Who is in charge of the entire kitchen?, Sous chef, Chef de Cuisine, Saucier, Commis, Who is the second-in-command of the kitchen?, garde manger, Chef de Partie, Sous Chef, Pâtissier, Which position is responsible for sauces and sautéed foods?, Saucier, Poissonnier, Potager, Pâtissier, Who prepares fish and seafood dishes?, Rôtisseur, Poissonnier, Entremetier, Boucher, Which position prepares salads and other cold food preparations?, Garde manger, Saucier, Grillardin, Potager, Who is responsible for roasted foods?, Friturier, Rôtisseur, Pâtissier, Commis, Who specializes in Pastries and desserts?, Patissier, Saucier, Entremetier, Poissonier, What is a chef de partie?, Kitchen Cleaner, Head of the entire restaurant, Chef responsible for a specific station, Dining room server salads, 9. What is a salad mainly made of?, Only meat, A mixture of ingredient, often vegetables or fruit, Only bread, Only Soup, Which is an example of a green salad?, Caesar salad, Fruit salad, Potato salad, Macaroni salad, What is the main purpose of salad Dressing?, To freeze the salad, To add flavor and moisture, To cook the vegetable, To make the salad sweet only, Which ingredient is commonly used in Caesar salad?, Lettuce, Banana, Pineapple, Potato, Which type of salad is mainly Made from fruits?, Green salad, Fruit salad, Pasta Salad, Meat salad, Which is important when preparing a fresh salad?, Use dirty vegetables, Keep ingredients clean and fresh, Overcook the vegetables, Leave ingredients uncovered for a long time, Which kitchen brigade position is most associated with preparing salads?, Garde Manger, Saucier, Poissonier, Rotisseur, It is a one bite item that is either stationary or passed and served seperately., Hor d'oeuvers, Salads, Legumes, Pastry, A system of Hierarchy Found in restaurants and hotels., Staffs, Patissier, Brigade, Entremetier, Responsible for organizing large buffet displays and charcuterie items., Chef de Frutier, Grillardin, Garde Manger, Potager, Who is responsible for making soups in the kitchen?, Patissier, Potager, Grillardin, Garde Manger, Who is responsible for preparing candies?, Patissier, Confiseur, Grillardin, Garde manger, The "extra hand" in the kitchen is called?, Aboteur, Tournant, Expeditier, Chef De Nuit, What is another term for a Commis Chef?, Chef de Partie, Chef de Communard, Junior Cook, Senior Cook, What type of knife is NOT included in the big 4, Paring knife, Boning knife, Cleaver, Serrated Utility Knife, What type of knife skills has a disk shaped slice?, Diagonal, Disk, Rondelle, Julienne, It is a bundle of herbs, Deglazint, Herbs Bundle, Bouquet Garni, Aromatics

TLE - COOKERY

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