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Kitchen Brigade (Continuing Education)

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Kitchen Brigade

1. 
Identify the role of the Boulanger.
  1. baker
  2. fish cook
  3. vegetable chef
  4. soup cook
2. 
Identify the role of the Plongeur or Escuelerie.
  1. fry cook
  2. dishwasher
  3. in charge of cold food preparation and in charge of the pantry
  4. senior and line cooks in charge of specific stations
3. 
Identify the role of the Legumier.
  1. baker
  2. sauce chef
  3. vegetable chef
  4. junior cook, works under one of the Chefs de Partie
4. 
Identify the role of the Grillardin.
  1. vegetable chef
  2. grill cook
  3. dishwasher
  4. manager of the entire food service operation
5. 
Identify the role of the Entremetier.
  1. prepares and manages entree dishes
  2. communicates between front of house and kitchen, makes sure meals are placed properly
  3. senior and line cooks in charge of specific stations
  4. usually a student, gaining kitchen experience doing a variety of tasks
6. 
Identify the role of the Chef de Partie.
  1. senior and line cooks in charge of specific stations
  2. vegetable chef
  3. butcher
  4. prepares and manages entree dishes
7. 
Identify the role of the Aboyeur.
  1. fish cook
  2. communicates between front of house and kitchen, makes sure meals are placed properly
  3. ice-cream cook
  4. in charge of cold food preparation and in charge of the pantry
8. 
Identify the role of the Saucier.
  1. junior cook, works under one of the Chefs de Partie
  2. soup cook
  3. sauce chef
  4. grill cook
9. 
Identify the role of the Garde Manger.
  1. sauce chef
  2. ice-cream cook
  3. in charge of cold food preparation and in charge of the pantry
  4. prepares staff meal
10. 
Identify the role of the Stagiare.
  1. roasts and braises meats
  2. communicates between front of house and kitchen, makes sure meals are placed properly
  3. usually a student, gaining kitchen experience doing a variety of tasks
  4. prepares and manages entree dishes
11. 
Identify the role of Chef de Cuisine.
  1. reports to Executive Chef or in smaller restaurants has same role as Executive Chef
  2. prepares and manages entree dishes
  3. communicates between front of house and kitchen, makes sure meals are placed properly
  4. junior cook, works under one of the Chefs de Partie
12. 
Identify the role the Rotisseur.
  1. roasts and braises meats
  2. butcher
  3. in charge of prepared meats dishes
  4. prepares staff meal
13. 
Identify the role of the Executive Chef.
  1. pastry chef
  2. in charge of prepared meats dishes
  3. communicates between front of house and kitchen, makes sure meals are placed properly
  4. manager of the entire food service operation
14. 
Identify the role of the Patisseur.
  1. prepares staff meal
  2. communicates between front of house and kitchen, makes sure meals are placed properly
  3. pastry chef
  4. vegetable chef
15. 
Identify the role of the Poissonier.
  1. grill cook
  2. soup cook
  3. vegetable chef
  4. fish cook
16. 
Identify the role of the Commis.
  1. fry cook
  2. junior cook, works under one of the Chefs de Partie
  3. butcher
  4. manager of the entire food service operation
17. 
Identify the role of the Sous Chef.
  1. roasts and braises meats
  2. works under and reports to Chef de Cuisine, helps with kitchen management
  3. soup cook
  4. usually a student, gaining kitchen experience doing a variety of tasks
18. 
Identify the role of the Friturier.
  1. senior and line cooks in charge of specific stations
  2. in charge of prepared meats dishes
  3. fry cook
  4. baker
19. 
Identify the role of the Potager.
  1. pastry chef
  2. soup cook
  3. works under and reports to Chef de Cuisine, helps with kitchen management
  4. roasts and braises meats
20. 
Identify the role of the Charcutier.
  1. in charge of cold food preparation and in charge of the pantry
  2. in charge of prepared meats dishes
  3. communicates between front of house and kitchen, makes sure meals are placed properly
  4. fish cook
21. 
Identify the role of the Glacier.
  1. prepares and manages entree dishes
  2. baker
  3. prepares staff meal
  4. ice-cream cook
22. 
Identify the role of the Communard.
  1. in charge of prepared meats dishes
  2. grill cook
  3. works under and reports to Chef de Cuisine, helps with kitchen management
  4. prepares staff meal
23. 
Identify the role of the Boucher.
  1. roasts and braises meats
  2. junior cook, works under one of the Chefs de Partie
  3. in charge of prepared meats dishes
  4. butcher
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