Staff & Duties - 1 #466114 - Prove ed esercizi Zanichelli

Staff and duties - 2

The chef in charge of the preparation of Spice-Braised Chicken Legs with Red Wine and Tomato is the:

A:

Roast cook

B:

Sauce cook

Scelta multipla

Staff and duties - 2

The chef in charge of the preparation of Rainbow Fried Rice with Prawns & Fried Eggs is the:

A:

Garde manger

B:

Vegetable cook

Scelta multipla

Staff and duties - 2

The chef responsible for preparing Barbecued Octopus in Lime Sauce is the:

A:

Fish cook

B:

Grill cook

Scelta multipla

Staff and duties - 2

The chef who prepares Pumpkin Ravioli is the:

A:

Pastry cook

B:

Vegetable cook

Scelta multipla

Staff and duties - 2

The chef responsible for preparing Leek and Potato Soup is the:

A:

Vegetable cook

B:

Soup cook

Scelta multipla

Staff and duties

1. The ________ performs various tasks as needed.
2. The ________ substitutes the head chef.
3. The ________ makes your life sweeter!
4. The ________ cooks meat in the oven.
5. The ________ makes broths and consommés.
6. The ________ prepares dish like shrimp cocktail.
7. The ________ makes dressings for pasta.
8. The ________ oversees the work in the kitchen.

Posizionamento

The Brigade system

A:

Escoffier was a legendary French chef who developed the kitchen brigade system.

B:

Escoffier broke up with the chaotic kitchen organization that dated back to the Middle Ages.

C:

His aim was to create a more complex staff organization in order to reduce the costs.

D:

At the time Escoffier worked at the Ritz hotel in London.

E:

The kitchen brigade system developed by Escoffier had a rigid hierarchical structure.

Vero o falso