10 questions
kitchen brigade also known as brigade de cuisine
true
false
the kitchen brigade concept was developed by Marie-Antoine Careme
true
false
friturier is responsible for grilled foods
true
false
chef de cuisine is the highest level in the kitchen brigade
true
false
commis is an assistant to the chefs de partie. usually a journeyman cooks
true
false
patissier is a chef that responsible for prepares bread, cakes and breakfast pastries
true
false
desiccation is one of method used in food preservation
true
false
fermentation is one of food preservation that heat can increase shelf life by temporarily sterilizing food
true
false
duty chef also known as de nuit
true
false
sous chef is second command in kitchen brigade. responsible for the physical operation of kitchen, including supervision as well as preparation
true
false