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Brigade de Cuisine

Quiz by Timothy Kelly

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20 questions
Show answers
  • Q1
    What does "Brigade de Cuisine" translate as . . .
    Brigade of Food
    Food Brigade
    Kitchen Brigade
    The Brigade System
    30s
  • Q2
    Who is the BOH Manager known as the Executive Chef in the USA.
    Cuisinier
    Saucier
    Chef de cuisine
    Chef de partie
    30s
  • Q3
    What is the name given to students who are gaining theoretical and practical training in school and work experience in the kitchen
    Commis (junior cook)
    Garde manger (pantry supervisor; literally "food keeper")
    Apprenti(e) (apprentice)
    Cuisinier (cook)
    30s
  • Q4
    What does the Garçon de cuisine (literally "kitchen boy") do?
    Moves throughout the kitchen, assisting other positions in kitchen.
    Prepares show pieces and specialty cakes instead of the pâtissier
    Performs preparatory and auxiliary work for support.
    Works in a specific station and takes care of the tools for the station.
    30s
  • Q5
    The Garde Manger prepares . . .
    vegetables
    hot hors d'oeuvres
    soups
    cold hors d'oeuvres
    30s
  • Q6
    Who moves throughout the kitchen, assisting other positions in kitchen?
    Glacier
    Confiseur
    Tournant (spare hand/roundsman)
    Communard
    30s
  • Q7
    Who created the "Brigade de Cuisine"?
    Georges Auguste Escoffier
    Emeril "Brigade" Lagasse
    Julia Child
    Marie-Antoine Carême
    30s
  • Q8
    Receives orders directly from the chef de cuisine for the management of the kitchen, and often serves as the representative when the chef de cuisine is not present.
    Chef de partie
    Sous-chef de cuisine
    Cuisinier
    Saucier
    30s
  • Q9
    I may or may not be a vegetarian or vegan but when I cook I am responsible for all of the vegetable dishes.
    Entremetier (entrée preparer)
    Poissonnier (fish cook)
    Legumier (vegetable cook)
    Tournant (spare hand/roundsman)
    30s
  • Q10
    I am responsible for managing a given station in the kitchen, and specializing in preparing particular dishes there. Those who work in a lesser station are commonly referred to as a demi-chef. But I am the only . . .
    Cuisinier
    Chef de partie (senior chef; literally "chief of party"; party used here as a group, in the sense of a military detail):
    Sous-chef de cuisine
    Chef de cuisine
    30s
  • Q11
    "Under the Sea, Under the Sea" . . . Well I may live near the sea or in the middle of the dessert but I still cook and create with one type of protein . . . SEAFOOD. Who am I?
    Entremetier
    Potager
    Poissonnier
    Friturier
    30s
  • Q12
    French Fries are my favorite but I have also mastered Fried Fish, Chicken Fried Steak and Fried Chicken Strips. Who am I?
    Friturier
    Frymeister
    Fry Master
    Fry Daddy
    30s
  • Q13
    "Rub a dub, dub . . . three plates in the sink!" I clean dishes and utensils, and may be entrusted with basic preparatory jobs. I am the . . .
    Entremetier
    Potager
    Plongeur
    Marmiton
    30s
  • Q14
    I am the chief of the Soup Kitchen in our little corner of Paris. I can prepare hot soups, cold soups, soups for 1000 . . . I am the . . .
    Pâtissier
    Plongeur
    Potager
    Poissonnier
    30s
  • Q15
    I manage a team of cooks that roasts, broils, and deep fries dishes for our customers . I am the . . .
    Apprenti(e)
    Commis
    Cuisinier
    Rôtisseur
    30s
  • Q16
    In larger restaurants, I prepare frozen and cold desserts instead of the pâtissier. Who am I . . .
    Communard
    Boulanger
    Glacier
    Décorateur
    30s
  • Q17
    In larger restaurants, I prepare candies and petit fours instead of the pâtissier. Who am I . . .
    Pâtissier
    Glacier
    Confiseur
    Décorateur
    30s
  • Q18
    I work in a specific station, but reports directly to the chef de partie . I take care of the tools for the station.
    Commis
    Connoisseur
    Comtete
    Communard
    30s
  • Q19
    I fabricate meats, poultry, and sometimes fish in proper pieces for preparation. I may also be in charge of breading meat and fish items. I am the . . .
    Garçon de cuisine
    Boulanger
    Buisinier
    Boucher
    30s
  • Q20
    I am trained and knowledgeable about all things . . . wine! People in my profession normally works in fine dining restaurants, and specialize in all aspects of wine service as well as wine and food pairing.
    Whiner
    Sommelier
    Bar Tender
    Wine Snob
    30s

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