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4: In Review Questions
Why did chefs use the military as a model for organizing the work in their kitchens?
What station takes charge of the kitchen in the absence of the chef?
List three responsibilities the saucier has.
Which station in the traditional brigade would perform the following tasks?
Poach salmon fillets.
Portion a loin into steaks.
Bake rye bread.
Clarify a broth for soup.
Cook dauphine potatoes.
Fill cream puffs with whipped cream.
The _____ chef coordinates the operation of restaurants and departments at hotels and resorts.
What is an advantage of cross training?
True or false. The stewarding department purchases, receives, and stores food and supplies for the operation.
A. True
B. False
Why is timing between the kitchen staff and servers important?
List four prepared food products that decrease labor in the kitchen.
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