WorksheetsKitchen Brigade
Total questions: 8
Worksheet time: 4mins
Name
Class
Date
1.
In the kitchen brigade system who is in charge of the kitchen?
a)
Commis
b)
Executive Chef
c)
Sous Chef
d)
Grade Manager.
2.
Line cooks and station cooks are entry level positions
a)
True
b)
False
3.
The Pastry chef is responsible for making
a)
Cold Platters
b)
Pasta Dishes
c)
Baked goods
d)
Butchering Meat
4.
What type of chef made this dish?
a)
Pastry chef
b)
Grill Chef
c)
Garde Manger
d)
Sauce Chef
5.
This person is responsible for sauces.
a)
Grill Chef
b)
Sous Chef
c)
Pastry Chef
d)
Saucier.
6.
This person prepares fish and seafood dishes.
a)
Poissonnier
b)
Entremetier
c)
Garde manger
d)
Potager
7.
Novice chefs who work to support a chef de partie in a commercial kitchen.
a)
Executive Chef
b)
Commis
c)
Sous Chef
d)
Boulanger
8.
Butchers meats, poultry, and sometimes fish; may also be in charge of breading meat and fish items.
a)
Boucher
b)
Commis
c)
Sous Chef
d)
Boulanger
100 %
