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Questions and Answers
Who initiated the Brigade System in hotel kitchens to streamline and simplify work?
Who initiated the Brigade System in hotel kitchens to streamline and simplify work?
- Jean-Anthelme Brillat-Savarin
- Auguste Escoffier (correct)
- Charles Ranhofer
- Fernand Point
Which chef station is responsible for sautéed items and their sauces?
Which chef station is responsible for sautéed items and their sauces?
- Saucier (correct)
- Rotisseur
- Poissonier
- Grillardin
Which chef station is in charge of roasted foods and jus?
Which chef station is in charge of roasted foods and jus?
- Rotisseur (correct)
- Tournant
- Entremetier
- Friturier
Who is responsible for all kitchen operations, including ordering, and supervision of all stations?
Who is responsible for all kitchen operations, including ordering, and supervision of all stations?
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What is the primary role of a Chef de Banquet in a kitchen setting?
What is the primary role of a Chef de Banquet in a kitchen setting?
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Which chef station is responsible for fried foods in the kitchen Brigade System?
Which chef station is responsible for fried foods in the kitchen Brigade System?
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In the kitchen Brigade System, which position is known as the 'Under' chef and is second in command?
In the kitchen Brigade System, which position is known as the 'Under' chef and is second in command?
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'Garde Manger' in the kitchen Brigade System is responsible for what type of food preparation?
'Garde Manger' in the kitchen Brigade System is responsible for what type of food preparation?
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'Tournant' in the kitchen Brigade System has what role or nickname?
'Tournant' in the kitchen Brigade System has what role or nickname?
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