
Chapter 1 - introduction to culinary

Assessment
•
Syasyaima Afandi
•
Arts
•
University
•
41 plays
•
Hard
Student preview

10 questions
Show all answers
1.
MULTIPLE CHOICE
30 sec • 1 pt
kitchen brigade also known as brigade de cuisine
2.
MULTIPLE CHOICE
20 sec • 1 pt
the kitchen brigade concept was developed by Marie-Antoine Careme
3.
MULTIPLE CHOICE
30 sec • 1 pt
friturier is responsible for grilled foods
4.
MULTIPLE CHOICE
30 sec • 1 pt
chef de cuisine is the highest level in the kitchen brigade
5.
MULTIPLE CHOICE
30 sec • 1 pt
commis is an assistant to the chefs de partie. usually a journeyman cooks
6.
MULTIPLE CHOICE
30 sec • 1 pt
patissier is a chef that responsible for prepares bread, cakes and breakfast pastries
7.
MULTIPLE CHOICE
30 sec • 1 pt
desiccation is one of method used in food preservation
8.
MULTIPLE CHOICE
30 sec • 1 pt
fermentation is one of food preservation that heat can increase shelf life by temporarily sterilizing food
9.
MULTIPLE CHOICE
30 sec • 1 pt
duty chef also known as de nuit
10.
MULTIPLE CHOICE
30 sec • 1 pt
sous chef is second command in kitchen brigade. responsible for the physical operation of kitchen, including supervision as well as preparation
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