Recent

  • Show all results for ""

🎧 New: AI-Generated Podcasts Turn your study notes into engaging audio conversations. Learn more

Escoffier’s Brigade System in Commercial Kitchens
10 Questions
1 Views

Escoffier’s Brigade System in Commercial Kitchens

Created by
@MultiPurposeSydneyOperaHouse

Podcast Beta

Play an AI-generated podcast conversation about this lesson

Questions and Answers

What is the responsibility of the Pantry Chef in a kitchen?

  • Supervising the cleanliness and upkeep of the kitchen
  • Handling the preparation of cold meals, salads, dressings, and garnishes (correct)
  • Preparing meat dishes and handling all butchery tasks
  • Directing all production activities in the kitchen outlets

    • What section of the kitchen is responsible for preparing stocks, sauces, stew, and sautéed foods?

  • Pastry Section
  • Sauce Chef (saucier) (correct)
  • Butchery Section
  • Cold Kitchen

    • Who is responsible for overseeing the food production for an entire establishment and answers to the Executive Chef?

  • Chef de Cuisine (correct)
  • Pantry Chef
  • Sous Chef
  • Station Chef

    • What is the main role of the Fish Chef (poissonnier) in the kitchen?

    <p>Prepares fish dishes and often does all fish butchering</p> Signup and view all the answers

    What does the Stewarding Section handle in a kitchen?

    <p>Material custodian for storage, cleaning, and preparation of kitchen tools</p> Signup and view all the answers

    What is the primary purpose of Escoffier’s brigade system?

    <p>Defining duties and responsibilities in a commercial kitchen</p> Signup and view all the answers

    In the culinary industry, what distinguishes the title 'Chef' from 'Cook'?

    <p>'Chef' involves management or training responsibilities, while 'Cook' does not.</p> Signup and view all the answers

    What is the main role of the Hot Kitchen section in a large food establishment?

    <p>Handling the preparation of all hot items like soups and main dishes</p> Signup and view all the answers

    What does 'mis-en-place' involve in a kitchen environment?

    <p>Preparing and organizing ingredients before cooking</p> Signup and view all the answers

    What is one benefit of organizing a kitchen into sub-sections according to the text?

    <p>Easier management of kitchen operations</p> Signup and view all the answers

    More Quizzes Like This

    Quiz sobre Georges Auguste Escoffier
    10 questions

    Quiz sobre Georges Auguste Escoffier

    ProblemFreeBlack avatar
    ProblemFreeBlack
    Georges Auguste Escoffier: The Father of French Cuisine
    5 questions

    Georges Auguste Escoffier Quiz: Father of French Cuisine

    MeaningfulJadeite670 avatar
    MeaningfulJadeite670
    Use Quizgecko on...
    Browser
    Open
    Browser
    Browser