In a restaurant following the brigade system, the person responsible for all fish dishes and related sauces is known as the:
A) Garde Mange
B) Rotisseur
C) Sous Chef
D) Poissonier
Correct Answer:
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Q301: The French word for cheese is:
A)Fromage
B)Cheesee
C)Fior
D)Trois
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Q303: A beer tasting term for an undesirable
Q304: A clam chowder made with cream or
Q305: Various protein substances that act as a
Q307: A measure of quantity used for fat
Q308: The flesh of a fruit is known
Q309: A sharp, bitter and sometimes acrid or
Q310: The following term describes the refrigeration of
Q311: In a restaurant or food service establishment,
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