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Questions and Answers
Who initiated the Brigade System in hotel kitchens to streamline and simplify work?
Which chef station is responsible for sautéed items and their sauces?
Which chef station is in charge of roasted foods and jus?
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?
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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?
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'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?
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