Brigade de Cuisine
Quiz by Timothy Kelly
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20 questions
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- Q1What does "Brigade de Cuisine" translate as . . .Brigade of FoodFood BrigadeKitchen BrigadeThe Brigade System30s
- Q2Who is the BOH Manager known as the Executive Chef in the USA.CuisinierSaucierChef de cuisineChef de partie30s
- Q3What is the name given to students who are gaining theoretical and practical training in school and work experience in the kitchenCommis (junior cook)Garde manger (pantry supervisor; literally "food keeper")Apprenti(e) (apprentice)Cuisinier (cook)30s
- Q4What 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 pâtissierPerforms preparatory and auxiliary work for support.Works in a specific station and takes care of the tools for the station.30s
- Q5The Garde Manger prepares . . .vegetableshot hors d'oeuvressoupscold hors d'oeuvres30s
- Q6Who moves throughout the kitchen, assisting other positions in kitchen?GlacierConfiseurTournant (spare hand/roundsman)Communard30s
- Q7Who created the "Brigade de Cuisine"?Georges Auguste EscoffierEmeril "Brigade" LagasseJulia ChildMarie-Antoine Carême30s
- Q8Receives 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 partieSous-chef de cuisineCuisinierSaucier30s
- Q9I 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
- Q10I 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 . . .CuisinierChef de partie (senior chef; literally "chief of party"; party used here as a group, in the sense of a military detail):Sous-chef de cuisineChef de cuisine30s
- 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?EntremetierPotagerPoissonnierFriturier30s
- Q12French Fries are my favorite but I have also mastered Fried Fish, Chicken Fried Steak and Fried Chicken Strips. Who am I?FriturierFrymeisterFry MasterFry Daddy30s
- 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 . . .EntremetierPotagerPlongeurMarmiton30s
- Q14I 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 . . .PâtissierPlongeurPotagerPoissonnier30s
- Q15I manage a team of cooks that roasts, broils, and deep fries dishes for our customers . I am the . . .Apprenti(e)CommisCuisinierRôtisseur30s