- 1. Responsible for all kitchen operations , including supervision of all stations and development of menu items
A) chef
B) sous chef
C) communard
D) roundsman
- 2. 2nd in command, answers to the chef, may be responsible for scheduling and assists in all stations
A) chef
B) sous chef
C) commis
D) saute chef
- 3. responsible for all sauted items and their sauces
A) commis
B) sous chef
C) chef
D) saute chef
- 4. responsible for all fish items, often including fish butchering and their sauces
A) sous chef
B) roundsman
C) saute chef
D) fish chef
- 5. is responsible for all roasted foods and related jus or sauces
A) communard
B) roast chef
C) chef
D) saute chef
- 6. responsible for all grilled foods , this position may be combined with the rotisseur
A) saute chef
B) grill chef
C) sous chef
D) roast chef
- 7. is responsible for all fried foods, may be combined with the rostisseur
A) fry chef
B) roast chef
C) grill chef
D) saute chef
- 8. responsible for hot appetizers and frequently does soups, vegetables, pastas and other starches. may also include egg dishes
A) sous chef
B) communard
C) vegetable chef
D) saute chef
- 9. or swing cook works where needed throughout the kitchen
A) saute chef
B) communard
C) sous chef
D) roundsman
- 10. also known as pantry chef, repsonsible for salads, cold appetizers pates and all cold foods.
A) sous chef
B) communard
C) roundsman
D) cold foods chef
- 11. responsible for butchering all meats, poultry and occasionally fish - may also add breading fish and meat
A) butcher
B) saute chef
C) roundsmand
D) communard
- 12. responsible for baked items, pastries, and desserts
A) pastry chef
B) communard
C) saute chef
D) commis
- 13. accepts orders from the dining room and tells the various stations what to prepare. Also the last person to see the plate before it leaves the kitchen, sometimes may be chef or sous chef
A) expediter
B) commis
C) communard
D) roundsman
- 14. prepares meals for the staff in a family style fashion during the shift at some point
A) communard
B) expediter
C) commis
D) roundsman
- 15. apprentice works under a station chef to learn the station and its responsibilites
A) expediter
B) roundsmand
C) communard
D) commis
- 16. small operations may not have a
A) roundsmand
B) sous chef
C) chef
D) grill chef
- 17. describing new menu items to the wait staff is whose responsibility
A) chef
B) sous chef
C) saute chef
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