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WorksheetsNEW NEW NEW Kitchen Brigade
Total questions: 15
Worksheet time: 8mins
Name
Class
Date
1.
What is the role of the Boulanger?
a)
Soup cook
b)
Baker
c)
Vegetable chef
d)
Fish cook
2.
What is the role of the Grillardin?
a)
Manager of the entire food service operation
b)
Grill cook
c)
Dishwasher
d)
Vegetable chef
3.
What is the role of the Entremetier?
a)
Usually a student, gaining kitchen experience doing a variety of tasks
b)
Prepares and manages entree dishes
c)
Communicates between front of house and kitchen, makes sure meals are place properly
d)
Senior and line cooks in charge of specific stations
4.
What is the role of the Chef de Partie?
a)
Prepares and manages entree dishes
b)
Butcher
c)
Senior and line cooks in charge of specific stations
d)
Vegetable chef
5.
What is the role of the Saucier?
a)
Soup cook
b)
Sauce chef
c)
Junior cook, works under one of the Chefs de Partie
d)
Grill cook
6.
What is the role of the Garde Manger?
a)
Prepares staff meal
b)
In charge of cold food preparation and in charge of the pantry
c)
Ice-cream cook
d)
Sauce chef
7.
What is the role of the Rotisseur?
a)
In charge of prepared meat dishes
b)
Roasts and braises meats
c)
Prepares staff meal
d)
Butcher
8.
What is the role of the Patissier?
a)
Communicates between front of house and kitchen, makes sure meals are place properly
b)
Pastry chef
c)
Prepares staff meal
d)
Vegetable chef
9.
What is the role of the Poissonier?
a)
Soup cook
b)
Vegetable chef
c)
Fish cook
d)
Grill cook
10.
What is the role of the Commis?
a)
Manager of the entire food service operation
b)
Butcher
c)
Junior cook, works under one of the Chefs de Partie?
d)
Fry cook
11.
What is the role of the Sous Chef?
a)
Works under and reports to the Chef de Cuisine, helps with kitchen management
b)
Usually a student, gaining kitchen experience doing a variety of tasks
c)
Roasts and braises meats
d)
Soup cook
12.
What is the role of the Friturier?
a)
Fry cook
b)
In charge of prepared meats dishes
c)
Baker
d)
Senior and line cooks in charge of specific stations
13.
What is the role of the Glacier?
a)
Prepares and manages entree dishes
b)
Baker
c)
Ice cream cook
d)
Prepares staff meal
14.
What is the role of the Boucher?
a)
In charge of prepared meat dishes
b)
Roasts and braises meats
c)
Butcher
d)
Junior cook, works under one of the Chefs de Partie
15.
What is the role of the Chef de Cuisine?
a)
Junior cook, works under one of the Chefs de Partie
b)
Executive Chef
c)
Senior and line cooks in charge of specific stations
d)
Roasts and braises meats
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