredients for menu dishes, and makes sure that they are prepared correctly.
Match the following:
In charge of the kitchen
Restaurant Manager
Under Chef/ Second in command.
Executive Chef
Oversees the work of the entire restaurant.
Sous Chef
Mise En Place...
Everything in its place.
Gather all things to complete said task.
I don't remember.
Chef Bell didn't teach this yet.
Why is it necessary and important to keep a clean organized kitchen?
It helps with the Mise En Place process.
You don't know..
The kitchen should always keep a clean kitchen.
Its the law!
What is the name of this video?
(a)
